Sources |
- [S104] Cocke County, Tennessee, and its People, Cocke County Heritage Book Committee, (Walsworth Publishing, 1992), 118.
- [S24] The Newport Plain Talk, (http://www.newportplaintalk.com), 12 Nov 2010.
Wildlife Agent Gentry shares a few tales
Most of the time you will find Rick Hansel behind the counter serving great food at his Butcher Shop restaurant, which is now located in the Newport Plaza. You can read and see more about it on Cockecountymarketplace.com.
Author: David Popiel
Veterans Day brought with it 70-degree sunshine and time for remembrances mid-November in our hometown, where the bugle call of taps is a harbinger of colder days coming.
We continue with a long-overdue chat with retired Tennessee Wildlife Agent Marson Gentry, who lives in Putnam County. He last worked in the middle 1980s and was a true friend to outdoorsmen and law enforcement officials.
At times an agent's job could be risky, if you happened upon a poacher, marijuana grower, or moonshiner. Yet all the years he worked here he only got shot at one time. It was in the Briar Thicket area near the Nolichuckey River. "We were working with coon hunters. I got shot at and had to shoot back. Nobody was hurt."
In the back of my mind there's the thought that his nickname was "Possum Top." It fit his sense of humor. One time he was working a bear hunt and came across many large, green gourds and harvested a few. He later tied them to a paw paw tree. Days later he was riding with his supervisor who spotted the gourds and thought they were the biggest paw paws he had ever seen. "I ran down the road laughing, when he got out and went to pick them."
Former Sheriff Tom, O'Dell and his late brother, Sam O'Dell, were Marson's good friends. Marson was visiting Sam's store off Highway 25-E, where the block building still stands. (Do you remember Sam's dog that would take your dollar bills in his mouth at the gas pump and carry them to Sam?) Tom pulled up in his Jeep. Marson happened to have a dead squirrel, which he had earlier taken from a hunter. Marson and Sam thought it would be funny to put it under Tom's Jeep seat. "I let the tail hung out from under the seat." Marson approached the Jeep when Tom got back in to leave, and Marson asked what he had hunted and put under the seat. This was a big surprise to Tom, who quickly got the joke.
Marson has that whimsical smile that I still remember after all these years. He turned 79 on July 29. Behind his right ear you can see a slight depression, and Marson explained this was the outcome of cancer surgery in 1993. Perhaps all those years outdoors in the sun caused the melanoma. He underwent surgery and other treatments for the cancer at Vanderbilt Hospital and remains cancer-free today after 17 years.
I did not want to bring it up about his son, but those of us who know the Gentrys must recall the sad day more than two decades ago when Lynn was killed. I'll spare everyone the details and could write a lot more about the incident but it is best for it to rest in peace. The good thing is that after this loss, Geraldine Hartsell, who regularly cuts and trims their hair, gave them a special gift to help ease the loss. "Star" was a schnauzer and Pekingese cross, a cute puppy cherished for 14 years by the Gentrys. Their pet died about six months ago at age 14. Marson said that one of the reasons they picked up and left Newport was their son's death. Marson also reminded me of something I had long forgotten. Lynn worked with the Plain Talk in the early 1980s assisting then circulation supervisor Doris Campbell to distribute our newspapers. I said "Goodbye" to Marson and Billie Ruth Gentry, who had gotten hair cuts at Tips & Toes from their long-time friend, Geraldine.
Last week, I rediscovered that following food around can be fun but eating it is the best route and so I found myself checking out the Broaster chicken at Rick Hansel's new restaurant in the Newport Plaza. Many of you already knew he had moved from his former service station adjacent to Newport Federal Bank. Walking in midweek to chat with Rick, but who should follow closely behind me? He was Dwight Wilkerson, WLIK Radio owner. Dwight was seeking his favorite choice, chicken tenders. The Butcher Shop has been a popular name in Newport for several decades and continues so when it reopened in early August. Rick said he wanted more of a restaurant atmosphere and space for customers to sit down and relax. Before this, as noted, he operated the former Valero station and Butcher Shop since August 2003. His connection to food and especially working with family goes back to his teen years, though the Butcher Shop started about February 1987. You may recall visiting the Merit station owned by the late Roger Myers-where the Mobile Pit Stop is now. In the 1980s and for many years Tom Hansel, Rick's Dad, and other family members ran the market and station. Tom was a well-known and good butcher. Rick was in his late 20s at the time. Mother, Dorothy Hansel, also worked at the store, as did Uncle Dave Gilliland, who is Dorothy's brother.
