GOODLAND

GOODLAND New restaurant puts Southern twist on Californian gastropub

NNathan and Paige Simandle formerly lived in the “Goodland,” the nickname given to Goleta, California. When they moved to Madison more than a year ago, they brought the “Goodland” with them. “When we drove down Interstate 565 for the first time, I noticed the beautiful tall, pine trees,” Paige said. “I turned to my husband and said, ‘This is the goodland, too.’”

That scene of tall pine trees adorns the wall of their newly-opened restaurant on County Line Road, Goodland Pour House. The restaurant, opened Nov. 5, is the couple’s take on the Californian Gastropubs Nathan cooked in on the West Coast.

“I love cuisine from all over the world, and I like to pair it with beer. I like to do my own spin on Mexican, Chinese – just making food eclectic,” Nathan said. “When I was looking at items for our menu, I wanted to do an artichoke and kale dip but decided to put a Southern twist on it and use collard greens and pimento cheese. It really worked. People are always asking for the recipe.”

Nathan, a chef for more than 20 years,

developed a passion for the kitchen when he was a teenager, cooking snacks for his friends. He attended culinary school in Santa Barbara, and the rest he said “just came together.”

“I used to watch this show called Great Chefs of the World. I was fascinated,” Nathan said. “I watched cooking shows before the Food Network became famous.” Although the restaurant employs a line of cooks, Nathan cannot resist contributing in the kitchen. His favorite item on the menu is the Detroit pizzas, for which he makes the dough from scratch daily.

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“There is something about making the dough – something about watching it rise,” Nathan said. “I hope the customers like it, because it is like my child.”

Customers have responded well to another item on the menu, the Cake Shake. This dessert overload begins with a thick chocolate shake, topped with a huge slice of moist chocolate cake. The glass rim is covered in frosting and sprinkles. “I have seen other places do it, so I had to bring it here. It’s so over the top,” Nathan said. “It’s perfect for sharing, and where we can slip more chocolate in, we do.”

These unique menu items were not created overnight; Nathan has been perfecting his recipes over the years. They are from notes and from recipes that have gotten lost and rediscovered. Just like the recipes, the idea for the Simandles’ first restaurant has been in the planning for years.

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“I have kept a notebook with all of our ideas in it; everything we envisioned for years was written down,” Paige said. “For instance, the color yellow you see in the restaurant was planned. We wanted a minimalist decorated place to sell beer that created a comfortable place to hang.”

The planned decor of yellow, faux brick and black and white murals became a family project with the Simandles’ two sons, 16-year-old Elliot and 14-year-old Owen, chipping in to help install parts of the faux brick wall. The personal touch is seen in everything from the handwritten beer tap signs to the carefully thought-out rotating food and beer menu. Nathan said he loves craft beer and wants to ensure repeat customers can try something new with the rotating beer taps and someone who has not tried a craft beer can be introduced to a variety. “The craft beer industry is relatively new here. It’s still growing,” Nathan said. “It’s a great time for us to be here.”

Putting in close to 100 hours a week, the Simandles said they are dedicated to making their new establishment a community hub where people return week after week. They want the restaurant to be fun and accessible. Music and catchy food item names add to the vibe. “I grew up in the ’80s and ’90s, so I like to use nostalgic references,” Nathan said. “We want people to be able to come dressed up or in their Uggs and sweatpants.”

Besides serving quality food and offering a comfortable environment, the Simandles want their restaurant to a part of the community, with a focus on giving back as much as possible. The establishment’s manager, Anna McCormack, coordinates the Weekly Spaghetti Wednesday, where $5 of each $10 all-you-can-eat pasta is donated to a local charity.

“We do want to be more than just a restaurant,” Nathan said. “We like the neighborhood feel of our location. We can always put in the hours and take home enough money to survive, but giving back will always be a part of our business.”

SMOKIN’ GOOD AT THE RICKY SHACK Ribs, ribs and ribs

PPork ribs are the most popular ribs in America. They can be grilled, smoked, boiled, braised, roasted and fried. Most cooks recognize baby back, St. Louis style and country style ribs. The St. Louis style, trimmed from spare ribs, are generally meatier than baby back ribs and are more forgiving if overcooked or undercooked. Let’s get smokin’.

ST. LOUIS STYLE SPARE RIBS You will immediately recognize there is a thin membrane on the bone side of the slab. This membrane should be removed by sliding an oyster knife or another flat utensil under the membrane and lifting enough to grasp the membrane. A paper towel is quite handy to grip and peel off this membrane. It can sometimes be difficult to remove, but it is well worth the effort.

