In my never-ending quest to try a new restaurant every time I dine out, I come across lots of little-known spots like bars & grills.



That's the case with Billy Sunday's in Hurricane. There are lots of great dining options in Hurricane, but been there, done that. So, when I learned of Billy Sunday's, I wanted to check it out. 



It is a bar & grill, so lots of TVs, some neon lighting and domestic specials. 



I went with two apps: cheese cubes and pepperoni rolls. Pepper jack cheese balls are one of my weaknesses. Why is a fried little bit of spicy cheese SO GOOD. It just is. So much better than mozzarella sticks or any other fried cheese. These particular ones were a little over done, so the cheese wasn't nice and melty - it kinda shrunk a bit into a hard casing. Still better that cheese sticks. 



The pepperoni rolls were a nice rendition. I liked that they had ample parmesan on top and had a side of marinara. I only would've stuffed a bit more cheese inside those swirls of pepperoni. I guess I was really on a cheese kick on this particular day. Still delicious; more cheese would take it to the next level.



Grade: B

There's a cute little building in Point Pleasant on 1st & Main that I've always wanted to see something cool open up in - and recently 1st & Main Burgers & Fries did just that.  



The burger (and fries) joint has a walk-up window for you to place your order and park benches outside to enjoy your meal.



The menu  features smashburgers with a variety of toppings. The weirdest one to me - which of course is the one I ordered - was "The All 4-1 Burger" which included a burger, hot dog, hot dog sauce, onion an American cheese.



The hot dog was split open, which made sense for the burger. I was wondering how it was all going to come together. So instead of fighting as the main protein, the hot dog just seemed more like a topping - like bacon. The burger was a little extra crispy, but I liked it overall. 



My friend went with The Main Classic, which was standard with lettuce, tomato, mayo, ketchup, pepperjack cheese and fried onions. I snuck a bite and enjoyed this one one, too. Both pretty straight-forward, decent homecooked burgers. 

Grade: B

My latest column for the Charleston Gazette-Mail:

Spicebush begins to flower in late winter or early spring. The leaves sprout in mid-spring. Green fruit begins growing by late spring.

And right now, the oblong fruit starts ripening - turning bright, shiny red and continuing throughout late summer.

Spicebush, also known as “Lindera benzoin,” is a shrub common throughout Appalachia that has edible twigs, buds, flowers, leaves, and unripe and ripe fruit.

The most concentrated flavor, though, is in those red berries that are ripening as we speak. Or read.

It is an intensely aromatic berry that is sweet and reminiscent of allspice. In fact, spicebush is often called “poor man’s allspice.” Think of cinnamon, nutmeg, pepper and clove notes.

For those reasons, spicebush - which can be used fresh or dried - goes well with fruits and baked goods: peach cobbler, apple pie, etc.

Native Americans used the twigs, shoots and bark to make tea, as well as to season and flavor their food. It has also long been used as a folk remedy for blood problems, sweating, colds, fevers, rheumatism and anemia.

European settlers incorporated the spice into their kitchens, and during the American Revolution, it was used as a substitute for allspice.

During the Civil War, soldiers drank spicebush tea as a substitute for coffee when rations were low, which gave off the flavor of a spicy, aromatic black tea.

While spicebush has played an important role in the country’s past, many people nowadays have never heard of it, despite its prevalence of growing wild throughout Appalachia.

Spicebush is not a commonly found spice in grocery stores or even specialty food stores, but it is coveted in farmers markets and the foraging community.

Occasionally, it can be found on the menu of a farm-to-table restaurant with a creative chef. Take, for example, Elwood Restaurant just outside of Philadelphia that serves their “Elwood Blend” tea: spicebush, goldenrod, bee balm, and stinging nettle.

In Franklin, Tennessee, restaurant Chrysalis Modern Italian serves a “Spicebush Manhattan,” which incorporates cardamom and cherry bitters into the classic drink.

If you are a keen observer, you may be able to score yourself some spicebush while out and about in nature. Or, you can go the easier route (ahem, like this writer) and find some dried berries online to purchase.

It may quickly become one of your favorite spices on the shelf due to its versatility - for meat and poultry, pastry and baked goods, fruits and even drinks. And, while using it, you will be carrying on a forgotten Appalachian food tradition.

