Food Is Love
I only saw my dad cry a few times. The last time I saw him cry was after he had his series of strokes. I told him stories and one of the stories I told was of my grandmother, his mother, Amy Lemley. I started talking about how she would wake up every morning and cook, soon that smell of bacon and biscuits would engulf the house. It was the mention of this memory that instantly brought tears to his eyes and in that moment I felt like we could both smell that famil iar Southern scent. As I was walking through my neighborhood the other day early in the morning before the sun rose, wafting through the air was that scent of bacon frying. My eyes filled with tears. This memory of food isn't just about the food, it is about much more. It is about love. When someone takes the time to cook or bake for their family or friends, it is an act of love.
Food is more than something to get us through the day - it is fuel that by choice can nourish us or deplete us; it is celebration that brings us together; it is service to the community when someone opens a restaurant; it is education when we try something different; it is exploration when we discover something new; and it is love.
Join us on this food journey through our city and beyond as we learn about global cuisine in Around The World In The Rocket City, healthy choices in Hound and Harvest, exceptional waiters in Hands, restauranteur Maggie Rees in Woman In The Kitchen , confectioner Ally Duncan aka The Sugar Pusher, Alabama ex-pat Brigitte Jones in Let Her Cook , out of this world food trucks in Truckin', and food meets fashion in A Style Feast.
Grab your utensils, it's going to be delicious!
Long. Live. Print.
AMY BAILEY, PUBLISHER
October 2024
PUBLISHER
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city scene
1: Laura Hodge, Brandi Edmonds at American Cancer Society Summer Soiree 2: Donny Maleknia, Fatemah Nazarieh, Emily Freeman Henson, Anahita Maleknia at American Cancer Society Summer Soiree 3: Martha Pullen, Dr. Lindsey Limbaugh at American Cancer Society Summer Soiree 4: Suzanne Sullivan, Mayor Tommy Battle, Meredith Bentley, Blake Bentley at American Cancer Society Summer Soiree 5: Jim Parker, Susan Rogers at Jim Parker’s Songwriters Series 6: Judd Vowell, Daniel Rogers, Susan Rogers, Jim Parker, Hunter Copeland at Jim Parker’s Songwriters Series 7: Barbara Beebe, Martha Pullen at American Cancer Society Summer Soiree
8: Pat and Suzanne Sullivan at American Cancer Society Summer Soiree 9: Brenda Chappell, Michael Kirkpatrick, Laura Hodge at American Cancer Society Summer Soiree 10: Melissa Kronk, Martha Pullen, Cecil Hammett at American Cancer Society Summer Soiree 11: Margaret Bryant, Katie Sefton, Tricia Murray, Susie Bridges, Jody Bridges, Tracy Barton at Susie Bridges Engagement Party 12: Jody Bridges, Catherine Bernier, Susie Bridges, Tricia Murray at Susie Bridges Engagement Party 13: Huntsville Media Dinner Party at Southern Wagyu Meat Market off Hwy 72 14: Patterson Hood, NPR’s Ann Powers, Brittany Howard, Jason Isbell at the Alabama Humanities Colloquium at the VBC
A Community Nestled in Nature
Imagine living in a community where the outdoors are at your doorstep. Where the sounds of nature surround you as you walk over 10 miles of walking & biking trails. Where you feel tucked away, yet can be at your favorite local restaurants and shops in mere minutes. All of this is possible in Hays Farm. Build your dream home in one of two neighborhoods offering various lot sizes and price points. Contact us today to secure your home and rediscover the nature around you.
15: Amy Bailey, Caroline Jones, Dixie Bailey Huntsville Symphony Guild Advisors Cocktail Party 16: Huntsville Symphony Guild 2024 Advisors Council 17: Amy Bailey, Tricia Murray Huntsville Symphony Guild Advisors Cocktail Party hosted at the home of Jody Bridges 18: Russ Stone, Bob Bailey, Bo Bailey Huntsville Symphony Guild Advisors Cocktail Party 19: Tricia Murray, Josie Craig Huntsville Symphony Guild Advisors Cocktail Party 20: Wendy Tucker, Mem Bryant Huntsville Symphony Guild Advisors Cocktail Party 21: Huntsville’s Most Stylish Carole Foret with the September issue of Huntsville City Lifestyle
22: Meg McArdle and Sullivan 23: Alabama ex-pat turned Portugal chef Brigitte Jones teaches cooking classes in Southern cuisine 24: Sonja and Jeff Enfinger Huntsville Inspiration Home Preview Party 25: Randolph Varsity Cheer Team at their opening game 26: Nadia Kidd, Takara Swoopes at Fete en Blanc benefitting Make It Matter Collective 27: Maika Luongo, Casey Creque, Nadia Kidd, Jenny Best at Fete en Blanc 28: Ashlyn Kendall-Poole at Fete en Blanc benefitting Make It
A S T Y LE FEAST
ENJOY A TASTE OF FALL STYLE WHEN FOOD AND FASHION COLLIDE
ARTICLE BY AMY BAILEY | PHOTOGRAPHY BY NADIA KIDD
The South is known for its food. From farmer’s markets produce to grandmother’s home cooking, the food of the South is ingrained in all aspects of our lives. What better inspiration than food for a down home style shoot. Travel with us to the market, the local butcher, and neighborhood restaurants offering family recipes for a taste of style.
Opposite Page: Tresa wearing Red Karina Grimaldi dress from Personal Couture
This Page: Tomatoes: Shelby wearing jeans from Elitaire Boutique; top by Milly; white tank from Envy
Le Petit Bijou Scene: Left to right: Leather vest and shorts from Hemline; Sorellina necklace and earrings from Loring & Co.; black leather dress by Balmain; shoes from Elitaire Boutique; Herringbone necklace from STRATTON; Marco Bicego earrings from Loring & Co; Current Air satin pants suit from Serendipity House of Style; shoes from Hemline; Roberto Coin necklace and Marco Bicego earrings from Loring & Co.
