Tag Archives: Pastry Chef Dolester Miles

That Lingering Burn

The preponderance of good and great barbecue joints in Birmingham is reaching overload. Every time I discover one, it seems that two or three more that I haven’t tried are recommended. A few years ago, I wrote an essay about Alabama barbecue. Despite my effort to be as diplomatic as possible, a reader took me to task for having the audacity to make a less than glowing comment about Morgan County white sauce. She took the opportunity to challenge my taste and attack some of the places I had complimented.

If she had read the essay closely, she would have caught my point that taste in barbecue is personal and that there is no right or wrong opinion; taste is a factor, but also place and family and tradition. Here’s an example: I lived in Texas for two years and never found any of its much-vaunted barbecue satisfactory. That doesn’t mean it wasn’t good (I know some of it was very good indeed); it simply means that I prefer pork and Texas brisket just did not meet my very personal taste standards.


With that said, I have to share my excitement – the whole city’s excitement, it seems — about Rodney Scott’s (Whole Hog) Bar-B-Que, which just opened in the Avondale neighborhood east of downtown Birmingham (www.rodneyscottsbbq.com).

Rodney Scott has become a star among pit masters in a relatively short period of time. He learned from his father in the Scott family’s general store in Hemingway, South Carolina. Every Thursday, Scott’s offered whole hog barbecue cooked over hardwood on a pit behind the store. Over the years, the reputation spread and demand grew, the family expanded to offering whole hog four days a week, and Rodney, the son, began to build a reputation in the national press and other media. John T. Edge’s New York Times piece about the Scott family barbecue was a seminal moment in the ascendance of Rodney.

That’s when I first noticed Rodney Scott. After a 2013 fire destroyed the Hemingway pits, Rodney’s signal was strong on the foodways radar as he toured the region, doing pop-up whole hog barbecue along the way.

Rodney Scott and Zachariah Chanin; Florence, Alabama; 2016

I finally sampled Rodney’s barbecue at a memorable Friends of the Café dinner at Alabama Chanin’s Florence, Alabama, factory in 2016. The evening’s imaginative concept was to merge Scott’s whole hog with sides and desserts from Birmingham fine dining chef Frank Stitt. My strongest memory of that evening is the moment when Rodney Scott and Chef Zachariah Chanin entered the factory showroom with a whole hog splayed across chain-link fencing. The gathering crowd turned into paparazzi with phone cameras spinning into overload.

The meat-centric homage that followed was an expert display of culinary expertise, harmony, and tact, culminating in one of the memorable meals of my life. I will remember forever the night that I dined at an event featuring the offerings of James Beard Award-winning chef Frank Stitt (2001) of James Beard Award-winning Outstanding Restaurant, Highlands Bar and Grill (2018), with a meat course from James Beard Award-winning chef Rodney Scott (2018), and dessert from James Beard Award-winning pastry chef Dolester Miles (2018). And, most memorable of all, this singular dinner occurred less than ninety miles from my house.

Rodney Scott has subsequently teamed up with Nick Pihakis – co-founder with his father, Jim, of Birmingham pacesetter and stalwart Jim ‘N Nick’s Bar-B-Q – to open Rodney Scott’s Bar-B-Que in Charleston in 2016. Rodney’s son, Dominic Scott, has taken over the pit master duties at the original Scott’s Bar-B-Q in Hemingway. Dominic still relies on the advice of his Scott grandparents, Ella and Roosevelt. Roosevelt Scott is the original pit master of the family’s whole hog tradition.

Avondale is one of Birmingham’s neighborhoods that was in a decades-long decline but is now having a renaissance. The new business ventures by and large seem to exalt the authentic spirit of the old neighborhood, revitalizing what were once desolate or deserted spots.  Rodney Scott’s Bar-B-Que joins SAW’s Soul Kitchen BBQ to make Avondale a mecca for barbecue aficionados. I hope that the neighborhood will continue to adapt to its growing popularity while avoiding the over-gentrification that might threaten its charm and character.

