Huntsville, AL October 2023

The Food Issue

JEANNE ALLEN

YOUR REALTOR FOR LIFE

Let me help guide you through the buying or selling process. I am a life-long resident of Huntsville and love this city. I have been a realtor for 23 years. I am very passionate about developing lasting relationships with clients. I truly care about them and their families. I strive to make your experience in moving to, within or from Huntsville as quick and stress free as possible.

Jeanne Allen, Owner and Broker Associate

3508

Memorial Pkwy SW, Huntsville

(256) 337-7615

www.findinghuntsvillehomes.com

Teacher for 25 years

Born and raised Huntsvillian

Dedicated to finding you the best home at the best price

November 3-5

Presented by : Johnson Orthodontics

Von Braun C enter | S outh Hall

A Holiday Shopping Marketplace

Tickets for the market and all special events can be purchased in advance at underthechristmastree.net or at the door.

Mimosas at the Market

FRIDAY, NOVEMBER 3rd | 8:00 a.m.-10 a.m.

$30 per person includes weekend pass, refreshments and special discounts from most vendors.

Admission

Day Pass - $10 S eniors (65+) - $5

Children under 12 get in free

Friday, Novemb er 3rd 10:00 a.m. – 6:00 p.m.

Saturday, November 4th 10:00 a.m. – 6:00 p.m.

Sunday, November 5th 12:00 p.m. – 5:00 p.m.

our community thrives, we

Whenall prosper.

Prosperity is about so much more than money. It’s about living well in a community that is healthy and stable. At Morgan Stanley, we feel fortunate to live in a place that is supported by so many worthy service organizations. Their good deeds make everyone’s life richer.

The Mantooth/Pols/Keene Group at Morgan Stanley

Alex Pols Senior Vice President Financial Advisor

256-690-5479

Alex.Pols@morganstanley.com

Pennie Keene

Senior Vice President Financial Advisor

256-690-5801

Penelope.Keene@morganstanley.com

Mark Mantooth

Managing Director–Wealth Management Financial Advisor

256-690-5456

Mark.Mantooth@morganstanley.com

305 Church Street Huntsville, AL 35801

Left to right: Alex Pols, Pennie Keene, Mark Mantooth

Food For Thought

Growing up my dad planted a garden every year. Row after row of green beans, squash, okra, corn - you name it, he planted it. I remember my grandmother always had a tomato garden, and my mom always grew cherry tomatoes that we would pick right off the vine and pop into our mouths. Fresh food was a part of daily life and still is for my family.

Two of my greatest joys as an adult have been gardening and cooking. The satisfaction of growing something from a seed to opening my back door to pick fresh herbs for meals is one of life’s simple luxuries, not to mention full of flavor and nutrition.

Southern food, although often characterized as fried, is also known for its many fresh vegetables and fruits that accompany meals, line farmers market aisles, and are shared between neighbors when the tomatoes and squash are overflowing. I remember growing up with big meals at my grandma’s where meat was a sidebar and five to seven vegetables would take center stage on the table with a cobbler for dessert.

This big Southern meal is reflected upon by Maurice Russell owner of G's Country Kitchen in Be Our Guest, a feature by writer Sarah Buechler that profiles 3 Huntsville restaurants putting service at the forefront. Buechler also takes us on a journey with new chef in town, Chef Luke of CO/OP Community Table and Bar in The Alchemist Chef. Take a look inside Mason Dixon Bakery and Bistro owner Ashley Ramirez's newly designed home kitchen and find out what is important to her In The Kitchen . We spotlight favorite meals around town, recipes, and party planning tips from the one and only Little Green Store's Ana Byrne in Life Of The Party. And of course, fall isn't complete without traveling, Choose Your Fall Adventure and enjoy the outdoors, landscape and food of Chattanooga, Lexington or New Orleans.

Find a cozy spot, listen to the wind rustle through the leaves, grab a warm cup of coffee and enjoy reading without interruption this October Food Issue.

October 2023

PUBLISHER

Amy Bailey | amy.bailey@citylifestyle.com

COPY EDITOR

Mary Nell Cole

MARKET SUPPORT DIRECTOR

Madeline Sandlin | madeline.sandlin@citylifestyle.com

INTERN

Mia Rogers

STAFF PHOTOGRAPHER

Nadia Kidd

CONTRIBUTING WRITER

Sarah Buechler

CONTRIBUTING PHOTOGRAPHERS

Whitney Dean, Joe Davis

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Matthew Endersbe

LAYOUT DESIGNER Andi Foster

AMY BAILEY, PUBLISHER @HUNTSVILLECITYLIFESTYLE

A bowl of

Satsumas painted by Huntsville Artist Rebekah Sanders. Satsumas

city scene

Where neighbors can see and be seen.

1: American Cancer Society’s Cirque de Soiree 2: Friday Night Lights with Randolph Varsity Cheerleaders Maggie Baldone, Laurel Schmitz, Marybella Bailey, Katelyn Friedt, Dariya Evans, Ella Grace Bray, Hatton Hess

3: Underground Art Exhibit by Curated Gallery Kevin Richardson, Ase Selah, Jordan Fudge, Suzana Richardson, Nirvana Richardson 4: Underground Art Exhibit by Curated Gallery Kevin Richardson, Ase Selah, Jordan Fudge, Suzana Richardson, Nirvana Richardson

NADIA KIDD

5: American Cancer Society’s Cirque de Soiree Madalyn Ingram, HJ Ingram 6: American Cancer Society’s Cirque de Soiree Wicks Family Foundation

7: Local bookseller Snail On The Wall brought new energy to downtown Huntsville with their August Pop Up. 8: Beach Giveaway Winner Jaclyn Zelfer won over $1200 in prizes including a stay at Turquoise Place Orange Beach from Huntsville City Lifestyle.

