Featured image: Dan Busey/TimesDaily
Florence, Alabama, a quaint college town in the northwest corner of the state, is exactly 1,951.6 miles from Hollywood. Known for its Blues music heritage and small-town charm, the eclectic city could not be further from the lights and cameras of La La Land. But, in a small bistro tucked away in the city’s historic downtown lies an unexpected piece of tinseltown.
In 2018, Tennessee-native and chef Jack White opened Jack’s Place Bistro, a stylish cafe serving up delectable eats and craft cocktails. However, as most Florence locals know, before opening the cafe, White enjoyed a decades-long, illustrious career as a food stylist for some of the most iconic films in movie history. Whether it is the purple cupcakes in The Cat in the Hat or a bologna sandwich manhandled by Jim Carrey in Bruce Almighty, chances are you have seen White’s (sometimes) edible creations on screen.
A Fateful Beginning
While White’s impressive career involved a lot of hard work, its impetus occurred completely by chance. While working as a caterer in Los Angeles in between acting jobs, he rented a kitchen from an industry food stylist who was impressed by his culinary talent and subsequently offered him a job.
“We got to talking, and she liked my work, and thought that since I had been on a soap opera for five years, she knew I knew my way around a set and I wouldn’t be freaked out by the actors,” White said with a laugh.
However, unsurprisingly, there is more to food styling than remaining composed around the talent. White spent years on more than a hundred films and television shows meticulously watching actors’ bites each take to ensure continuity, creating scrumptious-looking treats out of less than appetizing materials like wax and crayons, planning picture-perfect menus to enhance each scene his work appeared, and juggling the egos that come with working on a Hollywood film set.
From Hollywood Hills to the Rolling Hills of Tennessee
In 2011, White was unexpectedly called back to his hometown in Pulaski, Tennessee, to be closer to The Hunger Games production he was working on at the time. And as fate would have it, he enjoyed being back in the South more than he anticipated.
“[Being in California] is like an addiction, but once I broke the habit of being in Los Angeles, I didn’t want to go back,” White said.
Being home amidst the slower pace of the Tennessee countryside, White decided it was time to fulfill his longtime dream of opening his own restaurant where patrons could enjoy his food on a deeper level than just seeing it in their favorite film. He felt drawn to his old college town of Florence, which had grown remarkably since he graduated from the University of North Alabama years ago. With its bustling entertainment district and prominent music scene, White knew it was the place for his restaurant to call home.
Where Food and Film Converge
In 2018, Jack’s Place Bistro opened its doors and quickly became a local staple. On June 16, the beloved restaurant will celebrate seven years in business. From flatbreads that use the same recipe as the rolls gifted to Katniss by District 11 in The Hunger Games to a brisket sandwich made with the same braising technique White learned from the renowned chef Thomas Keller while working on the set of Spanglish, White treats his guests to a bit of movie magic with every bite.
But his restaurant’s menu is not the only way White integrates his passion for food and the dramatic arts. White regularly collaborates with the local community theater (housed in the historic Shoals Theatre, just a few blocks from Jack’s Place) to host Dinner Theatre Nights — a festive evening that pairs a play production with a themed dinner hosted by the restaurant. The most recent being a dinner served before a performance of South Pacific in April, complete with a tropical-infused menu inspired by the musical.
From being a featured chef for local dinner galas to mentoring students in the university’s culinary program, White has solidified his position as the resident culinary expert in the North Alabama town. But despite the esteemed reputation that precedes him, White says the small town is where he feels most at home.
“It’s the friendliness, you know?” He said, referring to the differences between the West Coast and the South. “People are really authentic down here, and I was raised here, so it’s my comfort zone.”
Looking for more inspiring chefs from around the region? Click here.