Rodney Scott’s Avondale location is fresh and minimalist with a cinder block smokehouse added to the former location of the Saigon Noodle House. It’s typically crowded, but the line moves fast, the service is good, and the parking – though tight – is plentiful. On the Saturday that I visited, an iron-clad smoker occupied one of the handicapped parking spaces at the front door. The hood was open and succulent, fragrant spare ribs were sending out an aroma that was far more effective than any advertising one might conjure.

It was my intent to sample as many of the items as possible on a first visit. I was ordering for myself and my mother. Since Mother has pretty extensive dietary restrictions, I observed the menu closely to be sure there was something to please both of us.

Mother can no longer handle spicy heat and is not a fan of smoky meats, so we opted for the chicken tenders as her meat. It was a wise choice since the fried tenders were generous, nicely breaded, and mild. The Carolina-style mustard sauce set the chicken flavor off with a distinctive flair.

Her side choices were “greens” and baked beans. Mother is not a fan of collard greens and was disappointed that the greens seemed to be entirely collards. I like any greens and thought the collards were splendidly prepared and generously seasoned with chunks of pork. I was happy to eat any leftovers. Her baked beans, seasoned with meat also, had a rich and smoky taste. Once again, there were more leftovers for me.

For myself, I ordered a two-meat combo with spare ribs and pulled pork from the whole hog. My ribs were lush and meaty with a rich burgundy hue. The succulent pulled pork included bark and skin pieces and was finely shredded. The cole slaw was spare and simple, seasoned perfectly, crunchy and cool. The potato salad, which had come highly recommended, was chunky and delicious.

I should state that everything I have described to this point (except the chicken tenders) has a rich, spicy heat to it. The throat remembered the meal long after it was digested. From me, that is an enthusiastic compliment; for more sensitive palates and stomachs, that is a warning.

Rodney Scott’s barbecue did not need a bit of sauce for my palate. There was plenty of taste going on without any augmentation.  However, I did use his two barbecue sauces for occasional dipping and was very pleased with both. The original sauce, the “Rodney Sauce,” is very thin (which has caused some debate in some circles). It consists of a white vinegar with cayenne and black pepper. On the side, as I ordered it, the peppers sink to the bottom and the sauce needs to be shaken or stirred to re-combine the basic ingredients.

The second sauce, “The Other Sauce,” is thicker and, thus, more traditional, with a base of apple cider vinegar mixed with ketchup and black pepper. Slices of white bread were included with each order to sop up the juices and the sauce. My Alabama-bred barbecue tastes have always favored vinegar-based sauces; I am not ashamed to say that after I had finished my meal, I had no hesitation about slurping down the remaining portions of each of the amazing vinegar-based Scott sauces.

For my money, that lingering burn in the back of the throat after tasting a great vinegar-based red southern barbecue sauce is one of life’s special pleasures.

A generous helping of banana pudding is the perfect dessert for any substantial barbecue meal. Scott’s uses Ella Scott’s banana pudding recipe; the happy result has hearty helpings of banana with a creamy pudding and vanilla wafer crumbles. The cool pudding is a lovely balance to the heat of the rest of the meal.


In my travels around the country, I made it a point to ask locals about the best barbecue in any given location. I have had people take me off the beaten path to share the barbecue that they have declared as “the best anywhere,” or, at least, “the best around here.”

These days, my travel is more restricted, but with the recent additions of Rodney Scott’s in Birmingham’s Avondale, and of Martin’s (another whole hog joint) in Birmingham’s Cahaba Heights, it seems that Birmingham is still my one-stop shop for superior barbecue.

Once upon a time, the quest for the best local barbecue was an ongoing part of my travels. Nowadays, maybe, there’s no place like home.

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Florence Recolte du Printemps

It is a happy coincidence that on the week that Birmingham’s Highlands Bar and Grill won the James Beard Award as Outstanding Restaurant in America, the Spring Harvest Dinner at the Alabama Chanin Factory Café in Florence (www.alabamachanin.com) featured local ingredients with a French twist, a combination on which Highlands’ reputation was built.

