Get Some “Southern Grace”

Fisher’s Southern Grace dinner series is bringing the region’s culinary heavyweights to Alabama’s Gulf Coast

For the third year, Fisher’s at Orange Beach Marina (one of LEAN’s favorite restaurants that you can read more about here) is inviting folks from all over to head down to the beach this summer to attend its Southern Grace dinner series, a lineup of seven events beginning in May and running through August, each one featuring a guest celebrity chef who’ll be working with Fisher’s Executive Chef Bill Briand to create a unique culinary experience.


The roster of chefs reads like a “who’s who” of the food world, and among the stars on the list, one of the brightest is the host, Chef Briand. He was a James Beard Award semi-finalist for Best Chef South this year, and he’ll be sharing his kitchen with other James Beard Award nominees and winners. The menu for each dinner will spotlight not just the talents of the chefs, but also fresh Alabama seafood and other locally sourced products, advancing Fisher’s mission of educating consumers about the diversity of the bounty from Alabama and other Gulf Coast states.

“Southern Grace allows us to showcase acclaimed Southern chefs, and to highlight the bounty of our Gulf,” said Johnny Fisher, owner of Fisher’s at Orange Beach Marina. “Everyone benefits – the guests who are able to enjoy and learn about cuisine prepared by the South’s leading chefs, and our staff, who are exposed to the region’s top-notch talent.”

Each event begins at 6:30 p.m. with a cocktail reception, giving guests the opportunity to mix and mingle with the chefs, followed by a communal-style seated dinner at 7:30 p. m.

But Southern Grace is not just about good fellowship and good food. It’s also doing good; a portion of the proceeds from each dinner goes to support the print publication and podcast “Gravy” published and produced by the Southern Foodways Alliance (SFA), a non-profit organization based at the University of Mississippi’s Center for the Study of Southern Culture that documents, studies and celebrates the diverse food cultures of the changing American South.


Get your tickets and find more details at

Southern Grace Lineup

May 12: Chef Nina Compton. Owner and chef at Compère Lapin in New Orleans and runner up on Bravo’s “Top Chef” Season 11.

June 9: Alon Shaya. Executive chef and partner of Shaya, Domenica and Pizza Domenica in New Orleans. Named James Beard “Best Chef South” 2015, Shaya’s also was recognized by Esquire and Eater as “Best New Restaurant in America” for 2015 and won the James Beard Award “Best New Restaurant.”

June 16: Isaac Toups. Owner and chef at Toups’ Meatery in New Orleans and four-time nominees for James Beard “Best Chef South.”

June 30: Frank Stitt. Owner and chef of Highlands Bar & Grill, Chez Fon Fon and Bottega in Birmingham and considered by many to be the godfather of Southern cuisine. Highlands Bar & Grill has been named a James Beard finalist for the coveted “Outstanding Restaurant” award for eight years, including 2016.

July 14: Adam Evans and Justin Devillier. Adam Evans is known for his work at The Optimist and Breeza Cucina in Atlanta. Justin Devillier, owner and chef of Le Petite Grocery and Balise in New Orleans, was a contestant on Bravo’s “Top Chef New Orleans.” Devillier has also been a James Beard Award finalist for “Best Chef South” in 2012, 2013, 2014 and 2015 and won in 2016.

July 21: Ryan Prewitt and Blackberry Farm Brewery. Ryan Prewitt received the James Beard Foundation Award for “Best Chef South” in 2014, the same year his restaurant Pêche in New Orleans earned the James Beard Award for “Best New Restaurant.” Brewmaster Roy Milner from the prestigious Blackberry Farm Brewery in Tennessee will join Chef Prewitt to present a beer pairing dinner.

August 11: Bill Smith. Hailing from Chapel Hill, N.C., Smith is as well known for his sumptuous take on Southern comfort food as he is for his exceptional food and cookbook writing. Smith is the only James Beard Foundation “America’s Classic Restaurant” chef to have also been named a final-five finalist for Best Chef in the Southeast — and twice.