2014 May Franklin Living

May Vol. 4 Issue No. 4

Feeding those in need Local bakery offers freshmade pastries Contest: Franklin County’s favorite restaurants

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Fresh baked

O local bakery serves madeOne ffrom-scratch pastries daily

Feeding the hungry

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Volunteers at Faith Mission Outreach give to those in need

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Food & family

A weekly meal brings one local family together

Local fare

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See which restaurants were named county favorites

8 What To Do 16 Wellness 18 What’s Hot 28 Cooking with Sam 34 Classifieds 40 Looking Back 42 Parting Shot 4

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Franklin Living is published monthly

by Franklin County Newspapers, Inc. Copyright 2011 by Franklin County Newspapers, Inc.

P.O. Box 1088 • Russellville, AL 35653 256-332-1881 • fax: 256-332-1883 www.franklincountytimes.com FRANKLIN LIVING

General Manager Nicole Pell Managing Editor Kellie Singleton Sales Peggy Hyde Circulation Alton Zills Photography Kellie Singleton Bart Moss Keith Ledbetter 5

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FRANKLIN LIVING

FROM THE EDITOR

T

here is no denying that, in the South, food is a pretty big deal.

Whether it’s a good ol’ barbecue with family, a crawfish boil with friends, tailgating before the big game, or gathering together for Sunday dinner, those of us with Southern blood running through our veins know what it takes to recognize good food.

This particular issue of Franklin Living magazine celebrates the local food that many of our readers have come to know and love and some of the food-related traditions that are near and dear to our hearts.

For me personally, this has been a fun issue to put together because of the interesting people I was able to meet, and the fantastic food I was able to sample.

For a couple years now, I have heard about the amazing pastries and breads created at Lo Pollo Quillo Bakery in downtown Russellville, but I had never gone there myself to experience what they had to offer.

But when I went there to talk to the owner, Cristino Norberto, and his sons about being part of the magazine and was able to sample some of their pastries, I realized what a huge mistake I had made by not being a frequent visitor of their bakery. (But you better believe it’s a mistake I won’t be making anymore. I have a feeling I’m going to be a regular customer from now on.)

In this issue, you will also find a story on a local family, the Robinsons, who still gather together each Sunday to have lunch and spend time with one another. You may think this is a tradition that went out after the 1950s, but spending one meal with the Robinson clan will make you realize why this kind of family time is so important (not to mention the fabulous food Regina and Sharon put together).

It was also a joy to spend time with the volunteers of Faith Mission Outreach and see the impact they make on this area by giving out food to those who need it the most.

And how could we have an issue dedicated to food without highlighting some of the unique places in Franklin County that serve some of the best food around? For this special issue, we held an online contest where our readers and fans voted on their favorite unique-to-Franklin-County restaurant from three separate areas: Russellville, Phil Campbell, and Red Bay. Since there are multiple places in our county that serve fantastic food, voting was close, but in the end, El Patron, Backwoods Grill and Fish Camp, and Swamp John’s Restaurant came out victorious.

I hope that each of you enjoys this special issue dedicated to one of the South’s greatest traditions – food.

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FCNI managing editor Kellie Singleton with her husband, David, and their dog, Phoebe.

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WHAT TO DO Special service

Relay car show

April 17

April 19

First United Methodist ChurchRussellville will have a Maundy Thursday service on April 17, at 7 p.m. The special service will be a short play called “Beneath the Upper Room,” which tells the story of Jesus’ Last Supper from the viewpoint of the women who served him. All are invited to attend!

The Relay for Life Car Show sponsored by the South Side Baptist Church Relay team will be on April 19 from 9 a.m. – 2 p.m. at the South Side Baptist parking lot. Contact Milford Brown for more information.

The Belgreen Fire Department will be hosting a Boston butt fundraiser on Saturday, April 19. See any fireman or stop by CJ’s Grocery to purchase tickets in advance. Tickets are $30. Pick-up will be by 10 a.m.

Crappie tournament April 26

Relay for Life Concert April 19

The Relay for Life Concert sponsored by the Russellville Civitan Bake sale Relay team will be Saturday, April 19 from 3 – 7 p.m. at the Ralph April 18 Bishop Community Center. Other CB&S Bank will hold a bake sale Relay for Life Teams will have at their main branch in downtown booths set up for their fund raisers.

Russellville on Friday, April 18, Please come out and support the with all proceeds benefitting the American Cancer Society’s Franklin Relay For Life!

County Relay for Life. They also have “Cookin for the Cause” Yard sale fundraiser cookbooks on sale for $12. Copies April 19 are available at the main office in The CB&S Bank Relay for Life downtown Russellville. Proceeds team will host a yard sale fundraiser will also benefit the Relay for Life. in the CB&S Bank Plaza parking lot on Saturday, April 19 from 12:30 3:30 p.m. All proceeds will benefit Boston butt fundraiser the Relay for Life.

April 19

County Commission Annex Office in Russellville to consider grants for the month of April 2014. All grants must be turned in to Brad Bolton for disbursement to other members

by Monday, April 21.

The Russellville Hospital Relay for Life team will host the Relay for Life Cedar Creek Crappie Tournament at Britton Bridge Boat Ramp on Saturday, April 26 starting at 6:30 a.m. Cost is $50 for a two-person team. There will be cash prizes and door prizes.

RELAY FOR LIFE May 2

The Franklin County Relay for Life event will be held on Friday, May 2, at the RHS Stadium. Opening ceremonies will begin at 7 p.m. with the the National Anthem and the Survivors’ Lap. The luminaria ceremony will begin at 9 p.m.

Entertainment for the evening will be Rewind and the RHS Show Choir. Luminary bags purchased in honor or in memory of a friend FCCDC meeting or relative are now available for purchase at CB&S Bank’s main April 25 branch, First Metro Bank, Valley The next meeting of the Franklin State Bank in Littleville, and the County Community Development Franklin County Chamber of Commission will be on Friday, April 25, at 8:30 a.m. at the Franklin Commerce.

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FRANKLIN LIVING

The following groups were recently awarded OUT & ABOUT grants through the Franklin County Community Development Commission, which is an entity set up through the efforts of Sen. Roger Bedford, Rep. Johnny Mack Morrow, and other members of the Tennessee Valley caucus who worked to make sure TVA in-lieu of tax funds were being re-distributed in the counties where the money was generated. The committee consists of two appointed members, Brad Bolton and Kathy Hall, and a chairman, which rotates between the mayors of Russellville and Red Bay every two years. Currently Red Bay Mayor David Tiffin serves as the chairman. Funds are used to promote economic development, eduFCCDC representative Kathy Hall presents checks to cation, and recreation in the area.

Russellville Police Chief Chris Hargett for computer upgrades.

FCCDC representative Kathy Hall presents checks to Beth Rhea with Franklin County Soil and Water Conservation for their Envirothon event for county students.

Rep. Johnny Mack Morrow and FCCDC representative Kathy Hall present checks to Eva Graham for the Meals on Wheels program.

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Rep. Johnny Mack Morrow and FCCDC representative Kathy Hall present checks to Mikayla Murphree and Daisy Martinez for the Tharptown High School National Honor Society.

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Ron Harris for the Tharptown High School baseball program.

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OUT & ABOUT

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Frank Mitchell with the Franklin County Cattleman’s Association.

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Cohen Burbank and Tracy Garrison for the Tharptown High School Special Olympics field day.

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Franklin County Superintendent Gary Williams for the Formula School Protection Program.

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Carly Hellums for the West Elementary special needs class trip to Tupelo.

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Tabitha Seal, Katelynn Scott, Emma Riley, and Shelby Johnson on behalf of the Belgreen High School cheerleaders.

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Pharmacist: Jody Kiel

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Fresh out of the oven hen you walk in the door of Pollo Lo Quillo Bakery in downtown Russellville, you will quite possibly go into sensory overload.

The cases in front of you are chock full of delicious goodies that your eyes will have trouble comprehending all at once.

The delicious smell of fresh-baked breads and pastries is more than your nose can handle.

And just one bite of any of the made-from-scratch, melt-in-yourmouth baked goods will have your taste buds doing a happy dance – and that’s just what the Norberto STORY BY family wants to hear.

KELLIE SINGLETON Cristino Norberto first opened Pollo Lo PHOTOS BY Quillo Bakery, along with the adjoining resKELLIE SINGLETON taurant that serves a buffet-style lunch and dinner, in September 2008.

W

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Some might think that Cristino opened the bakery because baking was something he already knew how to do, but that wasn’t exactly the case.

“When we moved here, I knew I needed employment and a way to support my family,” Cristino said.

“I knew a man who had a bakery in California. I brought him here and he taught us the things we needed to know in order to open up our businesses.”

“We” includes Cristino’s sons, who help him in the bakery and in the restaurant.

“I knew I wanted it to be a family business,” he said. “That was my intention when I bought the building.”

Cristino’s son, Leonel Norberto, said he enjoyed being part of the family business.

“It’s great knowing you get to come to work each day and work with your family,” he said.

“It is a good dynamic and we make a good team.”

The Norberto family gets started early each morning making the breads and pastries their customers have come to love.

Their doors open at 6 a.m. each morning, and those who happen to wander past the kitchen can see the Norberto brothers and family members kneading the dough, measuring flour, crafting the dough into specific shapes (like their popular “elephant ears”), mixing up the assorted fruit fillings, and sprinkling a hint of cinnamon and sugar on their sweet treats.

“We don’t make our pastries very sweet,” Victor Norberto said.

“It’s just sweet enough, but people seem to like it that way.

“It’s a great feeling to watch someone enjoy something that you have worked hard on. That’s probably the best part of the job for me.”

Cristino is in and out of the bakery during the day making deliveries, but he said the best part about the businesses he has built is his daily interaction with the customers.

“I like getting to see everyone,” he said with a smile.

“We have lots of regular customers, but it’s always good to see new customers, too.”

Russellville resident Kevin Strickland has been a regular customer at Lo Pollo Quillo Bakery since it opened and said it’s become one of his favorite Franklin County eateries.

“My favorite thing is the pastries,” Strickland said.

“They are fresh, and my kids enjoy it because it’s something different. It’s just a good place to go.”

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WELLNESS

Dining out still possible even if you’re on a diet * Order foods that are broiled, boiled or roasted. Foods that are broiled, boiled or roasted tend to be healthier than foods cooked in other ways. When ordering your meal, ask that oils be used sparingly if not removed completely. When foods look somewhat greasy, dab them with a napkin in the same manner you might dab the grease from a slice of pizza. * Don’t fill up before your meal arrives. Once you have been seated, skip the unending bread basket, forgoing this free appetizer altogether or asking for raw vegetables instead. When fellow diners order potentially fattening appetizers, ask to have a side salad with low-fat dressing on the side instead. * Leave a little behind on your plate. Restaurant portions can be substantial, so don’t feel as if you need to finish your entire meal.

You can always ask the waiter to pack up what you have left behind, or, when ordering, ask if the restaurant offers smaller portions at lower prices. * Skip the dips and dressings. Many condiments can add unwanted calories to a meal, making even a healthy entree a calorie-laden meal that’s best avoided. For example, a salad covered in creamy Caesar salad dressing can take away from the overall nutritive value of the salad. Don’t be afraid to ask for substitutions or simply ask to have dressings put on the side so if you must indulge you can do so without going overboard. * Eat in the hours leading up to your dinner. Low-fat snacks eaten throughout the day will reduce the likelihood that you will overeat at the dinner table. Drink a tall glass of water and enjoy some low-calorie fruit so you won’t be famished once you arrive at the restaurant.

D

ining out at a restaurant is a treat for many people, while for others it’s a way of life. On-the-go professionals often find that dining out is simply more convenient than cooking at home. However, large portion sizes and dishes that tend to contain a lot of sodium and fat can make dining out less healthy than eating at home, which is a concern for those men and women who want to shed a few pounds.

But dining out does not have to be done at the expense of your waistline. The following are a few ways dieters can still enjoy their favorite restaurants without having to worry about their weight.

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* Avoid buffet-style restaurants. Many people cannot help but overeat at buffet-style restaurants, where the size of a typical spread can make it hard for dieters to stay disciplined. If you must eat at a buffet-style restaurant, choose healthy fare like salad and steamed vegetables. * Look for a low-calorie menu. Many restaurants now supplement their existing menus with a menu of low-calorie fare for those customers who want to eat out but want to do so without abandoning their diets. When visiting a restaurant, stick to ordering from the low-calorie section of the menu. The food will likely be just as delicious, though not as dense or as large.

FRANKLIN LIVING

FRANKLIN LIVING

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WHAT’S HOT

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Feeding the hungry F

ood is something many of us take for granted.

There’s some cereal in the pantry to eat for breakfast; we grab some lunch with friends at a local restaurant; and we sit down to a nice, homecooked meal with our family in the evening.

Many people rarely give the abundance of food a second thought because, quite simply, it’s always there.

But what about those people who don’t have that luxury? What about the ones who wake up each day and aren’t quite sure where their next meal is going to come from?

STORY BY This is where organizations like Faith KELLIE SINGLETON Mission Outreach in downtown Russellville PHOTOS BY come in.

KELLIE SINGLETON The Faith Mission Outreach in downtown Russellville is a needs-based ministry where those who qualify to receive assistance can get certain essentials such as food and clothing.

