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MADISON LIVING July 2020 / $4.95 madisonlivingmagazine.com
Tom Brown’s Restaurant When COVID-19 hit, Tom and Ashley Brown turned a delay into a chance to make their dream even better
A New Era
Dr. Ed Nichols comes out of retirement to lead Madison City Schools into a new normal Madison Living 1
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19 Dr. Ed Nichols comes out to retirement to lead Madison City Schools
SCHOOL & SPORTS 25 Bob Jones graduate makes history
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Madison Publications, LLC 7734 Madison Blvd. Suite 115 Huntsville, AL 35806 Phone: 256-772-6677 Fax: 256-772-6655 madisonlivingmagazine.com Madison Living is published monthly by Madison Publications, LLC. A one-year subscription to Madison Living is $24.99 for 12 issues per year. Single copies are available at select locations throughout the Madison area. To advertise or to get more copies, call 256-772-6677. Copyright 2020 by Madison Publications, LLC
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THE GUIDE
July 4
Starting at 4 p.m.
TRASH PANDAS 4TH OF JULY EXTRAVAGANZA AND FIREWORKS SHOW The Rocket City Trash Pandas will host a July 4th Extravaganza at the brand-new, state of the art venue that is Toyota Field. The Patriotic extravaganza will feature live entertainment, on-field activities, awesome ballpark fare and amazing fireworks. Tickets are $10 per person, parking is $6 per vehicle. Trash Panda Nation full-season ticket holders will gain early entry at 3:30 p.m. through the Trustmark VIP gate. Pepsi gates will open to the general public at 4 p.m. This event will allow patrons to have on-field access to enjoy live entertainment and partake in multiple activities for kids and adults. A bungee jump trampoline, swing rides and delicious food and beverages options will be available for purchase. It will culminate with the biggest fireworks display in the Metro! Go to www.TrashPandasBaseball.com/events for information and directions to the stadium.
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THE GUIDE Every Saturday
8 a.m. - noon
MADISON CITY FARMERS MARKET Madison City Farmers Market is the area’s original local, produceronly farmers market, founded in 2007. Everything sold at the market is grown or crafted by local farmers and craftspeople. The vendors provide a wide selection of the freshest local veggies, fruits, cheese, eggs, meats, milk, herbs, honey, jams, relishes, home-baked goods, plants and flowers. The Madison City Farmers Market is Located at 1088 Hughes Road, Madison at Trinity Baptist Church. Check online for social distancing guideilines: www.madisoncityfarmersmarket.com
2nd Anniversa! ry at this location
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THE GUIDE
July 3
Starting at 5 p.m.
ROCKET CITY TRASH PANDAS BLOCK PARTY The Rocket City Trash Pandas will kick-off the 4th of July weekend with a block party on July 3. It will feature live entertainment, food and fireworks. Block Party tickets are $10 each and parking is complimentary. Trash Panda Nation full-season ticket holders will gain early entry at 4:30 p.m. through the VIP gate. Gates will open to the general public at 5 p.m. Go to www.TrashPandasBaseball.com/events for information and directions to the stadium.
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FOOD&DRINK
TOM BROWN’S RESTAURANT New restaurant is Madison’s premium casual oasis, providing the best food in a relaxed atmosphere for the perfect escape STORY BY JOHN FEW PHOTOS BY JOSHUA BERRY
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Plans were made, work had been well underway, and a schedule was being met. Everything was progressing as it should, and nothing seemed to be able to disrupt achieving the goal. Then COVID-19 struck. The way of living we had become accustomed to and took for granted was immediately placed into question. Stores, restaurants, schools, government agencies and services all shut down. Concerts, sporting events and public gatherings were abruptly canceled. We waited and wondered what was next as life momentarily slowed to a crawl. For Tom and Ashley Brown, it became a great asset in making their dream even better. What may have seemed like disappointment and uncertainty at first, helped to refine and perfect what would become Tom Brown’s Restaurant, Madison’s premier casual oasis for an exceptional dining experience. Back up several months -- the Browns had renovated an abandoned historic mansion in Mississippi and launched their first restaurant. Then they discovered the Madison area and realized it was the perfect place to plant roots and launch their next restaurant. “Everything pointed to Madison,” Ashley Brown said about their decision to move. “Everything worked out so easy, God’s hands were all over it. It is just where we are meant to be.” They settled on a location for their new business ven-
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ture, a place that had been on their radar screen from day one and set their sights on opening a unique dining experience that would offer patrons a much needed temporary departure from the hustle and bustle of life. Work started on their new dream, Tom Brown’s Restaurant at 8141 Highway 72 West in the Shoppes of Madison, on October 14, 2019. The growth that had attracted the Brown’s to Madison also pushed them to have a more hands-on approach in building their dream. Resources and help were scarce because of all the construction and development in the area, so they jumped in and completed a lot of it themselves. “Tom has been in real estate and I have always owned my own embroidery business, for about 24 years,” explained Ashley. Together, they used their skills to create a visual oasis, one that would expertly compliment their culinary offerings. “Everything you see, they put the
