The Junior League of Charleston, WV, will be partnering with Chef Paul Smith at 1010 Bridge Restaurant to host “Modern Mountain Measures,” which will be a prix fixe community dinner based on the classic recipes from our two cookbooks: Mountain Measures and Mountain Measures, A Second Serving.

The dinner will be held on Sunday, Nov. 13 at 5 p.m. The meal is $100, including gratuity before Oct. 1.
Additional drinks and copies of the cookbooks will be available to purchase at the restaurant.



At the dinner, we will be taking supply donations of baby onesies, animal pacifiers, rattles, and baby books for the children at the CAMC Women's and Children NICU. Please be sure to purchase your tickets before they increase to $115 on Oct.1.

Refunds will only be issued in the event of cancellation. All attendees are required to abide by federal, state and local COVID-19 guidelines and no guests showing symptoms for COVID-19 are permitted to attend.

It's not every day that you're in Minnesota while the state fair is going on.



In fact, for me, it was my first time in Minnesota, period. And, I was mostly just passing through, stopping to see some art, and hitting up the Mall of America.



But the fair, I learned, is one of the biggest state fair in the United States by average daily attendance and the second-largest state fair in the United States by total attendance (according to Wikipedia). 



So, I figured it was a sign that I needed to make it happen.



I only know a little bit about fairs. I've been to West Virginia's, and there's fair food, rides, agriculture exhibits and shows. 



In Minnesota, it's pretty similar, but on 10x the scale. It's the biggest fair I've ever been to; there were just swarms of people all throughout the fairgrounds riding rides, checking out seed art, and a new one to me: butter sculptures. 



They were pretty amazing, to be honest. It makes me want to buy a giant block of butter and try it myself. 



The other thing that fairs in the midwest are known for are fried foods on sticks. 



Some offerings were pretty standard, and lots of folks get excited about a bucket of cookies. But the most exciting option for me was cream cheese-stuffed green olives deep-fried on a stick and served with ranch. 



These were really tasty. All the briny goodness of olives, but with an added texture of crunchiness. 

Here's my latest column for the Charleston Gazette-Mail:

The word buttermilk makes anything seem more indulgent. Buttermilk pancakes. Buttermilk fried chicken. Buttermilk biscuits.

But what is buttermilk?

Traditionally, buttermilk is the liquid that is left over from churning butter out of cultured cream. It is what is left in the churn after the butter has floated all the way to the top.

It is not to be confused with “sweet milk,” a term common in Appalachia that refers to whole milk.

Buttermilk has been a staple in the Appalachian diet for years due to its versatility, and because it has a higher level of acidity, it spoils at a slower rate than sweet milk. That made it especially popular in warmer climates before refrigeration was commonplace.

Its flavor is a bit tart, which works well in baked goods or even as a beverage. It is often found in biscuits, pastries, or in a glass with crumbled cornbread. Sometimes it was served on its own as a drink alongside meals.

The fermented dairy drink’s flavor adds contrast to sweets and is nostalgic for many in the region.

Today, buttercream, for the most part, is not made with cultured cream - but uncultured sweet cream. Instead, buttercream is now cultured separately.

Though the process may be different for creating buttermilk, Appalachians’ taste for the stuff has not changed. It is still popular as both a drink and part of meals - even though the advent of refrigeration has lessened the need for its hearty qualities.

Buttermilk’s integration into recipes draws on nostalgia for many. While it is valuable in its own right for its flavor, buttermilk also is reminiscent of earlier times in Appalachia. Times when things moved at a slower pace and that buttermilk was likely made less than a few miles away - if not a few feet.

It is often playing a supporting role in dishes; it is not the star. Buttermilk, though, pulls it all together. It is a background layer woven throughout the dish that adds richness and flavor.

It is not necessarily flashy or showy, which in many ways is not unlike Appalachia itself. Instead, both buttermilk and Appalachia are utilitarian, humble and hardworking.

Appalachia values these characteristics in food, but they extend to the collective community as well. Working together to create something bigger and better is at the heart of the region and reflected in the foodways of Appalachians.

How do you best enjoy buttermilk?

Shawnee Park recently played host to this year's Ribfest. Last year, I went the rib route. But this year, there were a few other vendors I was interested in checking out.



Nellita's Cocina - She had empanadas for sale: bbq chicken or pork. I went with the chicken, and it was delicious. Seriously good. The outside was crispy - but not oily - and the inside as moist and flavorful.



Next up is Mountain State Italian Ice. It's like a creamier version of shaved ice with a fruity flavor. 



I went with cherry, and it was a biiiig serving. And perfect for a warm day. 



Have you had Italian ice? 



My last treat for the day was Holy O's. I had just missed out on their last pepperoni roll.



But I wasn't too disappointed to get donuts instead. 



I went for six, topped with caramel. These mini donuts that are topped with something and eaten with a fork are trendy these days. I do like that they're a bit easier to eat, but I miss the slight crisp on the outside giving away to a fluffy interior. Still, can't go wrong with this sweet treat.

