BY ANN CIPPERLY
For over 42 years, Stanley Sistrunk has been known for his stunning floral designs and stylish taste in home decor at The Flower Store in Auburn. He is also known for his philanthropic achievements in giving back to the community. This past year, Sistrunk has received four honors, including the Lamplighter Award “for making Auburn a brighter place to live, work and play,” presented by Mayor Ron Anders.
Other awards include Small Business Philanthropy from the Women’s Philanthropy Board, Auburn Chamber of Commerce Award for Best Small Business in 2023 and an AO Tourism Award.
While Sistrunk is known for his creative, lavish floral designs, when he was growing up in Society Hill, he said he never dreamed of one day being a floral designer, visiting markets in New York and across the country.
In 1974, Sistrunk enrolled at Auburn University where he studied pharmacy for two years. After failing chemistry five times, the professor questioned him about his interests. He asked Sistrunk if horticulture was appealing since there was a growing popularity in houseplants at that time. He suggested Sistrunk talk to Maudine Williams at the Auburn Flower Shop.
Soon afterward, Sistrunk came home to find a bouquet on the kitchen table, which had been delivered to his address by mistake. Sistrunk called the shop, saying he would deliver the flowers to the correct address down the street. Williams told him to come by the shop, and she would give him a rose.
Just before Mother’s Day, he picked up the rose and began visiting Williams. She offered him a job, but his father wouldn’t allow him to accept at that time and said he needed to study. Six months later, Sistrunk started working at the shop and continued after graduating until 1981.
He worked for his father at the sawmill for about a year while freelancing floral designs on the side. His first customer was Fran Dillard.
Sistrunk had tired of the sawmill when he noticed a small house for rent on South College Street. He borrowed the funds from his stepmother and opened The Flower Store in February of 1982, two weeks before Valentine’s Day.
After being in the same location for 20 years, Sistrunk opened the shop on Moores Mill Road in November 2001. He added a bridal registry and expanded the gifts and home accessories, including several upscale lines and later packaged gourmet foods. He personally selects items from shows in Atlanta, New York, San Francisco and Dallas.
Every season, the shop is transformed into a wonderland with extravagant displays for fall and holidays, especially Easter and Christmas. Fresh flowers are available year-round from around the world.
Sistrunk said he is thankful for a dedicated staff. Floral Designer Mary Hodson has been with him for many years.
A couple of years ago, when the floral designer was having his new three-story home constructed next to the shop, he decided to reside on the top floor. He would use the bottom space for storage and create a garden-themed event center, Fig and Ivy, on the second level. A spacious courtyard filled with handsome plants and small trees separates the shop from the event center.
“I have wanted to have the event center for 20 years,” he said. “It came at the right opportunity, and I needed a place to live too. We have always had different events and parties at the shop and needed more space. I thought since I was having this building next door, we could host more people with an event center.”
Sistrunk recently held a catered summer supper event at Fig and Ivy with fried chicken, chicken fried steak, assorted summer vegetables and a peach dessert.
Stanley said he has an interest in good food and enjoys traveling and dining at fine restaurants. While he enjoys cooking, he doesn’t really use recipes, he said. His gallery-style kitchen has a large island in the center where he can prep food with a dining table at the end. He can chat with guests while he prepares a dish.
Over the years, he has entertained subscribers of the Performance Series with a light supper featuring pasta and salads he prepared himself. He also prepares hearty appetizers for art shows at his shop. He is sharing several of his favorite appetizers along with summer salads in this piece.
When entertaining large groups now, Sistrunk will use the kitchen in Fig and Ivy. The venue has lots of seating, and it is easy to spread out. Since three of his friends are caterers, he generally doesn’t cook all of the food himself when entertaining.
One of his popular party dishes, he said, is Jean Phillip’s Dip prepared with hot sausage, ground sirloin, cream of golden mushroom soup and green chilies. This hearty dish can be served with Frito scoops or in toasted cornbread muffin halves that have been hollowed out. The muffin cups make an attractive party dish and are also easy to eat.
When serving appetizer soup to a crowd, Stanley serves it in shot glasses. He has served crab bisque, broccoli, butternut squash and other soups in the shot glasses.
For some events, Sistrunk prepares a handsome cheese platter. His large cheese platter offers a variety of cheeses and flavors. Cheeses can serve a large number and are easy on the host. The platter can be assembled and set out an hour or two ahead for the cheeses to come to room temperature.
Lee Cannon, who was well-known for her parties, told Stanley when serving a crowd to order KFC’s extra crispy fried chicken livers and serve them with an easy dip.
“People walk in and see the beautiful flowers, but it is a stressful job creating arrangements because it may be for the most important event in a person’s life,” Sistrunk said. “It could be for their wedding, their mother’s funeral, a grandmother sick in the hospital or someone getting engaged that evening. It can be stressful getting it just right.”
For 42 years, Sistrunk has gone the extra mile to create incredible arrangements, getting each one just right for a variety of life events, as well as giving back to the community to make it a better place for everyone.
Deviled Eggs
Dr. Jane Moore’s favorite food in the world was a deviled egg. Here are a few interesting takes on the traditional dish.