Some prepackaged ribs already have the membrane removed, or you can request that your butcher remove it. This membrane, if left on the ribs, keeps the spices from permeating the meat.

The ribs should be cut into as few pieces as possible to easily fit on your grill. Rinse the ribs and pat them dry. Many cooks like to cover or slather the ribs with yellow mustard, and some like to use peanut oil. You can enhance the flavor of your ribs by covering them liberally with a dry rub, which can be as simple as equal parts kosher or sea salt, freshly ground black pepper and paprika. Several of my favorite dry rubs are Bad Byron’s Butt Rub, Killer Hogs BBQ Rub, Bone Suckin’ Sauce and Emeril’s. Allow your ribs to absorb the dry rub for approximately one hour before smoking.

The Thin Blue Swine Competition Barbecue Team is a Grand Champion Alabama barbecue team made up of Jennifer and Tim Evans. Jennifer and Tim are both in law enforcement and are members of the Alabama BBQ Association and the Kansas City Barbeque Association. Tim is a Certified KCBS judge. They graciously agreed to share some tips on smoking St. Louis Style spare ribs; however, their wet and dry rubs are a family secret, and I promised not to pry or disclose any secrets.

Tim cooks on a Stump’s Smoker, which is a Gravity Feed System used by many competitive teams. His ideal cooking temperature is 275 degrees. Pecan wood intensifies the sweet flavor of the ribs, which should be placed bone side down on the fire.

Estimated cooking time of ribs at this temperature is two hours. During this two-hour period, the ribs should be sprayed or spritzed every 30 minutes with water to keep them moist. The ribs should be rotated but should not be flipped over.

While the ribs are smoking, prepare a double-layered, heavy duty aluminum foil packet, long enough to tightly wrap each rack of ribs individually. Cover the bottom of each packet with 1/3 cup of brown sugar, 1/4 cup of butter or margarine, 1/3 cup of honey and 1/3 cup of apple juice.

After two hours of smoking at 275 degrees, remove the ribs from the smoker and set each rack, meat side down, into a foil packet and wrap them tightly. This process will trap the steam inside the foil packet and help tenderize the ribs. Place the ribs back on the smoker, keeping the meat side down, and continue to smoke for one and a half to two hours, rotating occasionally. An easy way to test doneness is to insert a toothpick into the meat; when it feels like you are sticking the toothpick into a tub of butter, it is perfectly cooked. Carefully open the foil packs and allow the steam to escape. Discard the liquid and the foil packs.

Place the St. Louis style ribs back on the grill, this time bone side down, and brush on your favorite BBQ sauce. My favorite sauces are Blues Hog Smokey Mountain, Stubbs Original, Sweet Baby Ray and The Little Dooey Mild BBQ Sauce. Allow the ribs to become tacky. Remove the ribs from your smoker or grill and enjoy!

BABY BACK RIBS A popular method of cooking baby back ribs is sometimes referred to as the 2-2-1 method. Trim the ribs so they will fit your grill or smoker, remove the clear membrane from the bone side of the rib rack and rub them down with yellow mustard. Coat both sides of the ribs with your favorite dry rub and prepare an indirect charcoal fire to 250 degrees.

When your fire is stabilized, add apple wood chunks for smoky flavor. Place the ribs on the grill, bone side down. Close the lid and smoke for approximately two hours. After two hours, place the ribs into an aluminum pan, add a splash of apple juice to the bottom of the pan and cover with aluminum Richard George @ricky_shack

foil to help retain moisture. Continue to cook the ribs in this aluminum covered pan for two more hours.

After that two hours, remove the ribs from the pan and place them back on the grill, bone side down. Continue to smoke the ribs for approximately one hour. If you like barbecue sauce covered ribs, rub your favorite sauce on the meaty side of the ribs. If you like dry ribs, skip the BBQ sauce. Remove the ribs from your smoker or grill and enjoy!

COUNTRY STYLE RIBS Country Style Ribs are not really ribs at all and are not allowed in BBQ competitions.

They are easy to find and simple to cook. Trim off any excess fat, sinew or cartilage. Rinse the ribs, pat them dry and slather with yellow mustard. Lightly sprinkle with Everglades Seasoning (salt, garlic and onion) and fresh ground black pepper.

Prepare your fire for indirect heat. When your fire is stabilized at 225-250 degrees, then add cherry wood chunks for sweet smoky flavor. With the lid closed, smoke the country style ribs for approximately three hours. Turn these ribs occasionally until internal temperature reaches 190-200 degrees.

