Ming's Asian Bistro is a Chinese-American restaurant that has been open for dine in and takeout since 1996.



The menu features standard options, like beef & broccoli and General Tso's chicken.



I ordered crab rangoons and honey chicken - both of which are guilty pleasures. If I find these on a menu, it's impossible for me to order anything else.



The rangoons had a nice pocket of sweetened cream cheese, and the honey chicksen had breaded chicken in a sweet, rich honey sauce. Can't go wrong.



Grade: A

Anthony's Desserts was a wonderful dessert shop in Abingdon, Virginia, that served up creative and whimsical sweets.



At the shop, there was a large case inside filled to the brim with pies, cakes, muffins, cheesecakes, brownies, cookies, pastries and more.



I picked up the following:

- strawberry tart - strawberry curd, mascspone mousse, strawberry compote

- lemon - lemon curd, blueberry compote, white cake, white chocolate mousse

- vanilla bean creme brulee

- turtle brownie



Everything was tasty, including the brownie and crème brûlée. But, there is something exciting about the strawberry dessert and lemon dessert. They feel so special and surreal - that adds to the intrigue and enjoyment.



Grade: A

The Volstead Room is a new space that marries elevated bar food, hancrafted drinks and entertainment - whether that's trivia, karaoke or live music.



The Volstead Room is set in the basement of an event center, so it's a bit underground and dark, which lends itself to a speakeasy vibe.



The menu features small plates, sandwiches, salads and entrees like a seared tuna, flank steak with chimichurri and a tomahawk pork chop.



I enjoyed a trio of meatball sliders with fresh mozzarella. These were a bit messy, but they were substantial. I would have liked the cheese to be melted more. I also added a margarita flight, which was customized to my liking. Each drink had a special garnish, which made it fun and they were all tasty.



Grade: B

Here's my latest column for the Charleston Gazette-Mail:

The more, the merrier. At least that’s the case when it comes to candy bar components.

Marshmallow. Caramel. Nougat. Nuts. Cookie. Cream. Coconut.

The first retail confection to venture beyond just plain chocolate or another singular ingredient was created right here in Appalachia.

In 1912, the Standard Candy Company in Nashville, Tennessee, invented the “Goo Goo Cluster” in a copper kettle.

Known as a “combination” candy bar, the Goo Goo Cluster was the first candy bar in America being mass produced to contain more than one principle element.

The round cluster consists of caramel, marshmallow nougat, fresh roasted peanuts and milk chocolate.

The hand-dipped sweet was gathered into a mound, which bucked the trend of conventional rectangular or square shapes at the time.

Initially, the candy was sold under glass at drug store candy counters. Years later, the Goo Goo Cluster would be swaddled in tinfoil.

Due to its renegade shape, the Goo Goo Cluster was more difficult to wrap than other candies of the day.

But eventually, machinery was put in place to automate wrapping the Goo Goo Cluster, which is how they’re sold in stores today.

You’ll find the classic version, as well as two variations: “Pecan,” which replaces the peanuts with pecans and “Peanut Butter,” which replaces the marshmallow nougat and caramel with peanut butter.

While those two names are pretty self-explanatory, what about the original candy itself?

It turns out that while brainstorming a name for the new candy, one of the founders’ sons recently said his first words: “goo goo.”

That’s how the first slogan was born: “Goo Goo! It’s so good, people will ask for it from birth.”

The Goo Goo Cluster can be seen as a sweet reminder of Appalachian traditions, values and ingenuity.

It embodies the region’s ability to create something extraordinary from the ordinary, leaving a lasting impression on the culinary — and confectionary — history of Appalachia.

"Sister Pie is a bright corner bakery in Detroit’s West Village on the east side of town. Each day, we serve pies, cookies, breakfast, and lunch. The menu at Sister Pie is nontraditional in flavor combinations, rustic in execution, and constantly changing to honor the local agriculture of Michigan. We strive to test the limits of our creativity while challenging and pleasing palates. We make our pie dough by hand daily and most often communally," reads the website.



The Salted Maple Pie is their signature flsvor and feautred in their Sister Pie Cookbook. It's the only year-round flavor, while others like hot cocoa marshmallow pie and champagne chess pie rotate out.



Made with Grade B maple syrup from Imlay City and topped with flaky Maldon sea salt, this pie is their take on the traditional Southern chess pie. It is simple, but super sweet and technically perfect.



