Get ready to kiss a few cooks. The Magic City Art Connection presents the 11th Annual Corks and Chefs event this Saturday and Sunday at Linn Park, located at 710 20th St. North. The event is part of the annual juried art festival featuring hundreds of works of art in a variety of mediums. From 1-5 p.m., guests can taste food from the 17 Birmingham-area restaurants and caterers listed below, as well as wine, beer and other beverages provided by local and national vendors. Tickets are $25 in advance; $30 at the door. Learn more by calling 595-6306 or visit www.magiccityart.com, where you\’92ll find information about each chef, including some of their exclusive culinary secrets.
\

\
Saturday Chef Lineup
\

\
HOT AND HOT FISH CLUB
\
Chris Hastings will prepare Hot and Hot shrimp and grits with country ham, tomatoes, fresh thyme and ver jus.
\

\
JOHN\’92S CITY DINER
\
Shannon Gober presents South Pacific chicken salad with peanut ginger vinaigrette.
\

\
NABEEL\’92S CAFE & MARKET
\
Alan Nelson features Greek chicken skewers with Greek baked village potatoes.
\

\
ROCK HOUSE RESTAURANT
\
Owner and chef Paul Casey serves marinated basil shrimp with pine nuts and herbs, Asiago and Parmesan cheese on a bed of wild herb rice with feta cheese & dun-dried tomatoes.
\

\
TABLE
\
Owner Brian Lewis and Chef Michael Brandon prepare braised beef short ribs, roasted garlic horseradish Yukons and Cabernet jus.
\

\
THE J. CLYDE
\
Owner Jerry Hartley serves up local hickory roasted pork tenderloin on soft rolls with cilantro mango salsa.
\

\
THE VERANDA
\
Executive Chef Thomas Robey of Commander\’92s Palace fame prepares smoked Muscovy duck and braised greens gumbo.
\

\
V.RICHARDS
\
Chef Rickey Little III features his Mediterranean seafood salad.
\

\
Sunday Chef Lineup
\

\
BELLINI
\
Chefs Benard Tamburello and Doug Hovanec will prepare wild mushroom risotto.
\

\
CATERING BY LA\’92NETTA
\
Chef Joannetta Jarman & Chef Levi present Moroccan lamb and steamed veggies with couscous.
\

\
CHEF CLAYTON\’92S FOOD SYSTEMS, INC.
\
Chef Clayton Sherrod plates bacon wrapped stuffed chicken breast with wilted spinach.
\

\
CONTINENTAL BAKERY & CHEZ LULU
\
Carol Griffin features baked French breakfast doughnuts and almond bread pudding.
\

\
FRANKLIN\’92S HOMEWOOD GOURMET
\
Chef Franklin Biggs serves tortilla Espanola accompanied by romaine salad with roasted red peppers, tapenade, croutons and Asiago cheese.
\

\
ICON RESTAURANT & BAR
\
Chef Ben Leingang will prepare shellfish ceviche.
\

\
OCEAN and 26
\
Chef George Reis will serve Ocean-Dungeness crab salad and Mussels Diable.
\

\
SOL Y LUNA/CANTINA
\
Chef Guillermo Castro presents pork carnitas tamal with roasted tomatilla salsa.
\

\
STANDARD BISTRO
\
Chef Alan Martin will prepare slow roasted pork with aioli and spicy slaw.