Billy Reid Billy Reid
Shindig no. 10
Shindig no. 10
Shindig no. 10
Shindig no. 10
Dee White Dee White

Robert Finley

Robert Finley served in the Army and worked as a carpenter before turning to music in his second act. He will bring swaggering blues to Shoals Theatre Friday night.

Shindig no. 10
Shindig no. 10
Shindig NO. 10

Food lovingly prepared by

Frank Stitt

Frank Stitt

Frank Stitt is the owner & Executive Chef of Highlands Bar & Grill, Bottega & Chez Fonfon. His fondness for humble Southern ingredients comes directly from his roots in rural north Alabama.  Those roots, combined with his vast culinary experience and adventurous spirit led to a singular, deeply rich, and passionate approach to food.  In 2018, Highlands Bar & Grill received the James Beard Foundation Award for Outstanding Restaurant after being nominated for the prestigious award each year since 2009. We are honored to have Frank with us at our Friday night Welcome Dinner.

Rodney Scott

Rodney Scott

Rodney Scott cooked his first whole hog when he was just 11 years old. Since that day, he has dedicated his life to the art of South Carolina barbecue and now shares his passion for the pit with people all over the world. A year after opening his flagship in Charleston, Scott was the first pitmaster to be named the 2018 Best Chef Southeast by the James Beard Foundation.  Rodney will share his barbecue with us at the Friday Businessman’s Special Baseball Game and again on Sunday at our Lake Party Send Off.

Cassidee Dabney

Cassidee Dabney

Cassidee Dabney grew up canning and gardening, hobbies she still treasures as executive chef at The Barn at Blackberry Farm in Walland, TN.  Spending her summers outside, she anchored her palate with the fresh flavors of seasonal ingredients.  She still prepares food this way inspired by seasonal, farm-fresh products and produce grown a short walk away from The Barn. She was a 2018 finalist for the James Beard Award for Best Chef: Southeast. Cassidee will be a featured chef at our Friday night Welcome Dinner.

Michael Foj

Michael Fojtasek

Michael Fojtasek is the executive chef and owner of Olamaie, Austin American Statesman’s 2015 and 2017 “Best Restaurant in Austin,” and the upcoming neighborhood restaurant Mignette (opening in winter 2018).  He has received numerous accolades and was most recently a 2018 James Beard Finalist for Best Chef: Southwest. He is a featured chef at our Friday night Welcome Dinner.

Sean Brock

Sean Brock

Sean Brock has redefined Southern cuisine as the James Beard Award-winning chef behind Husk and McCrady’s. In 2010, Brock won the James Beard Award for “Best Chef: Southeast” and is a four-time finalist for “Outstanding Chef.” His first cookbook, “Heritage” was released in 2014, and he was a recipient of the 2015 James Beard Foundation Book Award for “American Cooking.” You can sample his award-winning fare at our Friday night Welcome Dinner.

Frank Stitt

Rob McDaniel

A Haleyville, AL native, Rob McDaniel credits his grandmothers to schooling him in the art of southern cuisine. As executive chef at SpringHouse in Alexander City, AL, McDaniel has been a James Beard Foundation “Best Chef: South” semifinalist in 2013, 2014, 2015, 2016 and 2017.  He will cook at the Friday Businessman’s Special Baseball Game.

Rodney Scott

Matt McClure

Arkansas native Matt McClure spent his youth hunting, fishing and eating his grandmother’s Sunday meals. He joined the opening team of The Hive, in Bentonville in 2012, where he is executive chef. Matt was a James Beard semi-finalist for the “Best Chef: South” award in 2014 and 2015. You can experience his culinary talent at our Friday night "Donkeys in the Alley" after party.

Cassidee Dabney

Steve McHugh

Hailing from a small farm in Wisconsin, three-time James Beard Award finalist chef Steve McHugh began to make a name for himself in the culinary epicenter of New Orleans as Chef De Cuisine.  Yet his most sterling achievement has been successfully battling cancer – a triumph that propelled him to open Cured, his buzzy, rustic-chic gastro-pub in the heart of San Antonio’s historic Pearl district. He is a Big Bad Breakfast Brunch participating chef.

Michael Foj

Todd Pulsinelli

Todd Pulsinelli will open Warbucks Restaurant in New Orleans in October 2018.  Warbucks is named after his rap alter-ego and will feature playful and inventive takes on classic American food.  He has run the kitchens of some of New Orleans’ finest restaurants, including Restaurant August, Domenica and the American Sector. Todd will join us at our Friday night “Donkeys in the Alley” after party.

