Sylvester is a small town in Boone County, and it's home to the aptly name Sylvester Pizzeria. Despite the town only having a population of about 166, the Facebook following for this pizza joint is over 1,000 fans. That just helps illustrate its popularity in the region. I placed a pick-up order on the phone, and about an hour later, I pulled into the drive-through to pick up my order. The menu is fairly small. I ordered a personal pizza with mushrooms and a piece of lasagna. Everything had a very homestyle flair to it. The red sauce was sweet, and the pizza was thick and chewy. But I enjoyed both of those qualities. It made me think of home. Grade: A

Market Mixer is one of my favorite events of the year! The Carver Culinary Arts students do a wonderfil showcase of food AND the indoor tenants give out treats. Autumn Shrimp and Grits (Pumpkin Grits and Sauteed Shrimp) Fall Harvest Tostada (Roasted Pork, Butternut Squash, Red Onion, Avocado Crema) Chicken Apple Meatballs (Homemade Chicken Meatballs with Applebutter Glaze) Root Vegetable Latkes with Steak and Whipped Boursin Cheese Shredded Brussel Sprout Salad with Maple Balsamic Vinaigrette Grilled Mushrooms Stuffed with Beetroot Walnut Salad Vegetarian Chili with Sweet Potato Cornbread Orange Cranberry Pistachio Fudge Caramel Pots with Poached Pears Sushi from Sushi Garden Wine from The Wine Shop Burnt ends (and banana bread pudding!) from Bogey's We B Fryin Snacks

I have often passed the pastel colored shed along 219 and finally caught them open. Bones & Cones serves ice cream for pets and people. I ordered a salted caramel sundae with caramel, peanuts and whipped cream. It was overflowing with caramel, so it ended up a bit of a sticky mess. The peanuts were key, though, because they added some salt on top of the sweet, sweet, sweet. The ice cream was a little gritty, so I might try a different flavor on the next visit. Grade: B

"Java Detour is “changing the way America buys coffee”™ by responding to the overwhelming demand for gourmet beverages delivered with speed and convenience without sacrificing quality! Java Detour sells the world’s finest gourmet coffees, fruit smoothies, premier blended espresso, iced drinks and select baked goods from drive through and in-line facilities that emphasize speed, quality, and customer service," according to the website.



I had a jumbo beef bagel dog because how wild does that sound? Texture had that combo of too doughy AND too hard, though. The Mellow Mango smoothie, though, was on point. Icy cold and punchy with flavor.



Grade: B

The Hudson Cream West Virginia Biscuit Bake-off returned Saturday at the Pocahontas County Opera House as part of the Autumn Harvest Festival and RoadKill Cook-off after a several year hiatus. Hudson Cream Flour is the title sponsor for the West Virginia Biscuit Bake-off. Hudson Cream Flour is manufactured by Stafford County Flour Mills in Hudson, Kansas. I served as a judge for the professional biscuit bake off division, wherein contestants were required to use Hudson Cream Flour. There was also a people's choice division, which did not have that requirement. Festival attendees were able to try the people's choice biscuits and cast their vote. Over in the professional division, we had 15 entrants with biscuits of all shapes and sizes. Plus, there were two in the youth division. Biscuits are a staple in southern cuisine and are usually rich, flaky, and buttery. Buttermilk biscuits are the quintessential Southern biscuit, made with buttermilk for a slightly tangy flavor and a soft, fluffy texture. These are often served with gravy, butter, or jam. Cathead biscuits are named for their large size (as big as a cat’s head). These biscuits are fluffy and tender inside, with a crunchy exterior. Beaten biscuits are a traditional, denser style of biscuit made by repeatedly beating the dough to incorporate air. These are more cracker-like and can be served with ham or butter. Rolled biscuits are a classic type of Southern biscuit, known for their light, flaky layers and tender texture. The dough is rolled out with a rolling pin and then cut into rounds, usually with a biscuit cutter or a glass. This process helps create even, uniform biscuits that rise beautifully in the oven. Drop biscuits are a quicker, no-rolling version where the dough is dropped onto a baking sheet. These have a more rustic, craggy look and are typically just as delicious as their rolled counterparts. My favorites had a few different attributes. First of all, I like them to have a golden brown color. Some are very pasty, which makes it look underdone. Then, texture is super important. Are there layers? Is it crumbly? Is there a nice little crispness on the outside? Is it craggy? And, of course, flavor. These all were pretty straightforward, but I do love a cheesy or garlic or onion flavor. And then, we haven't even talked about what they are served with. It could go sweet. It could go savory. Maybe both? I love jams or jellies or apple butter. Or, what about butter or gravy? They are truly a versatile staple of the south because of the reasons mentioned above. Now, I can add biscuit judge to my résumé, along with roadkill, chili, macaroni and cheese, barbecue, and more. What are your favorite kind of biscuits? Do you have a secret to creating the best? Let me know!