It was never my intention for this journal to become a food site but I realize that an abundance of the 150 essays so far has focused on food. And many of those food-focused essays are inspired by the series of transcendent meals served in Florence at the Friends of the Café series and related events.

The search for knowledge of foodways and the understanding of what it means to be “at table” have been a source of pleasure and release for me in recent years. It has filled a need both for roots and better understanding of culture through food. And the Factory dinners are a huge influence. Many of them have benefited Southern Foodways Alliance and almost all of them featured James Beard Award winners.

Here’s a particularly telling example: In 2016, I attended a Friends of the Café dinner which featured a whole hog prepared by Rodney Scott, the 2018 James Beard Award winner for Best Chef: Southeast. The other dishes for the event were prepared under the leadership of Chef Frank Stitt, owner and executive chef of Highlands Bar and Grill, the 2018 James Beard Award winner for Outstanding Restaurant. The dessert was a chocolate bourbon torte with marinated strawberries by Dolester Miles, the 2018 James Beard Award winner for Outstanding Pastry Chef.

Dining doesn’t get much better than that.

This most recent Florence dinner was the annual Spring Harvest Dinner helmed by Chef Ray Nichols, the Factory’s impressive young house chef. Chef Ray, inspired by a recent trip to France, did a French-inspired menu using local ingredients from the Shoals and nearby environs. The menu was also in French so my tablemates and I were kept busy with translations in addition to the exceptional meal.

The dinner was amazing. Chef Ray pulled out all the stops in this latest French-inspired meal.

As diners were seated at intimate table settings in the expansive room, an hors d’oeuvres course was served. It included a pork pate with gherkins and Dijon as well as escargot with butter and finely minced herbs.

The salad course was a fresh mixed salad perfectly tossed in a mustard vinaigrette. It put me in mind of the elaborate mixed salads I used to make for every occasion and that I have tended to simplify in recent years (though mine were never so beautifully dressed). I may be inspired to go back to my more elaborate salad days, tempered by the food knowledge I’ve gained by savoring the delights of the many food artists and restaurants – both grand and humble — that I’ve experienced through the years.

photo by Anne Fletcher

After such a beautiful beginning, the main course that arrived was truly the belle of the ball. Generous portions of steak au poivre were served with potatoes and wilted chard. The steak was perfectly cooked and juicy. Each course was accompanied by an organic French wine not yet available in Alabama. These included choice selections from Alsace, Beaujolais, and the Loire and Rhone valleys.

A cheese course featuring cow and goat cheeses from Bonnie Blue Farms (www.bonniebluefarm.com) was presented. The finale was a pound cake with luscious local strawberries and tarragon on a bed of lemon crème.

Ray Nichols became the Factory chef almost a year ago and quickly made his impressive mark with his Fall Harvest dinner in October 2017. In the meantime, he has hosted guest chefs and provides the culinary leadership for the Factory Café’s daily dining activities. His presence is a welcome fixture and inspiration at Factory dining events.

photo by Anne Fletcher

“This makes me really happy …”

… said chef Rick Bayless on Monday, May 7, as he announced Frank and Pardis Stitt’s Highlands Bar and Grill of Birmingham as the James Beard Foundation Award winner for Outstanding Restaurant in America. This came after the restaurant was a consistent semi-finalist for the award for the past decade. To sweeten the deal, Dolester Miles — Highlands’ long-time pastry chef — won the James Beard Award as Outstanding Pastry Chef earlier the same night.

Highlands has been a point of pride for Birmingham and the Southern culinary scene since it opened in 1982 and this honor further cements its place in America’s fine dining profile. Here is a 2015 essay I wrote about Highlands Bar and Grill.

My first extended post-Katrina visit to New Orleans in 2007 coincided with the New Orleans Wine and Food Experience. Held in May, that event showcases local restaurants and is a draw for food and wine aficionados from many places. I met a couple who were restaurateurs from Napa and the husband’s work required him to travel all over the world. When I mentioned that I was from Birmingham, he said, “You know, Birmingham is a great food city. Not many people know that.”