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chairs together, they did the wall paneling -- everything,” said marketing manager Amanda Homelvig. “It is amazing what they were able to accomplish. It took a whole lot of blood, sweat and tears.” The hard work paid off. Tom Brown’s unique oasis is decorated with velvet seats, stunning chandeliers, custom artwork, and wall-towall brass accents -- all completed themselves as they prepared for the spring opening. Then COVID-19 struck, and the brakes were applied. “It put a hindrance in everything,” said Tom Brown. “There was a lot of speculation of what would happen next and how everyone would proceed going forward in the new normal environment. “There was no guidebook on how to handle a situation like this,” Ashley added. “There is no guidebook on running a restaurant during a global pandemic, and certainly no
Madison Living 15
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guidebook on launching a restaurant during one.” She said the break gave them time to rest and focus on doing everything possible to prepare the best for their patrons and community. They spent time fine tuning the restaurant and the staff, to provide an exceptional experience in the right kind of atmosphere when they could eventually open. “When the Governor said restaurants could begin to reopen, Tom Brown took a step back and delayed opening. “We wanted to make sure the staff were confident in their roles to help the patrons have the best possible experience,” Ashley said. On June 1, Tom Brown’s Restaurant opened and has been met with praise and raves over the menu, atmosphere, and service. “I think people look at us as an escape,” Ashley said. “We focus as much as possible to make our patrons very comfortable and still have all the policies and social distancing procedures in place to keep the patrons secure and safe.” Coming to Tom Brown’s Restaurant is designed to be that needed break from reality. It’s coming in and getting the finest of everything in a unique setting and being able to come in your way -- dressed in a casual style if that is what you want. “Its great food, great cocktails, great beer on tap and great wines. If you want to dress up, dress up. If you don’t, then don’t,” Ashley said. Of course, the main attraction is the food, something that the Brown’s take a lot of pride in offering to their patrons. Tom Brown’s focuses on serving only the finest food, from Black Angus Prime beef to fresh seafood. “We make sure we only serve the best,” said Tom, who is also the master chef. “All of our steaks come from the top 2% of beef available.” Tom hand cuts the steaks, which are aged a minimum of 21 days. “You just can’t get these off the street,” he said. “We strive to bring our patrons the quality of food they cannot normally get, so that when they do come here it’s not just another steak or seafood place. We offer only the best we can get.” One example is the TOMahawk, a 38 oz. steak that is 20 inches long....wow! Their seafood is flown in fresh from Hawaii. “We won’t always know exactly what we’re getting because it’s going to come out of the ocean literally hours prior to being served. We know it’ll be the best of what was caught though,” Tom said. Thirty-six beers will be on tap, including a housebrewed blood orange IPA, crafted by a local brewery. There is also a signature drink list that will vary with the seasons and trends. Tom Brown’s also has a signature appetizer that is an egg roll with pulled pork, collard greens, drizzled on top
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Madison Living 17
with their own special white and mustard barbecue sauces. “They are amazing,” Ashley said. “They will certainly make you come back.” Premium dining surrounded by an atmosphere that is very inviting, relaxed, and exciting, Tom Brown’s has quickly become Madison’s premier gathering place. That is something Ashley said was her ultimate goal -- a place where you can walk away from at the end of the experience with some great new friends. Tom Brown’s is located at 8141 Highway 72 W in the Shoppes of Madison, near Target. They are open Monday to Thursday, 4-9 p.m., and stay open until 10 p.m. on Friday and Saturday. They will eventually expand to include lunch hours later. To make reservations, call (256) 715-1283. You can find them on the web at www.tombrownsrestaurant.com.
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PEOPLE
DR. ED NICHOLS The former Decatur City Schools superintendent comes out of retirement to lead Madison City Schools into a new era STORY BY JOHN FEW PHOTOS BY JOSHUA BERRY
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On June 1, Dr. Ed Nichols began a new chapter in his life when he became the superintendent for the Madison City School District. He is the fourth superintendent for the school district since the system was formed in 1998. He replaces former superintendent Robby Parker, who retired in February. Dr. Nichols retired as superintendent of Decatur City Schools in 2016 after a 28-year career there that included band director, principal, assistant superintendent, and four years as superintendent. He briefly served as the interim superintendent for Madison City Schools in 2016 prior to Parker being named superintendent. He had since been active in multiple roles including director of the Principally Speaking Network, community, and media consultant for Decatur Hospital, and two consulting services. “I’ve been working with schools ever since I retired,” he said. “I have been across
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the state, Georgia and different places working with school districts. I worked with the State Department on their strategic plan. I worked with Madison County and surrounding city districts. So, I never really left education.” “I then had the opportunity in January to go back into a school as the interim principal at Decatur High School,” Nichols explained. “Their principal had left in the middle of the year and the superintendent in Decatur asked me to finish out the year for them, so I did. My daughter, Meredith, goes there, so it was something I looked forward to doing.” When he re-entered the campus atmosphere of the school, he realized something had been missing. “The energy I got from being around the students and working with teachers, I really missed that part of it. Even though I had been working with schools, I missed that camaraderie, that excitement you get being around students.”