The Poppy and Parliament Butcher Shop: Current Air Skirt and top from Serendipity; scarf from Elitaire; booties from Hemline; Marco Bicego Jaiper Color Bracelet and Sorellina ring from Loring & Co.; gold bracelets from STRATTON
Watermelon: Matching set: ShopBuru. com; jacket by YSL; Miriani diamond choker from Loring & Co.
Shopping Ayers Farmers Market: Pink dress by Retrofete.com; Roberto Coin chunky paperclip necklace from Loring & Co.
Del Chuco Kitchen: Lillie Dress by Saylor from Hemline; shoes from Elitaire; Sorellina necklace and earrings from Loring & Co.
Makeup for all by Nancy Finnegan MUA
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The Mantooth/Pols/Keene Group at Morgan Stanley
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Senior Vice President
Financial Advisor
25 6- 690-5479
Alex.Pols@morganstanley.com
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Senior Vice President
Financial Advisor
256-690-5801
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Left to right: Alex Pols, Pennie Keene, Mark Mantooth
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
Huntsvillian
Hands!
SERVING NORTH ALABAMA WITH TOP NOTCH HOSPITALITY
ARTICLE BY CASEY CREQUE | PHOTOGRAPHY BY NADIA KIDD
HOW LONG HAVE YOU BEEN IN THE SERVICE INDUSTRY?
It’s been 12 years since I joined the service industry. Initially I was a grill cook during my sophomore year in high school.
WHAT DO YOU LOVE ABOUT SERVING?
People. People make places, things and events worthwhile. I actually really like people, so that helps.
Will Davis
Del Chuco, The Standard
YOUR ENERGY IS SO LIVELY AND CONTAGIOUS. WHAT KEEPS A SMILE ON YOUR FACE EVEN WHEN YOU’RE NOT HAVING THE BEST DAY AT WORK?
Breathing, and remembering why I am here. Life practices like exercise and meditation. More often than not though, my community. They are my back bone.
WHAT HAVE YOU LEARNED THE MOST ABOUT PEOPLE IN YOUR TIME AS A SERVER?
Most people have the same desires in life. Eat, sleep, love, laugh and prosper. And most of the time people aren’t actually upset at you, just seems like it. (Life be lifeing)
CONTINUED >
Sean Spillane
HOW LONG HAVE YOU BEEN IN THE SERVICE INDUSTRY?
I started bartending in the late 70’s. After traveling all over the world and serving in various places like Berlin, I ran into Ron at the 2020 Mardi Gras Parade and he invited me to join him at Beezr. I’ve been here ever since.
WHAT DO YOU LOVE ABOUT SERVING AT BEEZR?
With Huntsville being an international city with so many draws to come here like space camp, or business, or the abundant nature that north Alabama offers, I get to meet locals and people from all over the world who come to enjoy a meal or a craft beer at Beezr. I love hearing about travel experiences and building relationships with people who become regulars.
WHAT MAKES FOR A GOOD DAY AT WORK?
When customers tell me they’ve enjoyed their time at Beezr and that I’ve done a great job creating a good experience for them.
WHAT HAVE YOU LEARNED THE MOST ABOUT PEOPLE IN YOUR TIME AS A SERVER?
I have served everywhere from Huntsville, to Auburn, to the German Alps. People, no matter their background or location, want to enjoy their time when they go out to eat. They want to make memories and have an experience to look back on.
Beezr
HOW LONG HAVE YOU BEEN IN THE SERVICE INDUSTRY?
My first job in the service industry was in 2004 to 2005. I’ve been in the service industry ever since getting to meet all sorts of interesting people because of my job.
Jessica Tripp
Domaine South, Le Petit Bijou
WHAT DO YOU LOVE ABOUT SERVING AT DOMAINE SOUTH?
Working at Domaine South truly feels like you are part of a work family that cares about you and your well being. Kristian makes sure we are all well educated on our menu and the wines we serve, and she gives us the history behind the dishes as well. Nothing is just food or wine at Domaine. It is a place where sharing a meal feeds the soul and I’m grateful to be a part of that.
WHAT MAKES FOR A GOOD DAY AT WORK?
A good day at work is when I know I’ve done something special to make someone’s day better.
WHAT HAVE YOU LEARNED THE MOST ABOUT PEOPLE IN YOUR TIME AS A SERVER?
What I’ve learned most about people is that everyone just needs to feel seen and be cared about. When you genuinely take interest in other people, they automatically warm to you.
CONTINUED >
HOW LONG HAVE YOU BEEN SERVING?
I have been working in the service industry for 21 years. I started bussing tables at a little BBQ restaurant in Cullman, Alabama when I was 17. From there, I moved on to a bar and
grill, and worked hard to perfect my craft, and Chef and Suzan Boyce gave me the opportunity to start working at Cotton Row in 2014. It has been my home ever since.
Gerod Berry Cotton Row
Gerod Berry and James Watkins- Cotton Row
“I have to say that our clientele is the best in Huntsville. We have the most gracious guests in the city and maybe even the United States. They are the reason that I love coming to work.”
WHAT DO YOU LOVE ABOUT WORKING AT COTTON ROW?
There are several things I love about working at Cotton Row. I have to say that our clientele is the best in Huntsville. We have the most gracious guests in the city and maybe even the United States. They are the reason that I love coming to work. Chef and Suzan Boyce set an amazing example for leadership. They have passed their knowledge down to our GM, and effective leaders are PARAMOUNT in such a structured environment. They push us to keep working to better ourselves, not only professionally, but personally as well.
