For my dad's birthday, we went to Weirton's Hibachi Buffet. The restaurant is a Chinese buffet with a hibachi area for made-to-order entrees made of a mixture of proteins and veggies.
The dining area is actually a good bit larger than I expected, and there were a couple buffet islands full of chicken or beef doused in sweet and spicy sauces, sushi and fried eggrolls, shrimp and crab rangoons.
I hit up a few of my favorites: The honey chicken was perfectly crispy and sweet. The crab rangoons had a nice creamy crab mixture, with a perfectly crunchy exterior. I tried a piece of sushi, and it was pretty much exactly what I thought buffet sushi would be like - not super fresh.
I didn't try anything from the hibachi bar, but I DID find the ice cream station. I don't love that people get a scoop and literally scoop it out of the container. I can't imagine that's clean. But I put that out of my mind in exchange for a scoop of butter pecan, strawberry and cookies and cream.
And if you wish, you can get it to go by the pound!
This is a close option for folks who don't know exactly what they like at Chinese restaurants. My mom, for example, isn't the biggest fan of Chinese food, but she does have a few she likes to try. The buffet gives them an option to pick and choose.
Sunday, August 30, 2015
The Heat in the Hills Chili Cook Off was held Aug. 22 with more than 20 competitors vying for a chance to get to the World Championships in Reno, Nevada. All proceeds went to benefit Empty Bowls.
Cooks came in from Wisconsin, Georgia, Kentucky, Maryland, Pennsylvania, Virginia and West Virginia.
There were four categories: red chili, green chili, salsa and people's choice. Marianna and I went around sampling all sorts of different kinds. There were event a few restaurants who brought their chili: Martins Bar-B-Que and Boston Beanery (who added a side of cornbread!). Garcia's Latin Market, The Cupcakerie, Kegler's (beer only) and The Dancing Fig were there vending, as well.
We made a first round and sampled small bites of chili. Some were a bit spicy, some had just a touch of sweetness. Others heavy on cumin. Some were just right. One even offered a sample of spiked punch! The green chilis were different and reminded me of something more like a sauce for a dish, rather than a meal on its own.
Some cooks were not ready the first round, so we were gearing up for round two when I received a message from Kevin Connoley saying they needed extra judges.
Count. Me. In.
Because it was an International Chili Society sanctioned event, and the winner of the red chili division (the one I helped judge!) automatically goes to the world championship, the rules for this competition were very serious.
I quickly learned that there are NO beans in chili. It should be spicy - with just flavors of cumin and chili peppers. It shouldn't be tomato-y like pasta sauce or sweet like BBQ. We are judging CHILI.
I was assigned to Table A, and I went around and tasted each one. A clean spoon for each taste (just a tiny bit), with a palate cleanser inbetween each bite - water, beer, sour cream or pieces of tortilla. Truthfully, many taste very similar. Some may have been heavier on the cumin, while others had meat that wasn't quite as tender.
After narrowing it down to a couple that tasted best to me, I picked my top three and turned in my judges sheet. And took a few selfies (not my idea!).
And for the overall winners:
1st Place - Carrie Parker
2nd Place - Tom Hoover
3rd Place - Mike Goodman
1st Place - Jeffrey Lynch
2nd Place - Brian Warmouth
3rd Place - Diane Lentz
1st Place - Rose Warmouth
2nd Place - Chris Johnson
1st Place - Mark Schwaiger
2nd Place - John A. Smith
Saturday, August 29, 2015
My first trip to the State Fair of West Virginia did not disappoint. In addition to seeing the animal barns, playing games and checking out the carnival rides, I walked the length of the fair taking in all the food offerings.
In typical fair fashion, you can get just about anything deep-fried, bacon-wrapped or slathered in sugar. I took as many photos of all the different stands as I could. Mostly because it's fascinating, but also to remember everything they had.
But my choices? I got a steak sandwich (medium) from the WV Cattleman's Association. They had A1, mayo, horseradish and more sauces available. I got a bit of mayo and horseradish. Pretty good.
I also had a donut from Ben-Ellen's, which seems to be a fair staple. This was a delicious little donut.
And here's for the rest of these crazy fair foods: