Tag Archives: Friends of the Cafe



In August, The Factory Café hosted James Beard Award-winning chef and fellow Southern Foodways Alliance lover, John Currence, for a special evening that combined savory with sweet and included personal touches to each dish. We were also joined by renowned wine importer Eric Solomon, who created original and clever wine pairings.


The meal featured a wide range of dishes—everything from a vegetable course to a hearty steak dish. Passed starters included chicken liver pate on grilled bread with pickled egg mimosa and kheema pao, a spiced lamb dish served on a sweet roll; the portions of the roll were so generous that some guests found themselves sharing the bread dish. The starters were served with a young Spanish rosé, certified organic from an organic vineyard.



The first course, a sweet corn soup with marinated blue crab was a nod to Currence’s mother and her proficiency in the kitchen—particularly with seafood. It was paired with a rioja blanca made from organic and biodynamically farmed fruit, and it had both a warmth and vibrant acidity.


Next came a celebration of grilled summer vegetables, served with a side of Middle Eastern spiced homemade yogurt. This dish was particularly special to Chef Currence, as it was made using a vinegar made from his late mother’s champagne. The diners were emotional, as this is not something he uses for just any dish or any crowd. Solomon explained that the rioja blanco served with the vegetables was a limited-production wine, so this dish was especially meaningful for our guests.

Bone-in beef ribeye accompanied by a flavorful chimichurri it was accompanied by a velles priorat, a wine with powerful flavor—perfectly paired with steak.


The fourth and final course was a Mississippi mud pie, a hearty finish to the third course accompanied by prosecco with Jack Rudy Elderflower tonic.

Thank you to John, Eric, our team at The Factory, helpers from the community, John T. Edge, the SFA, and all our guests who came together to create a beautiful evening.


For those who were not able to attend the dinner (or for the lucky guests who were), we are offering a giveaway of John’s book, Pickles, Pigs, and Whiskey, signed by the chef. To enter, follow @alabamachaninfactorycafe, like the post on @alabamachaninfactorycafe, and tag three friends on the comment.

The giveaway ends at 11:59pmCST on October 5th and is open to US residents 18+ older. One lucky winner will be announced the following day and will receive a signed copy of Pickles, Pigs, and Whiskey to add to their culinary library.



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 the passed starters included everything from shrimp, to crab melts.


Beef with Anchovy and Olive


Shrimp Spiedini


Toasted Crab Melts


Chickpea Fritters with Caponata

The first course, a chicken tortellini in a rich broth, was served for the first time outside of a family setting and dedicated to Rebecca’s grandmother, Giannina. The pasta was paired with a young Pinot Noir Rosé, light and summery.


Giannina’s Tortellini

The second course highlighted pork belly from our friends at Bluewater Creek Farm, and Open Blue Cobia and was served with an Italian rice salad, Lunchbox peppers, and charred okra.  A Petit Selve with cherry notes complemented this course


Bluewater Creek Farm Pork Belly


Hand pies filled with summer fruit like blueberries, figs, and peaches were served warm with whipped cream, and accompanied by a crisp, sparkling Rosé from Argentina and cold brew coffee.


Below, our events coordinator shares the recipe for the featured cocktail of the night:



2 ripe peaches (Chilton Co. Peaches are our favorite)
1 bottle Prosecco
1 teaspoon sugar
6 fresh mint leaves

Place the peaches and sugar in a food processor and blend until smooth. Press the mixture through a sieve and discard the peach solids. Give the mint leaves a smack on your hand and rub the edge of a flute with them. Add about 2 tablespoons of the peach puree into each flute and fill with chilled prosecco.

P.S.: The Factory Café hosts their own dinner series and tickets for September’s Supper Club went live on Monday. These tickets sell out fast, so reserve yours here soon. Stay up to date on all the café’s events by following along on Facebook and Instagram.



Steven Satterfield is co-owner and chef of Miller Union, a restaurant located in Atlanta’s west side that focuses on seasonal ingredients. His relationships with local farmers and producers are the driving forces behind his menus. Chef Satterfield is an active member of Chef’s Collaborative, Southern Foodways Alliance, and Georgia Organics. In 2015, Satterfield released his first cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons, and in 2017 was named Best Chef: Southeast by the James Beard Foundation. In anticipation of our upcoming Friends of the Café dinner featuring chef Satterfield—an event held in conjunction with our annual community picnic and gathering—we asked Steven a few questions.

AC: You pursued a couple of other vocations before becoming a chef. For instance, you studied architecture and fronted the band Seely. How did you move from the drafting table to the stage to the kitchen?