WHAT MAKES FOR A GOOD DAY AT WORK?
A great night at work would be a full restaurant with the hustle and bustle of our guests thoroughly enjoying their experience with us, laughter, the sound of martinis being shaken, the food, everything that makes the restaurant
scene so intoxicating. Busy nights always fly by and meeting new people and introducing them to Huntsville is always the best. I can’t count how many times I’ve heard “This is really a hidden gem in Alabama, this is the kind of place we see in New York”. Hearing things like that make me truly feel like I am a part of something spectacular.
WHAT HAVE YOU LEARNED ABOUT PEOPLE THROUGHOUT YOUR TIME IN THE SERVICE INDUSTRY?
You know those short videos saying “Restored Faith in Humanity”? I have learned that people ARE like that. I have seen so much. I have seen people hit rock bottom and be given a hand to help them to their feet. No matter what emotion people are going through, whether they are celebrating, sad, or just blowing off steam, we are lucky enough for the service industry to be there for them.
James Watkins
Cotton Row
HOW LONG HAVE YOU BEEN IN THE SERVICE INDUSTRY? 19 years. 16 with Boyce
WHAT DO YOU LOVE ABOUT WORKING AT COTTON ROW?
When I started here, Chef Boyce and Suzan gave me a new outlook on the way we dine on a night out in Huntsville. I get a lot of excitement out of working with new dishes and the way they are prepared for guest. The look in which the food is plated can bring a person joy before even taking the first bite.
WHAT MAKES FOR A GOOD DAY AT WORK?
Communication is key to every successful restaurant. When our team / staff are working together and communicating effectively it makes for a great night of service for the staff and patrons alike.
WHAT HAVE YOU LEARNED ABOUT PEOPLE THROUGHOUT YOUR TIME IN THE SERVICE INDUSTRY?
Everyone’s looking to have a great time when they walk through the door. Our job as a team is to make the experience one of a kind. Memorable moments that they want to talk about and tell all their friends about.
Gerod Berry and James Watkins- Cotton Row
LET Her COOK
ARTICLE BY AMY BAILEY
WHAT INSPIRED YOU TO MOVE TO PORTUGAL?
It was my lifelong dream to live in Europe by age 50. I wanted a better quality of life, and Portugal felt comfortable, like home.
WHEN DID YOU DECIDE TO START TEACHING COOKING LESSONS?
I started cooking classes in Portugal this year. I wanted to teach the ways and methods of southern cuisine. Homemade biscuits and The Art of Frying Chicken are my two most popular classes.
WHAT DO YOU LOVE ABOUT SOUTHERN COOKING?
I love history, the stories, the culture, and the love put into making dishes from scratch.
WHAT DO PEOPLE GET MOST EXCITED ABOUT LEARNING HOW TO COOK?
They get excited most about learning how cooking is fun and is not intimidating once you’re not afraid to get your hands dirty and try. I love seeing their natural cooking skills develop and them showcasing their dishes with pride!
FAVORITE MEMORY OF A STUDENT LEARNING ABOUT SOUTHERN FOOD?
Favorite memory is a mother/daughter who took biscuit making class together. It reminded me of the importance of building legacy in the kitchen.
WHAT IS YOUR FAVORITE SOUTHERN FOOD?
Fried chicken and homemade banana pudding. I make a mean one.
WHAT IS YOUR OTHER FAVORITE CUISINE TO EAT?
I like Southern, French, and Italian cuisine.
WHAT INGREDIENTS CAN YOU NOT LIVE WITHOUT?
Garlic and onions. And every good southern kitchen must have Lawry’s seasoning salt and Old Bay.
FOOD MENTOR? WHO INSPIRED YOU TO COOK?
My grandmother, Mary Birdsong.
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FRIDAY NIGHT LIGHTS
ARTICLE BY JACKSON LOVE AND AMY BAILEY | PHOTOGRAPHY BY JOE DAVIS
TRADITION, RIVALRIES, TALENT, INFECTIOUS EXCITEMENT ALL CULMINATE ON FIELDS
ACROSS NORTH ALABAMA
It’s a crisp fall evening in north Alabama. Steve Moulton, who is entering his ninth season as the voice of Madison Academy Mustangs Football, is, as always, a few hours early. He hit the road even before the team that he’ll be commentating for boarded the bus. It takes time to set up his broadcasting equipment and connect to the station back home, especially almost 100 miles away from the school’s home field.
“There’s a certain level of lunacy to it all… but it’s a good lunacy,” says Moulton. He’s seemingly seen and done it all after 15 years of experience calling the sport. At one game many years ago, a rat snake greeted Moulton at his booth prior to kickoff, as if it were planning to attend the game and wanted a good seat.
Coach Derek Baudy glances at the side of the street as he stops at the traffic light. It’s a small town—one, maybe two red lights. That’s why he’s looking. The upcoming game will be played between schools, but it’s the towns around them that he uses to measure what to expect at the stadium.
The sign on the front door of the next storefront is really just a large sheet of paper taped to the glass, with big handwritten letters and a few red lines striking underneath as if to drive home the point: CLOSED – GONE TO GAME.
If you need something from this store, you’ll have to wait until tomorrow because tonight it’s Friday Night Lights.
“It brings the whole community together,” says Baudy, an assistant coach at Randolph School. The excitement leading up to crosstown rivalries and events like homecoming is second to none, in his opinion. Every level of the town is impacted by these games, from grown alumni and administrators to students and their friends. Even the local businesses get in on the action. In most places, closing a place of business for a game would be unthinkable.
But on Fridays in the fall, northern Alabama is anything but normal. Fans of all ages trickle their way into the stands. Both teams begin pregame warmups as Moulton runs through the rosters of both schools again, matching statures and numbers to names. The cheer squad chants. The band spills out a symphony. Soon it all starts.
