We have long turned to Jack Rudy Cocktail Co. when making our custom cocktails at home and for our Friends of the Café dinner series at The Factory. Jack Rudy was founded by Brooks Reitz (husband to our designer Erin Reitz) in 2010. Since that time, Brooks has slowly grown a small food and beverage empire that continues to… Read on

“The more you praise and celebrate your life, the more there is in life to celebrate.” –  Oprah Winfrey Celebrate your life this holiday season. Here a few of our favorite pieces, ready to style for any gathering: Layer Natalie’s Pullover in Wax over The Maude Dress in White Gold Leaf for a modern layered look with… Read on

In August 2019, The Factory Café hosted celebrated chef and literal rock star Cheetie Kumar for a special evening of savory and sweet offerings highlighting her Indian and American culinary background. We were also joined by renowned wine importer Eric Solomon, who curated delightful wine pairings for each dish. Benefitting the Southern Foodways Alliance (SFA),… Read on

Toast the season with a Christmas cocktail (or two). WHITE CHRISTMAS COCKTAIL 1 ounce Jack Rudy Elderflower Tonic 4 ounces Prosecco Fresh rosemary Fill a cocktail glass with Jack Rudy Elderflower Tonic and top with Prosecco – garnish with a sprig of rosemary.

As summer comes to an official close, it seems to be getting hotter and hotter in Alabama. (Some things must get worse before they get better.) Luckily for us, The Factory Café has concocted the perfect late summer cocktail to keep us cool through the last of these sweltering days. This cocktail was served at… Read on

In June, The Factory Café hosted James Beard Award-winning chef Rebecca Wilcomb for an evening of savory and sweet dishes with an Italian-Cajun spin, complete with a specialty cocktail and wine pairings. The dinner began with a Summer Solstice cocktail (find the recipe at the end of this post) made with peach and Prosecco, and… Read on

Visiting chefs contribute cocktail recipes for our Friends of the Café Dinner series—now in its fourth year—with chef Steven Satterfield. For The Factory Café’s new Supper Club series (learn more here), our in-house team creates their own unique cocktails. We’re sharing the recipes from our 2017 Harvest Dinner below. Impress friends at your next gathering, or… Read on

Cathead Distillery has been on our radar for many years. They sponsored one our very first Friends of the Café dinners with Vivian Howard in 2014, and we made a hand-sewn banner for them to use at special events. This spring, we’re partnering with them and Jack Rudy Cocktail Co. for a special Cocktail Workshop… Read on

“There are only ten minutes in the life of a pear when it is perfect to eat.” – Ralph Waldo Emerson You can’t beat the taste of a perfectly ripe pear. When I’m at the market, I hear Emerson in my head reminding me of the short window I have to enjoy them. However, you… Read on

For almost 20 years, the Southern Foodways Alliance has studied and shared the narratives of Southern food, its history, and those who make it. They share those stories not only to educate, but to honor and celebrate those who prepare and serve the food. Now, with The Southern Foodways Alliance Guide to Cocktails, they take… Read on

If you ever find yourself with a surplus of strawberries after picking, puree the extra and make a delicious summer cocktail. Any excess puree can also be stored in the freezer for future use; however, strawberry cocktails are popular at my house and there is rarely much leftover puree. Experiment with any ripe fruit as… Read on

We’ve been experimenting with seasonal fruits to make holiday cocktails for The Factory Café.  The Holiday Sunrise is made with shrub (drinking vinegars) from our friends at MOTHER shrub. You can also find a selection of MOTHER shrub flavors available from The Factory if you choose to make this simple cocktail at home. HOLIDAY SUNRISE… Read on

For this month’s cocktail selection, contributor Jesse Goldstein focuses on something that most Southerners hold dear: a glass of tea. Here he provides us with both hot and cold options that are delicious and simple to prepare—for one or for a whole group. From Jesse: When most think of tea and cocktails, the first thing… Read on

The last day of summer is officially September 22nd, but Maggie started back to school weeks ago. As the long days wind down, we must begrudgingly say farewell to peach season. This year, I found myself with an abundance of peaches throughout the summer. Whenever I swiped the last one from the counter to eat… Read on

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… Read on

Ever since I read about classic Southern drinks in the latest issue of Garden & Gun, I’ve been craving a crisp, refreshing cocktail. We’ve shared some grenadine-inspired libations before and, in keeping with that theme (and continuing our love affair with Jack Rudy’s Small Batch Grenadine), we created a blood orange-infused pomegranate cocktail. Boasting a… Read on

