Decking the halls

Andalusia company decks halls across Alabama

By Stephanie Snodgrass

The holidays are all about making memories.

For one Andalusia family, it’s a mission they’ve taken to heart.

Whether working with their company, Burr Industries, or watching families build memories while visiting one of their countless holiday creations – for Justin and Sarah Sightler, it’s all about creating family tradition.

And while the Burr Industries name might not sound familiar, odds are you’ve seen their work. Burr Industries is quickly becoming one of the nation’s leading wholesale holiday display companies. Their work is featured in the annual Christmas scenes in cities and towns across the state, including Andalusia, Brewton, Atmore, Opelika, Elba, Luverne, Auburn, Foley, Birmingham and more. Over the years, pieces have gone as far as Canada, South America, Hawaii and Dubai.

“When you begin a business, you dream about what you can accomplish,” Justin says. “But when you see families loving what was created by your team, that’s what fuels us to continue improving each day.”

Humble beginnings

In the mid-1970s, Alabama’s economy was changing from agricultural to industrial. Many farmers converted cotton land to planted pines or pastureland. Others shifted to soybeans and other cash crops. Roger Sightler, the founder of Burr Industries and longtime cattle farmer, recognized the need to keep his crew employed between harvests. He took a hobby started in his barn to the next level in 1975.

“Dad’s first piece he ever made still hangs in my office,” Justin says. “He saw a need for quality décor and started with pine burr wreaths. Then, he moved on to vine deer, Santa sleighs and nativity scenes using natural elements from the farm. He started going to ‘market’ in Atlanta and Dallas and made some great connections to build a network of distributors.”

In the mid-1980s, the company created its iconic building-sized red Christmas bow, which is now the company’s staple product.

From there, the inventory, staff and client base grew. In 2012, after operating his own local business, Justin, a 2006 Auburn graduate, and his wife, Sarah, became the owners at Burr and began to focus on growing the business.

Lighting the way

The Burr Industry catalogue now features signature Burr bows, fiberglass ornaments, Christmas trees, greenery and elaborate lighted holiday designs.

“It really is a niche that we fill,” Justin says. “We are always looking for new ideas and educating ourselves on how to take a concept into reality. We are surrounded by talented people, and they are the key to our success.”

In its beginning, work was done with a handful of employees. Today, the roster has grown to more than 20 full-time workers. As seasonal

Sightler family: Justin and Sarah Sightler and their three children, Emma, Callie and Anderson.

work comes in, that list grows by another appreciated – especially considering their 12 to 15, who all work five days a week to families get to enjoy the fruits of their labor meet the company’s growing demand. during Andalusia’s CandyLand experience

“We work very hard to create an envi- throughout the month of December. ronment where people don’t have a job For those unfamiliar with the monthwith Burr Industries, but a career,” Justin long Christmas celebration in Andalusia, says. “When our people are successful, the concept began in 2013 by its Chamwe’re successful.” ber of Commerce and features “snow,” ice

The Sightlers believe in keeping it in the skating and tubing, a cottage village on family when it comes to hiring. On staff is the Court Square and, of course, holiday Justin’s brother-in-law, Zach Jones, who is light decorations created by Burr Indusresponsible for leading the company’s day- tries. The free event earned the city recto-day operations and product develop- ognition in Southern Living and Country ment. Sarah joined the staff in January as a Living magazines and continues to draw project manager, and her dad, David, runs A Burr Industries holiday display at The Wharf in tens of thousands of people to the small the shipping warehouse. Justin also has Orange Beach. Alabama city. It is open every weekend in plans to employ his three kids on the bow December. floor as soon as they are “table height,” he says. “I can’t describe the feeling knowing our people helped to create – and continue to help create – so many memories,” Justin Getting ready says. “It’s not only for themselves by creating those pieces (at

Although 2020 presented numerous challenges for most small CandyLand) with our own hands but also knowing that we had businesses, the company was able to pivot and overcome setbacks. a part in bringing so much happiness to all those children. It’s The campus grew with new buildings, managers, and machinery, something we are very proud of.” paving the way for new products and opportunities for growth. The same can be said for those visiting Brewton’s Nutcracker

“And, thankfully, a global pandemic can’t cancel Christmas,” Holiday event, Wind Creek Casino in Atmore and OWA in Foley, Justin says. also during December. Their products are also featured across the

In October, production began for the holiday season. Giant or- country in various lightshows, botanical gardens, zoos and other naments dot the grounds, while production crews were sweating holiday events. in the lingering summer heat. Orders come in every day from “Every year, our people work so hard to take those visions that clients looking forward to carrying on Christmas traditions for our clients have and transform them into something that people their families, visitors, and residents. can enjoy,” Justin says. “We are grateful for the opportunity we

For those on staff locally, they know that their hard work is get every year, and we look forward to what the future holds.”

These red fiberglass Christmas ornaments are constructed using a giant mold in the Burr Industries Andalusia facility.

Creekside cuisine is served with a scenic sunset at Off the Hook

Story and photos by Emmett Burnett

Chickasabogue is different. Creek? River? Bayou? It has been called all three. Regardless the name, the massive tributary winding around Chickasaw, Alabama has a common denominator – Off the Hook Marina and Grill, as unique as the creek bank it sits on.

