![]() ![]() When I was more personally career-focused, dedication and diligence and attention to detail were very important. S: Mine have changed, and I'm learning which ones to prioritize. What is a principle you try to live by? A: Moderation. We've been reading about infant nutrition, breastfeeding mother nutrition, and then learning about that.Ģ. I love it, I think it's fascinating, from a pleasure standpoint and a science viewpoint, and nutrition and all that. S: I enjoy reading about nutrition and food. She’s been reading a lot of baby books as well. And reading lots and lots of cookbooks and old fish cookbooks over and over. A: I mostly listen to Bob Dylan when I'm listening to music by myself. Actually, you know what we've been listening to, Hank and I? He likes classic rock, and the Beatles in particular can seem to sooth them, which has been a great discovery. What are you reading or listening to at the moment? S: Baby Mozart. Judging from the response, and the accolades, the two of them have made plenty of people happy through food, with many more to come.Īnd now, for our five lightning round questions. But I have to think after going back to Muscle Shoals, and growing up here myself, that our environment has to have something to do with that inclusive, making-people-happy-through-food-thing." "His genuine nature of welcoming people runs so deep - I don't know if it's a Southern thing or just a small-town thing or just kind of who he is, and it would have manifested no matter where he grew up. ![]() "You're trying to figure out how to express in a physical environment what he's about," Suzanne says. Taken together, the restaurant is a redefinition of Southern hospitality. “We’re trying to take that and adapt it to some of the fishermen in the Gulf that we get our fish from, to catch and and harvest the fish so we can kind of bring a better quality of fish to everyone.,” Adam says. Indeed, this quest for innovation has led to Adam’s latest obsession: Making whole fish cooking as respected and renowned as cooking whole hog is. With Automatic, the pair has reinvented what a Southern restaurant can be in the 21st Century, pairing a modern setting and technique with the timelessness of fresh seafood. The restaurant was a sort of homecoming for the duo - Adam was born in Muscle Shoals, and Suzanne hails from Arab, Alabama. Which is why, early on in our conversation, he made his presence known as only a newborn can, prompting Adam to joke that “I think Hank has something to say.” (Let’s just say that, for now, Hank’s comments remain off the record.) We talked with them about both projects, what’s keeping them inspired, and what it means to run a modern restaurant in the South in 2021. But, this summer, they introduced another collaborative effort: Hank, their newborn baby boy. ![]() Adam Evans and Suzanne Humphries Evans already have one big project going: Automatic Seafood and Oysters, their two-year-old, James Beard Award-nominated restaurant in Birmingham. ![]()
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