SS: Well, when I decided to study architecture I was applying for college at Georgia Tech and I was probably 16 at the time, so you know it’s just one of those decisions you make as a teen that you hope works out. I had a very challenging but successful experience in school, including studying abroad in Paris my final year of design, but when it came down to working in the field, my heart was just not in it. I guess I rose to the occasion when it came to deadlines with my professors, but I didn’t love the practice as much as the theory. Additionally, the year I graduated was when everything was transitioning to computer-aided design, or CAD, and I knew I wanted to work with my hands. That summer after I graduated (1992) I picked up a guitar for the first time and started learning how to play. I already had musical experience playing clarinet, bass clarinet, and singing in choral group through high school, but this time I wanted to play modern music. I formed a band and we ended up getting signed to a label in the UK called Too Pure in 1994. We released 4 records between 1995-2000 and then disbanded. At that time I was 30 years old and had been working in restaurants to make ends meet. I loved the restaurant culture and the instant family that forms with a good team. I weaseled my way into Floataway Café under Anne Quatrano and learned so much in one year. Our last tour was in 2000 and I had to leave Floataway to go on tour. When I returned I started working at Watershed that summer.


Photo credit: Heidi Geldhauser

AC: You have worked in several kitchens, including working with Scott Peacock at Watershed. Can you tell us a little about your journey and how it led to opening Miller Union?

SS: I ended up working at Watershed for nine years. I started as a grill cook, then transitioned to sauté, sous chef, and finally executive sous. That is a long time to work in one place but I just kept learning and growing and Scott really taught me a lot. I finally decided to take the risk and go out on my own when I realized that I could do it.

AC: Your “root to leaf” approach focuses on what vegetables are in season and using as many parts of the vegetable as possible. Is reducing food waste a priority, a fortuitous side effect of exploring ingredients, or both? 

SS: Food waste is a serious cultural problem in our country. Food is viewed as disposable because we have so much of it, yet there are still many people that are food insecure and go hungry. It is a very unbalanced system. We all need to be more mindful of food and participate in fighting food waste as consumers.


Photo credit: Heidi Geldhauser

AC: And what is your biggest takeaway from viewing vegetables and ingredients as whole entities and not just pieces and parts?

SS: If you’re going to spend your hard earned money on beautiful food, vegetable, or animal, you owe it to the grower or rancher to honor the ingredient and you owe it to yourself to utilize as much as you can to make the most of your purchase.

AC: What is the most challenging part of your job?

SS: Managing people is always difficult and getting your team to care and subscribe to your philosophy is something that we are always working on.

AC: Do you have any early memories of cooking? Did it play a role in your upbringing or was it something you came to as an adult?

SS: My earliest memory of cooking is helping my grandmother make biscuits in her Asheville home. I also used to cook dinner or weekend lunch for my family when I was a teen, and my mom let me help her in the kitchen. I definitely was able to cook for myself all through college and it was a natural progression for me to end up in a restaurant kitchen, as I felt comfortable with the general tasks required for cooking.

AC: What is your most reliable go-to ingredient? What do you always keep on hand in your home kitchen?

SS: I love to use extra virgin olive oil and citrus on lots of things. They have a natural balance that just tastes great. In my home kitchen, I rarely cook but I always have healthy snacks: nuts, nut butters, eggs, granola, frozen fruit, greens. I make breakfast mostly. I’m rarely home at lunchtime or dinner.


AC: What is your advice to home cooks on how to find the best produce – and how to not get overwhelmed and intimidated by trying new things?

SS: I would have to say buy a copy of Root to Leaf and read it and then you’re all set!

AC: In a culture where fast and easy solutions often prevail, what do you think is most important for home cooks to focus on? And what should they avoid buying when pre-packaged, if at all possible?

SS: Unlimited options clutter our minds and stifle our imagination. Start with whole fresh ingredients and treat them with respect and you will not only eat better but will appreciate the source more.

AC: What steps can you offer the average family on reducing food waste in the home?

SS: Tips for the home consumer

  • “best by” or expiration dates are manufacturer’s guidelines for quality and freshness, not food safety. They are often not cues for throwing perfectly good food away. Just be wise about them – cultured dairy and dry goods last longer than advertised, and dry packaged goods may have an arbitrary manufacturer date on the package – use your best judgment and assess as needed.
  • Make soup or stock with odds and ends from the fridge, leftovers, or items that could potentially go to waste and use them to create flavor and add nutrition to your cooking.
  • Shop in smaller amounts and shop more frequently.  Purchasing food in smaller increments means less chance of waste and more awareness of what you have on hand
  • Preserve or put up for later use.  If you have too much of one product and you want to avoid wasting it, pickle it, preserve it, freeze it, or repurpose it.

