Tag Archives: Events

THE FACTORY | THIS WEEK 11.24.2014 – 11.28.2014

THE FACTORY | THIS WEEK 11.24.2014 – 11.28.2014

“Gratitude is not only the greatest of virtues, but the parent of all the others.” – Cicero

Please note that The Factory Store and Café will be closed Thursday, November 27 to celebrate Thanksgiving with family and friends. Here is what we have going on this week, Monday, November 24 – Friday, November 28:

STORE

Join us on Friday, November 28 for our annual Black Friday sale. Shop in-store and online to receive 25% off your total purchase (some restrictions apply).

The Factory Store and Café will also be open on November 29 as we participate in Small Business Saturday. Stop by The Factory to shop locally and receive 25% off your in-store purchase.

There’s still time to pre-order the fourth installment from our Alabama Studio Series, Alabama Studio Sewing Patterns. All pre-orders will ship in the spring with a special surprise. When you pre-order a copy, you can request to receive an electronic postcard at checkout that can be easily printed and wrapped for a holiday present.

Store Hours
Monday – Friday, 9:00am – 5:00pm; Saturday, 10:00am – 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
Join us for lunch at The Factory Café this week and enjoy our fresh, seasonal offerings.

Just in time for holiday celebrations, we now have freshly baked whole cakes available to purchase for $38 each from The Factory Café. Please give at least a 24-hour notice when placing your order.

Also, don’t forget to check out our ready-to-go items like fresh ciabatta bread, egg salad, pimento cheese, and our soup of the day.

Café Hours
Monday – Friday, 11:00am – 3:00pm; Saturday, 11:00am – 2:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.

Below is the menu for Monday, November 24; check back each day for an updated menu.

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SMALL BUSINESS SATURDAY @ THE FACTORY

SMALL BUSINESS SATURDAY @ THE FACTORY

In 2010, American Express founded Small Business Saturday as a way to help small businesses gain local attention, and in turn, more customers. Small Business Saturday falls between Black Friday and Cyber Monday—two of the biggest (and busiest) shopping days of the year, occurring at big box retail locations and e-commerce platforms, respectively. The day encourages consumers to make an impact in their neighborhood and community by shopping at small businesses instead of major retailers.

Over the past several years, this shopping day has grown into something of a movement. Small Business Saturday has been officially recognized by the U.S. Senate, and politicians all over the nation (including President Obama) have expressed their support. Each year, more and more communities and businesses get involved and promote the importance of shopping “small”. It is the hope of all those participating that this, the fifth year of Small Business Saturday, is the biggest one yet.

For the first time since opening last November, The Factory Store + Café at Alabama Chanin will be open on Saturday, November 29th, as part of Small Business Saturday; and, per many requests, we will begin keeping shop hours each following Saturday. This decision came about in order to make our storefront and café more easily accessible to those who may work during the week or live too far away for a weekday visit. (Weekend road trip, anyone?)

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ON DESIGN: THE EAMES + MID-CENTURY DESIGN

ON DESIGN: THE EAMES + MID-CENTURY DESIGN

Join us this Monday at The Factory for the second lecture in our conversation series: On Design. Last month, Natalie spoke on the Bauhaus and the creative process. This month the conversation continues with a lecture about Charles and Ray Eames, husband and wife designers, and mid-century design. We’ve been finding inspiration from the timeless furniture, interior, and design details featured in Mid-Century Modern, by friend Bradley Quinn.

On Design is part of our ongoing Makeshift conversation about design, art, business, community, and much more. As one of our educational initiatives, the lecture series falls under the umbrella of The School of Making, a new arm of the Alabama Chanin Family of Businesses. We continue working to give The School of Making an active voice in our local community, our state, and the making community, at large. We hope you will join the conversation.

Open-to-the-public with limited seating, the cost includes admission, participation, and a cup of The Factory blend coffee, a cold drink, or tea. Register here for our second event.

On Design: The Eames + Mid-Century Design
Makeshift multimedia presentation by Natalie Chanin

November 10, 2014
10:30am – 11:30am
The Factory @ Alabama Chanin
462 Lane Drive, Florence, Alabama
Open-to-the-Public with Limited Seating
Registration Required
$7.00

Look for more information on this and other upcoming Makeshift events on our Journal and/or join our mailing list.

ON DESIGN: THE EAMES + MID-CENTURY DESIGN

 

ALABAMA CHANIN @ AUSTIN, TEXAS

Essentials (1)

Join us this Thursday evening, November 6th, from 5:30 to 7:30 pm in Austin, Texas, for a reception celebrating our Alabama Chanin pop-up shop inside the Billy Reid store at 1122 West 6th Street. The Austin store features our Heath + Alabama Chanin collaboration, Alabama Chanin Essentials, alongside our hand-dyed Indigo, books, and more.

For more information, contact: austin (at) billyreid.com, sales (at) alabamachanin.com, or call, +1.512.354.1884.

See you there,
xoNatalie

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THE SCHOOL OF MAKING

THE SCHOOL OF MAKING

Alabama Chanin as a concept and a company began as a DIY enterprise. I made the first garments by hand, to fit my own body. Our entire business model was created because I couldn’t find manufacturing for the sort of garment I wanted to make—and so, we created our own manufacturing system, one stitch at a time.

Because those first garments were made from recycled t-shirts, many of our customers took the concept and re-imagined it for themselves, making their own patterns and clothing. Others felt that—with just a little help—they could create something similar, something that was their own. Almost accidentally, our garments were stirring in others the desire to make. Slowly, and as the internet became more robust, sewers formed groups on the internet to share their Alabama Chanin-style garments and swap ideas. This was the beginning of a more formal DIY presence in our company.

These things were happening at the same time as I began writing our first Studio Book, Alabama Stitch Book. Writing that book helped me crystallize my thoughts on making, open sourcing, and education. It was, in essence, me putting voice to what was important about sharing ideas and creating a community of makers. Throughout the writing process—and as the company grew and evolved over the years—I returned again and again to the idea of keeping the living arts alive. It’s the belief that survival skills for food, clothing, and shelter, are important arts that we live with every single day. And these arts—often considered secondary arts—are equally (and perhaps more) important as the “primary” arts of painting and sculpture.

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FRIENDS OF THE CAFÉ + JIM ‘N NICK’S BAR-B-Q

FRIENDS OF THE CAFÉ + JIM 'N NICK'S BAR-B-Q

The t-shirts for Jim ‘N Nick’s Bar-B-Q read, “You can smell our butts for miles”. This was certainly the case on Friday, October 10, as their giant meat smoker nestled up to Alabama Chanin’s front entry and sent out the signal for our final “Friends of the Cafe” dinner of 2014, featuring chef Drew Robinson and Nicholas Pihakis. The two were in town—along with members of the Fatback Collective—to provide lucky diners with an exclusive, elevated barbecue experience.

Good People Brewing Company provided craft beers for each course. The Birmingham, Alabama, based brewery showcased a few of their “Ales from the Heart of Dixie.” There may not be a dinner more currently in demand across the United States than beer and barbecue; on this night, we had the best of best.

FRIENDS OF THE CAFÉ + JIM 'N NICK'S BAR-B-Q

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Q+A WITH NICHOLAS AND DREW

Q+A WITH DREW AND NICHOLAS

Alabama Chanin will host our final “Friends of the Café” Dinner of the 2014 season next Friday evening. The creative team from Jim ‘N Nick’s Community Bar-B-Q, including Nicholas Pikakis and Drew Robinson, will be on hand to direct the menu. I find it amazing that Jim ‘N Nick’s currently operates over 30 restaurants across the South and manages to maintain consistency and high standards. Their commitment to sustainability at such a large scope is outstanding. They care about every detail—from the farmers and hogs, to their choice of wood, to every seasoning and side dish…it seems they do it ALL.

We caught up with Nicholas and Drew and persuaded them both to answer a few questions.

AC: What role do you play in the oversight of those individual locations? How involved are you in the day-to-day operations?

Drew Robinson: I don’t oversee any one restaurant. We have a lot of talented local owners, general managers, chefs, dining room managers, and very dedicated staff that operate great restaurants every day. I’m engaged in culinary development—new recipes, products, menus—for the company. Operationally, my role beyond that isn’t to oversee a restaurant as much as it is to continually convey the standards of our food and coach what our chefs and cooks do so that we are, hopefully, always improving.