When the opportunity came to put his name in the hat for consideration in becoming Madison City Schools next superintendent, it seemed like the right time. After all, it was a school district he had become more familiar during his time as the interim superintendent and with the school foundation. “I put my name in and thought if this is God’s will and if He has a plan for me there, we will see what happens,” Nichols said. “It’s a great district and I am very excited about being here.” About the four years he spent after retiring as Decatur’s superintendent, Nichols says he gained valuable contacts and experiences that will prove to be useful in the uncertainty of reopening schools amid COVID-19. “I also had some unique experiences while retired,” he said. “I worked at the hospital and helped them, and I worked with economic developments and business leaders across the country. I thought maybe these experiences are something I can bring back
-- not just my educational experiences.” School campuses stayed closed from the middle of March through the end of the school year. Moving forward in what is considered the new normal is a new direction for all school districts, including Madison. Relying on feedback from those affected the most is something Dr. Nichols said is vital in the reopening process. “I really like to make decisions when I have feedback from stakeholders,” he said. “I like feedback. I like to ask parents. I like to ask teachers, and I like to ask community members what they want and think. “I will also have a student committee of high school and middle school students and talk to them,” he added. “That is exciting to me, to think about what we can do to move our school system, which is great already, to become even better. I do not have all the answers, but I will ask people in this community what their view of that is and then I will help guide the team to push us in that direction.” Nichols said the most important thing to remember as everyone navigates into this unknown, is we are all here for the kids. “I have always lived under the premise that every child is gifted, and they are,” he said. “Our job is to find the gift. It could be band. It could be lacrosse. It could be robotics. It could be scholars bowl. It could be a job experience in career tech. Every child has that thing that inspires them to be the best they can be, and our job is to help find those places. “I used to always say that our job as adults is to clear the clutter and find a way. I am so thankful in my life I had a band director, Mr. Huffmaker, who when I asked in the ninth grade if I could join the band, found a way. He didn’t say, ‘No, you should have done that in the sixth grade when everyone else did it.’ He said, ‘Sure, what would you like to play?” That lead to Nichols obtaining a scholarship to further his education. “My parents were not of means to pay the whole way to college, and the tuba got me there. Mr. Huffmaker, with that
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Dr. Ed Nichols watches as hundreds of graduates from James Clemens High School received their diplomas a few days before become Madison City Schools new superintendent. one simple yes, changed the trajectory of my life,” he said. “We have to find that avenue for kids. What will drive us to be even better than we are is to keep that focus on every kid.” Dr. Nichols took the opportunity to attend the University of Tennessee, where he served as a drum major for UT’s marching band “Pride of the Southland.” “I was the first person in my immediate family to go to college,” he said. Dr. Nichols grew up in Maryville, TN, but was born in Anchorage, Alaska. “My dad was in the Air Force. He was a career military man. He joined the Army in 1939 and retired from the Air Force in 1964,” he said. “My dad was from Birmingham. My mother from Knoxville.” His father died from cancer in 1988, the same year Nichols moved to Alabama. “He was so excited I was moving to Alabama. One of the last things he said to me was, ‘you are going to the promise land.’ He loved Alabama football and was the biggest Bama fan. “ Neither of his parents graduated
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Dr. Ed Nichols at the ground-breaking ceremony for Madison’s newest school, Midtown Elementary, expressed his appreciation for the foresight and hard work of all involved who made the occasion a reality. high school. They both had to stop their education in high school. “My mother went back later and got her GED and went to business college. My dad, of course, had a military career and later got his GED,” he explained. “My mother worked two jobs to help send me to college, and I have never forgot how hard she worked. I always remember, and tell people, my parents never really helped me with homework. It wasn’t that they didn’t want to do, they just didn’t know how. But I also remember how much they sacrificed to send me to school. I am blessed that I had two great parents.” Sitting on Dr. Nichols desk in a nameplate that reads, “Edwin C. Nichols, First Sergeant, Korea 1952-1953”. “I keep my father’s nameplate on my desk,” he said. “Every office I have ever had, I have had my dad’s nameplate on it. And, I keep his medals and his picture on my wall to remind myself of his service to the country in two wars.” Nichols says he grew up in a great small town with a great school system. There he learned invaluable lessons on how to look for the best in people, especially students. “The teachers there taught everyone like
they were the valedictorian,” he said. “They taught every student as if they were going to go and do great things in life, and that is what they would tell us. “I’m still in touch with some of them.,” he added. “My junior English teacher, Dr. Penny Ferguson, is my hero. This is her fiftieth-year teaching school. I still talk to her regularly. I was not her scholar student in high school, but she taught me like I would be a scholar student one day.” It’s because of that outlook Nichols said he is excited to come to Madison City Schools, a district that has the same belief. One aspect of life in Madison outside the world of education has certainly already taken a hold of him. Nichols said he is a huge Rocket City Trash Pandas fan. “I am so pumped,” he said. “Even before I came to Madison, I had already got my season tickets. I love baseball! “I grew up near Knoxville and we had a Minor League baseball team, then I came to North Alabama and he had The Stars,” he continued. “I like Minor League baseball because I like the feel of it. You are there in the stadium and it’s not such a huge crowd and you can be close to the action. I am so
excited about it!” In fact, for Christmas his wife, Miranda, bought him his own Trash Pandas jersey with his name on the back. He also got to participate in the ball team’s “Jersey Experience” where they invite season ticket holders to the Toyota Field for a special VIP tour and let them hit some balls. “I had such a great time. It was amazing.” Nichols says there is a lot to be excited about coming Madison, and Madison City Schools. Certainly, he has his work cut out for him in a world made uncertain by COVID-19, but one thing is clear -- Madison City Schools is an exceptional school district and will always strive to stay that way. “This is a tremendous school district with a rich heritage. It dates back all the way to Dr. Clark when the school system started and had great leadership with Dr. Fowler and Mr. Parker. I feel honored to even be able to pick up their mantle in a way and begin to move forward for the children of this community,” he said. “We have great students, teachers, parents, community leaders, city leaders and a tremendous school board and staff. This is a great place to be.”
