The 36th Multifest returns to downtown Charleston this weekend, bringing four days of music, food, culture and plenty of people to Haddad Riverfront Park. Multifest started in 1989 as a one-day event on the State Capitol grounds and has grown into one of West Virginia’s largest multicultural festivals. The festival celebrates Black culture along with a wide range of cultural and ethnic traditions through live entertainment, dancing, art and, of course, food. The Wheelhouse - Dippin’ Dots Baskin-Robbins Kona Ice Uncle Cecil's Carol's Soul 2 Soul Bayou Classics Scooby's Icy Treats Rumtastic Gourmet Rum Cakes Taste of International
Shrimp Wrap - this was just pita with a pile of shrimp on top. No other toppings. And it's impossible to eat as a wrap because all the tails are still on. At least they did have some bottled sauces on the table to use. Shotgun's Smokehouse BBQ
Half Slab Ribs with Mac & Cheese - the BBQ sauce on these was tasty, but the ribs were bits and pieces of different sizes and a bit too fatty for my preference. MK’s International African Food
Mixed Plate - curry chicken & shrimp over jollof rice was good. Some homemade yum yum sauce on top was key. Sorbet Social
Peach Sorbet Push-Pop - absolute perfection in 90° weather. Errythang Fruit
Tropical Cool Aid - fruit infused drink with real fruit pieces Rio Cuisine
Hot Cheeto Cheese Ball - served with cheese syringes. My absolute favorite bite at the festival. Crunchy and spicy and gooey. Must-try. Plus their loaded tea for hydration was pretty good. Rooted Lemonade
Cherry-Mango Lemonade - not overly sweet like many of the others. Polo’s Homemade Italian Water Ice
Rainbow Water Ice - I just love the texture. It's a cool treat that's visually stunning. Le’Cool Concessions
Crab Cakes - these were a bit disappointing for $25. No sauce, not a ton of flavor or crab. Hollywood Sips
Lemonade - they have plenty of more exciting options, but a regular lemonade hit the spot.

Additional food & drink vendors include:
Mountain Juice
Shake Your Boba
Auntie Pearl’s Honey Pot
A Family Affair Two fundraisers that had served food to raise funds for a cause. Two large concessionaires that serve basically the same things - but I did try the garbage fries. Most of it ended up in the garbage.

My J.Q. Dickinson subscription box just came in this week - let's look and see what we got:



J.Q. DICKINSON SALT-WORKS
Caramel Sauce

Indulge in our handcrafted caramels, made with only the finest ingredients to create a truly exceptional treat. These caramels are made with Snowville Creamery’s cream from Pomeroy, Ohio. The cream is A2/A2, meaning it contains only the A2 type beta-casein protein, which studies suggest may be easier to digest than the A1 protein found in most commercial milk. Snowville’s grass-grazed cows are raised on non-GMO feed and are carefully tested to ensure they produce this naturally recognized A2 protein, offering a purer and gentler milk. The Dark Chocolate and Spicy Dark Chocolate are made with organic chocolate. The Spicy Dark Chocolate Caramel has the addition of a hint of ghost pepper. For sweetness, we rely on Florida Crystals sugar, produced by family farmers who have perfected their craft for over 150 years. Grown and milled entirely on American soil, this non-GMO sugar is minimally processed and delivers an authentic flavor. With a unique 24-hour farm-to-mill guarantee, these unbleached sugar crystals add a satisfying crunch and depth to the caramels. Finally, we use premium, unsalted butter to ensure the perfect balance of creaminess and smoothness. Every bite of these caramels embodies the care, quality, and rich tradition behind each ingredient, creating an indulgence you’ll savor.


J.Q. DICKINSON SALT-WORKS
Bourbon Barrel Smoked Salt

Our salt is also free of microplastics and heavy metal contamination. Taste the deep smoky flavor of our Bourbon Barrel Smoked Finishing Salt, hand-harvested from ancient sea salt deposits beneath the Kanawha Valley and smoked using oak bourbon barrels from Smooth Ambler Distillery, all on our farm in Malden, West Virginia! Slowly solar-evaporated and hand-processed without additives or heavy machinery, our salt is a true expression of West Virginia’s rich salt-making heritage. Our salt contains naturally occurring amounts of magnesium, potassium, and calcium, along with many other trace minerals. Our salt is also free of microplastics and heavy metal contamination. Sprinkle it over grilled meats, roasted vegetables, fresh-baked bread, or even sweet treats like chocolate and caramel for a deeper flavor profile. Ingredients: 100% Hand-Harvested Salt slowly infused with oak bourbon barrels from Smooth Ambler Distillery. Uses: Finishing, seasoning, baking, and cooking. Origin: Malden, West Virginia. Grain size: Medium.


