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I had a jumbo beef bagel dog because how wild does that sound? Texture had that combo of too doughy AND too hard, though. The Mellow Mango smoothie, though, was on point. Icy cold and punchy with flavor.



Grade: B

The Hudson Cream West Virginia Biscuit Bake-off returned Saturday at the Pocahontas County Opera House as part of the Autumn Harvest Festival and RoadKill Cook-off after a several year hiatus. Hudson Cream Flour is the title sponsor for the West Virginia Biscuit Bake-off. Hudson Cream Flour is manufactured by Stafford County Flour Mills in Hudson, Kansas. I served as a judge for the professional biscuit bake off division, wherein contestants were required to use Hudson Cream Flour. There was also a people's choice division, which did not have that requirement. Festival attendees were able to try the people's choice biscuits and cast their vote. Over in the professional division, we had 15 entrants with biscuits of all shapes and sizes. Plus, there were two in the youth division. Biscuits are a staple in southern cuisine and are usually rich, flaky, and buttery. Buttermilk biscuits are the quintessential Southern biscuit, made with buttermilk for a slightly tangy flavor and a soft, fluffy texture. These are often served with gravy, butter, or jam. Cathead biscuits are named for their large size (as big as a cat’s head). These biscuits are fluffy and tender inside, with a crunchy exterior. Beaten biscuits are a traditional, denser style of biscuit made by repeatedly beating the dough to incorporate air. These are more cracker-like and can be served with ham or butter. Rolled biscuits are a classic type of Southern biscuit, known for their light, flaky layers and tender texture. The dough is rolled out with a rolling pin and then cut into rounds, usually with a biscuit cutter or a glass. This process helps create even, uniform biscuits that rise beautifully in the oven. Drop biscuits are a quicker, no-rolling version where the dough is dropped onto a baking sheet. These have a more rustic, craggy look and are typically just as delicious as their rolled counterparts. My favorites had a few different attributes. First of all, I like them to have a golden brown color. Some are very pasty, which makes it look underdone. Then, texture is super important. Are there layers? Is it crumbly? Is there a nice little crispness on the outside? Is it craggy? And, of course, flavor. These all were pretty straightforward, but I do love a cheesy or garlic or onion flavor. And then, we haven't even talked about what they are served with. It could go sweet. It could go savory. Maybe both? I love jams or jellies or apple butter. Or, what about butter or gravy? They are truly a versatile staple of the south because of the reasons mentioned above. Now, I can add biscuit judge to my résumé, along with roadkill, chili, macaroni and cheese, barbecue, and more. What are your favorite kind of biscuits? Do you have a secret to creating the best? Let me know!

The West Virginia Roadkill Cook-Off in Pocahontas County may be the most notorious festival in the state. It has landed in headlines across the state and nation for the attention-grabbing name and tongue-in-cheek concept. You see, the festival isn't actually about celebrating roadkill. It is more so about celebrating wild game in the mountains, which are the animals that you would find as roadkill. It is a clever way to pay homage to a West Virginia pastime that has been a part of many families' dinner tables for generations. This year, there were six competitors, and I was fortunate enough to be a judge, along with my two friends Alex and Jim. Shoutout to the Pocahontas Chamber of Commerce and Bill for inviting us. Attendees can purchase a wristband for $10 and get samples from each competitor. As judges, we were treated to a bit more of a show. 1. Roadkill Cleanup Crew - Bumper Bambi Wrap with Brain Sauce and Maggots and a deep-fried Bambi tail with sauce

These first-time competitors made a very solid venison soft taco. Complete with standard Tex-Mex spices, these tacos came with or without peppers, ground beef, cheese, venison and rice. For dessert, they had a deep fried marshmallow, which I didn't even know was possible. But I loved it. 2. The High Rocks Grow Getters - Front Fender Farm Stand Stir Fry

When I first walked up to this table, my mouth dropped in shock. They had a full tablescape with fall decor set up and three plated dinners for the judges. There was a full medium-cooked venison tenderloin, chargers, silverware, drinks and dessert. It was all made locally with a great cause, and the flavor was unmatched. There was a venison stirfry that tasted like the best teriyaki dish. There were butter and parsley potatoes, a small salad with homemade vinaigrette, sautéed kale and Swiss chard, local tomato juice, strawberry biscuits and cream. it was all fresh and delicious and I learned so much about what they do locally. They set the bar very high. 3. River Rats - River Rat-atouille

When we approached the River Rats' table, we were transported to France. There was music, champagne, a cheese board, and plenty of the cutest mouse servers you've ever seen. One mouse offered us fresh Parmesan and another ground fresh pepper. The venison ratatouille was served over rice and included, garlic, squash, eggplant, tomatoes and peppers. I appreciated the take on this; I just wish there was a crunchy element. 4. Ditch Divas - Bearfoot Breakfast

Finally, we encounter our second wild game meet of the day: bear. We were just served a small sample cup, but I enjoyed the very tender and flavorful bite. 5. PCB Buck Busters - Buck Busting Bumper Beans

These folks leaned in hard to their hillbilly theme. Hooting and hollering, they ushered us into the camouflage tent that had a red solo cup chandelier, and photos of dead possums hanging up. They had beer, homemade moonshine, and sweet tea in addition to their venison chili, which I learned was a version of grandma's recipe that used ground beef, kidney beans, baked beans, and butter beans. This was delicious. It had a touch of sweetness, a touch of spice, and there was cornbread and sour cream to take it to the next level. 6. Croakin' Bullfrogs - Croakin' Deer Stew

Lastly, we were seated at the Croakin' Bullfrogs to try their venison and frog leg stew. I think I missed the noodles and shredded cheese, but I was happy with the addition of a new game meat.

Congrats to the winners:
1st Place: The High Rocks Grow Getters
2nd Place: Pendleton Community Bank
3rd Place: Ditch Divas
Showmanship Award: River Rats
People’s Choice: Pendleton Community Bank

And, if you are interested in participating next year, you receive $250 just to compete and cover your costs. First place winner will leave town with $1,500. Second place can strut across the bridge with $750 in their pocket. Third place is $500. People’s Choice award will be worth $150 – and bragging rights.

Koerber Beer Company is a new microbrewery in Barboursville. Hidden down an alley lined with umbrella tables, the brewery has a very chill indoor-outdoor feel with folks inside at a small bar, off to the side with the larger bar and open door, and then finally outside. I purchased a growler to add to my collection, and I got a "walk around cup" of the Hustle & Bustle sour beer. This means you can walk outside the bar with your cup! It's the new PODA rules where you're able to drink outside in a designated area. I'm a sour fan, so I really enjoyed the tartness, and it had some slight peachy flavor. They don't have food, but they do invite food trucks frequently, and there are several good restaurants just down the street. Grade: A