Carnaval is the Clay Center's annual fundraiser that draws a huge crowd. This year was its 10th anniversary, and I was excited to finally make one.

Carnaval is kind of like a giant party - all in the name of philanthropy. The theme this year was Greek, so I was decked out in a drapey dress with gold accessories.

There are drinks - like a house old fashioned, which was absolutely delicious.

There was an entire Mediterranean-themed spread with ceviche, roasted vegetables, hummus, orzo and more.

Just look at how lovely!


In addition to the food, though, there were performances, dancing, and to-go snacks: golden candies and Little Caesar's!

Have you ever been?

What's been your favorite year?

Sweeteez is a home bakery that has now expanded into shops in Southern West Virginia. 

"Starting Sweeteez in a small commercial kitchen constructed in her basement, Sharon wanted to create sweets that were unusual, like her Dream Sticks a fudge fantasy on a stick dipped in different chocolates or flavors, and then if you prefer, coated with pecans or the Coal Cookies, a dark chocolate and mint creation that looks like a lump of coal, but that is where the comparison ends. We often have companies give our products as gifts; we are able to personalize the labels to meet the needs of our customers."
So I tried these little West Virginia mints in white, milk and dark chocolate. Pretty Tasty!

Spencer is home to some really cool spots, including this new-to-me one: Legacy Market.

Legacy Market is half really cute shop and half coffee shop with bakery.

The goods include all sorts of mugs, pillows, shirts and more.

The cafe includes all sorts of coffee drinks - and I went with a white hot chocolate. Mmmm. So tasty and warm on a chilly day.

They also have a variety of bagel sandwiches. Pizza bagel. Lox bagel. Breakfast bagel.

And I went with a the Buffalo Chicken Bagel, which has shredded buffalo chicken and mozzarella cheese.

This thing was PACKED with chicken - and I got it on an asiago bagel. Wow. Super good! It was so filling and just really tasty.

But there are many more items, too. Like pepperoni rolls.

So I bought a pepperjack and banana pepper pepperoni roll. I have learned I love the tang and crunch of banana peppers in pepperoni rolls.
 
And, just because I can't pass up sweets, I also got a mini pecan pie!




It just doesn't get any better.

My latest column for the Charleston Gazette-Mail:

Here’s the scoop: Salt is a miracle mineral.

Salt has served as a food preservative for thousands of years. It enhances the flavor of food by suppressing bitter flavors and increasing sweet, sour and umami flavors. It also plays a large role in creating texture, like in bread, cheese and steak.

The elements found in salt, sodium and chlorine, are essential to survival — they help with maintaining fluid balance, nerve transmission and impulses, and muscle functions to relax and contract. As is often the case, too much of a good thing can be bad, but the human body cannot live without salt.

Maybe some of those reasons are why salt was the first West Virginia mineral industry to be developed.

First, it was the deer and buffalo who frequented a salt spring along the Kanawha River. Then Native Americans followed the animal trails to the springs to acquire their supply. Captive pioneers who had accompanied the Native Americans later escaped and shared the story of the springs. As settlers occupied the Kanawha Valley, the salt springs became an economic driver, being sold as a preservative for butter and meats.

In the industry’s heyday, there were more than 50 furnaces in the Kanawha Salines area, producing more than 3 million bushels a year and making it one of the largest salt manufacturing centers in the United States. Flooding destroyed most of the salt mines in 1861 and precipitated the decline of the industry, according to the West Virginia Geological and Economic Survey.

The salt industry has even inspired other industries to make the Kanawha Valley their home. Those based on salt brine, like chlorine and caustic acid, have since established locations locally.

West Virginia artisans have resurrected the salt-making tradition in recent years, again making the Kanawha Valley a salt destination.

J.Q. Dickinson Salt-Works, located in Malden, is a seventh-generation salt-making business that hand-harvests all-natural salt from the ancient ocean trapped below the Kanawha Valley and produces finishing salt that can be found in restaurants and kitchens across the country.

They produce finishing salt, as well as popcorn salt, craft cocktail salt, brine mix, caramel sauce, nigari and so much more with this product created deep within the ground.

While I could go on about how great the products are and the flavor they add to meals, what I really love about this company — and others — is that it is tapping into its Appalachian heritage.

Salt has had a deep, profound influence on our foodways and customs. From preservation of food to basic bodily functions, salt has played a role. It enhances the flavor of meals, all while paying tribute to our place and traditions.

Sprinkle a bit of Appalachian salt to witness the miracle.

Charleston Restaurant Week 2020 was full of delicious food, great memories and amazing friends. I made it a point to dine out each night of the week. So here's a recap of all the delicious food of the week:




Day 1
Ichiban









Appetizer: Almost Heaven Maki with Blue Crab and Shrimp, spicy mayo, 9-spice and scallions.



Entree: Pork Fried Risotto with Grilled Salmon and Lemon Ginger Crema



Dessert: Strawberry Cheesecake



Day 2
Ristorante Abruzzi






Appetizer: Bruschetta: Charleston Bread Baguette topped with a Classic Tomato Topping and Balsamic Vinegar



Entree: Customer's Choice of Housemade Pasta: Any Pasta Dish on the Menu - Campanelle in a cream sauce with capers and sub smoked salmon for shrimp.



Dessert: Cranberry-Orange Bread Pudding with Creme Anglaise Sauce



Day 3
Books & Brews



Appetizer: Fresh Veggie Roll - Green Peppers, Banana Peppers, Onions, Black Olives, Mushrooms, Spinach and Whole Milk Mozzarella rolled in Fresh Pizza Dough. Topped with Parmesan and Parsley and served with a Side of Marinara



Entree: Prime Rib on Ciabatta: Medium Rare Prime Rib served with Blue Cheese, House Horseradish Sauce and Onions on a fresh Ciabatta. Served with a side of greens, Dried Cranberries, and Parmesan with a House Vinaigrette



Dessert: Apple Crisp: Apples, Dried Cranberries, Sugar, and Maple Syrup topped with Oats and served with a Side of Vanilla Ice Cream



Day 3
Starlings Coffee & Provisions



Appetizer: Baked Fontina & Jarlsberg served with House-Made Bagel Crisps and Roast Crudites



Entree: Housemade Mushroom Duxelle Ravioli: Roasted Chickpeas, Pesto, Housemade J. Q. Dickinson Nigari Ricotta, Herbed Olive Oil and Housemade Garlic Knot



Dessert: Choice of Case Pastry - mini blueberry buttermilk pie
Appetizer: Pimento Mousse Potato Souffles with Crispy Pork Belly



Entree: Lobster Pierogies with Caramelized Onion Alfredo Sauce and Lemon Butter Asparagus



Dessert: Lavender Creme Brûlée with Stewed Berries, Buttermilk-Honey Espuma and Candied Pistachios

Appetizer: Maryland Lump Crab Cake with House Made Remoulade





Entree: Jumbo Scallop and Shrimp served with Creamed Spring Peas and Pancetta over Grilled Risotto Cake



Dessert: Bread Pudding served with a Warm Rich White Chocolate Sauce


Appetizer: Smoked & Salt Roasted Kohlrabi with Spring Gap Creamery Aged Cheddar Sauce and Buttered Bread Crumb



Entree: Ramp Fried Rice with West Virginia Mushroom Eggroll, Chicken Fried Shrimp and Whiskey Barrel Aged Soy Sauce Gravy





Dessert: Blueberry Buttermilk Pie