Tag Archives: The Factory Cafe

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

Continue reading

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

Continue reading

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.

Continue reading

THE FACTORY | THIS WEEK 9.15.2014 – 9.19.2014

THE FACTORY | THIS WEEK 9.15.2014 - 9.19.2014

“It is wonderful how much may be done if we are always doing.” – Thomas Jefferson

Here is what we have going on this week, Monday, September 15 – Friday, September 19:

STORE

Join us for First & Third Mondays in our newly expanded 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.

Spaces are still available for the Two Hour Workshop here at The Factory on September 19th.  For more information contact workshops@alabamachanin.com.

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.

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.

Continue reading

THE FACTORY | THIS WEEK 9.8.2014 – 9.12.2014

THE FACTORY | THIS WEEK 9.8.2014 - 9.12.2014

“The best portion of a good man’s life; his little, nameless, unremembered acts of kindness and of love.” -William Wordsworth

Here is what we have going on this week, Monday, September 8 – Friday, September 12:

STORE

Join us for First & Third Mondays in our newly expanded 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.

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.

Continue reading

THE FACTORY | THIS WEEK 9.1.2014 – 9.5.2014

THE FACTORY | THIS WEEK 9.1.2014 - 9.5.2014

“There is no greatness where there is not simplicity, goodness, and truth.” – Leo Tolstoy

Here is what we have going on this week, Monday, September 1 – Friday, September 5:

STORE
The Factory Store and Café will be closed on Monday, September 1 to observe Labor Day.

Shop our annual Labor Day Sale and receive 20% off online purchases.  Sign up for our mailing list for more details.

This month’s First Monday will be moved to Tuesday, September 2.  Join us then, in our newly expanded studio space, to work on your latest sewing project.

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.

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 Tuesday, September 2; check back each day for an updated menu. Continue reading

VIVIAN HOWARD’S CUCUMBER LIMEADE COCKTAIL

Chanin_cocktail-Photographer-Angie-Mosier-CROP

A few months ago, I spent a couple of days with friends at Gray Bear Lodge in Hohenwald, Tennessee. While there—in addition to the yoga sessions, sauna time, tub soaks, and hikes—I was treated to a (mini) juice cleanse for a few days. And though I recommend consulting your doctor before embarking on your own juice cleanses, I must say that I walked away from the experience feeling healthy and refreshed.

I returned from my trip, bought a juicer the next day, and it has changed my life. Diann from Gray Bear walked me through the juicing regimen which always seemed a bit complicated and demanding for me.  She taught me to: simplify, use ingredients that I like, experiment with combinations, and taste as I go to come up with an array of variations. “Plus,” she says, “once you have the raw ingredients on hand (and the juicer out and running) make enough for a few days.” While that might not be as good as juicing and drinking right away, this is real life, right?

After a few weeks, I also discovered that these fresh fruit and vegetable juices also lend themselves to delicious cocktails. (However, it should be noted that fresh juice cocktails don’t maintain all of the health benefits of fresh juice alone.) During Vivian Howard’s recent dinner at The Factory, we used my juicer to create the Cucumber Ginger Limeade cocktail that opened the evening. Since the dinner, there have been several requests for the recipe. Break out your juicer (but juice—and drink—responsibly).

Continue reading

THINK (RE)THINK: THE FACTORY CAFÉ

THINK (RE)THINK: THE FACTORY CAFE

From time-to-time, we write about the business of running a business: about how we make decisions, about how many times decisions just make themselves from lack of decision-making, and about how those decisions sometimes work—and often don’t. The truth of the matter is that running a business (or a life, or a family) is about thinking about something—and then rethinking it again—and then rethinking it again. So it is with our menu at The Factory Café.

In some ways, it’s hard to believe that The Factory—including the store and the café— has only been open since November of 2013. The Factory space feels like such an important part of our studio; in reality, we’ve celebrated our connection to our community over and around our farm tables for less than a year.

In the kitchen, we’ve developed new recipes, presented delicious dishes from award-winning chefs, and celebrated those chefs (and an array of worthy organizations) through our Friends of the Café Dinner Series.

Continue reading