Rick said the Valero location didn't have the room or the sit-down space he wanted for his customers. The new location allowed him to offer more foods such as many flavors of hand-dipped ice cream. He still cuts and sells fresh meat like his Dad did. In the evenings, folks are dropping in for grilled steaks, whether New York strip, rib eye, or filets. These come with baked potato and salad. Rick also prepares grilled shrimp, grilled chicken, and non-breaded extras. During the lunch hour folks like Dwight and James Holt drop in for batter-dipped vegetables, chicken, ribs, potato wedges and, now, mashed potatoes and assorted vegetables. There's plenty of roast beef and spicy chicken wings, too.
If you like smoked meats, he moved his smoker to the new site and used an extra back door, bricked in to place the smoker. So you can buy smoked turkeys or hams this Thanksgiving as usual. And, my favorite, many desserts such as pies and cakes welcome you to the new restaurant. Rick's oldest son, Jordan, 24, is learning the business and works for Dad. Rick is married to Kristi, who works in Cocke County for United Health. Their other children are Jacob, Bailey, and Craig. Jacob works for the Coca Cola distributor in Morristown and serves in the Marine reserves. He spent some time in Iraq and hopes to return there. The young children attend Newport Grammar School. Rick also has a brother, Mike Hansel, who is a veteran police officer. Formerly with the Newport Police Dept., he works in Brentwood as a police officer.
I asked Rick how he got started with an interest in food as a career rather than as a pastime most of us enjoy. Tom worked many years ago as the market manager for Food City East. As a young teenager, Rick accompanied Dad to work and learned about food preparation and sales. By the time Rick was in his 20s, Dorothy had shown him a thing or two about cooking and he enjoyed this and continues to do what he likes. Tom's sister, Kay Hansel, also works at the new Butcher Shop as does Uncle Dave. Rick's philosophy in business is, "Try to give good food at great price with good service, too." Added to this is a friendly, family place to dine. The seating area will handle more than 60 people and a room to the rear contains a large wall-mounted TV. He hopes it develops into a place to relax. To get the community more involved in the restaurant, Rick plans to do hot wings eating contest and special parking lot events. You might even see Elvis show up.
There are fewer places to buy broasted chicken, which Rick said is his number one seller. "We still grind our own beef fresh and cut steaks to order." At age 52 Rick doesn't tire of the long hours and enjoys his customers, many of who are his friends. "I've never done anything else nor wanted to" he said of food preparation and cooking. He does lament that the recession took its toll on him and others in business. People dined out less often but this seems to be changing as the local economy improves. He now worries about rising food prices.
The restaurant sparkles, while Rick and his staff pride themselves in keeping a very clean restaurant, always tidy with plenty of good food choices. Yes, he admits hours are long. The Butcher Shop's doors are open 10:30 a.m. until 8 p.m. Monday through Thursday; Friday and Saturday it is open until 9 p.m. and from Sunday, 11 a.m. until 4 p.m. "We'll be here later if you want to watch a ballgame." Some football players are dropping in late for food and relaxing in front of the TV. " We don't serve alcohol and keep a good place for the family and children." Soon, he said, just a few doors down at the Newport Plaza, Mick Wise plans to open a billiard hall also geared to children and families.
- [S24] The Newport Plain Talk, (http://www.newportplaintalk.com), 19 Nov 2010.
Just Plain Talk - Look for the big chicken to find new food outlet
Among the folks you will see cooking and serving at the new Butcher Shop are, from left, Jordan Hansel, Dave Gilliland, and owner Rick Hansel. You can learn more about this business and its complete menu on Cockecountymarketplace.com.
Author: David Popiel
Our hometown inches closer to the pumpkin pie highly illuminated by the full moon on Nov. 21, as weather is tending to be colder but stuffed with sunshine and still allowing plenty of outdoor activities.
Last week we began talking with Rick Hansel, who has owned and operated the Butcher Shop in an around Newport for many years. I revisited the new restaurant to get the story on the changes. Rick said the Valero location off West Broadway didn't have the kitchen or the sit-down space he wanted for his customers. The new location allows him to offer more foods, such as many flavors of hand-dipped ice cream. He still cuts and sells fresh meat-like his Dad did. In the evenings, folks are dropping in for grilled steaks, whether New York strip, rib eye, or filets. These come with baked potato and salad. Rick also prepares grilled shrimp, grilled chicken, and non-breaded extras. During the lunch hour folks like Dwight Wilkerson and James Holt drop in for batter-dipped vegetables, chicken, ribs, potato wedges and, now, mashed potatoes and assorted vegetables. There's plenty of roast beef and spicy chicken wings, too.