Passing on these spices and foods to future generations is important to help tell the story of West Virginia’s food culture. Without that shared knowledge, traditions such as these can be lost to time and fade into history.

Try out this new spice to experience a unique flavor and keep the legacy of this historic spice alive for years to come. You may even end up replacing allspice altogether in your spice cabinet.

I love the Morgantown Farmers Market and would argue it's one of the best farmers' markets in the state. I previously served on their board and know how important it is to them to support local farmers and local food.  I try to visit as often as I can - which is usually a quick, sneaky in-and-out. 



Most recently, I wanted to check out some of the farmers who I haven't yet shopped.









This & That Bakery
Rebecca Williams bakes delights such as cupcakes, cookies, breads, and more at her bakery in Mannington: Pepperoni Rolls, Cinnamon Rolls, Bread - Focaccia, French Macarons, Cobblers, Brownies, Biscotti, Scones and more! I went with a banana pepper pepperoni roll, which was tasty.





Vandalia Florals
Marsha Watkins sells her beautiful flowers grown on her farm near Terra Alta in Preston County. Locally grown, hand-tied bouquets that were absolutely stunning.



R&A Honey and Bees
R&A Honey and Bees - Rick & April Knotts sell honey from their farm near Parsons: Sourwood, basswood, poplar, and locust honey and creamed honey as well. 





Olive Branch Farm
Michael Oliverio sells microgreens from his operation near Masontown.



Pike Mountain Farm
Pike Mountain Farm provides pasture raised eggs, chicken and pork products to the local community. Using rotational grazing, this young family farm is producing nutrient dense protein and healing the land. 

Picklesburgh is a free Pittsburgh festival that celebrates all things pickles.



"It’s a celebration that goes beyond the dill pickle to include international dishes, prepared foods, and artisan cocktails that feature pickled ingredients; an embrace of the farm-to-table movement and the rising popularity of canning; a selection of handcrafted foods and artisan cocktails from local restaurants; merchandise such as pickled goods, books, and DIY products."



It has been rated as the top specialty food festival, which makes it pretty neat. 



The festival was held on the Rachel Carson bridge, which hit capacity every few minutes, and it would have to be shut down to new entrants. It was so, so packed. Like shoulder-to-shoulder packed. Like, we would be at a standstill for minutes at a time as we were just trying to walk along the bridge. It was hard to tell where lines to vendors were because it was just so crammed. 



There was a pickle-juice drinking contest, which the winner conquered in like 4.5 seconds. Unreal. 



We did manage to get some pickle goodies. First up was The Brinery @ Two Acre Farm.



"The Brinery @TwoAcreFarm makes hand-crafted pickles in small batches. The pickles are 100% natural, contain no artificial preservatives, no chemical crispers, no color additives or refined sugars. The brine for The Brinery’s hand-crafted pickles is a vinegar and salt base and loaded with hand chopped locally grown ingredients and Two Acre Farm’s hand-crafted seasonings. Full of flavor and delightfully crunchy you can find buckets full of different varieties at the local farmer’s markets The Brinery attends."



At Picklesburgh, they had "hand-crafted fresh pickles and pickle shots in crazy exciting flavors, like Peach Maple Bourbon, Pineapple Sriracha, Garlic Herb & Wine and even a Monster Energy Pickle Shot for a quick boost. Plus, relishes, hot sauces, BBQ sauces and dill pickle sea salt."



I picked up a cup of the garlic, herb & wine pickles, while Kayla tried the peach maple bourbon. Mine were good - I wouldn't have hated even more garlic flavor (but I really love garlic). Kayla's had a bit of a kick, but she enjoyed. They even serve them with a straw so you can drink the brine, which they also had on tap. 



Next up: fudge. 



Copper Coast Confections: "Creative sweets from Pittsburgh’s premiere artisan fudge company including chocolate covered dill pickle popsicles, peanut butter pickle swirl Fudge, and even pickleback fudge with smoked whiskey, caramel and dill pickle peanuts!"



I bought a salted caramel fudge, because that's just my favorite. 



But I also went with a "dill payday," which had a dill-flavored fudge with peanuts and caramel. 



It wasn't a prominent dill flavor, but just some subtle saltiness and vinegary note. But it worked out. 



I would've liked to try the pickle beer, pickle ice cream, dill cheese and so many more. That just might have to wait til next year.