The Ark opens second location in Springville

Story by Linda Long
Photos by Mackenzie Free

The Ark restaurant in Riverside complete with its storied – and perhaps even checkered past – begins a new chapter this summer. After nearly a century, folks can now enjoy those fabled catfish and hushpuppies – arguably the best ever served, anywhere – at a second location, on Main Street in Springville.

“That’s right,” smiled Kyle Ostermeyer. He, along with his wife, Amanda, are co-owners of the iconic restaurant. “After 94 years, we decided to expand it and have a second location. Springville has welcomed us with open arms.”

Preparing some of the Ark’s famous dishes

As Amanda recalls, her husband learned about the restaurant and its fabled history when he worked as a food service distributor and sold to two of the original Ark’s three previous owners.

 “When Shirley (Shirley Abts) decided to retire in 2022, we purchased The Ark from her, becoming the fourth owner in 94 years,” said Amanda. “We kept the recipes and most of the staff, making just a few cosmetic upgrades to the original location. We always thought we might open another location in the distant future, but when the opportunity to purchase a historic restaurant building in downtown Springville presented itself, we couldn’t pass it up.”

The Ark, Springville, is located in what used to be The Springville Café. Touting the slogan, “Where Springville Meets to Eat,” the eatery proved to be a favorite with the townsfolk for 24 years, until COVID claimed it as yet another victim.

Nobody is happier to see the old restaurant up and running than Springville Mayor Dave Thomas. And he’s especially happy it’s opening as The Ark.

“Anybody who knows catfish knows about the Ark,” he said. “Their reputation precedes them.”

And what a reputation that is. As Kyle proudly points out, awards and accolades just keep on coming for the iconic restaurant. The Ark’s catfish platter is listed on the Alabama Bureau of Tourism and Travel’s “100 Dishes to Eat Before You Die” list. The Ark was also a finalist in a competition sponsored by the Alabama Catfish Producers Association called Bama’s Best Catfish Restaurant and was featured in USA Today’s list of theTop Ten Catfish Restaurants In The Nation.”

“Opening up here in Springville is significant for everyone involved,” said Thomas. “Significant for the Ark because, I believe, they picked the right market and the right location to be wildly successful. I am thrilled to have such a notable establishment with a following that brings people from far and wide. And a restaurant that has such a rich history.”

That history is the stuff of which legends are made. It reads like pages straight out of a Southern novel with a plot both outrageous and irreverent.

As the story goes, seems the Ark’s first owner, “Red” Thompson didn’t let prohibition or lawmen from two countries deter him from selling alcohol to his patrons. With a rather ingenious, albeit illegal scheme Red bought a dredge barge, moored it just off the Coosa riverbank and operated a floating bar or if you prefer speakeasy.

The original Ark floating on the Coosa

Looking back, Red had a sweet deal going – all the booze thirsty patrons could drink and all the catfish he could catch and cook, right from end of the barge. The wily business owner continued to hoodwink authorities for several years, until the barge was destroyed by fire.

The Ostermeyers aren’t expecting any of that kind of drama in its Springville location, but they are expecting to continue serving up those long famous crispy catfish and hushpuppies.

There is nothing different here in Springville,” said Kyle. “We are duplicating it exactly. People who come here will get the same look, taste and feel that they do at Riverside.”

 That’s good news for the Micah Shelton family who represent three generations of Ark aficionados.

“I can’t get enough of the catfish, and my three-year daughter can’t get enough of the catfish nuggets,” he said. “It’s a place we can consistently get good food and good service. We are a family of four but the generation before me, my parents and my children’s grandparents used to eat at the Riverside location for years.”

Shelton says he is now following that family tradition and carrying his own family to the familiar restaurant. He says his wife Hannah’s favorite Ark offering is the deviled crab “and at the rate we’re going,” he laughed, “it wouldn’t surprise me if our three-month-old cuts his teeth on the hushpuppies.”

We’re really glad to have something that’s familiar to us and more accessible to my family. We’re much closer now that they have a Springville location.”

Mayor Thomas dittos the sentiment. “Folks don’t have to go all the way to Riverside now,” he said. “They can come here and enjoy the same food, the same people. The Ark is part of the Springville fabric and family now.”

Expanding horizons

Story by Elaine Hobson Miller
Photos by Graham Hadley and submitted

Two women returning to their rural roots now run businesses in Ashville, one serving coffee and sweet treats, the other full Southern meals. Bonita Johnson and Ashley McWaters are part of the growing list of female-owned businesses now thriving in the city.

Johnson opened BJ’s Diner in Ashville Plaza on U.S. 231 in January. It was the brainchild of her husband, Darrin, who saw it as a way to repay her for all she did for him during a lengthy illness a few years ago.

“My husband has been a chef for 30 years,” Johnson says. “He was at Flemming’s, Perry’s and other upscale places around Birmingham. Chef Dee is his professional name, and I met him when he worked at Whole Foods on Highway 280. At Whole Foods, you picked your own foods from the grocery section, and he prepared it for you. I would not eat there when he wasn’t cooking. He stopped working there in 2017.”

When they met, she told him she would be rich one day and would hire him to cook for her. “He said he would cook for me for free,” she points out. They married in 2017, and within three or four days of their wedding, Darrin went into kidney failure. Bonita nursed him back to health.

