Landmark found at Mark's

Published 11:11 am Friday, September 28, 2007

By By Lisa Tindell – news reporter
Banana splits, strawberry sundaes and ice cream cones dipped in chocolate all made with wonderfully sweet and creamy soft ice cream are precious memories from childhood that can still be enjoyed in Brewton.
Mark's Restaurant on Douglas Avenue is still serving up the sweet treat to customers longing for a taste of the past.
Mark's, in the former Dairy Queen location, is owned and operated by Kim and Randall Hayes. The couple took ownership of the business in September 2006.
The Hayeses also own the Brewton Fruit and Vegetable Market on Mildred Street in Brewton, which accounts for the fresh vegetables served daily at the restaurant.
Sunday dinner at Mark's is what you might expect to find at your grandmother's house. A recent Sunday lunch consisted off ham, sweet potato casserole, dressing and dessert. Other tasty dinners are also becoming popular at the local restaurant.
Hayes says the restaurant offers a variety of meals for the specials with everything from chicken and dumplings to hamburger steak and spaghetti.
Hayes has a lot of work to do when it comes to cooking. Not only are the plate dinners served up fresh each day, a large batch of chicken salad is made in-house to serve up to hungry customers.
For those who are looking for more of a light meal, the garden salads make an excellent choice, Hayes said.
Hayes said other popular items on the menu are steak sandwiches; the regular or hot buffalo chicken strips, shrimp dinners and the hamburger steak.
Hayes said that although Mark's has only been doing business under that name for a just a few years, the business and some of its employees have been serving customers for many years in Brewton.
Hayes is happy to be the person who does the majority of planning the daily specials and even uses some of her favorite recipes in the kitchen to satisfy some hungry appetites.
Hayes chose to share her recipe for her now-famous squash casserole. The recipe will make more than you would need for a typical dinner at your home. You may decrease it accordingly.
Squash Casserole
40 lbs. of squash
3 large onions, chopped
32 oz. sour cream
4 cans sliced water chestnuts
3 to 4 cups shredded cheese
4 sleeves Ritz crackers, crushed
1 cup mayonnaise.
Stew squash and onions together until tender. In a large casserole pan, mix stewed squash and remaining ingredients until well blended. Bake at 350 degrees until bubbly and slightly browned on top.
Hayes said she hopes that Brewton area residents are pleased with the menu offerings at the restaurant but would be willing to listen to suggestions.
Hayes also said the restaurant has been famous for chicken strips for many years and continues to serve the favorite.
Hayes said employees at the restaurant will he happy to help you in placing any catering orders you may have.
The restaurant is open Monday through Saturday from 10 a.m. to 10 p.m. and from 11 a.m. to 10 p.m. on Sunday's and is located on Douglas Avenue next to Brewton Inn. They can be reached by calling 867-2859.