Russellville resident Pete Thorn has volunteered on a

FRANKLIN LIVING

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weekly basis at Faith Mission for the past four years, and he said most people wouldn’t believe the amount of people in the Franklin County area who have to do without food.

“When I first started working here, I just couldn’t believe how many people came in each month and said they didn’t have anything for them or for their kids to eat,” Thorn said.

“You just don’t know how bad off some people are until you get involved with an organization like this. You really start to see the needs that are out there and see how grateful and appreciative most of these people are to get some help.”

Faith Mission has been under the direction of a board of directors since the facility was acquired by Calvary Baptist Church in Russellville in 2008.

The former owner, Matthew Mangino, approached Dr. Wade Wallace, pastor of Calvary Baptist Church in Russellville, about the church acquiring the property since it was experiencing some financial hardships.

Wallace said once the church voted and gave approval to accept the property, church members and volunteers spent two years building up funds to do some muchneeded

remodeling and cleaning to prepare for the re-opening that took place in October of 2010.

“This is a great organization that is completely separate from the church itself but we have many of our church members who serve as volunteers there,” Wallace said.

“The church just hated to see a place like this that helps so many people in our community just close its doors, so several members provide the labor and time it takes to run the place, but it isn’t actually a branch of our church.”

Wallace said since many of their groceries they provide come from the United States Department of Agriculture (USDA), they have several federally-mandated guidelines they must follow in order to provide someone with assistance.

“At the beginning of every year, the people who receive assistance from us have to fill out a new form in order to continue to participate,” Wallace said.

“We have to have a valid I.D., we need proof of eligibility so we have to know if they receive any type of government assistance such as WIC, we need proof of SSI benefits if there are any, and we have to know the household income level.”

Wallace said the person must also be a resident of Franklin County since they want to help those in need locally first.

“This may seem like a lot of requirements, but we have to make sure we’re giving this assistance to those who really need it and not people who are trying to take advantage of the situation,” he said.

Thorn said that Faith Mission is also supported by local businesses, school groups and other organizations that donate food and other items throughout the year.

“Over the past month, we have received many, many boxes of canned food from the Russellville Curves program,” he said.

“They are doing a canned food drive and chose to support us, and we have been so grateful because every little bit helps.

Each can that is donated goes to a family who truly needs it and is glad to have it.”

Thorn said they’ve also received food from several school groups who have recently held canned food drives.

“The donations we receive are a great example of members of the community helping other members of the community,” he said.

“We may come down here and volunteer our time each week, but it takes a lot of people working together to make this all work successfully.

“We are able to see each week what a difference this makes in the lives of many people.”

The Faith Mission is open every Thursday from 2 p.m. until 5 p.m. to give out supplies. Anyone interested in filling out a form to qualify for participation can call Faith Mission Outreach at 256-331-GIVE or visit them at 104 Jackson Ave. S. in Russellville.

Volunteers are available throughout the week at various times. Donations of food, furniture, or new or slightly used clothing are always welcome and can be dropped off anytime in the drop-off box located behind the building on the back porch or by calling the church office at 256-332-2804.

FRANKLIN LIVING

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Food & family I

n the South, food is the centerpiece for any type of gathering or get-together – family reunions, old friends catching up, birthday celebrations, or just a regular Monday night.

But this tradition of gathering around a good meal isn’t something that has just evolved over the past several years.

This is something that has been passed down from generation to generation, effectively making children, grandchildren, and great-grandchildren experts at STORY BY KELLIE SINGLETON what a good, Southern get-together should look like.

PHOTOS BY KELLIE SINGLETON For the Robinson family, gathering together each week has been a tradition for more than 50 years.

J.D. and Beth Robinson, along with their children and other family members, gathered at Beth’s parents’ home for many years each Sunday after church.

Beth said this was something she remembered doing all her life, and something that continued after she was married and had a

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family of her own.

When Beth’s mother passed away, those Sunday gatherings then moved to her home, where she continued to host her children, and then her grandchildren.

But as the time passed and both J.D and Beth got on in years, health issues began to prevent them from serving as hosts of their weekly family dinners, so the responsibility of hosting soon fell to their son and daughter-inlaw, Eddie and Sharon Robinson.

“I have been part of the Robinson family for 34 years, and I hardly remember a time when we weren’t all getting together to eat on a Sunday afternoon,” Sharon said.

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“This has just always been our designated time to eat and catch up on what’s been going on for the past week, and it’s something we’ve all come to enjoy and look forward to.”