The couple lived in Birmingham during the first few years they were married but wanted to get back to their rural roots. “I’m from Boligee, and he’s from Greenville,” she says. “We live in Oneonta now.”

Their hallmark is Southern foods made from scratch using as many locally sourced ingredients as possible. “Our recipes are from watching our grandmothers cook and tweaking their recipes,” Johnson says. “We buy fresh foods as much as possible, and our goal is to serve no canned foods at all. Our salmon croquettes are from canned salmon, but the croquettes are made by hand. We are connected with local growers on Sand Mountain, in Blount County, and at area farmers’ markets.”

Their entrees and veggies change daily, except for one particular dish. “The only thing that does not change is the ‘liquid gold,’ which is our mac-and-cheese,” Johnson says. “We always have some kind of greens and some kind of beans, too.”

Other dishes include meatloaf, beef stew, fried or blackened catfish filets, fried or blackened Gulf shrimp, catfish nuggets, grilled or fried pork chops and D’s Crack Fried Chicken. They serve traditional sides such as potato salad, corn or onion hushpuppies, garlic mashed potatoes and several types of greens, plus their own Hawaiian coleslaw, which has pineapples in it. Desserts include peach cobbler and banana pudding. They’ll soon be adding homemade ice cream to that mix.

They start prepping as early as 8 a.m. “This isn’t fast food,” Johnson says. “It takes time to hand-cut fries. It takes four hours to make our chicken and dumplings because we roll out our own dough. We also make chicken and dressing. Our veggie menu changes depending on which fresh ones we can get that day. We do have to import some due to seasonality.”

She says Darrin does not season vegetables with meat but has his own special seasonings. He prepares purple potatoes when they can get them out of Pennsylvania.

BJ’s is decorated like an old-timey diner, too, from vintage tin signs advertising RC Cola, Dr. Pepper, Shoney’s Big Boy and various old service stations. She has a juke box on order. The diner seats 75 people and has truck parking available. A big sign is slated to go up next to the road soon.

The printing on BJ’s door says, “Open 7 days a week,” but in truth, it isn’t open every Sunday. “We’re here one Sunday per month,” Johnson says. “We put a sign on the door and post on our Facebook page which Sunday.”

Employees are part-timers who the Johnsons consider family. They also like to bring their customers into the family fold. “It’s not about the dollar, it’s about family,” Johnson says. “We want to know not just how they like our burgers, but did they get that job or raise and, ‘How are your babies?’”

Sometimes customers will give them money to pay for other peoples’ meals when those folks cannot afford to eat. “Sometimes people come in to use the restroom or get a glass of water, for example, and we feed them.” She has dubbed this the Mathew 25:35 Initiative because that passage of Scripture reads, “For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in.”

The Johnsons don’t want anyone to leave their diner hungry or thirsty.

BJ’s is open Mondays, Tuesdays and Thursdays from 10:30 a.m. until 8:30 p.m.; Wednesdays from 10:30 a.m. until 4 p.m.; Fridays and Saturdays from 10:30 a.m. until 9:30 p.m. The one-Sunday-per-month hours will be posted on their Facebook page and on their front door.

The McWatering Hole a local favorite

More than a coffee shop

Ashley McWaters worked as a dispatcher in the St. Clair County Sheriff’s office in Pell City for 13 years. Born, raised and residing in Ashville, every time she passed by the old Canoe Creek Coffee location on U.S. 231 South in Ashville, she would mutter to herself, “That place really needs to re-open.” One day, she decided she would make that happen. And that’s how the McWatering Hole was born.

“I love this town, and I wanted to be back (working) in Ashville,” she says. “I love to cook, and I like to love people with food. Coming home, seeing people I know and went to school with, keeps me smiling all the time.”

Although not a barista, Ashley has learned through experimentation over the two years she has been open. Her Hot Mama, for example, is an espresso named in honor of her mom, Misty Pruitt, because the latter never drank coffee until a few years ago and would not drink espresso at all because it sounded too bitter. “This one contains Americano coffee with caramel sauce and cheesecake syrup, and a dash of heavy cream,” Ashley explains. She uses only Red Diamond Coffee because it’s local. (The plant is in Moody.)

She offers a Red Bull Refresher for people who don’t like coffee. It contains coconut water and Red Bull in flavors such as Dessert Pear and Blue Raspberry. “It’s a caffeine kick, but you are hydrating as well,” she says.

Blueberry muffins, sweet and savory scones, sausage balls and mini-quiches top her list of edibles to go along with the 20-40 cups of coffee she sells per day. She uses local blueberries for her muffins and features seasonal flavors such as pumpkin scones in the fall. Right now, her seasonal feature is lemonade poppyseed muffins.

 “Our sausage balls sell out every day,” she says. “They are about the size of a meatball, and one serving is seven or eight balls, depending on their size that day.” The size varies because she and her mom eyeball everything during preparation. “We don’t use a scoop,” she says. “We stop when our ancestors tell us to stop.”

She developed her menu through trial and error, not knowing what would sell until she tried it. Most of her recipes came from her own home, and many had been in her family for two or three generations. “Momma cried the first time she remembered making some of these recipes with her grandmother,” Ashley says of her primary employee. “I remember making some with my own grandmother, too.”

Her best-selling sweets are the banana pudding cookies, which require an early-rising customer to sample because they’re gone by 9:30. “Mom and I had been saying if we ever opened a shop, we would sell these,” she says.

