http://www.birminghamrestaurants.com/:
Mac Russell
Standard Bistro
Chef Mac Russell, born and raised in Selma, Alabama, learned the love of cooking during his childhood. Whether dove or quail hunting, there was always a reason to have a large get together. He was mentored with this party planning by his four aunts, mother and grandparents as they gathered in the kitchen at their Ranch outside of Selma. So for Chef Mac food brings happy memories involving family and friends being very active together. When a large family is involved, as well as a kitchen team, it often produces a lot of high energy. Mac obviously thrives on this as evidenced from his quarterbacking days at Hampden-Sydney College, where he set every passing record. While attending Culinard, after graduating with honors from Hampden Sydney, he worked under renowned chef Chris Hastings at Hot and Hot Fish Club and learned the ropes to set records in the restaurant business. While there, he met his future wife and greatest blessing and served up some love. Restaurant management and wines were the subject of his intense study during the summer of 2004 in Florence, Italy. Traveling in Europe opened up his knowledge of these cuisines and how simple classics can be life changing. Chef Russell, to gain further and a much different experience, then spent two years managing and revamping the culinary horizon of one of America's favorite bar's, the Flora-Bama. From Italy to the Redneck Riviera, Chef Mac Russell is proud to bring his unique culinary perspective to the Standard Bistro. Come take a tour of flavors with him at the Bistro!
Birmingham News:
Standard Bistro's new chef, Mac Russell, has ties to Chris Hastings
By Bob Carlton -- The Birmingham News
November 24, 2009, 10:15AMMac Russell is the new executive chef at the Standard Bistro in Mt Laurel. "Those people out there have such a hidden jewel," Russell says. "It's a perfect local hangout, but also a great place to have a destination food experience." (News Staff/Beverly Taylor)Mac Russell, who earned his culinary stripes under Chris Hastings at Hot and Hot Fish Club, has taken over chef duties at Standard Bistro in Mt Laurel. Russell is Hastings' hand-picked choice to replace Alan Martin, who, in July, left Standard Bistro after about six years to reopen the restaurant at the Victoria Inn in Anniston. "Mac and I go way back," Hastings says. "He started years ago in our kitchen here at the Hot and Hot, and his enthusiasm and passion for cooking and flavors and understanding the farm-to-table concept is clear." Hastings manages the business end of the Standard Bistro for owner EBSCO Industries, and had filled in as the chef there until he hired the 29-year-old Russell to replace Martin. "That's helped a lot to come into a place where expectations are so high because those are my expectations, also," Russell says. A Selma native, Russell started at Hot and Hot in 2003 and also has worked at the Renaissance Ross Bridge Golf Resort & Spa in Hoover and the Flora-Bama Oyster Bar & Grill near Orange Beach. While working at a surfside honky-tonk like the Flora-Bama might seem like unusual training for a fine-dining establishment such as the Standard Bistro, Russell says it was an invaluable experience for learning the food business. "(Owner) Joe Gilchrist is a wonderful businessman; he built an empire," Russell says. "The people in charge have been there forever, and I was very blessed to have them teach me a lot from the business aspect." As far the food preparation is concerned, Russell plans to apply much of what he's learned from Hastings to what he has planned for the Standard Bistro. "My philosophy has come from Chris and just the way he's done such a fabulous job of doing good, clean Southern flavors and using the best local ingredients," Russell says. The Standard Bistro dinner menu, which changes daily, features such entrees as chicken paillard with garlic grits ($28), pork with sweet potato gnocchi ($29) and tuna with mushroom rice ($32). Much like a scientist in the kitchen, Russell says he likes to experiment with old recipes and invent new ones. "I'm trying to not only do good ol' Southern things that I was raised on, but also do them in a way that's healthier, using modern techniques like molecular gastronomy," he says. Standard Bistro is at 3 Mt Laurel Ave. The phone number is 995-0512 and the Web address is https://blog.advance.net/mt-static/html/www.standardbistro.com. Dinner hours are 5:30 to 10 p.m. Tuesdays through Saturdays, and lunch hours are 11 a.m. to 2 p.m. Fridays and Saturdays.
Shelby County Reporter:
Published Monday, October 12, 2009
MT LAUREL — Chef Mac Russell of The Standard Bistro isn’t shy about his love for food.
“We want to spank your taste buds,” Russell proclaimed. “It’s all about blowing away your senses.” To give patrons that senses–blowing experience, Russell plans to take Southern food and up the ante with progressive techniques and unique combinations.
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Chef Mac Russell plans to whip up a variety of chef tasting menus in an effort to "spank customers' taste buds." Russell wants to up the ante at The Standard Bistro on every level.
“Growing up, food wasn’t an after–thought, it was a focus,” he said.
Russell wants people to see any meal they enjoy at the bistro as an event. He said the meal could be as humble as a fried quail supper, created in a way that makes it special.
He said he wants people to come enjoy a good drink and new chef–tasting menus during a game. A tasting menu might include a grilled ciabatta with a chicken liver mousse and French bleu cheese.
Though the ingredients might seem foreign to some, Russell doesn’t want people to be intimidated by a menu. He wants instead for the bistro to become a local hangout –– drawing people with the restaurant’s food and atmosphere. What he hopes they leave with is a new appreciation and love for a good meal.
“You’re going to see the picture and where we’re trying to go. You’re going to grow your food knowledge and enjoy great food while doing so,” he said. Russell spent about a decade working on and off for Birmingham’s Hot & Hot Fish Club, while attending culinary school and traveling to places like Italy to study wine and food pairings.
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