Malden Salt Fest was held this weekend at J.Q. Dickinson Salt-Works to celebrate the history of salt making in the Kanawha Valley. The event featured artisans, live music and food trucks. I stopped to check out SweetGrass Granola, which is based in Kentucky. And, I had one of my most favorite pepperoni rolls in recent years from Karen's Pepperoni Rolls. The dough was sweet and not too thick. But the roll itself was huge and had a ton of pepperoni and pepper jack cheese. If you know where to find these rules outside of the festival, please let me know. Finally, I went to Little Jimmy's Italian Ice and had a mix of green apple, watermelon, blue raspberry, and cherry. The super fine ice and fruit flavor just heads different on a really hot day. Here is who else was there:

MUSIC
John Inghram Band
Kanawha Tradition
Chance McCoy & Tessa Dillon
The Chucktown Allstars

VENDORS
Angelos Italian Sausage
Appalachian Botanical Co
Autumn Sky LLC
Bean Theory coffee
Charleston Bee Works
Clairice Hemme Art
East Wheeling ClayWorks
Hill & Hollow
Karen's Pepperoni Rolls
Little Jimmy's Italian Ice
Made by Meish
Mady's Stichery
Manna Meal
MoonStruck Maple
Mountain Juice WV
Mountain Studio
Mountiques
Mrs. Mel's
Parties and Peonies
Soul Purpose Healing
Splinters Country Crafts
Sugar Bottom Farm
Summer Kitchen Books
SweetGrass Granola
Terra Fate Exotics
The Auber House
The Wild Ramp
Uncle Frankie's
Villa DiTrapano INC
What Nots Galore
Wick & Woodsy LLC
Wild & Wonderful BBQ
Yarn.Over

Charley West BBQ Fest is an annual event benefitting the Bob Burdette Center afterschool program. I was lucky enough to be able to serve as a judge - my first time ever for BBQ! Attendees were able to purchase meals from commercial BBQ vendors and tasting tickets to sample BBQ from competition and backyard BBQ cooks. Live entertainment featured local musicians performing throughout the day on the main stage. $10 would be good for 10 tasting tickets and gave the chance to vote for one’s favorite commercial, competition and backyard BBQ with winners being named “People’s Choice – Best BBQ.” In addition, the panel of judges did a blind taste testing - for me, it was the competition division. Competition BBQ entrants competed in 4 categories: best pulled pork BBQ, best ribs, best sauce, and wild card. Competition Division is voted on by thr following: People’s Choice Best BBQ – voting by public; Blind judging - Best ribs, best pulled pork, best sauce, wild card. Here was our schedule for the day:

12:00 PM: Ribs (6 bones of ribs in any 1 sauce or glaze)
12:30 PM: Pulled Pork (8 oz. in any 1 sauce)
1:00 PM: Sauce (4 oz. of any 1 sauce)
1:30 PM: Wildcard – any item you wish to BBQ (6 portions)
We were tasked with judging based on appearance, taste, and tenderness. So, I looked up what I should be looking for when it comes to ribs. Here is what one website suggested:

APPEARANCE
Competition BBQ judges look for a deep mahogany finish on ribs - a thin dark gloss of caramelized BBQ sauce and smoke that coats ribs. This is often achieved by regular mopping, spritzing, or saucing the ribs throughout the smoke session. Another factor in the presentation is that the ribs are evenly cut with no jagged edges on any singular rib, every rib needs to look consistent and uniformity is key. Clean-cut ribs come from sharpening your knives before the event and using the proper type of knife.

TASTE
Smoky sweet BBQ ribs with just a touch of heat or bite in the aftertaste seems to be the flavor profile that has been producing BBQ rib champions.

TENDERNESS
Myth: If rib meat falls off the bone it is tender meat. This is incorrect! The perfect tenderness for competition BBQ ribs is determined in just one bite. Judges hold each end of the bone and bite in the center of the rib if the rib meat freely releases from the bone only in the area where the bite is taken then they’re perfect. Judges should never have to pull or tug at the meat with their teeth. Tender ribs often come from hours of low and slow smoking in conjunction with a flavorful rib foil bath. Here are some more from Weber:

Appearance
Some competitors will display their meat on leafy greens. While this is not mandatory, the contrast of the green leaves against the often-amber BBQ makes the meat pop. It also helps the meat stay steady in the box, so it’s not all jumbled around when the table captain first opens the lid. Requirements: Make sure you turn in the right meat, only use leafy greens. Red-leaf lettuce, lettuce cores, kale stems and other objects are a no-no, don’t sculpt your meat, ensure there are six equal portions – one for every judge, only sauce the meat. A pool of sauce is a penalty.

