Gourmet Fast recently opened on the East End without much fanfare. But when I saw it available on a delivery site, I hit "add to cart" real fast.

Located on Ruffner Avenue, Gourmet Fast features a variety of "gourmet" dishes that have that homecooked vibe. Think oxtail, crab cakes, curry chicken and wings. There are also sandwiches, salads and desserts. 



This hidden gem has some really tasty dishes. I went for a variety of snacks so I could try a little bit of everything. First, the shrimp and grits because I can never NOT order these. Maybe a tad soupier than I prefer, but the flavor was on point.



Next, the garlic and parmesan mashed potatoes. Personally, I think all mashed potatoes should have garlic and parmesan, and these are the reason why. The potatoes are delicious with the slight sharpness of parmesan and the depth of the garlic. Yum.



Then, I tried the sweet mac & cheese. I looove a sweet mac & cheese, and it's hard to find locally. This is a solid version, but I wouldn't have hated some more cream to make it that more luscious.



Potato salad is often reserved for picnics, but I'm happy to have it any time - especially versions that have egg, chive and mustard. Yum.



Finally, I had ordered a banana pudding, but they were out. So, an apple cobbler was subbed instead. It was tasty - heavy on the cinnamon but perfect for a fall treat.

Grade: B

Soul Food Twist is one of Huntington's newest restaurants and has been pretty active on social media about all restaurant's ups and downs. So, it's been fun to watch their journey. 



They first entered my radar when I saw they were crowdfunding to open the restaurant. Soul food?! Caught my attention real fast - we need more of these in West Virginia - and specifically the Metro Valley area. After a series of false starts, the restaurant finally opened to customers lined up around the building. Constantly. Until they were sold out.



I had to make plans to arrive at the restaurant right around opening time to get in line to make sure I got a plate. On this particular day, I ended up here about 45 minutes after they opened, and they were already sold out of a lot of items. But, I ended up with southern string beans, mac attack, and bbq pork chop. Plus, I got a piece of a tasty cinnamon cake with buttercream icing. 



Now, I had asked for a double portion of mac, but they had just the one I received left. And, I wanted to go with meatballs - the other entree option - but they were out of that too. But, someone must've been looking out for me because this plate was bangin'. A Pork chop might be one of the last things I'd order on a menu. But this was so tender, topped with a sweet and tangy BBQ that I kept coming back to. The mac & cheese - or mac attack - was tasty, and I'm glad I got some greens on my plate. I can't wait to try another meal.

Grade: A

Here's my latest column for the Charleston Gazette-Mail:

For many in Appalachia, Christmas Eve consists of light snacks in anticipation of the next day’s baked ham with brown sugar glaze, mashed potatoes and gravy, green bean casserole and lots of cookies.

But if you’re of Italian heritage, the day before Christmas may consist of deep-fried calamari, octopus salad, clams, fried smelts, scallops, shrimp cocktail, oyster shooters, scungilli (sea snail) and baccala (salt cod).

The Feast of the Seven Fishes, held on Christmas Eve, is an Italian-American celebration that features fish and other seafood dishes and is rooted in the ancient tradition of Roman Catholics abstaining from meat and dairy products before holidays, according to Saveur, the gourmet food and travel magazine.

“It’s unclear where the fixation on seven types of seafood came from in the America meal — some say it represents the seven sacraments, seven cardinal virtues, or seven days of the week. Some Italian-Americans set a different number all together, like 12 (guessed by some to represent the 12 apostles),” reads an article by Saveur’s Stacy Adimando.

While the features of the meal are rooted in Italian traditions, the Feast of the Seven Fishes is an Italian-American creation. It’s likely Southern Italian immigrants brought the concept with them to America, and it has developed over time into the official “Feast of the Seven Fishes” meal that celebrates history, family and food.

Communities all across America now host the feast on Christmas Eve, specifically in areas with large Italian populations — including Appalachia.

Many Italians from the Calabria region of Italy made their way to North Central West Virginia to work in the coal mines in the early 1900s. In 1910, more than 17,000 Italians were living in West Virginia, making up 30 percent of the entire foreign-born population of the state, according to the West Virginia Encyclopedia.

Robert Tinnell, a Marion County native with Italian heritage, wanted to document the Feast of the Seven Fishes Christmas Eve tradition he grew up with by creating a graphic novel in 2005.

The graphic novel spurred Fairmont’s “Feast of the Seven Fishes” festival the following year, which was filled with street vendors, a cooking school, entertainment and music. Thousands attend the festival each year, and it has been named a Top 20 Event for December by the Southeast Tourism Society.

Most recently, the book has been adapted into a film and was shot in North Central West Virginia — cementing the region’s status as the capital of the beloved feast.

Like many events, the Feast of the Seven Fishes Festival will look a bit different this year, with drive-thru menu options and televised programming in lieu of a street festival.

But the sentiment of the holiday remains. West Virginians can continue to celebrate the heritage of West Virginia and the patchwork of various cultures that make Appalachia unique during these uncertain times.

The Feast of the Seven Fishes is one example of honoring our roots while maintaining an Appalachian spirit. Now, I think more than ever, it’s important to keep our neighbors and community in mind as we weather challenges ahead during this different holiday.

So, maybe add a fish dish to your upcoming holiday in honor of this tradition, celebrate Appalachian heritage and stay healthy, friends.


Stuffed Squid or Stuffed Calamari

From Shannon Colaianni Tinnell. Originally presented by Robert Tinnell.

