“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.” – Laurie Colwin
Last week, The James Beard Foundation held their annual awards ceremony (it’s like the Oscar’s for the food world). Chefs and friends of Natalie were both nominees and winners. Our congratulations to Frank and Pardis Stitt who won Outstanding Restaurant for Highlands Bar and Grill; to their pastry chef Dolester Miles who won Outstanding Pastry Chef, and to Lisa Donovan who won Best Personal Essay in Journalism. We have been fortunate to have had both Frank and Lisa cook with us at The Factory Cafe, so in their honor, this week we feature friends, collaborators, and inspirations from the culinary world.
Alice Waters, Chez Panisse, and 40 years of sustainable food
“The Evolution of Ashley Christensen” (read more about Ashley and her capsule collection with Alabama Chanin on the Journal)
“Julia Child, Like You’ve Never Seen Her Before”
Asha Gomez “connects the dots of cultural cuisines”
Cherry Bombe Magazine’s “Tribute to Judith Jones”
Lisa Donovan’s poignant contribution to the #metoo movement
Edna Lewis, the chef “who placed Southern cooking in the pantheon of great cuisines”
Vivian Howard’s Emmy-winning series, A Chef’s Life
Angie Mosier’s Butterscotch Pie
James Beard Award winner and visiting chef, Rebecca Wilcomb
In Alabama: The Alabama Food Frontier, Development of Cuisine, 800 to the Present
@ Alabama Chanin
We’ve introduced fresh summer designs. Don’t miss out.
@ The School of Making
Sign up for one of The School of Making’s weeklong workshops soon, they’re filling up fast.
@ The Factory Store + Café
Lunch + Saturday brunch menu here.