The owners of Bridge Road Bistro in Charleston have begun a new venture in Huntington: Sunset Grill. The restaurant sources a lot of its ingredients locally. And, they also serve as a live music venue.



Dawn and I made our way here to try it out, and it just so happened to be on Valentine's Day. Don't worry, we split the check.



We started with some bread, which looked pretty good. I think it would be even better warm.



For my main dish, I went with the Bay Scallops, with roasted garlic butter, lemon parsley and red onion, heirloom carrots and I subbed in creamy parmesan polenta (which sounded more exciting to me than almond rice pilaf).



These were little guys, but they were tasty. There was a nice crisp and bits of crunchy garlic so it had some nice texture variation to go with the soft scallops. The polenta was tasty too. All in all, a good meal.

Grade: B

I was finally able to dig some of my own ramps!



This is something I've wanted to do for years, but folks tend to guard their ramp patches. Luckily, a friend shared hers with me. So I dug just a few, cleaned them up and added them to some of my meals. They're great for anything that may call for scallions or garlic.



Like a green bean and sweet pepper stir fry.



And a creamy, cheesy corn dip with bacon.



And a lemon gnocchi with basil, radishes, artichokes and goat cheese.

MonValley Vineyards is a new winery in Fairmont that truly looks like a wine cellar just off a countryside. Walking in, we saw the beautiful build-outs that house the wine, and I couldn't wait to dig in.



Sam and I shared samples so we were able to try a little bit of everything. They have dry to sweet, with my favorites being somewhere in the middle.



Rapsberry, blackberry, syrah and shiraz were all tasty. But the sweet mango was different and so much fun to try.



Have you been here yet? Which is your favorite?

Dream Day Cafe is a new restaurant in Nitro, which also specializes in catering and events. They serve lunch during weekdays, so during a free day, I made my way over there.



The interior is cute, with a slightly industrial meets country vibe. There are just about a dozen or so tables inside, and they were all full on the day I visited.



But I was able to snag one and take a look at the menu. They serve up breakfast options like eggs and French toast. For lunch, there are Philly cheesesteaks, burgers and wraps.



One of the more unique menu options was the "monte cristo" - not something you find on every menu. That with a side of macaroni & cheese was calling my name.



The sandwich had a lot, a lot of breading which made it a bit soggy. The flavors were all there, but I think it could use about half the amount of breading. But I love the ooey cheese, ham and sweet preserves.



The macaroni & cheese was solid and freshly made. And, it came with a generous amount of bacon. I think there are probably a few kinks to work out - with service, too - but this was good, as is.



Grade: B

It's my favorite time of month - Appalachian Mercantile Box day!

This month includes Route 11 potato chips: Route 11 Potato Chips came knocking because they needed just the right salt for their newest flavored chip. Our salt was the perfect answer and a partnership was made. You won't want to eat any other potato chip after tasting this salty and spicy combo. Only 4 ingredients: potatoes, sunflower oil, JQD salt and cracked black pepper.

In a Jam Heirloom Tomato Jam: Andrea Duke, of Parkersburg, WV makes these delicious jams and jellies from local fruits and vegetables. The heirlom tomato jam is excellent on a hamburger or grilled salmon. Try the salted watermelon jelly on a cheese board with your favorite blue cheese. Paw paws are a local Appalachian fruit that taste like a combination of mango and banana, which makes this fruit butter perfect for toast. The wild ramp jelly is delicious on sandwiches, or poured over cream cheese as an appetizer. The mission fig jam is a great accompaniment to hard cheese such as Manchego and aged Gouda.

J.Q. Dickinson Spicy Dark Chocolate Caramel Sauce: J.Q. Dickinson's organic caramel sauces are a necessity in the pantry for a quick, delicious dessert. Heat gently in the microwave then pour over ice cream, pie, pound cake, or fresh fruit. Made with organic sugar, cream and butter. The bourbon caramel has the addition of Black Draft Distillery bourbon. The dark chocolate and spicy dark chocolate are made with Appalachian Chocolate Company's organic bean to bar dark Peruvian chocolate. The spicy dark chocolate caramel has the addition of a hint of ghost pepper.

Snake Oil Hot Sauce: Once you taste this hot sauce, made by Woodberry Pantry in Baltimore, it will become the only hot sauce you will use. Made from heirloom fish peppers, cider vinegar and JQD salt, it has the perfect heat level and rich flavor to compliment and enhance almost any dish.

Stone House Lavender Lip Balm: Stone House Lavender started growing lavender in central WV in 2017. This lip balm is soothing and refreshing. Great to always have on hand.

Durham Woodworking Cutting Board: This cutting board is made from WV oak and walnut. It is great in the kitchen for smaller projects or use to serve cheeses. 9" x 6". A great gift or addition to your own kitchen. Rub with mineral oil or beeswax to keep it seasoned.