Veranda on Highland is very excited to announce our draft beer has switched to Good People Brewing Company American Brown Ale.

‘Brewed with 2-Row Pale and 5 Specialty malts, it’s malty in both flavor and smell. A heap of Cascade and Willamette add balance to this easy drinking ale. Hole up, have a few, and tell us what you think. We’re bettin’ it’s the best Brown Ale you’ll ever have.’  Good People is a microbrewery right here in Birmingham and their brews are fantastic!

Come down to Veranda for cocktail hour and try it!

Veranda on Highland, is pleased to host a special evening with Grammy Award-winning Songwriter Richard Leigh on Friday, Sept. 10. Leigh will be performing and discussing selections from his many songwriting hits, including the No. 1 songs “Don’t It Make My Brown Eyes Blue” and “I’ll Get Over You,” at a private concert and dinner at Veranda on Highland (2220 Highland Avenue South). Event admittance, which also includes a special three-course dinner, is $75 per person (tax, gratuity and alcohol not included). Reservations are required.

Cocktails are available beginning at 5:30 p.m., followed by dinner at 7 p.m. and the concert at 8:30 p.m. For reservations or more information, call Veranda on Highland at (205) 939-5551 or to view the menu click here

An extravagant three-course dinner, prepared by Veranda’s celebrated Executive Chef Tom Robey, will accompany the concert. The full menu is available at www.verandaonhighland.com.

“Richard’s songs are recognized by millions of people and span years of tradition in the country music industry,” said Robey. “His exceptional songwriting talent is matched only by his award-

winning history, making his performance at Veranda the perfect ending to a freshly-prepared meal. This is sure to please anyone who appreciates sensational songwriting and hearty Southern-style cuisine.”

About Richard Leigh

Writing songs professionally since he was 23, Leigh received his first break in 1976 with “I’ll Get Over You.” The song, recorded by Crystal Gayle, rose to No. 1 on Billboard’s country chart and earned Leigh his first Song of the Year honors from the Country Music Association (CMA).

Just two years later Crystal Gayle recorded Leigh’s “Don’t It Make My Brown Eyes Blue,” one of his most successful songs. Reaching No.1 on the pop and country charts, the song bestowed Leigh with his second Song of the Year award from CMA. Additionally, it was Grammy nominated for Best Song in both the Pop and Country categories, winning Best Country Song. The single sold over a million copies and was named one of the 10 Most-performed Country Songs of the Century at the 1999 ASCAP Awards.

Leigh has co-written six other No. 1 singles, including “Somewhere in My Broken Heart,” with Billy Dean, which won Song of the Year honors from both the Nashville Songwriter’s Association and the Academy of Country Music; “The Greatest Man I Never Knew,” with Layng Martine, Jr., nominated for a Best Country Song Grammy; “Come From the Heart,” with Susanna Clark; “That’s the Thing About Love,” with Gary Nicholson; “Life’s Highway,” with Roger Murrah; and “Put Your Dreams Away,” with Wayland Holyfield.

A renowned list of recording artists have graced Leigh’s songwriting catalogue, including Ray Charles, Ronnie Milsap, Anne Murray, Steve Wariner, Billy Dean, Mickey Gilley, Reba McEntire, Don Williams, The Dixie Chicks and many others.

Leigh’s accomplishments also have earned him several recognitions. In 1978, Nashville Mayor Richard Fulton presented Leigh with a Key to the City, and, in 1988, he was honored with a space

on the National Academy of Recording Arts & Sciences Starwalk. In 1994, Leigh’s peers elected him into the Nashville Songwriter’s Hall of Fame.

For more information on Richard Leigh, visit www.richardleigh.com.

I have provided you with a Cheat List to some typical Southern Culinary Terms. And next time, don’t forget to ask!

Andouille – A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking.Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.

Jambalaya – A Creole version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds.

Maque Choux – is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name. It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery.

Gumbo – A thick soup/stew made with meat or seafood served over plain white rice. Okra, filé powder, and roux. All methods are acceptable, and all are considered traditional.

Beignet - A French term for a type of doughnut. Dough or batter is deep fried and dusted w/sugar or glazed with a flavored syrup.

Braise - To cook slowly in a covered pan, with a small amount of liquid — can be used for meat or vegetables.

Roux - A mix of flour and oil, cooked together until the flour is browned. Used as a base for Cajun/Creole dishes such as gumbo, jambalaya and etouffé.

Jus – A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus lie is one that has been slightly thickened with cornstarch or flour.

Ragout – A French term for stew made of meat, fish, or vegetables.

Brochette – Skewers of meat, fish, or vegetables that are grilled over a flame and simply served.

Chevre - The French word for goat, generally referring to goat’s milk cheeses.

Ravigote – A vinegar sauce seasoned with minced onion, capers, and herbs, used with boiled meats or fish.

Étouffée – is a Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana. In French, the word “étouffée” means, literally, “smothered.”

Dirty rice – is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark (“dirty”) color and a mild but distinctive flavor. Similar to a pilaf, it also includes green bell pepper, celery and onion (the “holy trinity“).

Remoulade – This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It is served chilled as an accompaniment to cold meat, fish and shellfish.

Starting Tuesday August 3, Veranda on Highland is offering half off any bottle of wine on our regular wine list with the purchase of two entrees every Tuesday and Wednesday Night. What a perfect excuse to come to Veranda on Highland for Dinner! To view our wine list please click here

Library Wines Excluded

Click here to view the article and don’t forget to come in and try this addition to our dinner menu.

Veranda on Highland was delighted to host Bill & Carla on their wedding day for a Champagne Toast June 26, 2010.

Their Photographer Mason Fischer and Wedding Planner M.Elizabeth Events recommended our beautiful home be the back drop for a series of photos featuring the bride and groom and their bridal party.

With bottles of champagne, great friends and exuberant anticipation, the bride and groom had a wonderful time celebrating their wedding day at our home. For more of the beautiful photography from Mason Fischer Photography click here.