The Third Annual “Modern Mountain Measures” dinner returned on May 5 at 1010 Bridge Restaurant & Catering in Charleston with 2 p.m. and 5 p.m. seatings. Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving. James Beard Award Finalist Chef Paul Smith has hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites. The meal began with a Pomegranate Sparkling drink and passed hors d'oeuvres of filo-wrapped asparagus and goat cheese macarons. SALAD

Arugula, Fried Feta, Mandarin Oranges, Toasted Almonds, Honey Combe with a Citrus Herb Vinaigrette

Inspired by: Mandarin and Lettuce Salad, Mountain Measures, page 55, submitted by Mrs. Craig M.Wilson ENTREE

Appalachian Roasted Chicken, Lemon Herb Risotto, Roasted Spring Vegetables with a White Wine Jus

Inspired by: Chicken with Herbs and Wine, A Second Serving, page 131, submitted by Marta D.MacCallum (Mrs. Daniel) DESSERT

Chocolate Mousse Bomb with Mixed Berries and Honeysuckle Anglaise

Inspired by: Chocolate Mousse, A Second Serving, page 328, submitted by Bavarian Inn and Lodge The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

Oaks Coffee House is a beautiful coffee shop that features a modern design, an open and airy interior, and clean lines. Plus, it has a drive-through.



The coffee shop serves lattes, cortados, Americanos, cold brew, drip coffee and teas, in addition to pastries, avocado toast, quinoa bowls, bagels, sandwiches and more.



I did a small caramel latte and a blueberry scone. The coffee was a touch stronger than my usual preference, as it reads a little, bitter to me. I would just add an extra pump of caramel next time the scone was tasty, if not a touch on the dry side. Most scones are, though. Still, those are minor criticisms. Overall, it was the perfect pitstop for some fuel on my way north.



Grade: B

I had never been to Mississippi. So, I recently took a long weekend road trip to drive through the Magnolia State.



Ward's is a Mississippi-based regional fast food chain that specializes in chili burgers, chili dogs and root beer.



"In December 1957, twins Richard and Ed Ward opened a New Orleans-based Frostop franchise in Hattiesburg, Mississippi. Frostop served chili dogs, orange soda, and root beer in frosted glass mugs. On May 28, 1978, the Ward brothers opened the first Ward's restaurant at 40th Avenue and Hardy Street in Hattiesburg. By the early 1980s, the first franchised Ward's was opened in nearby Petal. The Ward brothers started Ward's Food Systems, Inc. in 1985 to manage the franchise. In 2004, Glen and Shelley Sullivan became the owners of Ward's and combined the franchise and restaurant companies. Richard Ward passed away in 2019 and Ed died prior to 2017," reads Wikipedia.



"After opening their own restaurant, the Ward brothers brought similar items from Frostop to their new menu, including chili burgers, chili dogs, and root beer. Today, Ward's offers chili burgers in two sizes: the larger burger is known as the "Big One" while the smaller option is known as the "Lil' One". Other options include the "Ward's Quarder", (which includes tomato and lettuce), wraps, chicken sandwiches, salads, hot dogs, catfish, and various sides. Various desserts include floats, ice cream, milkshakes, and fruit smoothies. Ward's also serves breakfast, including made-to-order eggs and a variety of biscuits and breakfast wraps."



I had to try the "Little One," which usss their homemade chili and sauce, plus an order of cheese sticks.



This burger was messy, but pretty tasty. I'm definitely glad I got the Little One because it was hefty. The cheese sticks were decent; if they were piping hot, they'd be better.



Grade: B

Cap City Fine Diner is a Columbus-area staple that puts a modern spin on classic comfort food favorites.



It does the same with the space - which pulls from retro diner decor and adds a modern edge. A dimly lit space accented with cool lighting.



This is a Cameron Mitchell restaurant, of which there are many great ones in the area.

