Honey Baked Ham has always been an afterthought for me. I don't think I have ever intentionally sought out this restaurant; I have only had it as part of a catering order or because it was the only option. But that all changed recently.



Maybe Gen Z is more hip to hidden gems, because several younger coworkers have proclaimed their enjoyment of said restaurant. So, I made an intentional decision to check out the Charleston location.

While it is a chain, there aren't many locations in West Virginia. They are best known for their full-size hams, which are ideal for holiday dinners. But they also serve sandwiches for lunch.



I ordered a ham salad sandwich with a side of the broccoli bliss salad and potato salad. The sandwich comes with lettuce and tomato on multigrain bread.



The sandwich was actually really tasty. The ham salad is sweet, but in a complementary, salty, porky way. The broccoli salad added some nice crunch, but, of course, was also sweet. And the potato salad was a nice salty, creamy addition.

Honestly, I was pleasantly surprised at how much I enjoyed this meal. It is a bit on the pricier side for a chain, but it is something different, and I appreciate that.



Grade: A

Stephanie’s is a classic Boston restaurant with an outpost at the local airport. "Stephanie’s has been serving award-winning “sophisticated comfort food” in a relaxed, inviting atmosphere since 1994," according to the website. While I couldn't visit the original location this trip, I got a taste of the experience at the airport. I ordered the skirt steak with chimichurri and truffle parmesan fries. While I wish the steak had a harder sear on the outside, I did enjoy the flavor. The fries needed some oil to adhere that parmesan so you dont inhale it while trying to eat. Again, though, solid meal for an airport.

Grade: B

Paschal's is an iconic Atlanta restaurant known for its fried chicken. The restaurant has an outpost at the Atlanta airport, which has been named one of the best airport dining spots in the country by Food & Wine Magazine.



I opted for a chicken tender meal with sweet potatoes and macaroni & cheese, which were all options on the hot bar. This was a pretty good lunch - especially considering it is airport food. On the whole, the flavor was good, but the texture suffered a bit. The crunchy exterior of the chicken seemed to have been steamed a bit, making it softer. All in all, not bad.



Grade: B

On this day, I learned that Marie Callender's was more than just a grocery store frozen food line. It was actually first a chain of restaurants out west.



"In the 1940s, Marie started selling the pies she made in her home kitchen to local restaurants in Orange, California. Her son, Don, delivered her signature creations on his bicycle. In 1948, Marie sold the family car, giving her the means to turn her at-home bakery into a bona fide business. She baked more than 100 pies with wholesome ingredients every day. In 1964, Marie’s family opened their first pie and coffee shop. Her loyal customers savored the comforting, homemade touches in each and every serving. Her shop expanded into a chain - and into the meals and desserts found in grocery stores today," reads the website.



The restaurant had a very all Americana feel, with a huge display case of pies and a menu with comfort food classics.



Those include:

Braised and Slow-Roasted Pot Roast - Tender chunks of chuck roast slow-simmered for full flavor and tenderness, topped with a cabernet beef reduction. Served with fresh mashed potatoes and fresh seasonal vegetables.

Marie's Meatloaf - Slow-baked with Angus ground beef, onions, green peppers, carrots and special seasonings. Topped with mushroom cabernet gravy.

Heartland Chicken Pot Pie - Loaded with tender chunks of chicken with seasonings and vegetables, and topped with our famous hand-pressed flaky crust.



I went with Home-Style Beef Stroganoff - Tender beef sautéed with fresh mushrooms in a demi-glace red wine beef sauce, with caramelized onions and a hint of Grey Poupon® Dijon. Served over fettuccine noodles with a dollop of sour cream.



It was hot and rich and comforting. Pasta is always a personal favorite, though I rarely go for the deep brown gravy. Sometimes I think that flavor is too concentrated, but not here. I do still think there was too much sauce on this dish, but the sour cream rounded it out a bit.