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More than a backpack
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There’s a lot of unknown surrounding school next year. We don’t know what learning will look like in the midst of a prolonged pandemic. One thing I do know is that whether learning happens at home or in a classroom, children in foster care will have the supplies they need. With the help of amazing community partnerships and people like you, Kids to Love’s service to foster children and families has not slowed, despite the shutdown caused by Coronavirus. Our “More than a Backpack” outreach is happening right now. This program provides new backpacks and school supplies to thousands of foster children each year.
We call it “More than a Backpack” because of the intangible benefits the backpack brings to children in foster care. Not only do they unzip pencils and notebooks to help them do well in class, they find confidence, acceptance, and success to make it through life. This year, we will add “normal” to that list of intangibles, or at least as much normal as we can control. If you’d like to support education for a child in foster care, visit www.kidstolove.org. You can make an online donation and you’ll also find a list of school supplies we need most. Backpacks are one of the most important pieces to this program because we know it’s way “More than a Backpack.”
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SCHOOL&SPORTS
CANDICE STOREY LEE Bob Jones graduate makes history as the first African-American woman to head a SEC athletic program STORY BY BOB LABBE PHOTOS BY VANDERBILT UNIVERSITY
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While living in Madison, Candice Storey made a name for herself as an All-State basketball player and highly recruited among the best athletes in Alabama. Moving to the confines of the west Madison County city as a seventh grader at Liberty Middle School, she took up basketball and forever changed her life. Now married for 11 years to Sean Lee, Candice Storey Lee said, “My fondest memories of Madison were I loved growing up there as I loved my friends, teachers and going to school and it continues to be a loving community. I feel like I can always go home.” Lee signed with Vanderbilt University after not even considering playing college basketball outside the Southeastern Conference. The choice was an opportunity to attend a high academic university along with a women’s basketball program that two years prior had advanced to the NCAA Final Four. “I thought Vanderbilt was the total package as it checked all of the boxes for me,” said Lee. “In high school I thought I’d probably attend Alabama or Georgia, but I attended an elite camp at Vanderbilt and there I was offered a scholarship. I didn’t hesitate and I have no regrets.” Signing with Vanderbilt upon her graduation from Bob Jones and being named the Gatorade Alabama Girls Basketball Player of the Year in 1996, Lee made
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“My fondest memories of Madison were I loved growing up there as I loved my friends, teachers and going to school and it continues to be a loving community. I feel like I can always go home.” - Candice Storey Lee her way to the campus located in Nashville, Tenn. She fell in love with the university and the community and has never left. On May 21, Lee made history after being named Vanderbilt’s Athletic Director. The decision firmly cemented her place in Vanderbilt and SEC history by becoming the university’s first female athletic director and the first AfricanAmerican woman to head a SEC athletic program and places her among just five women currently leading a Power Five program. “I consider this a great honor, but I look at this as not a job- it’s a lifestyle,” said Lee. “I’m part of the university community and consider my position as a privilege. My position is greatly relying on me surrounding myself with good people. I learned a lot of what this position is all about from David Williams.” Williams was once the longtime athletic director and Lee’s new position came open only after Malcolm Turner resigned
after just one year. Lee has been an administrator in the athletic department since 2004 and has been the deputy director of athletics since 2016 where she would oversee the dayto-day operations of the athletics department. Lee played six years for the Lady Commodores after receiving a medical redshirt after undergoing surgery for a torn ACL. It was her second such surgery as she went down to a similar injury while at Bob Jones. As an adult, she has had two surgeries including a knee replacement in 2019. She used a walking cane during her recuperation and now feels up to par and ready to face the challenges that will be presented to her as athletic director for the school she calls home. Lee loves to laugh and has a pleasant personality that everyone seems to gravitate towards. She appreciates a great sense of humor and considers herself to be joyful. She added, “I love the college life and the opportunity to influence others as I feel I’m a good mentor. I love the idea of family
