Every October, Blennerhassett Island State Park offers "Mansion by Candlelight" tours for one weekend. Blennerhassett Island is located on the Ohio River near Parkersburg and is known for its rich history. It’s home to a reconstructed 18th-century mansion once owned by Harman and Margaret Blennerhassett, whose estate became linked to Aaron Burr’s alleged 1806 treason plot. Today, visitors reach the island by sternwheeler to tour the mansion, enjoy horse-drawn wagon rides, and experience living history at this unique riverside park. During this event, the mansion and its grounds are lit by candlelight and feature a number of activities, including horse-drawn wagon rides, singing and dancing, tours and a harvest supper. We boarded the Island Belle sternwheeler at Civitan Park in Belpre, Ohio, and journeyed to Blennerhassett Island. Once there, we stepped into an 18th-century world, with the island and its mansion illuminated by hundreds of candles and lanterns. Our first stop was the Harvest Supper, featuring ham, mashed potatoes & gravy, sautéed green beans, corn, fresh salad, assorted pies, and more. For a served buffet, it wasn't bad. The bulk cooking of green beans and corn left a bit to be desired in regards to the texture. But all in all, it was a hefty portion that filled the belly. And that wasn't all - there was a gingerbread cake after touring the mansion and some snacks over at the fire. Snacks consisted of apples, cheese, sausage, apple butter and bread. And hot apple cider!

First Chapter Bookstore is a delightful independent bookstore with a coffee bar located in Parkersburg. They offer books for folks of all ages – including children all the way up to what they call the naughty corner. When I visited, they had a local author doing a book signing. It was a bit chaotic, but it was nice to see the shop busy. The coffee bar portion was cluttered, so I had a hard time making out the menu or if it was even open. So I hopped in line and placed an order for a hot chocolate. Not bad. More milky and less chocolately, but hot chocolate can never be bad. Grade: B

Morristown Bagels & Deli, located at 121 Morris Street in Morristown, New Jersey, is a longtime local favorite known for its hand-rolled bagels and hearty breakfast sandwiches.



The shop has been family-owned for more than 75 years and prides itself on baking bagels fresh daily. Popular menu items include classic New Jersey combinations like Taylor ham (also known as pork roll), egg, and cheese on a bagel, along with a wide variety of cream cheese spreads, Boar’s Head deli sandwiches, and other breakfast and lunch options.



Morristown Bagels & Deli uses Taylor ham, which is the term most commonly used in northern New Jersey, including Morristown. While “Taylor ham” and “pork roll” refer to the same product -- a seasoned, cured pork product invented by John Taylor in Trenton in the 1850s—the name you hear depends on where you are in the state.

In northern New Jersey, it’s almost always called Taylor ham, after the original brand name, while in southern and central parts of the state, people say pork roll. I enjoyed my Taylor ham, egg, and cheese bagel, which is not unlike a good ol' fashioned bologna sandwich.



Grade: B

Here's my latest column:

Some say it was first stirred by a camp cook in Virginia. Others swear by a Georgia hunting tale.

But along the winding backroads throughout the mountains, Brunswick stew found another home – in church basements, smokehouses and backyard kettles.

Brunswick stew is a hearty, slow-simmered blend of meat, vegetables and smoke. It’s somewhere between a soup and barbecue.

Origins

Both Brunswick County, Virginia, and the city of Brunswick, Georgia, claim the title. The Virginia version traces back to 1828, when an enslaved man named Jimmy Matthews is said to have cooked the first batch for a hunting party, combining squirrel meat with onions, stale bread and whatever else was on hand.

The Georgian legend tells of a similar concoction bubbling in a pot for a group of politicians. Over the centuries, both stories have gained regional pride, with festivals, roadside signs and bragging rights attached.

The dish traveled up the barbecue and hunting routes that link the coastal South to the hills, settling wherever a cast-iron pot and a crowd could be found.

And while it is not an original mountain creation, it is certainly at home here – especially in Appalachian Virginia, western North Carolina, and north Georgia. As the dish moved inland and up into the hills, Appalachians made it their own.

Ingredients

Geography has always been a defining ingredient in Appalachian food. What grew or grazed nearby determined what ended up on the table.

The earliest mountain versions of Brunswick stew didn’t follow a recipe so much as a rhythm: a base of smoked or stewed meat, plenty of vegetables and a long day of slow cooking over a wood fire.

When times were lean, squirrel or rabbit might fill the pot. When times were better, it was pork or chicken. In either case, the stew served the same purpose – to feed a crowd, to warm the bones and to stretch a little into a lot.

In contrast to the coastal versions that might lean sweeter or saucier, Appalachian Brunswick stew tends to be heartier and smokier. Most commonly, Brunswick stew here features pulled pork or shredded chicken, slow-cooked until tender, with corn and lima beans adding bursts of texture.

