THE FACTORY | THIS WEEK 4.7.2014 – 4.11.2014

THE-FACTORY-THIS-WEEK-4314

“A few weeks into spring we wake every morning more eager than the one before to rush out to the garden…”
–Sam Beall, The Foothills Cuisine of Blackberry Farm

Last week, we launched our Chef Series (with Chef Joseph Lenn of Blackberry Farm). For the month of April, you can enjoy fresh, seasonal Blackberry Farm recipes featured on our café menu, or purchase an array of jams, mixes, and preserves to experiment with in your own kitchen.

Hoping that you have a great week and that we see you soon,
xoNatalie

Here is what we have going on at The Factory Store + Café this week, Monday, April 7 – Friday, April 11:

STORE
Visit our flagship store this week to shop our latest collection, Basics, A. Chanin, accessories, and more.

And don’t forget, tomorrow is First Monday at The Factory. Join us from 8:30am – 11:30am for a morning of sewing and socializing.

Call Carson at +1.256.760.1090 for more information.

Store Hours Monday – Friday, 9:00am – 5:00pm

TOURS
Stop by any weekday at 2:00pm for a guided tour of our space, including The Factory, the Alabama Chanin production and design studio, and Building 14.

CAFÉ
Our menu this week features our adaptations of two dishes from Chef Lenn and Blackberry Farm: Green Tomato Pie and Zucchini Caesar Salad. Both are equally delicious (and we will be sharing recipes soon on the Journal).

Café Hours Monday – Friday, 11:00am – 3:00pm

Below is Monday and Tuesday’s menu; check back on Wednesday for a new lunch menu:

WEEKLY SPECIAL
$12.95

Gluten-free crepes, filled with spinach and
house made ricotta, served with local greens,
your choice of tea or coffee, and tea cakes

SAVORY
CHOOSE ONE FOR $10.95

Caprese quiche with roasted cherry tomatoes and basil,
drizzled with balsamic reduction, served with Blackberry Farm’s
Zucchini Caesar Salad and a side of local greens

 Blackberry Farm’s Green Tomato Pie
with Buttermilk Crust, served with a side of local greens

 Homemade puff pastries topped with Blackberry Farm’s
Smoked Onion Jam, sweet potatoes, goat cheese, and
Pickled Ramps, served with a side of local greens

 Gram Perkins’ egg salad sandwich,
served open-faced on whole wheat sourdough toast,
with honey crisp apples and local greens

When possible, we proudly serve organic and source our ingredients locally from Jack-o-Lantern Farm, Belle Chevre, and other purveyors.

Enjoy your lunch on exclusive Alabama Chanin @ Heath Ceramics dinnerware.

SIDES

House Made Granola
with local honey and Greek yogurt 4.50

Daily Assortment of Two Scones 4.50
(Made to order; please allow 20 minutes. Served hot.)

Whole Wheat Sourdough Toast
served with jam or local honey 2.95

Hard Boiled Farm Egg
with sea salt and cracked pepper, served with toast and greens 5.95

Side of Daily Grain or Local Green Salad 5.50

Egg Salad Sandwich
served open-faced 5.50

Grilled Cheese Sandwich 4.95

Route 11 Potato Chips
your choice 1.50

SWEET

Chocolate Pots de Crème
topped with freshly whipped cream,
and served with a shortbread cookie 4.25

Tea Cakes
The classic cookies, topped with
house made buttercream frosting 3.95

Strawberry Rhubarb Crepes
filled with Zingerman’s cream cheese, topped with Blackberry Farm
strawberry rhubarb jam and powdered sugar 4.25

Chocolate Chip Cookies 2.95
(Made to order; please allow 10 minutes. Served hot.)

DRINKS

Mountain Valley Spring Water – flat or sparkling – individual size 1.90
Mountain Valley Spring Water – flat or sparkling – full bottle 3.75
Bottle Drinks – varieties change daily 1.90
Organic Iced Tea – sweet, unsweet, or half-and-half 1.90
Hot Tea – varieties 1.90
The Factory Blend Drip 2.50

SPECIALTY SODA

Lemon-Basil Soda 2.00

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