A new chef has settled in Charleston, bringing her Mississippi and California roots with her.



Chef Amanda Ivy began arousing excitement when she announced she and her food truck Low Ivy Catering were coming to the Capitol City. She has since pivoted into a different pop-up concept, as well as made-to-order tamales.



Delta Tamalero: Handmade Tamale Orders Serving West Virginia! Chef Amanda was born in Mississippi and Raised in California. Our Tamales are a hybrid of a traditional Mexican Tamale and a Mississippi Delta Style.



She has been offering two different styles per week, with one being vegetarian. You simply can email her and indicate how many dozen you would like. I went with a dozen of the pimento cheese, which I simply warmed up in the microwave and added some sour cream and scallions for a delicious snack. 

Some of the others she's offered include: 
Pulled pork 
Sweet potato masa and collard green
Oaxacan chicken mole
Cheeto and pimento cheese
Black bean
Pork tinga
Flaming hot chicken and pepperjack
Potato and pepperjack

Which have been your favorite?

The Carver Career Center hosted a Culinary Showcase that raised money for the school's culinary program. 



I am fortuned to work with two organizations who support this initiative - Girl Scouts, which donated a case of cookies for their silent auction and the Capitol Market, which was a sponsor for the event and invited me to attend. 



The event featured some light snacks, a moonshine bar, DJ EJ, silent auction and bites from some of the area's best chefs at the Charleston Coliseum & Convention Center. Jim Strawn and Taylor Eaton hosted the evening, while Chef Paul Smith, Delegate Kayla Young and Chris Colagrosso were the celebrity judges.



"An engaging evening that brings many unique ingredients together to create a great recipe of celebrating our diverse local culinary community. Attendees will have the unique opportunity to watch each local Food and Beverage professional prepare their signature item right in front of you as you network and enjoy being a "foodie for the night" all while knowing you are helping to provide scholarship dollars that will have a lasting impact."

Evan Wilson, Ichiban Pan Asian - Vegetarian Sushi Roll with Asparagus & Spring Roll 





Jeremy Sprouse, The Lookout - Scallops with risotto and balsamic reduction



Kerry Martin, Karubees Jamaican Restaurant - Jerk Chicken & Curry Rice





Michael and Rachel Ervin, Coal River Coffee - The Upside Down: Raspberry Macchiato with Mocha Cold Foam





Camron Cordon, Phat Daddy’s on Da Tracks - Pulled Pork or Chicken Slider with Slaw and Baked Beans



Morgan Morrison, Rock City - Assorted Desserts with Fruit Pizza Cookies and Layered Puddings



Stephanie Kraus, Valley Cakes & Café - Assorted Cupcakes with Candy Bars





Ke, Keekreationzzz - Mac & Cheese & Soul Food Cupcake with Fried Chicken, Cornbread, Mashed Potatoes and Gravy Pipette





Anthony Wilkins, Gourmet Fast - Oxtail and Grits







Dennis Harris, Edgewood Country Club - Watermelon Gazpacho





Thomas Grant and Mandy Gum, Carver Career Center - Sausage and Pea Pesto Crostini & Shrimp with Pico





What was your favorite bite?

Sometimes it's not a restaurant that is the gathering place of a community - but a convenience shop.



That idea is what drew me to Olin's Day and Night Market. They are kind of a one-stop-shop that has a little bit of everything from packaged food and coolers to beer and produce.



They did have a few packaged sandwiches, which I grabbed for lunch. A ham and American cheese sandwich would have been better if there was cheddar - but for a quick sandwich, it's not bad at all. There were some communal condiments at the bottom, which I declined but did add some packets of mayo, which gave it a bit more moisture and flavor. 



Grade: B

Charleston is hosting "Food Truck Wednesdays" at Slack Plaza during the summer, and I am trying to keep my eye out for places I've not yet tried.



Recently, they've had the Shape Shop, Dem 2 Brothers, Busters Blazin' Grill, Mr. Choo Choo and then two new-to-me places: MR Poppins and Just Drinks. 



MR Poppins had kettle corn; I got the original, which I really enjoyed! Sweet and salty and fresh - what more can you ask for? And Just Drinks has some really good lemonade. I needed that on this hot day.

Which other places have you tried?

Have you been to the corner of Ruffner and Washington in downtown Charleston? 



To be honest, it's not an area I spend much time in, nor does it have the best reputation. 



But new folks have revitalized the area that I formerly knew as the East End Bazaar into the new "B.K.S. The Pa'Teo," which stands for Best Kept Secret. 



There are a couple vendors there, including the first one I tried: Carol's Soul to Soul. After seeing Carol Hines post in a local Facebook group, I friended her so I could keep up with where she's cooking. That's what led me here.



Carol's Soul to Soul serves up soul food that changes regularly - but you'll often see fish, fries, wings, burgers, hot dogs, chicken tenders, BBQ, mac & cheese, greens and more. I went with two favs: a cheeseburger and baked mac & cheese. 



This was like good, straightforward backyard cookout food. A solid, reliable burger. A solid, reliable pile of mac made for a tasty, filling lunch.

Grade: A

The Juice Box has opened a location in Kanawha City, in addition to its Hurricane location. 



They offer cold press juices, cleanses, "shots," smoothies and acai bowls.



When I visited he Hurricane location, I tried the Tropical Smoothie, and I enjoyed it.



So, this time, I had to go with something just a littttttle different. The kind gentleman working encouraged me to try the "Blue Breeze" acai bowl. 



It's actually pretty similar to the tropical smoothie with banana, pineapple, kiwi, raspberry, coconut, peanut butter, honey, blue spiralina and hemp seed. 



It was the last two that sorta threw me. Blue spirulina? Apparently it's a superfood algae that can be bitter - which is why it's mixed in with all those sweet fruits. Hemp seed? These don't seem to have much flavor but add some nutritional value.



And in the finished product? I couldn't taste anything ~different~. In fact, the bowl was really good. I loved the contrasting flavors with the fruits and oats. There was a perfect proportion of ingredients so it didn't feel like one big soupy mass or just a thick bunch of oats. It was a beautiful medium, and it's definitely something I'd try again. It was sweet, refreshing and satisfying.

Grade: A

Food Among the Flowers is a decor and catering company that recently moved to a new location and hosted a spring open house.



They have florals, candles, home goods, garden statues, gifts and even their own line of canned goods. 



I've not ever been in this place before, but I was excited to see what it was all about. 



First, there were a ton of florals and garden decor greeting me as soon as I walked in. It was like spring exploded.



I did like that they had some candles, cards, other gifts and some specific West Virginia items.



But I think the thing that was most interesting was that they had their own line of canned goods that included everything from pickled green tomatoes to garlic stuffed olives and chowchow.



They definitely came at a cost though. They were not cheap so I had to pick and choose what I actually wanted to bring home with me.



I decided on the pickled okra because it's not something I can't find everywhere and I've kind of been addicted to it lately.



I learned that they have a co-packer out west who helps produce these items for them. While I was there, they also had a large spread of fruits vegetables cheese and crackers for the open house. Have you ever been? What's the must-have item?