Tag Archives: Events

SWEET SUMMER

ALABAMA CHANIN – SWEET SUMMER

Save 20% online
through midnight Monday, May 25th.

Enter code SWEETSUMMER at checkout.

Or stop by Alabama Chanin @ The Factory
Friday, May 22nd,  9:00am – 5:00pm
Saturday, May 23rd, 10:00am – 4:00pm
for the same sweet savings.

The Factory Store + Café
462 Lane Drive
Florence, AL 35630

(P.S.: The Factory Store + Café and Alabama Chanin offices will be closed
Monday, May 25th in observance of Memorial Day.)

*Discount excludes all workshops, collaborations, Alabama Cotton products, Studio Book Series, other books and music, Swatch of the Month, Starter Sewing Kit, gift certificates, Heath Ceramics dinnerware, and sale items.

MAY + SWATCH OF THE MONTH

ALABAMA CHANIN – MAY + SWATCH OF THE MONTH

I am happy to greet May, partly because April came “as advertised”—dropping buckets of rain—but also because May is filled with so many good things. So many, in fact, that I might feel differently by month’s end, but for now I am ready. There are workshops, both at home and afar. Maggie finishes school at the end of the month, which (in her mind) means summer has begun and it’s time for a backyard barbecue. (May is, after all, National Barbecue Month.)

Here is what the schedule looks like for the rest of the month:

May 10: Mother’s Day (the second Sunday of May). We are hosting our first-ever Mother’s Day Brunch at the Factory Café. Seating available at 10:00 am and 12:00 pm, purchase tickets here.

May 11: On Design: In the Kitchen + Biscuits @ The Factory

May 14: One-Day Studio Stenciling + Pattern Design Workshop @ The Factory. Find more information and register here.

May 15 – 17: Classic Studio Weekend Workshop here @ The Factory.

May 17: Sunday Brunch: Pies + Casseroles, a Celebration of the Southern Oven—a Makeshift | Friends of the Café fundraiser for Jones Valley Teaching Farm featuring acclaimed pastry chefs (and all-around amazing women) Angie Mosier and Lisa Donovan. Seating is limited, so purchase yours today.

May 20: Stay up late for David Letterman’s final Late Show.

May 21: Two-Hour Sewing Workshop and Book Signing at LF8 in NYC.

May 25: Memorial Day—in remembrance of those who died in service to our country. Many in our community still refer to this day as Decoration Day and spend time picnicking and cleaning or decorating memorial plots and monuments.

May 26: National Biscuit Day. While this is celebrated daily in many Southern kitchens, it is nice to know that the mighty biscuit has its own day to shine.

May 28: Last day of the school year for Maggie.

Somehow, in the middle of all this madness, I have to find time to transplant my tomatoes and okra, and tend the rest of the garden. Wish me luck.

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EVENTS: A LOOK AHEAD

ALABAMA CHANIN – TWO-HOUR WORKSHOP @ LF8, NYC

Join our mailing list here to receive information on upcoming workshops, events at The Factory, and away. You can also update your current subscription to receive certain mailings. Here’s a glance at our upcoming Events mailer:

TWO-HOUR SEWING @ LF8, NYC (+ A BOOK SIGNING WITH NATALIE)
Join Natalie for a Two-Hour Sewing Workshop at lf8 in New York’s East Village.
Thursday, May 21, 2015
Choose your session:
10:00am – 12:00pm or
2:00pm – 4:00pm
Cost: $185
Learn more and register here.
There is limited availability—so be sure to sign-up soon. Contact workshops@alabamachanin.com for more information and a selection of projects. 

Natalie will also be on hand to sign her newest book, Alabama Studio Sewing Patterns.
4:00pm – 6:00pm
This event is free and open to the general public.
Buy a copy in store or bring by your already purchased copy.

