Tag Archives: Cooking

HOT AND HOT TOMATO SALAD

CHRIS-HASTINGS-DINNER039

This month, we launched our “Friends of the Café” Dinner Series with James Beard award-winning chef Chris Hastings. When searching for like-minded chefs and restaurants to collaborate with for our ongoing chef series in the café, Chris was one of the first people who came to mind. His dedication to locally-sourced ingredients is something we value highly here at Alabama Chanin, and it was wonderful to see (and sample) his work at The Factory.

A big hit of the evening was the Hot and Hot Tomato Salad, a fresh and colorful take on an old Southern favorite: succotash. Guests watched in awe as Chris and members of the Alabama Chanin team put together mouthwatering layers of the tomato salad. The special version of the salad presented at our dinner was topped with fresh Alabama Gulf shrimp (and bacon), and served with fried okra on the side.

CHRIS-HASTINGS-DINNER040

Continue reading

FRIENDS OF THE CAFÉ + CHRIS HASTINGS

Q&A WITH CHRIS HASTINGS

Last week, we hosted our inaugural “Friends of the Café” Dinner, featuring chef Chris Hastings of Hot and Hot Fish Club. Chris and his team came to The Factory for an evening of superb food, lively conversation, and support for the Alabama Gulf Seafood organization.

Q+A WITH CHRIS HASTINGS

Continue reading

TOMATOES WITH BASIL + GOAT CHEESE

Sicilan-Saucer-Tomatoes-(1)

Nothing tastes like summer quite like a fresh, home-grown tomato. In fact, I embark on a tomato sandwich diet each summer. While I’m still patiently waiting for my own garden plants to get ripe enough for picking, I’m enjoying the vegetables from my CSA share each week (and of course, our locally-sourced café ingredients).

Good tomatoes don’t need to be dressed up to be delicious. But, it can be difficult to source really great tomatoes – just another benefit of buying local produce and knowing your farmer. Unfortunately, most tomatoes that you find in chain grocery stores are there because they survived the journey; they were the toughest and able to maintain nice color and shape in transit. Tomatoes bred for shape, color, or endurance don’t always have the best flavor.

Chris Hastings of Hot and Hot Fish Club, whose recipes are featured in our café this month as part of our ongoing chef series, understands that delicious produce offers complex flavors. When you take the time to find quality ingredients, they shine on their own, without too much fuss.
Continue reading

THE FACTORY | THIS WEEK 6.9.2014 – 6.13.2014

THE-FACTORY-THIS-WEEK-3

“The act of sitting down with friends over a great meal while bragging about our dogs, taking stock of our good fortune, and passing along to our children the value of our traditions, land, resources, and importance of conversation is what we call ‘memory cuisine.’”
–Chris and Idie Hastings, Hot and Hot Fish Club Cookbook

The Hastings describe “memory cuisine” as experiences that feed the soul—occurring at any number of events with family, friends, and food—that prove profound. It is our hope that we can provide you with (most) everything you need at The Factory for a morning or afternoon (or evening) filled with laughter, friends, and memory cuisine.

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, June 9  – Friday, June 13:

STORE
This week, we celebrate the arrival of summer with One-of-a-Kind Indigo. Explore our online selection of 100% organic cotton jersey indigo-dyed garments, beginning Monday.

Also, don’t forget to take advantage of our Father’s Day Gift Guide this week, available until June 13th at midnight. The selection features a variety of ready-to-wear and DIY garments, cookbooks from acclaimed chefs, and literature on the art of creating and design to help customize that special gift for dad.

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
We are excited to resume The Factory Café Chef Series this Wednesday. Come enjoy fresh, local ingredients in dishes inspired by James Beard award-winning chef Chris Hastings.