I already knew but it was nice to hear it from somebody from the west coast.

Growing up in Birmingham, there was good dining to be had with an abundance of Greek-owned eateries from hot dog stands to white tablecloth establishments. The place has long been a mecca for classic southern “meat and three” places and the quality and variety of barbecue and barbecue styles in the area is an embarrassment of riches.

But when Frank Stitt opened Highlands Bar and Grill (www.highlandsbarandgrill.com) in Five Points South in 1982, the bar for Birmingham dining was significantly raised. A few years later Stitt opened Bottega and Bottega Café (www.bottegarestaurant.com) a few blocks away on Highland Avenue and then Chez Fonfon (www.fonfonbham.com), a more casual bistro, next door to Highlands.

Add to that a preponderance of good eats from other chefs, many of whom worked for Stitt before striking out on their own. A new attitude and a new swagger is always creating a great and unpretentious urban destination for dining at every level and taste. In the Five Points South area near Highlands, I am partial to Ocean (www.oceanbirmingham.com) and Hot and Hot Fish Club (www.hotandhotfishclub.com) but every time I go to Birmingham lately it seems that a “must visit” new dining option has opened somewhere in the city. I am falling way behind on keeping up and checking them out.

Highlands, however, is still the flagship, setting the standard. It is pricey and elegant and provides an unmistakable sense of occasion as one enters the door. However, it is never snooty nor pretentious, it features the best locally grown and fresh ingredients with the menu changing daily, and a meal at Highlands is always an opportunity to relax and breathe. Frank Stitt and his wife, Pardis, create gracious and memorable dining experiences for their guests.

The wait staff is knowledgeable, efficient, and playful. I like to eat seafood from the Gulf when I am at Highlands; for my taste, Highlands prepares fish better than anybody. But everything on the menu pleases. We celebrated my mother’s milestone birthday at Highlands in summer 2014 and she declared her steak that night to be “the best steak I’ve ever eaten.” The menu is seasonal and changes often but Highlands baked grits, a signature dish, is always on the menu.

Two of my most often thumbed through cookbooks are by Frank Stitt. The first, an instant classic, is Frank Stitt’s Southern Table. It was followed by Frank Stitt’s Bottega Favorita. In each, the reader and cook find a delicious assortment of unique takes on food preparation and presentation culled from Stitt’s extensive experience. Stitt is a native of Cullman, Alabama, who attended college at Tufts and Berkeley, apprenticed and cooked in France and the Caribbean, and ultimately opened his restaurants less than an hour from where he was born.

Highlands Bar and Grill and Frank Stitt are on my mind this week as the James Beard Awards (JBAs) for restaurants and chefs is held in Chicago on Monday night. Highlands Bar and Grill is again one of the five finalists for Outstanding Restaurant.

I have been paying attention to the JBAs (www.jamesbeard.org) for many years and have paid particularly close attention since Stitt and Highlands have been regular contenders. Stitt was inducted into the JBA Who’s Who of Food and Beverage in 2011 and was named Best Chef – Southeast in 2001. I find that very often the winner for Outstanding Restaurant is a top five finalist several times before it wins so every year I tune in to see if this year is Highlands’ “turn.”

I want to be a witness when Highlands gets its much deserved honor. It will be an honor for the whole city. On the down side, it may make it even harder to get a reservation at Highlands Bar and Grill.

Mother and Truman at Highlands in June 2014

My mother, Jean Journey, and my nephew, Truman, at Highlands Bar and Grill (June 2014)

Narratives that Transform

Birmingham; Friday, February 23, 2018. The Southern Foodways Alliance 2018 winter symposium, “Narratives that Transform,” began its narrative on Friday night with a reception on a loading dock behind a chain-link fence at an apparently abandoned building in an industrial district near the edge of downtown Birmingham (www.southernfoodways.org).