In anticipation of tomorrow evening’s opening exhibit of our BBQ’ed Dresses Collection at Warehouse Row in Chattanooga, Tennessee, we mixed up a celebratory cocktail. Our friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us a few more bottles of his Small Batch Tonic for the event, and the Chattanooga Whiskey Co. is providing… Read on

A couple months ago, we launched a line of cocktail napkins made with our 100% organic cotton jersey and printed with the Alabama Chanin logo. We also shared a new favorite cocktail: our version of a Maiden’s Blush. Friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us some of his small batch grenadine,… Read on

We’re not quite in the cocktail business (yet), though we seem to be sneaking behind the bar more and more lately. Our collaboration with Jack Rudy Cocktail Co. brought about the Jack Rudy Bar Towel, which we featured early last month along with the Jack Rudy Small Batch Tonic, both available for purchase on our… Read on

For me, the warmer, sunny days of spring mean patio lounging and a cold, crisp beverage. It’s during this season that beer spikes in popularity in my house, becoming my libation of choice. But cracking a cold one doesn’t necessarily mean simply turning up the bottle or emptying its contents into a cold mug. On… Read on

If there’s one thing that rivals my love for creating a delicious, soulful meal, it’s mixing a good cocktail. I’ve enjoyed the classic cocktail revival that’s swept through restaurants and bars, as well as the focus on fresh, seasonal cocktail ingredients. But, as much as I like to travel and seek out mad-scientist mixologists and… Read on

Each moment is just what it is. It might be the only moment of our life; it might be the only strawberry we’ll ever eat. – Pema Chödrön  June brings the Summer Solstice on June 20th, and its full moon, the Strawberry Moon on June 24th—honoring the berry synonymous with summer.  That summertime staple, the strawberry,… Read on

“It is no secret that I feel a commitment to my community; it is equally evident the role that growing up in Florence, Alabama, had on my development as a designer. Textiles – the growing, picking, spinning, knitting, cutting, and sewing – were a part of the vernacular of small southern towns from the late… Read on

Founded in 2019 as a 501(c)(3), Project Threadways records, studies, and explores the history of textiles. Through their work, they seek to understand the impact that textiles and their creation—from raw material to finished good—had on our local community, the region of the American south, the nation, and finally at the global level—connecting the people, places, and materials throughout… Read on

Since March of 2020, all of us have learned to gather and share life virtually. This opportunity to connect across the globe has been one of the few benefits of this challenging year. In October, and in response to these new systems, we adapted our workshop model and began teaching virtual sewing workshops from The… Read on

From top left: Hable Suns Apron, Camellia Etched Dinner Plate from Alabama Chanin x Heath Ceramics, Cornbread Sticks from Alabama Studio Style, Cocktail Napkins in Natural, Stenciled Pumpkin Pie, David Mellor Pride 5-Piece Stainless Set, Sparkling Manhattan  “Forever on Thanksgiving the heart will find the pathway home.” – Wilbur D. Nesbit  We hope everyone is able… Read on

“But there is another South, the one that we know: a South that is full of people who do things that honor genuinely honorable traditions. Drinking. Cooking. Reading. Writing. Singing. Playing. Making things. It’s also full of people who face our region’s contradictions and are determined to throw our dishonorable traditions out the window.” ―… Read on

“She was the first to ever love me.”  We have the deepest appreciation for the women and mothers who birthed us, nurture us, and continue to care for and love us. We look up to them every day, and today, we share stories and works of art that celebrate them:   Never a Pal Like Mother:… Read on

As we write this post our national food and beverage industry is in free-fall. Restaurants and bars, shuttered in order to prevent the spread of COVID-19, have laid off an unknown number of staff and servers across the country. We feel deeply what our friend Brooks Reitz wrote yesterday, “Uncharted waters. We have been gut punched,… Read on

Project Threadways, as a concept and idea, has been in the works for several years—taking shape in Natalie’s mind for even more. Last spring, the planning, learning, researching, and visioning came to life at the inaugural Project Threadways symposium, held at The Factory in April. Following the symposium, Project Threadways was officially established as a… Read on

“And that, of course, is the message of Christmas. We are never alone. Not when the night is darkest, the wind coldest, the world seemingly most indifferent…” ― Taylor Caldwell With Christmas just two days away, today we wish you and yours a very happy holiday and share a few of our favorite holiday memories… Read on

“Be present in all things and thankful for all things.” ― Maya Angelou Next Thursday is Thanksgiving for us and our readers in the U.S.A., and we are already looking forward to a day spent with family and friends. In anticipation of the delicious food that accompanies this yearly gathering, this week we share Thanksgiving-table-worthy… Read on