CHOOSE

your adventure FALL

Fall in the South, just the words evoke visions of brightly colored leaves, fields of cotton, apple pie, tailgates, deeply hued sunsets, and hiking trails. With the changing landscape and a breeze rustling through the trees, nature beckons us to wander and with so many destinations in driving distance, Huntsville sits perfectly positioned to hit the road this autumn. From farmhouses and fields to fall foliage and mountain peaks to coastlines and city lights, here are 3 destinations to chart as temperatures become more mild and the urge to explore this fall wonderland takes hold.

Just a short drive, Chattanooga offers plenty of outdoor activities like hiking and kayaking as well as great places to eat and unwind. Journey north to Lexington and find the finest destination in horse racing, Keeneland, along with celebrations of all things fall at the Shaker Village of Pleasant Hill. Then journey south to a city renowned for its culture, diversity, food scene and love of a good time, New Orleans.

WITH THE CHANGING LANDSCAPE AND A BREEZE RUSTLING THOUGH THE TREES, NATURE BECKONS US TO WANDER

CHATTANOOGA

Just a short drive from North Alabama is a place where the mountains tower above, the river runs deep below, and the cool vibe is present almost everywhere you go, that place nestled in the foothills of the Appalachian Mountains is Chattanooga.

Where To Stay

The Edwin - This downtown luxury hotel is situated right by the pedestrian walking bridge and located in walking distance of many attractions and restaurants. Its convenient location, well decorated interiors, renowned spa and attentive service make it a favorite place to gather for visitors and locals.

Where To Eat

Urban Stack - Gourmet burgers of all kinds with unique, locally sourced sides and a lively atmosphere make Urban Stack a must when in the Nooga.

Easy Bistro - Easy Bistro is an award winning restaurant located in downtown Chattanooga. Enjoy slurping tasty bivalves while sipping on a craft cocktail or mocktail then move along to small, medium, or large plates that use the freshest, local ingredients.

Whitebird - Located inside The Edwin, enjoy Southern fare with a twist while immersed in a beautifully designed space. Its location also makes it ideal for watching sunset.

What To Do

Hiking -  A hiker’s paradise, Chattanooga is the place to explore the outdoors in fall. In this city bordered by mountains and carved by the Tennessee River into a ‘Moccasin Bend’, it is easy to find a great hike. Two of my favorites are Cravens House to Sunset Rock and Rainbow Lake to Signal Point, both offer vistas for miles that are sure to mesmerize and give your body a workout.

Bluff Arts District  - The Hunter Museum of American Art in the Bluff View ArtsDistrict offers some of the Southeast’s best exhibits. A stroll through the Bluff View Arts District is a treat in itself as you pass by the blown glass exhibit overlooking the Tennessee River and stroll through the sculpture garden. Rembrandt’s Cafe offers coffee, breakfast and lunch. Make a stop in the River Gallery which features many local and regional artists.

Tennessee Aquarium - Chattanooga is home to America’s best aquarium with a wide range of exhibits to explore and creatures to discover, a must for anyone with children. Not only will the kids learn something new, but so will you.

L2 Outside - Paddleboarding and kayaking is offered daily along the Tennessee River Gorge by L2 Outside. It is easy to do from downtown Chattanooga. For a real treat, book a sunset tour for only $40.

LEXINGTON

Rolling green hills dressed in wildflowers, thoroughbreds grazing behind white fences that sweep along the highway, this is Lexington, Kentucky. Besides the obvious reasons people visit Lexington – horses and bourbon – there is a town full of charm, creativity, and fun for the whole family that is staking its claim in the modern South.

Where To Stay

1880’s Historic Kentucky Cabin – Situated on a vast horse ranch right outside of Paris, Ky and right beside Claiborne Farm, this historic log cabin was built in the 1880s and is as charming and functional as it gets with plenty of amenities – a beautiful screened porch, fully equipped kitchen, fireplace, sunrise and sunset views, kayaks, a canoe, Adirondack chairs overlooking Stoner Creek, and an outdoor dining area that is gorgeous. Owners Chet and Diane are incredible hosts and make sure you are well taken care of. Fifty horses live in the pastures surrounding the cabin and sheep roam freely. A kayak or canoe trip down the slow moving Stoner Creek is as peaceful as it gets. Visit airbnb. com - ‘Cabin on Stoner Creek’.

The Gratz Park -  The Gratz Park Inn sits on land first settled in 1781 and is conveniently located in historical Lexington with downtown in easy walking distance. The hotel exudes Southern hospitality with nicely furnished rooms, a beautiful library, and even gardens to sit and relax in.

Where To Eat

Third Street Cafe – One of the coolest coffee shops I’ve ever been in. Enjoy reading the walls outside and inside while browsing the art. Third Street serves up Fair Trade, Certified Organic, locally roasted coffee, breakfast, and sandwiches. They also have a slew of unique, creative gifts to shop too.

Lockbox – Led by executive chef Jonathan Searle, the menus at Lockbox showcase a deep network of local providers and the bounty of ingredients fed by Kentucky’s limestone-rich soil.

Crank and Boom – Crank and Boom is a must visit for those with kids or those kids at heart. Enjoy a flight of ice cream and any of their signature flavors: Bourbon & Honey, Kentucky Blackberry & Buttermilk, Coffee Stout, Vanilla Bean, Blueberry Lime Cheesecake, SuperFudge, Fresh Strawberry, and Salted Caramel.

What To Do

Keeneland – No doubt you are aware that Kentucky is known for its racing, but did you know that one of the most beautiful race tracks in the world is in Lexington? Only open in October and April, Keeneland is a part of Lexington life. For a mere $5 general admission or $10 grandstand seat you can partake in its Southern sophistication and infectious energy.