Taste
This is all about flavor. From seasoning and rubs and sauce and a nice bark. It just needs to be tasty. Big time barbecuers include three versions of pork in their boxes: money muscle, pulled and chopped.

Tenderness
Tenderness really equals texture and making sure the meat is not overcooked. If you’re smoking chicken thighs, it’s best not to serve the judges a slimy, fatty piece of skin. Some competitors go to great lengths to avoid this. They remove the skin, scrape off the excess inner fat and then replace the skin over the meat. Their goal is to create a nice snap of texture when judges take their first bite. Ribs – believe it or not – should not fall off the bone. If all of the meat slides off with the first bite, they’re too tender. Judges are looking for a bit of bite to the meat. Watch out for fat. While fat is flavor, you don’t want to give judges a big bite of chewy pork fat with their chopped or pulled pork. Remove the silver skin from your ribs before smoking. It will help them pull from the bone more gently. My favorite categories were actually the sauce and the wild card. You kind of know what you're in for when you're judging ribs or pulled pork. But the latter two categories can be a free-for-all. My personal favorite sauces are thick, sweet with a nice bit of peppery heat. The wild cards included an apple tart with ice cream, a meat lollipop with vanilla icing and BBQ chicken.

The Third Annual “Modern Mountain Measures” dinner returned on May 5 at 1010 Bridge Restaurant & Catering in Charleston with 2 p.m. and 5 p.m. seatings. Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving. James Beard Award Finalist Chef Paul Smith has hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites. The meal began with a Pomegranate Sparkling drink and passed hors d'oeuvres of filo-wrapped asparagus and goat cheese macarons. SALAD

Arugula, Fried Feta, Mandarin Oranges, Toasted Almonds, Honey Combe with a Citrus Herb Vinaigrette

Inspired by: Mandarin and Lettuce Salad, Mountain Measures, page 55, submitted by Mrs. Craig M.Wilson ENTREE

Appalachian Roasted Chicken, Lemon Herb Risotto, Roasted Spring Vegetables with a White Wine Jus

Inspired by: Chicken with Herbs and Wine, A Second Serving, page 131, submitted by Marta D.MacCallum (Mrs. Daniel) DESSERT

Chocolate Mousse Bomb with Mixed Berries and Honeysuckle Anglaise

Inspired by: Chocolate Mousse, A Second Serving, page 328, submitted by Bavarian Inn and Lodge The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

I had a wonderful dinner at Gritt's Farm this evening in Buffalo, West Virginia. "At Gritt’s Farm, we pride ourselves on being fresh, growing local, and embracing family. Chef Jesse Lyons returns to prepare a 4-course meal, utilizing the freshest ingredients from Gritt’s Farm and local farmers. Experience the sights & sounds of our scenic farm as you dine to your heart’s content. Plus, enjoy live music by Ryan Smith!" COURSE 1:

PAN CON TOMATE (Spanish tomato bread)

Luscious Gritt’s Farm Tomatoes | Focaccia | Manchego | Fresh Basil | DiTrapano Olive Oil COURSE 2:

NICOISE SALAD

Mixed greens | Sautéed Green Beans | Jammy Egg | Roasted Yukon Gold Potatoes | Fresh Tomatoes | Garlic Croutons | Cucumber Chive Vinaigrette COURSE 3:

SHRIMP & CHORIZO PAELLA

Basmati Rice | Zucchini | Baby Spinach | Bell Peppers | Onions COURSE 4:

FLAN & POACHED PEARS

Salted Caramel Sauce | Candied Walnuts

I attended Bop & Nana’s Fancy Ramp Sunday Supper today with my friend Elizabeth. Everything was phenomenal. Take a look: Some passed appetizers for the table: Beverages: Complimentary bellini with a strawberry, water, coffee, ginger tea and mint tea Ramp Chimichuri and Oil Cured Olives in Ramp Marinade Mini Ramp Biscuits & Ramp Butter Rosemary & Parmesan Focaccia Bread Pickled Ramps, Carrots, Broccoli and Cauliflower Gift from the Chef:
Mini Ramp Frittata Appetizer:
Kale with Pork Belly & Sautéed Ramps Soup:
Homemade Ramp & Ricotta Ravioli in Chicken Broth Salad:
Spring Greens with Feta, Redbud, Carrots & Candied Black Walnuts with Ramp Dressing Intermezzo:
Fresh Fruits - strawberry, honey dew, cantaloupe, blueberries Entrée:
Carnitas over Polenta with sides of Ramps & Kale & with Brown Beans Dessert
Chocolate babka garnished with Ramp Sesame Brittle & fresh whipped cream

Bop & Nana’s would like to give thanks and appreciation to all of our local West Virginia growers and food producers who inspire the Chef and help make our 2024 Sunday Suppers possible:

Aroma of the Andes Coffee
Berea Gardens
Chestnut Ridge Winery
Circle S Farm
Every Herb Bearing Seed
Family Roots Farm
Garden Treasures
McColley Gardens
Misty Mountain Farm
Mountain State Farm
Spring Creek Farm
Villa DiTrapano
Working Girl Apiary

You can enjoy a specially crafted dinner menu full of classic Charleston dishes that have been elevated with a modern edge for one night only at an area restaurant.

The Third Annual “Modern Mountain Measures” dinner returns on May 5 at 1010 Bridge Restaurant & Catering in Charleston with 2 p.m. and 5 p.m. seatings.

Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving.

James Beard Award Finalist Chef Paul Smith has hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites:

SALAD: Arugula, fried feta, mandarin oranges, toasted almonds, honeycomb, and a citrus herb vinaigrette Inspired by: Mandarin and Lettuce Salad, Mountain Measures, page 55, submitted by Mrs. Craig M. Wilson

ENTREE: Appalachian roasted chicken with lemon herb risotto, roasted spring vegetables and a white wine jus Inspired by: Chicken with herbs and wine, A Second Serving, page 131, submitted by Marta D. MacCallum (Mrs. Daniel).

VEGETARIAN ENTREE: Soy-glazed pressed tofu, mushroom dashi, sauteed edamame, snap peas and pickled vegetables Inspired by: Vegetable casserole, A Second Serving, page 197, submitted by Joellen A. Kerr (Mrs. Roger W.)

DESSERT: Chocolate mousse bomb with mixed berries and honeysuckle anglaise Inspired by: Chocolate Mousse, A Second Serving, page 328, submitted by Bavarian Inn and Lodge

The meal will also include passed hors d’oeuvres and a pomegranate sparkling drink.

The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

Modern Mountain Measures tickets are $100 through April 19, at which point they will increase to $115. Additional drinks and copies of the cookbooks will be available to purchase at the restaurant. The nonprofit will also be accepting donations of menstrual hygiene products at the event to donate to those in need. The dinner will be held at 10101 Bridge Restaurant, located at 1010 Bridge Road, Charleston, WV 25314.

Learn more and purchase tickets here: https://bit.ly/mountainmeasures

Established in 1923, the Junior League of Charleston is a group of professional women dedicated to building a better community. Through volunteer service and project management opportunities, the group develops leadership skills, builds lasting relationships and strengthens the Charleston community. The Junior League of Charleston is a 501©3 organization and is part of one of the oldest, largest women’s volunteer organizations in the world.

For more information, visit http://jlcharlestonwv.org/

The Green Chili Shootout returned to the Capitol Market this weekend after a haitus due to COVID. There were about 40 different chilis to enjoy. I had fun judging the team competition. People's Choice: Muffin's Meat Shack
1st Place (Team): Phill Williams of Johnnie's Fresh Meat Market
Best Booth: Mountaineer Food Bank
3rd Place (ICS): David Mallory
2nd Place (ICS): Jessica Ahlgrim
1st Place (ICS): Lynn Berkebile