Little Fish Brewing is "locally sourced, meticulously crafted, with love" in Athens, Ohio.



"We brew with a farmhouse mentality, deriving inspiration from locally sourced ingredients. While saisons and barrel aged sours are close to our hearts, we also love to brew and drink a hop-forward pale ale or a subtly crafted lager. Nothing is off the table, as long as it pairs well with friends and family!



We strive to make our brewery a reflection of our beliefs. We source the majority of our grain and a portion of our hops in-state. Our electricity is generated by our solar panels and wind power credits. We are 100% independently owned. Every little bit helps."



They're a really cool little brewery with a nice outdoor space. I started with their "Honey Bruin," which is a sour brown ale was aged 22 months in used French oak wine barrels & neutral American oak bourbon barrels, and refermented on raw buckwheat honey, which adds an earthy, caramelly flavor and mouthfeel. It was refreshing, light and super drinkable. Just a really nice enjoyable beer.



I also ordered this beautiful plate of homemade linguine pasta with a beautiful flower garnish. It had a umami base with some parmesan and a kick from chili peppers. I love, love the chewiness of homemade noodles. So yummy. 

Grade: A

This rainy day has me reminiscing about a comforting meal I had recently in Huntington at the Gumbo Stop Cafe.



The cajun and creole restaurant is located at Heritage Station and helps fill a gap in our culinary scene, which I really appreciate. Serving po'boys, jambalaya, etouffee and more, the restaurant has so many tempting offerings that it's tough to choose just one.



It's a really small space, but bright with color and smiling faces. There are only a handful of tables in here, so takeout is a safe bet. I went with the muffuletta sandwich, which has layers of pistachio-mortadella, spicy capicola, genoa salami, mozzarella, provolone, house olive salad, on sesame seed Gambino's Italian bread. 



When I had the original sandwich in New Orleans, I fell in love. So I was excited to get a version locally. And, I think it holds up pretty well! The original version was almost like compressed - there's no empty space in that sandwich. Every bit is smashed down and full of flavor. This sandwich was a touch fluffier, which makes it a bit more difficult to get a bite of all the flavors at once. BUT, that's an easily solved problem: unhinge your jaw. Quality meats, ample olive salad and a good bread make this sandwich sing. I was happy. 



I also ordered some jambalaya. The top was much soupier than I expected, but once I dug my spoon down below the surface to get some of the rice and andouille sausage, mmm-mmm was it flavorful. I mixed it all up so all those juices helped moisten the rice. Scallions make everything better. 



They even have delicious desserts. No banana pudding on this day - but an incredible (pineapple?) cake with strawberries and whipped cream was juuuust delish. 



Go, and go now.

Grade: A

Based in Vienna, West Virginia, this Napoli's is one of the last locations in the area that hadn't I visited.



The menu features pizza, burgers, pasta, and more.



I put in an order in advance, but it was not ready when I arrived, unfortunately. So I ended up waiting for quite a while before my meal was finished.  



I went with a simple spaghetti - not usually my go-to, but sometimes a super simple meal is what hits the spot. 



It also came with breadsticks. Overall, this was an average meal. The service was below average; the spaghetti was a lackluster pile of noodles and mildly flavorful tomato sauce. Not bad, but not notable. Average all in all. 

Grade: C

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

There are few certainties in life: taxes, death – and Girl Scout Cookies.

From third grade when I would knock on neighbors’ doors peddling cookies to college when I would purchase way too many cookies from a coworker’s daughter, Girl Scout Cookie Season has been a constant in my life every spring. And while the season remains, the individual cookies may change.

During my 33 years on this planet, there have been 30 Girl Scout Cookies introduced by Little Brownie Bakers, which is the baker that supplies cookies to the Girl Scouts of Black Diamond. Fun fact: Did you know that there are actually two different bakeries that supply Girl Scout Cookies? That’s why some councils may sell “Caramel Delites” while others sell “Samoas,” though they’re pretty much the same cookie. Our region is Team Samoa. Some cookies may stand the test of time and become regulars - like Thin Mints, Trefoils and Samoas, while others become one-season wonders.

Let’s touch on some of the cookies of yesteryear of which I wouldn’t mind seeing a repeat performance:

Van’Chos (1974-1983) - One sleeve each of chocolate and vanilla sandwich cookies. Each cookie contains a creamy vanilla center.

Medallions (1983-1984) - One sleeve each of fudge bottom-coated or pecan praline bottom-coated shortbread cookies. The cookies were shaped as medallions and commemorated over 50 years of Girl Scouting.

