Had a tasty lunch there today. Friday is Cajun Day at the Pie Lab, something I hadn't realized until earlier this week. I think I know where I'll be spending a lot of Fridays now. Today it was crawfish étouffée, and let me tell you it was delicious! It was served in a crisp but delicate pie shell and accompanied by a salad of romaine. When I was paying, I told the co-chef Kelley Whatley that if the multi-course New Orleans meal scheduled for the evening of January 27 was half this good, it would be worth the price. Kelley said just wait, it'll even be better!
The place didn't look at all like this today. Yes, the wall, the boards, the counter, they were there. But you could hardly see them for the crowd of folks. I've never seen the Pie Lab so busy at lunchtime, and I got there at 11:15!
The New Orleans meal will begin at 6 o'clock with a bowl of seafood gumbo, which will be followed by a main course of grouper topped with crab stuffing and served with stewed okra and tomatoes accompanied by haricot verts. Kelley, who is a wonderful baker, will make fresh French bread to accompany the meal. And dare I mention the promised dessert of bread pudding with whiskey sauce? And all this for only $30.00 (which includes tax and gratuity). The Pie Lab does not have a liquor license, but for special meals such as this guests may bring wine or other beverage of their choice. Although the meal is an OLLI event, it is open to non-members as well, and reservations (required) may be made by calling the Pie Lab (334-624-3899) by emailing Kelley at pielab1@gmail.com.
Other "special meals" have been scheduled, at least one a month. On February 24 the menu will have Colonial America as theme (all those presidential birthdays, you know). The next one, on March 10, features German cuisine. (Nearly a decade ago I was fortunate to experience a German meal cooked by chef Seaborn Whatley, certainly one of the 5 best meals I have ever had. I can't wait to see what this one will be like, since his wife Kelley will be co-chef.) April 28 we'll dip into the food of Spain. Other meals have been scheduled for the last Mondays in May and June, but the themes for those are still under discussion. I plan to be at all of them!
The New Orleans meal will begin at 6 o'clock with a bowl of seafood gumbo, which will be followed by a main course of grouper topped with crab stuffing and served with stewed okra and tomatoes accompanied by haricot verts. Kelley, who is a wonderful baker, will make fresh French bread to accompany the meal. And dare I mention the promised dessert of bread pudding with whiskey sauce? And all this for only $30.00 (which includes tax and gratuity). The Pie Lab does not have a liquor license, but for special meals such as this guests may bring wine or other beverage of their choice. Although the meal is an OLLI event, it is open to non-members as well, and reservations (required) may be made by calling the Pie Lab (334-624-3899) by emailing Kelley at pielab1@gmail.com.
Other "special meals" have been scheduled, at least one a month. On February 24 the menu will have Colonial America as theme (all those presidential birthdays, you know). The next one, on March 10, features German cuisine. (Nearly a decade ago I was fortunate to experience a German meal cooked by chef Seaborn Whatley, certainly one of the 5 best meals I have ever had. I can't wait to see what this one will be like, since his wife Kelley will be co-chef.) April 28 we'll dip into the food of Spain. Other meals have been scheduled for the last Mondays in May and June, but the themes for those are still under discussion. I plan to be at all of them!
Having overindulged at an Indian buffet in Tuscaloosa yesterday, I vowed to bypass the pie today. One more vow among many that I confess to have broken! I couldn't resist the pecan pie. And it looked just like this. And it was just this size. A quarter of a pie.
When you order pie at the Pie Lab, you get serious pie!
I am still amazed and overjoyed that the small town of Greensboro with a population of less than 3,000 in a rural Black Belt county like Hale is fortunate enough to have a restaurant of this quality with owner/chefs of the enormous talents and training that Seaborn and Kelley Whatley do have.
When you order pie at the Pie Lab, you get serious pie!
I am still amazed and overjoyed that the small town of Greensboro with a population of less than 3,000 in a rural Black Belt county like Hale is fortunate enough to have a restaurant of this quality with owner/chefs of the enormous talents and training that Seaborn and Kelley Whatley do have.
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