Although it is late February, it was a balmy evening with temperatures hovering in the 80s all day.

I drove past the place twice to be sure I had the right address.

When I parked the car and got out, the aromas drew me in to what was already a bustling gathering in progress. Grills were smoking and guests were gathered around picnic-style tables, creating a convivial spirit that enlivened the surroundings.

The ragtag location is the future site of chef Adam Evans’s new Birmingham restaurant that will open later this year. I first had Adam Evans’s food at a Friends of the Café dinner at the Alabama Chanin factory in Florence in August 2016; I still remember that evening as one of the best meals I have eaten at that venue. The rumor was already circulating back then that Evans, a Shoals native who had recently left The Optimist in Atlanta, was contemplating a “new concept” in Birmingham and I have been regularly checking for news ever since.

At the reception Evans’s pass-arounds included Gulf clam chowder, Gulf oysters, and salt-baked fish. It all lived up to my expectations.


Saturday morning, February 24, 2018: When I told my mother that I would be spending most of the day at a food symposium in downtown Birmingham, she asked, as she is wont to do, how much I was paying for the event.

When I answered her, she said, “That’s a lot of money to listen to people talk about food all day.”

When I told her that Dolester Miles was making breakfast, Mother – remembering past desserts from Highlands Bar and Grill — laughed and said, “Well, it may be worth it then.”

The symposium venue was WorkPlay, the southside multi-purpose entertainment and work facility where food professionals, writers, and enthusiasts gathered for a packed day of presenters and food.

As participants arrived early on Saturday morning, Royal Cup coffee was being served on the WorkPlay sidewalk and Dolester Miles was plating up her cornmeal cake with strawberry preserves in the lobby. Ms. Miles is the James Beard-nominated pastry chef for chef Frank Stitt’s family of Birmingham restaurants and her dessert offerings are things of beauty and exquisite taste.

I ran into my friend, reporter Bob Carlton, who introduced me to Rusty Tucker, the force behind Rusty’s Bar-B-Q in Leeds, Alabama (www.rustysbarbq.com).The three of us sat together for most of the event. I have not been to Rusty’s, but I remembered him as one of the featured pitmasters in the documentary Q: Alabama’s Barbecue Legends that aired on Alabama Public Television and PBS. After hearing Tucker’s take on food and particularly barbecue throughout the day, I plan to make it a priority to drive over to Leeds to check his place out soon.

After breakfast, the gathering assembled in the WorkPlay soundstage for “Morning Corridos” – narrative protest ballads performed by La Victoria, a three-piece all-woman mariachi band based in Los Angeles. As they travel, the musicians meet with immigrants in each location, compiling stories and creating new corridos for each locality. With Birmingham-based Latino activists and residents on the stage, they performed “Heart of Alabama,” their newest ballad of Birmingham. 

It was a good way to wake the audience.

Two papers followed in the morning session. Moni Basu of CNN presented a powerful discussion of how narratives can influence change. She began with her memories of being a young Indian girl relocated to Tallahassee after living around the world. Later, she told of the homeless girl, Dasani, whose mother named her “after a bottle of water she could never afford.” The greatest takeaway for me of Basu’s presentation was her statement that we are “compelled to share our stories for our sake as well as yours.”

In the presentation “Whiskey and Credit,” writers Clay Risen of The New York Times and Fawn Weaver explored the story of Nearest Green, the African-American man who shared his methods for distilling whiskey with Jack Daniel in the 19th century. Green’s story was largely lost until Clay Risen published a recent piece about it in the Times. Weaver, influenced by Risen’s narrative, was inspired to buy a farm and move from Los Angeles to Lynchburg, Tennessee, to dig deeper into the Green story. She shares an uplifting story of how the various families associated with the Jack Daniel saga – Daniel, Green, Motlow – have assisted and supported her in her undertaking. Most intriguing is Weaver’s conviction that Jack Daniel’s spirit is somehow behind the unearthing and renaissance of Mr. Green’s narrative. She asserted several times that “Jack wants this story to be told.”