Sean Brock

John Currence

John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. He has been the recipient of both “Restauranteur of the Year” and “Chef of the Year” awards from the Mississippi Restaurant Association. He has received the James Beard Foundation award for “Best Chef: South” and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge. He founded Big Bad Breakfast, which has a new location here in Florence, and is the featured chef of the Big Bad Breakfast Brunch on Saturday morning.

Frank Stitt

Adam Evans

Adam Evans was born and raised in Muscle Shoals, Alabama. Many of his early memories revolve around fishing in local waters and tending his grandfather’s garden.He was executive chef at the Optimist and Brezza Cucina in Atlanta, La Petit Grocery in New Orleans and Tom Collichio’s Craft in New York City and Craftbar in Atlanta. His new restaurant will open in Birmingham, Alabama in late 2018.  Adam will join us at our Sunday Lake Party Send Off.

Rodney Scott

Bill Briand

Bill Briand is executive chef at Fisher’s Upstairs in Orange Beach, FL. He cut his teeth in New Orleans, training with Emeril Lagasse and Donald Link in some of the most decorated venues in New Orleans. He was named a semi-finalist for the James Beard Award for “Best Chef: South” in 2016, 2017 and 2018. Experience Chef Bill's extraordinary food at our Sunday Lake Party Send Off. 

Cassidee Dabney

Josh Quick

Josh Quick creates refined Southern dishes that pair innovative flavors with traditional preparations. As executive chef, Quick has defined Odette as a restaurant committed to local and sustainably-raised ingredients, and a place where each changing season brings a thoughtful new menu. Chef Quick was the winner of the 2016 Alabama Seafood Cook-Off and has become a presence among chefs in the Southeast, and will share some of his latest favorites with us at the Sunday Songwriter’s Brunch.

Michael Foj

Kelly Fields

Kelly Fields is the chef partner of Willa Jean, a bakery and cafe in New Orleans. She discovered a love for cooking and baking while growing up in the Low Country of South Carolina. In 2016 and 2017 she was nominated for the James Beard Award for “Outstanding Pastry Chef.” She will be cooking at the Sunday Songwriter’s Brunch.

Sean Brock

Todd Richards

The South Side of Chicago shaped Todd Richards’ culinary palette, and the South refined it. He trained under Atlanta Chef Darryl Evans before opening Richards’ Southern Fried, a quick-service hot chicken restaurant in Atlanta’s Krog Street Market. His debut cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes” published this year. He is a 2013 James Beard Award semi-finalist for “Best Chef: Southeast.” He will cook at our Sunday Songwriter’s Brunch.

Frank Stitt

Adam Evans

Adam Evans was born and raised in Muscle Shoals, Alabama. Many of his early memories revolve around fishing in local waters and tending his grandfather’s garden.He was executive chef at the Optimist and Brezza Cucina in Atlanta, La Petit Grocery in New Orleans and Tom Collichio’s Craft in New York City and Craftbar in Atlanta. His new restaurant will open in Birmingham, Alabama in late 2018.  Adam will join us at our Sunday Lake Party Send Off.

Rodney Scott

Bill Briand

Bill Briand is executive chef at Fisher’s Upstairs in Orange Beach, FL. He cut his teeth in New Orleans, training with Emeril Lagasse and Donald Link in some of the most decorated venues in New Orleans. He was named a semi-finalist for the James Beard Award for “Best Chef: South” in 2016, 2017 and 2018. Experience Chef Bill's extraordinary food at our Sunday Lake Party Send Off. 

Cassidee Dabney

Josh Quick

Josh Quick creates refined Southern dishes that pair innovative flavors with traditional preparations. As executive chef, Quick has defined Odette as a restaurant committed to local and sustainably-raised ingredients, and a place where each changing season brings a thoughtful new menu. Chef Quick was the winner of the 2016 Alabama Seafood Cook-Off and has become a presence among chefs in the Southeast, and will share some of his latest favorites with us at the Sunday Songwriter’s Brunch.

Michael Foj

Kelly Fields

Kelly Fields is the chef partner of Willa Jean, a bakery and cafe in New Orleans. She discovered a love for cooking and baking while growing up in the Low Country of South Carolina. In 2016 and 2017 she was nominated for the James Beard Award for “Outstanding Pastry Chef.” She will be cooking at the Sunday Songwriter’s Brunch.

Sean Brock

Todd Richards

The South Side of Chicago shaped Todd Richards’ culinary palette, and the South refined it. He trained under Atlanta Chef Darryl Evans before opening Richards’ Southern Fried, a quick-service hot chicken restaurant in Atlanta’s Krog Street Market. His debut cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes” published this year. He is a 2013 James Beard Award semi-finalist for “Best Chef: Southeast.” He will cook at our Sunday Songwriter’s Brunch.