I added a slice of lemon cream cheese pie. It's like a lemon curd pie and cheesecake had a baby in a graham cracker crust. Very tasty.



Grade: B

"Situated smack-dab in the middle of 'downtown' Pioche’s Main Street, the family-run Historic Silver Café has been filling the bellies of locals and visitors alike with hearty breakfasts, lunches, and dinners for more than a century. And after a day exploring eastern Nevada parks and wandering through the Wild Western past of 'Nevada’s Liveliest Ghost Town,' that’s exactly what you’re going to deserve," reads the Travel Nevada website.



Classic diner fare fills the menu here: french toast, omelets, country fried steaks, breakfast burritos, burgers, pulled pork sandwiches, ribeye steaks, pizzas and fried sides.



I ordered the Meatball Sub - Homemade Meatballs and Marinara Sauce on a toasted French Roll topped with Mozzarella and Parmesan Cheese. AND a side of fried mushrooms.



This sub is a monster of a sandwich. The roll is toasted hard, and the hearty meatballs are in a chunky sauce. I typically like meatballs ground a bit smoother and same for the sauce. I'll take all that cheese, though, all day, every day.

The side of fried mushrooms were more rustic, with the frying a bit uneven and in need of some salt. Overall, a standard diner with homestyle favorites.



Grade: B

Ephen Tacos was a last-minute dinner decision while traveling through the area. It was getting late; it was dark, and I remember struggling to find a parking space to fit our RV. We parked in a nearby lot and walked over. From here on, the main thing I remember is the overwhelming stench of cat pee. It may have been from the lot and stuck to our shoes when we went inside the restaurant. But we carried it with us throughout the experience.



The dining area in the restaurant itself was fairly small and the menu a bit nebulous - "smoked fusion artistic gourmet, smoked meat tacos, housemade salsas and sauces."



I had a burrito with pulled pork and macaroni and cheese. I did enjoy it, though I wish there was a crunchy element to it. And I had a few concerns about the cleanliness inside, which dropped the overall experience score for me a bit.



Grade: C

Cambodia is a southeast Asian country that borders Thailand, Laos and Vietnam. If you're like me, you may not be familiar with Cambodian cuisine, so I took to Wikipedia for a briefing:



"The cuisine of Cambodia contains tropical fruits, soups and noodles. Key ingredients are kaffir lime, lemon grass, garlic, fish sauce, soy sauce, tamarind, ginger, oyster sauce, coconut milk and black pepper. Some delicacies are num banhchok, fish amok and aping. The country also boasts various distinct local street foods," the website reads.



While passing through Eureka, California, on a national parks road trip, my friends and I stopped at Annie's Cambodian Cuisine and were excited to try this new-to-us cuisine.



I started with a strawberry smoothie with tapioca boba. It was just like a strawberry milkshake and boba tea had a baby with all the best features of each. I also ordered Annie's Cheese Puffs, which are wonton wrappers filled with cream cheese and green onion, fried to a golden brown and served with housemade sweet and sour sauce. These were essentially like the crab rangoons that I order anywhere I can. And yes, the fried cream cheese is as delicious as ever.



I ordered pad thai with shrimp, which is rice noodles stir fried with egg, bean sprouts, lime and peanuts in a peanut sauce. This is one of my favorite dishes of all time, and this version is a great example. It was moist and flavorful and had some nice variation in texture.



Grade: A

Dan the Baker is a small toast bar in Columbus.



"Dan Riesenberger produces world-renowned sourdough breads using time-honored practices and honest ingredients with great integrity, right here in Columbus! His products are available in some of the best grocers and restaurants in the city," reads his Facebook.

His website continues: Dan the Baker's artisan breads are deftly created from 100% organic grains, using the ancient method of sourdough fermentation. For most of our breads, we use only our wild leaven to raise the dough. This time-honored technique imparts a beautiful complexity and savor to our bread, and yields easily digestible loaves.

