“Food is everything we are. It is an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” ― Anthony Bourdain

This Thursday kicks off The Gathering at The Factory, and next week, we welcome the community for the first annual Project Threadways Symposium. During these much-anticipated events, we share The Factory with chefs (and friends) as they prepare various dinners, lunches, and small bites. This year, we welcome Bill Smith, Angie Mosier, Lisa Donovan, and Cheetie Kumar, along with our own Factory Café team. In honor of these chefs, this week, we look back at some of the chefs who have cooked with us over the years (and share a few favorite recipes).

Scott Peacock – Classic Buttermilk Biscuits

Ashley Christensen – Pimento Cheese

Rodney Scott – Scott’s Knock Off Vinegar Sauce

Frank Stitt – Fennel with Blood Oranges, Pistachios, Endive, and Gorgonzola

Vivian Howard – Scarlett’s Chicken and Rice

John Currence – Gâteau de Sirop

Pableaux Johnson – Monday Night Red Beans and Rice

Asha Gomez – Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves

Chris Hastings – Tomato Salad with Fried Okra, Field Peas, Sweet Corn, and Bacon

Steven Satterfield – Roasted Butternut Squash and Apples

Kelly English – Braised Short Rib Po’Boy

In Alabama: The Lane Cake