Eggs
Chicken Salad Chick’s old-fashioned chicken salad
Mayonnaise
Nancy Patterson’s jalapeno pimento cheese from the Exxon Market, optional
Crispy fried okra, optional
Small fried oyster, optional
Boiled shrimp, optional
Finely chopped celery, optional
Crumbled goat cheese, optional
Finely chopped pecans, optional
Black pepper and salt to taste, optional
Several tablespoons of mango chutney, optional
After boiling the eggs, slice and remove yolk. Mash the yolk and add Chicken Salad Chick’s old-fashioned chicken salad and a little more mayonnaise. Stuff and enjoy.
Doing the same process as above, simply add Nancy Patterson’s jalapeno pimento cheese from the Exon Market to the mashed yolk and stuff. Top with a small cheese straw.
Sometimes I like to top regular deviled eggs with a special added touch. My favorite is to top with a piece of crispy fried okra, a small fried oyster or a boiled shrimp.
Also, try adding to the mashed yolk, mayonnaise, finely chopped celery, crumbled goat cheese, finely chopped pecans, black pepper and salt to taste and several tablespoons of mango chutney or your favorite chutney. Stuff for a fancy new deviled egg.
Good Luck 13 Layer Salad
Iceberg lettuce torn into bite-size pieces
Chopped green, yellow and orange bell pepper
Purple onion, thinly sliced
Shoe peg corn
Thawed frozen green peas
Sliced water chestnuts
Sliced hardboiled egg
Sliced radishes
Sliced black olives
Sliced English cucumbers
Sliced cherry tomatoes
Shredded cheddar cheese or cheese of your choice
Layer each ingredient in a clear glass English trifle pedestal dish in the order of ingredients listed above.
Topping:
2 cups mayonnaise
2 Tbsp. sugar
Crispy bacon
Next, top the entire salad with a thick layer (at least 2 cups) of mayonnaise mixed with a couple of tablespoons of sugar. Refrigerate for 24 hours and before serving top with a generous layer of very crispy bacon.
Bubba’s Coleslaw
Great side with fried catfish, cheese grits and hushpuppies.
1 bag shredded packaged slaw mix (or a bag of broccoli slaw and bag of shredded carrots)
1 cup mayonnaise
2 large Tbsp. sour cream
1/2 cup sweet pickle relish
1/2 cup white raisins
1 small can of thoroughly drained crushed pineapple
1 large green chopped apple
1/2 cup of chopped pecans or walnuts
1/2 cup sliced celery
6 chopped green onions
1/2 cup of chopped red bell pepper
1 finely chopped green apple
Salt and pepper
Combine a bag of shredded packaged slaw mix or slice your own with a bag of broccoli slaw and a bag of shredded carrots. Add remaining ingredients. Add salt and pepper to taste, and you may add more mayonnaise. Chill overnight.
Lee Cannon’s Favorite Appetizer
The most common remark is “I do not like, or I hate chicken livers.” I usually make each guest try at least one bite and they always smile and say, “You were right — I do like livers.”
Fried chicken livers
Hot pepper jelly
Black pepper
Parsley
This is the best, fastest and least expensive appetizer you can ever make. I have been doing it for probably 40 years and it is always a hit and usually a big surprise. I call the deli, gas station, grocery store and often KFC and order multiple orders of just fried chicken livers. I always ask for them to be small and extra crispy.
Pick up chicken livers an hour or so before the party and keep them lightly covered in foil in a very low-temperature oven. Do not wrap them tightly as they will sweat and get soggy.
I serve them in a chaffing dish, and, right before the guests arrive, I drizzle a jar of melted hot pepper jelly over the crispy livers and sprinkle with black pepper and parsley. Just remove the lid on the jelly and melt in the microwave or in a small saucepan on the stove.
Beet Salad
Baby arugula
Sliced roasted beets in all colors
Blue cheese crumbles
Mandarin oranges
Pink grapefruit sections
Candied pecans
Thinly sliced red onions
Creamy blue cheese dressing
Croutons
Olive oil
Black pepper
Garlic
Bacon, optional
Toss the following items together in a large bowl or a deep platter:
Baby arugula, sliced roasted beets in all colors, blue cheese crumbles, mandarin oranges, pink grapefruit sections, candied pecans and thinly-sliced red onions. Toss with your favorite dressing. I usually just use a creamy blue cheese dressing.
Homemade Croutons:
I do like to toast homemade croutons with olive oil, black pepper and garlic until they are as crunchy and crisp as possible. I leave them sometimes in a very low oven for 30 minutes at 150 degrees. Sometimes I also add crunchy bacon.
Blanco Salad
Sorry, I do not know the proper amounts of each ingredient. I just never measure anything and don’t even own any measuring instruments at all. Select your measurements according to your likes.