Also, this Thursday we are happy to host Chris for our inaugural “Friends of the Café” Dinner Series. Come join us for cocktails and a three-course seafood dinner; then, stick around for a book signing and a brief dialog with the chef.
Continue reading

DIY MEN’S PIG APRON

PIG-APRON-05

Long gone are the days when dad took no interest in the kitchen and left the cooking to other members of the family. These days, many fathers are foodies or wine experts or whiskey connoisseurs—or all three. Here, a neighborhood group of fathers regularly challenge one another in unofficial competitions over who can make the tastiest fried chicken, ribs, or barbecue. They compare knives and talk marinades and rate craft beers.

Years ago, fathers and grandfathers who cooked may have viewed apron usage unnecessary. My own father rarely cooked during my childhood (I was well-fed by my mother and both of my grandmothers), but he does still join me in the kitchen each New Year to help prepare Hog Jowl, Collards, and Black-eyed Peas (the holy trinity of the south). And yes, I have also lent him an apron to wear on these occasions. These days, the visibility of celebrity chefs and barbecue pit masters – all wearing aprons – has made the apron dad’s new must-have accessory. In fact, my son, Zach, who is a chef (and a now a father) has quite a collection of aprons which I’m sure have served as giant bibs, stain concealers, makeshift blankets, and impromptu cleaning rags.

This Father’s Day, we recommend that you try your hand at the all-new DIY Men’s Pig Apron. It is an easy project for sewers of all experience levels and the basic embroidery techniques make it a good way to involve kids in the gift-making process.

PIG-APRON-03

Continue reading

THE FACTORY CAFÉ CHEF SERIES: CHRIS HASTINGS + HOT AND HOT FISH CLUB

R001-048W

Alabama Chanin’s slow design ideals are deeply rooted in and inspired by the Slow Food Movement, whose tenets call for good, clean, and fair food for all. Local, organically sourced food echoes through the pages of the Hot and Hot Fish Club Cookbook by husband-and-wife team (and friends) Chris and Idie Hastings. In continuation of our Factory Café Chef Series, the café will feature recipes inspired by Chef Chris Hastings during the month of June. Additionally, we are proud to host Chris for our inaugural “Friends of the Café” Dinner Series on Thursday, June 12. He will also hold a brief discussion and sign copies of his book after the farm-to-table meal. A portion of ticket and book sales from the evening will benefit the Alabama Gulf Seafood organization.

Chris graduated from the Johnson & Wales Culinary School in Providence, Rhode Island, in 1984. After graduating, he began working for Frank Stitt, as Chef D’Cuisine of the Highlands Bar and Grill in Birmingham, Alabama. In the introduction to his cookbook, Chris describes how he and his wife later moved to California “with a trailer in tow, in 1989 journeyed three thousand miles from Birmingham, Alabama, to San Francisco—a hotbed of great food in America—in just two days.” In California, he helped Bradley Ogden launch the Lark Creek Inn in Larkspur, California, and witnessed the rise of the farm-to-table movement first hand.

0172_JHotandHot2012-WEB

Continue reading

FIRST PRIZE PIES

FIRST-PRIZE-PIES-01

Allison Kave, a truly creative baker and expert on all things pie related, credits her mother with her passion for food. Her mom, Rhonda Kave, is owner of Roni-Sue’s Chocolate in New York’s Essex Street Market. Growing up, Rhonda had a rather unexciting childhood filled with canned and boiled vegetables and she wanted more nutrition and excitement for her own children. Research into various cuisines led to a love of chocolate, which inspired her very own confectionery shop. All of this unbridled love of food couldn’t help but inspire Allison and her brother, Corwin, a renowned executive chef in New York City.

Like some of us, Allison did not find her calling immediately. Her route to the culinary life modeled the circuitous path her mother took. Eventually, her boyfriend encouraged her to enter the First Annual Brooklyn Pie Bake-Off – and she walked away with the award for Best Overall Pie. So, she asked: Why not make pies? In fact, Allison recently partnered with fellow baker Keavy Blueher, and together they are opening Brooklyn’s first dessert and craft cocktail bar, Butter & Scotch.

