“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
@ Alabama Chanin
Join us for The Gathering this Thursday through Saturday. Find the itinerary here.
@ The School of Making
Sign up for the workshops offered at The Gathering: Custom DIY Workshop, Chair Workshop, One-Hour Embroidery Stitches Workshop, and One-Hour T-Shirt Workshop
@ The Factory Store + Café
On Saturday, April 13th, The Factory Café will be serving a special lunch in lieu of regular Saturday Brunch from 11:00am until 1:00pm as part of The Gathering. No sign up is necessary. Stick around after lunch for Natalie’s lecture on the history of Alabama Chanin and Project Threadways at 1:00pm.