If you like smoked meats, he moved his smoker to the new site and used an extra back door, bricked in to place the smoker. So you can buy smoked turkeys or hams this Thanksgiving as usual. And, my favorite, many desserts such as pies and cakes welcome you to the new restaurant. Rick's oldest son, Jordan, 24, is learning the business and works for Dad. Rick is married to Kristi, who works in Cocke County for United Health. Their other children are Jacob, Bailey, and Craig. Jacob works for the Coca Cola distributor in Morristown and serves in the Marine reserves. He spent some time in Iraq and hopes to return there. The young children attend Newport Grammar School. Rick also has a brother, Mike Hansel, who is a veteran police officer. Formerly with the Newport Police Dept., he works in Brentwood as a police officer.
I asked Rick how he got started with an interest in food as a career rather than as a pastime most of us enjoy. Tom Hansel worked many years ago as the market manager for Food City East. As a young teenager, Rick accompanied Dad to work and learned about food preparation and sales. By the time Rick was in his 20s, Dorothy had shown him a thing or two about cooking, and he enjoyed this and continues to do what he likes. Tom's sister, Kay Hansel, also works at the new Butcher Shop, as does Uncle Dave. Rick's philosophy in business is, "Try to give good food at great price with good service, too." Added to this is a friendly, family place to dine. The seating area will handle more than 60 people and a room to the rear contains a large wall-mounted TV. He hopes it develops into a place to relax. To get the community more involved in the restaurant, Rick plans to do hot wings eating contest and special parking lot events. You might even see Elvis show up.
There are fewer places to buy broasted chicken, which Rick said is his number one seller. "We still grind our own beef fresh and cut steaks to order." At age 52 Rick doesn't tire of the long hours and enjoys his customers, many of who are his friends. "I've never done anything else nor wanted to" he said of food preparation and cooking. He does lament that the recession took its toll on him and others in business. People dined out less often but this seems to be changing as the local economy improves. He now worries about rising food prices.
The restaurant sparkles, while Rick and his staff pride themselves in keeping a very clean restaurant, always tidy with plenty of good food choices. Yes, he admits hours are long. The Butcher Shop's doors are open 10:30 a.m. until 8 p.m. Monday through Thursday; Friday and Saturday it is open until 9 p.m. and from Sunday, 11 a.m. until 4 p.m. "We'll be here later if you want to watch a ballgame." Some football players are dropping in late for food and relaxing in front of the TV. " We don't serve alcohol and keep a good place for the family and children." Soon, he said, just a few doors away at the Newport Plaza, Mick Wise plans to open a billiard hall also geared to children and families.
There have been some other obvious changes related to the food chain in Newport. As a long-time Kiwanis Club member, each week on Tuesday takes me to the lunch table and the meals have been at Mountain Crest Inn. However, suddenly Lilly's closed so the club had to move to the Fox & Hounds Banquet Hall where we now meet and conduct business. Also in November, I dropped in to what used to be Bella's Country Kitchen for a hot coffee on a cold afternoon. Bella's operator has opened a new restaurant in Sevier, and the Newport location is now run by Dale Hux. I was happy to see Annette Mason, former Mountain Crest Inn manager assisting in the new operation. She showed me the larger, sparkling banquet room. It looks the best that I've ever seen it. You will hear more about the restaurant when I get time for a meal with Annette and friends.
November has provided sunny days after the first killing frost of the year, when the temperature dropped to the mid 20s. At a visit to Lowe's around Veterans Day I saw Clifford Sane. You recall we chatted with him about the late Billy Gregg, who was killed in a fall at Rattling Cave in 1946. Several weeks ago some family members thought Clifford had suffered a heart attack but the good news is he had not. He was at work as a bailiff at the courthouse annex when he collapsed and lost consciousness. He regained his thoughts and was actually dead for a few minutes but was glad to see Detective Derrick Wood hovering over and watching out for him until emergency help arrived. Clifford went to the local emergency room then was transferred to Mercy Health Partners in Knoxville where a pacemaker was implanted. "I'm doing great," he said.
In plain talk, it is good to seek folks confident enough in their hometown to open news businesses and we should bring our appetites to them.
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