New management takeover at The Martin includes holiday pop ups
By D’Ann Dreiling
Photos by Sarah Winston Photography
The Martin City event space The Martin, at 13440 Holmes Rd. has taken a new spin.
Matt Moore, Martin City Brewing Company owner, has relinquished management of the event space to Beauty of the Bistro owner/chef Sidney Fish and event planner/former Spanish teacher Madison Conway. Catering at The Martin will no longer be contracted with the Martin City Brewing Company restaurants, but will be prepared by Fish, who has 15 years of catering experience.
The stunning, newly remodeled event space has been transformed from rustic cowboy eclectic to urban chic. The women replaced the rustic bar with a white tiled one, repainted the interior white, provided new furnishings, and remodeled the bridal and groom’s rooms so they are picture ready. The 3000 square foot ballroom, with French doors leading to a lovely outdoor garden patio, will accommodate 200 guests. Arched beams, from the original Methodist church building built in 1890, lead the eye up to the 17-foot high vaulted ceiling.
A second smaller event space, the Ballast Bar, is on the lower level of the building. The Ballast Bar will become a Mistletoe Pop Up Bar open to the public every Friday and Saturday evening starting November 27 until January 9th. Decked out for the holidays, the bar will feature festive drinks, Martin City Brewery’s beer, appetizers, sliders and shared plates prepared by Fish. Covid correct, guests will be limited to 40 with red and green lights to signal admittance. “We are doing everything we can to space everyone and be responsible,” says Conway in regards to both event spaces.
For more information, contact email@example.com.
Created by Sidney Fish
- 4 Thomas’ Original English Muffins, sliced in half
- 8 slices of Smoked Gouda
- 4 eggs
- 3 Links of Andouille Sausage, sliced
- 1 Red Bell Pepper, finely diced
- 1 Cup Mushrooms, sliced
- 1 Medium sized Zucchini, halved and sliced thin
- ¾ Cup of Fresh or Frozen Corn
Season to taste with salt, pepper and oregano.
Sauté the red pepper, zucchini, mushrooms, corn and sausage in a skillet with olive oil, until vegetables are tender.
While the above mixture is sautéing, fry 4 individual eggs, over easy, one for each muffin.
Toast the English muffins and butter each side.
Place a slice of smoked gouda on muffin bottom, then spoon a generous amount of sautéed vegetable and sausage mixture onto English muffin. Top with the egg, a second slice of smoked gouda, then the muffin top.
Place the completed dish on a panini grill or in the oven to heat throughout, until the smoked gouda begins to melt.
Serve with Jalapeno Aioli recipe
- 1 Cup Buttermilk
- ½ Cup Mayonnaise
- 1 small can of Green Chilies
- 1 T. Hidden Valley Ranch Salad Dressing Mix
- ½ Cup Sliced Jalapenos
- ½ Cup Fresh Cilantro
Place the above ingredients in a blender, until smooth. Keeps fresh in a refrigerator for approximately 5 days.