Randolph quarterback William Mitchell says, “Friday night lights is when we get to show some of the hard work that we’ve put in.” William continues, “I’ve learned you can’t dwell on mistakes you’ve made, you have to learn from them then move on.”
William’s mom Ashley will be witnessing both her sons on the field this year, “I love watching my boys play the sport they are so passionate about. Football is our main topic of conversation, always. My boys strive everyday to be better in the weight room and on and off the field. This year is very special because our boys are playing together for the Raiders.” The Mitchell household is filled with football conversations, Ashley beams, “Friday night lights are highly anticipated in our home. It is what our boys prepare for months in advance. I love the energy and excitement on Garth. It creates an environment that the whole family can enjoy. Honestly, I can’t think of anywhere else I would rather be than in the stands watching our boys play.”
Younger brother Walker believes, “It is a time to show everyone what we are capable of and to show off our hard work and compete against other schools.” He remembers, “I will never forget my first game as a freshman and realizing that I’m on the team I had been watching since I was a little kid.”
“I want to be the player that does anything his coaches ask him in order to give the team the best chance to win,” says Randolph’s Noah Gaunt. A senior wide receiver, Noah believes in consistency more than anything. “I’ve learned that if you are consistent in improving and practicing, you will get better. This is the case for life as well.” Noah’s favorite part of these football years: the fans. “Getting to play in front of the entire Randolph community and to see the amount of people that show up to cheer is awesome.”
Parent of former Huntsville High School player John Connelly who was recruited to be a long snapper at the University of Miami, Jon Murray remembers, “Friday Night Lights is everything - the excitement of the game, the band, the kids running around, it is always special.” He recalls his son nicknamed “Little John” playing even in middle school, “In 8th grade at Huntsville Middle School they were undefeated and playing undefeated Chapman for the City Championship. Huntsville came back from a two touchdown deficit to win the championship at the very end. Those boys ended up winning 22 consecutive games, also going undefeated their freshman and sophomore years at Huntsville High School. They were what a team should be, role model players with great chemistry, and they were a lot of fun to watch too.”
Randolph School
Randolph Parent Section
“BUT ON FRIDAYS IN THE FALL, NORTHERN ALABAMA IS ANYTHING BUT NORMAL.”
Randolph School
Huntsville High School
“FRIDAY NIGHT LIGHTS CREATES AN ENERGETIC PRIDE THAT CAN MOSTLY BE FELT NOT DESCRIBED. THE EXCITEMENT THAT BUILDS THROUGHOUT THE DAY CULMINATES WHEN THE TEAM TAKES THE FIELD.”
“The memories are the most important part,” adds Tina Jones, owner of Icon Athletics who has coached high school competitive cheerleading for over 30 years. “It’s the last chance for the kids to be kids before they move onto college and adult life.”
The cheer teams are an indispensable part of the Gameday experience, too. Most schools come together for raucous pep rallies ahead of Friday night’s game. “It’s a whole production,” says Jones.
Randolph cheer mom Bentley Hess whose daughter Hatten Hess is now a junior on the squad says, “As a parent I love watching the excitement on their faces. I love seeing them jump up and down when the team scores and all of that joy.” Hess herself was a University of Alabama cheerleader so it is in their blood. “Running into Bryant-Denny Stadium was a larger than life experience due to the magnitude of people cheering on the team,” Hess recalls. These Friday nights in the fall are precursors to weekends filled with football. “Friday Night Lights creates an energetic pride that can mostly be felt not described. The excitement that builds throughout the day culminates when the team takes the field.”
Buckhorn cheerleader Kylie Laine Peterson says, “Friday Night Lights is about community. It brings so many people out to support the team.” Peterson adds, “One year we won the Cotton Classic! I will never forget it. It was the most fun game and my boyfriend also dressed up as Bucky to surprise me and ask me to HOCO. I will always remember that.”
Coach Bob Godsey comes from a long line of high school football coaches. After the end of his playing career at Troy State, Godsey got his start on the sidelines at Decatur High School before taking the reins at Brooks High School in Killen, Alabama. He’s remained in north Alabama for the entirety of his coaching career, and in 2011, his Hartselle Tigers claimed the 5A state championship.
“I always felt that it was my calling to help the younger generation,” says Godsey. His father coached high school football, too, and encouraged Godsey to follow in his footsteps. “It was the family business.” Despite his successes, he says he never looked beyond where he was at. The importance of guiding players and helping them grow into young men has inspired him throughout his career.
Coach Greg Patterson not only coached high school football for over 30 years, he himself played in the 1960s, “I played in this city during the pinnacle of high school football in Huntsville. Twice we had a capacity crowd of over 10,000 fans. I knew coaching was what I wanted to do as an adult.” Patterson coached at Huntsville High School because of its academic standards and well-rounded athletics. “When you are coaching football you are teaching life skills. Firstly, each player should learn to be a part of a team working towards a common goal. It is a challenge to make them accept the fact that everyone’s role is not the same. Not everyone is a star, to win you have to play as a team.” He continues, “Secondly, I wanted each player to grow into a man that is a good husband and father, to be a productive citizen in this community.”
“Trust the process and challenge yourself on a daily basis,” this is what Randolph Coach Shawn Gaunt tells his players. Gaunt’s son Noah has played since he was in midle school and is a consistent player on the field. “It is really special to watch your child compete. It is even better when you have been a part of coaching them and helping them prepare.” Friday Night Lights are, of course, a special part of the Gaunt family. Coach Gaunt remarks, “Because you are only guaranteed 10 games, it makes every one of them extremely important.”
