With scheduled harvests next week, chef Zach has curated the menu for The Factory Café’s Spring Harvest Supper on May 27th. Zach will be preparing a four-course meal with nuances that bring Italian and Southern American cuisines together.
We’re familiar with a Southern and Italian culinary union from acclaimed chef Frank Stitt’s Bottega Restaurant and Café in Birmingham, along with his cookbook, Bottega Favorita: A Southern Chef’s Love Affair With Italian Food. Memphis chefs Andrew Ticer and Michael Hudman, from Andrew Michael Italian Kitchen, pay tribute in their cookbook Collards & Carbonara.
With a kitchen apprentice from Italy, our café has been creating some of the best homemade pasta around, which has been highlighted in the form of daily specials in the café. With vegetables and pork from Bluewater Creek Farm, we present the menu for the evening.
The first course will be a salad with cured egg yokes, garnished with foraged and farm vegetables.
The second course is a simple, bright pappardelle pasta. This type of pasta originates from the Tuscany region and is a flat noodle.
The third course is Porchetta with fresh farm vegetables. The boneless pork roast is an “old world classic” sometimes referred to as Italian pulled pork— a comparison to the traditional Southern way of preparation.
Strawberry and buttermilk Panna Cotta with meringue cookies will close out the evening.
Spring Harvest Supper
Saturday, May 27, 2017
Cocktail hour: 6:30pm
Reserve your seat here.
Find directions to The Factory here.
If you have any questions or dietary restrictions, please emails us at events @ alabamachanin.com or call our Events Coordinator Anne Ryan at 1.256.701.8667.