For the final dinner of our 2019 Friends of the Café series, we hosted James Beard Award-winning chef Tandy Wilson for a special evening that combined savory with sweet and included personal touches to each dish. Benefitting Project Threadways, the evening featured a brief discussion of Project Threadways by Carolyn Barske, director of the Muscle… Read on

“That’s the secret of entertaining. You make your guests feel welcome and at home. If you do that honestly, the rest takes care of itself.” ― Barbara Hall Holidays are just around the corner and now is the perfect time to prepare for the family and friends sure to gather around your table in the… Read on

“The heart of hospitality is about creating space for someone to feel seen and heard and loved. It’s about declaring your table a safe zone, a place of warmth and nourishment.”  ― Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table Summer is a great time for entertaining. Longer days and warm… Read on

“Life seems to go on without effort when I am filled with music.” ― Mary Ann Evans (under the pen name George Eliot), The Mill on the Floss For us, a relaxed summer evening spent at home, listening to music, in comfy clothes, with a favorite cocktail, sounds just about perfect. For some stay-home inspiration… Read on

“Rest is not idleness, and to lie sometimes on the grass under trees on a summer’s day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.” ― John Lubbock, The Use of Life Summer is in full swing here in Alabama… Read on

As part of the Project Threadways Symposium in April, we hosted chef Bill Smith of the renowned Chapel Hill, North Carolina, restaurant Crook’s Corner. Bill has been a chef for 30+ years and provided our guests with a true Southern experience that included one of his well-known signature dishes, Atlantic Beach Pie. It was a… Read on

Welcome to 1972. The Rolling Stones just landed at Muscle Shoals Regional Airport to record three of their classic songs: “Wild Horses,” “You Got To Move On,” and “Brown Sugar.” Aretha Franklin recorded what was considered the first big hit of her career, “I Never Loved a Man (The Way I Love You).” Across the… Read on

“Hope smiles from the threshold of the year to come, whispering, ‘It will be happier.’” ― Alfred Lord Tennyson The eve of 2019 has inspired us to explore food traditions from around the world that are said to bring prosperity and luck to all those who partake on New Year’s Day. Soba noodles bid goodbye… Read on

In 2018, the store and café celebrated five years serving our community and the public and is anticipating brand new programming for 2019. Having shared a review of the past year for The School of Making and Bldg. 14, today we look back at The Factory Store + Café. The Factory Store rotated its offerings… Read on

2019 is ushering in exciting new changes for The Factory Café. Our beloved Friends of the Café Dinner Series will continue, as well as an array of new programming. 2018 wrapped up with some great events. Chef Kyle Ogden of the Shoals’ Turtle Point Country Club was featured at our September Supper Club and executed… Read on

“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others.” ― Bob Hope The signs of a Christmas season in full swing are all around us: homes and Christmas trees are decorated with colorful lights, dinner menus are underway, presents are wrapped, suitcases are packed, and guest rooms are ready for family… Read on

“One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food.” ― Edna Lewis For the past 20 years the Southern Foodways Alliance, or SFA, has “explor[ed] the diverse food cultures of the changing American South.” Their Fall Symposium, held this weekend in Oxford,… Read on

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… Read on

“Cooking well doesn’t mean cooking fancy.” — Julia Child The bountiful harvests of summer make simple, fresh dishes, made from in-season vegetables and fruits, possible. Pair these with staple meats and seafood and summertime is sure to be delicious. In honor of this warm weather fare, this week is all about summer-eats. Blackberry Farm’s Green… Read on

In 2017, The Factory Café introduced The Factory Café Supper Club, a new type of dinner series prepared in full by Chef Ray, our café team, and members of our local culinary community. The dinners feature multiple courses with wine and beer pairings, specialty cocktails, and a low-key, unique atmosphere. This year the café team… Read on

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James The (unofficial) start of summer is here, especially in Alabama where we have already seen days that top 90 degrees. To help you get a head start on your summer plans, this week we… Read on

We couldn’t have asked for a livelier kick-off to our 2018 Friends of the Café Dinner Series. James Beard award-winning chef Steven Satterfield joined us in house and created a flawless meal. Steven started the night out with rye biscuits topped with sweet butter and country ham, radishes with whipped feta and a pesto drizzle,… Read on

“We have forgotten how to be good guests, how to walk lightly on the earth as its other creatures do.” – Barbara Shelley Earth Day, which has been celebrated in the United States on April 22nd for the past 48 years, serves as a reminder to us to treat all aspects of the Earth—water, land,… Read on

The Factory Café’s 2017 Fall Harvest Supper was one for the books. For last October’s dinner, chef Ray showed off his skills in the kitchen (and on the grill). Our café team also presented another beautiful Valentine’s supper last week and, after a great response from our community, is excited to announce a new dinner… Read on

