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A LOOK BACK: JULY’S SUPPER CLUB @ THE FACTORY CAFÉ

For our July Supper Club, The Factory Café invited chef Josh Quick of Florence’s Odette to helm the kitchen with chef Ramon Jacobsen and their team. John Cartwright of Rivertown Coffee Company—who partnered with us for our May Supper Club—joined them in the kitchen. The evening was filled with summer harvest bounty.

Odette is located in downtown Florence, where owner Celeste Pillow has created a beautiful dining establishment in service to our community. Like The Factory Café, chef Josh Quick works with Alabama producers and growers to create unique dishes that emphasize new flavors with traditional preparations. Their General Manager, Kristy Bevis, who helps run the show, once catered our workshops (before the café was open) and contributed cocktail posts for our Journal some years ago.

For over 10 years, John Cartwright has created Florence’s favorite breakfast and lunch spot by combining good coffee, food, and the community at Rivertown Coffee Company, which locals simply call “Rivertown”. Like us, John works with Muletown Roasted Coffee to source his roasted beans. Rivertown knows no strangers, and they welcome anyone and everyone. Their motto: Coffee for all.

Odette and Rivertown are two staple establishments in downtown Florence that are more than just restaurants; they create unique dining experiences and spaces for our community to gather, collaborate, support one another, and enjoy good food and conversation. We were proud and honored to host them in our very own kitchen. Enjoy a recap of the evening’s dishes below.

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We like to start out each dinner with craft beers (Monday Night Brewing’s I’m on a Boat and Trim Tab Brewing Co. IPA) and a seasonal cocktail, the Endless Summer – a fizzy and fruity libation with peach, juniper berries, and prosecco. Pickles, chicken skin sandwiches, and blackberry-glazed bacon were passed with cocktails.

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Blackberry BBQ Glazed Molasses Bacon with Crispy Shallots and Chives

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Left: Chicken Skin Sandwiches on Potato Bread with Arugula, Tomato, and Hot Sauce Mayo. Right: Summer Pickles

The rest of the evening carried on with everything from braised beef, Peruvian chicken smoked on the Traeger Grill, and summer vegetable salad with ham and ranch, and cabbage rolls.

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Summer Vegetable Salad with 16 Month Ham, Ranch, and Herbs

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Grandma’s Cabbage Rolls

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Left: Bluewater Creek Farm Braised Beef with Sweet and Sour Tomatoes, Two Brothers Farm Rice, and Smoked Eggplant Puree. Right: Peruvian Smoked Chicken.

The night ended on a sweet note with Crème Fraiche ice cream topped with grilled Chilton County Peaches, spiced pecans, and honey from Eastaboga, Alabama.

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Grilled Chilton County Peaches with Crème Fraiche Ice Cream, Spiced Pecans, and Eastaboga Honey

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All floral arrangements at The Factory are created by Susan Rowe— friend, stylist, floral designer, and colleague in the café. She helps make The Factory beautiful. Follow along with Susan and her arrangements here.

A big thank you goes out to Celeste, Josh, Ramon, the team at Odette, and John for all their hard work. And as always, these events wouldn’t be what they are without the help of our local and regional farms – especially, Bluewater Creek Farm, Sonlit Meadows Farm, and Cottonwood Farm. Tickets for September’s Supper Club are on sale now.

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