She used to serve sandwiches, making the chicken salad filling from her mom’s recipe. But they didn’t sell as well as the sweets, and she frequently had too many left over at the end of the day. “We sold sandwiches for the first six months, then went back to the basics,” she says. “That has worked.”

The newest additions to the menu are the mini-quiches. She makes them in a muffin tin on alternate days than her sausage balls, so she always has something savory on the menu.

As for decor, several tables made by the owner of Canoe Creek Coffee remain, because Ashley didn’t want to erase their imprint from the shop. She has added a vintage record player that is awaiting a new needle and felt pad before it can play those vinyls again. “It’s a 1948 model,” she says. “That’s the year my Maw-Maw was born.”

Weekday clientele consists of locals, while on weekends she gets more interstate traffic. That was boosted when she got the shop listed on Yelp!, Google Maps and I-Exit. “People look up ‘coffee shop near me,’ and we pop up,” she says.Employees besides Ashley and her mom are Meghan Frondorf and on some weekends when Ashley needs a day off, her niece, 16-year-old Kiki Walker. “We’re a family-run business,” Ashley says.

In addition to drinks and treats, she sells logo tees, crystal jewelry by local resident Cody Syler, who owns Unicorn Man Crystals; hair bows by Ashley Mills of Beauty from Ashes; and potted cacti from Terri Goolsby. “Terri is doing a project to catch, spay and neuter stray cats,” Ashley says of Goolsby, another local vendor. “Her proceeds go to her Shoal Creek Community Cat Project.”

She keeps crayons and games to occupy children who come in with their parents or grandparents. During the school year, her own two kids can be seen coloring or studying, because she home schools them and takes them to work with her. “My kids get to see me doing something I love and to see my dream become a reality,” she says. “It lets them know they can do whatever they want in life.”

The McWatering Hole, 36245 U.S. 231, is open Tuesday – Saturday, 7 a.m. – 1 p.m.

Whataburger, Outback Steakhouse coming to Pell City

Story by Carol Pappas
Submitted photos

It has not even been a year yet since Pell City Square opened and already, predictions and promises are right on target.

Two new eating places are about to call Pell City home – one a national brand sit-down restaurant and the other a national fast-food chain.

Whataburger is already under construction on an outparcel near the south end of Pell City Square and is expected to open in a few months. Outback Steakhouse is clearing ground to make way for its arrival in late 2024 or early 2025 on an outparcel next to it.

Whataburger was founded in 1950 in Corpus Christi, Texas. As its history of its name goes, the aim was to serve a hamburger so big it would take two hands to hold it and after a single bite, the customer would say, “What a burger!”  

From that single stand the chain grew to more than 890 locations across the country.

Construction on Pell City’s newest addition to the dining scene began about three months ago, according to Pell City Manager Brian Muenger. “They’re moving at a pretty good pace,” he said, noting that the storefront is already in. Company officials projected opening would be in the third or fourth quarter of 2024. “They’re definitely on pace to hit that.”

Meanwhile, excavation work has begun on Outback in preparation for the company’s general contractor to begin the build. Projections call for opening in the fourth quarter of 2024 or first quarter of 2025.

The Outback project has been much anticipated. The city, in its agreement to lease the property, required location of a national sit-down family restaurant, preferably a steakhouse. “Outback is a very established brand,” said Muenger. “This is a new type of restaurant for the city. We don’t have a name brand out there.”

Outback’s location of a 187-seat restaurant in Pell City should serve as a signal to other corporate restaurants to follow suit.

The Australian-themed restaurant began in 1988 in Tampa and is owned by Bloomin Brands, which operates Carrabba’s Italian Grill, Bonefish Grill and Flemings Prime Steakhouse and Wine Bar.

It is the latest economic boost in what officials had envisioned for the city when it assumed ownership of the old St. Clair County Hospital property.

But while the focus has been on the Pell City Square and surrounding property of late, retail and restaurant development in other areas has not stopped in areas like Vaughn Drive and Hazelwood Drive, Muenger said.  Interest is growing, and “feedback from prospects has been very strong. Looking forward, people will see a lot more of sit down dining. We’re a viable location. We’re actually working through the development process.”

It’s all part of an ongoing quest by the city, Muenger said, to grow its retail and restaurant community and “provide shopping closer to home so we can keep dollars closer to home in Pell City.”

St. Clair Economic Development Executive Director Don Smith agreed. “The city and county officials have done a great job working with everyone to bring retailers into the Pell City Square that draw from the region, and not just locally. This has opened up more potential customers coming into the city, which then grows the market so more retailers are attracted to invest in the community.”

Christmas in St. Clair

Story and photos by
Elaine Hobson Miller
Contributed photos

Christmas time’s a-comin’, and you can almost smell the aroma of holiday foods. Cakes, pies, scrumptious side dishes, standing rib roasts and turkeys take center stage, or should we say, center table, in homes throughout the world.

It’s not just homes that feature holiday dishes, though. Many restaurants, including several here in St. Clair County, also bring out holiday foods that add a touch of festiveness to their daily menus. Discover managed to gather up a few that their chefs were willing to share. Many of them, like those on our readers’ tables, were handed down from mothers and grandmothers, making them extra special at family holiday gatherings.