Each year Alabama Chanin hosts a community picnic—a time for employees, artisans, collaborators, supporters, and members of the community to gather and celebrate. It gives us the opportunity to say hello to each of you, spend time together, and give thanks for the beautiful work and support we receive throughout the year. What started at… Read on

The Factory Café continues to grow, change, and evolve—just like the menu that it serves each day. The café has seen three incredible chefs come through the kitchen since its opening in 2013, and today we want to introduce you to our head chef, Ray Nichols, and welcome him to the team. Ray—who was born… Read on

In our grand finale for the 2017 Friends of the Café Dinner Series, Asha Gomez and her team hosted a lively and lovely evening, sourcing from our local farmers in combination with her own collection of spices. In My Two Souths, Asha states, “I call my style of cuisine ‘two Souths cooking.’ Its flavors and… Read on

The Factory Café team is anxiously awaiting the arrival of Asha Gomez for her sold-out Friends of the Café dinner tomorrow night. It’s our last in the 2017 Friends of the Café Southern Foodways Alliance benefit series—but café chef Ray Nichols will be cooking a Fall Supper on October 19th. The Factory Café served Golden… Read on

The Factory Café routinely attempts to maintain a fresh and unique selection of food and beverages, utilizing as many local and regional purveyors as possible. One of our most recent additions is Oyster Shed Rosé, developed by friend and collaborator Brooks Reitz, founder of Jack Rudy Cocktail Company, and Harry Root, president of Grassroots Wine…. Read on

Our most recent Friends of the Café Dinner, helmed by Ashley Christensen and her team, was another memorable milestone in our ongoing friendship and professional relationship. We have always proclaimed Ashley to be a badass, and she proved herself worthy of the description, once again. She has dedicated such an enormous amount of time, energy,… Read on

Our friends at Blackberry Farm have introduced exciting additions to The Blackberry Farm Brewery lineup. This month, they’ve released three new beers, inspired by outdoor adventures and in partnership with Brew Hub of Lakeland, Florida. We are familiar with Blackberry Farm’s classic bottling style from their seasonal Saison, but this is the first time they… Read on

We love you all. We love the Fourth of July. We love our staff. We love for our staff to spend time with their families. In celebration of Independence Day this year, The Factory, the Alabama Chanin offices, and our production studios will be closed today, July 4, 2017. Some of our staff will celebrate by… Read on

We are constantly surprised and honored by the talented and generous chefs that agree to be a part of our Friends of the Café dinner series. A look back through our Journal shows just how many brilliant individuals have traveled to our corner of Alabama and offered their time, energy, and creativity for a good… Read on

Traditional mojitos consist of five ingredients: white rum, sugar, lime juice, soda water, and mint. While this cocktail is a popular summer drink, we’ve adapted it to suit our mid-February temperatures (though the weather in Alabama has been all over the place—68 degrees one day, 30 the next). SPARKLING GRAPEFRUIT MOJITO 4 mint leaves 1… Read on

2016 brought a lot of change and growth at The Factory. Our team worked hard to provide our community with fresh, creative lunch specials, seasonal cocktails, special events, and an expanded catering program—making this our best year yet. Thank you to all of you, near and far, for visiting us at The Factory. We feel… Read on

Our café team continues to create festive cocktails to add to the menu archives for The Factory Café. This cocktail speaks to two different demographics: whiskey drinkers and wine lovers. Follow the recipe below and make your own at home. In this Prosecco cocktail, we channeled the taste of a Manhattan to create a brunch-appropriate drink… Read on

There is a lot you can say about Scott Peacock: James Beard Award-winning chef, engaging storyteller, companion to Edna Lewis, budding farmer, writer/filmmaker, experimenter with indigo—yes, you got that right, indigo. Several weekends ago, my daughter Maggie and I took a road trip to meet Scott at his home in Marion, Alabama. We were joined… Read on

As we have reported more than once, the annual Southern Foodways Alliance symposium is a pretty magical occurrence where like-minded individuals come to discuss, debate, celebrate, and (most importantly) eat the very best of what the South has to offer. It was at one of these events where we first really got to know chef… Read on

We’ve been playing and experimenting with cocktails for Saturday Brunch at The Factory. This week we’re highlighting one of my favorites, The Ginger, made with Tippleman’s Ginger Honey Syrup. Enjoy our recipe. Mix together: 5 ounces of your favorite Prosecco or Champagne 1 teaspoon Tippleman’s Ginger Honey Syrup 1 slice blood orange Serve in our… Read on

New Years’ Eve is a big (if quiet) night for me. It’s been a long time since I was that girl that danced until sunrise. These days I’m much more into getting up at sunrise, writing, scheming, drinking coffee, and, on some days, simply cleaning house. That being said, I’ve very often had big changes… Read on

