RK Country Boutique is a family-owned shop located on Quarrier Street in downtown Charleston. The store is operated by Kim and her son Rylan and specializes in custom-designed apparel and household items. Many of their products feature unique bleached or handmade designs.



They do also offer limited food. Nellita's Cocina has a spot in here where you can get some frozen empanadas -- or, on this day, Cuban sliders!



It also looks as though the shop may have some specials, as well. On some days, they've shared salads and samdwiches.



Have you ever been?

The Fifth Annual “Modern Mountain Measures" dinner was held on November 9 at Paulie's Fine Italian at 5 p.m. Paulie's is located at 915 Bridge Road, Charleston, WV 25314. Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving. Chef Paul Smith hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites: APPETIZERS: Whipped feta spoons with preserves, bacon wrapped dates, and smoked salmon puff with fried capers DRINK: Signature sparkling cranberry SALAD: Local lettuces with roasted butternut squash, red & golden beets, feta, spiced pecans, & citrus vinaigrette

Inspired by: Beet Relish Salad, Mountain Measures P. 61, Mrs. J. Vann Carroll ENTREE: Sliced Denver steak, parmesan potato pave, seasons vegetables, & au poivre sauce

Inspired by: Steak Au Poivre, Mountain Measures P. 158, Mrs. Connie Carrico DESSERT: Apple cherry cobbler & Vanilla frozen cream

Inspired by: Apple Pecan Cobbler, Mountain Measures P. 340, Mrs. Frederick H. Morgan

The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

Established in 1923, the Junior League of Charleston is a group of professional women dedicated to building a better community. Through volunteer service and project management opportunities, the group develops leadership skills, builds lasting relationships and strengthens the Charleston community. The Junior League of Charleston is a 501c3 organization and is part of one of the oldest, largest women’s volunteer organizations in the world.

Charleston’s culinary community came together this evening for the fourth annual Community Culinary Showcase at the Charleston Coliseum & Convention Center. The event featured live cooking demonstrations from local chefs, creative tastings, and auctions, all benefiting scholarships for students in the Carver Career Center Culinary Arts Program. Guests sampled dishes, cast votes for their favorite creations, and helped raise thousands to support the next generation of chefs. TRAPP XPRESS
Crab or chicken eggroll; greens; honey mustard dipping sauce RISTORANTE ABRUZZI
Ravioli Fritto Trio - Fried Short Rib, Hernshaw Farms Mushroom, and smoked Trout Ravioli with different sauces FAZIO'S
Roasted tomato and garlic bruschetta with whipped ricotta, shredded basil, balsamic caviar, JQ salt and cracked pepper; Mini pepperoni egg rolls; Spicy arrabbiata dipping sauce LIL BIT OF HEAVEN CUPCAKES LLC
Mini Bacon Caramel Apple Crisps; Mini Sweet Potato Praline Cookies CARVER CAREER CENTER
Bourbon Apple Glazed Shrimp atop Roasted Brussels Sprouts & Butternut Squash Golden sweet potato waffle topped with crispy Korean-style fried chicken, glazed in spicy gochujang-maple syrup; Crisp grilled baguette topped with creamy whipped ricotta and a rich, tangy tomato jam garnished with fresh bail and a drizzle of balsamic glaze. Autumn Chicken Vol-au-Vents with Pistachio Pesto BURTON'S BAKERY
Mini Cheesecakes:
Hot Cocoa - Hot cocoa cheesecake with a graham cracker crust topped with whipped cream and roasted marshmallows

Raspberry Lemon - Raspberry lemon swirl cheesecake with graham cracker crust, topped with whipped cream and raspberry sauce

Oreo - Oreo cheesecake with an Oreo crust topped with whipped cream and Oreo crumbs

Honey Lavender - Honey lavender cheesecake with graham cracker crust topped with honey whipped cream

Maple Bourbon - Maple Bourbon cheesecake with cinnamon graham cracker crust and maple whipped cream topped with maple bourbon sauce.

