Sego is a New American restaurant located in a boutique hotel in one of the most beautiful areas of the world - in the center of several national parks around Arizona and Utah.



"SEGO SERVES DINERS A SELECTION OF REGIONAL NEW AMERICAN CUISINE FOCUSING ON WHAT MAKES THIS COUNTRY UNIQUE AND ECLECTIC. FROM COAST TO COAST, THE USA HAS SOME OF THE FINEST WORLD CUISINE AND WE HONOR THAT MELTING POT THROUGH OUR SOCIAL PLATES DINING CONCEPT IN ONE OF THE UNITED STATES' MOST STUNNING LOCATIONS."



The dining space is lovely. It was warm and inviting with a touch of subtle elegance. The menu features plates to share, which include land, sea, toast and garden options.



I had the filet with a horseradish cream sauce, which was delectable. I love the flavor and the cook of the beef, and the cream sauce gave it a nice layer. The lightly shaved pecorino on top of the potatoes and all over the dish added that deep umami flavor the brought the dish together. I also have the elote fritters, which were as good as they sound. A little spice, a little crunch, a little creaminess, a little funk from the cheese, and you have a delicious plate.



Grade: A

"Culinary Dropout serves classic meals done right. With crowd favorites like our pretzel bites and provolone fondue, 36-hour pork ribs, and our famous fried chicken drizzled with honey you’ll want to taste everything. Thirsty? Wash it all down with an ice-cold craft beer or a killer house-made cocktail. And don't forget to stick around for games and free live music with a laid-back vibe. Culinary Dropout is for anyone who loves damn good food and drinks," according to their website.



This rebel, rock & roll gastropub is located in a renovated motorcycle garage and also features ping pong, corn hole and foosball on the lawn. There is this industrial meets modern vibe inside. And, it is very, very loud.



Because they are known for their meat, cheese, and snacks, we had to try some of those out. Here is a sampling of what they had available:

MOLINARI SOPRESSATA 6
HOT COPPA 7
PROSCIUTTO DI SAN DANIELE 9
BRESAOLA 7
PRAIRIE BREEZE CHEDDAR 5
TRUFFLE CRESCENZA 6
AGED MANCHEGO 5.5
DOLCE GORGONZOLA 5.5
PIMENTO CHEESE 6




The manchego and Gorgonzola were my favorites because I like a little funk on my cheese. And, we also had the deviled egg snack, which I think you just cannot go wrong with a deviled egg. I do like mine to be heavier on the vinegar scale, but these were creamy and tasty.



I tried one of the pretzel bites as well, though it was mostly that provolone fondue that I was after. I could take or leave the pretzels, but I will always take melted cheese.



For my entrée, I ordered the summer corn lasagna. From the outside, it looks like a standard piece of lasagna, but the summer corn adds some sweetness. It had some nice bold flavors, while also being super comforting. Two additional pieces of bread helped me stop up every last bite of sauce.



Overall, a tasty meal in a lively atmosphere



Grade: A

Arizona Wilderness Brewing Co. - and the brewpub in Gilbert that serves it - are unique for a few different reasoms. But here's the coolest background I've seen in quite some time:



"This Beer Saves Water. We don't know if you've heard, but the water supply in the Southwest is not doing well. Ongoing drought, increased demand, and the effects of climate change have reduced the amount of water in our largest reservoirs - like Lake Mead, which supplies much of the water Arizonans use - to crisis levels. In January, federal restrictions will limit water use in Arizona for the first time ever. So we set out to create a beer that both brought attention to the water crisis and offered a possible solution: This Beer Saves Water. How can beer help save water, you ask? This Beer Saves Water is made using barley from Sinagua Malt. Based in Arizona's Verde Valley, Sinagua works with local farmers to shift from traditional summer crops like corn and alfalfa to barley, a late winter/spring crop. This crop-switching results in less water diverted from the Verde River during high-demand, low streamflow periods, leaving more water for people and wildlife. Since 2019, Sinagua's efforts have kept more than 425 million gallons of water in the Verde River. Every Arizona Wilderness beer uses Sinagua Malt as a base; This Beer Saves Water is made with 100% Sinagua. To drive the water-conservation point home, This Beer Saves Water is also made with Sabro and Zappa hops, both of which are relatively drought-resistant. We actually sat down and did the math: Every pint of This Beer Saves Water—and, in fact, every Wilderness beer - helps offset more than 50 gallons of water for Arizona's waterways. Our hope is that the beer inspires people to start thinking about how they can save water and support the businesses that are being proactive about sustainability. As the water crisis in the Southwest worsens, it's only going to become more important."



I tried several of the beers - all of which I found to be easily drinkable and fairly mild. No major flavor profiles that are off-putting or discernible. But easy, straight-forward and fair.