December has arrived, and with it come holiday parties, family get-togethers, and plenty of reasons to cook and bake. The Factory’s calendar is a little less packed this month, simply because we all have so much to do at home and with our families. But—great news! December is National Egg Nog Month. No matter what… Read on

I looked down at my calendar recently and was stunned to realize: this year is almost over. It seems like it was just yesterday that I was thinking summer vacations and tomato sandwiches. Now, I have to shift gears and get into holiday mode—quickly. It seems the older I get, the more I seem to… Read on

October is here and—finally—we are beginning to get a reprieve from the heat of summer. By now, my house has gotten back into the school, work, homework, bedtime routine. (I think every year Maggie manages to negotiate a later bedtime, while mine gets earlier and earlier.) October is one of my favorite months, because it… Read on

Bon Appétit’s October issue hit the stands this past week and featured a big Alabama party—complete with a campfire, Lodge Castiron, and whiskey. Read the full story of our ‘Alabama Getaway’ and find the recipes online here. A HUGE thank you is in order to all the chefs, makers, artists, and friends who drove (and… Read on

When the company that became Alabama Chanin began years ago, we didn’t have (or didn’t know how to find) many kindred spirits—those who were enthusiastic about celebrating uniquely Southern craft traditions. Years later, we look around and see so many individuals and organizations who have taken up the banner for Southern craft, culture, foodways, and… Read on

A year ago last week, I wrote about Anne Stiles Quatrano and her cookbook, Summerland on our Journal. I mentioned how we were waiting for the perfect time to host her for our Friends of the Café Dinner Series. We are excited to (finally) announce that Anne will be joining us in October at The Factory,… Read on

The months of June and July were wonderful and hectic in lots of beautiful and fun ways. There was plenty of travel, including our trip to Blackberry Farm and the cross-country train trip that Maggie and I took to San Francisco. With August comes a welcome bit of calm, just before our house gets back… Read on

Two years ago, Cathy Bailey and her son Jasper came to visit Maggie and me in The Shoals via train. It was Jasper’s spring break and they boarded the California Zephyr to Birmingham by way of Washington D.C., and traversed the entire country to spend time in North Alabama. Needless to say, Jasper and Maggie… Read on

Summer is now officially in full swing. As adults, we rarely get to indulge in a full-scale month of vacation—as our children often do. But, in July I like to take a few extra days to enjoy summer with my family and friends. Maggie absolutely loves July (and July 4th festivities are some of her… Read on

With Father’s Day quickly approaching, this month’s cocktail post from our Nashville-based cocktail expert Jesse Goldstein discusses the importance of an often-overlooked component of boozy drinks—water. Want to know when to shake and when to stir (or the perfect cocktail for celebrating the fathers in your life)? Read on. From Jesse: It was in 1806 that The Balance and… Read on

In this month’s cocktail post, contributor Jesse Goldstein goes deep into the margarita well (or pitcher, as it were). Everyone loves a good margarita on Cinco de Mayo—but here are a few options that will carry you through the rest of the summer in high style. From Jesse: I catch myself feeling sorry for inanimate… Read on

Sometimes when you meet a kindred spirit, you feel that connection immediately. It’s safe to say that I felt that bond when I first met Angie Mosier a dozen (or so) years ago. She laughs in a way that draws you in immediately—you just have to know what she’s laughing at. She also throws a… Read on

Brunch has become such a widely adopted part of the American culinary experience and like so many food traditions, its existence cannot be nailed down to one exact moment. There was no year B.B. (before brunch) and no A.B. (after brunch) but food historians and brunch experts believe that the meal originated in Great Britain’s… Read on

Last year, we launched our Friends of the Café Dinner and Factory Chef Series, which was quickly established as part of our Makeshift initiative. As with most things here at Alabama Chanin, the idea evolved over time from an interesting idea into something bigger. In 2015, we are continuing to host Friends of the Café… Read on

In 2011, and just before my 50th birthday, I publicly—on this Journal—declared a detox. I don’t really like to write much about my private life, as Alabama Chanin has grown into something so much bigger than me. And, truth-be-told, I am a rather shy and private person. However, I forged ahead and wrote in the… Read on

In December of 2011, we started playing with bitters. Today, we explore how craft meets cocktail with Jesse Goldstein. Read on to learn how to make variations of your own of cocktail bitters and how to use this relatively simple ingredient to add complex layers to your own drinks: It was in 1806 when the… Read on

