One of my favorite new restaurants in the whole state is Hart Kitchen, located in Clarksburg.



This new spot is from Chef Anne Hart, formerly of Provence Market in Bridgeport, which was damaged in a fire a few years ago. I have great admiration and respect for Chef Hart, who has helped pioneer the farm-to-table movement in the area and is endlessly creative and driven. 



Hart Kitchen has two components: the eatery and the cookery. So in addition to the restaurant that we'll talk about here, there is a large cooking space used for classes - whether that's for kids or date night. This would be so fun to check out with a small group of friends (who are all vaccinated).



The restaurant has a modern and sophisticate vibe. The logo is minimalistic, the walls are a dark navy, and select patterns decorate the fabrics. The art is salvaged from the previous Provence Market location and is created by a family member. 



The menu changes often - incorporating influences from the previous restaurant, what's local and seasonal. When I visited, I wanted to try a little bit of everything. I started with an appetizer of the "Welsh Rarebit Cheese Toast," which has bubbly cheese and porter sauce topped on the toasts (a nod to the Brits). It's so simple in concept, but it was cheesy, thick and crunchy, too. And, the bits of chopped spring onion on top not only gave it some color but also cut through the richness of the dish.



And, if one appetizer wasn't enough, I was convinced I needed to try the deviled eggs - one of the best sellers on the menu. Chef Hart said this is really a personal recipe that she may use at events, but it is a perfect fit for the restaurant menu, too. These little-bite sized pops of flavor are creamy, brightly sour and super craveable. 



Onto the main entree: the pasta of the day! Made with a local sausage and grilled veggies on top of pappardelle, this entree was a beautiful mix of textures, colors and flavors. It was rustic with bold, hearty flavors. A perfect contrast to the refined appetizer I just enjoyed.



Finally, dessert. The desserts here change often, and on this day, there was a take on a French toast with a delicious cream sauce, ice cream and beautifully toasted bread. 



I can't wait to go back and see the new additions to the menu and find my next favorite dish.

Grade: A

Here is my latest column fro the WV Gazette-Mail:

West Virginia is often referred to as the northern-most southern state and southern-most northern state. And, it’s smackdab in the middle of Appalachia.

At a cultural crossroads between southern classics like pimento cheese and iconic northern favorites like New York-style pizza, West Virginia straddles the culinary line — and adds an Appalachian twist.

For example, if you’re in West Virginia, you might take a look at the above dishes and decide both pimento cheese and pizza could benefit from the addition of ramps. Or maybe even some morel mushrooms.

Or maybe that’s just me.

This unique geographic location, though, means both foods commonly identified with the northern part of the United States and the southern part of the United States have made their way into the foodways of Appalachia and often improved with a little ingenuity.

Cheese straws are one such food. Some say the savory, cracker-like snack has ties to the British biscuit. Others say it might be related to the biscotti of Italy. In America, they’ve become synonymous with the South.

No matter where they originated, cheese straws have persevered in the region and even migrated a bit north. That may be due in part to the same reason that many other foods have stood the test of time in Appalachia: they’re made with what’s available and they’re made to last.

Making cheese into straws or other crackers was once a way of preserving cheese in the South, which can be hot and humid and not the most welcoming environment for fresh cheese.

The flaky and firm snacks were popular during the ’50s and early ’60s as a canape when paired with a cocktail.

Now, you may see them as a snack on a charcuterie board or at a family reunion.

Wherever you may find them, cheese straws have that Appalachian quality of having been created out of necessity, and that’s always special to me.

My Little Cupcake isn't new to me, but their latest location in Bridgeport is. I first found them at the Bridgeport Farmers Market, then they moved to Clarksburg and now they're in Bridgeport. 



As one might be able to guess, cupcakes are their specialty. And, wow, does this place offer a ton of them. Before we list out the flavors, though, let's tough on some of the other offerings. They have cakes, cookies, brownies, pepperoni rolls, macarons and more.  



Now, let's touch on that lengthy list of flavors: 

AAA
Almond cake with almond buttercream frosting garnished with almonds

Almond Joy
Chocolate cake with almond buttercream rolled in toasted coconut and almonds and drizzled with chocolate

Banana Creme Pie
Banana cake on top of a graham cracker crust filled with banana pudding and topped with a vanilla buttercream

Banana Split
Banana and chocolate swirl cake topped with a strawberry buttercream, rainbow sprinkles and a cherry

Blueberry
Classic white cake with fresh blueberries folded in topped with a vanilla buttercream

Blueberry Pancake
Blueberry cake topped with a maple buttercream

Butterscotch Dipped
Classic vanilla cake with a high top swirl of vanilla buttercream dipped in Butterscotch ganache

Cherry Almond
Almond cake with a real cherry buttercream topped with a maraschino cherry

*Chocolate-Caramel Drizzle
Classic chocolate cake topped with vanilla buttercream and smothered in caramel drizzle