To experience chef Satterfield’s cooking firsthand at The Factory, get tickets to our April 12th Friends of the Café Dinner.

Lead image credit: Heidi Geldhauser



This year’s Friends of the Café dinner series has been a gratifying success, as we once again have worked with some of the most talented and knowledgeable chefs in the South to raise funds for the Southern Foodways Alliance. Our upcoming dinner will be hosted by James Beard Award-winning chef Ashley Christensen, a longtime friend who has volunteered her time for our dinners in the past.


Alabama Chanin’s relationship with chef Ashley goes back a number of years, as she partnered with us during one of our Makeshift conferences, in a conversation connecting “Love and Raw Materials in Food, Fashion, and Design”. Ashley spends an impressive amount of time and energy on charity work and educational initiatives, raising hundreds of thousands of dollars for her community. (Southern Foodways director John T. Edge has estimated that Ashley’s impact on the organization’s bottom line is so substantial that it covers at least one employee’s annual salary.) She also works in outreach programs—everything from child hunger, to arts in education, to participating in the Fatback Collective with her fellow food ambassadors.

All of this reflects Ashley’s embrace of collaborative making. At Alabama Chanin, we share many of the same goals that Ashley holds dear—sourcing responsibly, uplifting our community, elevating makers and creators, developing close relationships with those in our supply chain, and creating spaces where we can celebrate and advance those ideas.


We are excited to announce that we will continue our collaboration with Ashley, creating a capsule collection inspired by her chef’s jacket and sense of style. (Launching next week.)

Ashley will also be signing copies of her book Pooles: Recipes and Stories From a Modern Diner. We look forward to seeing you soon and to sharing more of our collaboration with Ashley.



Yesterday, we announced the lineup for our 2017 Friends of the Café dinner series. Visiting chefs Scott Peacock and Ashley Christensen are familiar to our Journal readers, and today we want to introduce Asha Gomez—our guest chef in August.

Asha Gomez is an Atlanta-based chef who combines influences from her birthplace in Kerala, India, with those of her current home in the American South. The region of India where she was born is known for its Dutch and Portuguese influences, and the cuisine is distinctly different from what we consider traditional Indian food. As a child, Asha’s mother and aunts taught her how to cook using ingredients that arrived via the city’s trading port and traditional Kerala ingredients like asafoetida, a spice derived from a ten-foot-tall plant related to fennel.


Gomez and her mother emigrated to the United States when she was 16. As a teenager in Queens, New York, she gained experience with professional cooking, assisting her mother with her catering business. In 2000, Asha and her husband moved to Georgia, where she felt an immediate kinship with the Southern hospitality that reminded her of her birthplace in Southern India. She became known in the community for her Keralan meals and founded the Spice Route Supper Club, where she hosted small groups of diners in her own kitchen. The supper club’s popularity eventually led Asha to open her first restaurant, Cardamom Hill—a fine dining establishment that was named one of Bon Appetit’s 50 Best New Restaurants, was one of Southern Living’s 100 Best Restaurants in the South, and was a James Beard semifinalist in 2013 for Best New Restaurant. Its signature dish, Kerala fried chicken (her mother’s recipe), is well known and loved among Atlantans. In July 2014, she voluntarily closed the restaurant to spend more time with her family.


In 2013, Asha opened Third Space, a warm and inviting event venue that she calls a “culinary conversation.” The project allows her to have a more ideal work-life balance. The venue offers cooking classes in a home-style kitchen with Gomez and guest chefs. The space is intimate—with a 10-seat counter and 12-seat dining room—and allows participants to build relationships with their expert collaborators. For her, the classes are a return to the more intimate cooking style Gomez prefers with patrons. Third Space also hosts corporate events and small, private dinners.

Asha’s second restaurant, Spice to Table, opened in 2014 and is a fast-casual Indian patisserie connected to Third Space. At Spice to Table, Gomez and her staff plan their daily menu based off of finds at one of Atlanta’s many farmers’ markets. It has been named one of Zagat’s 12 Hottest Brunch Places in the US and one of the 25 best new restaurants in America by GQ Magazine. Here, she combines the best of South India with the American South by taking a classic Southern dish and amplifying it using Indian spices like clove, cardamom, and fresh peppercorns in her carrot cake. While managing these two ventures, she also acts as a Chef Ambassador with CARE, a non-profit that provides emergency relief and long-term international development projects.