AC: I once heard that you have no freezers—whatsoever—at any of your restaurants. Truth or legend?

DR: Truth. The “no freezers” rule is one of our core values that started with Nick and his dad, Jim. They believed in bringing all the ingredients in fresh—we start fresh and prepare fresh. They were closely joined at the hip with that value of theirs, so there was no question about doing that across the board in each of the stores.

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THE FACTORY | THIS WEEK 10.6.2014 – 10.10.2014

Sample-Sale-at-The-Factory4

“I’m so glad I live in a world where there are Octobers.” - L.M. Montgomery, Anne of Green Gables

Here is what we have going on this week, Monday, October 6 – Friday, October 10:

STORE

Our upcoming Sample Sale starts on October 7th in-store at The Factory and online. Shop a selection of sample Basics, retired designs, DIY samples, and some pieces from our most recent collection.

Seats are still available for the upcoming Friends of the Café Dinner featuring Jim ‘N Nick’s BBQ on October 10th. For more information, contact: office@alabamachanin.com.

Register now for the October 13th On Design lecture, which will be the first in a series hosted here at The Factory. Natalie Chanin will be presenting, “The School of Bauhaus + Creative Process”.  The event is open to the public with limited seating. Registration Required.

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
Join us for lunch at The Factory Café this week and enjoy a new menu every day.

Also, don’t forget to take a look in our cooler—fully stocked with homemade ready-to-go items like egg salad, pimento cheese, and our roasted tomato soup.

Café Hours
Monday – Friday, 11:00am – 3:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.

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FRIENDS OF THE CAFÉ DINNER FEATURING JIM ‘N NICK’S BAR-B-Q

FRIENDS OF THE CAFE DINNER FEATURING JIM 'N NICK'S BAR-B-Q

Join us at The Factory on October 10th for the last “Friends of the Café” Dinner of the year, a fundraiser for the Fatback Collective’s Fatback Fund,
featuring Drew Robinson and Nicholas Pihakis of Jim ‘N Nick’s Bar-B-Q.

The evening will include cocktails and a four-course meal with craft beer pairings.
The menu features regionally and sustainably-sourced fare, like Pickled Gulf Shrimp,
Fatback Pig Project Porchetta and White Oak Pastures Guinea Hens with vegetables
from the Jones Valley Teaching Farm.

Friday, October 10, 2014
6:30  Cocktails
7:30  Dinner

$88 per person (includes drinks and dinner)
Purchase tickets here.
Pre-paid reservations must be made in advance online or in-store.
Casual attire

Alabama Chanin @ The Factory
462 Lane Drive
Florence, AL 35630

For more information, contact Alabama Chanin: +1.256.760.1090

THE FACTORY CAFE CHEF SERIES: JIM ‘N NICK’S

THE FACTORY CAFE CHEF SERIES: JIM 'N NICK'S

My love for barbeque is no secret. Though I might be partial to our local fixings, I can honestly say most of the barbeque I’ve experienced throughout Alabama and the South is both distinctive and delicious. Each region and territory has its own unique recipes and tastes. One of the most well-known barbeque establishments from our state is Jim ‘N Nick’s, founded in Birmingham in 1985 by father and son team, Jim and Nick Pihakis. The company is rooted in community (with claims that it is “the key ingredient in any good bar-b-q”) and their belief that good food brings people together. Each Jim ‘N Nick’s location is locally owned and operated, which encourages every restaurant to develop relationships within their respective communities and advance the company principles of education, health and wellness, and local farming.

I’ve known Nick Pihakis for several years now. He is one of the most generous folks I’ve ever had the pleasure of meeting—always in good spirits (and never one to turn down a good bourbon libation). In fact, Nick and several other renowned Southern chefs, writers, and farmers formed the Fatback Collective while discussing barbeque competitions over glasses of bourbon. The Fatback Collective has participated in competition barbecue events, while keeping the focus on quality flavor and sustainable techniques; members include John T. Edge, Ashley Christensen, Angie Mosier, and John Currence. The collective, as well as Jim ‘N Nick’s establishments, all source their pork from the farms that are part of the Fatback Pig Project—a collaboration that supports pasture-raised, heritage breeds.

THE FACTORY CAFE CHEF SERIES: JIM 'N NICK'S

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