To ensure each of The Fish Market Restaurant?s dishes are as fresh as possible, the two families at the restaurant's helm carefully source the seafood in everything from the eatery?s classic fish and chips to the heartier charbroiled swordfish steak. The chefs often infuse their creations with Greek and Cajun flair by saut?ing shrimp with feta cheese and sliced olives or topping snapper with greek island Santorini wine sauce. Thanks to a constant influx of culinary inspiration, the menu expands regularly, adding to the custom selections available for off-site catering services that can nourish gatherings from small dinner parties to massive cloning experiments gone wrong.
The first Golden Rule Bar-B-Q and Grill?a roadside joint frequented by locals and travelers alike?served its first heaping plate of lovingly smoked barbecue in 1891. The restaurant has since adapted with the times, acquiring a car-repair garage, neon signs, and a hovercar dock, in addition to nearly a dozen saucy outposts across Alabama and Mississippi. Now the various locations serve slow-cooked, hickory-smoked meats served with a variety of secret-recipe sauces and sides such as collards or mac 'n' cheese. Guests can also forgo the sauce and order surf 'n' turf dishes such as a hand-cut charbroiled steak or a creole grilled fresh catfish fillet.
John Marc Green has spent decades behind the lenses of video and still cameras. His résumé includes time at a newspaper and a local CBS affiliate. Currently, Green works as a freelancer through his company, Green Media Production. Through his video camera, he can capture special events like graduations or family parties, perhaps even interviewing some of the guests. He then edits the captured footage and burns it on DVD, ensuring his clients can remember their special occasions with ease.