The game is a melting pot of experiences. While on the surface, every game on Friday night begins and ends with the players and coaches on the field, it’s what that game means to the whole community that really matters. From spending countless hours after school practicing to painstaking perfection, to the roar of the crowds, to the madness of closing up shop just to be a small part of the big game that night, it is a spectacle to be experienced.
In a part of the country with no professional sports, the stakes are right down the road at the local high school. It’s an event that caters to the entire community, and to quote Coach Godsey, “Everybody is going to be there.”
That means friends. Family. Students. Administrators. That’s what makes Friday Night Lights special.
Randolph School
Buckhorn High School
Pusher SUGAR
WHAT INSPIRED YOU TO BEGIN YOUR TINY FOOD QUEST?
I actually never intended to start making tiny food! I was already seeing some success as a food content creator when the wonderful folks at Real Mini World reached out and offered to send me a tiny oven to try. I was surprised to learn quite quickly that tiny food content was something people REALLY wanted to see, and it took off from there!
WHAT IS YOUR FAVORITE PETIT FOOD ITEM TO CREATE?
I love making tiny cakes! They’re probably the most challenging but also the most satisfying.
WHAT DO YOU DO WITH THE FOOD AND DRINKS YOU CREATE AFTER THEY’RE FINISHED?
I usually hand them over to my husband, who is my official taste tester!
YOUR INSTAGRAM IS FULL OF VIDEOS OF YOU BAKING AND CREATING SMALL BITES. IT IS SO SATISFYING TO WATCH THEM COME TO LIFE FROM START TO FINISH. WHAT FEELINGS ARE EVOKED FOR YOU WHEN YOU’RE IN YOUR TINY KITCHEN?
You know, it’s actually kind of funny that I’ve ended up making tiny content because my father was an incredibly talented scale model builder. We’re talking a “win all of the awards for his model car and truck builds, get in all the scale model magazines” kind of guy. He was really into creating vividly detailed small things & he was truly exceptional at it. Now, when I’m creating tiny food, I feel comfort & a sense of connection to him. As silly as it may sound, it feels like a small way to keep his memory alive, and that really makes me happy.
WHAT IS YOUR VISION FOR YOUR BRAND OVER THE NEXT FEW YEARS?
I’d like to continue to grow my brand by writing my first book & perhaps releasing a product line or another product collaboration like the two I have done so far with my friends at Replica Surfaces. I’d also like to dip my toes into creating longer form content on YouTube!
HAVE YOU ALWAYS LOVED COOKING?
I took up an interest in baking as a kid when I had my first Easy Bake Oven. When I was 18, I was given the option of going to culinary school or pursuing music. I chose the latter & eventually saw success in that area. As an indie artist, it was pretty cool to hear my music on shows like The Jersey Shore & The Hills. In my late 20’s, however, after a very public copyright battle with a pop star, I lost my drive to continue in the music industry. I felt a bit
lost after making that decision & wanted my next venture to be something I was equally as passionate about. Pretty quickly, I was hired on as the pastry chef at a local fine dining establishment. Though that position didn’t last, I was hooked on creating food for a living. In the years that followed, I went to Ecole Chocolat twice to become both a professional chocolatier & a master of chocolate flavor. There weren’t many job roles for me locally, so I got an office job and started building Sugar Pusher.
WHAT DO YOU LOVE ABOUT FOOD?
You know how scent is tied so strongly to memory?
Well for me, a lot of my memories are tied to food. Most of the trips I’ve ever been on have been planned around where & what we’ll eat. A caramelized almond “escargot” pastry at Du Pain et des Idées in Paris; the best hot chocolate I’ve ever had at L.A. Burdick in Cambridge, Mass; a blueberry cake donut from The Cookie Jar in Portland, Maine; the best chocolate bonbons from The Chocolate Lab in Calgary, Alberta...each food is so strongly tied to a pleasant memory. Food helps us truly experience new
places and cultures; it also serves as a way to connect people, to bring us together. I can think of few things I enjoy more than making a beautiful cake for a friend’s special occasion or a big meal for a dinner party with my closest friends. Food is, quite possibly, my love language.
WHAT DO YOU LOVE ABOUT CREATING?
I love the freedom it gives me to be who I am and do what I love to do.
So often, people look down on creatives until they’re “successful”, and I think that stops a lot of incredibly talented people from really pursuing the things that will help them reach their maximum potential.
Four years ago, I started making content to keep sane during lockdowns. Now, I’m working with companies like King Arthur Baking, Michaels Craft Stores, Amazon’s Alexa, Reddi-Wip, and so many more. I’ve grown my beautiful community to over 1 million “Little Sprinkles” across platforms and am earning 6 figures for the first time ever; from home, doing what I love. Content creation offers me the kind of freedom I couldn’t get working for someone else.
ARTICLE BY AMY BAILEY
Hound and Harvest
A look into a new Huntsville healthy eatery
It can be hard to find healthy choices in our city. That’s why we are always on the lookout for plates of colorful goodness. A healthy choice to Huntsville’s restaurant scene is Hound and Harvest off Whitesburg Drive. Hound and Harvest offers an array of delicious bowls, sandwiches, and soups as well as crafted lattes and cold pressed juices from Hippea Camper. Our favorite menu items include The Forager, Green Gazpacho, Lavender Latte, and The Glow Juice.
Hound & Harvest
2358 Whitesburg Drive
256.513.7473
@houndandharvest
Dogwood Farms
TEASE YOUR GLOBAL TASTE BUDS WITH THIS TOUR DE CUISINE
ARTICLE
BY SALLY HAM AND AMY BAILEY
Huntsville’s local cuisine scene offers a taste of the world without the jet lag and extensive itinerary. And lucky for you I am about to be your personal tour guide and playfully tease your taste buds. Are you ready to embark on this backyard journey together? Let’s go!