Vino or Moonshine? Both, please. Memphis chefs, Andrew Ticer and Michael Hudman’s new cookbook, Collards and Carbonara: Southern Cooking, Italian Roots published by Olive Press, showcases their distinctly Southern-Italian dishes—or is that distinctly Italian-Southern dishes? Either way, it’s fusion cuisine with an accent. The two chefs and best friends opened the upscale Andrew Michael Italian Kitchen in Memphis… Read on

In anticipation of upcoming holiday celebrations, we asked Jesse Goldstein, our cocktail contributor, to come up with a couple of new twists on classic sparkling cocktails. Celebrate responsibly and come back for more great cocktail recipes in the new year. I’ve often said that it’s a shame sparkling wine seems to be reserved for special… Read on

In 1982, Ari Weinzweig and his business partner Paul Saginaw opened Zingerman’s Delicatessen in Ann Arbor, Michigan. Today, that institution has evolved into a collection of food specialty businesses (known as the Zingerman’s Community of Businesses, or ZCoB) that includes a bakery, mail order operation, a coffee company, candy manufacturer, a barbeque restaurant, creamery, and… Read on

Based in Charleston, South Carolina, The Local Palate is a food culture publication that celebrates the region’s best culinary figures, recipes, and processes. The magazine has recently launched their digital presence, resulting in a beautiful, easy-to-navigate, and delicious website. From The Local Palate website: Food in the south is intrinsically connected to life in the… Read on

We have reached that time of the year when, even in Alabama, we have to accept that winter has arrived. While there are many things to celebrate during colder months, the early frosts are the hardest to embrace. So, we were excited when guest contributor Jesse Goldstein offered up a bit of a tropical concoction… Read on

Our Alabama Chanin Candles, with a seasonal Grapefruit + Watercress scent, are the newest addition to Cook + Dine. Hand-poured in Mississippi, the soy candles feature our floral Magdalena pattern and a graphic Diamond design, inspired by vintage glassware that I’ve collected over the years. Once you burn your candle, clean the 6 oz. votive… Read on

This month, we offer our second installment on creative cocktails from Jesse Goldstein on the often overlooked of beauty lavender as a flavor. Hopefully you will be inspired to experiment with your own infusions to create spirits with complex, but delicious, flavors. While the idea of infusing herbs and botanicals into spirits may seem to… Read on

The t-shirts for Jim ‘N Nick’s Bar-B-Q read, “You can smell our butts for miles”. This was certainly the case on Friday, October 10, as their giant meat smoker nestled up to Alabama Chanin’s front entry and sent out the signal for our final “Friends of the Cafe” dinner of 2014, featuring chef Drew Robinson… Read on

Today we welcome Jesse Goldstein, one of Nashville, Tennessee’s resident cocktail experts, as a regular contributor to our Journal. Jesse will be sharing stories of Southern culture and the spirits that surround it. Look for a cocktail recipe each month—including traditional mixed drinks and their modern interpretations. One of my favorite things as a kid… Read on

Alabama Chanin will host our final “Friends of the Café” Dinner of the 2014 season next Friday evening. The creative team from Jim ‘N Nick’s Community Bar-B-Q, including Nicholas Pikakis and Drew Robinson, will be on hand to direct the menu. I find it amazing that Jim ‘N Nick’s currently operates over 30 restaurants across… Read on

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… Read on

James Beard award-winning chef and restaurateur Anne Quatrano is enthusiastic about food and community—passions I admire and write about often here on our Journal. Around her home-base of Atlanta, Georgia, she is referred to “Queen Anne” and is the city’s “undisputed Grande dame” of the farm-to-table movement according to The Local Palate. It makes sense;… Read on

Alabama Chanin’s Friends of the Café Piggy Bank Dinner for Southern Foodways Alliance, featuring Ashley Christensen, was a singing success last Thursday. Not only did the ingredients sing on the plate, but our diners have adopted the habit of singing to our featured chefs. This time, Ashley Christensen was serenaded with a round of Happy… Read on

We continuously strive for a healthy work/play balance here at Alabama Chanin. And so we found ourselves charmed by The Charleston Academy of Domestic Pursuits, by Suzanne Pollak and Lee Manigault, which manages to combine elements of work, domestic pursuits, and modern living. Pollak and Manigault created the Charleston Academy of Domestic Pursuits (located in… Read on

Last Friday night, we hosted our second “Friends of the Café” dinner, which also served as our first Piggy Bank Dinner fundraiser for the Southern Foodways Alliance (SFA). Chef Vivian Howard of Chef & the Farmer restaurant and the Peabody-award winning television series A Chef’s Life traveled to The Factory from North Carolina for an evening of delicious food, cocktails, much… Read on

Last week, we hosted our inaugural “Friends of the Café” Dinner, featuring chef Chris Hastings of Hot and Hot Fish Club. Chris and his team came to The Factory for an evening of superb food, lively conversation, and support for the Alabama Gulf Seafood organization.