Echo (1987-1989) - Two rich, dark chocolate cookies with a creamy vanilla filling.

Golden Nut Clusters (1991-1993) - A cluster of chewy caramel and pecans on a tender cookie covered with a light maple flavored coating.

Juliettes (1993-1996) - A delightfully crunchy combination of caramel and pecan covered with a fudgy chocolaty coating.

Aloha Chips (2000-2004) - The distinctive and exotic taste that only crunchy macadamia nuts and creamy white fudge chips can deliver.

Cafe Cookie (2005-2007) - Caramelized with brown sugar, this charmingly crisp cookie will delight even cookie connoisseurs. With a hint of cinnamon spice, it’s perfect with your favorite warm beverage.

Dulce De Leche (2008-2009) - As fun to say, as they are to eat! Inspired by the classic confections of Latin America, these sweet, indulgent cookies are rich with milk caramel chips and stripes.

Thank U Berry Munch (2009–2014) - Real, premium cranberries provide a delightful tartness in these hearty cookies sweetened with creamy, white fudge chips. Crispy rice delivers a satisfying crunch.

Rah-Rah Raisins (2014–2016) - A team of raisins and Greek yogurt-flavored chunks score big points in this irresistible, crispy oatmeal cookie.

That brings me to this year’s newest cookie: Adventurefuls - Indulgent, brownie-inspired cookies with caramel flavored crème and a hint of sea salt. Inspired by all the amazing things girls learn and the adventure-packed experiences gained from participating in the Girl Scout Cookie Program. Now, think of the Adventureful brownie base as a “corner of the pan” brownie - one that is nice and crunchy around the outside. The caramel isn’t ribbon-y, but rather a caramel creme so it’s just slightly softer than the base. And chocolate, of course. There’s always chocolate. While I’m typically a Tagalong gal, the Adventureful is giving my longtime favorite a run for its money.

I like the crunch, the sweet and salty balance and the fact that every box goes to supporting young girls’ goals to be the next generation of leaders. For my money, Adventurefuls are taking the cake - or parfait. In full disclosure, I am employed by the Girl Scouts of Black Diamond Council, and opinions expressed here do not reflect those of the Council. They are solely my own. I’ve always loved Girl Scout Cookies, so I am excited to share my devotion – no matter where I am.

RECIPE: Ice Cream Parfait with Girl Scout Adventurefuls Cookies
When you have a cookie as good as the Adventureful, it doesn’t require a whole lot to make a delicious dessert. The crunchy cookie makes a perfect base for any indulgent ice cream, whipped cream or mousse concoction you can come up with. For this parfait, I purchased a few of my favorite sweet treats and layered them to make the ultimate dessert.

Ingredients:
5-6 Adventurefuls Girl Scout Cookies
1 cup salted caramel ice cream Handful of mini caramel cups
1 cup vanilla ice cream
2 tablespoons of whipped cream

 Directions: Crush up the Adventurefuls Girl Scout Cookies and layer half of them them in a parfait cup. Then, add a thick layer of salted caramel ice cream, pressing down to fill in any gaps from the crushed cookie. Then, add a light layer of whipped cream on top of the ice cream being careful not to mix the two together so that straight layer lines can be seen along the edges. Sprinkle in some mini caramel cups (or peanut butter if you so choose) atop the whipped cream. Begin the process again by layering the remaining crushed cookies, then the remainder of the salted caramel ice cream and whipped cream. Garnish with a whole Adventureful cookie and dig in.

Casa Nuevo in Athens is a worker-owned restaurant dishing out Mexican-inspired food. 



The fact that it's worker-owned was super interesting to me. What does that mean? 



"A worker-owned co-op is a business where the workers of the cooperative have joined together to produce goods and/or services for sale. The workers, being the only members of the cooperative, elect the Board of Directors and share whatever profits are earned by the business."



They also don't allow tipping - instead, they pay their "Casatrons" a liveable wage (what they call their servers). They just have a very cool, progressive way of running their business - from how they support their employees to how they source their food and everything inbetween. 



Because I visited during the era of COVID19, it was takeout only. So after perusing the menu full of burritos, tacos, quesadillas, and enchiladas, I went with the Albondigas: pork meatballs simmered in the house BBQ salsa and served on a bed of jasmine rice. 



These were really tasty! I was so full from our mini food tour of Athens, but I kept sneaking bites of these meatballs. They were moist and had some sweetness and some spice. And I loved how there was plenty of the salsa to soak into the jasmine rice, which is sometime my most favorite part of a meal. 



Grade: A