My initial introduction to up-and-coming Alabama chef Rob McDaniel came through my son, Zach. Years ago, Zach was traveling home from a Doo-Nanny celebration and stopped for brunch at a restaurant along Lake Martin in south Alabama. The unimposing atmosphere and spectacular meal he found at the SpringHouse restaurant had him hooked. He raved for weeks about his meal—and said that he wanted to return there someday to work and study with the executive chef, Rob. (And about a year later, he did.) Since that time, Chef Rob has become a friend to both our immediate family and to the Alabama Chanin family. In fact, we hosted a One-Day Workshop at Springhouse a few years ago.
Rob is a graduate of Auburn University, and honed his culinary skills at the New England Culinary Institute. He has worked alongside Chris Hastings at Hot and Hot Fish Club, and with the folks at Jim ‘N Nicks BBQ. As a sous chef, Rob learned to apply his culinary know-how to southern food and its methodology. In 2009, he became executive chef at SpringHouse and began to create his own southern food story. Rob has been named a James Beard award semifinalist twice, and in 2014 SpringHouse was named one of the Best 100 Restaurants in the South by Southern Living magazine.
Be it food or fashion, we share similar views on sustainability, supporting local economies, and the art of taking things slow. We also share a love for the good things happening at the Southern Foodways Alliance. Rob will be creating the menu for our next “Friends of the Café” Piggy Bank Dinner at The Factory on August 27, benefitting the SFA. The dinner is also serving as the kick-off for Billy Reid’s annual Shindig here in the Shoals.
The menu for the evening includes field pea fritters, tomato gazpacho, grilled okra and eggplant, and Chilton county peaches. Needless to say, we are excited to kick off our dinner series once again.
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