In October, she published her first cookbook, My Two Souths: Blending the Flavors of India into a Southern Kitchen. The cookbook tells the story of how she blended her Indian heritage with her American home, to create a new style of cooking. As with her other endeavors, My Two Souths presents a platform for Gomez to share her love and knowledge of the world’s cultures as it relates to food. Gomez thoroughly prepares readers to cook by including a glossary detailing the origins of and ways to use ingredients. Throughout the book, she provides a further glimpse into her life with images of food, family gatherings, and her trips to the farmers market.


Find her cookbook and at The Factory.


Last week, we introduced you to Ashley Christensen: chef, entrepreneur, philanthropist, and badass. She is August’s featured chef in our café (and collaborator for our upcoming Piggy Bank Dinner). Ashley recently spoke to us about good food, sustainability, community, and what she has planned next.

AC: Congratulations on your recent James Beard Award for Best Chef: Southeast. How did you celebrate? (We hope you took time to celebrate…) 

We had a total of 22 folks sitting with us at the ceremony, so we kind of brought the party with us, which was really fun. After the awards, we decided to make the party about simply having a good time with our crew. We called in a pile of to-go Shake Shack burgers, ordered a bunch of champagne and crowded about 40 friends into our little room at the Ace Hotel. We followed this celebration by attending Jamie Bissonnette’s victory party at Toro, and then the Nomad’s epic party at the Highline Ballroom. It was more perfect than I could ever find the words to describe.

AC: You currently operate five restaurants in the Raleigh, North Carolina area – with more on the way. Do you have a different role at each establishment? How do you balance your roles at each? And how have those roles changed as you continue to grow?

In addition to being the proprietor, I’m the Executive Chef for the company, but I consider my most important role at this point to be “lead catalyst”. I have lots of ideas for new projects, and for refining existing projects. My job is to make sure that we ask of ourselves to improve each day, and to see the opportunity in studying the details that guide us to do so. We have an amazing crew of folks who make it happen every day, on every level. It is also my job to provide the tools and support that make them feel competent, empowered, and appreciated.

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I am just going to say it: Ashley Christensen is a badass. (And there are many who would agree with this sentiment.) I could say plenty of nice, lovely things about her and they would all be true. But, if I’m being honest, that’s the first word that comes to mind when I think of her: badass. How else could she open and operate five successful restaurants (with more on the way) AND walk away with the 2014 James Beard Foundation’s Best Chef in the Southeast award – all while still in her thirties. You have to wonder if Ashley operates at any speeds slower than an all-out sprint.

In today’s food-obsessed culture, five restaurants equates to a virtual culinary kingdom. And yet, somehow, Ashley still manages to seem real and relatable. Perhaps more importantly, the food is approachable and delicious. She is an actual presence in each of her North Carolina-based restaurants: Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee, and the soon-to-be-opened Death and Taxes. Crowds have been known to line up around the block at Poole’s, a former pie shop turned diner, where the egalitarian approach does not allow for reservations; it’s first come, first served. I once heard the story of Ashley driving her car to the front of Poole’s and serving drinks from her opened trunk on a busy night with an especially long wait time. That’s what I mean: badass.


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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 laughter and lively conversation, and music, performed by friend and songbird, Shonna Tucker.


Vivian’s show, A Chef’s Life, focuses on regional food traditions and explores classic Southern ingredients. Friday’s dinner highlighted the story of our own local farmers and their fresh ingredients, with Vivian’s Eastern Carolina twist.  Each course was accompanied by a wine pairing, chosen by Harry Root (Bacchus Incarnate) of Grassroots Wine.


I love what Christi Britten—one of our dinner guests and the author of Dirt Platewrites in her review of the evening:

Pretty much, Vivian Howard gives a damn. She gives a damn how the food she serves is raised, prepared, cooked, presented, eaten, enjoyed, and thought about. She gives a damn about her community’s food culture and wants to suck up as much knowledge as she can about where their food comes from and how to make it. She gives a damn about the farmers that work hard every single day to feed a community as well as their families.

She has, with her own hands, butchered whole animals to use from snout to tail in her restaurant. She speaks with a tone of reverence and authority over the food she creates. And basically she is a food medium. She is confident, yet humble and puts us all into a place where we can visualize the care taken to prepare what we put in our mouths.