Claiborne Farm  – Want to visit where Secretariat lived along with other Triple Crown, Derby, and Breeder’s Cup winners? Take a trip to Paris (Kentucky that is) and book the 10am or 11am tours at Claiborne Farms. You will learn the history of Claiborne Farms and meet horses valued at $85 million too.

Shaker Village Of Pleasant Hill – Something the whole family will enjoy is a visit to Shaker Village of Pleasant Hill just 30 miles South of Lexington. You can stay, dine, or just enjoy the day with incredible activities and events throughout the year. Regularly occurring events include riverboat rides, paddleboarding, cycling, music on the lawn, horse-drawn carriage rides, and gardening classes. Special events include Harvest Fest, Halloween Boo! Cruise, Spirit Strolls, Family Quail Dinner, and Blessing of the Hounds Fox Hunt.

Old Friends Farm – In a little more than a decade Old Friends, the Thoroughbred Retirement Facility in Georgetown, KY, has put a new face on the concept of equine aftercare. Founded in 2003 by former Boston Globe film critic Michael Blowen, the organization has grown from a leased paddock and one horse to a 136-acre farm, a herd of over 175 rescued and retired horses. March 15 – November 4, tours are daily at 10 am, 1 pm & 3 pm. Reservations are required and can be made online.

“Besides the obvious reasons people visit Lexington – horses and bourbon – there is a town full of charm, creativity, and fun for the whole family that is staking its claim in the modern South.”

NEW ORLEANS

If there is a Southern city that best captures the charm, the character, and the diversity of the South it is New Orleans. A city that is alive and thriving with a richness in culture, curiosity to explore, and a culinary experience that has moved far beyond beignets and Bearnaise.

Where To Stay

Windsor Court Hotel - This luxury hotel is reason enough to fall in love with New Orleans. If you want to feel like royalty book one of The Windsor Court’s Club Level suites. These rooms have a foyer, bar room, living room, bedroom, vanity and closet room, bathroom, and 2 balconies boasting unrivaled views of New Orleans. Enjoy attentive service, a heated rooftop pool, plush linens, and the coziness of home.

Where To Eat

Jack Rose  - Looking for a scene? This is THE place. Just imagine if Auntie Mame opened a restaurant. With maximalist decor defining each room in its own theme, artwork by Ashley Longshore adorning the walls, an inventive drink list with cocktails and mocktails, and a mile high dessert that comes equipped with pyrotechnics, if you came to New Orleans to experience the grandiose, Jack Rose has it all.

Doris Metropolitan – Doris Metropolitan may be a meat lovers dream, but the menu is packed with creative delicious fare for palates of all kinds. I highly recommend the Beetroot (one of the best dishes I have ever eaten), Artichoke Flower salad, and Baladi Eggplant. The view is quite nice too, if you get a window seat, you may see wedding parties as they parade down Chartres.

Bywater American Bistro - James Beard Award Winner Nina Compton opened Bywater with chef Levi Raines at the helm while Compton’s Caribbean influences are seen in dishes like Roasted Gulf Fish with Coconut Crema and Jerk Peanuts served with Burrata and Peaches.

SABA - Meaning Grandfather in Hebrew, SABA is located in Uptown New Orleans and celebrates chef Alon Shaya’s food journey. With influences from the Middle East, Europe and North Africa, SABA offers mouth watering flavor combinations in family style portions.

Windsor Court

View from Windsor Court

Galatoire’s - For a taste of traditional New Orleans there is Galatoire’s. This iconic restaurant is one of those that should be on your bucket list. Reservations for Friday lunch is a favorite of locals and visitors alike. Locals recommend the Oyster Rockefeller and Escargot to start, Godchaux Salad, and for an entree the Stuffed Eggplant, you won’t regret it. And for quite the show order the Cafe Brulot for the table.

Domilise’s Po’ Boy - The best po’ boy hands down. Domilise’s was founded in 1918 by Peter and Sophie Domilise, after World War II Peter turned it over to Sam and daughter in law Dorothy ‘Miss Dot’ Domilise. Miss Dot would live and work for more than 70 years on Annunciation and Bellcastle Streets. Still thriving Domilise’s has served many generations of families.

Cochon – Whether you choose the restaurant or the butcher you will be in for a treat. Cochon delivers some of the best food you will ever put in your mouth with the key ingredient being ‘simplicity’.

Peche – Honored with two James Beard Awards, try the steak tartare with oyster aioli, marinated crab claws, crab and jalapeño capellini, or Louisiana shrimp roll.

Cafe du Monde – Whether it’s early morning or late night – you just have to dive into that powdered sugar sand castle.

What To Do

Preservation Hall – Open nightly, all ages are welcome. What a treasure Preservation Hall is to New Orleans, to the South, and to jazz music. This is a must whether you are traveling with friends, on a couples trip, or with the family. Every night, Preservation Hall presents intimate, acoustic concerts featuring bands made up from a current collective of 100+ local master Traditional New Orleans Jazz musicians.

NOMA – Impressive collections and unique exhibits can be found at New Orleans Museum Of Art, but a not to be missed part of NOMA is a morning walk through the Sculpture Garden.

The Sazerac Bar at The Roosevelt Hotel – The original ‘who dat’ drink , the Sazerac was created in New Orleans and The Sazerac Bar at The Roosevelt carries with it as much history and folklore as the famed cocktail.

Whatever your destination this fall. Get out and enjoy the different personalities of the South.