FIRST-PRIZE-PIES-06

Continue reading

HIDDEN KITCHENS: NASCAR (+ GREEN BEAN CASSEROLE)

NASCAR-01

We all have different definitions of comfort food—the dishes that make up those meals that leave our bellies (and our hearts) full. They are the dishes you crave when you are far from home; a hankering for something familiar and soothing. For me, this includes an array of casserole dishes, fresh garden vegetables, and my Gram Perkins’ egg salad.

When Davia and Nikki of The Kitchen Sisters agreed to be our featured chefs this month as part of our ongoing Factory Café Chef Series, I started browsing through my copy of Hidden Kitchens. Soon, I found myself totally immersed in the stories I’d heard on the radio years before. I began re-telling stories to the staff at The Factory, and we were all excited about a recipe I found in the chapter about NASCAR kitchens, titled “Slap It On the Thighs Butter Bar”—aptly named, since the ingredients called for yellow cake mix, egg, margarine, powered sugar, and cream cheese. The recipe was originally from the 25th anniversary edition of the Winston Cup Racing Wives’ Auxiliary Cookbook, published in 1989. Curious to know what other comfort food recipes from the kitchens of racing existed, we tracked down a copy of the book on Ebay.

NASCAR 04

Continue reading

HIDDEN KITCHENS: THE FORAGER (+ WILD FENNEL CAKES)

FENNEL-01

Foraging is the act of searching for and gathering wild food. Perhaps you remember learning about nomadic hunters and gatherers in grade school—these early societies moved from place to place, following animals, fruits, and vegetables in order to sustain life. Modern humans followed this way of life until about ten thousand years ago, when agriculture was developed.

Today, most of the world’s hunter-gatherers (or foragers) have been displaced by farmers and pastoralists. Modern foragers often look for food in their surrounding environments, and do not move from camp to camp like their predecessors. In fact, foraging has become a livelihood for some—by sourcing wild food resources for restaurants, chefs, markets, and the like.

Below, The Kitchens Sisters share their discovery of modern-day forager Angelo Garro (and his hidden kitchen).

HIDDEN-KITCHENS-10

Continue reading

IN THE (HIDDEN) KITCHEN

HIDDEN-KITCHEN-03

When I was a young girl, my mother’s mother would cook green beans for what seemed like every meal. They would be fresh from the garden when in season or, during the winter, they would come from her reserves of “put up” vegetables that had been canned and stored. By the time I was about 10, I couldn’t stand the sight of a green bean. Though it took years to reawaken, my love of green beans did eventually return.

All of this cooking and storing of green beans and the bounty of summer took place in the makeshift “outdoor kitchen” that was nothing more than a concrete platform that was the roof of my grandparents’ storm cellar. The tools of this summer pop-up kitchen included a single garden hose, several dull paring knives, and a variety of galvanized buckets and tubs that had seen the better part of several decades. Beans, fruits, and vegetables of all sorts were initially washed and left to air dry on the shaded expanse of the concrete roof, which remained cool from the deep burrow below in the hot summers.  Kids and adults alike gathered there in random pairs to shuck, peel, and prod those fruits and vegetables into a cleaner, more manageable form that would then be moved from the outdoors to the “real” kitchen inside. In her small kitchen, my grandmother would boil, serve, save, can, freeze, and generally use every scrap of food that came from the garden—a tended plot large enough to serve extended family and close friends. The preserved treasures would then move from the house, back outside and into the cool depths of the storm cellar to await their consumption—just below the makeshift kitchen, and alongside a family of spiders and crickets who made that dark place home.

GREEN-BEANS-BW

I wasn’t conscious of it at the time, but by offering up that summer kitchen to any willing hand (and by serving all of those green beans), my grandmother was providing love and nourishment the only way she knew how—while teaching all of us kids the usefulness and practicality of growing our own food. Stories unfolded over those buckets of produce, and because of her patience and generous time sitting on the edge of that storm cellar, I learned that food could be used to pass down a love of nature, the earth, family tradition, and culture.

Continue reading