Special dishes The St. Clair’s signature

Chef de Cuisine Sean Fincher at The St. Clair in Pell City developed an amazing appetizer recipe called, “Spiced Red Wine Braised Sausage Rolls with Caramelized Onion Fig Jam.” In fact, it could be used a side dish, too. It takes a little work but is well worth the effort. Co-owner Rebecca Robinson says the item isn’t on the menu yet but may be during the holidays. Or, they may add it to their catering menu.

The restaurant and The Tavern at The St. Clair are the brainchild of Rebecca and Carson Robinson, business partners for nearly two decades. Their menu is a mix of steaks, seafood, game, chicken, lamb and pork and a variety of appetizers and salads. Offerings are upscale, but not pretentious. This white-tablecloth restaurant doesn’t care whether you dress up or wear jeans, and patrons can be seen in both.

Always something good at Greasy Cove

Greasy Cove General Store’s contribution, Cranberry Salad, is a recipe handed down from owner/manager Donald Reeves’ grandmother. “She made it at family gatherings,” Reeves said. He also said he may be serving it in his Gallant-area restaurant, affectionately known by customers as the Greasy Spoon, during the current holiday season.

Greasy Cove

 “The store building was in our family, but it was falling in, and I wanted to do something difficult,” Reeves said regarding the development of his business. “I always wanted a general store with a produce market and kitchen in it. We opened in 2019, but it took another year to get the restaurant open.” Prior to running a general store and restaurant, Reeves was a machinist. “I like hole-in-the-wall places with really good food,” he said.

Head to The Grill for palate pleasing dishes

Maple Bacon Brussels Sprouts will make a vegetable eater out of hard-core meat and potatoes folks. Contributed by The Grill at the Farm, in Cropwell, it is part of a menu 75 percent of which was created by owner Wade Reich, his son/manager Eakin Reich, and Chef Patrick.

Wade Reich says part of his reasoning for opening The Grill (formerly Louie’s) was a lack of properly functioning synapses in his brain. This may be attributed to his having grown up in his family’s hotel business, which started in 1894 in Gadsden, as well as in the food business, with chefs out of New Orleans and 100-year-old recipes. “You get the food business in your blood, and you can’t get it out,” Reich said.

He wouldn’t have done it by himself, but his son joined him. “This used to be Louie’s Grill at the Countryside Farm,” Reich said. “We have 62 acres, and we’re trying to figure out how to develop the rest of the property.”

Besides its 100-seat restaurant, The Grill offers a 140-seat party room and a 40-seat sports or oyster bar. “Then there’s the Residence Inn and a barn we’re trying to do something with,” Reich says. “I also own Butts To Go on May’s Drive. The Grill at the Farm is at 230 Hamby Road, off US 231, then the Dam Road.”

What’s for dessert?

For a sweet-salty ending to your holiday meal, try Peanut Butter Pie, contributed by Scott Holmes, owner of Charlie’s BBQ in Odenville. In 2016, Charlie’s beat out nine other barbecue joints across the state to be selected Best Barbecue in The Dives division during Alabama Tourism’s Year of Alabama Barbecue.

Holmes thinks his location at the corner of US 411 and Alabama 174 South, in front of the Piggly Wiggly grocery store and adjacent to a service station, probably placed him in the right category. “If you’re a barbecue place in Alabama attached to a service station, you’re probably a dive,” he said.

“Briskets are our signature dish,” he added. “We smoke six a week. A brisket is the chest muscle of a cow, and it’s hard to do. We cook them up to 16 hours to get them tender.” There’s a different special every Monday, such as the popular Soul Bowl, consisting of a bed of garlic cheese grits layered with turnip greens, pork and a cornbread muffin on top.

Look what’s cookin’ in Ragland

Anthony Soles and his business partner, longtime City Councilman Carl Byers, opened Chef T’s (for Tony) in Ragland in 2010, building on the success of their original Alexandria location. Chef T says he inherited his love of cooking from his mother, and he has used that “inheritance” for years as he worked his way up in the food industry.

For the holidays, Soles chose to share Apple Dumplings as the go-to favorite.

The mainstay of his everyday menu is the barbecue pork, and they offer a small-chopped pork sandwich for just $1.25.

The barbecue sauce is homemade and is described by Byers as a “sneaky heat, but not overpowering.” The signature Chef T’s burger is served with a steak knife holding it all together.

In addition to running a Southern, home-style eatery, catering is an aspect of the business and is supported by two food trucks. They cater for many of the large corporations and businesses in the surrounding areas.

If these recipes aren’t enough to inspire your holiday cooking, maybe you should pick up Christmas dinner at one of these St. Clair restaurants.


Holiday recipes

Spiced Red Wine Braised Sausage Rolls with Caramelized Onion Fig Jam
From Chef de Cuisine Sean Fincher at The Tavern at The St. Clair (Pell City)
Ingredients for the Braised Sausage:

  • 8 – 5” Lengths of Conecuh Mild Sausages (or your favorite link sausages)
  • 2 Tbs. olive oil
  • 2 cups dry red wine, such as a Cabernet Sauvignon or Pinot Noir
  • 1 cup beef broth
  • 1 stick of cinnamon, whole
  • 8 whole cloves
  • 1 sprig of fresh rosemary
  • 1 orange, peel only
  • Salt

Directions:
Add oil and sausages in a small braising pan (or other pan with 2” sides) heated on medium-high. Brown links on each side, then add cinnamon, cloves and rosemary and saute lightly for 2 minutes. Deglaze with wine, adding the beef broth and orange peel. Cover with a lid and braise for 1 hour. Remove sausages and allow to cool to room temperature, then chill thoroughly. Reduce braising liquid by half and strain through a fine mesh strainer. Reserve for jam preparation. While the sausages cool, begin making the jam.

