It’s the most wonderful time of the year.

Not Christmas – that was last month.

It’s Charleston Restaurant Week: The one week of the year where you can dine out at one of Charleston’s amazing local restaurants and receive an appetizer, entrée and dessert at a prix fixe dinner price of $25 or $35.

The weeklong event will be held Monday, Jan. 27 through Saturday, Feb. 1. and is organized by Buzz Food Service, a locally owned and operated food distributor.

During this time, restaurants may feature one of their most popular dishes to give everyone a chance to try it. Or maybe they’ll go out on a limb and work with a unique flavor not typically found on their menu.

That means you have an opportunity to try a new dish or revisit an old favorite. Maybe enjoy a pricy dinner at a bargain price or take on an adventurous flavor.

But this week is about more than that. You also have an opportunity to support local businesses during an otherwise slow time of year.

Charleston Restaurant Week began in 2014, just three weeks after the Elk River chemical spill, which compromised tap water for the Charleston area. Restaurants were dealt a blow to business with people being wary to drink the water or eat from dishes that were washed with it - even after given the all clear. Charleston Restaurant Week helped the public return to dining out and support the industry.

According to Buzz Food Service, restaurants throughout the years have reported serving more than 10,000 meals during the course of the six-day event. The total economic impact, which includes revenue from meals, bar sales, gratuity, taxes and incidentals, is estimated to exceed $500,000 each year. These numbers continue to grow each year.

So, make those reservations. Plan out your dishes. Enjoy a delicious appetizer, entree and dessert. Try something new. And splurge a little. Your money is going right back into our communities and supporting those who live and work here.

That’s part of what makes Charleston - and by extension, West Virginia - such a special place. We support each other and come together in communities when needed.

For me, there’s no better way to support your community and local businesses than by breaking bread. Enjoying a housemade pasta dish with a savory broth and local mushrooms all while putting money back into the local economy? It’s a win-win in my eyes.

In full disclosure, I volunteer for the committee that organizes Charleston Restaurant Week. It’s one of my favorite events of the year, and I’m honored to be part of the organization.

RECIPE: Ratatouille Stuffed Mushrooms

Chef Paul Smith, Corporate Chef for Buzz Food Service, created this recipe that is featured as part of Capitol Market’s Let’s Get Cooking demonstrations. These are held during the summer months and sponsored by AARP. Chef Paul is instrumental in the organization of Charleston Restaurant Week and will likely be seen out each day that week enjoying the fruits of his labor. Here is one of his classic recipes that is delicious any time of year.

Ingredients:
12 cremini mushrooms, stemmed and brushed
2 T olive oil
1/4 sweet onion, minced
2 cloves garlic, minced
1/3 cup eggplant, peeled and diced
1 small zucchini, diced
1 bell pepper, diced
1 heirloom tomato, diced
1 sprig thyme leaves
1 sprig oregano leaves
5 sprigs fresh basil (10 leaves)
Salt & Pepper to taste

Directions:
1. Roast mushrooms in the oven until tender.
2. In large sauté pan, add olive oil, onion and garlic until softened.
3. Add eggplant, zucchini, and bell pepper to sauté pan and cook approximately 5 minutes.
4. Add tomatoes and herbs.
5. Stuff the mushrooms and sprinkle with salt and pepper.
6. Bake at 350 for 5 minutes before serving.

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

Ginseng is sometimes referred to as the black market herb of Appalachia.

It is the root of a perennial plant that has been used for more than 200 years as an herbal medicine around the world — particularly in parts of Asia. Historically, many have claimed it has benefits as an all-around tonic, energy booster and aphrodisiac.

And this prized root can be found right here in Appalachia.

To be clear, there are two main kinds of ginseng: Asian or Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius). American ginseng is considered less powerful than the Asian variety, but both remain in high demand.

It’s likely Native Americans in the Appalachian area introduced colonists to ginseng. And while the herb’s use isn’t as popular in this part of the world, it was quickly discovered that exporting it could bring in a small fortune. Many have tried to cultivate the herb, but the larger roots bring in less money than the wild roots.

“Sang” can bring in hundreds of dollars per pound, which requires about 100-300 small roots. That has led to generations of “ginsenging” in the Appalachian Mountains.