Sharon said the weekly Sunday dinners have always included family, but there have been many times where they also include friends or members of their church family, too.

And when Eddie and Sharon’s oldest son, Jacob, married his wife, Erin, Erin’s mother and two sons became an important part of the Robinson family Sunday dinner tradition.

“I can remember one of the first times I came to eat on a Sunday after church with Jacob

FRANKLIN LIVING

and as soon as I walked in the door, they were asking me where my mom was,” Erin said.

“I told them she was at home, and they went on and on about how I should have invited her to come, so my mom has been part of this tradition ever since.”

And not only has Erin’s mom, Regina Peppers, become part of the tradition, she has become an active participant in the tradition by hosting and cooking for the family on a regular basis.

“My grandma always cooked good, Southern food, so this is the kind of cooking I’m used to,” Regina said.

“When Erin and Jacob got married, they told me I was family now, too, and I’ve been glad to be a part of this. I love how it brings everybody together and we can all joke and laugh right under one roof.

“Plus, I love being able to cook things that people love and seeing how happy it makes them. I’m happy when I can make other people happy.”

And as J.D. and Beth look around the table at their children, grandchildren and extended family, anyone would be able to tell that happiness is exactly what they are feeling.

“We’ve always had a real close family, and we love being able to spend time with them,” J.D. said.

“We’re lucky to be able to still do this – to be able to get out and spend this time with them – so we’re going to do it for as long as we can.”

Beth said in a time where everyone is going in opposite directions, she’s glad they can all have a designated time to gather together in one place.

“Everyone is so busy, but we all know that on Sundays, we’re going to be together,” she said.

For Jacob and Erin, this designated family time is also important to them because of the life they want their sons, Kolt, 10, and Logan, 8, to have.

“I absolutely love that my boys will grow up being a part of this,” Erin said while looking around the room at the people gathered there.

“I truly believe that you can learn more from your family – from sitting and listening to their stories and their memories and their advice – than you could ever learn anywhere else.

“Most people take their family for granted, and I want my kids to appreciate it, so these Sunday dinners mean a lot to me and to Jacob because of what they are teaching the boys.”

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FOOD

Cooking with Sam Recipes by Sam Warf

Butter Cake 1 ½ cups butter 2 ½ cups granulated sugar 5 eggs 1 tsp. pure vanilla ¾ tsp. almond extract (optional) 3 cups all purpose flour ¾ tsp. baking powder ¼ tsp. salt 1 cup milk Mix butter, sugar and one egg at a time. Then add vanilla, flour and salt. Then add milk and flour, alternating until all incorporated. Pour into 2 8” round pans or a bundt pan. Cook at 325 degrees for 35 minutes or until knife inserted comes out clean.

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FOOD Apple Sausage Cheese Breakfast Bake 1 ½ cup pork sausage 1 ½ cup milk 1 can apple pie filling or ¼ tsp. salt 2 cups fresh apples 1/8 tsp. pepper 2 cups cheddar cheese 6 eggs 1 ½ cups Bisquick 1. Cook sausage, drain, add apple filling, spread on bottom of a 13x9 greased pan. Sprinkle 1 cup of cheese over top.

2. In a bowl, mix Bisquick, milk, salt, pepper, and beaten eggs. Pour evenly over cheese.

3. Bake 30-37 minutes, until knife comes out clean. Top with 1 cup of cheese. Bake 3-5 more minutes. Let stand 5 minutes before serving.

Brunch Enchiladas

Cheddar Potato Bake 4 cups hash browns 1 ½ cups of cheese, divided 5 slices fully cooked bacon 1 cup Bisquick 3 cups milk 6 eggs ½ cup onion ¼ cup red bell pepper 1. Mix potatoes, cheese, bacon and peppers.

Spread in a 13x9 greased dish.

2. Mix Bisquick, milk, eggs and black pepper to taste. Pour over potato mixture. Sprinkle ½ cup of cheese over top.

3. Bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.

2 cups of ham or chicken 1 cup finely chopped red bell pepper ½ cup sliced green onion 10 flour tortillas 6 eggs 2 cups half-n-half 1 tbsp. all purpose flour ½ tsp. salt Hot sauce to taste 1. Mix ham, pepper and 1 cup cheese. Put 1/3 in each flour tortilla, roll-up. Place in a greased 13x9 baking dish.

2. In a bowl, beat egg, half-n-half and flour, pour over tortillas, refrigerate 8 hours.

3. Preheat oven to 350 degrees, sprinkle 1 cup cheese over top. Cover and cook for 25 minutes, uncover and cook for 10 more minutes.

