It’s been nearly three years since the Deepwater Horizon oil spill disaster in the Gulf of Mexico, and the repercussions still linger. Tar balls continue to wash up on shore as we wait patiently to learn how much BP will pay in restitution. But the fishing, shrimping, and oyster industries have rebounded in strides, as restaurants on the coast and inland support our ocean’s harvest.
Friend and Chef Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama, has played a significant role in supporting the industry, spearheading a campaign with the Alabama Seafood Marketing Commission to bring awareness and support to Alabama Gulf seafood, and sharing recipes like his Alabama Bouillabaisse with the reading public.
We try to share a staff lunch once a week here in the studio. It gives everyone a chance to sit down together, laugh, and share ideas. We are, after all, a family of sorts. This week we had hoped to entertain and enjoy time with our friend and collaborator Anna Maria Horner, to whom this week’s journal theme is dedicated. But sometimes life gets in the way, and we were unable to coordinate our time; however, we decided to have a Greek lunch in her honor anyway.
Anna Maria’s family comes from Greece and her grandmother passed down many Greek traditions and treasures to her, including hand-loomed wool blankets and recipes. I love tzatziki, and even though cucumbers are not technically in season yet, we fortunately have a local organic farmer with a solar powered greenhouse – Jack-O-Lantern Farms – and were able to acquire some Alabama cucumbers for the tangy, yogurt dip, as well as greenhouse-grown tomatoes and south Alabama eggplants (still beats vegetables trucked in from Mexico).
We have been working with indigo-dyed cotton jersey for years now. Between Father Andrew and Goods of Conscience in New York City and Artisan Natural Dyeworks in Nashville, Tennessee, there has never been a need for us to start our own indigo vat. And in the quantities we dye, it’s better to leave it to the experts. However, there has always been this little part of me that covets an indigo bath and I dream of one in our studio for “play.”
Since we set about exploring indigo this week, it seemed a perfect time to also explore recipes for a vat (which Father Andrew says is “very much like making beer”). While investigating recipes, I remembered a text message I received last fall from friends A.J. Mason and Jeff Moerchen about an indigo vat they created in the woods of upstate New York. Here they share the story of their vat:
Rivertown Coffee Co. has been a staple in our community for almost 10 years. In this video series called MadeInTheShoals, owner John Cartwright talks about how he experiences coffee, the importance of community, and what it’s like to own a business.
We’re not quite in the cocktail business (yet), though we seem to be sneaking behind the bar more and more lately. Our collaboration with Jack Rudy Cocktail Co. brought about the Jack Rudy Bar Towel, which we featured early last month along with the Jack Rudy Small Batch Tonic, both available for purchase on our website.
Last week, our friend Brooks Reitz of Jack Rudy Cocktail Co. sent us a beautiful, hand-written thank you note, along with a bottle of their newest creation – Small Batch Grenadine. Handcrafted in Napa Valley, the grenadine arrived just in time for our latest addition: the Alabama Chanin Cocktail Napkin.
Perhaps we too often think of women in the kitchen as just that: women (moms, wives) in the home kitchen, baking cookies and making dinner for their families. Whether this is because the “Chef” title has been dominated for so many years by men, or if it’s because we – those of us in the dining room, far away from the heat and toil of the galley – simply don’t think about how many, if any, women are actually preparing our meal, is up for debate (though it’s probably a little of both). Thank you to Charlotte Druckman for bridging an important industry conversation to us laymen and laywomen. There are not enough women in professional kitchens. Druckman’s cerebral, meticulously researched work, Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen highlights some of the problems and how (some) of this is changing today.
Women are the minority in most professional kitchens, often the only female on a crew of many. Professional cooking is a difficult, physical job with long hours, weekends and holidays dedicated to work in a very hot environment. It’s more than a job. It’s a lifestyle. As in many professions, women have to make choices between work and family. Societal demands and family responsibilities sometimes curtail how a woman can CHOOSE to do her job. Additionally, women are often subject to sexual harassment, intimidation, and unfair standards—and at times these situations go unobserved and unchecked in the late night environment that surrounds this industry.
Yeast Rolls can be such a source of Southern pride that even the best cooks shy away from these elusive delicacies. My grandmother made the best yeast rolls in the county, maybe this entire country. Although, I suspect that half of Lauderdale County would say that their grandmother made the best. (Perhaps you feel the same). The truth is that there are just about as many recipes as there are grandmothers.
A Google search reveals recipes with shortening, recipes with lard, and recipes with butter. This alone can bring chefs to heated debate over glasses of wine and/or cocktails. I once asked John Currence, “Butter or lard?” He answered, “For what?” Some believe “half-and-half” works best (and I’m not talking about cream).
Boil the milk, add eggs, don’t use eggs, Carnation Milk makes an appearance in one recipe I have… one thing they all say is “serve hot.” (My grandmother served often.)
Last week, I had the pleasure of eating yeast rolls from the queen herself, Sister Schubert. One of our great local schools, Riverhill, hosted a luncheon with Sister and one of our great local chefs, Betty Sims.
I get lost in the thousands and thousands of captivating images and creations shared daily on Pinterest. One thing leads to another and before I know it I’m fifteen tabs deep in my web browser…
While pinning to our boards recently, I came across a beautiful food blog – one of many that belongs on our ‘The Kitchen + Other Pleasures’ board.
On said food blog, there is a recipe for Pink Deviled Eggs, vibrant and saturated with a deep pink-purple hue. Perhaps this pin fits better with Reds (Carmine, Rose, and Pink)?
So to continue our theme of all-things-Valentine, we made these Pink Deviled Eggs for our studio lunch (along with some extra homemade fundraiser soup made by Zach for Maggie’s school).
I share a traditional recipe for Deviled Eggs in Alabama Studio Style. While you might not pass this recipe down to your daughters, it was fun to make, look at, and eat.
This post published last Wednesday in the midst of technical difficulties that lasted more than a week. We are deeply proud of this collaboration, adore all things Jack Rudy, and want to be sure that everyone gets a chance to meet Brooks up-close (or at least closer). Here we re-publish the story, giving the Pink Gin it’s due. Besides, it’s a good week for everything we (heart):
Since we’re celebrating Valentine’s Day, it’s only natural to throw a cocktail in the mix. And so, in keeping with the season’s color palette, I’m drinking a Pink Gin and Tonic made with Jack Rudy Handmade Tonic.
Alabama Chanin loves Jack Rudy and we have used it in several cocktails, from a rosemary-infused Vodka & Jack Rudy to our Handmade Cocktail made with Tito’s Handmade Vodka. We collaborated with Brooks Reitz, one of the creators of Jack Rudy, to design a hand-stitched 100% organic cotton French Terry bar towel especially for Jack Rudy enthusiasts. Our Jack Rudy-inspired bar towels are available on our website, and you can also choose to bundle them with a bottle of Jack Rudy Handmade Tonic (bring your own gin).
Red velvet cake is as much a Southern tradition as fried chicken, pot likker, and cornbread. So when the idea for red velvet “Valentine’s Day” cake came up, it was a given that we would be eating the cake at our weekly office lunch.
In our community, this three layer cake is traditionally topped with a cream cheese icing – although I have seen it with buttercream, chocolate, as well as with a combination cream cheese and chocolate icing. I prefer the subtle tang in the cream cheese version, with or without the commonly used addition of chopped pecans or shredded coconut. We’ve added an Alabama Chanin touch of homemade pink sprinkles in our Facets stencil pattern cut to fit perfectly over our cake.