The centuries-old tradition has been a way of life for many in Appalachia. From September through December, mountain families harvest the wild ginseng roots to sell to dealers who ship to Asia. Varying amounts of income are made, but there’s no denying its importance as a pastime.

Even frontiersman Daniel Boone was known to export ginseng, and George Washington reportedly wrote about the ginseng traders of the mountains in his diary. The impact of the herb in the area goes back hundreds of years.

Harvesters face a number of hurdles: the weather, deer, turkey and rodents. And, other harvesters. That, paired with wild ginseng’s endangered status, makes the mountain gold more difficult to find.

But the journey to spot the ripened berry clusters, the yellow leaves and the mature roots is rewarding — whether financially or emotionally. Ginseng hunting is a favorite activity for many families that has become a fond Appalachian tradition and makes use of the land available. And, that is a true Appalachian quality.

Here is my latest column for the Charleston Gazette-Mail on green beans:

Green beans have a special place in Appalachia’s heart — no matter their form: half-runners or pole beans, leather britches or shuck beans, or even green bean casserole.

This versatile bean has been grown in Appalachia for more than 1,000 years, according to “Saving Seeds, Preserving Taste: Heirloom Seed Savers in Appalachia” by Bill Best.

And West Virginia has several unique native heritage varieties of pole beans (meaning they grow tall and need a pole for support) and half-runner beans (which are halfway between a bush bean and a pole bean, so they don’t grow quite as tall), according to “Heritage Beans as a Commercial Crop for West Virginia for West Virginia Farms” by Lewis W. Jett.

Growing beans

Heritage beans are popular in home gardens across Appalachia and connect generations through seed saving. That not only helps with biodiversity on farms, but it’s also important health-wise: Heritage beans tend to be high in fiber, low in fat and high in protein.

“West Virginia consumers who demand these beans cannot find them in local grocery markets or in most restaurants,” according to Jett.

So, these beans aren’t something you can find just anywhere — even if we Appalachians have a taste for them. And continuing to preserve these varieties for the future is important to preserving a piece of our history.

Stringing beans

Like many others, I have fond childhood memories of stringing beans. I vividly remember sitting with my neighbor, who set me up on a chair and taught me to break off the tip of the green bean, pull the string down the one side. Repeat on the other end, then snap them in half and place them in a big bucket.

I recently relived this memory at the Capitol Market with their 10th Annual Bean Stringin’ Event where people came to purchase local green beans, string them and donate them to Manna Meal, which are used all year round to feed those in need.

This pastime is near and dear to my heart — as well as many Appalachians who recall sitting on the porch with grandma, filling up a bucket.

Drying beans

While some beans may be cooked low and slow with some salted pork, many others (oftentimes greasy beans) are preserved in their pods.

Shuck beans or leather britches refers to stringing beans with a needle and thread, then hanging them out to dry before storing them in jars or bags. Months later, these beans can be rehydrated and cooked, which creates a silky, tender texture.

Legend dictates that the beans look like leather britches that had gotten wet and then dried out — hence the name. Shuck beans refers to the fact that they were dried in their shuck.

The bean’s legacy runs deep in Appalachia. Like many traditional foods, these beans were diverse, and Appalachians devised a way to make the summer bounty last throughout the winter. And through seed-savers, these heirloom beans are living on for future generations to enjoy as much as we do.

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

A meal of biscuits and gravy is a long-held Appalachian breakfast staple — one that uses up the tasty skillet leftovers to create a delicious, tummy-filling dish.

This simple homemade breakfast can often be an indulgence in and of itself, but consider an even more extravagant kind of gravy to top those fluffy, buttery biscuits: chocolate.

Now, hear me out. You might be thinking that’s gross. But not all gravy has to be made from meat fat and drippings. Rather, a gravy can be roux thickened in a skillet using fat — in this case, butter.

Chocolate gravy is an Appalachian tradition made with cocoa powder, sugar, flour, milk, butter — all whisked smooth and poured over top hot, flaky biscuits.

Commonly found in the mountain South, chocolate gravy may have made its way to the area in the form of Mexican-style breakfast chocolate via trading between Spanish Louisiana and the Tennessee Valley, according to “The Oxford Encyclopedia of Food and Drink in America.”