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as I grew up with my parents, Willie and Angela, who are both retired and still in live in Madison, and my younger brother, Gerald, who also played basketball at Bob Jones. I feel things don’t come easy to me, even basketball.” Her Faith in church was a great part of growing up as today her and her husband are part of a big church in her local community as she feels she lives her life through her faith consistently every day. The support she received from her religious faith, her husband and extended Vanderbilt family led Lee to earn a bachelor’s degree in human and organizational development, which led to a master’s degree in counseling. Soon after she was offered a position within the athletic department and that led to her earning yet a third Vanderbilt degree, a doctorate in higher education administration. As athletic director, Lee will continue to work with the university’s leadership team and coaching staff along with coordinating all athletic aspects with the chancellor. She will balance daily decisions with personnel and finances. “I will focus on the new chancellor as he seems to have great ideas of Vanderbilt can be,” said Lee. “My job is a reflection on athletics and how good our university is and will be. I want to deliver a great student-athlete experience. Dealing with all sports during my work here I will continue all sports within my strategic plan.” Fundraising is also one of the biggest aspects of her new position, and Lee is ready for that huge challenge. “I love to engage with people and love being with people that have the same vision as mine,” said Lee. She is easily recognizable wearing her glasses that she has worn since 18 months of age. Lee was born a month early in her mother’s pregnancy and was born with an eye defect that required undergoing surgery at just six months of age. She was more or less cross-eyed and had a second surgery on her condition at 12 months. She wore a patch in an attempt to help her condition and began wearing glasses. Away from her role as school leader, Lee loves to spend her alone spare time reading and watching movies. She cherishes her special time spent with her husband and her 22-year old stepson. She easily discusses how her parents met while both were attending Alabama A&M and how she soon was born in Junction City, Kansas and due to her parents involved in the military she lived in Germany, the state of Virginia and Puerto Rico before landing in Huntsville where Redstone Arsenal immediately became an active portion of her life. While in her years of playing basketball, her father was twice stationed at other locales and would come home on weekends and he tried everything he could to see Lee in action on the hardwood. She added, “My dad was twice deployed including Desert Storm and I was afraid to leave my mom. One day my dad surprised me by coming home unannounced. We lived in a tight-knit community.” Lee’s passion for other people, especially athletes, glows like a beacon and Vanderbilt University will be better off with that light of success in the athletic program’s watchtower where she continues to make a name for herself.
ON THE GRILL
SMOKIN’ GOOD AT THE RICKY SHACK Unusual backyard BBQ grills STORY BY RICHARD GEORGE PHOTOS BY JOSHUA BERRY
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A
UGLY DRUM SMOKER
oil on chicken and sprinkle liberally with Big Green Egg Sweet Maple Seasoning. I prefer to wrap with bacon and use toothpicks to secure the bacon. When your fire is stabilized at approximately 275 degrees, add wood chunks of your choice. Cook indirectly and flip as the chicken and bacon begin to brown. Be careful not to flip too often and allow the bacon to fall away from chicken. When your internal temperature is close to 165 degrees (minimum suggested safe temperature) brush on Sweet Baby Ray’s Barbecue Sauce. Remove chicken from the fire and cover lightly with aluminum foil for 10 minutes to allow the natural juices to be redistributed. Serve and enjoy.
A couple of years ago, I judged Barbecue at the Kansas City Barbecue Society’s, Smoke on the Water, Noccalula Falls BBQ contest in Gadsden, AL. I noticed an unusual grill. It appeared to be a 55-gallon steel drum and lid, similar to those barrels containing chemicals or petroleum that we used on our farm (50 years ago!) in Macon, Mississippi. The owner of this unusual looking grill said it was called a vertical cooking grill, but was better known by barbecue cooking teams as an Ugly Drum Smoker (UDS). He suggested I look at Malcolm Reed’s howRichard George @ricky_shack tobbqright.com website. I found his site and several other sites with the instructions for building this grill. It was a little difficult to find HOT DOGS A simple favorite around my house or even deer camp is Bara food grade 55-gallon drum and tightly fitting lid. For obvious becued Hot Dogs. I like to score an all-beef frank or hot dog and safety reasons, do not use a petroleum or chemical drum. cook over direct heat, 250 degrees. The hot dog seems to even A buddy of mine made a fire basket with legs and a folding hanhave a better flavor if charred slightly. We like to drizzle ours dle. This allows me to build my fire outside the barrel then carewith a delicious Mississippi State favorite, The Little Dooey BBQ fully drop the fire and basket into place. I also use two different Sauce. I prefer mine without a bun, but you can create a hot dog heights for the grills. The lower grill holds a large clay flower pot bar and allow guests to use any topping desired. Your bar might saucer or pizza stone so that I can do indirect heating. Black steel include mayo, mustard, ketchup, BBQ sauce, pickle relish, jalapipes were used for air intake and a vent cap in the top lid allows penos, chopped lettuce, chopped tomatoes, cole slaw, cheese, onthe fire to draw and smoke to escape. Handles were added to the ions, chili, etc. Let your imagine run wild! outside of the UDS for ease of moving. I recently moved this UDS to our deer camp (Redfield Hunting Club) just below the Talladega National Forest so that we could enjoy cooking and eating some fresh game. It may be difficult for a non-hunter to get any venison, but I wanted to share a tenderloin or inner loin (the smaller cut of meat that runs along the inside of the deer’s abdominal cavity) recipe. You can also use the larger Backstrap (muscle that runs alongside a deer’s spine on the top of the deer), but I am saving this for another time. Both are tender, delicious and almost fat free. Pork tenderloin is a good substitute for venison.