The tomatoes give it tang, and a touch of barbecue sauce or vinegar adds depth. Some cooks thicken it until it’s almost scoopable with a fork, while others leave it brothy, better suited for a cold mountain evening.

Legacy

The dish reflects the Appalachian ethos of thrift and respect for ingredients. Nothing went to waste. Leftover meats from the smokehouse, canned vegetables put up the previous summer, even scraps of stale cornbread could find their way into the mix. This practical approach transformed necessity into heritage, making dishes like Brunswick stew a living testament to Appalachian resourcefulness.

In some communities, Brunswick stew would be one offering in what’s known as “stew outs.” Families or church congregations would set up cast-iron kettles outdoors, stirring for hours with wooden paddles, the scent of tomatoes and smoke curling through the air. It wasn’t just about the food. It was about the fellowship. People brought what they had, contributed to the pot, and left with full bellies and fuller hearts.

In a region too often misunderstood or oversimplified, dishes like Brunswick stew remind us that Appalachian food isn’t poor food. It’s proud food – deeply rooted in creativity, community, and endurance. It’s not just about who invented it, but who keeps it alive. And in Appalachia, that means everyone who still believes that the best meals are the ones shared – slow-cooked, smoky, and steeped in history.

GRÜV is a bar and grill located at 10 Capitol Street in downtown Charleston, West Virginia. It opened in 2023 in the former Big Joe’s location.



The restaurant serves a menu focused on smashburgers, sandwiches, and bar-style appetizers. Think tempura Brussels sprouts and fried naan with dips. Notable menu items include the Three Little Pigs sandwich with pulled pork, ham, and bacon, and the Chicken Cordon GRÜV, made with a breaded sous-vide chicken breast, ham, and Swiss cheese



The fried green tomatoes were crisp on the outside with a tangy, tender center, perfectly balanced by a light cornmeal coating.



The tempura Brussels sprouts were light and crispy with a delicate batter that complemented their natural sweetness. The side sauce is a version of tentsuyu, which is made from dashi, soy sauce and mirin.



The Edge SmashBurger features two juicy patties layered with smoky bacon fig jam, tangy goat cheese, and a drizzle of hot honey that adds a sweet-heat contrast. The spring mix provides a fresh balance, while the crispy pork rinds on the side add a salty crunch to finish the dish - even though I could take or leave those.



The Pickle Fries are crisp and tangy, offering a satisfying crunch with every bite. Their briny flavor pairs well with the cool, creamy house-made ranch for a simple but flavorful appetizer.



The Chipotle Pimento Cheese Fries combine smoky, creamy, and spicy flavors in one dish. The twisted fries are topped with rich chipotle pimento cheese, crispy bacon, and a drizzle of sweet pepper jelly, while fresh jalapeños add a bold kick to each bite.



Grade: A

Mario’s Restaurant & Lounge in Weirton is a beloved family-run institution that’s been serving authentic Italian fare since 1955.



Founded by Mario DiCarlo, an Italian immigrant who brought his passion for traditional cuisine to the Ohio Valley, the restaurant quickly became known for its homemade pasta, hearty lasagna, veal parmesan and perfectly seasoned sauces made from scratch.



Mario DiCarlo was a member of the same family that created the iconic DiCarlo’s Pizza and brought the family’s signature Ohio Valley-style pizza to the restaurant.



You know - the square pizza with cheese added after baking. Over time, the business grew into a full-service restaurant and lounge, offering classic Italian dishes alongside “DiCarlo’s Original Pizza.”



Mario’s remains family-run and continues to honor its founder’s legacy while maintaining a clear connection to the DiCarlo family tradition that began in nearby Steubenville.



The salad was fresh and crisp, with simple greens, tomatoes, and cucumbers that made for a light, refreshing start.



The fettuccine alfredo was rich and creamy, with perfectly coated noodles that delivered classic comfort without feeling too heavy.



The meatball heel stood out with its crusty bread, tender meatballs, and melted cheese, creating a hearty and satisfying bite.



The pizza rounded out the meal with a crunchy crust, tangy sauce, and just the right amount of gooey cheese — timeless, balanced, and delicious.



Grade: A

The Committed Pig is a beloved New Jersey restaurant known for its playful take on comfort food, and nothing captures that better than its tribute to the state’s most iconic breakfast meat — pork roll. True to its roots, the Committed Pig proudly calls it pork roll, not Taylor ham, and builds several of its signature brunch dishes around it.