Add your favorite barbecue sauce during the last 15 minutes of cooking time, if desired. Remove the ribs from your smoker or grill and tent loosely with aluminum foil, allowing the ribs to rest for approximately 10 minutes. Enjoy!

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CORN ON THE COB Corn on the cob is a great side dish with ribs. Why not get your bib out so you can “gnaw” on the bones and the cob!

Leave the corn in the husk but cut away any exposed silk. There is no reason to soak the ears in water. I find that microwaving the ears about six minutes and then putting them on the grill for an hour gives you a slight hint of smoke but leaves tender kernels. Place the corn around the edge of your grill while finishing up that final hour of smoking your ribs. Shuck the corn and simply add butter, salt and pepper, to taste.

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Cousin Pat’s Brownies

INGREDIENTS

• 1 stick butter

• 2 cups sugar • 3-4 tablespoons cocoa

• 1/2 tablespoon salt

• 3 large eggs • 1 1/2 cups self-rising flour

• 1 1/2 cups chopped pecans

• 2 teaspoons vanilla

• Icing (re cipe follows)

INSTRUCTIONS Mix butter, cocoa and eggs. Set this aside. Mix sugar, flour and salt and then add to butter mixture. Blend well, then add vanilla and pecans. Bake this mixture at 325 degrees in a 9x13 Pyrex dish for 30- 45 minutes. Spread icing on hot brownies. For the icing, mix:

• 3 cups confectioners’ sugar • 1/3 cup milk

• 1/3 cup cocoa

We want to hear from you

Paul Finley

Mayor City of Madison

MMadison is a digitally-focused community, and at city hall we are working diligently to make sure citizens have access to our local government. An easy way to stay engaged and knowledgeable about city happenings is through www.madisonal.gov.

A couple of key functions on our website are helpful when looking for information or communicating with us.

As you scroll the main page, you’ll notice a “Let Us Know” option. This is a great portal to ask questions or alert us to any issues our departments might be able to rectify.

Also on our main page, you can subscribe to our “Notify Me” option. Customize the alerts to your device via text or email to remain current on city news, road and traffic information, emergency reports and other communications.

Our news and city calendar stay up to date with road projects and/or closures, local events and other various messages. Additionally, the Agendas and Minutes tab is promptly updated to inform our residents on public meetings.

Every second and fourth Monday of each month at 6 p.m., our council meetings are live streamed, and you can find the link to watch on YouTube through our Video Updates tab. For WOW users, this content is also broadcast

on our public access channel 42. All video content is updated regularly on our website and YouTube channel, so subscribe and see for yourself the wonderful things Madison is working toward.

Our website is mobile friendly, so whether you’re on the go or at your desk, visit www.madisonal.gov to stay informed and take advantage of this public resource.

Hope on a mountaintop

Lee Marshall

Founder / CEO Kids to Love Foundation

PPeace, hope and refuge are taking shape on a mountain in Tennessee as we begin to dream about the potential for our newest property. Some of those dreams are already in motion.

Cerro Tranquillo, which translates to Tranquil Mountain, is a beautiful estate in Lincoln County, Tennessee, given generously to Kids to Love by Rey and Cynthia Almodovar. It is teeming with promise and possibility and will serve our kids well.

This summer it will become home base for our Camp Hope outreach, welcoming brothers and sisters who are separated in the foster care system. We will host four week-long camps for siblings, and we couldn’t be more excited about the memories our kids will create on the mountain.

Camp Hope is not a new mission; it has existed

for years in temporary places provided to us so we can create connection for siblings. Cerro Tranquillo brings a sense of permanency, and it makes sense because permanency is what our kids need.

Kids to Love itself operated for years out of donated spaces; we could not have served foster children without those places. But when we found our permanent home on Castle Drive in Madison we were able to serve in bigger and meaningful ways, among them providing emergency assistance on a moment’s notice and, of course, starting KTECH, our workforce training initiative.

Time will tell what new initiatives and ministries will evolve at Cerro Tranquillo. I hope you’ll join us on the journey and be a part!

Join Us! Season begins March 12

STEIN & DINE

Visit the U.S. Space & Rocket Center Saturn V Hall on Thursdays from 4:30 to 7:30 p.m., beginning March 12, for the German Biergarten, featuring authentic German cuisine. Enjoy the festive atmosphere, local craft beers, imported and domestic beers and delicious wines from the German region.

Family-friendly, rain or shine! Dog are welcome outside on the Apollo Terrace and courtyard! We are proud to feature and share a portion of the proceeds with a selected local charity each week!