Frank Stitt

Vishwesh Bhatt

Vishwesh Bhatt’s food history goes back to shelling peas for large family meals in his native India. He worked at John Currence’s City Grocery in Oxford before Currence named him the executive chef of Snackbar, a French-Southern bistro. He is a five-time James Beard Award semifinalist for “Best Chef: South.” He is a Big Bad Breakfast Brunch participating chef.

Rodney Scott

Neil Bodenheimer

Neil Bodenheimer is owner, bartender and restaurateur behind Cure Co. which includes Cure and Cane & Table in New Orleans. Cure was named one of “America’s Best Bars” by Esquire and one of the “Best Cocktail Bars in the U.S.” by Food & Wine. Cure received the coveted nod for the James Beard Foundation Awards “Outstanding Bar Program,” in 2018. He oversees the Tales of the Cocktails Foundation and is directing the bar program for Shindig.

Adam Grusin

Adam Grusin

Born in Montgomery, Alabama, chef Adam Grusin launched his career by studying under James Beard Award-winning chef Frank Stitt in the Bottega Restaurant and Café kitchen where he worked his way up to sous chef, and then in 2008 was named chef de cuisine at Chez Fonfon.

In 2017, he partnered with Mile End Deli’s founder, Joel Tietolman, to work with the New York-based restaurant, Mile End, especially looking after its growth in the South. Chef Grusin had always dreamed to open a restaurant unique to Birmingham—one which would put the focus on preparation and cuisine heavily influenced by the old Jewish-American delis—and found a fit with the family-focused and tradition-heavy philosophy of Mile End. With outposts already in Brooklyn, Manhattan and Nashville, Mile End will open its fourth location in Birmingham in the fall of 2018.

Joshua Gentry

Joshua Gentry

Joshua Gentry began his career in the restaurant industry at the early age of 14, where he quickly developed a passion for food and Southern hospitality. Originally working as a dishwasher, he gained valuable knowledge over the years of every position in the restaurant, and quickly garnered the respect from many local Birmingham chefs. Since then, Gentry has worked at acclaimed establishments including Chris Hastings’ Hot and Hot Fish Club and Jim ‘N Nick’s Community Bar-B-Q. In 2012, Gentry partnered with Nick Pihakis to open Little Donkey, a neighborhood taqueria located in Homewood, AL. Mixing both authentic Mexican food with Southern soul, the restaurant celebrates the blending of culture and cooking in a manner that’s approachable to all palates. The restaurant has since expanded to include an additional location in Birmingham, as well as one in Montgomery, AL, and one in Nashville, TN.

Michael Foj

Eric Solomon

Eric Solomon was a rock drummer in London before he began importing wine in New York City. His reputation soon grew around Europe and the U.S. Eric Solomon Selections was awarded “Best Importer of the Year” by Food & Wine and has been a James Beard semifinalist for “Outstanding Wine and Spirits Professional” four times. Eric is providing wines from his world-class, European Cellars, catalog at our Friday night Welcome Dinner.

 

SHOP SHINDIG MERCHANDISE

Shindig NO. 10
Classified Moto

Classified Moto created this bike for Daryl of AMC’s "The Walking Dead."

Classified Moto
Arrow and Anchor
RC Hagans
Jeremiah Ariaz
Butch Anthony
Dan Dyer
Tyler Coe
Tyler Coe

Not to mention

A sandlot baseball battle royale between the Texas Playboys and the hometown Alabama Slammers.

Late-night celebrations on the streets of Florence, with surprise guests and delicious food.

Shindig NO. 10

A SPECIAL THANKS TO OUR SPONSORS

Jim & Nick's BBQ Jim & Nick's BBQ
Little Donkey Mexican Restaurant Little Donkey Mexican Restaurant
Mile End Deli Mile End Deli
Hero Doughnuts Hero Doughnuts
Rodney Scott's BBQ
Big Bad Breakfast Big Bad Breakfast
Southern Foodways Alliance Southern Foodways Alliance
Eric Soloman Selections Eric Soloman Selections
Tito's Handmade Vodka Tito's Handmade Vodka
Tales of the Cocktail Foundation Tales of the Cocktail Foundation
Wickles Pickles Wickles Pickles
Red Truck Rural Bakery Red Truck Rural Bakery
Florence Tourism Florence Tourism
Bank Independent Bank Independent
Yeti Yeti
Singing River Brewery Singing River Brewery
City of Florence City of Florence
City of Florence City of Florence
Pepsi Pepsi

Questions? Let us know at shindig@billyreid.com

ADDITIONAL THANKS TO:

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