Around the World in The Rocket City
1ST STOP: FRANCE
Le Macaron is where you can find yourself some colorful, tasty macarons and decadent almond croissants! The owners themselves are from France- how neat is that? Rose, Cassis, and Lavender macaron give you a taste of Provence. But the real show stopper is the homemade almond croissants made by co-owner Michele Auburtin that sell out at breakfast. One customer buys 6 at a time.
2ND STOP: ITALY
As much as I wish we could have the same serene Mediterranean coastline as this country, I can guarantee you that we have the authenticity of its food. Mazzaras , in its gorgeous setting, offers the most exquisite Italian dishes you will ever feast upon. What’s even more special about this place is that the recipes stem from the owner’s wife’s grandmother who lived in Sicily. Offering Italian wine flights to pair with your Lemon Artichoke Ravioli or Pacherri Pasta, don’t dare leave without getting their Tiramisu.
3RD STOP: MEXICO
Just as vibrant as the Mexican culture are the exquisite dishes at the lovely La Esquina Cocina. With its upscale Mexican cuisine and beautiful decor this restaurant is a definite crowd pleaser. Your choice of 3 mouthwatering tacos on homemade tortillas, a scrumptious and extensive brunch menu, tasty salads packed full of flavor and color, tasteful mocktails?! Why yes, all of that can be discovered at La Esquina.
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4TH STOP: ASIA
Oshi Poke is known for its sushi, poke bowls, and ramen. Owner Maggie Rees Opened Oshi Poke to bring healthy, global cuisine to Huntsville. Her food is full of flavor and a healthy treat to the palate. Order the Mama Roll, Sexy Jalapeno, Asian Chipotle Bowl, and Spicy Ramen for an out of this country experience.
5TH STOP: GREECE
Little did you know that the taste of the Mediterranean can be found on University Drive at Big Papa Gyro’s. From the oh so yummy Big Papa Gyro Wrap to the perfectly flaky Spanakopita and even the scrumptious Baklava, if you have a hard time choosing don’t worry, they offer a combination plate. You really need to hear it from local foodie Katiya McKinney “Don’t miss out on the Lemon Chicken Soup and Baklava!”
6TH STOP: THE PHILLIPINE’S
Cristina’s Freestyle Cooking located off Hwy 72 in Gurley is a mixture of Filipino cuisine and other places the couple has traveled and it is delicious. Each day offers new specials so be sure to check their menu and plan your excursion. Do not miss their desserts that include a fried banana and ice cream and the most unique ube and tapioca ice cream combination that will have you planning your return.
Thank you so much for joining us on this fun and flavorful expedition. I can only hope that this has influenced and inspired you to try something new. I hope we made you hungry!
ARTICLE BY HANNAH KANFER
TRUCKIN’
On Fridays at Big Spring Park, the block buzzes with diverse food trucks, eager patrons, and enticing aromas. Like snowflakes, no two food trucks are the same, each offering its own unique cuisine and story. You’ll find Huntsville’s
“WHAT
we finally had a food truck,” she says. Sanchez also found support from the broader food truck community. “We all want everyone to succeed in this business, and many other food trucks feel the same way about us.” Teresita’s
MAKES OUR FOOD TRUCK
SPECIAL IS THE LOVE MY MOTHER PUTS INTO HER COOKING.”
most daring and intriguing food often rolls through the city on wheels, waiting to be discovered in plain sight.
TERESITA’S TAMALES
For Jessica Sanchez, cooking tamales was a way of life. She fondly recalls spending her teenage years helping her mom make tamales every weekend to sell from their apartment. As word spread, their tamales became so popular that lines of cars would wrap around the block. “People thought we were having a party,” Sanchez recalls.
Even after they moved into a house, their loyal customers—and new ones— continued to show up every weekend. It was then that Jessica’s mother suggested she and her sister start a food truck. After years of saving up, Teresita’s Tamales finally became a reality in 2020, becoming the first tamale truck in North Alabama. Launching a food truck during COVID, Jessica wasn’t sure what to expect, but the community rallied around her. “The community was good to us; they were just so happy
Tamales is named after Jessica’s mother, Teresita, who still cooks all the tamales in the truck to this day. “What makes our food truck special is the love my mother puts into her cooking,” Sanchez shares. Naming the truck after her mother felt like the perfect way to honor all the work that she does.
If you find yourself at Teresita’s Tamales, “our tamales are, of course, the highlight,” Sanchez says. For first-timers, she recommends the Tamale Combo, which includes pork tamales, corn in a cup, and a drink of agua fresca—all made fresh in their truck.
SOUTHERN WAGYU
It was during the first meal that Chef Marko prepared for Jennifer Barksdale that their bond became unbreakable. While not in the food industry herself, Jennifer had a deep love for food as a self-proclaimed “foodie”. Chef Marko, a third-generation restaurant owner, proposed a daring idea: they would open a food truck together. “People called me crazy for wanting to serve steaks off a
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food truck,” Chef Marko recalls. However, Chef Marko quickly proved early critics wrong by making a big impact, especially among Huntsville’s booming tech industry lunch crowd. Their food truck offers a refined experience, with dishes that rival a high-end steakhouse rather than your typical barbecue fare. “I always joke that this is a chef-driven truck,” said Barksdale.
Running a food truck isn’t always glamorous. “When you run a food truck, you’re also the plumber, the electrician, and the handyman,” Marko says. “But the upside is you can streamline your ideas on a smaller scale while still feeding the masses.”
Their signature dish for first-timers? Street fries with chimichurri—a twist on the classic street corn. Bursting with flavor, it’s inspired by South American cuisine, particularly Argentinian cuisine, and is perfect for sharing.