Saturday afternoon, February 24, 2018: An appetizer, of sorts, before the lunch service, was a preview screening of Ava Lowrey’s short SFA film, “Dol,” about Birmingham pastry chef Dolester Miles. The lovingly shot film, to be released in March 2018, is deliberate and sumptuous in its presentation of Miles’s techniques and of her food that always looks as wonderful as it tastes. Among her many desserts over the years, I still particularly savor the memory of her Bastille Day cake I had at Chez Fonfon years ago. Miles has been with Frank and Pardis Stitt’s restaurants since 1982 when Highlands Bar and Grill opened.

After the “Dol” screening, a generous “Family Lunch without Tweezers” was served by Duane Nutter of Southern National in Mobile. Southern National is a semi-finalist for the James Beard Foundation’s 2018 Best New Restaurant award. The meal included Kung Pao chicken breasts and a pea and Gulf shrimp salad along with a preponderance of other sides – a packed plate of delicious, hearty food. 

David Hagedorn, a Washington, D.C.-based writer on food and dining, was born in Gadsden, Alabama, and summered at his family’s house on nearby Lake Guntersville. His presentation, “The Thank You / Screw You Paradigm,” ultimately seemed to be questioning the efficacy of exploiting and exalting his Southern heritage in his food writing and expertise, when he is so ambivalent about the South as it relates to his identity as a gay Jew from a prominent Southern family. His narrative was hilarious and heart-breaking – sometimes simultaneously; his bitterness was tempered with affection, generosity, and clarity.

During the Q&A that followed the talk, an undocumented woman, also from Gadsden, asked Hagedorn about his prognosis for Gadsden’s future. His response was empathetic but grim, prompting SFA executive director John T. Edge to say, to Hagedorn, “I’ll claim you if you’ll claim me.”  Alas, Hagedorn sighed but had no ready response.

Writer, recipe developer, and activist Julia Turshen spoke about the process of putting together her new book, Feed the Resistance: Recipes and Ideas for Getting Involved, in which chefs who are politically active provide suggestions for a synthesis of food activity with political activism. Chapter titles include “Easy Meals for Folks Who Are Too Busy Resisting to Cook” and “Feeding the Masses: Food for Crowds.”

Writers and scholars Ralph Eubanks and Tom Ward presented “Still, Still Hungry,” in which an upcoming reissue of Still Hungry in America, a 1969 book featuring photographs by Al Clayton and a text by Robert Coles, was discussed. The book grew out of Lyndon Johnson’s “War on Poverty” and Clayton’s photographs provide stark evidence of the dire poverty of areas of America including Appalachia and the Mississippi Delta.  The session was introduced by Clayton’s daughter and the presenters provided sobering contemporary evidence of the ongoing blight of American poverty and the government’s failure to confront it effectively.

The final presentation, by Rosalind Bentley, a reporter for the Atlanta Journal-Constitution, was a master class in how to present transformative narrative. “Radical Hospitality” was a memoir of Bentley’s relatives and role models – Aunt Lucy, Cousin Carol, and Sandra, women who each participated in her own way in the Augusta, Georgia, chapter of the 1960s Civil Rights Movement. Aunt Lucy and Cousin Carol “fed the Movement” with home-cooked meals for the activists and their attorneys. Sandra “fed the movement” as a teenager jailed for marching, who shared care packages from her family with her fellow political prisoners.

Bentley built her narrative with care, seasoning it with the perfect amounts of humor and family stories, and building to a powerful climax and conclusion which provided the ideal resolution for a deeply felt and moving day of food-fueled activism.

As the day ended, Becky Satterfield and her crew from Satterfield’s, a Birmingham restaurant, were in the lobby serving a Conecuh County sausage gumbo as part of the event’s closing happy hour.


The 2018 SFA symposium is over, but its narrative, which began at the make-do reception on the loading dock, will end in a year at a reception at the same spot to launch the 2019 winter symposium. Next year, however, the site will have transformed into Adam Evans’s spanking new Gulf seafood restaurant and oyster bar.