Jack Rose

A Southern Grandmother And Her Secret Recipes

To know the South, is to know its women. And there is no woman more important in a Southern family than the Southern grandmother. Her aliases include Nana, Nannie, Meme, Mimi, Grams, Granny, Grandma, Gran, Big Mama, Emmy, Gigi, Gaga, GamGam, Gammie, Mammy, Grammy, Memaw, Mammaw, Oma, Noni, and YaYa. This special type of grandmother, you are convinced has a direct line to God. She has the patience of Job and enough activities in her hat to outdo any summer camp. She finds not only someone to talk to while waiting in line, but also moves

to find common ground to eliminate that vulgar word ‘stranger’ as quickly as possible. She inevitably runs into someone she knows everywhere she goes, even if she’s outside her neck of the woods. Her home is more of a haven - the door is always open, the oven is always warm, and the hugs are always long.

Every visit to my grandmother’s house held something to learn, something to discover. One visit might be making tea cakes, another might be sewing, another might be canning tomatoes, another might be snapping beans, another might be going on a nature walk.

HER DOOR IS ALWAYS OPEN, THE OVEN IS ALWAYS WARM, AND THE HUGS ARE ALWAYS LONG.

ARTICLE BY AMY BAILEY

My grandmother’s house was an endless unstructured class on how to create. Traditions and basic know-hows she had learned from the matriarchs in her family. The way I saw it she could do everything my grandfather could do, plus more. She could hunt, fish, cook from scratch, bake anything, sew, knit, embroider, crochet, quilt, can and preserve, garden, raise chickens, play cards, tell the funniest bedtime stories, identify every tree, plant, snake, and flower in a forest, and she wrote the most detailed letters. There is something soulfully satisfying about creating something tangible, something with love, something sustainable. Southern grandmothers know this.

NANNIE’S BISCUIT RECIPE

“Now add the sugar,” my grandmother would say to me as I sat in my favorite spot in her house - on the kitchen counter next to the mixer. I would watch the tea cake batter begin to form, swirling around and around, my grandmother pushing the sides down. From being picked up and sat on the counter to the ultimate treat of licking the beaters, if there ever was a more special place to be than my Nannie’s countertop, I have yet to discover it.

INGREDIENTS

• 1/2 cup buttermilk

• 2 Tbsp Snowdrift Shortening

• White Lily Self-Rising Flour

DIRECTIONS

Preheat oven to 450 degrees. Combine buttermilk and shortening, then add enough flour to form soft dough. Dust a surface

with flour to roll out dough. Roll to 3/4 inch thick and cut with a biscuit cutter. Continue until all dough is gone. Place biscuits on a greased cooking sheet. Bake for about 8-10 minutes or until golden brown on top.

Note: Nannie’s biscuit cutter was a Vienna sausage can that she had over 50 years, so aged it had turned almost black. She gave it to my sister who loves to bake 4 years before she died. It is in her ‘Top 5 Things To Grab If There’s A Fire’.

NANA’S PUDDING RECIPE

INGREDIENTS

• 1/2 gallon milk

• 6 egg yolks

• 1/2 cup sugar

• 2/3 cup all purpose flour

• 1 tsp vanilla

• 1 box Nilla wafers

• 6 bananas

• 6 egg whites

• 1 tsp cream of tartar

• 1/3 cup sugar

DIRECTIONS

In a double boiler, whisk together milk and egg yolks. In a small bowl combine sugar and flour, this will help to mix in the flour so it doesn’t clump. Gradually add this mixture to the milk mixture, stirring constantly. At this point pull up a chair and get comfy, you will be stirring constantly until this thickens. Once thickened, add vanilla now.

With super clean beaters beat the egg whites until stiff peaks form, then add the cream of tartar and sugar. This will help the meringue not weep.

Layer a trifle dish, bowl, casserole dish, or whatever deep dish you like with a layer of Nilla wafers. Then top with a layer of sliced bananas. Pour part of pudding mixture over covering up bananas. Repeat layers until pudding is gone. Top with Meringue and brown under a low broiler.

Note: My sister’s ex-husband wanted this recipe in their divorce settlement, he did not get it.

“She moves to find common ground to eliminate that vulgar word ‘stranger’ as quickly as possible.”

WE FIGHT FOR THE PEOPLE OF NORTH ALABAMA.

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No representation is made that the quality of the legal services to be performed is greater than the quality of legal services performed by other lawyers.

One of the few father-son pairs to be recognized in the same year in the history of Best Lawyers!

Be Our Guest

HOSPITALITY IS KEY AT THESE HUNTSVILLE RESTAURANTS

Maurice and the G’s Country Kitchen family want to know you, they want to know your family; they’ll ask after your children. It is this fellowship through food that the South is known for. It is Southern hospitality at its finest and it is these personalities - Maurice at G’s, Mazzara’s Brandon Zeller, and The Poppy’s Dave Matlock - that exemplify impeccable service every time you step into their restaurant. You are not just their patron, you are their special guest.

ARTICLE BY SARAH BUECHLER PHOTOGRAPHY BY NADIA KIDD

Maurice, G’s Country Kitchen

Twenty-seven years ago, Gretta and Maurice Russell opened the door to G’s Country Kitchen in an unassuming strip mall off Oakwood Ave. On that same door, they laid down their motto, “This is not a fast-food joint.”

Born and raised here in Huntsville, Maurice remembers Sunday family meals that would take all day to prepare and all evening to enjoy. This memory not only fashioned G’s motto, but their identity and menu as well. Nearly three decades later the menu remains that perfected Southern Sunday. The spirit of that memory has transformed G’s Country Kitchen from a restaurant into a ministry.

Sitting down in G’s, the first thing you notice is the diversity of people settled around the tables. Lanyards, hospital scrubs, construction workers, and men in suits with their

ties thrown over their shoulder, all gathered in one large dining room immersed in G’s soul food.