For my entree, I ordered a burger: Bacon n' Bleu - thick-cut bacon, bleu cheese, braised onions, arugula. All burgers served on a Noble bakery bun with side of duck fat fries.



Honestly, all of the burgers looked great. But sometimes that bleu cheese burger speaks to me when I'm in a funky mood. I like mine to be crumbles that have been melted, as well as something sweet to round it all out. This was tasty nonetheless and the duck fat fries always add the cherry on top. Figuratively.



Grade: B

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

You may not know you’re a fan of La Peperonata, but there’s a good chance you’ve had it atop a pepperoni roll, over sausage or on a cheeseburger.

La Peperonata, or bell peppers in tomato sauce, often shows up on menus across the Northern Panhandle and North-Central West Virginia, where there are large Italian-American populations.

Fairmont: The Italian-style peppers in sauce can be added to pepperoni buns in Fairmont at Colasessano’s World Famous Pizza & Pepperoni Buns. Wheeling: At Mikla’s Meat Market in Wheeling, you can order a hot sausage sandwich served with your choice of cheese and topped with hot or sweet peppers in sauce.

Clarksburg: And at Chunki’s Pizza and Subs in Clarksburg, you can enjoy a “Giovanni” sandwich, which includes a beef steak patty on Italian grilled bread served with American cheese and hot or sweet peppers.

Many of those peppers served on classic dishes come from one particular brand: Oliverio Italian Style Peppers. These jarred peppers in sauce were created in West Virginia and have become the go-to shortcut for dishes relying on the flavors of tomato and bell pepper.

“In the 1930's, in the back of the family grocery store located in Clarksburg, WV, Antoinette Oliverio perfected her recipe for peppers in Italian sauce. The peppers were so popular, her son Frank came up with the idea of offering this true authentic Italian food to others. In 1972, he took her treasured recipes and began canning peppers under the name Oliverio Italian Style Peppers,” the website reads.

“This may be how the tradition started, but today Oliverio's still makes all their products with fresh produce and a special blend of herbs and spices, all simmered with perfection in mind. Only the best was served in the Oliverio home, and we strive to make a product worthy to be served in homes across the country. Today, three generations of the Oliverio family have combined their love of good food with their recipe for success, to make Oliverio products superior in every way.”

Oliverio Peppers is used as a type of recipe starter that simplifies meal preparation. Oliverio also offers a number of other products in its line:

Sweet Peppers in Sauce Olvero
Medium Hot Peppers in Sauce Olvero
Hot Peppers in Sauce Olvero
Red Hot Peppers in Sauce Olvero
Thick Pizza Sauce
Thick, Italian Style Spaghetti Sauce
Sweet Peppers & Onions Spaghetti Sauce
Mild Pepper Rings in Vinegar Olvero
Hot Pepper Rings in Vinegar Olvero
Hot Pepper Chunks in Vinegar Olvero
Mild Pepper Chunks in Vinegar Olvero
Sliced Jalapeno Peppers in Vinegar
Whole Hot Banana Peppers in Vinegar Olvero
Whole Mild Banana Peppers in Vinegar Olvero
Mild Giardiniera in Vinegar Olvero
Hot Giardiniera in Vinegar Olvero
Hot Cauliflower in Vinegar Olvero
Mild Cauliflower in Vinegar Olvero
Hot Pepperoncini in Vinegar Olvero
Vodka Sauce
Fra Diavolo Vodka Sauce


What I love about Oliverio Peppers is the mass adoption at Italian-American restaurants and shops and wide community support of a delicious product that speaks to the region’s heritage. That, and it’s delicious, of course.

Here's my latest J.Q. Dickinson Appalachian Mercantile box: TORCHBEARER SAUCES
Garlic Sauce
This versatile sauce is made in Mechanichurg, PA. Use as a marinade; drizzle onto a pizza; add to mashed potatoes; use as a salad dressing.

TAIT FARM FOODS
Pumpkin Butter
Tis the season for pumpkin! This pumpkin butter is made in Central PA. Stir into pancake batter, spread on toast, add to a marinade for pork

COREATS
Pumpkin Bread and Muffin Mix
Yummy pumpkin bread mix! Gluten free. So simple. Made in Ambridge, PA. Great to keep on hand for a quick sweet.

JUST A JAR
Letterpress card
This greeting card is a hand printed woodcut on a letterpress. The artistic design is playful and beautiful. From Marrietta, OH.

WHITETAIL LANE FARM
Bubble Bath Scoops
These whimsical scoops are for a bubble bath. Made from goat milk. Dissolve in your bath water and sit back and enjoy. From Central PA.

ANDOR PEPPERS
Hot Honey
Aji Limon peppers, along with red and green serrano peppers infuse WV honey. Perfect on a grilled cheese, pork chops or added to a marinade. Made in Preston County, WV from local peppers.