The Greenbrier Grille and Lodge in Marlinton is a family-friendly restaurant that offers three meals a day overlooking the Greenbrier River. The piece de resistance of this restaurant is the large wooden deck that includes a duck feeding area, which is where I went to dine and duck watch. On this particular day, they were offering a limited menu because of the high volume of guests. there were some breakfast options, some lunch options, but I just wanted a quick snack. So, I ordered the stuffed cheese breadsticks. these aren't fried mozzarella sticks; they are wider breadsticks that have tons of gooey cheese inside. I thought these were pretty tasty. It's hard to beat bread, cheese and sauce. I wouldn't hate some butter on top to help adhere that sprinkling of Parmesan. Have you been? Grade: B

Rayetta's Lunch Box is a small Marlinton restaurant that is soon closing its doors. I was fortunate to visit this spot on my last visit to the area. They are typically only open during the weekdays for lunch, so it was nearly impossible for me to make it here. But once I did, I immediately looked to see what sweets were available. It was the pumpkin roll that jumped out to me. Fresh, homemade and full of autumn spice. Grade: A

Dari-Land in Marlinton is an ice cream counter with a food menu that includes items like philly cheesesteaks, burgers and hot dogs. They even have breakfast and coffee. Kinda like a one-stop shop for any meal, any time of day. Since I was passing by in the morning, I perused their coffee menu and landed on a caramel latte. The flavor was a bit watered down, but I didn't mind the mild espresso flavor. I would like to check out the ice cream or food on another visit. Grade: B

I have discovered a hidden gem deep in the mountains of West Virginia that has become one of my recent favorites. Mim's Kitchen is located in Marlinton and serves up homemade food cafeteria-style. A few words of wisdom if you go: It's likely you won't have cell phone service, so make sure that you download your driving map to get there while you still have service. It's also important to have cash on hand. While the restaurant usually does take cards, the machine was down while I was there, and luckily, I had a personal check to use. To start, the building is lovely. It is rustic but cozy and it is secluded enough to feel like you're in a private space. Once you walk in, you veer to the right and see the menu that is available that day. On this particular day, there was meatloaf, roast beef, broccoli and cheddar chicken, and honey pork as the mains. At the counter, the options are laid out behind glass and the person working offers you options. It started with salad - and not the leafy green kind. More so the prepared kind. I opted for broccoli salad, which is crunchy and a bit sweet and creamy, too. For my main, I went with the broccoli & cheddar chicken, which looked like one of those delicious homemade recipes you'd find on Pinterest. Super moist and a heaping helping. Then, it was time for sides. I went for green beans and macaroni & cheese. Both solid. At the very end, a cooler full of desserts awaits. It's not included as part of the dinner price, but it is not to be missed. Every single option looked phenomenal, but I opted for the pecan pie cheesecake. Wooo-weee. So, once everything is assembled, one of the employees brings it into the dining room and sets it at a table for you. They also fill your drink cup. I had an entire feast in front of me - but that still wasn't all. They bring buttery rolls out, which were delish. All in all, this was a wonderful meal in a beautiful setting. Have you been? Grade: A

The Marlinton Motor Inn looks like it was ripped right from the pages of 1980 - complete with some rooms designated as smoking rooms! A motel, also known as a motor hotel, motor inn or motor lodge, is a hotel designed for motorists, usually having each room entered directly from the parking area for motor vehicles rather than through a central lobby, according to Wikipedia. I had no idea! This motel offers a pool, lounge and restaurant. Well, I personally didn't have a chance to taste the fare, a couple friends did. Check out the wings, fries, and fried pickles. Have you had a chance to check it out?

The Hudson Cream West Virginia Biscuit Bake-off returned Saturday at the Pocahontas County Opera House as part of the Autumn Harvest Festival and RoadKill Cook-off after a several year hiatus. Hudson Cream Flour is the title sponsor for the West Virginia Biscuit Bake-off. Hudson Cream Flour is manufactured by Stafford County Flour Mills in Hudson, Kansas. I served as a judge for the professional biscuit bake off division, wherein contestants were required to use Hudson Cream Flour. There was also a people's choice division, which did not have that requirement. Festival attendees were able to try the people's choice biscuits and cast their vote. Over in the professional division, we had 15 entrants with biscuits of all shapes and sizes. Plus, there were two in the youth division. Biscuits are a staple in southern cuisine and are usually rich, flaky, and buttery. Buttermilk biscuits are the quintessential Southern biscuit, made with buttermilk for a slightly tangy flavor and a soft, fluffy texture. These are often served with gravy, butter, or jam. Cathead biscuits are named for their large size (as big as a cat’s head). These biscuits are fluffy and tender inside, with a crunchy exterior. Beaten biscuits are a traditional, denser style of biscuit made by repeatedly beating the dough to incorporate air. These are more cracker-like and can be served with ham or butter. Rolled biscuits are a classic type of Southern biscuit, known for their light, flaky layers and tender texture. The dough is rolled out with a rolling pin and then cut into rounds, usually with a biscuit cutter or a glass. This process helps create even, uniform biscuits that rise beautifully in the oven. Drop biscuits are a quicker, no-rolling version where the dough is dropped onto a baking sheet. These have a more rustic, craggy look and are typically just as delicious as their rolled counterparts. My favorites had a few different attributes. First of all, I like them to have a golden brown color. Some are very pasty, which makes it look underdone. Then, texture is super important. Are there layers? Is it crumbly? Is there a nice little crispness on the outside? Is it craggy? And, of course, flavor. These all were pretty straightforward, but I do love a cheesy or garlic or onion flavor. And then, we haven't even talked about what they are served with. It could go sweet. It could go savory. Maybe both? I love jams or jellies or apple butter. Or, what about butter or gravy? They are truly a versatile staple of the south because of the reasons mentioned above. Now, I can add biscuit judge to my résumé, along with roadkill, chili, macaroni and cheese, barbecue, and more. What are your favorite kind of biscuits? Do you have a secret to creating the best? Let me know!