“Here, every guest is part of the ministry. No one is excluded. All are welcome.” Maurice says with outstretched hands.

“Whether you’re the mayor, the President or whoever you might be, when you come to G’s Country Kitchen, you leave your titles at the door and you pick them up on your way out.”

That’s what keeps the community coming back for over twenty-seven years. No matter what your background may be, this is your place too. Maurice and the G’s Country Kitchen family want to know you, they want to know your family; they’ll ask after your children. It is this fellowship through food that the South is known for.

Brandon, Mazzara’s

Walking up the stairs and through the front door of the historic Humphreys-Rodgers house, you enter the Mazzara’s Vinoteca, part of the Church Street Family. Running this historical Huntsville home, turned restaurant, is General Manager Brandon Zeller.

Brandon has been with the Church Street Family going on 6 years. He literally built every table in the restaurant.

The menu has been crafted from owner Stephanie Mell’s Sicilian grandmother’s hands, along with Manhattan-based corporate executive chef Luis Branez, and corporate consulting chef Jimmy Canora. Brandon understands their food is special. “You can go anywhere for a meal, but you come here for an experience.” He has an imaginative approach to that experience. “It’s easy. You’re Santa Claus. You bring the guest the gifts they asked for.” He imagines that every day is a dinner party with one hundred and fifty of his best friends, and by best friend , he means you. With that predilection in hospitality, it is easy to understand why this restaurant has quickly become a Huntsville favorite. Walk into this historic home, have the focaccia bread, try Carmela’s meatballs, come sit at one of Brandon’s tables and enjoy the dinner party.

Dave, The Poppy And Parliament

Saturday, December 3rd, 2022, it is 9am at The Poppy and Parliament and I am greeted by the sounds of FIFA announcers, a collage of soccer jerseys, and Dave Matlock welcoming me to the USA vs Netherlands World Cup game. The Poppy opened its doors two hours early with a fully staffed restaurant for the game.

When Queen Elizabeth passed, mourners and ex-pats of the UK and commonwealth laid flowers by the feet of the Queen Elizabeth cut out (yes, they have a cut out). Dave trimmed and watered those flowers along with leaving a black sash over the door for the full 12 days of mourning.

That’s what hospitality means to Dave and The Poppy. He even changes the patio umbrellas every six months because they must be poppy red. It is the attention to detail that entices the curious to come in and patrons to come back. As director of operations, Dave’s focus is on the quintessential English pub vibe that makes you want to stamp your passport when you visit.

The elevated English fare amplifies this across the pond concept with bangers and mash, shepherd’s pie, and of course, the best fish and chips you may ever have.

“Our hospitality is a nod to the world traveler.” Dave also insists that The Poppy is for everyone. “We don’t take reservations, and we don’t have reservations about that. We want everyone to feel like family when they walk in.”

Favorite Local Hot Spots

ARTICLE BY AMY BAILEY

Hiley Automotive Team Shares Their Favorite Places For Food, Coffee, and Enjoying The City

MATT MEYER Managing Partner Hiley Automotive Huntsville

"We love to try locally owned restaurants and our new favorite is The Bakingtist on Holmes Ave. We recently went for the first time and fell in love with it. I was blown away by everything we sampled. We ordered several sweets and a few savory pastries. My personal favorite being the strawberry cookie with icing."

"My favorite for some good cooking is Tom Brown’s. Not only is the steak cooked to perfection, the service is top notch with the owner himself walking around to talk to customers.”

"One of my favorites is Canadian Bakin, a bakery and coffee shop. The owner and baker, Matt Johnson, started the business as a small in-home operation selling bread at the farmers market. My go-to breakfast sandwich is the Q-ubecco along with a hot cup of coffee."

TAYLOR HAMILTON Marketing Director for Hiley Automotive Huntsville

"La Esquina Cocina is one of my favorite places to eat in Huntsville. The owners are such genuine and kind people. This higher-end Mexican restaurant has delicious food, incredible service, and an aesthetically lively atmosphere. My favorite dish is their Pollo Bowl, which has chicken Al pastor, rice, lettuce, Peruvian beans, pineapple, onion, sour cream and guacamole! The drinks are hand-crafted and delicious."

"Choosing a favorite local café is difficult, however, Leafly Boba Bar makes it a “No-brainer”. A good recommendation, as well as my favorite drink, is their Tiramisu Café Latte. Leafly Boba Bar is definitely a unique place to hang out, sip a fresh beverage and play games."

DARRYL BUTTERFIELD Brand Specialist of the Year at Hiley Mazda of Huntsville

MIRANDA WIGGINS Internet Automotive Photographer for Hiley Automotive Huntsville

ERIC HEDGES General Manager Audi Huntsville

IN THE KITCHEN WITH MASON DIXON’S ASHLEY RAMIREZ

Step Inside Ashley’s Home Kitchen To Discover Her Favorite Tools To Cook With

Mason Dixon Bakery and Bistro’s Dr. Ashley Ramirez spent over a year working on the design for their family kitchen. Making adjustments and carefully selecting the layout, Ashley knew this would be a room where the family would spend most of their time. With 3 growing boys, and a few different food allergies, the emphasis was on functionality. “My three priorities were plenty of counter space (I am a pull everything out kind of cook), functional storage, and an open concept to the living room to be present with family,” says Ashley. “The kitchen was also designed around a VLine 6 burner range, which was a must for me. I also opted for drawers instead of cabinets for the lowers, and have absolutely loved the storage solution that drawers provide.”

Dr. Ashley Ramirez’s own health journey inspired her to start Mason Dixon. Ashley discovered she had Celiac Disease while attending Elon University. She had to learn to cook and bake gluten free, not simply on a budget, but with limited resources.

