The Carver Career Center hosted a Culinary Showcase that raised money for the school's culinary program. 



I am fortuned to work with two organizations who support this initiative - Girl Scouts, which donated a case of cookies for their silent auction and the Capitol Market, which was a sponsor for the event and invited me to attend. 



The event featured some light snacks, a moonshine bar, DJ EJ, silent auction and bites from some of the area's best chefs at the Charleston Coliseum & Convention Center. Jim Strawn and Taylor Eaton hosted the evening, while Chef Paul Smith, Delegate Kayla Young and Chris Colagrosso were the celebrity judges.



"An engaging evening that brings many unique ingredients together to create a great recipe of celebrating our diverse local culinary community. Attendees will have the unique opportunity to watch each local Food and Beverage professional prepare their signature item right in front of you as you network and enjoy being a "foodie for the night" all while knowing you are helping to provide scholarship dollars that will have a lasting impact."

Evan Wilson, Ichiban Pan Asian - Vegetarian Sushi Roll with Asparagus & Spring Roll 





Jeremy Sprouse, The Lookout - Scallops with risotto and balsamic reduction



Kerry Martin, Karubees Jamaican Restaurant - Jerk Chicken & Curry Rice





Michael and Rachel Ervin, Coal River Coffee - The Upside Down: Raspberry Macchiato with Mocha Cold Foam





Camron Cordon, Phat Daddy’s on Da Tracks - Pulled Pork or Chicken Slider with Slaw and Baked Beans



Morgan Morrison, Rock City - Assorted Desserts with Fruit Pizza Cookies and Layered Puddings



Stephanie Kraus, Valley Cakes & Café - Assorted Cupcakes with Candy Bars





Ke, Keekreationzzz - Mac & Cheese & Soul Food Cupcake with Fried Chicken, Cornbread, Mashed Potatoes and Gravy Pipette





Anthony Wilkins, Gourmet Fast - Oxtail and Grits







Dennis Harris, Edgewood Country Club - Watermelon Gazpacho





Thomas Grant and Mandy Gum, Carver Career Center - Sausage and Pea Pesto Crostini & Shrimp with Pico





What was your favorite bite?

I've been coming across more and more popcorn made in West Virginia. Kettle corn, speciality popcorn - whatever it is, it's growing.



The Sugar Shanty makes appearances at local events and shops. I was recently able to check them out in Marmet and got my hands on some kettle corn.   



I was so tempted to get the fruity pebble kettle corn because look how gorgeous it is! But I went with the regular kettle corn, knowing the other might be too sweet for me to eat that much of. It was just a touch stale, but to be expected when it's been sitting on a shelf. Still tasty, though - always love that sweet and salty.

Barboursville has some really great little places.



Recently, they added to that lineup with 1861 Public House.



The pub is really cool; it has like a garage door-esque front window, a very sleek vibe and some mighty fine cocktails.



I had the Pink Elephant, which has blanco tequila, mezcal, simple syrup, lime, pineapple, and raspberry. It was a little strong, but still sweet, for a really nice balance.



I also had a buffalo chicken pizza. And, I know food really isn't their main draw - but this was pretty damn tasty. Sweet drink, tangy pizza = happy Candace. Plenty of toppings, nice mix of textures, a solid little lunch!



Grade: A

A roving coffee truck is making its way through the Kanawha Valley.



Bee Box Coffee sets up in Scott Depot and Elkview currently, and I was able to catch them at the latter location. 



The little trailer is cute with its honeybee theme. They were out on a supply run when I arrived, but I stuck around because I already was struggling to find time to visit them. They were out of a few things, but in general they have lattes, cappuccinos, mochas, loose leaf teas and frappes. 



I ordered a caramel frappe - not realizing it would be totally cream-based and no coffee - but it was still very tasty, just without the zip. Sweet, thick and super creamy.



Grade: B

Recovery Roasters is based in Huntington and uses single origin coffee to support addiction recovery.

Here's a bit more about them via the Marshall student newspaper:

Michaela Marshall, a junior double-majoring in nursing and psychology has been roasting coffee since January, and began her small business, Recovery Roasters, in June.

“I wanted to allow other people [to] love my coffee as much as I do,” Marshall said. “I named [the business] Recovery Roasters to allude that our profit goes towards helping those struggling with addiction who don’t have insurance or what they need.”

Recovery Roasters is a nonprofit, and Marshall says that all proceeds are divided between obtaining what she needs to maintain her business and going towards the betterment of the local recovery community.

“The rest goes into a scholarship fund that adults can apply for if they walk into the clinics we are partnered with,” Marshall said. “Whatever funds are in the account at the time go towards their treatment cost or getting what they need such as toiletries or diapers for their kids.”

Marshall said she is passionate about sharing her love for roasting coffee, and the process of doing so.

“I order the unroasted coffee beans from a third party who gets them directly from the farmers in Mexico and Ethiopia,” Marshall said. “They ship them to me in a burlap sack where I measure out portions of the beans, and put them in the roaster where they are heated and rotated until the desired color and strength.”

Marshall said after she roasts the beans, she cools them immediately by placing them in a sifter to preserve the quality.

She said the beans are then kept for 24 hours and packaged for orders.

“Orders can be a light, medium, or dark roast and either ground or whole bean,” Marshall said. “Our most popular coffee is the Ethiopian Yirgacheffe, and my personal favorite is the Mexico La Laja.”

Marshall said the Ethiopian Yirgacheffe is a smooth roast with a note of lemon and hint of dried blueberries, and the Mexico La Laja is sweet with mild orange acidity and hint of chocolate.

“Right now, Recovery Roasters is just online through our website and social media,” Marshall said. “I would love to keep growing and expanding in the places where the coffee is sold.”