Fruity Pebbles - Fruity pebbles cheesecake with graham cracker crust topped with whipped cream and more fruity pebbles

Nana's Poundcake - A citrus poundcake recipe that's been passed down for generations TIPPLE TAVERN
Braised boneless beef short rib, mushroom risotto, roasted baby carrots and Demi glacé. CHEF KE AND MISS RUBYS CORNER MARKET
Whipped Sweet potato crostini with roasted eggplant; roasted leg of lamb, feta crumble drizzled with balsamic glaze

Kingdom Seasoned is a local catering business I found on Facebook that I have been wanting to check out. When they posted a hot dog delivery special, I immediately placed my order. I tried one of each: a regular all-beef hot dog (onions, ketchup), a "Kingdom Dog" topped with slow-cooked pulled pork, and the "French Smoked Pork Dog," which has no hot dog but is pulled pork served on a hot dog bun, finished with crispy fried pickles and slaw. I love supporting a local business and those fried pickles? Some of the best I've had. Pulled pork was good, too. I may have ordered too much, and some got a bit soggy - but that's on me. I'd do it again. Grade: A

GRÜV is a bar and grill located at 10 Capitol Street in downtown Charleston, West Virginia. It opened in 2023 in the former Big Joe’s location.



The restaurant serves a menu focused on smashburgers, sandwiches, and bar-style appetizers. Think tempura Brussels sprouts and fried naan with dips. Notable menu items include the Three Little Pigs sandwich with pulled pork, ham, and bacon, and the Chicken Cordon GRÜV, made with a breaded sous-vide chicken breast, ham, and Swiss cheese



The fried green tomatoes were crisp on the outside with a tangy, tender center, perfectly balanced by a light cornmeal coating.



The tempura Brussels sprouts were light and crispy with a delicate batter that complemented their natural sweetness. The side sauce is a version of tentsuyu, which is made from dashi, soy sauce and mirin.



The Edge SmashBurger features two juicy patties layered with smoky bacon fig jam, tangy goat cheese, and a drizzle of hot honey that adds a sweet-heat contrast. The spring mix provides a fresh balance, while the crispy pork rinds on the side add a salty crunch to finish the dish - even though I could take or leave those.



The Pickle Fries are crisp and tangy, offering a satisfying crunch with every bite. Their briny flavor pairs well with the cool, creamy house-made ranch for a simple but flavorful appetizer.



The Chipotle Pimento Cheese Fries combine smoky, creamy, and spicy flavors in one dish. The twisted fries are topped with rich chipotle pimento cheese, crispy bacon, and a drizzle of sweet pepper jelly, while fresh jalapeños add a bold kick to each bite.



Grade: A

Plaza Maya II, located at the end of Kanawha City, is the second branch of the popular Plaza Maya restaurant, which is on the other side of town.



Known for its authentic Mexican food, the restaurant serves a wide variety of dishes, with favorites like tamale-stuffed chile relleno and chicken soup, alongside complimentary homemade chips and salsa. The chips were crisp and the salsa fresh with a mild kick.



My main dish was "SEAFOOD CHIMICHANGA - One flour tortilla filled with crab meat and shrimp cooked with vegetables and covered with melted cheese. Served with rice." The seafood chimichanga was satisfying, with tender crab and shrimp tucked into a soft tortilla, balanced by gooey melted cheese and a side of fluffy, spiced rice.



Grade: B

Covenant House's Chef's Challenge featured a gourmet, sit-down, multi-course meal prepared by local celebrity chefs. Each dish uses food typically found in the food pantry—that’s the challenge! It was a wonderful evening for an even better cause. Here are some of thosw tasty bites: HORS D'OEUVRES

Bulgogi Blini with Pickled Cabbage Slaw (Korean)

Spicy Tuna Bites (Japanese-American)

White Bean and Sausage Soup with Kale Chips (Italian)

Creamy Collard Green Dip Crostini (Southern-American)

Chef Mandy Gum & Students, Carver Career Center Roasted Vegetable Display

Chef Betty Reed, Embassy Suites SOUP

Butternut Squash Bisque

Chef Dennis Harris, Sleepy Hollow Golf Club SALAD

Fried Green Tomato Salad

Chef Keith Jackson, Black Sheep Burrito and Brews VEGETARIAN ENTRÉE

Wild Mushroom Lasagna

Chef Evan Wilson, Fazio's MEAT ENTREE

Roasted Stuffed Chicken with Wild Rice and Almonds Glazed with a Moonshine Plum Sauce on a bed of Collard Greens

Chef Todd Jones and Chef Dan Smith, Charleston Coliseum and Convention Center DESSERT

Antipasto - Caprese Salad

Primo - Spaghetti & Meatballs

Dolce - Tiramisu Reimagined

Chef Morgan Morrison, Rock City Cake Company Bruleed Pumpkin Upside Down Mini Cakes Chef

Teri Blevins, Lil' Bit of Heaven Cupcakes