Dan the Baker's breads are baked directly on our Italian oven's radiant stone hearth and develop a deep, flavorful crust. We are inspired to use many unique whole grain combinations, some of which are 100% whole grain pan loaves, (rye, whole spelt) and additions of sprouted whole grains (millet, quinoa, buckwheat and oats, to name a few.)

Dan has a passion to source as many locally cultivated ingredients from small purveyors whenever possible. We believe that in order to make the best, most nutritious food available, one must start with the best possible ingredients.

Dan the Baker's breads and pastries are a reflection of this philosophy: from the stone-ground Ohio whole wheat flour to seasonally gathered local fruits and vegetables, to locally grown herbs and mushrooms, each ingredient has been carefully chosen with this in mind.



I left with two pastries, which were simple yet tasty and artfully executed. Not overly sweet or out of the ordinary. But solidly good.

Grade: B

Booktenders is a funky bookshop in Barboursville that also boasts a coffee and drink counter. Cappuccinos, lattes, etc., are all available - though vanilla is the only flavor option.



I did a iced latte with vanilla, which was simple. I do love having a coffee option in the middle of a bookstore because it gives all the cozy ~vibes~. While more options would be nice, this was just fine.



Grade: B

I recently headed out to Gritt's Farm to check out their tulip festival. It was so lovely to see fields of tulips and pick out a bouquet to take home.



But, there are also tons of food options here, too.



I'll start off by saying I visited most of the food options on this visit, but I did not get to try the food truck, Sugar Shack, Snack Stand or Box Truck BBQ. Adding those to my list for next time.



First up in the food barn is Teagan's Treats, a sweets shop.



They were featuring "The Farmer Float," which is a mug layered with creamy vanilla soft-serve ice cream and strawberry cider slush and topped with a strawberry cake donut.



Next up is Creta Dough Co., which has pepperoni rolls, salad and pizza.



How they are able to get a crust like this on the pizza - I have no idea. But I want more.



Flying Goat Grill has chicken tenders, pulled pork sandwiches and kids' meals.



This pulled pork sandwich is unique - it has a mustard based sauce and hunks of pork.



Last but not least - Nellie's Kitchen, which has baked goods.



I've been to this shop before, and it's always tasty.



On this day, I took a package of cake donuts - both strawberry and blueberry - home with me.



Have you been?

Here's my latest column for the newspaper:

Spring paints a landscape of blooming tulips, chirping birds and light rain showers across West Virginia.

It also ushers in a season of new life and rebirth, celebrated as part of the Christian holiday of Easter. And Easter means “Church Lady Eggs” in much of Appalachia.

Sure, there are plenty of types of eggs due to their symbolism during this time of year: Cadbury Creme Eggs, Reese’s Milk Chocolate Peanut Butter Eggs, and Whoppers Robin Eggs Malted Milk Balls.

But Church Lady Eggs hit different.

They are sweetened peanut butter mounds formed into the shape of an egg and dipped in milk chocolate — often handmade by women from a local church and sold to raise funds for the congregation.

The tradition likely developed in Pennsylvania Dutch and Amish communities in the mid-to-late 1900s when churches began crafting and selling the creamy confections to both boost attendance and revenue.

From there, the tradition grew in popularity — to neighboring places of worship and regional nonprofits. Today, the eggs can be found across religious denominations and beyond state lines.

New flavors have developed over time from just peanut butter to cookies & cream, caramel, maple nut, coconut and more.

Chocolate companies have also taken to producing their own versions, like Sarris Candies in Canonsburg, Pennsylvania who makes my personal favorite: the Peanut Butter Meltaway Egg.

The tradition spans the Appalachian region and thrives in smaller communities. It’s lovingly regarded as a favorite pastime around Easter for many and is the highlight of the season for others.

Local food traditions, like church ladies making peanut butter eggs, are crucial to the region because they showcase the region's cultural heritage, fostering a strong sense of identity and community. These traditions bring people together through shared experiences of cooking, eating, and celebrating.