Route 60 American Grill & Bar is definitely heavier on the bar side.



Located in downtown White Sulphur Springs, the bar has a more comprehensive drink list than a dining menu, though it's mostly made up of domestics.



Somehow, in half an effort to be obnoxious, I went with a Smirnoff Red, White and Blue and thought I was hilarious. 



For food, I ordered some mini corndogs, which were standard bar fare. 



For me, this seemed pretty standard, run-of-the-mill local watering hole. 

Grade: C

A few weeks ago, I went to check out the West Virginia State Folk Festival.



Not only had I not been to the festival, but they were also hosting a pepperoni roll championship as part of it, so I had to check it out.



They had professionals judging the competition, I believe.



But the most fun part was that you could purchase pepperoni rolls from a huge selection of entrants. 



For $10, I secured six different pepperoni rolls to try - from local grocery stores to homemade. 



There were some with cheese, no cheese, ramps, sweeter dough, more dry dough - and everything in between.



Have you checked it out?

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.