Serve hot sauce on the side.

4. Crumble bacon on top before serving.

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Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to members of the Russellville Middle School golf team for the golf program.

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OUT & ABOUT

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Rhonette Bailey for the Tharptown High School counseling program materials.

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Coach Chris Heaps for the Russellville High School baseball program.

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Lisa Keeton for the Russellville High School cosmetology program.

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Katelynn Scott, Doris Holderby and Shelby Johnson for the Franklin County Career Tech Center’s FBLA state convention trip.

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Frankie Hammack, Natalie Bendall and Chris James for the two-way radio project at RMS, RES and WES.

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OUT & ABOUT

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Megan Swaim for the purchase of two iPads for her classroom at West Elementary.

FCCDC representative Kathy Hall and Sen. Roger Bedford present checks to Debra Lawler for the purchase of two iPads for her classroom at West Elementary.

Sen. Roger Bedford and FCCDC representative Kathy Hall present checks to Shawn Reathford, Chris Royster, Maegan Burks, and Warren Seavey for improvements to the Russellville Dream Center.

FCCDC representative Kathy Hall present checks to members of the Cultura Garden Club for downtown improvements.

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Local Fare F

or those who only scan the surface, it may see like Franklin County is lacking when it comes to places to eat, but those who dig just a little bit deeper will be rewarded with some of the most unique local restaurants around.

When trying to think of all the unique-to-Franklin-County restaurants there are, the staff of Franklin County Times and Franklin Living magazine came up with 22 different places where citizens and visitors to our county can dine – places that range from hamburgers and fries to tacos and burritos to catfish and smoked chicken to barbecue and pizza.

To celebrate these special places that serve up some of our favorite cuisine, our staff held an online contest on social media to see which local eateries reigned supreme.

Our readers and fans chose their favorite restaurants from three separate areas in Franklin County: the Russellville area, the Phil Campbell/Spruce Pine/East Franklin area, and the Red Bay/Vina area.

All of our local restaurants have loyal fan bases, and after five days of voting, the races were close. But ultimately, only three restaurants could come out on top.

Swamp John’s Restaurant took home the title of fan favorite for the Red Bay/Vina area.

Backwoods Grill and Fish Camp edged out the competition for the Phil Campbell/Spruce Pine/East Franklin area.

And El Patron Tex-Mex Restaurant was chosen as the fan favorite for the Russellville area.

Read on ahead to learn more about each of these three unique restaurants and why they have the locals coming back for more.

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35 FRANKLIN LIVING

Swamp John’s Restaurant

M

any people have become acquainted with Swamp John’s Restaurant through their popular catering business or even one of their locations in Muscle Shoals or Florence, but the original Swamp John’s in Red Bay is not just a favorite place for patrons to eat in the west end of the county, it’s a favorite for many Franklin County citizens.

The original Swamp John’s sits near the intersection of Alabama 24 and Alabama 247 just past the Halltown community near Red Bay. The restaurant is located in a converted gas station and is STORY BY KELLIE SINGLETON the epitome of a good, Southern eating establishment.

You won’t find frills and fine china when you walk through PHOTOS BY KELLIE SINGLETON & the doors, but what you will find is good food, friendly peoKEITH LEDBETTER ple, and an enjoyable atmosphere that will leave you looking forward to your next visit.

John Shewbart is the owner and namesake of the restaurant that was started

by Shewbart’s mother over a decade ago.

“She was an outstanding cook,” Shewbart said. “She worked at the school lunchroom and the hospital lunchroom, and she was the one who got the food and everything else started.”

And patrons of Swamp John’s can’t seem to get enough of the delicious food, namely the chicken, shrimp, and their famous catfish.

Most any day, especially around lunchtime, the humble restaurant will have cars and trucks overflowing the parking lot thanks to all the people who consider Swamp John’s one of their favorite places to eat in the Red Bay area.

“Counting the catering, we probably have a thousand customers every week,” Shewbart said. “Here at this store [in Red Bay], we usually have 75 customers a day for lunch. Out in the country like we are, that’s a pretty good number.

“The Muscle Shoals store does a lot of business for lunch usually. With our catering it just depends on where we are. On average we cater at eight different places a week.”

Because of the catering, the Swamp John’s name has become as wellknown in the Shoals and across Franklin County as it is in Red Bay – a fact that Shewbart attributes to much of the growth the restaurant has seen over the years.

“It feels good,” Shewbart said. “The restaurant business is tough at the moment.

