Vino or Moonshine? Both, please. Memphis chefs, Andrew Ticer and Michael Hudman’s new cookbook, Collards and Carbonara: Southern Cooking, Italian Roots published by Olive Press, showcases their distinctly Southern-Italian dishes—or is that distinctly Italian-Southern dishes? Either way, it’s fusion cuisine with an accent.
The two chefs and best friends opened the upscale Andrew Michael Italian Kitchen in Memphis back in 2008. After much acclaim, they opened a more casual sister restaurant, Hog & Hominy, right across the street in 2012. The two attended culinary school together in Charleston, South Carolina, and refined their skills in Italy. They compare their partnership to the dynamic of being in a band; they feed off one another for ideas and are always discovering inspiration together. The cookbook is a manifesto of sorts that establishes the greatness of duplicity in heritage cooking. At the root of their success is the fact that they simply love to play and work and learn and cook together. They share their stories revealing the secret to their success and the gospel of food according to these good Italian boys.
Each dish represents a new discovery and a step on their culinary pathway. The funky fusion dishes are as beautiful as they are humble. Warm pig’s ear salad with pears and Gorgonzola, fried green tomatoes with blue crab and bacon jam, gnocchi with caramelized fennel and corn; the pairings may seem unusual, but the flavors make sense together. Recipes for basic dishes like their famous boiled peanuts and pizza dough each have unlikely nuances that bring Italian and Southern American cuisines together.
In Newsletter #24, we announce anticipated, upcoming events for 2015. Our Makeshift/Friends of the Cafe Dinner series and Two-Hour Business Workshop at The Factory on March 5th and 6th will feature Ari Weinzweig, co-founder and CEO of Zingerman’s Community of Businesses in Ann Arbor, Michigan. The dinner celebrates slow, sustainable, and inventive food, joined with Alabama Chanin’s ongoing conversations on craft, design, food, making, and community. During the business workshop, Ari will share his business experience and the approach to business that led to Zingerman’s success, including their unique business model, as well as the challenges all business owners and organizations inevitably face.
And this summer, we will host our second annual Classic Sewing Weekend at Blackberry Farm in Walland, Tennessee, beginning June 25th. Work with Natalie and the Alabama Chanin team to create a custom garment or project of your choice. The weekend includes instruction, materials, and delicious Blackberry Farm cuisine.
The Factory Store and Café are now open every Saturday. Stop by for brunch from 11:00am – 2:00pm, and visit our flagship store from 10:00am – 4:00pm.
We invite you to join our mailing list to receive our monthly newsletter and keep up with new products, workshops, events at The Factory, and stories featured on our Journal.
Update your mailing subscription to include the newsletter here.
xoNatalie and all of us @ Alabama Chanin
During Makeshift 2012, we dedicated a portion of one event to “Worn Stories,” a concept defined and documented by Emily Spivack that explores the stories and emotional attachments surrounding our clothing. Jessamyn Hatcher introduced us to Emily and her work about the relationships we create with our garments and the rich memories we associate with our clothes. Those memories are certainly why we hold on to items long out of fashion, in sizes we will never wear again. The clothing is a physical representation of our emotional scrapbook.
Spivack’s recent book, also titled Worn Stories, is moving and relatable—and earned it’s way to the New York Times’ Bestseller List. In it, she collects over sixty clothing-inspired remembrances from famous faces and everyday people; each was asked to describe the most meaningful item of clothing in their closet—and the stories that surround them.
Worn Stories is meant not only to unearth memories through storytelling, but also to offer intimate glimpses into the lives, memories, and psyches of the tellers. It also prompts readers to delve into their own closets and consider the role clothing plays in their own lives. The book and website together amount to an extensive catalog of oral and written histories, all surrounding garments.
In anticipation of upcoming holiday celebrations, we asked Jesse Goldstein, our cocktail contributor, to come up with a couple of new twists on classic sparkling cocktails. Celebrate responsibly and come back for more great cocktail recipes in the new year.
I’ve often said that it’s a shame sparkling wine seems to be reserved for special occasions. Gone are the days that the only options at your local wine shop are cheap, sweet bubbles or expensive French Champagne. These days you can find many amazing (and affordable) varieties of Italian Prosecco, Spanish Cava and California sparklings. Even better, you can also find outstanding rosé varieties, which often have more depth and flavor than their white counterparts.