Ingredients for the Jam:

  • 4 red onions, thinly sliced (Julienned)
  • 2 Tbs. olive oil
  • 4 cups fresh figs, chopped*
  • ¼ cup balsamic vinegar
  • 1 Tbs. sugar, or to taste if you prefer it sweeter
  • Reserved braising liquid

Directions:
In the braising pan after straining liquids out, add onions. Cook the onions on low heat, stirring often until they are caramelized. They should have a deep brown color to them. Deglaze with reserved braising liquid and scrape the bottom of the pan from all the fond (brown bits) that has developed. Add figs, balsamic vinegar, and sugar. Bring the mixture to a bare simmer for 1 hour and stir often. The mixture should have thickened with very little residual liquid left in the pan. Taste for salt and sweetness and adjust to your personal taste. Remove to a storage container and allow to cool to room temperature. Serve warm.

Bring it all together:
Ingredients:

  • 1 package of puff pastry, thawed
  • 1 egg + 1 tsp of water for egg wash

Cut puff pastry into 8 equal pieces with a sharp knife. Place each sausage in the center of the pastry horizontally. Lightly brush egg wash onto the back edge, furthest from you. Fold the pastry closest to you over the sausage and then onto the back edge, leaving the seam side down on the cutting board. After completing all the sausages, place them on a parchment-lined sheet tray. Brush each roll with the remainder of the egg wash. Bake at 400* F for 25 minutes or until the puff pastry has turned golden brown.
Enjoy the Sausage Rolls with the Jam
*When fresh figs aren’t available, replace with ¾ cup of fig preserves. Don’t add sugar to the jam because the preserves are going to have more than enough.


Clara’s Cranberry Salad
From Donald Reeves at Greasy Cove
General Store (Gallant)
Ingredients:

  • 2 small boxes raspberry Jello
  • 1 can whole-berry cranberry sauce
  • 1 small can crushed pineapple, drained
  • 1 pint sour cream
  • 1/2 cup chopped nuts
  • 2 cups boiling water

Directions:
Put 2 cups boiling water in a large bowl and add Jello. Stir until dissolved. Stir in cranberry sauce. Let set in refrigerator until syrupy. Add cranberry sauce, pineapple, sour cream and nuts, and fold in. Put in refrigerator until set.

Peanut Butter Pie
From Charlie’s BBQ (Odenville)
Ingredients:

  • 16 oz. jar of natural peanut butter
  • 8 oz. reduced-fat cream cheese, softened
  • ¾ cup of honey
  • 8 oz. Cool Whip
  • 6 oz. chocolate pie crust
  • 2 Tbs. semi-sweet chocolate chips
  • ½ Tsp. shortening

Directions:
Beat together cream cheese and honey until well blended.  Stir in peanut butter and mix well. Gently fold in Cool Whip. Spoon into crust. Heat chocolate chips and shortening over low heat until melted, drizzle over pie.  Chill overnight or freeze.
Serves 8.

Apple Dumplings
From Chef T’s (Ragland)
Ingredients:

  • 1 1/2 cups sugar
  • 2 cups water
  • 1/2 tsp ground cinnamon divided
  • 1/2 tsp ground nutmeg divided
  • 1/4 cup butter
  • 2/3  cup sugar
  • 2 (15 oz) packages refrigerated pie crusts
  • 8 med apples of your choice peeled and cored
  • 3 tbsp butter cut up

Directions:
Boil 2 cups water, 1 1/2 cup sugar, 1/4 tsp cinnamon and 1/4 tsp nutmeg in saucepan on med high heat stirring constantly.  Reduce heat to low simmering and stirring occasionally for 10 min. This will turn to syrup. Once it does add 1/4 cup sugar and set to the side. In a separate bowl mix your leftover cinnamon, nutmeg and 2/3 cup sugar.
Cut pie crusts quarters and roll out into circles. Place an apple in the middle of each circle sprinkling each evenly with your cinnamon sugar mixture. Dot each evenly with butter. Fold dough over apples, pinching each closed. Place in lightly greased baking dish. Drizzle with syrup. Bake dumplings at 375° for 45 minutes.
You can always find a way to cut corners and use canned fried apples for a sweeter simpler dish.
Serve hot or cold. Goes great with a scoop of vanilla ice cream!
Hope you enjoy this great dessert like we do.