Everything has gone up, and it’s tough to get by. Our catering is mainly used as a fundraiser for different groups and organizations, but the restaurant does pretty well for us.

“I’m grateful and thankful for the success the restaurant has had. It’s tough, but we’ve managed to go through some hard times here, and we’re still going.”

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FRANKLIN LIVING

N

ames can sometimes be a little deceiving because there may be more than meets the eye.

That’s the case with Backwoods Grill and Fish Camp in the Phil Campbell and Spruce Pine area. It’s not in the backwoods, they don’t just serve fish and there is no fish camp.

So, what is it? It is home to some of the best food in Franklin County.

Backwoods Grill and Fish Camp opened on March 3, 2011. Just STORY BY over one month later, an EF-5 tornado ripped through the towns BART MOSS of Phil Campbell and Hackleburg uprooting many lives and busiPHOTOS BY ness. The twister just missed Backwoods Grill and Fish Camp thus BART MOSS making the restaurant a savior for many local residents of the two towns.

“Our business was good immediately after we opened the doors,” owner Peggy Herring said, “but the tornado changed things.

“When we started, we were just open on Thursday through Saturday. After the tornado, we started opening on Tuesday and Wednesday to meet the demand and we’ve just kept doing it.”

Many of the restaurants were destroyed in Hackleburg and Phil Campbell and the only grocery store in Hackleburg was destroyed. People wanted a home cooked meal or they just wanted to visit with friends and neighbors, and Backwoods Grill and Fish Camp was centrally located to both towns. It was a natural fit.

“We have some very loyal customers from here in Phil Campbell, but we also have loyal customers in Hackleburg, Hamilton and the Russellville area” Herring said.

“We have been very blessed. Our restaurant has become a meeting place for folks. They come here to eat but also to see their neighbors and just talk.”

The restaurant has a unique, rustic look to it. It has a cabin-like feel and is decorated with many older objects that Herring has collected and refurbished.

“I like old stuff,” Herring said laughing. “But, I do think it gives us a unique look.”

Backwoods Grill and Fish Camp serves traditional American-fare food such as hamburger steak, catfish and chicken. The menu is simple in most cases – a sandwich or a plate. But there are a lot of great food choices that keep patrons wanting to come back for more.

Backwoods Grill and Fish Camp also serves a daily lunch buffet. On Friday night and Sunday, they serve the buffet along with a salad bar.

Herring said their most popular item may be the hamburger steak.

“The sheriff [Franklin County Sheriff Shannon Oliver] says we have the biggest hamburger steak in Alabama,” Herring said.

And Oliver said that was an accurate statement.

“It’s big and it’s good,” Oliver said. “It’s one of my favorite things there.”

One thing you may not expect the restaurant to serve may be one of its better dishes – the Nachos Platter. It’s listed as an appetizer on the menu, but

FRANKLIN LIVING

don’t be fooled – it’s huge and can easily serve more than one for a meal. It can be ordered with ground beef, chicken or barbecue.

Herring said they have also made a couple of recent additions to meet the demands of their customers “We just added a pizza oven so we can make custommade pizza the way the customer wants,” she said.

“We’ve also added a party room to accommodate big groups like Christmas and birthday parties, family reunions, business meetings or just people wanting to get together.”

So, why the name Backwoods Grill and Fish Camp?

“We were just going through name ideas and it sounded like it would catch on.”

And, catch-on it did. As one customer said while trying to order, “Well, I can’t decide. It all sounds good!”

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El Patron F

or Juan and Armando Torres, the restaurant business is a family affair and all they have ever known. The Torres brothers also feel like they have found a new family in the city of Russellville and Franklin County.

The Torres brothers moved to Russellville and opened the Tex-Mex restaurant El Patron in 2009. In the five years since, they have seen their restaurant take off and become one of the most popular restaurants in the county.

“It’s been a very pleasant surprise,” Juan Torres said. “When we were STORY BY BART MOSS working in Tennessee with our other brothers, we were looking for a PHOTOS BY new place to start a business. El Patron has become our most popular BART MOSS restaurant.”

“We love living here,” Armando Torres added. “We have lived in big cities and, to us, a town like Russellville is a great place to live and raise our children. It is quiet and the people are nice.”

The Torres brothers have been in the restaurant business their entire lives. As a matter of fact, it was their father who created the special seasoning that gives the food at El Patron its unique taste that keeps customers coming back.

“We take a lot of pride in our food and our service,” Armando Torres said. “The people here have been very accepting and friendly to us. We feel very comfortable and appreciative of our customers. We want them to have a great experience and feel at home.”