Allison Kave, a truly creative baker and expert on all things pie related, credits her mother with her passion for food. Her mom, Rhonda Kave, is owner of Roni-Sue’s Chocolate in New York’s Essex Street Market. Growing up, Rhonda had a rather unexciting childhood filled with canned and boiled vegetables and she wanted more nutrition… Read on

Beginning today, Alabama Chanin is launching a Chef Series for The Factory Café. Each month, we will feature seasonal dishes on our menu from chefs (or restaurants) that share our values of celebrating place, artisanal craftsmanship of all kinds, and, simply said, good food. Our focus through these collaborations will be on regional chefs and… Read on

These days it’s rare that I get the chance to sit down and read. Between second grade homework and taking out the compost (which seems an endless—and perpetually thankless—chore), my days don’t involve moments to sit, read, and ponder. In fact, “pondering” seems to have become a lost art in our busy, busy, busy (badge… Read on

Looking back at what we have accomplished this year at Alabama Chanin, I feel nothing short of overwhelmed. With the help of many friends, Alabama Chanin has grown in ways I only imagined. Our company is the best it has ever been, and will only get better. Over the summer, and on the heels of… Read on

The Factory @ Alabama Chanin Join us for the grand opening of The Factory Live Music + Cocktails + Shopping Monday, November 18th, 2013 5pm – 9pm Alabama Chanin store + 2013 Holiday Market November 19th – December 23rd Monday – Friday 8am – 4pm Café Open Weekdays 8am – 4pm For more information, visit: www.alabamachanin.com… Read on

I’ve known Heather Ross for almost five years now. We first met in New York, at a show celebrating our collection based on the work of famed Alabama photographer Charles Moore.  Heather arrived with my editor, Melanie, and I was bowled over by her beauty AND her spirit. When Alabama Studio Style launched back in… Read on

It has been over three years since the Deepwater Horizon oil spill devastated the Gulf Coast and, in turn, the livelihoods of many. The Alabama seafood industry was practically devastated, but is rebounding with determination and the support of restaurateurs and loyal customers. Alabama has 50+ miles of coastline bordering the Gulf of Mexico. Add… Read on

Kevin Gillespie grew up in Locust Grove, Georgia, outside Atlanta, with nine cousins within five years of age living five hundred feet from each other. While his parents worked, his paternal grandmother watched the kids, cooking three meals a day so the family could always sit and eat together. At age ten, Kevin became interested… Read on

Next week, as part of the Crafted by Southern Hands event and workshop, our Barbeque-inspired Collection will be on display at Warehouse Row, a historic, old stone fort turned community retail center in downtown Chattanooga, Tennessee. The couture dresses were originally a part of the 15th Annual Southern Foodways Alliance Symposium’s Punch, Pictures, and ‘Cue… Read on

Charleston, South Carolina has its own style of “Southern-ness” that almost can’t be defined. And although it has been years (almost two decades) since I have been there, I definitely recognize Charleston when I see, hear, or smell it. Charlestonians sound like no other group of Southerners: “Chawlstun,” they say with their long middle vowels… Read on

Yeast Rolls can be such a source of Southern pride that even the best cooks shy away from these elusive delicacies.  My grandmother made the best yeast rolls in the county, maybe this entire country. Although, I suspect that half of Lauderdale County would say that their grandmother made the best. (Perhaps you feel the… Read on

This post published last Wednesday in the midst of technical difficulties that lasted more than a week. We are deeply proud of this collaboration, adore all things Jack Rudy, and want to be sure that everyone gets a chance to meet Brooks up-close (or at least closer). Here we re-publish  the story, giving the Pink… Read on

This year saw our Journal take a more structured tone and we devoted particular days to particular topics. Wednesday’s became Recipe Wednesday and we worked to get ourselves organized and cook. EVERY WEEK.  It was quite a feat of organization since we also run the production office, online store, design, pay bills, and as I… Read on

Everything from roasted potatoes to strawberries and Prosecco  (sometimes in the same meal) have been flavored by my rosemary plants; I have been known to make flower arrangements (and wreaths) from the fragrant leaves and drink rosemary infused tea at the same time.  And while I use rosemary year-round, this evergreen bush is readily available… Read on

I have been somewhat of an herbalist since I was a small child.  Plant names and properties have always come as second nature.  While I struggle with the names and faces of people (sometimes people I have just met can go undistinguished an hour later), I have a recall for plants that sometimes baffles. It… Read on