After receiving her doctorate from Duke University, Ashley relocated to Huntsville, Alabama to accept a position on Redstone Arsenal. Her job offer was postponed due to sequestration. This delay gave her an idea - a gluten free bakery. Mason Dixon, Alabama’s first gluten free bakery, was born. The bakery began in farmers markets, where a loyal following of customers emerged. Within months, Ashley opened a storefront and the bakery soon became a destination to find local made-from-scratch baked goods.

We sat down with Ashley in her newly designed home kitchen to find out her favorite things about this most loved room in the house.

WHAT ARE YOUR TOP 3 MOST USED UTENSILS?

• Littledeer Long handled Wooden spatula from Williams & Sonoma

• Silicone Multi-function spoon from Staub

• Sponge (this counts as a utensil!)

WHAT ARE YOUR TOP 3 MOST USED APPLIANCES?

• Kitchen Aid Mixer

• Electric Griddle - My youngest eats blueberry pancakes every morning for breakfast. The electric griddle is quick, easy and mess free!

• Vitamix Blender - We make smoothies and homemade popsicles all summer and then soups in the winter. The Vitamix is worth the cost.

FAVORITE POTS AND PANS:

• Staub Enamel Cast Iron for lower temp cooking

• DeBuyer Mineral B Pro Carbon Steel Fry Pan for high temp cooking

ANY OTHER KITCHEN MUST HAVES?

• Wusthof and Global Knives

• Pampered Chef Microplane Zester (the perfect handheld zester!)

• Wooden Rolling Pin (I have a rolling pin that was made by my great-grandfather that is still in perfect working condition!)

ARTICLE BY AMY BAILEY

PHOTOGRAPHY BY JOE DAVIS

3 HACKS YOU HAVE LEARNED AND USE ALL OF THE TIME:

1. Add a pinch of baking soda to canned tomato products. This helps to neutralize the acidity and makes the sauce taste sweeter without adding sugar. Don’t overdo it, a good pinch is all you need!

2. Cooking temperature is specific to the pans. Make sure you purchase the right style pan for your cooking style. I tend to cook with high heat to create a sear. The DeBuyer Carbon Steel pan is perfect after proper seasoning.

3. Kitchen towels double as hot mitts, just be sure they are not damp! A wet towel equals a burnt hand, but a dry towel folded over is perfect for grabbing pans from the oven.

FAVORITE RECIPES TO COOK:

I love the chance to be creative. So often at this stage of life I feel like I am cooking just to feed. Every now and then there is the chance to cook for pleasure, and this is my favorite! I love cooking with fresh, colorful ingredients and trying out new flavor combinations.

I enjoy making homemade pasta. There is something therapeutic about rolling and hand cutting pasta just before it goes into the boiling water.

FAVORITE DISHES TO COOK FOR FAMILY AND FRIENDS:

Anything that everyone in the family will eat! We have a standard rotation of quick, easy and nutritious meals. Some of our family favorites are homemade spaghetti and meatballs, meatloaf, pan-seared salmon, turkey chili, sautéed shrimp, and enchilada casserole. We also almost always have a loaf of homemade banana bread on hand, too.

TIPS TO TAKING THE STRESS OUT OF COOKING:

Plan ahead. During the week, I tend to plan the menu around kids activities. Several meals can be prepped in advance. I make batches of meatballs and freeze them so that they are ready whenever needed. Anytime I can make a larger batch of something to have leftovers for dinner the next night, I do.

WHAT DOES COOKING MEAN TO YOU?

Cooking for people is one of my love languages. I love preparing fresh, nutritious food that brings people joy. I love sitting around the dinner table as a family. Growing up, this is something we did every night and is a tradition that I have continued with my family. With 3 boys, the conversation topics can be quite funny, but it is still my favorite time. Some nights we play telephone around the dinner table, other nights we bring up a topic to get them thinking. One of my favorite questions to ask is if I was guaranteed to say yes, what one question would you ask right now? This gives us an idea of what their biggest dreams and wishes at different moments.

Cooking brings people together. Cooking creates memories. Just remember, it doesn’t have to be fancy or elaborate to for people to enjoy.

WHAT ARE YOUR FAVORITE SOUTHERN FOODS?

Growing up in the North, there are several dishes I have come to love in the South. My absolute favorites are buttermilk biscuits, shrimp and grits, and pretty much anything pickled!

WHY ARE FRESH INGREDIENTS IMPORTANT?

Fresh ingredients lead to healthy eating. The pace of life has pushed society towards more convenience foods, but unfortunately these tend to be filled with preservatives, sodium and sugar. Our health and nutrition is directly related to what we fuel our body with. Whenever you can, lean into fresh ingredients for cooking. You will feel the difference.

“Cooking for people is one of my love languages. I love preparing fresh, nutritious food that brings people joy.”

AT STOVEHOUSE

Maddie And The Cookie Company

You may have noticed the cookie craze taking over the region, and amongst this craze is a Huntsville grown business that we are particularly smitten over, Maddie’s Cookie Company.

Maddie Cimino, owner of Maddie’s Cookie Company, never meant to start a business, she just started baking for family and friends her senior year of high school. That following January she started to sell the cookies on Instagram. Her first cookie she started selling was the Peanut Butter Monster Cookie. From there she started testing more and more

recipes, many of the ones she started out with in 2020 are the ones she still uses today. As Maddie says, “They just worked.” When Covid hit, her sales grew. She began doing porch pick ups and when those took off, she started looking at spaces downtown for the business. She opened a storefront in their family storage unit downtown in May 2020.

“I love that baking is so precise,” Maddie remarks. “It’s that precision that allows you to go in and create it over and over again.”