Both Juan and Armando agree that their two most popular meals are the Baked Potato Fajita and the Fajita Bowl. Both also agree there are meals on the menu that people don’t know about that may be some of their better creations.

Armando says he thinks people would really like the Chile Relleno if they tried it.

“It is very authentic Mexican food,” he said. “It has a very unique taste. If customers tried it, they would really like it.”

Juan says Chori Pollo is one of El Patron’s better kept secrets.

“It is grilled chicken breast with sausage,” he said. “We don’t use the fat of the meat and that gives it a very delicious taste.”

No matter their customers order, they just want them to be satisfied and to keep coming back. The Torres brothers are also listening to their customers and hope to expand in Russellville in the near future.

“We want to be able to better serve our customers,” Armando said. “We have limited seating so it hurts us at high traffic times like Sunday after church. We want our customers to feel comfortable. We want large groups to visit us and that is something else we have a hard time accommodating.”

For now, however, the Torres brothers will keep welcoming their loyal customers and new customers alike. They want everyone to have the experience that one small child had shortly after they opened El Patron.

“We had a small child send us a letter telling us how much he liked the food,” Juan said.

“He was proud we were in Russellville.”

The Torres brothers still have the letter in the office in the back of the restaurant.

“It is a constant reminder of why we do what we do.”

38

FRANKLIN LIVING

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Roger Bedford & Assoc. P.C. 256-332-6966 • fax: 256-332-6967 • 334-242-7862 • email: senbedford@aol.com Paid for by Roger Bedford, P.O. Box 370, Russellville, AL 35653

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FRANKLIN LIVING

Cell: 256-412-8086 Fax: 256-332-9663 39

LOOKING BACK

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LOOKING BACK

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PARTING SHOT

“Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.”

- Skye Gyngell

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FRANKLIN LIVING

TifÀn Motor Homes

105 Second Street NW • Red Bay, AL 256-356-8661 Ricky Johnson’s career path hasn’t taken many turns along the way. The Red Bay native joined TifÀn Motorhomes in 1990, shortly after graduating from high school, and quickly found his niche.

Johnson worked on the line in the electrical department for a short time before moving to the parts department, where he has remained for more than 22 years.

Johnson answers customer and dealer questions concerning parts and has recently helped develop a parts catalogue.

He is currently working to develop a website that will allow dealers to purchase parts online.

“They moved me to the parts department while I was in college (at the University of North Alabama) and I have been here ever since,” said Johnson, whose wife, EfÀe, works in the TMH sales department. The couple’s daughter, Trina, also works in the parts department and shoots photos for the catalogue and parts website, which will go live later this year.

When he’s not busy working at TMH, Johnson operates RV Cleaning Service.

“I clean RVs for TifÀn and for customers,” he said.

But it’s a newly found hobby that has become a passion for Johnson and his wife.

“I started running two years ago and I have just fallen in love with it,” he said.

“Now, I run every time I get the chance.

It’s something I never would have thought that I would enjoy so much.”

Johnson has completed three marathons and has Àve booked in 2014, including one in New Hampshire and one in Savannah, Ga. He is currently waiting to hear if he has been accepted to run in the New York City Marathon later this year as well.

“The Àrst one I ran was in Tupelo (Miss.) and I have ran the MercedesBenz Marathon in Birmingham and one in Little Rock, Ark.,” Johnson said.

So far, Johnson’s best time is four hours and 33 minutes, which he recorded in the Mercedes-Benz Marathon.

“I told the folks in New York that I would do it in four hours and 15 minutes if they let me in,” he said. “You have to be approved there, they won’t just let anyone in to run it.”

One long term goal he has is to compete in a marathon in the state of Hawaii.

“I just think that would be the trip of a lifetime and to plan it around a marathon would be unbelievable,” said Johnson, as he recalled how he fell for the sport.

“I never played any sports in school and running is the one sport I fell for.

It’s just a mental and physical challenge and I love it.”

Preparing for marathons requires a great deal of time and effort, including running three or four times each week, but there are still other things Johnson Ànds to do in his “spare” time.

“I really like to Àsh and to work around the yard and pool,” he said.

“Between all the things I do, there’s not a lot of time for any one particular thing.”

After 23 years, Johnson knows he’s where he’s supposed to be.

“When I started here right after high school, I thought ‘I’ll work there until I get out of college,” he said.

“But I felt comfortable here, I liked the people I worked with and I really respect the TifÀn family, so I plan to stay here until retirement comes.”

www.tifÀnmotorhomes.com

Ricky Johnson