Our BBQed dresses have been carefully hung along side the stunning photographs of Landon Nordeman and the smell of barbeque fills the room. We are en route to a weekend of storytelling and out-of-this-world food (and spirits).   Join us tonight in Oxford, Mississippi, for Punch, Pictures, and ‘Cue Couture, as part of the Southern Foodways Alliance’s 15th Annual Symposium, Barbecue:… Read on

BBQ, Barbeque, Bar-B-Que, Bar-B-Q.  However you spell it, we are awash in this delicious madness here in North Alabama.  Mention barbecue and you will have an instant conversation starter: “Mustard based sauce!” “Are you kidding me? No way! Ketchup!” “What!  Please don’t tell me you are putting mayonnaise on that meat?” These are the ingredients that… Read on

Thank you to the Wall Street Journal for including me for their “In My Kitchen” series. “Crafty Cook Natalie Chanin”  by Charlotte Druckman (who was a pleasure to work with). Here you have the full interview (with a small disclaimer) and the recipes for the full menu we cooked that day: “I GOT MY NICKNAME… Read on

A few weeks back I hosted a small outdoor Wednesday night dinner to welcome friends Nathalie Jordi and Brett Anderson to Florence (and to celebrate my new deck).

Every summer in our part of the world is hot, so hot that you barely want to move. And this summer seems particularly, endlessly hot. By the end of August, we will all be looking forward to the coolness that comes with fall. Until then, Maggie and I are cooling off with afternoon dips in… Read on

In March, Kristy shared a few of her favorite simple syrup recipes, which are a flavorful way to smooth your favorite cocktails. Though gin is not my spirit of choice, the ginger and mint made this by far my favorite drink of the summer. As posted this morning, I have a particular love for ginger… Read on

I’ve been trying my hand at making the perfect Old-Fashioned Cocktail for our Visiting Artist Series tomorrow evening, and my friend Angie Mosier suggested that I try The Julian, Julian Van Winkle’s version of the Old Fashioned. Created by Sean Brock formerly of HUSK in Charleston, South Carolina, the drink highlights the – now famous… Read on

As a child, I ate molasses these ways: drizzled over my biscuits at my grandmother’s table, in Shoofly Pie, barbeque sauce, and baked in fresh gingerbread. As an adult, I’m beginning to notice plenty of restaurants adding this sugar cane syrup to their dishes in glazes and sauces, salad dressings, and many delicious cocktails. I… Read on

A month ago I was totally intimidated and scared of bitters, what they were, and how to use them. A recent encounter changed that. It all began with a cocktail drink at Patois in New Orleans.  The beautiful drink menu started off with a lovely champagne cocktail that was something like this: Champagne, Cointreau, Orange… Read on

I have been taste testing tonight for our Holiday Market and cocktail party this Thursday evening. Come by The Factory to visit with great artists and musicians and, of course, to try my Alabama Royale: Fill glass with Belstar Prosecco Add two wedges of organic lemon Drizzle with a teaspoon of Elderberry Syrup Sip +… Read on

There has been such a buzz around the studio these last weeks as we prepare for the holidays. So much buzz, in fact, that I have not really had time to sit down with our new book,  Alabama Studio Sewing + Design. Last night, I remedied that with a quiet house, a  cocktail, and my… Read on

Made (and Grown) in the USA: Jack Rudy Cocktail Co. Small Batch Tonic Tito’s Handmade Vodka Lemon Verbena – from my garden (and thanks to  Angie Mosier) My friend John T. Edge – the man who understands everything culinary and loves “liquor and its accompaniments” – wrote yesterday of Jack Rudy Cocktail Co. Small Batch… Read on

I thought a lot about what I would drink once my cleanse was over, and I could have alcohol in my life again. I’m a lover of white wine, but just before my cleanse started I was introduced to the world of vermouth cocktails by a talented barkeep at Blackberry Farm. In July, he served… Read on

Outline and (most) first drafts for book number three submitted and approved – check. (Thank you Melanie – celebrate tonight!) Plan workshops for 2011 – check. (Spots are filling up fast – reserve one today and join us.) Holiday gifts made and wrapped – check. Sign out early, pick Maggie up from school, make gumbo,… Read on

I have been remiss in posting this last week. In all honesty, this heat has made me a little slow. The interview with Roman (see post below) is coming; please be patient with me. To this extreme heat, add the fact that my (baby) Maggie starts school tomorrow. It seems hard to believe that time… Read on

The other day, I received a voice message from my sweet friend, Lisa. “Blair, I was just at the farmer’s market and saw Lady Peas, and I always think of you when I see Lady Peas, so I left you a bag on your front porch bench.” When I thanked Lisa, I forgot to ask… Read on