The Corner Hoagies & Hops in downtown Huntington draws inspiration from classic Huntington landmarks. 



While it's in a nice modern space with large windows, greenery and long bar, it is serving up some classic sandwiches with cool local names and beer from local breweries. 



The restaurant is located in the former Highway 55 Burgers & Shakes space, but has a fresh vibe.



I ordered a few different things so I could get a good taste. To start, I tried the spicy feta, which was my favorite item I ordered. It has the little bit of creamy funkiness from the feta with a good bit of heat. And it is a very generous portion.



Next up: Let's try the sandwich. I ordered the "scoreboard," which has turkey, swiss, greens, tomato, onion, avocado, and garlic aioli on a hoagie. I was really hoping the garlic aioli would pack a bit of a punch of flavor, because without that, it's just kind of a standard sandwich. Nothing wrong, but nothing super exciting either. And thick white raw onion was a bit overpowering. There are a lot of yummy things I want to try next though - like maybe a hoagie with pork belly, spicy curry mayo, and balsamic glaze. Yum.



Both the potato salad and the pickles were fine for me. I think the potato salad needs more seasoning, and the pickles maybe a bit more time to absorb flavor. 



Grade: B

Did you know there's an actual Bob Evans Farm?



I had no idea - and even less so that it's not all that far way.



Located in Rio Grande, Ohio, the farm features historic buildings, a windmill, and, of course, a restaurant.



"Bob Evans, founder of our company, lived on the Bob Evans Farm in southeastern Ohio for nearly 20 years. He and his wife, Jewell, raised their six children in the large brick farmhouse known as the Homestead. Now on the National Register of Historic Places, the Homestead was once a stagecoach stop and an inn. Later, the Evans family opened The Sausage Shop in their front yard, which later became the first Bob Evans restaurant, still open today. The spirit of hospitality is deeply embedded in our company's history. Today, the Homestead serves as a company museum and historical center."



Some areas of the farm are closed still due to COVID-19, but they do have a festival here which is coming up soon! 



While driving through the area, I just wanted to check out the original Bob Evans. And really, it's like any other Bob Evans, but maybe on a more scenic landscape.



The menu was the same - but that doesn't mean it was bad! I had a turkey dinner, which was a treat. It was like a mini Thanksgiving with turkey, stuffing, carrots, mashed potatoes and rolls. I was just missing the pumpkin pie. Decent homestyle food overall.

I always love Chinese food. As I get older, I'm starting to realize it doesn't always love me back. But, it will never stop me from trying a new-to-me spot.



China Kitchen in Parkersburg was along my route on a recent adventure so I called in an order and picked it up. They are still pretty locked up regarding COVID restrictions. There is a small little door they've built into their main door where they put the food through. No entry at all. But I called in my order, picked up my food through the tiny door and was on my way.



I ordered "Grandfather chicken," an eggroll and crab rangoons. Grandfather chicken is deep-fried white meat chicken in General Tso's sauce. It's kind of the perfect combination of flavors. I don't love the stringy, less-than-stellar chicken, so this puts together all the best pieces. This particular sauce didn't have as much "oomph" as I'd like, but it was sweet and sticky, which are really the main components anyway. 



The eggroll and crab rangoons were both good by any standard. It may not be my new favorite Chinese spot, but it's a solid option in the area.

Grade: A

This trip to Gino's in Cross Lanes was quick and simple. All I wanted was some cheesy breadsticks.



This can sometimes be a tall task depending on where you're going - they can be too dry, not enough cheese, or worse yet, forget the marinara sauce. 



I'm happy to report none of those were the case in Cross Lanes. It was a perfectly satisfactory batch of cheesy breadsticks. There is even a nice layer of buttery garlic that keeps things moist and cheesy. An overall decent batch

Grade: B

The Chili'N on the Elk – Chili Cookoff / Beer & Wine Festival was held on Saturday in Clendenin.



I was really excited to be able to judge the chili portion, which included traditional, homestyle and salsa.

 
For many folks, chili cookoffs are a very competitive sport. Sure, some do it just for fun. But for others, it's serious, and they go on to bigger competitions. 

  
The Clendenin event is an ICS-sanctioned event, so the winner automatically qualifies for the World Championship Chili Cook-off held in Myrtle Beach in 2022.



The ICS guidelines say that homestyle chili must have beans, but it can also have all kinds of other fillers and flavors.



Homestyle Chili
Homestyle Chili is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Seafood is allowed. 



But traditional red cannot include beans and tends to be pretty straight-forward.



Traditional Red
Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.



During each of the three rounds - salsa, homestyle and traditional - there is a table with numbered containers.



We have no clue whose is whose, and we take a sample of each and write down notes. Then, you rank your top three at the bottom. I usually take a spoon to each one, with palate cleansers like tortillas or sour cream in-between, and then go back for a second taste on my top three to confirm their rankings.



It really is a lot of fun to think intently about the flavors and how they differ - especially when some chilis are so similar. 



There were some really tasty ones - I love the ones that have a different spin on them and are really well balanced. 



So, while all the delicious chili tasting is going on, there is also a whole other side to the festival that includes beer.  Local breweries and wineries like Greenbrier Valley, The Peddler, Weathered Ground, Big Timber Brewing, Screech Owl, Forks of Cheat Winery, Swilled Dog, Hawk Knob, Bridge Brew Works, Freefolk, Parkersburg Brewing, Stumptown Ales, and Chestnut Ridge were on the slate. 



On top of all the chili and beer, there were also vendors. One that I stopped at was Elk Valley Crafters. They had all kind of goodies!



From honey and maple syrup to candles and cookies, Elk Valley Crafters had a lot. I purchased some whipped honey that was chocolate flavored (they suggested dipping graham crackers in it - how good would that be!), as well as some butterfinger cookies AND a candle that I have yet to burn.



What an awesome small business that's really making the most of what they're producing. 



It was a great day to explore Clendenin. 



My friend Todd showed me the space where there is going to be a "bed & brewery."



So, I can't wait to come back to check that out! 



While here, I was also able to check out some other local restaurants that day.



So, stay tuned for those!