Atlanta Journal Constitution writer Blake Guthrie gives Birmingham chef Frank Stitt a large portion of the credit for transforming Birmingham into a “culinary hotbed.” He notes that Stitt brought his passion for farm-fresh food to the city with the opening of Highlands Bar and Grill in the 1980s. Guthrie goes on to say: “Stitt’s endeavors helped to spawn a culinary renaissance not only in Birmingham, but in the South — the James Beard Award-winning chef has been called ‘the dean of Southern cuisine.’ Pat Conroy wrote the introduction to Stitt’s best-selling 2004 book, Frank Stitt’s Southern Table, and the author has sung the chef’s praises far and wide.” Read it all here: