IN STORES NOW.
happened in 13 years. I think it would have been really hard to start with a single artist here or there. You couldn’t have generated enough energy. There were maybe 15 people, and we were bringing live music and visual art and lots of craziness. We would make up really strange events. We kicked up a lot of commotion.” Lowe Mill’s improbable success has surprised even the people who were already there. “We moved in during the Year of the Monkey, and here it is, the Year of the Monkey again,” Courtney says. “We didn’t know we would be here for a full cycle.”
W
14 Short Stories by Shelby Reese Lee, III Vol. 1: All Points North Vol. 2: The Famous Duck Hunt Vol. 3: Boy Freud Vol. 4: Major Steam Vol. 5: Under Veiled Thought Vol. 6: Maxine Dolittle Vol. 7: Putting to Rest Mrs. Wood Vol. 8: Wine Pine Valley Country Club Vol. 9: Jury Duty Vol. 10: Typical American Attitudes Vol. 11: Socially Connected Vol. 12: Moore Power Utility Company Vol. 13: Just Another Week Before Christmas Vol. 14: Broken Majesty
E AT ING R IGH T
ith an educated population of scientists, military personnel, artists, and techies, it’s no wonder that a vibrant culinary scene has begun to spring up in Huntsville. Five years ago, Chef Stephen Bunner opened his restaurant, called 1892 East, in the city’s Five Points historic district. He wanted a “high-quality, casual-based food in an inviting environment that used local and regionally sourced agreements wherever feasible. I wanted it to be Southern influenced without being purely Southern. That way if I wanted to do a little pesto garnish, I could do it.” But he wanted to avoid the fine-dining label. “That makes you a special-occasion restaurant, and I didn’t want that. We have a large base of regulars. The neighborhood has accepted us. The city as a whole has also accepted us.” 1892 East combines the best aspects of haute cuisine and a down-to-earth eatery. “Traditional Southern cooking is a lot like traditional French cooking, in that you cook from the ground up,” Bunner says. “You cook what you have. That didn’t always mean cooking richly, but it did mean cooking rich food well.” Chef Bunner’s influences come together in his exceptional stuffed, pan-roasted trout with sautéed onion and Serrano-style ham filling on fingerling potatoes and a bed of garlic-braised greens. His menu also boasts an extensive vegetarian menu featuring a grilled tempeh dish with roasted sweet potatoes, wilted spinach, and a rosemary and lemon pesto, making 1892 East a must for non-meat eaters visiting the Rocket City. The Huntsville area is in the midst of some explosive growth, which pleases longtime residents like Bunner. “It’s a mishmash of high tech and agriculture,” he says. “Huntsville’s history is in the soil, but its head and future continue to be in the clouds.” For more information on where to stay and where to eat when visiting, go to huntsville.org.
Wide ranging and ambitious collection of short stories which won three literary awards in eighteen months.
authorshelbylee.wordpress.com • facebook.com/shelbyreeselee
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