MARBLE KING
Marbles

Established in the 1940s, Marble King out of Paden, West Virginia is the US's only domestic manufacturer of marbles and has been featured in Hollywood films. Marbles can be used for games, decoration, jewelry, and even in industrial applications, such as mixing paint inside spray paint cans. Each bag includes 15 marbles with a shooter.


THOMAS WORK
Cherry Utensil

This is made from local cherry by Matt Thomas in WV. This utensil is useful in cooking, scraping, flipping and stirring.


PILSUDSKI
Mustard

Crafted from a 40-year old homemade recipe, the Pilsudski Polish Style Mustard with Horseradish boasts a well-balanced flavor and a refreshing amount of heat- known as the Pilsudski Punch. Made with fresh, hot horseradish and premium mustard seed, this condiment is a must-have for any foodie!


HIVE & HOLLER
Lotion Bar

These moisturizing lotion bars are made by a husband wife beekeeping duo based in Shinnston, WV. Made with beeswax, coconut oil, shea butter, and other nourishing ingredients! Simply warm the bar in your hands and massage into the skin. A little goes a long way!

Capitol Market hosted a wonderful farm-to-table dinner on Wednesday as part of National Farmer's Market Week.



This dinner featured courses from notable alumni from the local culinary school, Carver Culinary Arts, who are now working in area restaurants.



"Success in the culinary world doesn't follow a single recipe, and there is no single path to a rewarding career. It can be found in hospital kitchens, neighborhood cafés, bustling restaurants, bakeries, catering companies and wherever food has the power to nourish, comfort and bring people together. From healthcare and hospitality to entrepreneurship and fine dining, Carver Culinary Arts graduates are making their mark in countless ways."



Six distinguished Carver Culinary Arts alumni shared their unique career journeys through an unforgettable six-course dining experience. Each chef presented a course inspired by their personal story — reflecting the passion, perseverance, creativity, and purpose that shaped their path and earned them their own seat at the table. The evening was a celebration of possibility.



It honored the many ways a culinary education can open doors, strengthen communities, and transform lives, while showcasing the extraordinary talent that began in the classrooms and kitchens of Carver Career & Technical Education Center. Every course tells a story, and every story is a reminder that success in the culinary arts comes in many forms — but there's always a seat at the table.



Appalachian Comfort

"Where Appalachian flavor meets modern hospitality."

Zachary Webb
Coco's Kitchen & Café

Fried Green Tomato
Stuffed with pimento cheese, Appalachia moonshine-infused hot honey, and microgreens



Classic Summer Soup

"Simple soup that makes you feel cared for."

Chef Cydny Latta
Dancing Dog Ice Cream Café

Roasted Red Pepper Soup
Crème fraîche, house-made croutons, and microgreens



Peak Produce

"Where the summer season lands on the plate."

Chef Ollie Olive
The Pitch

Charred Corn & Peach-Tomato Salad
Hot honey balsamic vinaigrette and feta crumbles



Global Fusion

"Where global food culture meets local creativity."

Chef Matthew Harris
Shuckers

Tuna Poke Nachos
Crispy wonton chips, fresh tuna, wakame salad, pico de gallo, sriracha mayo, and eel sauce



Layered Technique

"Where culinary training meets personal identity."

Chefs KD Jones
Coco's Kitchen & Café

White Miso & Pasilla-Roasted Chicken Quarter
Coconut black bean rice, pineapple chile gastrique, smashed cucumber salad, watermelon radish, and black sesame crumble



Hospitality That Lasts

"Leaving you with something to remember long after the last bite."

Chef Bradley Clark

Layered Maple Cream Cannoli
Crisp baked cannoli pastry layered with maple cream, seasonal berries, and candied pecans