Take a look at all the goodies in this month's J.Q. Dickinson Appalachian Mercantile box. 

I have a soft spot for drive ins, whether it's the nostalgia factor or just that it's something different and fun to do. They have been waning in popularity - at least in the Mountain State. I've been to all the current ones in West Virginia - and then a brand new one opened up in Oak Hill.



The Starlite Drive-In just opened this summer, and it's unlike any other drive-in I've been to. It's $8 cash per person to watch a double-feature - which are usually brand new movies! Modern bathrooms (nice ones!), modern concessions, and even a little food truck of its own. Let's focus on the food. 



The main concessions building has movie favorites, like nachos, big boxes of candy, popcorn, and even hot dogs and pizza. 



I went with a box of Milk Duds (these are the best) and a small thing of nachos. I didn't want a huge portion here, though I am definitely curious about the pizza in the future. The nachos were a small portion, plenty of salted corn chips and some hot fake cheese that is oddly comforting. 



But I wanted to try the Little Dipper food truck. This one is cash only, but they have some different items. When I was there, they had pulled pork, philly cheesesteak, corn dogs, cotton candy and more. 



While it's not usually my go-to, I was in the mood for a philly cheesesteak. It was calling to me. And maaaan, I know why. 



This sandwich was GOOD. And not just standard drive-in fare good - really tasty good. The bread was a nice medium between soft and crusty. The meat was a good quality with no chewy or stringy pieces. Plenty of mayo, cheese, peppers... I might need to go back to the drive-in JUST for this. Perfect bites.



You can get it as part of a meal deal with a bag of chips and a drink, too, and it comes in this little tray that was like a perfect little tv dinner - but for a movie. I also believe they have since added another food truck - but this one for ice cream. Yum.



If you have a free Thursday, Friday or Saturday before this summer is over, I strongly recommend checking it out for a new movie, a fun evening or some pretty dang good food.

I've been blueberry picking. Strawberry picking. Apple picking. And now, blackberry picking.



From WebMD: Blackberries and black raspberries are both delicious, wholesome fruits that often get mistaken for each other. They share a dark, rich purple color and bumpy texture that not many other berries have. Despite their similarities, they’re entirely different fruits.

Blackberries and black raspberries are both members of the genus Rubus, otherwise known as bramble plants. Brambles include raspberries, blackberries, and dewberries. Generally, brambles are thorny, bristly bushes that produce fruit during the summertime.

Surprisingly, blackberries and black raspberries aren’t real berries. They’re “aggregate fruits”. That’s because they’re made of drupelets, or individual nubs, that form together to make one whole “berry.”

In the wild, blackberries and black raspberries can be tough to tell apart. Once you pick the fruit, you may be able to tell what kind it is by looking at the core. A blackberry has a soft white or green center. Black raspberries are hollow on the inside, because they separate from their stem when plucked.Blackberries are also larger, shinier, and smoother than black raspberries, which often appear matte with fine hairs over their surface.
  


My friend Beth and I made a treacherous trip to Shady Oaks Farm to do our picking. Located in Poca, this farm is off the beaten path. I knew they said the road was gravel - which is fine - and that 4WD was recommended - also fine. But I was still in for a treat. 



Let's start with the berries - a few beautiful rows of lush berries dotted every bush. In varying stages of bright red to deep purple, the berries were plentiful and juicy. We had to fight some flies for our share, but it was a nice - albeit warm - adventure. We paid in cash and they gave us a ziploc baggie to take home our treasures. 



What is less glamorous: getting lost trying to find the farm because it's not super well-marked. A guy in a jeep telling me my car wouldn't make it. Us trying to walk like halfway there before turning around to get my car. A steep hill downward that goes through a creek - a few inches deep. Up a fairly rocky hill, back down and then a fairly flat area that has lots of holes. On the way back, trying to straddle the middle and right side of the road to not drag and sinking in mud. Literally. Not able to get out. Nearby neighbor tries, calls for help. The folks from the farm very generously hooked a chain up to my car and pulled me back out, so I could climb the hill and then finish the rest of the drive - including through the creek. 

A new chef has settled in Charleston, bringing her Mississippi and California roots with her.



Chef Amanda Ivy began arousing excitement when she announced she and her food truck Low Ivy Catering were coming to the Capitol City. She has since pivoted into a different pop-up concept, as well as made-to-order tamales.



Delta Tamalero: Handmade Tamale Orders Serving West Virginia! Chef Amanda was born in Mississippi and Raised in California. Our Tamales are a hybrid of a traditional Mexican Tamale and a Mississippi Delta Style.



She has been offering two different styles per week, with one being vegetarian. You simply can email her and indicate how many dozen you would like. I went with a dozen of the pimento cheese, which I simply warmed up in the microwave and added some sour cream and scallions for a delicious snack. 

Some of the others she's offered include: 
Pulled pork 
Sweet potato masa and collard green
Oaxacan chicken mole
Cheeto and pimento cheese
Black bean
Pork tinga
Flaming hot chicken and pepperjack
Potato and pepperjack

Which have been your favorite?

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?