SUNDAY BRUNCHES

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MOTHERS AND DAUGHTERS @ BLACKBERRY FARM

ALABAMA CHANIN – MOTHERS AND DAUGHTERS @ BLACKBERRY FARM

I have extolled the virtues of Blackberry Farm in Walland, Tennessee, many times. It’s a place of calm, and deliciousness, and of fellowship. The land and the people create a singular sense of place that is joyous and memorable. There really is no place in the world that feels quite like the Smoky Mountains—as artists and musicians have tried to express for hundreds of years.

After the very first Weekend Workshop at Blackberry Farm, I promised myself that I would continue the event for years to come. I am honored that the farm will be hosting our second (now annual) Classic Sewing Weekend, June 26 – 28.

As part of that event, we are also offering our first workshop specially tailored for mothers (or any special mentor) and daughters: Alabama Chanin’s Mother/Daughter One-Day Sewing Retreat. Over the years, we have delighted in watching mothers and daughters and families work together around sewing tables at our workshops. We have been lucky to see multiple generations of women collaborate on a simple swatch or a custom wedding gown.

ALABAMA CHANIN – MOTHERS AND DAUGHTERS @ BLACKBERRY FARM

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THE FACTORY | THIS WEEK 5.4.2015 – 5.9.2015

ALABAMA CHANIN – THE FACTORY | THIS WEEK 5.4.2015 – 5.9.2015

“The future will either be green or not at all.” – Bob Brown

Here is what we have going on this week, Monday, May 4 – Sunday, May 10:

STORE
Join us at The Factory to work on your latest sewing projects in the company of friends and coffee on Monday, May 4 for First Mondays. Share inspiration, encouragement, and fellowship. Coffee, tea, and a light breakfast will be available for purchase from The Factory Café.

Come and celebrate the special mothers in your life on Sunday, May 10 at our first ever Sunday brunch. Our Mother’s Day Brunch will feature buffet of sweet and savory selections. Reserve your seat and purchase your tickets here.

While reserving tickets for our Mother’s Day Brunch, go ahead and get your tickets for our Celebration of the Southern Oven. This Sunday brunch, a fundraiser for the Jones Valley Teaching Farm, will feature acclaimed pastry chefs Lisa Donovan and Angie Mosier. Join us for a sweet and savory, family-style spread on May 17, reserve your tickets here.

STORE HOURS
Monday – Friday, 9:00am – 5:00pm
Saturday, 10:00am – 4:00pm

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.

Be sure to join us on Saturdays for Brunch featuring seasonal choices that highlight products from local and regional farms and purveyors.

Also don’t forget to take a look in our cooler—fully stocked with homemade ready-to-go items like pimento cheese and our chocolate pots de crème.

We offer freshly baked whole cakes as well. Our cakes are made from scratch, fresh from the oven. Please provide 24 hours’ notice when placing an order.

Custom catering is now available for all events and occasions. Work directly with our head chef, Zach Chanin, and the Alabama Chanin team to create a menu tailored to your needs.

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

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FRIENDS OF THE CAFÉ: LISA DONOVAN + ANGIE MOSIER

ALABAMA CHANIN – FRIENDS OF THE CAFÉ: LISA DONOVAN + ANGIE MOSIER

Sometimes when you meet a kindred spirit, you feel that connection immediately. It’s safe to say that I felt that bond when I first met Angie Mosier a dozen (or so) years ago. She laughs in a way that draws you in immediately—you just have to know what she’s laughing at. She also throws a mean party and anyone who has ever been in attendance knows what a real good time looks (and sounds and tastes) like. She is Southern in so many ways—she can cook, bake, and mix cocktails; she can spin an engaging tale; she has an almost encyclopedic knowledge of the history of Southern food, but she is no wilting flower.

I was lucky enough to collaborate with Angie on the second book in the Alabama Studio Series, Alabama Studio Style. She leant recipes, guidance, food styling efforts, and all-around support. It’s not an exaggeration to say that I couldn’t have written that book without her. Angie is a talented writer, photographer, stylist, and cook in her own right. She documents food, but also the people behind the food—the ones who keep our Southern food traditions alive.

