One of Charleston’s most anticipated culinary experiences, FeastivALL, returned for its 13th year on Saturday, Feb. 7, 2026, at the University of Charleston. FeastivALL is FestivALL Charleston’s signature culinary fundraiser, celebrating the art of food with a multi-course meal, unique beverage pairings and creative experiences that support year-round arts programming in Charleston. Each year, FeastivALL invites a selection of noted West Virginia chefs to prepare each course. These respected culinarians bringing their own tastes and talents to the table — while also working together to create a cohesive menu for FeastivALL guests. The result is a one-of-a-kind dining experience that truly "becomes a work of art." Each course is paired with craft beer and wine selections by Mountain State Beverage, chosen to complement the chefs’ creations. VIP RECEPTION
The evening kicked off with a VIP reception featuring exclusive bites, craft cocktails, live music and more. Chef Ke Frederick crafted cornbread bites with whipped honey butter, cucumber & hummus bites, steak & creamy horseradish crostini and fresh fruit & crudite. Chef KD Jones created a box of handcrafted Appalachian treats. I can't WAIT to try these! AMUSE BOUCHE
Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Communion wafer topped with black pepper farmhouse bologna and six pepper chow chow and communion wafer topped with black walnut farmers cheese, bourbon-sage apple butter and toasted sage
Paired with: Il Tramonto Limoncello Spritz, Italy

APPETIZER
Chef Madi Risk, Coco's
Trout cakes with ramp remoulade
Paired with: Stoneleigh Sauvignon Blanc, New Zealand and Bridge Brew Long Point Lager, WV

SOUP
Chef Mandy Gum, Carver Culinary Arts
Buttermilk cornbread soup topped with crispy white beans, smoky bacon and raw onion
Paired with: Domaines des Maisons Brouilly, France and Jackie O's See Foam, OH

ENTREE
Chef Seth Samples, University of Charleston
Stuffed quail with sausage, apple and mushroom, along with Benton's country ham risotto and heirloom carrots with red eye jus
Paired with: Belle Glos Balade Pinot Noir, California and New Trail Crisp Amber, PA

INTERMEZZO
Ellen’s Ice Cream
Raspberry Orange Sorbet

DESSERT
Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Flossie Hannah's old-fashioned vinegar pie, topped with maple whipped cream and West Virginia salt
Paired with: Bonanza, Lot 1, Cellar Door Chardonnay, California and High Ground Mamaw's Gingerbread Stout, WV

Mountaineer Food Bank hosted a soup crawl downtown on Saturday. Fife Street Brewing served as the host business, where attendees purchased tickets (6 for $10), as well as tried their first samples. Fife pulled put all the stops with four different soups, as well as chili from the soon-to-be Ursus Brewery. Why It Matters: All proceeds support Mountaineer Food Bank’s mission to end hunger. By participating, you’re helping feed our neighbors and strengthen our community, one bowl at a time. Fife Street Brewing - tomato, gumbo with shrimp, jalapeno popper with chicken & beef stroganoff Ursus Brew Works (served at Fife) - chili Black Sheep Burrito - creamy pierogi with chicken Sam's Uptown Cafe & Bar - lobster bisque Pies & Pints - orzo wedding soup Ellen's Homemade Ice Cream - tomato bisque Taylor Books - broccoli & cheese

Charleston Restaurant Week is one of my favorite times of year. Twenty-one restaurants this year served 3 courses ranging from $25 to $62. I couldn't help myself from trying a new place every night, so here are my adventures from the week. Where did you go? BRICKS & BARRELS
$45 | 1214 Smith St. | 681-265-9222 First Course
Lasagna noodle soup with a creamy marinara base, lasagna noodles, ground beef, Italian herbs, ricotta and mozzarella Main Course
CAB Prime filet medallions topped with cowboy butter and served with creamy four-cheese mashed potatoes and broccolini Dessert
Butter pecan cake featuring rich vanilla butter cake with toasted pecans, layered with silky buttercream frosting and finished with a rich caramel drip

Other options included: Appetizer - Jumbo jerk shrimp served with our housemade signature sauce; Entree - Chicken carbonara with Parmesan-encrusted chicken over angel hair pasta tossed in a house-made Parmesan cream sauce, finished with bacon crumbles; Dessert - Classic New York-style cheesecake topped with your choice of chocolate, caramel or strawberry drizzle PAULIE'S FINE ITALIAN
$40 | 915 Bridge Rd. | 681-205-2210 First Course
Meatballs with polenta and tomato gravy Main Course
Sunday Ribbons with beef gravy, pappardelle pasta and Parmesan Dessert
Cannoli chips and dip with sweet ricotta and chocolate chips

Other options included: Appetizer - Paulie’s Caesar with parmesan, tomato and pangrattato; Entree - Lobster and bowties pasta with sherry cream, tarragon and breadcrumbs; Dessert - Tiramisu cheesecake with espresso, mascarpone and ladyfingers FAZIO'S
$45 | 1008 Bullitt St. | 304-344-3071 First Course
Lasagna bites featuring signature lasagna, breaded and deep-fried and served with homemade marinara Main Course
Combination of baked manicotti and cannelloni topped with fresh meat sauce and mozzarella cheese, served with Italian house salad Dessert
Traditional Italian tiramisu topped with housemade berry compote

Other options included: Appetizer - Italian sausage-stuffed banana peppers smothered in fresh meat sauce and mozzarella cheese; Entree - Cheese-stuffed tortellini with choice of meat sauce, marinara or cream sauce, served with Italian house salad; Dessert - Cannolis made fresh in house with traditional Italian ingredients THE BUCKET AT EAGLE VIEW
$30 | 530 Silver Maple Ridge | 304-935-5717 First Course
Classic WV-style pepperoni roll, halved and served warm with marinara for dipping Main Course
The Bucket Burger, featuring a juicy house-ground beef patty topped with your choice of fixings, served with chips Dessert
Sweet Bucket Balls, featuring deep-fried dough balls coated in powdered sugar

Other options included: Appetizer - Burning couch bites, featuring stuffed, crispy, fiery bite-sized stuffed jalapenos; Entree - 12 crispy wings tossed in your choice of sauce; Dessert - Sweet Gauley Fries, featuring crispy sweet potato fries dusted with cinnamon sugar and served with a side of warm caramel dipping sauce RISTORANTE ABRUZZI
$45 | 601 Morris St. | 681-265-3756 First Course
Braised short rib raviolo with Hernshaw Farms mushroom demi-glace and salt-cured egg yolk Main Course
Veal Milanese with olive oil potatoes, broccolini and San Marzano tomatoes Dessert
Blood orange panna cotta with almond and candied blood orange

Other options included: Appetizer - Cesare Sulla Neve with kale, Caesar dressing, Pecorino Romano and pangrattato; Entree - Rainbow trout with lemon dill linguine and asparagus; Dessert - Chocolate olive oil cake with espresso and Chantilly SOHO'S AT CAPITOL MARKET
$49 | 800 Smith St. | 304-720-7646 First Course
Gnocchi stuffed with creamy truffle Main Course
Airline chicken breast stuffed with spinach, sundried tomatoes and Boursin cheese, topped with a chicken demi and served with green beans, tomatoes and whipped potatoes Dessert
Limoncello Tartufo, a frozen dessert with a heart of limoncello covered with lemon meringue cream

Other options included: Appetizer - Cucumber salad in an edible bowl made of sliced cucumbers served with fresh tender greens, toasted almonds, watermelon, goat cheese and tomatoes; Entree - Seared rack of lamb served with mushroom risotto, green beans and tomatoes; Dessert - Chocolate mousse cake on top of a buttery Oreo cookie crumb crust SAM'S UPTOWN CAFE
$45 | 28 Capitol St. | 304-346-6222 First Course
- Crab salad nachos with pineapple-papaya pico, avocado crema, frisee slaw and smoked butter snow
- Duck sausage on bone marrow crostini with brie, caramelized onion and balsamic glaze Main Course
- Chicken thigh and corn cake with shitake spinach beurre blanc, whipped rutabega, honey-glazed baby carrots and corn brittle
- Surf and turf with a proprietary blend of elk meatball, Kobe beef and Berkshire pork cheek served with a potato cake, fried oyster and eggplant croutons, all on a bed of rich vodka sauce
Dessert
- Maple crème brulee with stewed apples, candied pecan granola and cinnamon Chantilly
- Milk chocolate terrine with Grand Marnier sauce, buttercream, shortbread crumble and toasted coconut flakes