HIPPEA CAMPER
In 2018, the plant-based and healthy food options in Huntsville were severely lacking. We would go to food truck rallies, and all the trucks were selling burgers or barbecue,” Garrett Hardee recalls. Seeing an opportunity to offer something different, Hardee and his mother launched Hippea Camper that same year.
When Hippea Camper first hit the scene, the response was overwhelming. “People were thrilled to finally have a food truck option that aligned with their lifestyle or diet,” Hardee said. The vibrant pea-green camper truck is easy to spot in a crowd, and its hippie-inspired aesthetic developed naturally. “I thought the trailer had a very hippie vibe, especially since no other food trucks were operating out of trailers. Combined with the plant-based concept, the whole aesthetic and name came together organically,” Hardee explained.
Hippea Camper’s food often sells out quickly, but for first-timers, Hardee recommends the Beats Meat-Ball Sub. It delivers the flavor and texture of a traditional meatball sub but with a plantbased twist. Pair it with a lemonade or fresh-pressed juice, both made in-house with no added sugar.
“WE WANTED TO STAY A FAMILY BUSINESS.”
PEGUINO HERMANOS
Diego Arreola, a Huntsville native and alum of Huntsville City Schools, began working in the shaved ice business at 19. It was during this time that he discovered real fruit syrups—not the artificial, food-dye-laden syrups that are typically associated with snow cones and stained tongues, but syrups made from pureed fruit. “At that time, no one knew what it was,” Arreola recalls.
As a child, Arreola fondly remembers buying snow cones from Peguino Hermanos, which originally started in 2008. Years later, he worked there himself, starting as a cashier and eventually becoming the owner of his own truck in 2019. Back then, Peguino Hermanos was unique, even receiving buyout offers from Kona Ice, which they declined to remain a family business. “We wanted to stay a family business,” says Arreola. Many customers approach their window unsure if they’re offering ice cream or shaved ice. For first-timers at Peguino Hermanos, Arreola recommends trying the strawberry and cream. It features blended strawberries with tiny chunks of fruit, poured over shaved ice, and topped with sweetened condensed milk. The texture is smooth, like ice cream, making it the perfect dessert.
VUJEE VEGAN
Nikia Lightfoot always knew she was destined to be an entrepreneur. After college, she had the chance to purchase and franchise her own restaurant, but on the day she and her business partner were supposed to present their portfolio to the bank, she was stood up. “I was devastated,” Lightfoot recalls. In 2012, she faced another setback with a breast cancer diagnosis, which led her to start her vegan journey.
During that process, Lightfoot learned to cook vegan food, drawing inspiration from the flavors of her mother and grandmother’s kitchen, where she spent countless hours growing up. In the low points of her treatment, she found comfort in recreating her family’s dishes to fit her new vegan diet. As she honed her culinary skills, people began asking when she would open a vegan restaurant. That’s when, according to Lightfoot, a “lightbulb” went off. On September 12, 2020, Oakwood Farm farmers allowed her to set up a tent where she started by selling cornbread and chili. On the first day, she sold out. And she continued to sell out. “Huntsville really embraced us,” Lightfoot says. “I wasn’t sure if Huntsville was ready for a vegan restaurant, but my team and I were blown away.”
For first-time visitors to Vujee Vegan, the choice comes down to one question: “Are you a burger person or a chicken person?” If you’re a burger lover, the bacon cheeseburger with waffle fries is the go-to. If you prefer chicken and can handle some spice, the buffalo chicken sandwich is a must-try.
OCTOBER 2024
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 12TH
The Stadium Series Craft Beverage Festival
Wicks Family Field at Joe Davis Stadium | 5:00 PM
Church Street Family Restaurants and Hospitality partner to bring us this Craft Beverage Festival at Wicks Family Field. Experience beverages at Joe Davis stadium while enjoying local art vendors, and live music!
OCTOBER 12TH
John Legend Concert
The Orion Ampitheater | 8:00 PM
Immerse yourself on an evening of songs and stories under the stars with John Legend.
OCTOBER 13TH
Microwave Dave Day
The Lumberyard 108 Cleveland Ave. Huntsville, Al 35801 | 3:00 PM
It's the 10 year anniversary of Microwave Dave Day! This is a family friendly festival with live music, kids activities, food trucks, and more!
OCTOBER 18TH-19TH
WhistleStop BBQ Festival
Midcity District | 4:00 PM
Huntsville's hottest barbeque competition! Bring the family for this fun-filled day of taste testing, live music and kids activities. Don't forget to vote in the people's choice awards for best barbeque!
OCTOBER 19TH
21st Annual Liz
Hurley Ribbon Run
817 Adams St SE. Huntsville, Al 35801 | 8:30 AM
Get out and support this year's Liz Hurley Ribbon Run! The event will feature the annual 5K race and Survivor's Walk
through downtown Huntsville. Last year’s Ribbon Run hosted an outstanding 6,255 walkers and runners, all in support of making a difference for local breast cancer patients and survivors through the Liz Hurley Breast Cancer Fund at Huntsville Hospital Foundation.
OCTOBER 20TH
Maple Hill Cemetery Stroll
Maple Hill Cemetery | 1:30 PM
Enjoy a fall afternoon stroll through Huntsville's oldest cemetery. History comes to life at this annual event with more than 75 costumed characters living out Huntsville’s rich past. This is a free event but donations are welcomed!
OCTOBER 21ST
Huntsville Havoc Meet The Team & Backstage Open House
VBC Propst Arena | 5:00 PM
Don't miss the kickoff party for the upcoming Havoc season! Meet the 20242025 team and go behind the scenes for a peek into the backstage experience.