“Another possibility is that the very old population of mixed-race Appalachian Melungeons has preserved the dish from the 16th and 17th century Spanish colonies on the East Coast,” the passage continues.

However it made its way to the mountains, chocolate gravy fits right in. It speaks to the resourcefulness of the people here and making use of pantry staples to create a tasty meal — an indulgence when such luxuries were often difficult to come by.

While chocolate gravy may not be prevalent in the more northern part of Appalachia, it has a beloved place in the southern region — for sweet snacks and special Sunday morning breakfasts. And if you still turn your nose up at the thought, consider how satisfying this dish could be after winter dinners of beans and cornbread or vegetable stew.

For those who have never tasted the spread, think of a chocolate pudding. In fact, the two are so similar you can swap the flour in the chocolate gravy recipe for cornstarch and have a dessert. But poured over hot, buttery homemade biscuits, chocolate gravy becomes a meal. The sweet, rich chocolate mingled with the saltiness of a flaky biscuit is a classic flavor combination.

Think caramel popcorn. Think peanut butter and jelly. Think chocolate-covered pretzels.

While this meal may elicit strange reactions with its name, its flavor will make for salivating taste buds. The dish has been producing this same reaction for decades, with creators sharing the magic with friends and family.

This classic mountain South Appalachian recipe makes use of available ingredients and turns it into something extraordinary — which gets at the heart of what makes Appalachian dishes so special. These are real, authentic dishes that are rooted in our history and continue to be part of our story.

West Virginia often joins other states listed under headlines like, “The Most-Iconic Food in Every State,” “The 50 Foods Each State is Known For” and “The One Must-Eat Food in Every State.”

Each time I see one of these listicles, I quickly click through the website’s slideshow, passing by Georgia and Virginia, until about slide 48 to see what condiment, candy or Superbowl food West Virginia is most like.

(It’s Hidden Valley Ranch Dressing, Oreos and buffalo chicken dip, respectively.)

Discovering West Virginia’s representation via food is intriguing because, whether scientific or not, the results often speak to preferences of the general population. It’s always fascinating to see if the results align with my personal preferences. Mentally, I give a nod of approval or shake my head and think of a better option than the one the writer chose.

What do you think of these?

Favorite Fast-Food Burger: Five Guys’ Bacon Cheeseburger (Mental Floss). OK.
Most Popular Grocery Store: Kroger (MSN). Absolutely!
Most Popular Liquor: Jack Daniels (Business Insider). I can see that.
If Every State Had An Official Dessert: Shoofly Pie. Wait, what?

Slate published a piece titled “The United Sweets of America: If every state had an official dessert, what would it be?” years ago, and it continues to be recirculated and shared in various formats across the web.

And West Virginia was awarded shoofly pie. Here’s their explanation:

“Shoofly pie is a colorful name for molasses pie. It seems to have been invented, like so many other desserts, by the Pennsylvania Dutch, but molasses is a beloved ingredient throughout Appalachia, as evidenced by the West Virginia Molasses Festival, held annually in Arnoldsburg, West Virginia, since 1967.”

To me, that seems a better fitting for ... well ... Pennsylvania (they received “banana split,” by the way). I admit, determining West Virginia’s signature dessert is no easy task, as I’ve explored this topic before. But, nonetheless, this designation piqued my interest. I had never heard of shoofly pie, so I turned to Saveur for guidance:

“Shoofly pie — a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country — was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways: ‘wet bottom’ (cakelike up top and still fudgy below) or ‘dry bottom’ (cakelike throughout).”

I made a mental note to pick one up if I ever saw one for sale. And, that resolution recently came to fruition.

A few weeks ago, I placed an online order with the Turnrow Appalachian Farm Collective, an online farmers market that features locally grown food from producers across Southern West Virginia. Among the offerings was shoofly pie from Ronceverte-based Walnut Hollow Farm. I quickly added one pie to my cart, checked out, and picked up my purchase at Capitol Market — one of the delivery spots — a few days later.

So, I discovered I like Shoofly pie.

It’s tasty. This one had a delightfully fudgy bottom, with a light, airy filling. The slightly salty crust provided an excellent contrast. It was perfect with a glass of milk.

Does it embody West Virginia? I can see an argument based on one that incorporates sorghum molasses. But, otherwise, not so much.