Tag Archives: Events

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. Continue reading

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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FRIENDS OF THE CAFÉ, SOUTHERN FOODWAYS, AND ASHLEY CHRISTENSEN

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Alabama Chanin’s Friends of the Café Piggy Bank Dinner for Southern Foodways Alliance, featuring Ashley Christensen, was a singing success last Thursday. Not only did the ingredients sing on the plate, but our diners have adopted the habit of singing to our featured chefs. This time, Ashley Christensen was serenaded with a round of Happy Birthday after an enthusiastic round of applause for her inventive take on Southern cuisine.

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FRIENDS OF THE CAFÉ, SOUTHERN FOODWAYS, AND VIVIAN HOWARD

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Last Friday night, we hosted our second “Friends of the Café” dinner, which also served as our first Piggy Bank Dinner fundraiser for the Southern Foodways Alliance (SFA). Chef Vivian Howard of Chef & the Farmer restaurant and the Peabody-award winning television series A Chef’s Life traveled to The Factory from North Carolina for an evening of delicious food, cocktails, much laughter and lively conversation, and music, performed by friend and songbird, Shonna Tucker.

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Vivian’s show, A Chef’s Life, focuses on regional food traditions and explores classic Southern ingredients. Friday’s dinner highlighted the story of our own local farmers and their fresh ingredients, with Vivian’s Eastern Carolina twist.  Each course was accompanied by a wine pairing, chosen by Harry Root (Bacchus Incarnate) of Grassroots Wine.

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I love what Christi Britten—one of our dinner guests and the author of Dirt Platewrites in her review of the evening:

Pretty much, Vivian Howard gives a damn. She gives a damn how the food she serves is raised, prepared, cooked, presented, eaten, enjoyed, and thought about. She gives a damn about her community’s food culture and wants to suck up as much knowledge as she can about where their food comes from and how to make it. She gives a damn about the farmers that work hard every single day to feed a community as well as their families.

She has, with her own hands, butchered whole animals to use from snout to tail in her restaurant. She speaks with a tone of reverence and authority over the food she creates. And basically she is a food medium. She is confident, yet humble and puts us all into a place where we can visualize the care taken to prepare what we put in our mouths.

This farm to table dinner celebrated local farms and Southern food culture by bringing together the summer bounty into one meal among a diverse community of eaters.

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THE FATHER OF THE BLUES + HANDY FEST

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“Where the Tennessee River, like a silver snake, winds her way through the red clay hills of Alabama, sits high on these hills my hometown, Florence.”
–W.C. Handy, Father of the Blues

We have written many times of our community’s rich musical legacy. The Shoals has a very notable place in modern music history; but, that history reaches much further back than many realize. William Christopher “W.C.” Handy was born and raised here in Florence in the late 19th century. Discovering a love of music at a young age, he took up the cornet and participated in acapella vocal lessons while attending grammar school. Later, after receiving his degree from the Teachers Agricultural and Mechanical College in Huntsville, Alabama, he became a teacher and briefly worked in a piping company before ultimately pursuing music as his true passion. His contributions in shaping the blues were influenced by the African-American musical folk traditions he experienced during his travels across the South, with “Memphis Blues” marking the beginning of his musical career.

For over 30 years, The Shoals community has hosted the W.C. Handy Music Festival. “Handy Fest,” as the locals call it, provides a few moments of unrivaled fun – in the middle of what can be a long, hot summer. Many of us anticipate the event all year and even the most confirmed homebodies spend multiple evenings out and about, listening to live music, visiting with friends, and exploring the community during festival week.

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MADE IN THE SOUTH AWARDS

GARDEN AND GUN AWARDS 2014

Garden & Gun magazine, in partnership with the Savannah College of Art and Design, has launched their fifth annual Made in the South Awards.

The awards are split into five categories: Food, Drink, Style + Design, Outdoors, and Home.

Entries for Southern-made products are being accepted through August 1, 2014.

Natalie will be judging the Style + Design category. Stay tuned for more information soon… (and good luck).

 

NEWSLETTER #18

Newsletter #18

Newsletter #18 notes special features on our website—like our ongoing Basics Highlights and our upcoming Summer Reading (+ more) event beginning July 14.

We also have new events on the calendar at The Factory, like our second “Friends of the Café” dinner on July 25. The dinner features chef Vivian Howard and is a benefit for the Southern Foodways Alliance.

Join our mailing list and stay up-to-date on all the happenings at Alabama Chanin.

Update your mailing subscription to include the newsletter (and Daily Journal) here.

xo Natalie and all of us @ Alabama Chanin

 

 

THE FACTORY CAFÉ CHEF SERIES: VIVIAN HOWARD

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I feel a certain kinship with Vivian Howard, even though we’ve never met. We both left home at an early age, finding big lives and successful living elsewhere; we also both followed our inspirations as they directed us back to our regional homes, where we’ve found hard-won fulfillment. Vivian works with food as her medium, much in the way that Alabama Chanin works with cotton jersey. She explores regional food traditions and seeks to translate them into a modern light.

We are thrilled that Vivian Howard will be the featured chef for the month of July in our café, and also visiting us here at The Factory on July 25th for our second “Friends of the Café” Piggy Bank Dinner, benefiting the Southern Foodways Alliance.

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THE FACTORY | THIS WEEK 6.30.2014 – 7.4.2014

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“We must be free not because we claim freedom, but because we practice it.”
—William Faulkner

The Factory will be closed Friday, July 4th, that our staff can observe Independence Day.
(Please note, CSA boxes will be available for pick-up at Jack-o-Lantern Farm on Saturday morning.)

Here is what we have going on this week, Monday, June 30 – Thursday, July 3:

STORE
Come out to The Factory and browse our collection of Alabama Chanin @ Heath Ceramics dinnerware. These dishes are hand-etched, uniquely crafted, and heirloom-quality pieces that are perfect for any gathering.

Store Hours
Monday – Thursday, 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
Stop by for lunch and enjoy some of our house favorites—including the classic Quiche Lorraine. Later this week we will feature a special menu celebrating Independence Day—more on that later.

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