ARTICLE BY AMY BAILEY

HUNTSVILLE BAKER MADDIE CIMINO STARTED HER BUSINESS AS A TEENAGER

Cookies:

The texture, the flavors, the size - Maddie has her recipe down pat and whether it’s specialty ingredients or that local touch, you can taste the difference. “I think the cookies are unique because of the ingredients we use and because they are truly handmade.” Her most popular flavor is Lemon. “My mom and I joke that it is a blessing and curse that Lemon is the favorite because it is the most intricately made. A huge amount of lemons, zest, and juice goes into each batch.” The most inventive cookie she feels is the S’mores flavor. There was a lot of testing and thinking through the best way to arrange the ingredients that went into creating the S’mores cookie.

The biggest challenge has been learning how to market the cookies and get into more and more retailers. “You can always order from us or visit us at Greene Street Market, but they are consistently available at our local retailers like Walker’s Market.” Maddie continues, “We just launched the website so we are hoping to focus on that and begin shipping outside of Huntsville as well.”

Maddie knows how instrumental the Huntsville community has been in her business. “The Huntsville community has helped my business in the biggest way.” She beams, “We would not be here if not for this community and the people who supported me when I was only 18 years old. The Huntsville community puts a lot of emphasis on shopping local and that has been part of this success.”

You can order at Maddiescookiecompany.com and pick up is downtown. Catering orders and corporate gifting can also be found on the website.

ARTICLE BY AMY BAILEY

PHOTOGRAPHY BY WHITNEY DEAN

Life Of The Party

PARTY PLANNING TIPS FROM LITTLE GREEN STORE’S ANA BYRNE

Her entertaining skills are notorious and her taste, exquisite. Whether you have been among those to receive an invitation to one of her home gatherings or you are attending The Little Green Store’s monthly gallery openings, the moment you step foot inside an Ana Byrne party you feel the warmth, the love and the attention to detail behind it all.

You will meet someone new at almost every gathering, the food will be simple yet interesting, and the atmosphere lively yet relaxed. The ease and grace in which Byrne entertains is something to be admired. We sat down to find out just how she does it.

Byrne advises, “Have a plan, a great guest list, and do as much as you can ahead time.” She continues, “I choose recipes in which I won’t be cooking the whole time.”

CONTINUED >

“Have a plan, a great guest list, and do as much as you can ahead of time. I choose recipes in which I won’t be cooking the whole time.”

“People always ask What can I do?, take them up on it. For instance, baking isn’t my thing and I have a friend who makes wonderful desserts, so I accept her help and she makes the dessert.”

When it comes to serving pieces, a look around The Little Green Store reveals some of the most gorgeous items for setting the table, many made by local or regional artists. A collection of wooden boards, intricately designed deviled egg trays, Orbix glass pitchers, vases made by local potters; Ana says, “I always, always have wooden boards for charcuterie and I like to have pitchers full of different drinks - sparkling, nonalcoholic, juices, wine, something for everyone.”

One of the biggest game changers Byrne has enjoyed in recent years is ordering through Shipt, “I have an annual membership to Shipt and order all my basic groceries from them. Everything except specialty items, cheese, seafood, or meats I order through Shipt and schedule deliver. I can go on and do this days before or the day before with ease.”

Byrne insists, “People always ask What can I do?,  take them up on it. For instance, baking isn’t my thing and I have a friend who makes wonderful desserts, so I accept her help and she makes the dessert. When I go to her house I offer to help by bringing charcuterie or a side.”

Guests being comfortable and relaxed is the priority of any Byrne party. “Don’t put so much stress on the food, make things you feel comfortable with that aren’t taxing. Never try a new recipe with new guests, that is just unwarranted stress.” Byrne feels, “People come for the company and conversation, the food is an added perk, but not the focus.”

Something she learned years ago with The Little Green Store art openings is, to pick the serving dishes in advance and label them. Inevitably someone else may be dropping off food or placing the food on the table while you finish getting ready, “Have it labeled so if your husband or a friend is placing it on the table they know where it goes.”

Being a local business herself, Ana shops locally for her specialty items. “You can find almost everything at Star Market, I love AV for seafood, and if my friend who bakes cannot make a dessert I pick one up from Moon Bake Shop downtown.”

If you want to join the party, Byrne’s main entertaining happens every first Thursday of the month at The Little Green Store with art openings featuring a local or regional artist. thelittlegreenstore.net

my favorite

huntsville meals

01 MAZZARA’S CIOPPINO. This version of the San Francisco treat rivals any I have had on the West Coast. @mazzaras.vinoteca // 02 LA ESQUINA’S SHRIMP BOWL. A big bowl of flavorful combinations makes this a favorite for lunch or dinner. @laesquinacocina_ // 03 THE BAKINGTIST’S ROUELLE CROISSANT SANDWICH. Shut your mouth good. If you haven’t tried The Bakingtist’s new sandwich menu, this needs to be at the top of your list. @thebakingtist // 04 MASON DIXON BAKERY AND BISTRO’S CHICKEN AND RICE BOWL. For healthy, tasty options, Mason Dixon is my go-to. @masondixonhsv // 05 OSHI POKE’S SUSHI AND SEXY JALAPEÑO. The best sushi and surprising treats like Sexy Jalapeño appetizer, make Oshi an always delicious destination. @oshipoke_hsv // 06 THE POPPY AND PARLIAMENT’S FISH AND CHIPS. Better than the real thing across the pond, this is a dish I crave. @poppyandparliament