Marion County native Robert Tinnell celebrated the Feast of the Seven Fishes with his family every Christmas Eve growing up, and in 2006 partnered with Main Street Fairmont to host a festival in its honor. One key part of the festival is the “Festival Cucina” kickoff, an evening cooking school where his wife, Shannon, also shares some classic seafood recipes and dishes. The tradition has gained popularity in Appalachia not only through the festival, but also through the couple’s graphic novel and, most recently, a film. The festival will look a bit different this year, with a televised cooking school airing on WDTV on Friday, Dec. 11, a pop-up shop downtown and drive-thru feast option. If you’d like to get started early, check out this recipe from the Tinnells for a true, authentic taste of one of seven fishes.

2 to 3 pounds calamari

2 tablespoons olive oil

1 bunch finely chopped parsley

1 head finely garlic

1 whole egg

2-3 cups freshly grated Parmesan cheese

1 large can fine dry unflavored breadcrumbs

½ to 1 cup milk

1 teaspoon salt and pepper

Tomato Sauce:

2 large cans tomato puree

1 small can tomato paste

5 cloves minced garlic

1/4 cup olive oil

1 small white onion, chopped fine

fresh basil to taste

salt, pepper, and red pepper flakes to taste

First prepare the sauce. Saute the garlic and onion in olive oil over medium heat being careful not to burn the garlic. Add the tomato products and seasonings. Simmer on low heat. Add the fresh basil at the end of the cooking time.

Clean and prepare the squid by removing the tentacles and leaving only the body cavity. Chop the squid tentacles very fine. In a bowl mix them with the stuffing ingredients. Mix by hand, slowly adding the milk until a thick moist mixture is achieved.

Stuff the calamari being careful not to overstuff because they will shrink during the cooking process and burst. Drizzle the baking dish with olive oil. In the baking dish, lay the stuffed calamari in rows and cover with tomato sauce. Drizzle the baking dish with olive oil. Sprinkle with grated cheese and fresh basil.

Cover tightly with foil and cook in a 450-degree oven for 45-60 minutes. The squid is done when it feels tender at the pricking of a fork.

Appalachian Beekeeping Collective is:

"We are a nonprofit organization that trains, supports, and provides bees and equipment at no cost to partner beekeepers in economically distressed Appalachian communities.



We help our partners produce natural honey (and income) in the “greenest” possible way. Our bees gather pollen and nectar from nearby forests and fields, not agricultural crops sprayed with pesticides. ABC partners practice natural beekeeping, using no synthetic chemicals or antibiotics."



I was so excited to receive a sample in the mail to try. What an incredible mission and concept. I love local food AND creating an industry that's sustainable. Check out how they do it and the impact they make.



Go check out how cool it is to learn about the beekeepers producing the honey! 



The Appalachian Beekeeping Collective is a project of Appalachian Headwaters, a 501(c)(3) nonprofit organization. Headwaters’ primary focus is on ecological restoration and environmental education. Headwaters creates and supports a wide range of environmental programs in addition to the Appalachian Beekeeping Collective.



OK - but how is it? It's absolutely lovely! I've taken to using honey in tons of stuff - biscuits, sauces and more. This evening, it made for the perfect topping on a spicy chicken biscuit. Mmmm Mmm. Try some and support an amazing initiative. 

You're probably familiar with Girl Scout Cookies in the spring ... but did you know they sell fall products, as well? And, you know how good the cookies are ... so just think about how delicious these candies and nuts are!

They sell things like:

Birthday Party Mix
Chocolate Almonds
Chocolate Covered Pretzels
Chocolate Covered Raisins
Cracked Pepper & Sea Salt Cashews
Cranberry Trail Mix
Dark Chocolate Mint Trefoils
Dark Chocolate Sea Salt Almonds
Dark Chocolate Sea Salt Caramels
Dulce Daisies
English Butter Toffee
Fruit Slices
GORP Trail Mix - 28oz Jar
Honey BBQ Snack Mix
Honey Roasted Peanuts
Mint Trefoils Tin
Peanut Butter Monkeys
Pecan Supremes Box
Peppermint Bark Round
Spicy Cajun Mix
Whole Cashews



So, of course I had to try a whole bunch! Just like cookies, there are two main suppliers. So the folks outside this region have a different supplier who has slightly different products, like:

Dulce Owls
Fresh, milky caramel surrounded by smooth milk chocolate. 

Fruit Slices
Fat free! Chewy fruit slices in an assortment of flavors. 

Peanut Butter Bears
Milk chocolate bears with a smooth peanut butter filling.

Hot Cajun Crunch
Cajun corn sticks, seasoned peanuts, pretzels and sesame sticks. 

Chocolate Covered Raisins
The plumpest raisins covered in smooth milk chocolate. 

Cranberry Trail Mix
A tasty mix of peanuts, raisins, cranberries, cashews, banana chips, almonds and walnuts. 

Dark Chocolate Caramel Caps with Sea Salt
Dark chocolate covered caramel topped with sea salt. 

English Butter Toffee
Crunchy handcrafted toffee drenched in milk chocolate. 

Deluxe Pecan Clusters
Roasted pecans covered in caramel and milk chocolate. 

Chocolate Covered Almonds
Crunchy almonds covered in milk chocolate. 

Dark Chocolate Mint Penguins
Rich dark chocolate penguins bursting with frosted mint. 

Cashews with Sea Salt
A classic favorite roasted and salted with sea salt. 

Peanut Butter Trail Mix
Peanuts, peanut butter gems, peanut butter mini cups, mini pretzels and cashews. 

Girl Scout Tin with Mint Treasures
Creamy milk chocolate with a refreshing mint-filled center. 

Holiday Tin with Caramel Treasures
Creamy caramel centers covered in smooth milk chocolate. < >
I used a combination of both the nuts and candies to make a nice snack spread for Thanksgiving. Tasty!