VENISON TENDERLOIN
Wash the tenderloin well and wash again to remove blood and gamey taste. Marinate the venison in Italian dressing for 1-2 hours. Wrap this tenderloin with thin sliced bacon and secure with toothpicks. Sprinkle lightly with Tony Chechere’s Original Creole Seasoning. Stabilize your fire at 225-250 degrees and add a couple of pecan chunks for mild smoke. Grill over indirect heat, turning or rolling every 5 minutes until desired doneness. Venison cooks quickly and is tender and tasty at 145 degrees minimum internal temperature and gets tough at a more well done 160 degrees. As you approach the 135-degree level drizzle with Blues Hog Original (sweet with a little heat) sauce. Remove from heat, slice to bite size pieces and serve. I suggest using toothpicks as the sauce is sticky. My hunting buddies devoured this easy to cook and delicious, organic meat.
CHICKEN BREAST
This UDS is handy for grilling chicken as well. Wash boneless breast of chicken (or chicken tenders) and pat dry. Drizzle olive
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BOURBON BARREL SMOKER
CHICKEN WINGS
grees and add Oak wood for additional Wash wings well and pat dry. Place smoke. Sprinkle wings generously with I have been searching for and recently wings on a flat pan and sprinkle with a lemon pepper and keep turning until skin found a Jim Beam Bourbon Barrel which mixture of 1 teaspoon salt and 2 table- is crisp. Choose any dipping sauce (blue I converted to a smoker. Like the Ugly spoons baking powder (not soda) to dry cheese, honey mustard, sesame or ranch) Drum Smoker, it is a vertical smoker. the skin. Refrigerate the wings overnight, for added flavor. Approximately 5-7 wings The biggest difference between making without covering. Stabilize fire at 300 de- per serving. the UDS and a Bourbon Barrel Smoker was having to secure every oak stave to each of the four metal bands around the barrel and cutting the top 8 inches off to make a hinged lid. A friend, Brian Sims of B & B Fabricating designed and cut a special vent cap with a personalized R S (Ricky Shack) design. Otherwise, they work the same way, but have a different taste. Anyone who enjoys bourbon whiskey will find those wonderful smokey oak, caramel and vanilla notes. You must be careful not to use matchlight, self-starting charcoal or any type of lighter fluid which will ruin any porous surfaces. Lump charcoal or briquets work well.
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these vertical drums is fun and easy to do, and both provide a good smoky flavor.
GAYLE’S MIDWESTERN POTATO SALAD Ingredients: • 6-8 medium red potatoes, unpeeled • ¼ cup Hellman’s mayonnaise • ½ teaspoon salt • ½ cup fat-free plain yogurt • ½ cup sour cream • ½ teaspoon pepper • 1 teaspoon dehydrated onion • 2-3 tablespoons course brown mustard • ½ teaspoon dried dillweed • 2 teaspoons lemon juice • 1 regular sized can whole kernel corn, drained and uncooked.
Wash potatoes and cube them. Cook in a large covered saucepan in salted, boiling water for 12-15 minutes or until tender. Drain and cool. In a large bowl combine and mix well all ingredients except the potatoes. Then add the drained and cooled potatoes to the bowl, tossing gently. Cover and chill for 1-2 hours. This potato salad is better if made the night before. Makes 10-15 servings.
CARAMEL CAKE SHRIMP
Jumbo Shrimp, 16-21 size is quite satisfactory for threading onto a skewer. Peel and devein the shrimp, but leave the tail attached. Marinate in olive oil for one hour and if using wooden skewers soak in water for this same amount of time to keep them from burning. Metal skewers are easier to use, just make sure the skewers don’t hamper the lid from closing tightly. Stabilize the fire at 225 degrees and add a chunk of Oak wood. Sprinkle the shrimp with Emeril’s Original Seasoning and Everglades Seasoning, and place on indirect heat. To smoke shrimp only takes a few minutes on each side. Once the shrimp firms up and turns from gray to pink, remove from the grill and set aside to cool. Squeeze fresh lemon or lime juice over shrimp and serve. Approximately 9-12 shrimp per serving.