The narrative of southern food and foodways is always, after all, a continuing saga.

I’ll be there.

Tonic

DSCN0179 The restorative powers of the Friends of the Café dinners at the Alabama Chanin Factory in Florence are palpable each time I go. At the most recent dinner I attended in March, walking through the factory doors had cathartic impact.

For those who have never visited the Alabama Chanin factory (www.alabamachanin.com) – which is the workplace for the artisans and craftspeople responsible for clothing designer Natalie Chanin’s line of organic hand-crafted clothing and other lifestyle products – the space itself has an instant sense of community and a tonic effect. The aesthetics of the place are in a harmonic balance and the products displayed in the retail area are diverse but somehow all work together. Art works and objects of interest are placed throughout; they are spare and do not overwhelm. DSCN0184

The Factory’s Café is helmed by Zach Chanin, executive chef (and Natalie’s son), and serves exceptional and locally sourced menus daily. Periodically, however, the Factory hosts guest chefs and special evening meals that provide camaraderie and splendid dining.

At the March event, the meal was the product of the unpredictable collaboration between Frank Stitt, Birmingham-based chef and restaurateur, and South Carolina pitmaster Rodney Scott. Stitt’s flagship Birmingham restaurant, Highlands Bar and Grill (www.highlandsbarandgrill.com), has been nominated for the James Beard Foundation’s “most outstanding restaurant” award for eight years in a row now. The 2016 winners will be announced in San Francisco at a ceremony on May 2. Scott’s Bar-B-Que (www.thescottsbbq.com) in Hemingway, South Carolina, is legendary among pork barbecue aficionados and gained new  followers when the original cookhouse burned to the ground in 2013 and The Fatback Collective, a project of Southern Foodways Alliance (www.southernfoodways.org), teamed up to sponsor a “Rodney Scott’s Bar-B-Que in Exile Tour” to raise money to get Scott’s home turf back in operation. The “tour” travelled throughout the South, introducing his singular barbecue to an even broader audience.

The combination of Stitt and Scott is an inspired pairing and the resulting meal at The Factory was masterful. Diners were greeted with a “Southern Apertivo Highball” featuring vermouth, Capelleti, citrus, bitters, and Birmingham’s Buffalo Rock Ginger Ale. Pass-around hors d’oeuvres were crudités and a tasty combination of pork rind and pimento cheese.

About twenty minutes before seating for the meal, as the diners assembled, Rodney Scott and Zach Chanin brought in the whole hog and displayed it on a table in the showroom. We all gathered like paparazzi to snap photos and take in the sight and the aromas.DSCN0182

Frank Stitt introduced the meal by saying that Rodney Scott prepared the whole hog while Stitt and staff conceived and prepared the side dishes. Stitt was charmingly persnickety about the correct way to pass dishes at table. Grassroots Wines did the wine pairings with the various courses.

After a beautiful asparagus salad with farm egg, “just dug” potatoes, and ham hock vinaigrette, the abundant second course was served family style. Mr. Scott’s magnificent barbecue pork was accompanied by a turnip gratin, a hearty salad featuring farro and barlotti beans with grilled red onion, and a Brussels sprout slaw with pecorino dressing. I recently told a vegetarian friend that even though pork was featured, she would have had no problem getting her fill from the side dishes. DSCN0188

Dessert was Dol’s chocolate bourbon torte with marinated strawberries. “Dol” is Dolester Miles, the pastry chef at Highlands who is also nominated for a James Beard Award this year as outstanding pastry chef. If you have ever eaten one of Ms. Miles’s desserts, you will know that the nomination is highly deserved.

I have written previous essays about the sense of pride and community that permeates events at The Factory. Amazing meals by renowned talents only add to the aura of the place that Natalie Chanin’s singular vision has created. Each time I leave a Factory event, I look forward to the next opportunity to be there.  The next dinner at The Factory will feature in-house chef Zach Chanin. Can’t wait.IMG_0754