But just because you’ve got a good bottle of bubbly does not mean there’s no room for improvement. Adding a splash of cordial or a special garnish turns up the flavor of your bubbles and makes it more memorable and delicious for your guests.
Here are a few of my personal favorites.
1 bottle chilled rosé Prosecco
6 cherries (pitted and frozen)
6 ounces pineapple juice
2 ounces brandy
1 ounces Cointreau or Grand Marnier
If using fresh cherries, freeze them first. This helps break down the cellular structure of the fruit and makes for better flavor absorption. Place the frozen cherries in a small jar with the pineapple juice, brandy, and Cointreau. Seal and refrigerate overnight. When ready to serve, mix with the bottle of chilled rosé Prosecco, reserving the cherries to drop into each glass as a garnish.
2014 has been another year of making, learning, and growing. Thank you for the love and support you show us each and every day.
Have a wonderfully happy New Year.
P.S. Follow our journey on Instagram, Facebook, Twitter, and Pinterest to see what new and exciting things 2015 holds for us.
With 2014 coming to a close and a brand new year upon us, it is time to reflect on all we’ve accomplished—slow in design, but rapid in growth—during the past year. But first and foremost, we want to thank each and every single one of our supporters, friends, collaborators, partners, and everyone who has made 2014 the success that it has been. Without you, none of this would be possible.
No feat was as challenging—or as rewarding—as our organic Alabama cotton adventure. From a seedling of an idea to the harvest of pillowcases full of beautiful, white cotton, the success of this project is one of our proudest achievements. Not only were we able to physically see the fruits of our labor, we were also able to see the rewards of sticking to our ideals: sustainability, community, education, open-source sharing, and transparency in method.
This week we will be closed on Christmas Eve and Christmas Day, to celebrate the joys of the holiday season with our families.
We will re-open, with regular shop hours (shown above) on Friday, on December 26th, featuring our annual Inventory Sale both in-store and online.
Make post-holiday plans to visit us at The Factory:
462 Lane Drive,
Florence, Alabama 35630
Call us +1.256.760.1090 or email office (at) alabamachanin.com
In 1982, Ari Weinzweig and his business partner Paul Saginaw opened Zingerman’s Delicatessen in Ann Arbor, Michigan. Today, that institution has evolved into a collection of food specialty businesses (known as the Zingerman’s Community of Businesses, or ZCoB) that includes a bakery, mail order operation, a coffee company, candy manufacturer, a barbeque restaurant, creamery, and a catering and event planning service. The decision to build new, independent businesses (instead of franchising the deli) proved to be an sustainable strategy for operating a business, an effective approach for establishing growth opportunities for employees, and a way to ultimately give back to their Ann Arbor community.
In March 2015, we are delighted to be hosting Ari and our friends from Zingerman’s here at The Factory in Florence. I’ve long been an admirer and student of Ari’s work, teachings, and books. (And as an introduction to Ari, you might want to check out this interview with him on our Journal.) His philosophies and approaches to running a business have helped me and the Alabama Chanin family create a better work environment here at The Factory. Our staff studied Ari’s latest book, Managing Ourselves, as part of a workplace enrichment program, and we each wrote visions of how we want to take ownership of our individual roles, while benefiting the team and helping the company grow as a whole.
For the first time, and in anticipation of our newest book Alabama Studio Sewing Patterns, we are offering a DIY Sewing Kit for our A-Line Dress. This dress is part of our new DIY Sewing Kit Collection. Made from our medium-weight 100% organic cotton jersey, the dress is patterned with our Magdalena Stencil and shown here worked in negative reverse appliqué; however, you may choose a technique from any of our books or Swatch of the Month to embellish this kit.
The A-Line dress has been a popular style around our studio because it flatters almost every figure; in fact, we use this dress as part of our uniform for The Factory Store and Café. The kit—or the finished dress—also makes it an excellent gift, as it does not require strict measurements to fit. It is substantial enough to be worn in any weather and works as a versatile layering piece. My daily uniform consists of the A-Line Dress paired with a basic or embellished version of our Every Day Long Skirt.