1 can of rinsed and well-drained white cannellini beans
1 can white shoe peg corn
1 can chopped water chestnuts
Chopped hard-boiled eggs
Several types of your favorite white cheeses, grated
Sliced hearts of white celery
Chopped sweet white onion
Thinly sliced jicama
Toasted almond slivers
Mayonnaise
Sour cream
Salt and pepper to taste
Wedge of cold iceberg lettuce
White pepper
Buttered and toasted saltine crackers
Combine cannellini beans, white shoe peg corn, water chestnuts, chopped hard-boiled eggs, several types of your favorite white cheeses grated, sliced hearts of white celery, chopped sweet white onion, thinly sliced jicama and toasted almond slivers.
For the dressing, mix together mayonnaise, sour cream and salt and pepper to taste.
Serve in scoops on top of a wedge of cold iceberg lettuce with a course sprinkle of white pepper. Serve with buttered and toasted saltine crackers.
Buttered and Toasted Saltine Crackers:
The old Columbus Country Club still serves these saltines. Just brush with butter and put in the oven on 200 degrees for about 15 minutes or until very crispy.
Poor Man’s Pate
Almost 40 years ago at a cocktail party at my house after an Auburn football game, my good ole friend, Dr. Tom Vaughan, told me this was the best appetizer that he had ever eaten. It is simple.
6 to 10 cans of Vienna sausages
Grainy mustard
Bread and butter pickles
Stuffed pimento olives
Oven-warmed Ritz Crackers
Open about 6 to 10 cans of Vienna Sausages, drain and rinse them in warm water. Then, very artistically arrange them in concentric circles on a pretty brightly colored round tray.
Place a trio of small bowls containing the following: grainy mustard, bread and butter pickles and stuffed pimento olives in the center of the tray.
Serve with oven-warmed Ritz Crackers. This is better than any French Pate you will find this side of Provence. Of course, provide toothpicks for serving.
Chicken a la King
This is really a random recipe, and I make it different every time. My Mama made this for us during the winter months all the time. She passed away in 1978, so this was a special meal during the ’60s. Once again, I do not know the precise measurements.
Roasted, poached or store-bought rotisserie chicken, chopped
About a cup or so caramelized onions
Butter
Chopped celery
Sliced mushrooms
Can of water chestnuts, drained
Sour cream to taste
1 can cream of chicken soup
Heavy cream to taste
1 pack. frozen green peas
Black pepper and nutmeg
8 halved soft-boiled eggs
Rice, toasted English muffins, toasted bread slice or Hardee’s biscuits
Combine chicken with caramelized onions. Melt about a couple tablespoons of butter in a skillet; sauté celery and mushrooms. Add drained water chestnuts, a little sour cream and cream of chicken soup. Cook over low heat in a large skillet for 30 to 40 minutes.
Then add heavy cream to taste and green peas. Add a very generous amount of black pepper and a touch of nutmeg and top with 8 halved boiled eggs. This makes the sauce even richer and more luxurious.
You can serve this over rice, toasted English muffins or even better — just plain white toast. My favorite thing to serve it over is Hardees Biscuits. Go in the morning and buy six or so Hardees biscuits, just plain and buttered. I then dig out the “gooey dough” part of the biscuit and discard it.
Then, right before serving, I put the biscuits under the broiler and leave until crispy. Top with Chicken a la King and you will feel like a king. You just need a crisp salad.
Jean Phillip’s Dip
1 lb. hot sausage
1 lb. ground sirloin
Brown meat and place in crock-pot.
Add:
1 lb. Mexican Velveeta cheese
1 can golden mushroom soup
1 can hot Rotel tomatoes, drained
1 can green chilies
Simmer until cheese is melted. Serve with Frito scoops or with hollowed-out, toasted cornbread muffin halves.
Cheese Tray with Assorted Accompaniments
To create a stellar cheese tray, include Humboldt Fog, Triple Crème with Truffles, Roaring 40s bleu cheese, Grana Padano and Vermont Cheddar with Cranberries. Accompany the cheeses with fig preserves, a Savannah Honey Comb, a fig roll and Fig Walnut Crisps. In separate side dishes serve pepper dews, prunes and olives.
Bite-Size Chicken Caprese
10 to 12 cherry tomatoes
2 boneless, skinless chicken breasts, sliced into small squares
Dry Italian breadcrumbs
2 eggs
Fresh mozzarella
Olive oil
Salt, pepper to taste
Fresh basil, optional
Place cherry tomatoes on baking dish; drizzle with olive oil and season with salt and pepper; place in 375 degree oven for about 10 minutes until they burst and are lightly browned.
Place eggs in a small bowl; beat. Place bread crumbs in a small dish. Place chicken pieces in eggs, then breadcrumbs. Place chicken in sizzling hot oil in a skillet; cook 2 to 3 minutes on each side until fully cooked.
Arrange chicken on a platter. Top each with a slice of mozzarella and tomato. Garnish with basil, if desired.
Pickled Okra Appetizer
Take several Wickles Pickled Okra and pat dry on paper towels. Cut the stem end off. On a thin slice of Virginia ham, spread softened cream cheese with chives (may add little mayonnaise for spreading consistency).
Place two okra tip to tip overlapping on cream cheese. Roll up and refrigerate. After chilled, slice into bite-size pieces.