SLIDERS
Hamburger sliders, generally 2 inches across, were formerly known as “White Castle” mini burgers. This is such an easy way to please a crowd. You can make a hamburger, cheeseburger, bacon wrapped
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burger, spicy burger, and cook them rare, medium or well done. Stabilize your fire at 275 degrees and add a couple of Oak chunks. Sprinkle burgers with Becky Sue’s (25-year World Championship) BBQ rub. (If you want to experience the bourbon flavor and do not have a bourbon barrel, try Jack Daniel’s Whisky Barrel Smoking Chips, available at most outdoor stores.) Place sliders on grill and flip occasionally. These smaller burgers cook much quicker than regular sized burgers. Cook to 125 degrees rare/140 degrees medium/160 degrees well done internal temperature. If desired, you can add a BBQ sauce of your choice. Remove the sliders from the grill and add to your dressed bun. I like to have Publix make “Silver Dollar” rolls. With 24 hour notice, their bakery can make these for you. They basically are ½ dinner rolls and are the perfect size. I must admit, the Bourbon Barrel Smoker has a wonderful smell and will draw my neighbors out to see what I am cooking. Occasionally I have neighbors who want to sample (for the good of the neighborhood) some of these items. Cooking on either of
from Betsy G. Barham’s Kitchen Ingredients: • 1 box Butter Cake mix • 8 oz sour cream • 4 eggs • ¾ cup water • ½ cup Wesson oil • ¼ cup sugar Icing: • 2 sticks butter • ¾ cup whipping cream • 3 cups sugar • 2 teaspoons vanilla
Combine cake mix, sour cream, eggs, water, Wesson oil and sugar. BLEND well. Bake at 350 degrees for 35 minutes in a well-greased and floured 9 X 13 Pyrex dish. To make the icing, place ½ cup of sugar in a non-stick skillet and caramelize it. Combine butter whipping cream and remaining 2 ½ cups of sugar into a sauce pan and bring to a boil. Then combine with the caramelized sugar and boil it to a soft ball stage, or slightly more. Beat in vanilla and continue beating until ready to spread. When my sister comes to visit from Mississippi, she knows she is expected to bring her wonderful Caramel Cake. Her nieces and nephews have a standing request for this treat. Let’s PARTY!!
CONNECTIONS
AN ARRAY OF COLORS, FUN & COMMUNITY! Originally set for March and postponed by COVID-19, the MCC Color Run in downtown Madison has been rescheduled Madison Living 35
MADISON CHAMBER OF COMMERCE CONNECTIONS
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Saturday, August 8th, the Madison Chamber of Commerce along with presenting sponsor, Nesin Therapy Services, will kick off their first ever Chamber Color Run. This certified 5k will start at the Madison City School Stadium, 211 Celtic Drive at 8 a.m. and the 1-mile Fun Run, perfect for Madison’s youngest runners will begin at 9 a.m. This will be an exciting event for the Madison Community. Runners will run through Madison’s quaint downtown area and back to the stadium. There will be a selection of Madison vendors as well as food vendors such as White Bison Coffee, Chick-Fil-A-Madison, and Rita’s Italian Ice & Frozen Custard. Kids will enjoy taking pictures with ‘Ice Guy’ from Rita’s,
the inflatable Chick-Fil-A Cow, and ‘Truckee’ from Two Men and a Truck. Registration for individuals and groups are still available, just go to: www.eventbrite.com/e/chamber-colorrun-tickets-92779719639. To be guaranteed a t-shirt, you MUST register before July 27, 2020 at 5 p.m. Please state shirt sizes (S, M, L, XL, XXL, XXXL) and ages of each participant. If you are interested in being a sponsor at this event, contact Merrill Wright at 256-325-8317 or email her at Merrill@madisonalchamber.com. For more info, go to the Madison Chamber of Commerce website at www.madisonalchamber.com. Thanks To Our Sponsors!
103 SPENRYN DR., MADISON, ALABAMA 35758
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PHONE 256-325-8317
MADISON CHAMBER OF COMMERCE CONNECTIONS
◀ Freddy’s Frozen Custard & Steakburgers The Madison Chamber of Commerce hosted a ribbon cutting in June for Freddy’s Frozen Custard & Steakburgers®, a fast-casual restaurant concept. It is located at 1075 Balch Road near Madison Hospital.
Culver’s ▶ The Madison Chamber of Commerce hosted a ribbon cutting in June for Culver’s restaurant, located at 4567 Wall Triana in front of Kroger.
W W W. M A D I S O N A LC H A M B E R . CO M
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W W W. FAC E B O O K . CO M / M A D I S O N C H A M B E R
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MADISON CHAMBER OF COMMERCE CONNECTIONS
◀ Say Ahh! Family & Cosmetic Dentistry The Madison Chamber of Commerce hosted a ribbon cutting in June for Say Ahh! Family & Cosmetic Dentistry, located at 7559 Hwy 72 W. Suite 105, Madison.
