I'm always excited to find out about a new winery in West Virginia. I recently came across Cold Run Valley Winery in Berkeley Springs.



This winery features 100% natural fruit aged for one year on the farm. They grow their own fruit and bottle it on the farm. 



When I visited, there were actually a few folks already there so they were passing out samples here and there. 



I was able to try a strawberry and a black raspberry - and they were both quite sweet. But, there's no doubting that they are delicious. They also have apple, strawberry, blueberry, peach and mixed fruit.



The owner said he had reached out to Lambert's, who has served as a mentor for the new winery. That's not the first time I've heard that, so kudos to the Weston winery for helping the industry as a whole.



Have you been?

El Pollon is a new restaurant in Morgantown - but not new to West Virginia. In fact, they have an original location in Ranson, West Virginia - all the way over in the Eastern Panhandle.



This restaurant features Peruvian-style rotisserie chicken, but has a variety of different options - from breakfast to wings.



"The Charcoal Rotisserie chicken "Pollo a la Brasa" is a cultural icon of Peruvian cuisine, which originates in the 1950s in the city of Lima. In October 2004, The National Institute of Cultural declare "Pollo a la Brasa" as " Cultural Heritage of the Nation." On June 23, 2010 is setting the "Day of Charcoal Rotisserie Chicken" "Dia del Pollo a la Brasa" to pay tribute to a cultural icon of Peruvian cuisine, the third Sunday of July each year. The Peruvian chicken coals has become part of the national cultural heritage."



I ordered lomo saltado - tender steak sautéed with onion and tomatoes, served with french fries and a side of white rice. This popular Peruvian dish is not found in many places around the Mountain State, so I was excited to check it out. 



The stir fry had delicious tender strips of steak and a nice sweetness from the sauteed red onion. I dipped my fries in the delicious, savory juice and it was tasty. It's really a straightforward dish, but the attention to seasonings and spices make it shine.

Grade: A

My latest column for the Charleston Gazette-Mail:

In Appalachia, we like to make use of every part of an ingredient.

Take a carrot, for example. Chop and roast the root vegetable, then save the tops for a pesto or vegetable stock. Apples? Enjoy the fruit and use the skin and core to make a jelly. For potatoes, cube and boil the spuds to make mashed potatoes, but keep the peels to roast as a crispy topping for a casserole.

And then there’s watermelon.

Yes, watermelon. The pink meat of the fruit is often enjoyed at backyard barbecues or poolside gatherings, and the green rind — not to be tossed aside as waste — can then be pickled.

While not unique to Appalachia, this classic Southern tradition of pickling watermelon rind fits into West Virginia’s food culture.

Resourceful. Creative. Tasty.

Watermelon is thought to have originated in Africa thousands of years ago and spread through China, Europe and America. Now, it can be found at any family reunion, summer party or festival.

And pickling the watermelon rinds is a great way to not only make use of the whole melon, but also enjoy a bit of summer all year long. The pickled rinds are sweet, zesty, and full of vitamins B and C.

Depending on your choice of pickling spices, the rinds can be suited to your tastes. Add them to a summer charcuterie board, top tangy deviled eggs with them or even try them on a hot dog (just don’t tell West Virginia hot dog purists I suggested it).

This perfect Southern- turned-Appalachian snack gets at the heart of summer — and Appalachian values.

With a name like H.B. Snallygaster, this Bolivar store seems like it might be right out of a Harry Potter novel. However, it's just full of yummy food, delish snacks and lots of great local products.



Bolivar Bread is one of those local companies that has lots of great goodies at this store. I bought some granola as a gift and also found Joan & Joe Coffee, which is based in Harpers Ferry and roasts their own coffee beans. I can't wait to go back and check out their own coffee shop.



And I also got this perfect assembly of herb blends to make dips from The Cottage of Herbs. Yum!



But right here at H.B. Snallygaster, they have a small deli with sandwich, flatbread and soup offerings. 



I went with a simple ham and cheese sandwich, which was so packed full of ham that it was difficult to close it! They don't skimp, that's for sure. This version didn't have melty cheddar, but was instead a cool sub with mayo and white cheese.



Such a fun little store with a beautifully old soul - and some tasty food.

Grade: A

What is time? The last year has been a bit of a blur with the COVID-19 pandemic, and I'm playing catch up. But I didn't want to keep this delicious secret from you for any longer: Hamilton's Tavern 1840.



This Bolivar restaurant all the way over in the tip of the Eastern Panhandle is one of my favorite discoveries of the past year.



My actual visit was quick - I was just inside for a few moments to pick up a to-go order, but it is absolutely lovely. The decor is beautiful, with a combination of traditional features with modern touches - all in a robin's egg blue. It looks elegant yet rustic.



The menu features gems like deviled eggs, mushroom mille-feuille, pork wellington and seafood newburg. In my neverending quest to devour all things mac & cheese, I went with the seafood mac & cheese on this day - shrimp, langoustine lobster, old bay, and sharp cheddar cheese - fitting for an area bordering Maryland.

Creamy, indulgent and some nice baked crispies for texture - even green onion to give it a nice little kick to cut through the fattiness. Delish.



I believe the restaurant is moving to a new location, so it may be a perfect excuse to visit again, dine in and try yet another outstanding dish.