From Mazzara’s Cioppino to The Bakingtist’s Rouelle Sandwich, Publisher Amy

Bailey

shares her favorite dishes around town

07 THAI GARDEN’S MANGO AND STICKY RICE. A sweet treat done just right at Thai Garden. @thaigardenhsv // 08 DOMAINE SOUTH’S CHARCUTERIE BOARDS. Delectable choices of cheeses, meats, and fresh flavors to accompany. @domainesouthhsv // 09 SEA SALT’S LOBSTER TAILS AND FRESH OYSTERS. A great spot for raw oysters, lobster tails, and the best people watching. @seasalthsv // 10 WAHLBURGER’S HAMBURGERS. This MidCity burger joint has options for everyone. @wahlburgers // 11 PAPPO’S PIZZERIA THIN CRUST PIZZA. This South Parkway pizzeria is a must. Their thin crust with fresh toppings will make this a favorite for pizza. @pappospizza // 12 MOE’S BBQ. BBQ at its finest, Moe’s is a favorite for BBQ, wings, and if you haven’t had their fried shrimp sandwich, you should. @mobhuntsville @mobmadison

The Alchemist Chef

CHEF LUKE’S INVOLUTED JOURNEY BECOMES THE INGREDIENTS FOR SUCCESS

ARTICLE BY SARAH BUECHLER | PHOTOGRAPHY BY AMY BAILEY

“When we strive to become better than we are, everything around us becomes better too” -The Alchemist.

In his early teenage years, Chef Luke Hawke found himself rummaging through the cabinets of his parent’s kitchen in St. George, Utah.  His love for food, flavor and the transformation of ingredients into a comestible elixir was discovered around this time.

Boy turned firefighter, working on a fourteen-man crew in the Grand Canyon region, the culinary call, although not yet translated, did not fade into the background of fighting fires.  In fact, it became an accelerant.  Imagine the men of this Arizona firefighting team, soot from the wildfire day, tired and congregated in the firehouse kitchen with Luke preparing the evening meal.   Until one day, the words of his Fire Chief, Cory Wood, telling him to go to culinary school became the catalyst to Luke’s true province.

So, Luke did and here began the transmutation of a teenage boy, turned firefighter, into a chef.   Four years later he earned a BA from Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ. His family had already moved to Huntsville where his father, James Hawke worked on the Redstone Arsenal.  Chef Luke longing to be with family, decided to move to Huntsville 16 years ago in 2007.

Arriving on the Huntsville culinary scene, Chef Luke took a job working under Chef Chris McDonald at Grille 29 in Providence. Through an agglomeration of positions in Huntsville and in Nashville, and after the unspeakable tragedy in May 2010 with the death of his father in an explosion on the arsenal, Chef Luke never stopped working, distilling his skill under the tutelage of Cotton Row’s Chef James Boyce, where Chef Luke earned a Best Chefs America award in 2013.

CONTINUED >

After opening the newest addition to Domaine South in 2021, Chef Luke went on and opened CO/ OP Community Table & Bar in August 2022 all while he and his wife, Daeghan, were adopting their son, Bayden, with the help of their attorney, John R. Campbell, the support of their family and the dedicated advice of his mentor, Chef James Boyce. From life’s involuted ingredients transformed into success, Chef Luke made gold from lead, not only as the chef of CO/OP, but as a husband and a father as well.

Chef Luke’s arcana is simple, local food done very well. The produce and meat at CO/OP are sourced from Madison County Farmer’s Market, Bronze Star Farms, Evan’s Meats and Springer Mountain Farms.

Chef Luke has a few dishes that he says you must try when you come to CO/OP.  The perfectly seared scallops on a bed of creamy risotto, garnished with asparagus, spring peas, morels and drizzled with ramp butter.  Need we say more?

The bourbon butter cake is the ultimate indulgence.  A dreamy cake filled with mascarpone cheese, baked butter brown and topped with Old Forester caramel sauce and candied pecans.

But if you ask Chef Luke what his favorite dish on the CO/OP menu is, it would be a meal inspired by his mother-in-law, chicken and dumplings. It’s Southern comfort food, perfected.

CO/OP is located in the Embassy Suites in downtown Huntsville and is open for brunch, lunch and dinner. eatatcoop.com

events

A curated selection of the most intriguing upcoming events in our area.

Huntsville Ghost Walks

ALL TOURS BEGIN @ HARRISON BROS HARDWARE, DOWNTOWN HSV | 6:00 PM

Choose one of three guided tours through the Twickenham District, Old Town, or Downtown. Hear stories from Huntsville's haunted past and learn why the spirits remain. huntsvilleghostwalk.com

Maple Hill Cemetery Stroll

MAPLE HILL CEMETERY | 1:30 PM

Autumn in downtown Huntsville is an extraordinary time of year. Join the Huntsville Pilgrimage Association on Sunday, October 15 for their annual Maple Hill Cemetery Stroll to learn more about the city's history and the characters whose stories live on past the grave. huntsville.org

HSO Presents The Music of Rocky Horror

VBC | 7:30 PM

Spice up the spooky season with the Huntsville Symphony Orchestra and the accomplished rock musicians of Jeans ‘n Classics as they perform songs from the original cult classic, The Rocky Horror Picture Show.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Huntsville

Sara Beth Fair

Spaghetti Pomodoro

ARTICLE AND PHOTOGRAPHY BY AMY BAILEY

Spaghetti Pomodoro

ingredients

• 1 Tbsp salt

• 3 Tbsp. extra-virgin olive oil

• 1/4 cup onion, finely diced

• 4 garlic cloves, finely diced or minced

• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)

• Pinch of crushed red pepper flakes

• 3 basil sprigs, divided

• 1 lb. spaghetti

• 1 cup Parmesan, finely grated, divided

• 1 Tbsp butter

directions

1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.

2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)

3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.

4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.

Enjoy this simple, flavorful food for the soul. ‘Pomodoro’ means to mato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.

5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.

6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.