*Chocolate Coconut
Classic chocolate cake with a coconut buttercream topped with toasted coconut

Chocolate Covered Strawberry
Chocolate cake with real strawberry buttercream drizzled in chocolate ganache and topped with a chocolate covered strawberry (Seasonal)

*Chocomint Dream
Dark chocolate cake with fresh mint buttercream garnished with an Andes mint

Chocolate Stout
Classic chocolate cake with a Guinness Extra Stout beer topped with vanilla buttercream and a caramel drizzle

Chocolate Sundae
Chocolate cake with a swirl of vanilla buttercream topped with chocolate ganache, sprinkles and a cherry

*Chocolate Raspberry
Chocolate cake with real raspberry buttercream

Cinnamon Roll
Cinnamon cake with vanilla buttercream smothered in a cinnamon glaze

*Classic Vanilla
Classic vanilla cake with vanilla or chocolate buttercream with a choice of sprinkles

*Classic Chocolate
Classic chocolate cake with vanilla or chocolate buttercream with a choice of sprinkles

Cookie Dough Delight
Brown sugar cake with vanilla buttercream frosting topped with a chocolate chip cookie

Filled with Love
Classic white cake or chocolate cake filled with strawberry or raspberry filling topped with a vanilla buttercream frosting

Fruity Pebbles
Fruity pebbles cake topped with a creamy vanilla buttercream

Hot Chocolate
Hot cocoa cake with fluffy vanilla buttercream topped with mini marshmallows and rolled in chocolate sprinkles

Lemon Raspberry
Lemon cake with raspberry buttercream frosting

Maple Bacon
Maple and bacon cake with a maple buttercream topped with real bacon pieces

M&M
Chocolate cake with vanilla buttercream smothered in chocolate and topped with M&Ms

Neapolitan
Real strawberry cake with a vanilla buttercream drizzled in chocolate syrup

*Orange Dream
Orange cake with orange and vanilla swirl buttercream frosting

Oreo
Chocolate cake with Oreo buttercream topped with a mini Oreo

*Peanut Butter Chocolate Crumble
Chocolate cake with creamy peanut butter buttercream sprinkled with Reese pieces crumbles

Pineapple Upside Down
Gooey yellow cake soaked in brown sugar with a pineapple slice and cherry in the center

Pistachio
Pistachio cake with a pistachio filling and a vanilla buttercream sprinkled with pistachios

Pumpkin Spice
Pumpkin cake topped with signature vanilla buttercream

Real Fruit Delight
White cake or chocolate cake topped with a strawberry, blackberry, lemon, or raspberry buttercream

Red Velvet
Red velvet cake with signature vanilla buttercream

*Reese Cup
Chocolate cake with peanut butter buttercream topped with Reese cup bits and drizzled with chocolate ganache

Root Beer Float
Root beer cake topped with a generous scoop of vanilla buttercream

Salted Caramel
Caramel cake with a salted caramel buttercream topped with crushed chocolate covered pretzels drizzled in caramel and a pinch of sea salt

S’mores
Chocolate cake with a marshmallow filling and a chocolate buttercream sprinkled in graham cracker crumbles and a toasted marshmallow on top

Snackerdoodle
Cinnamon cake with a cinnamon buttercream frosting topped with a snickerdoodle cookie

Strawberry Lemonade
Real strawberry cake with fresh lemon buttercream

Turtle
Chocolate and caramel cake with a caramel buttercream topped with crushed pecans and drizzled with caramel and chocolate

Vanilla Wafer
Yellow cake with vanilla buttercream topped with a mini vanilla wafer



Because I've had the delicious cupcakes a few times (and they are worth it), I wanted to try something else - like the macarons. While these are super trendy in many larger cities, they're still not always easy to find around West Virginia - though that's changing. 



These strawberry and caramel ones were calling my name. Delicious. I know there's a real art to making these. I've had a friends take on the task of perfecting them. I know they're finicky, and I know they're not easy. But let me tell you - it's worth it. They are delish. And look at this giant mackie! Same delicious flavor - 5x the time! 



Grade: A

In Cheat Lake where there has been some rapid development, there's a new coffee shop called Hillside Cafe and Taproom. Right now, they're focused on coffee, but "taproom" sounds promising. 



I was only passing through the area, but I really wanted to check this place out. So, I made haste to get here and arrived a little over an hour before they closed. Perfect ... I thought. 



The space is lovely - it always has been. It's a good size and has lovely wooden floor, modern lighting and some nice nook areas to study or relax. They also have their own branded mugs and coffee from Mountaineer Roasting Co. 



On this day, I think maybe they closed at 3 p.m. (don't quote me on that), and I strolled up to the counter, waited a few moments, and the woman working came over. I inquired about the paninis on the menu, and she said they stop serving food one hour before they close. I looked down at my phone and saw it click over to 2 p.m. on the dot. I looked at her and said - ah man, are you sure? Maybe just something small real quick? And she was unwavering - "nope." 