ALABAMA CHANIN – FRIENDS OF THE CAFÉ: LISA DONOVAN + ANGIE MOSIER

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HISTORY OF BRUNCH (+ SUNDAYS)

HISTORY OF BRUNCH (+ SUNDAYS)

We have organized two special events on back-to-back Sundays. Mother’s Day Sunday Brunch, on May 10th, features the best-of-the-best of our café brunch with the addition of some very special treats for mom. Reserve a spot for our seatings at 10:00am – 11:30am or 12:00pm – 2:00pm or get more details below.

And the following Sunday, May 17th, we are hosting our first-ever Friends of the Café | Makeshift Brunch titled Pies + Casseroles: A Celebration of the Southern Oven, a fundraiser for Jones Valley Teaching Farm and hosted in collaboration with friends and acclaimed chefs (photographers, writers, and superwomen too) Lisa Donovan and Angie Mosier.

Both of these inaugural events call for preregistration. All of this talk about Brunch made us start wondering how this meal came about. Read on to discover (what we believe to be) the origin of this most delicious meal:

Brunch has become such a widely adopted part of the American culinary experience and like so many food traditions, its existence cannot be nailed down to one exact moment. There was no year B.B. (before brunch) and no A.B. (after brunch) but food historians and brunch experts believe that the meal originated in Great Britain’s hunting culture. Large, multi-course breakfasts were prepared for sizeable hunting parties and included pork, eggs, fruit, pastries, and other hearty foods. However, it is possible to pin down the origin of the word “brunch”, which is obviously a combination of the words “breakfast” and “lunch.” It was first printed in an 1895 Hunter’s Weekly article by Guy Beringer titled, “Brunch: A Plea.” In the article, Beringer argued against heavy, post-church Sunday meals, in favor of a lighter meal during the late morning hours—one that encouraged a cocktail or two. ”Brunch is cheerful, sociable and inciting,” Beringer wrote. ”It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

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ON DESIGN: 1980 + MEMPHIS DESIGN

ON DESIGN: 1980 + MEMPHIS DESIGN

Join us Monday, March 9 at The Factory for the next conversation in our On Design Series. Last month, Natalie spoke about the business of artisan work. This month, the conversation continues with a lecture about the design collaborative known as Memphis, founded in Milan, Italy by Ettore Sottsass in the 1980s. Join us:

Monday, March 9, 2015
10:30am – 11:30am

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

$7.00

Open-to-the-public, the cost includes admission, participation in the conversation, and a cup of The Factory blend coffee, a cold drink, or tea.

Register here for this event.

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

*Photo by Abraham Rowe of the (gorgeous) book: Ettore Sottsass by Phillipe Thome

MAKESHIFT DINNER SERIES (PAST AND PRESENT)

MAKESHIFT DINNER SERIES (PAST AND PRESENT)

Last year, we launched our Friends of the Café Dinner and Factory Chef Series, which was quickly established as part of our Makeshift initiative. As with most things here at Alabama Chanin, the idea evolved over time from an interesting idea into something bigger. In 2015, we are continuing to host Friends of the Café dinners, combined with a corresponding workshop series—a branch of The School of Making. The series will combine our celebration of slow, sustainable, and inventive food with our ongoing conversations on craft, design, food, making, and community.

The initial idea for this series was simple—each month, The Factory Café would feature seasonal dishes inspired by regional chefs (or restaurants) that shared our values of celebrating place, artisanal craftsmanship, and good food.

MAKESHIFT DINNER SERIES (PAST AND PRESENT)

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BLACKBERRY FARM SUMMER (PART 2)

BLACKBERRY FARM SUMMER (PART 2)

There’s a peace that surrounds you when you drive through the gates at Blackberry Farm. The sense of calm grows as you settle in. It’s the kind of feeling that comes from a combination of quiet reflection and good fellowship. The Smoky Mountain setting feels almost magical, but the people at Blackberry Farm are warm, hospitable, and grounding. The 4,200-acre working farm makes an impressive effort to preserve Appalachian foods and culture; the authentic atmosphere and delicious food are enough to make even the most citified visitor feel like a native—if only for a short time.

BLACKBERRY FARM SUMMER (PART 2)

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