This farm to table dinner celebrated local farms and Southern food culture by bringing together the summer bounty into one meal among a diverse community of eaters.


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Blueberries have made their way to peak season here in Alabama. While they have many health benefits, their taste and convenience are equally valuable. Ever since Maggie and I planted a bush in the backyard, there are days that we eat them by the handful. We’ve been serving a variety from our local farmers’ market along with our café’s crepes (a not-so guilty pleasure).

We debut our monthly menu curated by Peabody award-winning chef Vivian Howard. Vivian provided us with an array of seasonal, flavorful dishes from her restaurant Chef & the Farmer, including the (absolutely) delicious recipe below – Blueberry BBQ Chicken Flatbread.

Stop by the café during the month of July to experience tastes from Vivian’s repertoire, as well as beloved recipes from The SFA Community Cookbook. Also, make plans to join us on the evening of July 25 for A Piggy Bank Dinner fundraiser for the Southern Foodways Alliance, featuring Vivian and friends.


The recipe below is straight from Vivian’s kitchen at Chef & the Farmer to recreate the dish in your home kitchen.

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I feel a certain kinship with Vivian Howard, even though we’ve never met. We both left home at an early age, finding big lives and successful living elsewhere; we also both followed our inspirations as they directed us back to our regional homes, where we’ve found hard-won fulfillment. Vivian works with food as her medium, much in the way that Alabama Chanin works with cotton jersey. She explores regional food traditions and seeks to translate them into a modern light.

We are thrilled that Vivian Howard will be the featured chef for the month of July in our café, and also visiting us here at The Factory on July 25th for our second “Friends of the Café” Piggy Bank Dinner, benefiting the Southern Foodways Alliance.


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This month, we launched our “Friends of the Café” Dinner Series with James Beard award-winning chef Chris Hastings. When searching for like-minded chefs and restaurants to collaborate with for our ongoing chef series in the café, Chris was one of the first people who came to mind. His dedication to locally-sourced ingredients is something we value highly here at Alabama Chanin, and it was wonderful to see (and sample) his work at The Factory.

A big hit of the evening was the Hot and Hot Tomato Salad, a fresh and colorful take on an old Southern favorite: succotash. Guests watched in awe as Chris and members of the Alabama Chanin team put together mouthwatering layers of the tomato salad. The special version of the salad presented at our dinner was topped with fresh Alabama Gulf shrimp (and bacon), and served with fried okra on the side.


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Alabama Chanin’s slow design ideals are deeply rooted in and inspired by the Slow Food Movement, whose tenets call for good, clean, and fair food for all. Local, organically sourced food echoes through the pages of the Hot and Hot Fish Club Cookbook by husband-and-wife team (and friends) Chris and Idie Hastings. In continuation of our Factory Café Chef Series, the café will feature recipes inspired by Chef Chris Hastings during the month of June. Additionally, we are proud to host Chris for our inaugural “Friends of the Café” Dinner Series on Thursday, June 12. He will also hold a brief discussion and sign copies of his book after the farm-to-table meal. A portion of ticket and book sales from the evening will benefit the Alabama Gulf Seafood organization.

Chris graduated from the Johnson & Wales Culinary School in Providence, Rhode Island, in 1984. After graduating, he began working for Frank Stitt, as Chef D’Cuisine of the Highlands Bar and Grill in Birmingham, Alabama. In the introduction to his cookbook, Chris describes how he and his wife later moved to California “with a trailer in tow, in 1989 journeyed three thousand miles from Birmingham, Alabama, to San Francisco—a hotbed of great food in America—in just two days.” In California, he helped Bradley Ogden launch the Lark Creek Inn in Larkspur, California, and witnessed the rise of the farm-to-table movement first hand.


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Foraging is the act of searching for and gathering wild food. Perhaps you remember learning about nomadic hunters and gatherers in grade school—these early societies moved from place to place, following animals, fruits, and vegetables in order to sustain life. Modern humans followed this way of life until about ten thousand years ago, when agriculture was developed.

Today, most of the world’s hunter-gatherers (or foragers) have been displaced by farmers and pastoralists. Modern foragers often look for food in their surrounding environments, and do not move from camp to camp like their predecessors. In fact, foraging has become a livelihood for some—by sourcing wild food resources for restaurants, chefs, markets, and the like.

Below, The Kitchens Sisters share their discovery of modern-day forager Angelo Garro (and his hidden kitchen).