She probably didn't see it, but my heart sank in that moment. I understand closing the kitchen a bit early - sometimes that takes time. But, we're talking paninis and salads here. She probably didn't know - or care - that I just drove 3 hours to get there in the nick of time. But, that's neither here nor there. I went for a coffee drink and a pastry instead.



The frozen coffee drink with caramel was fine; flavors were a bit muddied - too much ice maybe? The pastry I had was pretty good. It was super rich, sweet and a nice crunch from walnuts.

Yet, I still had a sour taste in my mouth. I didn't exactly feel welcome there - and with so many good coffee options in Morgantown - I might go to one that has a bit more of a warmer welcome. 

Grade: B

I love traveling and trying foods from all over the place. Unfortunately, that hasn't happened as much as I would like over the past year. Covid 'n such.



Instead of traveling to these places I want to try, I had the idea to bring them to me. Have you heard of Goldbelly? I don't know about you, but I'm getting targeted ads for it like nobody's business. It's a website that offers specialty foods from all over the country that you can get mailed to you - for a premium.



But it's a cool option if you've always wanted to try real Chicago-style pizza or a New York-style bagel, etc. I wanted to find something that was new to me and that was also interactive for date night - but takes no real skill. Because I have no real cooking skills to speak of. 



So, we ultimately decided on ordering a cannoli kit from Carlo's Bakery. "Buddy and the Carlo's Bakery team star in TLC's hit series, "Cake Boss," and in more publications and spin-off series than we could list. Buddy’s cake design was voted by The Today Show's viewers as the best cake in America," as per the website. 



So we were shipped a dozen cannoli shells with two piping bags full of icing and went to town. I tried a sort of swirl technique, where as RL did this mooshing thing that I think worked better. 



And, they were very tasty. There was no actual cooking or baking involved, so I couldn't mess it up fortunately. And it was fun to make them on our own. Bu I sure do miss that sort of "authentic" feeling of being there. But for now, this will do. 

Heeeere's the mail, it never fails. It makes me wanna wag my tail. When it comes, I wanna wail "maaaaiiiillll!" Anyone remember Blue's Clues?

This month's J.Q. Dickinson Appalachian Mercantile Box is here! I am already chowing down on the dilly beans from Crisp & Co.  And I'm loving this print from Laura Poulette. This bathroom spray has already made its way into the guest bathroom. I've not yet tried this hot sauce from Tennessee, but I hope to soon. I've never tried pull candy before, so I can't wait to taste this one. If you have suggestions for the rhubarb chutney, let me know! 

A brand new Italian market has opened in Morgantown, and, wow is all I can really say.



San Marzano Italian Market, from the same folks who brought us Apple Annie's, is located on Fort Pierpont Drive. 



In fact, it's actually located right next door to Annie's Coffee & Creamery, and there's even a little passageway connecting the two businesses, which quite frankly is genius. If you're waiting on your order at the coffee shop, you can peruse the market.



This market truly has a little bit of everything. 



Fresh bread? You got it.



Biscotti from the Strip District in Pittsburgh? Yep.



Olives, marinara sauce, and pasta? Oh yes.



But, wait, there's more.



At the back of the market, there's a deli counter where you can get all kinds of goodies.



They have fresh sandwiches, prepared salads and slabs of meat and cheese that you can order by the pound. 



They also have a wide selection of Delallo products, which is a local favorite. 



I had to try a few different things.



First, I ordered up some caprese salad - the sliced mozzarella and tomato salad is one of my favorites. This, paired with fresh basil - is perfection. I topped mine with some balsamic drizzle when I got home, and it was perfect.



While here, I also snagged an Italian sandwich. Actually, I would typically call a cold sandwich already made a hoagie. And then a sub it's being made in front of me or is warm. I don't have a real rationale behind that, but that's where we are.



I digress.



You can of course get a variety of other cold cuts and cheeses here, too.



Take a look at what I went home with. 



What have you purchased here?

I've mentioned before how exciting it is that during this time of quarantine when more folks are spending time at home, we are seeing a surge in home bakeries and other sort of cottage kitchens. That's how I found A Guy And A Girl Catering. 



This local catering company offers a ton of options - from catering events to seasonal offerings to just a few options. The latter is what appealed to me. I didn't have a huge event to cater, but I did have a hungry tummy and a curiosity to check this place out. 



They have a number of sweets, but they also had two of my favorites: macaroni & cheese and pepperoni rolls. Let's start with the pepperoni rolls - these are definitely some of the better pepperoni rolls I've had. It has a healthy topping of garlic and parmesan that gives it a ton of flavor. Plus a nice marinara dipping sauce. 



Do I need a giant pan of macaroni and cheese? No. Do I want one? Yes. This is probably a pretty good crowd-pleaser since it's pretty straightforward. I doctored mine up a bit with some more melty cheese, a pinch or two of sugar and some cream. *chef's kiss*