Maple Bacon Brussels Sprouts
From The Grill at The Farm (Cropwell)
Ingredients:

  • 2 pounds Brussels sprouts, halved
  • 2 pieces thick-cut bacon, such as Nueske’s
  • Applewood smoked bacon
  • 3 Tbsp. maple syrup
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper

Directions:
Heat oven to 400 degrees. Line a large-rimmed baking sheet with aluminum foil. Place bacon on sheets and cook until beginning to crisp, about 7 minutes. 
Remove bacon from oven and transfer to a paper towel- lined plate; reserve 2 tablespoons of bacon drippings. Chop bacon into small strips. Discard aluminum foil and return rimmed baking sheet to hot oven.
Meanwhile, fill large stock pot with water and bring to a boil over medium high heat. Add Brussels sprouts and boil until leaves are dark green in color, about 4 minutes. Transfer Brussels and any loose leaves to a large bowl filled with ice water. Drain, pat dry and transfer to medium bowl. Add half of the chopped bacon, 2 tablespoons of maple syrup, reserved bacon drippings and salt and pepper to the bowl; toss to combine. Remove baking sheet from oven and evenly spread mixture over sheet; cook Brussels sprouts until caramelized and bacon is crisp, about 20 minutes, stirring halfway through. Transfer Brussels sprouts to a serving bowl and drizzle with remaining maple syrup and bacon.
Serves 6-8

Klarissa’s Cakery

From camper to storefront, cake creator cooks up success story

Story by Scottie Vickery
Photos by Mackenzie Free

For lots of folks, the idea of graduating from high school a year early and building your own business from scratch at 18 would be a tad daunting. For Klarissa Hendrix, it was a piece of cake.

Her mobile bakery business was such a hit, in fact, that three years later she decided to mix things up and make it permanent. This past December, she opened Klarissa’s Cakery in an Odenville storefront and has enjoyed sweet success ever since. It turns out that her ability to dream big and willingness to take some risks, coupled with a lot of hard work and creativity, were the perfect ingredients for a booming business.

Custom Hot Wheels cake

“From sunup to sundown, I’m going all day,” she said, adding that she starts baking around 5 each morning. “Most Saturdays, we have a line outside waiting on us to open. It’s been crazy.”

Customers can’t get enough of the mouth-watering treats, which include an ever-changing assortment of cupcakes, brownies, cookies and cakes that are sold whole or by the slice.

Her cake decorating skills help set her apart, and she’s created everything from beautiful tiered wedding cakes to cakes featuring superheroes, lobsters, unicorns, footballs and mermaids – all handmade from fondant icing. “Sometimes people will bring in pictures of what they want, but I love when they tell me I have free rein,” Klarissa said.

Her cakes come in all shapes and sizes, as well. She’s crafted cakes shaped like baseballs, whiskey barrels, pineapples and an RV. Her most popular cake is a Highland cow.

Cupcakes flavors range from strawberry, wedding cake, watermelon and orange Dreamsicle to pina colada, red velvet, lemonade, pistachio, banana pudding and key lime pie.

She’s pretty much done it all – well, almost. “I still really want to do a pickle cupcake,” Klarissa said with a grin.

Although lots of her customers are new fans, many were familiar with her cakes and cupcakes from her first business, Klarissa’s Cakes and Cupcake Camper. In addition to making custom cakes and filling cupcake orders, she hosted birthday parties and sold cupcakes at pop-up events – all from her refurbished 1970s camper.

“I went to Tennessee with it and took it to all kinds of events,” she said. “I’d do birthday parties and let the kids decorate cupcakes, and I even took it to schools so teachers could decorate them. It was a cute party idea, and people loved it.”

At the time, it was a great way for Klarissa, who had always planned on being a cosmetologist, to explore a new dream that was just beginning to take shape.

Cooking up a career

Klarissa, who lives in Springville, first began baking as a child. “My mom started letting me use the oven when I was about 9 years old, and I loved watching Cupcake Wars,” a televised cupcake-baking competition on Food Network, she said.

Her grandmother, Vicki Smith (also known as Gammy) has always baked for the family’s holidays and provided additional inspiration. Once they started baking together and exchanging ideas, Klarissa’s excitement grew. “Gammy really helped me,” she said. “We teach each other.”

When Klarissa turned 16, her grandmother made her a cake that featured a sculpted purse with makeup brushes, powders and lipsticks she made out of fondant, an icing that can be molded, shaped and rolled. “I saw her making all these amazing things, and they looked so real,” Klarissa said. “I got really excited about it, and I’d go to her house, and we’d try out all these new flavors and decorations.”

About the same time, Klarissa was working part-time at a bakery in Trussville and began to have second thoughts about cosmetology school. “I didn’t know what I wanted to do,” she said. “I took a tour of the cosmetology school, and it didn’t really feel right, so I started praying about it.”

Humble beginnings in a trailer

Although Klarissa didn’t know what her future held, she knew she wanted it to come quickly. “I was the type who was ready to be done with high school and wanted to start working,” she said. Klarissa, who was homeschooled through Faith Community Christian School, worked hard so she could graduate a year early.

By then, friends were asking her to fill cupcake orders. She got a request for her first wedding cake and began thinking she might be able to turn the hobby she’d fallen in love with into a career. “I knew I couldn’t open a storefront at 17, and I began thinking about a food truck,” she said. “The next day, a friend posted a camper for sale.”

Her parents, Leslie and Bridgett Lupton, renovated the camper while Klarissa focused on baking at home and getting the necessary licenses and permits. Soon, she was able to take her business on the road – literally – and she hasn’t looked back since.

“It’s been working out so far,” she said, adding that after running the Cupcake Camper business for several years, she was ready to find something permanent. After finding the perfect storefront in Odenville, her family, which now included her husband Kody, helped get it ready for the opening in December – just months before her 22nd birthday.

Forecasting success

Opening day was a busy one. “We sold out in the first hour,” Klarissa said. “My grandmother and I were trying to throw cupcakes and cookies in the oven, so we’d have enough to sell. December was a crazy month. We had 27 cakes go out in one day alone, and it really hasn’t slowed down at all.”