"Like the histories of most entrepreneurial companies, Cameron Mitchell Restaurants begins in a very humble place — Cameron Mitchell’s mother’s dining room table. It was here where Cameron mapped out his career goals which would eventually set the course for his restaurant industry career. After hitting the glass ceiling at the now defunct 55 Restaurant Group in his hometown of Columbus, Ohio, Cameron was ready to go out on his own and pursue his dream of running his own restaurant company. He went fourteen months without a paycheck while putting together all the essential ingredients for his own restaurant. In 1993, Cameron signed a lease for a small piece of storefront property, tucked in the northwest corner of Columbus. The space would be transformed into his first restaurant, “Cameron’s.” This contemporary American bistro wowed Columbus diners with its diverse flavors selected from across the American culinary landscape as well as its extraordinary attention to service. Cameron’s was a notable success, especially when considering Columbus’ highly competitive restaurant business climate. Among the raving fans were investors and developers, who were hungry for more. While remaining independent and privately held, Cameron Mitchell Restaurants has grown to 48 restaurants across the country from Beverly Hills to New York City, and 20 different concepts in 15 states and the District of Columbia. In addition to Cameron’s, the concepts are: Cap City Fine Diner & Bar, The Guild House, Hudson 29 Kitchen + Drink, Martini Modern Italian, Marcella’s, Ocean Prime, Molly Woo’s Asian Bistro, The Pearl Restaurant, Tavern & Oyster Room, The Barn at Rocky Fork Creek, The Avenue Steak Tavern, SoCal Kitchen, Lincoln Social Rooftop, Prime Social Rooftop, Del Mar Naples, Valentina’s, Cento, with future openings Butcher & Rose, Big Rock Italian Chophouse, and Del Mar at Easton. The company also operates a separate, highly successful catering division, Cameron Mitchell Premier Events, and a dynamic food hall hosting 10 kitchens, 3 bars and a rooftop, Budd Dairy Food Hall," reads the website.



My colleagues and I started with the Blue Cheese Potato Chips because I was told they are a must-try.

"A Cap City original - blue cheese, chives, and Alfredo sauce. Alfredo is served on the side."

These were pretty tasty. I would not hate some garlic or truffle oil to take the richness to the max.



For my main entree, I went with "CAP CITY DINER MEATLOAF - Buttermilk-chive mashed potatoes, wild mushrooms, broccoli, chili onion rings, and BBQ gravy served on buttermilk toast."



This was definitely a new spin on the classic. I do appreciate the creativity here and adding in some crispy elements for texture. But I do miss the tomato based sauce that I have to love on meatloaf. The texture was a little bit more dense; I almost would've preferred the toast on the bottom to be ground up inside the meat mixture to spread that moisture around. These are small critiques; overall, this was a pretty good meal.



Grade: B

I had a wonderful dinner at Gritt's Farm this evening in Buffalo, West Virginia. "At Gritt’s Farm, we pride ourselves on being fresh, growing local, and embracing family. Chef Jesse Lyons returns to prepare a 4-course meal, utilizing the freshest ingredients from Gritt’s Farm and local farmers. Experience the sights & sounds of our scenic farm as you dine to your heart’s content. Plus, enjoy live music by Ryan Smith!" COURSE 1:

PAN CON TOMATE (Spanish tomato bread)

Luscious Gritt’s Farm Tomatoes | Focaccia | Manchego | Fresh Basil | DiTrapano Olive Oil COURSE 2:

NICOISE SALAD

Mixed greens | Sautéed Green Beans | Jammy Egg | Roasted Yukon Gold Potatoes | Fresh Tomatoes | Garlic Croutons | Cucumber Chive Vinaigrette COURSE 3:

SHRIMP & CHORIZO PAELLA

Basmati Rice | Zucchini | Baby Spinach | Bell Peppers | Onions COURSE 4:

FLAN & POACHED PEARS

Salted Caramel Sauce | Candied Walnuts