Tag Archives: Events

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 – Saturday, May 9:

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 11 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 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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THE SCHOOL OF MAKING: WORKSHOPS 2015

THE SCHOOL OF MAKING: WORKSHOPS 2015

Docendo discimus — “by teaching, we learn”
–Seneca the Younger

As we slide into 2015, we invite you to join us for one (or more) of our Workshops offered through The School of Making. As a company, Alabama Chanin believes strongly in the ideas of sharing, collaborating, exploring, educating, learning by doing, and—in the process—creating a community; our hope is that our work will produce a happy work environment, happy people, happy products, and a happier Mother Nature.

As Alabama Chanin and The School of Making continue to grow, so do our Workshops. Over the coming months we have a variety of Workshops scheduled and more to be added. We will have events lasting a week, a weekend, one-day, one-hour, and two-hours; some events will be held at The Factory, with other events in Tennessee, Texas, Illinois, New York, California, and beyond.

Here is an overview of the events we have planned. Come one, come all; come to one, come to all.

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ON DESIGN: ARTS AND CRAFTS

ON DESIGN: ARTS AND CRAFTS

“If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful.” – William Morris

Join us this Monday at The Factory for the fourth conversation in our On Design Series. Last month, Natalie spoke about the history of stenciling. This week, the conversation continues with a lecture about the Arts and Crafts Movement and its irrefutable leader, designer William Morris—including examples of the movement throughout history and a study of the work of Morris himself.

Monday, January 12, 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 our fourth event.

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

NEWSLETTER #24

Newsletter #24

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