The Pork Roll Egg and Cheese sandwich is a standout, featuring thick-cut slices of salty, crispy pork roll layered with gooey American cheese and a perfectly fried egg on a soft brioche bun. It’s simple, indulgent, and unmistakably Jersey. They also work pork roll into other creative menu items, like pancakes topped with pork roll or burgers that blend breakfast and lunch into one over-the-top plate.

Grade: B

Modern Apizza has been a New Haven institution since 1934, serving some of the city’s most beloved pies from its long brick building on State Street. Originally called State Street Apizza, the restaurant changed its name in the 1940s and has remained a cornerstone of New Haven’s “holy trinity” of apizza joints alongside Frank Pepe’s and Sally’s. Unlike its counterparts, which use coal-fired ovens, Modern bakes its pizzas in an oil-fired brick oven that reaches scorching temperatures and produces the same signature char and chewy crust that define New Haven–style apizza.



The restaurant’s dough is made from a long-fermented starter that gives each pie a tangy depth, while the sauce is crafted from hand-crushed Italian tomatoes and finished with a dusting of Pecorino Romano. While Modern respects the traditional simplicity of apizza, it also embraces variety. Its menu features dozens of combinations, from minimalist tomato pies to fully loaded options like the “Italian Bomb,” piled high with bacon, sausage, pepperoni, mushrooms, onions, and peppers. The balance of old-school technique and generous toppings has helped Modern build a fiercely loyal following.



Inside, the dining room has a comfortable, no-frills charm -- red booths and checkerboard floors. A typical Modern pie starts with a base of hand-crushed Italian plum tomatoes seasoned simply with salt and oregano. Unlike the heavy cheese coverage found on most American pizzas, Modern’s default “mozz” pie uses just enough whole-milk mozzarella to complement the sauce rather than smother it, with a final dusting of sharp Pecorino Romano for extra bite. The balance of sweet tomato, salty cheese, and smoky crust is delish.



It’s baked directly on the hot brick floor of an oil-fired oven, which reaches well over 600 degrees and creates the hallmark blistered crust that’s chewy in the center and crunchy at the rim. This pizza has depth: the sauce caramelizes slightly around the edges, the cheese bubbles and browns, and the char adds complexity without bitterness. That's why in 2023, Pizza Today named it Pizzeria of the Year.



Grade: A

BAR began selling pizza in New Haven in 1996. It set itself apart from New Haven’s traditional pizzerias by utilizing a gas-fired brick oven instead of the iconic coal-fired ovens. This innovation allowed BAR to craft pizzas with a thinner, crispier crust, distinguishing its style from the classic “apizza” known in the region.



One of BAR’s standout creations is the Mashed Potato & Bacon Pie, a white pizza that has become a cult favorite. This inventive dish features a thin, cracker-like crust topped with a creamy layer of mashed potatoes, garlic, Parmesan cheese, and generous chunks of crispy bacon. The combination of these ingredients results in a rich, savory flavor profile.



Grade: A

Mystic Pizza is a pizzeria located in Mystic, Connecticut, established in 1973 by the Zelepos family. It quickly became a local favorite for its family-friendly atmosphere and “secret sauce” pizza, gaining international recognition when it inspired the 1988 romantic comedy-drama film Mystic Pizza, starring a young Julia Roberts.



The menu features a variety of pizzas, calzones, and pasta dishes. I ordered a small pizza with artichokes, ricotta and fresh garlic.



The ricotta and garlic combination is a classic pairing - creamy and aromatic. Artichokes add a subtle earthiness and texture, complementing the richness of the cheese and the pungency of the garlic. A powerful but tasty combo.



Grade: B

Abbott’s Lobster in the Rough is a beloved waterfront seafood spot located in Noank, Connecticut, known for its classic New England charm and laid-back atmosphere. Established in 1947, the restaurant overlooks the Mystic Harbor, offering stunning seaside views that perfectly complement its fresh, no-frills seafood menu. The star of the show is, of course, the hot lobster roll — a generous portion of tender lobster meat served warm and drenched in butter on a toasted bun, a regional favorite that has earned national acclaim. A Connecticut-style lobster roll is served warm, featuring chunks of lobster meat sautéed in melted butter and placed on a toasted, split-top hot dog bun. It’s simple, rich, and buttery — meant to highlight the sweet flavor of the lobster itself. Abbott’s serves a lobster roll that stands apart from the traditional versions found elsewhere in New England. Instead of the usual split-top hot dog bun, they use a soft, round, toasted hamburger-style roll that cradles a heaping portion of warm, buttered lobster meat. The lobster is served Connecticut-style — pure, simple, and drenched in melted butter, allowing the sweetness of the meat to shine without any mayo or filler. The roll itself is lightly toasted to provide just enough structure to hold the warm, tender chunks of lobster, but it remains soft enough to soak up the butter. Grade: A