Although she’s got lots of repeat customers and is busier than she ever dreamed, Klarissa said she got one review that was extra-special. James Spann, the chief meteorologist for ABC 33/40, declared a creation she made to be “one of the greatest cakes ever.” Spann posts photos on social media of the hundreds and hundreds of decorated cakes and cookies he gets when visiting schools to present weather programs. 

“I’ve always wanted to do a James Spann cake,” Klarissa said. She got her wish a few months ago when Leeds Primary School placed an order. “I immediately called Gammy and said, ‘We’re doing a James Spann cake.’”

Although the planning took a while, the pair spent about a week making the different pieces of the creation. It featured a house with an overturned car, a swaying tree, and a tornado with a trampoline in it since Spann often refers to trampolines that go airborne during storms as the “state bird.” The cake, which was completely edible, also showed a family wearing appropriate safety gear in front of a television in the basement.

“One of the greatest cakes ever,” Spann posted. “It even features someone wearing a helmet watching our live coverage in an underground basement. Amazing!”

Not just desserts

Not long after opening her bakery, Klarissa began getting requests for breakfast, so she now offers sausage balls and a variety of muffins. “I want to say I have the best sausage ball recipe,” she said. “I know that’s a bold statement, but I stand by it,” she said.

Breakfast has been such a hit, she hopes to one day be able to offer lunch as well. For now, though, she’s going to enjoy her success and the fact that her family has been a part of it all. Her grandmother does some of the baking, her mother helps at the counter a few days a week, and her 16-year-old sister, Chloe, has started working there, too.

Although Klarissa wasn’t sure she could make a bakery business work, her mom said she and her husband knew it would be a success. “We knew she was too young at 17 to enter into a legal contract, but the camper was a great way for her to start,” Bridgett said. “She took it and ran with it. She’s always been so mature for her age, so we didn’t doubt she could make it.”

Shaw’s BBQ

Where everybody knows your name… and your business

Story by Elaine Hobson Miller
Photos by Mackenzie Free
and Contributed Photos

Mornings at Shaw’s Barbecue in Ashville are a lot like evenings at the “Cheers” bar of 1980s television fame. It’s a place and time “where everybody knows your name.”

Day after day, week after week, the parking lot at Shaw’s is filled with the same cars and pickup trucks. Most of them arrive around 7 a.m., when the place opens. Inside, the tables are filled with the same men in overalls and work shirts, jeans and tees and baseball caps. They are farmers, construction workers, bankers, wrecker service owners and bodyshop repairmen. They are hardworking men and retirees. Sometimes they are politicians, too, when offices are up for grabs.

Southern country staple foods are a big draw at Shaw’s

They eat from Shaw’s menu of traditional Southern vittles like eggs and grits, pancakes, sausage and biscuits, with stout, hot coffee. What they really come for, however, isn’t on the menu. They’re there for the daily dish of tall tales, comedic retorts and a side of answers to the world’s woes.

“Hang around here long, and you’ll get dizzy,” says Ray Stevens, retired owner of a local service station and towing business.

Stevens sits at the same table with the same three men every day: Bobby Welch, owner of B&W Construction; Jim Wilson, retired owner of C.D. Wilson Contracting; and Jeff Corbin of Corbin Services. It is variously called the Wisdom Table, the Table of Knowledge or the Think Tank. An unknown female customer dubbed it The Gauntlet because, as the table nearest the door, a customer has to pass it to get anywhere.

“The amount of wisdom that comes from our table can’t be consumed in one day,” says Welch. “Before I came here, I was seeing a therapist twice a week; now I see one four times a week.”

And so the repartee begins.

“The Wisdom Table holds court, picks the topics of conversation,” says Skip Shaw, owner of Shaw’s Barbecue for almost 40 years. “Leave your feelings at the door when you come in.”

“The biggest thing we do is solve all the problems of the city,” says Dennis Moyer, a retired Lieutenant Commander in the U.S. Navy and former Ashville rural mail carrier. “We tell the city how to run it, but they don’t listen to us.”

Once you get past The Gauntlet, you’ll find Phillip Gleason and Matt Sims eating together at another table. Gleason, a veterinarian, comes to learn about what’s going on in St. Clair County. “I come for the fellowship every day but Wednesday, when I have a meeting elsewhere,” he says. He lives in Steele, and swings by on his way to Argo Animal Clinic. “We learn stuff here before it becomes public.”

Pointing to Carl Smith of Smith Farms, Gleason proclaims, “That’s the Chandler Mountain tomato man.” Pointing to Cody Green, he says, “That’s the Straight Mountain tomato man.” It’s a friendly rivalry, but it helps delineate between the two. Smith grins and responds with, “They call me Mater. I’m here every morning. Shaw’s serves really good food, and I enjoy the company. The topics run A to Z.”

Skip Shaw (right) often works the register

Matt Sims, known as Matt-Matt, lives by the Ashville Stockyards, about a mile away. Someone at the Wisdom Table points out Matt’s big feet. “You know what that means,” one of the guys says. Wink, wink and raucous laughter follow. Dennis Moyer says Matt-Matt, described by Skip Shaw as a jack of all trades, is always fun to be around, always has a smile. “We kid him about his women problem, try to fix him up, but we are always a failure,” he says. “He’s a jovial guy.”

 Asked why he tolerates the teasing, Matt-Matt grins broadly and replies, “Cause I learn what’s going on in the county.”

Pete Morrow, retired from ACIPCO, sits at the same table every morning with Dennis Moyer. “The food’s good, but I come to get knowledge from these four,” Morrow says, gesturing toward the Wisdom Table to his right. “I come to learn how to run a business, how to treat people. I came here before Shaw bought it. It was Sharp’s then. Everybody knows everybody here, it’s good food, and on Friday nights they have fried catfish.”

Moyer says he goes because the food there is hot and homemade from scratch, and because his wife won’t get up and cook breakfast. “I usually eat something simple like eggs, but she (the cook) makes good pancakes, biscuits and gravy.”

He says he goes for the camaraderie, too. “It’s a bunch of us old guys, like the old Round Table that used to meet at the drug store (Ashville Drugs). We meet and throw our brains out and come up with a solution. Pete and I sit next to the Table of Knowledge, wheretwo are cattlemen and two are retired bankers. Skip has a herd, too.”

According to Moyer, the regulars talk about things the city is doing. “The big topic now is the subdivision Lyman Lovejoy is developing near the Industrial Park,” he says. “It’s a big subdivision for Ashville. We talk a lot of politics, too. It got very heated when (St. Clair Commission Chairman) Stan Batemon was running. He was hot and heavy there during that time. (Former Alabama Chief Justice) Roy Moore comes in from time to time. We have all kinds of dignitaries stopping by.”

The crowd doesn’t cut politicians any slack, either. They once took a former Ashville mayor to task for taking credit for a civic project that he had little to do with. Then a candidate for re-election, he left in a huff!

John Harrison is another regular who comes for the food. He likes to eat at small, local places rather than large chains. “We settle the world’s problem here,” he says. A semi-retired farmer, he’s only there two to three times a week. “It’s mostly gossip and B.S. around here,” he says. “Skip talks to everybody, he doesn’t miss nobody.”

In fact, Shaw’s daughter, Lori, who sometimes helps out at the restaurant, says that Skip is the main reason most of the regulars are there in the first place. “All these guys come for dad … and stay for the food,” she says.

As if on cue, Skip Shaw sits down beside Mater. Wilson hollers, “Get him to tell you about his lady friend and the $150 bottle of wine.” It’s a running joke that refers to an auction that benefitted Shoal Creek Community Center. They tease Skip mercilessly about the auction, and the price of the wine gets higher with each re-telling.

“It’slike the movie, Groundhog Day, same thing every morning,” Mater says. “They always bring up the story about Skip and that woman.”

Shaw bought the place in 1984, and says he eats his own food. “I’m a product of it,” he says, patting his belly. “A third generation of folks (customers) come to eat here now, lunch and supper. I would not be where I am without my customers.”

He says a fire during the COVID pandemic shut him down temporarily and almost did him in. “It was an electrical fire in the back,” he says. “We were closed for eight months. That was back in 2020-2021. I thought about closing. But the place needed a facelift anyway, so here we are. I’ve been back in business about two years now.”

 You won’t find any thin-skinned folks there each morning, Shaw says. “The guys who are here are hardy folk who don’t get their feelings hurt easily.”

There are few women in the early-morning crowd, although they begin to drift in with their dads and husbands around 9 a.m. When Barbara Stevens walks in, Jeff Corbin yields his seat to her at the Wisdom Table. She’s Ray’s wife. Soon, a few more regulars drift in, including Don Sharp and Joe Jinright, both retirees. Jackie Vaughn of Vaughn Body Shop plops down nearby.

Ray Stevens decides to call local real estate mogul Lyman Lovejoy, another regular who, for some reason, hasn’t dropped by yet this particular morning. But he’s there within five minutes of receiving Stevens’s call. “These guys could be lawyers,” Lovejoy says, “because they tell the truth in a lot of different ways.”

Stevens nods toward Lovejoy and says, “His Bible has only a front and back cover, no pages between.” Then Stevens gets taken to task for blocking the fire hydrant in front of Shaw’s with his truck. “No problem,” one of the guys says. “Ashville hydrants are dry anyway.”

Jeff Corbin agrees. “I watched my place burn down one day after the fire department tried three hydrants and couldn’t get water from any of them.”

Jim Wilson says primary cook Amanda Leftwich is the one who keeps the place going, “without a shadow of a doubt.”

“I kid everybody, tell ‘em she runs the place, I just work here,” Skip Shaw says of Leftwich. “She’s the main cog that makes everything turn. I’m fortunate to have her.”

His sister-in-law, Debra Meadows, makes the pies. “We do four – apple, peach, chocolate and coconut,” Shaw says. “Sometimes she adds sweet potato in the fall. We serve sandwiches, plate lunches, beef, chicken, smoked turkey. Our menu is pretty well-rounded, with something for everyone. We have salads, too, and daily vegetables. I’ll smoke meat maybe, but Amanda does most of the cooking. We have three or four women working here every day, and sometimes my daughter, Lori, helps out, too.”

Leftwich has been working for Shaw for 12 years. “My customers are very good to me,” she says. “You know that old saying, ‘Don’t believe anything you hear, and only half of what you see,’” she remarks. “It applies here.”

“What you say here WILL be held against you,” says Skip Shaw, emphasizing the word, “will.” “We have selective memories: We select everything and remember all of it!”