The Tap is part of a revitalization of the main street area in St. Albans, in. my opinion.



There's coffee, ice cream and now, a tap house. "We are a local tap house in St. Albans, WV. We have a specialty food menu along with some of the finest craft beer, wine, ciders & seltzers from the state of West Virginia and the surrounding areas."



The space is lovely, but not too big. It's been packed each time I've gone. Because of that, I think, service has been hit or miss. 



Drinks have been decent - I had a house sangria, but I appreciate the variety they bring in from places like The Peddler and Weathered Ground.



When I've gone for brunch, I tried the chicken and waffles; the chicken cut itself could have been a better quality, but I did enjoy the waffle with the local syrup. 



Avocado toast (with goat cheese!) was pretty tasty and stacked with toppings, and the breakfast pizza was the winner of the group. 



It had that ooey, gooey cheese and comforting flavors that hit the spot on a Sunday.



Grade: B

Two of the area's favorite restaurants have come together in Rising Creek 2 Tutto Gelato.



"We are very excited to announce the partnership of Rising Creek Bakery & Tutto Gelato Cafe. Bringing you a fusion of our menus in a new space located at Colonial Park in Suncrest. Offering homemade baked goods, salt rising bread, panini, soup, gelato, full espresso bar and more. Our partnership is focused around friends, family, community and quality products rooted in our familial backgrounds."



This was really an exciting find for me when I stumbled upon it some time ago now. These are two great restaurants - one that has been located over the state border and another that has been a pillar in the Morgantown community for years. 



Gelato? Sandwiches? Appalachian bread? This new spot has it all and more.



Located in Star City in a small plaza that I haven't seen a restaurant in before, Rising Creek 2 Gelato offers breakfast options like smoked salmon on salt rising bread, lunch options like the "Florentine," which has grilled chicken, provolone, fontina, tomato, spinach, sun-dried tomato pesto and garlic mayo; and gelato and espresso.



I ultimately went with the "SMOKED SALMON ON SALT RISING" - Smoked salmon, house made cream cheese caper spread, pickled red onions and fresh greens served with a side of fruit. It's like an Appalachian version of bagel & lox. It's that same tasty flavor profile all piled on salt rising bread. 



And that salt rising bread adds a deliciously buttery flavor. And something as simple as a green salad and fresh fruit adds some lightness, freshness and acidity. Very tasty.



To top it all off, I tried a macaron! You can't find them everywhere in town, so it's a bit of a treat. And, it was tasty, too. Overall, a lovely brunch that I wouldn't hesitate to enjoy again.

Grade: A

The Junior League of Charleston, WV, will be partnering with Chef Paul Smith at 1010 Bridge Restaurant to host “Modern Mountain Measures,” which will be a prix fixe community dinner based on the classic recipes from our two cookbooks: Mountain Measures and Mountain Measures, A Second Serving.

The dinner will be held on Sunday, Nov. 13 at 5 p.m. The meal is $100, including gratuity before Oct. 1.
Additional drinks and copies of the cookbooks will be available to purchase at the restaurant.



At the dinner, we will be taking supply donations of baby onesies, animal pacifiers, rattles, and baby books for the children at the CAMC Women's and Children NICU. Please be sure to purchase your tickets before they increase to $115 on Oct.1.

Refunds will only be issued in the event of cancellation. All attendees are required to abide by federal, state and local COVID-19 guidelines and no guests showing symptoms for COVID-19 are permitted to attend.

It's not every day that you're in Minnesota while the state fair is going on.



In fact, for me, it was my first time in Minnesota, period. And, I was mostly just passing through, stopping to see some art, and hitting up the Mall of America.



But the fair, I learned, is one of the biggest state fair in the United States by average daily attendance and the second-largest state fair in the United States by total attendance (according to Wikipedia). 



So, I figured it was a sign that I needed to make it happen.



I only know a little bit about fairs. I've been to West Virginia's, and there's fair food, rides, agriculture exhibits and shows. 



In Minnesota, it's pretty similar, but on 10x the scale. It's the biggest fair I've ever been to; there were just swarms of people all throughout the fairgrounds riding rides, checking out seed art, and a new one to me: butter sculptures. 



They were pretty amazing, to be honest. It makes me want to buy a giant block of butter and try it myself. 



The other thing that fairs in the midwest are known for are fried foods on sticks. 



Some offerings were pretty standard, and lots of folks get excited about a bucket of cookies. But the most exciting option for me was cream cheese-stuffed green olives deep-fried on a stick and served with ranch. 



These were really tasty. All the briny goodness of olives, but with an added texture of crunchiness. 

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

The word buttermilk makes anything seem more indulgent. Buttermilk pancakes. Buttermilk fried chicken. Buttermilk biscuits.

But what is buttermilk?

Traditionally, buttermilk is the liquid that is left over from churning butter out of cultured cream. It is what is left in the churn after the butter has floated all the way to the top.

It is not to be confused with “sweet milk,” a term common in Appalachia that refers to whole milk.

Buttermilk has been a staple in the Appalachian diet for years due to its versatility, and because it has a higher level of acidity, it spoils at a slower rate than sweet milk. That made it especially popular in warmer climates before refrigeration was commonplace.

Its flavor is a bit tart, which works well in baked goods or even as a beverage. It is often found in biscuits, pastries, or in a glass with crumbled cornbread. Sometimes it was served on its own as a drink alongside meals.

The fermented dairy drink’s flavor adds contrast to sweets and is nostalgic for many in the region.

Today, buttercream, for the most part, is not made with cultured cream - but uncultured sweet cream. Instead, buttercream is now cultured separately.

Though the process may be different for creating buttermilk, Appalachians’ taste for the stuff has not changed. It is still popular as both a drink and part of meals - even though the advent of refrigeration has lessened the need for its hearty qualities.

Buttermilk’s integration into recipes draws on nostalgia for many. While it is valuable in its own right for its flavor, buttermilk also is reminiscent of earlier times in Appalachia. Times when things moved at a slower pace and that buttermilk was likely made less than a few miles away - if not a few feet.

It is often playing a supporting role in dishes; it is not the star. Buttermilk, though, pulls it all together. It is a background layer woven throughout the dish that adds richness and flavor.

It is not necessarily flashy or showy, which in many ways is not unlike Appalachia itself. Instead, both buttermilk and Appalachia are utilitarian, humble and hardworking.

Appalachia values these characteristics in food, but they extend to the collective community as well. Working together to create something bigger and better is at the heart of the region and reflected in the foodways of Appalachians.

How do you best enjoy buttermilk?