Grade: A

The Peppermill is an Abingdon, Virginia, restaurant set in a beautiful 1900s era home with large porch.



The menu features of variety of standard American options, like sandwiches, salads, and entrées that feature pasta, salmon, and chicken.



I ordered the Shrimp Margherita: One-quarter pound of Gulf shrimp sautéed in olive oil with tomatoes, fresh basil, garlic, lemon and cracked black pepper tossed with linguini finished with Parmesan cheese



This healthy portion could have fed two people. The flavors were light and simple, but classic. Fresh tomatoes, and lemon and basil made this dish, feel bright and tasty.



Grade: B

Sean Brock is a well-known Southern and Appalachian chef who focuses on preserving southern foodways and heirloom ingredients.

He has been the chef behind the restaurant Husk, which has "been at the forefront of defining Southern cuisine, celebrating the flavors, traditions, and communities that embody the American South" according to the website.



I have been to the Nashville and Charleston locations, and now, the Savannah location.

"At Husk Savannah, we embrace the vibrant flavors and heirloom ingredients of coastal Georgia in the heart of Savannah’s Landmark Historic District. Sourcing directly from local farmers and the surrounding waterways, our menu pushes the boundaries of the Lowcountry’s rich culinary traditions," reads the website.

"Stepping into Husk Savannah, you will be welcomed by a bright and inviting space that blends modernity with the historic charm of the 1890s building. With an ever-changing menu and commitment to supporting local suppliers, our diverse menu celebrates the region’s bounty at every turn. With an extensive raw bar and seafood program showcasing an array of regional oysters spanning the East Coast, we showcase the most exceptional ingredients at their finest."



I started with a pimiento cheese tartine with HUSK pickles, watermelon radish and arugula. This was a fun and fresh bite. I liked the crunch from the pickles and the creaminess from the cheese. It was a nice blend of both flavors and textures.



For my entrée, I went with Heritage Pork: confit leeks, mojo dragon tongue beans and black garlic. I don't usually order pork, but it was done well and retained moisture well. I liked the boldness of the leeks and garlic to give this dish a punch.



Grade: A

Biggby Coffee (pronounced "big B") is a coffeehouse franchise based in Lansing, Michigan, with over 390 locations throughout the United States.



The drink optiond include everything fron lattes and hot chocolate to tea lattes and sweet foam cold brew.



I ordered a hot chocolate and an asiago bagel with cream cheese. You just can't go wrong. They are simple, but each was done well. A great bite to start the day.



Grade: A

I recently had a layover in Iceland while traveling overseas. While I would have liked to have spent much more time in Iceland, I only had a quick visit to the airport. But I was determined to make the most of my time.



There wasn't much open at the hour I visited, but I did head to the Nordic Deli. The deli had a few sandwiches, meat & cheese snacks and drinks.



I had some honey, mustard and onion, pretzels, as well as a small snack of cheese and fruit. Honestly, it is super simple. But I appreciate the grab & go concept and the freshness. That gave me more time to check out the rest of the art and shops.



Have you been to Iceland? What are the foods you must try?



Grade: A

Lulu's Chocolate Bar is a dessert restaurant that also serves specialty drinks.



Cakes, cheesecakes, pies, creme brulee, ice cream and brownies are just some of the options on the dessert side of the menu.



Beer, wine, martinis, cocktails, coffee, tea and soft drinks grace the drink side of the menu.



I settled on a slice of praline pecan pie, which has bourbon-infused praline pecan pie on a buttery shortbread crust. It's rich and buttery and crunchy - what more could I ask for?



Grade: A

The Olde Pink House, located at 23 Abercorn Street in Savannah, Georgia's Historic District, serves classic Southern cuisine in an elegant mansion built in 1771.



The restaurant has a southern elegance and grandiose vibe that you can only get in Savannah. My first bite was the complimentary homemade biscuits with honey butter, which were lovely.



I ordered the sauteed local shrimp with country ham gravy and cheddar cheese grits. It was certainly different from other versions of shrimp and grits that I've had. The grits were more like a grit cake, and the gravy was thick and peppery.



I also tried pan-seared jumbo lump crab cake and fried green tomatoes with remoulade sauce. this pairing is two of my favorite things. Each were prepared perfectly and the remoulade added a nice zing.



Delicious southern food elevated in a gorgeous atmosphere.



Grade: A