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When I was a young girl, my mother’s mother would cook green beans for what seemed like every meal. They would be fresh from the garden when in season or, during the winter, they would come from her reserves of “put up” vegetables that had been canned and stored. By the time I was about 10, I couldn’t stand the sight of a green bean. Though it took years to reawaken, my love of green beans did eventually return.

All of this cooking and storing of green beans and the bounty of summer took place in the makeshift “outdoor kitchen” that was nothing more than a concrete platform that was the roof of my grandparents’ storm cellar. The tools of this summer pop-up kitchen included a single garden hose, several dull paring knives, and a variety of galvanized buckets and tubs that had seen the better part of several decades. Beans, fruits, and vegetables of all sorts were initially washed and left to air dry on the shaded expanse of the concrete roof, which remained cool from the deep burrow below in the hot summers.  Kids and adults alike gathered there in random pairs to shuck, peel, and prod those fruits and vegetables into a cleaner, more manageable form that would then be moved from the outdoors to the “real” kitchen inside. In her small kitchen, my grandmother would boil, serve, save, can, freeze, and generally use every scrap of food that came from the garden—a tended plot large enough to serve extended family and close friends. The preserved treasures would then move from the house, back outside and into the cool depths of the storm cellar to await their consumption—just below the makeshift kitchen, and alongside a family of spiders and crickets who made that dark place home.


I wasn’t conscious of it at the time, but by offering up that summer kitchen to any willing hand (and by serving all of those green beans), my grandmother was providing love and nourishment the only way she knew how—while teaching all of us kids the usefulness and practicality of growing our own food. Stories unfolded over those buckets of produce, and because of her patience and generous time sitting on the edge of that storm cellar, I learned that food could be used to pass down a love of nature, the earth, family tradition, and culture.

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This May, Alabama Chanin is featuring two of my personal heroines (and, now, dear friends) as part of our ongoing Chef Series at the café. They might not be chefs, but Davia Nelson and Nikki Silva are The Kitchen Sisters—independent producers who create radio stories for NPR and other public broadcast outlets. Davia and Nikki are two of the most genuine and real women I know. Without their dedication to telling the real story, I would not be the person I am today. Route 66 changed my perception of storytelling in the autumn of 1994. I remember the first moment I heard their tracks; in the third story of a rented house on a square in Savannah, Georgia. Just like that my life changed.

Davia and Nikki met and began collaborating in the late 1970s, hosting a weekly radio program in Santa Cruz, California. Their name was taken from two eccentric brothers—Kenneth and Raymond Kitchen—who were stonemasons in Santa Cruz in the 1940s. One night, they were discussing the Kitchen Brothers, who were featured in a book about Santa Cruz architects, as prep for an interview with the book’s author—while also cooking dinner for a group of people on the commune where Nikki lived—and got caught up in legends of local masonry (chimneys, yogi temples, Byzantine bungalows…), and food prep fell to the wayside. Dinner that evening was a disaster, and The Kitchen Sisters were (laughingly) born.

Oral histories heavily influenced their style of radio production. Over the years, they have produced a number of series, such as Lost & Found Sound, The Sonic Memorial Project, The Hidden World of Girls, and Hidden Kitchens. Regardless of topic, Davia and Nikki find a way to build community through storytelling.

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For several years now, Alabama Chanin has drawn ideals from the Slow Food movement (Slow Design is rooted in the tenets of the movement)—a philosophy we share with Blackberry Farm. We are currently featuring some of their goods and recipes on our café menu and are excited to be holding a Weekend Away Workshop there this June.

A few years ago, Sam Beall, proprietor of Blackberry Farm, wrote a cookbook that he hoped would reflect what he and others involved at Blackberry Farm experience every day and that would inspire readers to not only enjoy the recipes born from the Farm but encourage them to “savor [their] own region, meal by meal.”


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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 regionally-inspired cuisine—dishes that we can recreate in our café by locally sourcing ingredients. In the upcoming year, The Factory will host brunches, dinners, book signings, and even cooking and cocktail workshops with an array of chefs.

A few years ago, I made an extraordinary trip to Blackberry Farm, located in beautiful Walland, Tennessee, on the foothills of the Great Smoky Mountains. Ever since that first journey (thanks to friends at the Southern Foodways Alliance), I’ve had a deep appreciation and respect for the artisans and chefs working at the Farm—and have loved using their cookbooks in my own kitchen.

From making biscuits to hosting an upcoming Weekend Away Workshop, my relationship with Blackberry Farm has grown over the years. So, I was thrilled when Chef Joseph Lenn and Blackberry Farm agreed to launch our Chef Series in the month of April.


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