The former boat parts storage building on 621 North Craft Highway offers seafood, steaks, sandwiches and more — the food has a following. Loyal customers are friends. New customers are friends who haven’t met yet.

They come by land and water. “Nobody comes in here a stranger,” laughs Chickasaw regular Raymond Norman. “We won’t let them.”

Creek vessels, small and large, dock in back. Crews disembark to pick up orders or remain onshore, mingling with the land people who drive here.

Rivaling its signature dishes in popularity is the outdoor dining room, the Sandbox, overlooking Chickasabogue Creek. And when they say “sandbox,” they mean a really big one with picnic tables under bright red and blue umbrellas, shading from summer sun by day and just cool to sit under by night. Off the Hook is at its best at sundown.

“We have the most spectacular sunsets,” notes restaurant General Manager Buffy Eilers. And as if by cue, golden rays of sun transform to deep blues of dusk over shimmering waters. On the Sandbox stage, singer-guitarist Elaine Petty croons, “Nothing’s gonna be by the book, here at Off the Hook.”

The restaurant’s main building is temporarily closed due to COVID restrictions, so everyone dines in the adjacent Sandbox. Everyone loves it.

One would expect this eatery – with cinderblock walls, cement floors, and a parking lot that on occasion becomes one with the creek – would serve food as off the hook as its name. One would be correct. Creekside cuisine is fine.

Mobile Bay Magazine ranked Off the Hook as having one of South Alabama’s “7 Best Burgers You’ve Never Had.” Eilers says, “Actually it’s a fancy meatloaf sandwich topped with our homemade mac-n-cheese and dressed with chipotle mayo.” The bountiful burger literally has a fan club.

About a dozen other sandwiches, burgers, po’boys, nachos and more are served, including the Holy Cow. It is so named for a 6-ounce ribeye topped with peppers, onions and parmesan cheese with homemade horseradish on a warm hoagie. A first-timer’s initial taste is often followed with a positive two-word review: “Holy cow!” Hence the name.

Seafood offerings feature entrees noted as not only delicious but seriously fresh. How fresh? “Our Gulf Shrimp didn’t have a care in the world yesterday,” states the menu.

The outdoor dining area, the Sandbox, features live music, audience karaoke, bingo and beautiful sunsets.

Two favorites at Off the Hook are the Holy Cow sandwich – a six-ounce ribeye topped with peppers, onions, cheese and homemade horseradish – and the shrimp dinner.

Another staple is “Creek Trash,” a mountain of tortilla chips cov- water,” Eilers says. “We had not planned on a full-service restauered in chopped ribeye steak. You heard me – ribeye steak, as in rant.” The Sandbox eating option came later. Guests had an option not ground beef. It is layered with black beans, black olives, lettuce, of indoor or outdoor dining and one day they will again, when days tomatoes, white queso, and cheddar of COVID-19 pass. Phone-in pickups cheese under a net of sour cream with and deliveries are also available. salsa and jalapenos on the side. At 5 p.m., the dinner menu comes

Everybody has food favorites. “Mine out as the sun sets. During the evening is the Buffalo Chicken Totchos,” cus- an array of features – live music, automer Norman says, describing chick- dience karaoke, bingo, and occasional en breast sautéed in homemade buffalo surprises – entertain guests. “Last Sunsauce on a bed of tater tots and melt- day a server took the stage and sang ed cheese. John and Lorna Marchiolo ‘Proud Mary,’” Eilers recalls. “Not many from nearby Satsuma are undecided. places let you do that.” “The steak is delicious,” John notes and Off the Hook is only open Frismiles, “but everything is excellent.” day-Sunday. Special events are often

Everything is homemade. Meats are planned, such as New Year’s Day’s “Gacut, salads prepped, and seafood sim- tor Plunge.” On Jan. 1 in the dead of a mered onsite. Omelets are available The picturesque back entrance of the Off the Hook Chickasaw winter, behind the restauanytime and are beloved during Sunday Marina and Grill, on Chickasabogue Creek. rant, volunteers jump into the frigbrunch. id waters of Chickasabogue as hardy

The fun and food loving atmosphere has been a mainstay since souls. They exit the waters as blue Smurfs. opening in 2016. Co-owners Kate Anderson and Dr. Thomasina The restaurant’s July 4 and New Year’s Eve parking lot fireworks (Thomi) Anderson-Sharpe originally intended Off the Hook to be show is one of Mobile County’s best. Other events and activities are a get-it-and-go sandwich stop. Customers had other ideas. updated regularly and posted on the restaurant’s Facebook page.

“We placed tables outside because patrons wanted to sit by the Eilers credits the fun atmosphere to Off the Hook’s guests and the staff’s personal touch. “It’s just a happy place to eat good food,”

Off the Hook Marina and Grill 621 N. Craft Highway (Highway 43) Chickasaw, AL 36611 251-422-3412 Hours: 10:30 a.m. to 8 p.m. Friday-Sunday; closed Monday-Thursday Search for their page on Facebook Chickasaw  she notes. Servers ask your name. There are no table numbers. “We want your first name. I want to know you by name, not a number.” Tonight my new best friend, server Jay Prince, knows my name. She returns with a Holy Cow sandwich, a side of boiled shrimp, and a cheerful “Here ya’ go, Emmett.” Holy cow indeed. Another night on the waters of Chickasabogue. The sun is setting and the food is great because life is good on the creek, when you’re off the hook.