Mayor’s $5,000 Scholarship Awards sponsored by Lockheed Martin were awarded to: Anne Crouse - Bob Jones High School (left) and Assem Balhadj - James Clemens High School (right).
Madison Chamber of Commerce (MCC) also awarded $1,000 Scholarship Awards to: Joselyn Manthey - Bob Jones (left) and Isha Patel - James Clemens (right). Congratulations to all of the recipients!
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....................... MADISON HOSPITAL .......................
One thing that has not changed
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Mary Lynne Wright President Madison Hospital
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COVID-19 has changed our community in many ways, but one thing that hasn’t changed is Madison Hospital’s commitment to caring for you and your family. In the midst of a pandemic, it’s easy to forget that people still need medical care for other reasons – and our excellent clinical team is providing it, every day. From May 1 to the middle of June, 4,254 patients came to our Emergency Department for emergent care. During that same period our maternity team delivered nearly 150 babies, and more than 450 patients had surgery at Madison Hospital – knee replacements, sports medicine procedures, appendix removal surgery and much more. We’re grateful that so many families support our mission and trust us to keep them healthy.
Of course, we follow the latest public health guidance for keeping you and your loved ones safe while on our campus. We’ve set up fever-screening stations at every entrance. All hospital employees, patients and family members are expected to wear a mask and follow social distancing recommendations. And our Environmental Services team is laser-focused on keeping our facilities clean and disinfected. We’ve all had to adapt to the ‘new normal’ of COVID-19, but I’m proud to say that we have continued to provide a high level of care to every patient who enters our doors. Also, I would like to offer a note of thanks to our community for your support of the staff at Madison Hospital during this time. Your donations of meals, snacks, supplies and words of encouragement are greatly appreciated!
Madison Hospital created a video in June to thank the local community for their tremendous support through the COVID-19 crisis. It can be found on their Facebook page at www. Facebook.com/MadisonHospitalFan. The post reads: “From the first days of the COVID-19 crisis, the Madison community rallied behind our frontline employees. Local businesses and residents have showered our hardworking staff with more meals, homemade masks, 3D-printed face shields and other donated items than we can count. We created this video to say thank you to our amazingly kind and generous community.”
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OUT&ABOUT ROCKET CITY TRASH PANDAS BLOCK PARTY Rocket City Trash Pandas fans got a chance to see the new Toyota Field stadium up close on June 5. The Minor League Baseball team hosted their first block party event, complete with baseball park food and fireworks. “We are thrilled to finally share this beautiful stadium with the people who have supported us for so long,” said Trash Pandas president and CEO Ralph Nelson. The fun event was capped off by a spectacular fireworks show. PHOTOS BY MELANIE KOLOWSKI. Tony, Tiffany, Ryan and Brooklyn Colquett
Abbi, Emerson and Drake
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Stephanie and Raul Castillo
Ally Evars and Hunter Beshears
Payton Andrews and Hannah Ford
Hannah Crutchfield with Ellis and Isabelle
Traci and Gregg Tiree
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JAMES CLEMENS HIGH SCHOOL CLASS OF 2020 GRADUATION
The James Clemens High School and Bob Jones High School Class of 2020 held their graduation services May 26 and May 28 at the Madison City Stadium. This senior class has endured the loss of traditions, like the senior prom and spending the last few weeks of their high school career with their classmates, due to
Dorothy Guthrie and Holly Brown
Katie Holder and Emma Holder
Angel, Miquel and Joshua De La Hoz and Maby Rodriguez.
Shandelon Garner , Kaylee Thompson, Bailey Garner and Benjamin Garner
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Larry Chargualaf, Sabina-Maria DeWitt, Dylon Petty and Rose DeWitt
COVID-19. Below are some snapshots of family and friends who came out to support their graduate. The services took on a deeper meaning this year in light of the challenges that have been faced recently in school and at home. For scenes from the graduation ceremonies, check out The Madison Record’s Facebook photo albums. Congratulations!
BOB JONES HIGH SCHOOL CLASS OF 2020 GRADUATION
Bindu, Rama and Rishika Ankam
Dani Biddex, Rodney and Carole Biddex and Deborah Everson and Monique and Makayla Miranda Brabrand Wood
Karry Hutson, Drew Hutson, Kaitlyn Hutson, Mary Elliot and Matt Hutson.
Becka Smith Hannah Curles, Cheryl Thorpe, Caleb Danna Mahdi, Maha Arafat, Amal Tamimi, Curles, Chuck Curles, Holli Curles and Jacob Brooks Sarah Arafat, Aseel Preston and Sarah Hakim
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The Art of Beauty B When you are happy about your appearance, you feel more confident. Dr. Tony Weaver’s artistic ability reframes his patients’ lives through natural-looking enhancements that are timeless. By creating aesthetic balance, Dr. Weaver achieves life-improving results. Accepting adult and pediatric patients at Huntsville Hospital and Madison Hospital.
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353572-1
Call (256) 265-6851 to reserve your appointment.
