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

If you're looking for one of the most unique places to stay — or simply enjoy a cocktail — in southern West Virginia, The Historic Morris Harvey House combines history, hospitality, and a hidden speakeasy under one roof. Built in 1902 for prominent Fayetteville residents Morris and Rosa Harvey, the three-story Queen Anne Victorian was one of the town's first homes with indoor running water, featuring an innovative rainwater collection system that fed an 800-gallon copper cistern. The 14-room home still showcases many original architectural details, including seven restored oak fireplaces with Italian tile, antique furnishings, and wraparound porches. It is listed on the National Register of Historic Places. One of the property's coolest attractions is Rosa's Speakeasy, an intimate, reservation-only cocktail bar named in honor of Rosa Harvey. Hidden inside the historic home, the 21-and-over speakeasy is designed to evoke the elegance of the Prohibition era, with vintage décor, candlelit spaces, and a menu of carefully crafted cocktails paired with charcuterie boards and desserts. Seating is intentionally limited to preserve the cozy atmosphere, and reservations are strongly recommended. I enjoyed a charming cocktail with a mini clothespin and Baby's Breath, as well as a slice of pie. Have you ever been? Grade: A

Located in Fayetteville, The Gaines Estate occupies a restored 1920s-era mansion that has been reimagined as a restaurant, cocktail lounge and event venue. The space feels like a private estate dinner party, with historic details, elegant rooms and outdoor patios overlooking the landscaped grounds. The menu features dishes such as seared trout, filet au poivre, Tuscan chicken and gnocchi, burgers, seasonal pasta specials and house-made desserts. Look at my friend Bri! We just loved this space and could have spent all evening here exploring the historic rooms. But, it was dinner time! The first bite was a simple house salad. Fresh and satisfactory. We started with the Caramelized Onion & Goat Cheese Flatbread, topped with sweet caramelized onions, creamy goat cheese, mozzarella, arugula and a balsamic glaze. The tangy goat cheese and sweet onion was nicely balanced with the peppery arugula. The balsamic glaze added some sweetness. It was quite flavorful, without being heavy. I ordered the Tuscan Chicken & Gnocchi, which featured a Tuscan-seasoned chicken thigh served over house-made gnocchi with sun-dried tomatoes, spinach and baby bella mushrooms, all tossed in a white sauce. The dish delivered the kind of cozy flavors that fit the setting — tender chicken, soft gnocchi and a creamy sauce paired with the savory combination of mushrooms, greens and sun-dried tomatoes. The gnocchi added a hearty element to the dish, making it feel like a comforting Italian-inspired entrée while still fitting into The Gaines Estate’s upscale casual style. Grade: A

Cou Cou Rachou is a French bakery in Charlottesville that feels like a little slice of Paris tucked into a Preston Avenue shopping center. The bakery focuses on traditional French breads, pastries, and cakes made with local, organic ingredients. The name itself reflects the bakery’s welcoming spirit. In French, “coucou” is a warm greeting often shared between friends and loved ones, which fits the cozy, neighborhood feel of this bakery. Cou Cou Rachou was founded by pastry chef Rachel De Jong, who trained at Le Cordon Bleu in Paris and spent time working in acclaimed kitchens before opening the bakery in Charlottesville. Her background includes experience alongside chef Patrick O’Connell at The Inn at Little Washington, bringing a fine-dining level of technique to everyday pastries. The bakery case is filled with French classics like croissants, pain au chocolat, and other laminated pastries, along with creative seasonal offerings. The attention to detail is clear in the layers of flaky dough, delicate fillings, and careful presentation. The yellow plum financier is a made with a rich almond cake base, and has a buttery, almost caramelized flavor from browned butter. The slice of yellow plum adds a bright, slightly tart contrast. The texture is what makes a financier special — crisp around the edges, soft and moist in the center, with a delicate almond flavor that pairs beautifully with the fruit. The summer berry danish combines flaky, buttery laminated pastry with bright seasonal berries. The crisp layers and rich dough are balanced by the fruit’s natural sweetness and acidity, creating a pastry that feels fresh, delicate, and perfect for a summer morning. The vegetable galette at featured seasonal vegetables centered into a rustic, flaky crust. The buttery pastry provides a rich base for the savory veggies. Have you been? Grade: A