Ellie May’s is located at the Elk Springs Resort & Fly Shop, where farm fresh trout is raised on site at the hatchery and cooked daily.



The restaurant features traditional breakfast options, classic lunch fare and homestyle dinners. Though, on this particular visit, I was here for the dessert.



The inn is in a lovely, secluded space by the water with a gorgeous wraparound porch and an interior made top-to-bottom of wood. There is plenty of decor dedicated to fishing, as well as a gift shop.



I ordered the pecan caramel brownie with a scoop of vanilla ice cream. It came with caramel and chocolate sauce. I don't think you could really go wrong with this. This was a super fudgy, brownie and pretty rich. Tasty, but just a touch of bitterness from the cocoa.



Next time, I would love to try all all of the fish dishes from the tacos and midges to dip and more.



Grade: B

When I decided to take a mini trip to Alabama in order to check it off my states-to-visit list, I instantly knew that I needed to try some Alabama-style barbecue.



Alabama has various barbecue styles and dishes and is noted for hickory-smoked pork and chicken prevalence. White sauce, a mayonnaise-based barbecue sauce, was invented in Decatur, Alabama in 1925, according to Wikipedia.



SAW's BBQ has been named as the best BBQ in Alabama by Southern Living Magazine. I visited their "At the Backyard" location, which features an arcade, pool, mini golf and more.



SAW’s (an acronym for “Sorry Ass Wilson”) features Carolina style smoked pulled pork, chicken and ribs, served with one of three styles of sauce. Sides include baked potatoes, beans, deviled eggs, macaroni and cheese, cole slaw and banana pudding.



I ordered a combo plate with pulled pork, chicken, deviled eggs, and macaroni and cheese. Plus red sauce and white sauce. Lemonade to drink.



The red sauce is a Carolina style with a good bit of vinegar. The white sauce is a mayo-vinegar-black pepper concoction that is tangy. The meats themselves had good flavor, and the sides were decent as well. Nothing too out of the ordinary on that front - but I was very excited to try my first authentic Alabama style white sauce.



Grade: A

Little's Cafe in Madison has made a reputation for itself as being not so... little. Big portions, big appetites and big expectations.



After walking through a cloud of smoke rolling off the grill, I stopped inside with my friend Whitney. I took a quick look at the menu and easily settled on the pulled pork mac & cheese.



This dish had a pile of mac & cheese that was on the cool side, but a giant heaping helping of pulled pork drizzled in BBQ. Flavor was OK. Proportions were a bit off though - and it was all the same texture. Some crunchy green onion would have taken this over the top.



Grade: B

"Sumburger Drive-in was first opened for business in 1953. It was located on South Bridge Street (US RT 23) and housed in a custom-made trailer. The name Trailer Drive-in was the true original name. The original trailer was moved to 1487 N. Bridge St. in 1954, the name was changed to Logan View Drive-in, and an additional trailer was added. Operating during the warm months of the year, only carhop and carryout service were available. Because the patrons referred to the sandwich as 'some burger' the name officially changed to Sumburger Drive-in in 1974," reads the website.

"In 2003 sumburger celebrated its 50th year in business while its hometown, the state's first capitol, helped to celebrate Ohio's Bicentennial. In 2016, we expanded our brand and opened the sumburger Restaurant on the west-end of Chillicothe!"



I ordered their famous "DBL CHZ SUMBURGER" - Since 1953 folks have driven from miles around to taste our famous sumburger®. This meal-on-a-bun starts with 2 fresh all beef patties, served up on a hot bun topped off with 2 slices of melted cheese, lettuce and our own sumburger® sauce. Served with Crinkle Cut Fries and Cole Slaw.



The burger was decent. I think I was a bit cheated on some of the toppings, which actually made it a little dry. I would like more of the mayo-relish sauce for more oomph.



Grade: B

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.