Take a look at all the goodies in this month's J.Q. Dickinson Appalachian Mercantile box.

Farm Life - Pear Jam (I almost typed pearl jam): This is SO delicious. Think applesauce, but pears! I'm eating it on top of greek yogurt right now.

Buffalo Bob's Jerky - Maple Duck Meat Sticks: Curious what duck jerky will be like!

Emily Ruth Prints - Dogwood Greeting Card: This is so cute; I don't know if I'll frame it or gift it

Pittsburgh Honey Co - Foaming Honey Cleanser: Very excited about this one

Clark & Hopkins - Virginia Pepper Sauce: I have SO much hot sauce that I do not really use - anyone want this one?

JQ Dickinson - Popcorn Salt: A classic

Taco Spot is a food truck-turned-permanent-spot in Fayetteville. Rather than traveling around, I think they have a solid home on Court Street - next to an ice cream spot. Tacos and ice cream, does it get much better?



The menu isn't huge - a few tacos, nachos, rice and beans. But they also have specials that are always creative and look delicious.



They have beef quesa birria tacos, chicken tinga tacos, and barbecue pork tacos. You can get three tacos with rice and beans, so I did that with one of each kind.



The beans, which I'm not usually a fan of refried beans, were good because they were kinda thick and had cheese on top, so points there. And the rice was not dry, which is another common fatal flaw. 



My favorite taco was the bbq pork. I like the bit of smoky and sweetness. But they were all good - flavorful, moist and creative yet classic. The chopped onions and cilantro make the tacos so fresh. Solid tacos.

Grade: A

Let's hit up yet another Gino's location - this time in Summersville. 



I went with an old stand-by: the wings in the tangy gold sauce. I really enjoyed the sweetness with a bit of tang. My only downside was that they were a bit on the dry side. Dipping them in blue cheese really helped, though! 
 

Grade: B

Local Eats is a new food truck that has been making the rounds at area events.



I was able to check them out at the Clay Center on a very warm day. 



One thing that's really fun about this food truck is that their offerings are creative. They're embracing food truck cuisine in a fun way: walking tacos, walking banana puddings, waffled chicken tenders, and more. 



After a bit of a wait, I received my food. The chicken tender waffle cone was tasty - a sweet waffle cone filled with hunks of crispy chicken bites drizzled with BBQ sauce and there was a side of syrup, too. I managed to get two things that didn't have flat bottoms, so I was balancing things precariously.



The walking banana pudding was my favorite. Because it's like such a smart idea that I haven't seen elsewhere, and it's so simple. And so good.



The mac & cheese wasn't bad; you could tell it had been reheated though, as it was separating a bit. So, they're still new and nailing down the timings - but the food, I would go back just to try out the rest of the menu.

Grade: B

Gourmet cookies are having a moment right now, and one Fayetteville area food truck is making it happen locally.



A few weeks ago, I went to the Gaines Estate, which is a lovely venue that hosts Monday Markets where they invite food vendors, crafters and musicians to set up.  



I went when I heard Sugar Attack Cookie Company would be there! The cookies are dished out from a food truck - they're quick, ginormous and have fun flavors. 



I went with 5 different kinds: cookies & cream, it's my party, blueberry crisp, cookie monster and strawberries & cream. 



These are big, stacked tall cookies stuffed with cookie bits, chocolate chips, buttercream and more. My favorite, though? 



The blueberry crisp! It was kinda like my favorite kind of dessert - a fruit crisp, which has the fruit, an oatmeal topping and the buttery brown sugar goodness. This was similar, in cookie form. What's your favorite cookie here?



Grade: A

Have you seen Oh My Greens at Capitol Market? They grow a variety of microgreens and are usually found in the outdoor center market on weekends.



"Oh My Greens is an INDOOR FARM located in Charleston, WV. We Specialize in “Locally Grown & Delivered” Living Foods because of their potent health benefits and DELICIOUS flavor. We pride ourselves on growing some of the highest quality, most nutrient-dense superfoods on earth. Our microgreens are grown using a 100% ORGANIC growing method, and a whole lot of love!"


 
According to their website, "Microgreens are young vegetables, usually harvested between 1-3 inches. Though they may be small, they are a nutrient powerhouse. Microgreens are considered one of the most nutrient dense superfoods on Earth. Varying in color, taste, and texture. What’s more, their nutrient content is concentrated, which means that they contain higher vitamin, mineral and antioxidant levels than their mature counterparts."



I picked up some sweet pea microgreens I can't wait to use. Which ones have you tried?

As summer comes to a close, I wanted to be sure to share some of the offerings from the ballpark. With a new team came some new food offerings. 



WV Power became The Dirty Birds last year, and I only recently checked them out - when they were playing as the Mothmen! 



There are a few different food concessions, including hot dogs, nachos, pretzels, popcorn, chicken fingers, fries, burgers, and some others.



Like the baloni-roni burger, which has a burger, thick-cut slice of bologna, pepperoni and cheese. It was... interesting. 



Next time, I might try the Billy Horn Dog - mac & cheese and bacon bites. What's your favorite snack at the ballpark?