The kitchen has always felt like home to Chef Marci Mays. At an early age, she helped her family prepare tasty southern fare from scratch. Some years later, she landed her first restaurant job as a dishwasher at Shenanigans in Sewanee, Tennessee. After working up to manager in a few short months, she decided she was hungry for a new kind of challenge. Across the street, Julia’s Fine Foods gave her the creative freedom to create a farm to table brunch on weekends. Still, that was not enough.
Shawncey Smith hails from Louisville Mississippi, a small town in central part of the state. Shawncey was raised on a family farm, where he learned the value of hard work and the satisfaction of growing and cultivating crops that would in turn carry his family throughout the winter season. After graduating high school, Shawncey tried his hand at several jobs, but eventually found his way back to his first love, cooking.
Shawncey took a dish washing position at a local restaurant while going to culinary school so that he may have the opportunity to work under Chef Andy Howery, a Chef who he says helped cultivate his passion for the industry, and broaden his knowledge of food. Since completing school, Shawncey and his classmate, Executive Chef Marci Mays have connected with Todd and Dawn Seaton, owners of Old Black Bear, one of Huntsville and Madison’s local breweries. These young chefs are creating elevated bar food with a flair that has created a following, bringing a new feel to downtown Madison.
- Taproom Food
The first taproom in North Alabama to open a kitchen, and not just any kitchen, our focus is local! Our beef comes from Deer Valley Farms in Fayetteville, TN. The farmers market is our grocery. We only serve alcohol that we make on site. Our staff is trained with Hospitality as the utmost importance. Come see what we have going on and see why we like to say Hard Work Has Its Reward
Based in Historic Downtown Madison, our brewery is looking to change the face of craft beer in the area. There are 3 International Master Brewer’s in the South East and roughly 120 world wide and we went out and acquired two of them! After all 2 is always better than 1. Working alongside local companies such as Leavendary at Hudson Alpha we look to make innovative strides in how beer is processed. Come put some South in your Mouth! Cheers!!