Lake Guntersville State Park - Pinecrest Restaurant

RMC and LMC went one week after it open. It was a mistake. Service was poor and the food matched the service.

RESTAURANT'S SPECIALTY: American food with an upscale touch.

WHAT SETS THIS RESTAURANT APART FROM OTHERS? The state park in which the restaurant is located. One drive through the park and you are hooked! Then you see the lodge atop Taylor Mountain and you can't wait to tell everyone about the beautiful facility and the spectacular views of the Tennessee Reservoir.

HOW LONG WAS THE RESTAURANT CLOSED BEFORE ITS RECENT REOPENING? 3½ years. The restaurant, lodge and 112 hotel rooms underwent a total renovation. The dining room now has a show kitchen where you can see our chefs preparing food items. The restaurant, lodge, and hotel complex were built in 1974 and operated until closing for renovations in March 2004.

WHEN DID THE RESTAURANT REOPEN? We reopened Jan. 2; we serve all three meals every day of the year.

JOB YOU'D HAVE IF NOT A CHEF? In a former life, I was an over-the-road driver and loved it. I was probably one of the few tuned into public radio.

WHO INSPIRED YOUR LOVE FOR COOKING? Of course, my mother Bea Darcy followed by my mother-in-law, Wylodean Kennedy, a truly wonderful person.

YOUR MENTOR: A former mess chief in the navy, "Sarge."

BEST ADVICE YOU WERE EVER GIVEN: If you do it right the first time you will not have to go back and correct anything.

YOUR FIRST COOKING MEMORY: Standing by the stove and watching my mother cook. I also learned to play bridge the same way.

YOUR WORST COOKING DISASTER: Preparing a big meal for a group event the day before it was due. What do you do with chicken fingers?

RESTAURANT-RELATED THING YOU'RE PROUDEST OF: Meeting the many guests who have dined here at the lodge.

FAVORITE FOOD TO PREPARE: Prime rib, which we serve every Sunday at our popular Sunday Brunch. Our longtime patrons missed this meal immensely during our renovations and are delighted to see us open again and continue this tradition. Our guests love our prime rib and prefer it prepared medium-rare to rare.

FAVORITE FOOD TO EAT: Southern pulled barbecue pork with a mustard-based slaw.

WHAT WOULD YOU CHOOSE FOR YOUR FINAL MEAL? A barbecue sandwich from Bunyan's Bar-B-Que in Florence or Brooks Barbecue in Muscle Shoals.

FAVORITE FOOD-RELATED WEB SITE: www.foodnetwork.com.

FAVORITE RESTAURANT OTHER THAN WHERE YOU WORK: Bunyan's in Florence, near Elm Hospital.

FAVORITE SPICE: Garlic.

FAVORITE HERB: Cumin.

DO YOU COOK AT HOME? Rarely. My wife, Nancy, who learned southern from her mom Wylodean Kennedy and her grandmother, Shellie Wylie, and northern from my mom Bea Darcy, does most of the cooking.

KITCHEN GADGET YOU COULDN'T WORK WITHOUT: Steamer.

STRANGEST OCCURRENCE IN YOUR RESTAURANT'S DINING ROOM: One night a woman climbed on a table and danced. Said she needed to liven up things.

FOOD/RESTAURANT-RELATED PET PEEVE: Customers who do not tip the hard-working wait staff.

ADVICE FOR SOMEONE OUTFITTING A KITCHEN: With funds, you can put together a nice restaurant-equipped kitchen but only if you intend to use it.

WORST MISTAKE MOST COOKS MAKE: Not watching the knife always leads to a cut.

ADVICE FOR PULLING OFF A LAST-MINUTE MEAL: I find that going into the nearest cooler and screaming helps - then getting to work.

WHERE WILL YOU BE IN 10 YEARS? Hopefully in a rocking chair reminiscing about the good ole' days.