OCTOBER 26TH
Spooktacular 5K & Monster Mile
101 Church St SW Huntsville, AL US 35801 | 8:00 AM
Fleet Feet Huntsville & Madison invites you to join runners, walkers, ghosts, and goblins of all ages at the Spooktacular 5K Run and Monster Mile! If you're feeling crafty, bring your best spooky attire to compete in the costume contest.
OCTOBER 26TH
North Alabama Walk to End Alzheimers
Big Spring Park | 10:00 AM
Come together for an inspiring community event that celebrates our commitment to ending the disease.
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Empowering Your Real Estate Journey
Nurturing Growth and Success in Real Estate
Connor Brookman, Managing Broker, Director of Luxury Sales
JESSICA NUCKOLS, DIRECTOR OF CAREER DEVELOPMENT
+ 1 (256) 527-4868 | jessicanuckols.evrealestate.com
We are excited to announce a new chapter of leadership at Engel & Völkers Huntsville. Jessica Nuckols, who has played a pivotal role as Managing Broker, is transitioning into her new position as Director of Career Development. With a focus on nurturing a collaborative culture, Jessica is committed to creating personalized career paths and development opportunities for each agent, all while maintaining a strong work-life balance. Jessica’s dedication to agent growth and success will help expand our reach across Alabama.
Taking over as Managing Broker is Connor Brookman, a Huntsville native with deep roots in the community. Connor has a rich background in real estate, having served as our seasoned Director of Luxury Sales and Regional Advisor in both Birmingham and Atlanta, GA. Eager to build upon his leadership experience, Connor brings a unique blend of local knowledge and global expertise to his new role. His commitment to delivering exceptional service is matched only by his passion for seeing Huntsville continue to grow and thrive. When he’s not leading the team, Connor enjoys exploring the local area, staying active, and continuing his professional development to better serve the Engel & Völkers community.
Together, Jessica and Connor will continue to elevate our team’s success and ensure our advisors have the resources they need to thrive.
For more information about opportunities with Engel & Völkers across North Alabama, please visit our website or contact Jessica Nuckols or Connor Brookman.
BROOKMAN, MANAGING BROKER
+ 1 (256) 714-9004 | connorbrookman.com
Jessica Nuckols, Director of Career Development
1000 Mcclung Avenue SE • Huntsville: Indulge in luxury with this custom craftsman home featuring impressive upgrades in blossomwood. Circular drive with double foyer grand entrance. Impressive living area overlooking backyard. The stunning kitchen boasts coffered ceilings, butchers block island, & granite countertops. Enjoy the wet bar & butlers pantry for seamless entertaining. Secluded owners suite with glam bath features garden tub & dual closets. The 8‘ mahogany doors, oversized crown & baseboard adds to the elegance. Home office with half bath. Outdoor entertaining is a breeze with the outdoor fireplace, pergola, and patio. Upstairs has 2 beds & a full bath. Storm shelter. Garage with workshop. $935,000
Ledge View Drive • Huntsville: Welcome to the Ledges. One of the most prestigious neighborhoods in Huntsville on it‘s OWN mountain. Gated, Private clubhouse with a Korn ferry tour golf course, and a private community. This property is one of the largest in the community, with a 3rd floor balcony that gives a bird eye view of the coumminity nearly elevated you over all of your neighbors. On the 12th hole and a view of the valley below your ‚mountain‘ home, you have multiple views. Complete is multiple bar areas and a 3rd floor used for a ball room, and a large social event, you can be the host of many parties or social events for your friends and neighbors.
$3,200,000
117 Coveshire Place • Madison: Comfortable luxury defines a 5BR/5BA home on a beautiful lake lot in Clifts Cove. Details are noticed immediately: Custom iron entry door, gleaming hardwood floors, trey/coffered ceilings, extensive millwork, built in cabinetry, Wolfe & Subzero appliances. Secluded primary suite offers a daily retreat with fine finishes & custom closet. A daylight basement offers: 2nd full kitchen, family room, BR/BR, rec. room, exercise room, shop, wine cellar, storm shelter & abundance of storage. Outside, discover a screened in porch, deck, outdoor kitchen, heated saltwater pool/jacuzzi, fireplace, water features & expansive entertaining space. The house is also protected with a whole home generator.
$1,550,000
3
Shalu Holman • +1 513-491-2731 • Associate Broker • E&V Huntsville
Brian May • +1 256-497-6780 • Director of Sales • E&V Huntsville
James Martinez • +1 256-335-0611 • Managing Broker • E&V Shoals
Photo Virtually Staged
Woman In The Kitchen
ARTICLE BY AMY BAILEY | PHOTOGRAPHY BY NADIA KIDD Maggie Rees Has Built
A Restaurant Empire In Alabama
Maggi Rees’ warm smile greets you as you enter Oshi Poke. She is the welcoming face you often see behind the counter, and she is the owner. Rees opened Oshi Poke in 2017, saw it through the pandemic, and has continued to open more restaurants. Her passion for healthy food, desire to bring international cuisine to Huntsville, warm personality that welcomes you by name, and keen business sense have made her one of Huntsville’s most successful restauranteurs.
HOW DID YOU DECIDE TO OPEN OSHI POKE?
I opened Oshi because healthy food is important for everyone.
WHAT IS THE MOST DIFFICULT PART OF OWNING A RESTAURANT?
The most difficult thing is training employees who will be reliable.
HOW MANY RESTAURANTS DO YOU OWN?
I own 4 restaurants.
WHAT IS YOUR FAVORITE FOOD TO COOK?
My favorite thing to cook is fresh veggies with fish.
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WANTING TO GO INTO BUSINESS?
To anyone thinking of opening their own business I say, “Keep your dreams, never give up, even when it’s hard. Don’t be afraid of the work that needs to be done because it’s worth it!”
Maggie Rees along with business partners owns Oshi Poke, Stone Age Korean BBQ
