For Press & Public Relations Inquiries, please contact:
 
Tiffany Bell
Director of Communications
Hampstead
tiffany@townofhampstead.com
334.270.6623/334.462.2747

Our Patrons Say It All!

“Easily the best meal I’ve eaten in Montgomery, and one of the best I’ve eaten anywhere… I would recommend this restaurant to anyone. Absolutely excellent.”

“The most impressive aspect of this new restaurant is their commitment to sustainable agriculture. Ham & High is a member of the Slow Food Movement sweeping the country I’m proud that my town hosts such a place. Slow food indeed…in the truest and best sense of the word. We will be back, and we will bring friends!”

“The Scallops and Grits was THE BEST appetizer I’ve ever eaten in this town (actually I can’t think of a better one in any other town). Perfectly cooked grits with scallops from heaven.”

“This is beautiful and special food prepared by thoughtful and mindful people.”

“The best value for such incredible food! Best steak I’ve ever had in Montgomery.”

Press & Appearances

Food & Wine Magazine: People’s Best New Chef 2011 Nominee

Chef Joe Wolfson was nominated by Food & Wine Magazine as one of the country’s best new chefs in the People’s Choice Award competition.

“Farm-Fresh Fundraiser” - Montgomery Advertiser, Nov. 2010

“Chefs use local ingredients to create flavorful fall harvest dinner

On a recent chilly evening, Hampstead Farms East was the location of a cu linary awakening in Mont gomery that I hope will continue.

The Farm To Fork: Food Invasion fall harvest dinner fundraiser was held to bene fit the establishment of the Hampstead Institute Downtown Farm, which is planned to promote educa tion and sustainable growth in the River Region. The featured chefs for this event were Scott Crawford of Heron’s at the Umstead Hotel & Spa and Joe Wolfson of Ham and High.

Guests were greeted by the attentive staff of Ham and High with glasses of wonderful bubbly, while en couraged by the staff of The Town of Hampstead to tour the Hampstead East Farms many beds of harvest. As a Southern girl raised on a farm in Tuskegee, I felt right at home. Rows and rows of various greens, beets, pep pers, herbs, tomatoes and pumpkins, as far as the eye could see. Most of this pro duce is used in the many culinary creations of restau rants located in the Hampstead Community. Talk about freshness!

In the back of its signature red barn and the center of the farm was a long table, beautifully decorated with a floor-length tablecloth, bur lap runner, hurricane candles, apples, squash and miniature pumpkins that softly whispered autumn, beckoning you to come sit a while and partake of her cornucopia of blessings.

This farm, surrounded by orange wildflowers was the perfect setting for this culinary adventure.

Our first course kicked off with the Pumpkin & Vanilla Bisque. Out came pristine white plates with the most adorable petite pumpkins that served as soup tureens. When the servers removed the tops, a velvety, slightly sweet, slightly salty mousse-textured soup was revealed. The flavor of the pumpkin was at the forefront, while the vanilla lingered on the back of the taste buds. It was a satisfying beginning.

Our second course was the Salt Roasted Pear Salad with Blue Cheese, Frisee & Wal nuts. I was so looking for ward to this combination. Fruit, nuts and cheese - what more could you ask for? This dish exceeded my expectations.

A beautiful butterflied roasted red pear (but retain ing some of its crunch fac tor), a sprinkling of sea salt with a small mound of blue cheese crumbles and wal nuts. The sweetness of the fruit, the pungency of the cheese and the nuttiness of the walnuts were a perfect marriage.

Our third course con sisted of Triggerfish and Roasted Autumn Vegetables and was served “family style.” The triggerfish had a sunset hue panko crust, while the inside was flaky and moist. It was perched on a bed of creamy, buttery Oakview Farm Grits and topped with sweet Ham pstead Farm Fall Tomatoes. This was heaven! The roasted veggies consisted of turnips, squash, pearl on ions, rutabagas, parsnips and carrots plated on top of Hampstead Farms arugula. The sweetness of the cara­melized vegetable mixture with the peppery arugula were the perfect example of fall goodness.

In between the courses, Ham and High’s homemade bread was offered along with fresh churned butter - the two were simply delightful! A plethora of musical genres played on a small CD player, which added to the festive atmosphere. Another wonderful pleasure was the care fully planned wines that were pared with each dish. This oenophilist was especially knowledgeable.

The fourth course was a favorite of mine - Brown Ale Braised Beef Cheeks with Glazed Apples & Sage paired with Hampstead Farms Sweet Potato Hash with Bacon & Dates. This dish screamed Southern comfort with elegant flair. The rich morsels of tender beef put you in the mind of brisket or chuck roast, but much better quality. If you ever have the chance to en joy, do take advantage. The braised apples and sage added a nice hint of sweetness to the heartiness of the beef.

The diced creamy sweet potatoes, slivers of syrupy dates and crispy, hickory salty bacon were delicious; so fabulous that I plan to re create it as part of my Thanksgiving feast.

The last course was a des sert aficionado’s dream, Carrot Cake with Bourbon Cream Cheese Icing. The two medallions of moist, cin namony cake were topped with scrumptious, sugary, creamy dollops of amazing cream cheese icing. The bourbon accent was just the right take without overpow ering the baker’s treat.

The fall harvest dinner fundraiser was well planned and so exquisitely executed that I intend to continue to lend my hand to ensure its success. I encourage you to get involved in this culinary education movement. The idea of an increased number of meals in our local restau rants being prepared from farm fresh local ingredients should breathe exciting new life into Montgomery’s “Farm Fresh” culinary scene.”

C.C. Williams, Montgomery Advertiser, November 3, 2010 

Food Invasion Food & Drink Festival 2010

A baker’s dozen of the South’s best chefs, farmers & breweries joined for a full-on Farm-to-Fork Food Invasion celebrating all things fresh, local and seasonal!
 
The Food and Drink Festival took place Saturday, October 30 at Ham and High restaurant from 2-5 p.m., followed by a Pig Roast at Tipping Point from 5 p.m. until late. 100% of the proceeds from the festivities benefited Montgomery’s new Downtown Learning Farm to further promote education and sustainable growth in the region.
 
Featured Invaders Included:
Ham and High (Montgomery)
Hot and Hot Fish Club (Birmingham)
Hilary White of The Hil (Serenbe, Atlanta)
Scott Crawford of Herons (North Carolina)
Kristin Pole of Village Kitchen (Montgomery)
Rob McDaniel of Springhouse Restaurant (Lake Martin)
David Gadilhe of Jim ‘N Nicks Bar-B-Q (Montgomery)
Jeremy Barlow of Tayst (Nashville)
Edwin Marty of Jones Valley Urban Farm (Birmingham)
Back Forty Beer Co. (Gadsden)
And More!

Harvest Feast: A Garden & Gun Event by Chris Hastings

Ham and High was proud to participate as a featured restaurant in this Garden & Gun Magazine fundraiser in support of Gulf Coast fishermen affected by the BP oil spill. Thanks to Chris & Idie Hastings for all their hard work!

For Press & Public Relations Inquiries, please contact:
 
Tiffany Bell
Director of Communications
Town of Hampstead
tiffany@townofhampstead.com
334.270.6623