One of my favorite events of the year is the Covenant House's Chef's Challenge.

The Covenant House, which was founded in in 1981 to help people with the fewest resources meet their basic needs: food, clothing and shelter, hosts the fundraising event to benefit people in the community.

The 10th Annual Chef's Challenge was a tapas-style dine-around prepared by local chefs, who prepared dishes made with food typically found in the Covenant House's food pantry.

There were some really fantastic options this year that I wanted to share so that you make sure to get your tickets EARLY next year if you missed out!

Chef Amanda Gartner - Bellaire at Devonshire: Seared leak wrapped scallops on a bed of purple pomme puree (vegetarian option: seared round halloumi cheese on a bed of purple pomme puree)



Chef Evan Wilson - Ichiban: Crab rangoon deviled eggs



Chef Elijah Urbanic & Chef Oscar Aguilar - Cafe Cimino: Focaccia and meatball



Chef John Macklin - Mardi Gras: Pan seared scallops with a blood orange gastrique micro basil salad



Chef Justin Steele - Bluegrass Kitchen: Organic tofu wings



Chef Danielle Mallory - Starlings Cafe: Blueberry buttermilk pies



Chef Jeni Burns Riser - Ms. Groovy's Kitchen: Deviled eggs



Berry Hills: Ahi tuna tacos with pineapple slaw and with twin infused dueling sauces (green goddess sauce and spicy yum yum sauce). Garnished with micro intensities.



Chef Tim Thorpe - Mi Cocina de Amor/Gonzoburger: Baby bones - pork shank, adobo, bbq, or kickin buffalo



Chef John Wright - Bridge Road Bistro: Black bean sliders and falafel sliders with guacamole, tzatziki, hummus, etc.



Chef Kayla Young - Eggs Will Roll: Egg roll tostada



Chef Dennis Harris - Edgewood Country Club: Traditional gazpacho soup with chile and lime



Chef Jeremiah Bowen & Chef Kevin Madison - Black Sheep Burritos & Brews: Vegetarian vindaloo curry samosas.



Venu Menon - Mea Cuppa: Craft Coffees

Chef Teri Blevins - Lil Bit of Heaven Cupcakes: Strawberry champagne cupcake



Baker MK O'Haver - MK Bakes: Bread pudding with caramel moonshine sauce



It's such a delicious and amazing event for a great cause. What were your favorite dishes of the evening?

The Winter Blues Farmers Market has returned to Charleston, and I was like a kid in a candy store.



From seed catalogs and packets to ready-to-eat foods, there were dozens of vendors selling a little bit of everything.



Some of my favorites included samples from Custard Stand chili, popcorn and fresh veggies.



But I went home with some maple candies from Frostmore Farm.



Which, by the way, is delicious.



And, I purchased some lavender room spray from Lens Creek Lavender - what a cool little place!



What did you find?

Who will be joining me?

You're invited to our premiere fundraising event benefiting people in need in our community.

Enjoy a tapas-style gourmet dining experience prepared by over 15 local celebrity chefs using food typically found in our food pantry.

Help Covenant House eradicate hunger, homelessness, and create well-being in Charleston and the greater Kanawha Valley. Don't wait to register! Reservations are only available online in advance at https://wvcovenanthouse.org/chefs-challenge-2020/, this event always sells out, so make your reservation today!

Carnaval is the Clay Center's annual fundraiser that draws a huge crowd. This year was its 10th anniversary, and I was excited to finally make one.

Carnaval is kind of like a giant party - all in the name of philanthropy. The theme this year was Greek, so I was decked out in a drapey dress with gold accessories.

There are drinks - like a house old fashioned, which was absolutely delicious.

There was an entire Mediterranean-themed spread with ceviche, roasted vegetables, hummus, orzo and more.

Just look at how lovely!


In addition to the food, though, there were performances, dancing, and to-go snacks: golden candies and Little Caesar's!

Have you ever been?

What's been your favorite year?

Charleston Restaurant Week 2020 was full of delicious food, great memories and amazing friends. I made it a point to dine out each night of the week. So here's a recap of all the delicious food of the week:




Day 1
Ichiban









Appetizer: Almost Heaven Maki with Blue Crab and Shrimp, spicy mayo, 9-spice and scallions.



Entree: Pork Fried Risotto with Grilled Salmon and Lemon Ginger Crema



Dessert: Strawberry Cheesecake



Day 2
Ristorante Abruzzi






Appetizer: Bruschetta: Charleston Bread Baguette topped with a Classic Tomato Topping and Balsamic Vinegar



Entree: Customer's Choice of Housemade Pasta: Any Pasta Dish on the Menu - Campanelle in a cream sauce with capers and sub smoked salmon for shrimp.



Dessert: Cranberry-Orange Bread Pudding with Creme Anglaise Sauce



Day 3
Books & Brews



Appetizer: Fresh Veggie Roll - Green Peppers, Banana Peppers, Onions, Black Olives, Mushrooms, Spinach and Whole Milk Mozzarella rolled in Fresh Pizza Dough. Topped with Parmesan and Parsley and served with a Side of Marinara



Entree: Prime Rib on Ciabatta: Medium Rare Prime Rib served with Blue Cheese, House Horseradish Sauce and Onions on a fresh Ciabatta. Served with a side of greens, Dried Cranberries, and Parmesan with a House Vinaigrette



Dessert: Apple Crisp: Apples, Dried Cranberries, Sugar, and Maple Syrup topped with Oats and served with a Side of Vanilla Ice Cream



Day 3
Starlings Coffee & Provisions



Appetizer: Baked Fontina & Jarlsberg served with House-Made Bagel Crisps and Roast Crudites



Entree: Housemade Mushroom Duxelle Ravioli: Roasted Chickpeas, Pesto, Housemade J. Q. Dickinson Nigari Ricotta, Herbed Olive Oil and Housemade Garlic Knot



Dessert: Choice of Case Pastry - mini blueberry buttermilk pie
Appetizer: Pimento Mousse Potato Souffles with Crispy Pork Belly



Entree: Lobster Pierogies with Caramelized Onion Alfredo Sauce and Lemon Butter Asparagus



Dessert: Lavender Creme Brûlée with Stewed Berries, Buttermilk-Honey Espuma and Candied Pistachios

Appetizer: Maryland Lump Crab Cake with House Made Remoulade





Entree: Jumbo Scallop and Shrimp served with Creamed Spring Peas and Pancetta over Grilled Risotto Cake



Dessert: Bread Pudding served with a Warm Rich White Chocolate Sauce


Appetizer: Smoked & Salt Roasted Kohlrabi with Spring Gap Creamery Aged Cheddar Sauce and Buttered Bread Crumb



Entree: Ramp Fried Rice with West Virginia Mushroom Eggroll, Chicken Fried Shrimp and Whiskey Barrel Aged Soy Sauce Gravy





Dessert: Blueberry Buttermilk Pie