Tag Archives: The Factory Cafe

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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THE FACTORY | THIS WEEK 10.20.2014 – 10.24.2014

THE FACTORY | THIS WEEK 10.20.2014 - 10.24.2014

I cannot do all the good that the world needs, but the world needs all the good that I can do. – Jana Standfield

Here is what we have going on this week, Monday, October 20 – Friday, October 24:

STORE

Join us on Monday, October 20 for Third Mondays @ The Factory. Come and connect with fellow sewers and share inspiration while working on your latest project.

New A. Chanin pieces will launch online and in-store on Tuesday, October 21. Come in to see the new styles, suitable for layering as the weather continues to cool.

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 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
*Lunch service begins at 11:00am, but coffee and snacks are available all day.

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THE FACTORY | THIS WEEK 10.13.2014 – 10.17.2014

THE FACTORY | THIS WEEK 10.13.2014 – 10.17.2014

“Curiosity about life in all of its aspects, I think, is still the secret of great creative people.” – Leo Burnett

Here is what we have going on this week, Monday, October 13 – Friday, October 17:

STORE

Seats are still available 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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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 | THIS WEEK 9.29.2014 – 10.3.2014

THE FACTORY | THIS WEEK 9.29.2014 - 10.3.2014

“When we give cheerfully and accept gratefully, everyone is blessed.” - Maya Angelou

Here is what we have going on this week, Monday, September 29 – Friday, October 3:

STORE

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.

Join us for First and Third Mondays in our studio space, to work on your latest sewing project in the company of other sewers.  Coffee, tea, and light breakfast will be available for purchase from the Factory Café.

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.

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.

Below is the menu for Monday, September 29; check back each day for an updated menu.

SMALL PLATES

 Four Deviled Eggs
made with locally-sourced, farm-fresh eggs 4.95

Bowl of Roasted Vegetable Soup
served with toast 6.50

Pimento Cheese Sandwich
served open-faced 7.45

Gram Perkins’ Homemade Egg Salad Sandwich
served open-faced 7.45

Grilled Cheese Sandwich 4.95

SAVORY

Sweet Potato Quiche
made with sweet potatoes, caramelized onions, and a Gruyere cheese,
served with roasted vegetables and a side of The Factory Salad 11.95

Four Small Puff Pastries
with house made ricotta and spinach,
served with a side of The Factory Salad 11.95

Roasted Vegetable Sandwich
roasted eggplant, squash, peppers, and red onions with fresh ricotta cheese,
served on homemade ciabatta bread,
with a side of The Factory Salad or your choice of chips 11.95

The Factory Salad
made with Jack-o-Lantern Farm’s greens, cherry tomatoes, sliced cucumber,
and shaved parmesan, tossed in a house made lemon vinaigrette,
served with a hard-boiled egg 6.95

SWEET

Plain Cake
white cake with buttercream icing 3.95

 Peach-Bourbon Sorbet
topped with lime salt 4.25

Three Chocolate Chip Cookies 2.95

(All desserts are made to order; please allow 10 minutes.)

SIDES

Two Deviled Eggs 2.45

Side of The Factory Salad 3.95

Cup of Soup with toast 4.50

Route 11 Potato Chips 1.50

Thyme-Infused Roasted Potatoes 3.25

Roasted Vegetables of the Day 3.25

Half Pimento Cheese Sandwich 3.95

Half Gram Perkins’ Egg Salad Sandwich 3.95

DAILY PLATE
Choose three of the sides listed above,
served with one chocolate chip cookie, and your choice of tea or coffee 10.95

DRINKS

Mountain Valley Spring Water (flat or sparkling)
Full Bottle 3.75
Individual Size 1.90

Bottle Drinks 1.90

Organic Iced Tea
your choice sweet, unsweet, or half-and-half 1.90

Hot Tea 1.90

The Factory Blend Drip Coffee 2.50

When possible, we proudly serve organic and source our ingredients locally from
Jack-o-Lantern FarmBelle Chevre, and other purveyors.

Enjoy your lunch on exclusive Alabama Chanin @ Heath Ceramics dinnerware.

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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THE FACTORY | THIS WEEK 9.22.2014 – 9.26.2014

THE FACTORY | THIS WEEK 9.22.2014 - 9.26.2014

“Success is not final, failure is not fatal: it is the courage to continue that counts.” - Winston Churchill

Here is what we have going on this week, Monday, September 22 – Friday, September 26:

STORE

Join us for First & Third Mondays in our studio space, to work on your latest sewing project in the company of other sewers.  Coffee, tea, and light breakfast will be available for purchase from the Factory Café.

While you’re here at The Factory, see “Making Pictures: Three for a Dime”- a collaborative exhibition between Alabama Chanin, artist Maxine Payne, and Phillip March Jones of Institute 193. The exhibit will be closing at the end of the week.

Spaces are still available for our upcoming Studio Week Workshop which runs from September 29th to October 5th. For more information contact: workshops@alabamachanin.com.

Store Hours
Monday – Friday, 9:00am – 5:00pm

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HISTORY OF DEVILED EGGS (+ A RECIPE)

HISTORY OF DEVILED EGGS (+ A RECIPE)

It takes a special kind of food to require it’s own specific food transportation system. Anyone who has ever attempted to serve – and certainly travel with – deviled eggs knows that eggs resting on an ordinary plate will end up smashed, flattened, or in the floor. I personally have at least 3 different deviled egg plates – one plastic, one ceramic, and a “fancy” glass one for special events. As a child, I would rush to the buffet table at every church dinner to get the biggest egg. As an adult, I ration out only one on my Thanksgiving dinner plate, but have been known to sneak extras when no one is looking.

My grandmother’s were always my favorite growing up, perhaps because they were made with dill pickle relish and an extra spoonful of mayonnaise. I avoided my aunt’s because she made her eggs with sweet pickles, which I strongly disliked. Our neighbor (who called them “angel eggs” to avoid association with wickedness) topped her eggs with paprika, which seemed elegant, colorful, and exciting. But—at heart—the deviled egg itself is not particularly fancy and has many incarnations. These days, I like them all.

The basic deviled egg is hard boiled, shelled, and halved. Each half is filled with a scoop of the hard-boiled yolk mixed with ingredients like mayonnaise, mustard, and pickle relish and served cold. Each family seems to have their own variation that might include vinegar, paprika, chili powder, or even kimchi or Sriracha chili sauce.

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