Hassan Gooden takes one bite of his three-layer seafood lasagna and jumps up and down like he’s struck gold.
In a way, he has. As the executive chef of Velvet & Vine BHM, a new restaurant slated to open in downtown Birmingham in March, he’s been testing recipes to get them just right before opening day.
On a recent Tuesday morning, he’s already cooked one lasagna full of shrimp, crawfish, fish stock, and a blend of Gouda, aged cheddar and Parmigiano Reggiano, placed in between his homemade lasagna pasta sheets. Fresh out the oven, the lasagna continues to bubble. Hassan takes a spoon and cracks the slight crust of cheese topping dotted with fresh parsley, thyme and rosemary…