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If there’s one word to describe (small batch), a new pop-up dinner series in Birmingham, it’s unexpected. Unexpected food pairings, unexpected wines, and unexpected fun after a year when dining out and events have been largely on hold.

On the evening of Friday, March 26, I walked into the former Fero restaurant space in Pizitz Food Hall to find waiters buzzing around with cocktails for that evening’s (small batch) dinner. Depending on comfort level, we were given the choice to sit at communal tables of 6–8 or in our own space. After settling into our table for two, my friend and I were given a cocktail made with Campari and bubbly, soon followed by an amuse bouche of foie gras in a crispy caraway cracker. Modeled to look like an ice cream cone, it was a hint of the fun to come.

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The first course was an artful presentation of white asparagus over locally sourced lettuce from Ireland Farms, topped with local paddlefish caviar and salmon roe — an unexpected pairing of bold, salty caviar and delicate asparagus. A sweep of hollandaise on the plate acted as a dressing to tie the dish together (and edible flowers made the dish perfectly Instagrammable!).

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Embracing crawfish season (typically January–July in Alabama), course two took inspiration from a lobster roll to offer us a crawfish variation with crispy waffle-fry like gaufrettes. But what most stood out about this course was the choice of wine pairing: an unfiltered, skin-fermented, 100 percent chenin blanc, poured from a stoneware bottle with a bright green label. With a deep golden color and hazy appearance, the wine had a deliciously punchy fermented taste. Overall, the wines at the March (small batch) dinner were unique in taste and backstory, and took us around the world from France to Spain to Japan and back to the U.S. None of them were your standard wine offerings, and we appreciated the level of education the waiters provided to us with each pour.

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Course three closed out the lighter first courses with a poached scallop in a spicy dashi broth (a Japanese stock) with charred bok choy. A light sake paired well and a lemon-thyme sorbet was served to cleanse the palate before the meat courses.

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Transitioning from sea to land, a dish of pesto-marinated duck breast slices embraced early spring’s bounty with mascarpone-pea puree and a crispy grilled green Vidalia onion. Next came a bold and flavorful dish of balsamic-roasted venison. The tender cut of meat was topped with rich crawfish butter and accompanied by salty, house-cured lardons and crispy Brussels sprouts. My friend and I both agreed this was our favorite course of the evening.

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Chef Sam Adams showed off her pastry expertise in the dessert course, an Earl Grey mousse encased in a chocolate shell. Served with salted caramel and honey-lavender ice cream, we were instructed to slam our spoons into it to break the shell open and eat the mousse with all of its surrounding accompaniments. The dish was a fun and decadent way to end our evening. A whiskey cocktail with Earl Grey and lavender complimented dessert.

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The creation of Adams and Brian Dyer, (small batch) started hosting monthly dinners last October. The two spent time working in some of Birmingham’s greatest kitchens, like Hot & Hot, Highlands Bar & Grill, and Bottega, before deciding to bring (small batch) to life. When they found they had some extra time on their hands during the height of the COVID-19 pandemic, they began cooking private tasting menu dinners for friends and families before hosting public dinners.

“(small batch) was born out of the idea that Birmingham wasn’t offering tasting menu dinners,” Dyer says. “You can’t walk in to a place and do these 6-, 8-course dinners. It’s something I love doing, and I think we’re filling a niche.”

Adams and Dyer try to utilize as many local ingredients and purveyors as possible, sourcing directly from farms or purchasing produce Local Source in Five Points South, a farmers-market inspired grocery store. They typically hold 2–3 public dinners per month and have additional availability for private dinners. The menu changes per month. April dates for public dinners are April 9, 23, and 30. Dinners are $150/person and include cocktails and wine pairings. Find more info via the (small batch) Instagram account.

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