I have been to Berkeley Springs Brewing previously in their prior location, but since they have moved spaces and expanded, I needed to make another trip. 



This brewery, located along Michigan Lane in Berkeley Springs, is especially unique because Berkeley Springs is known for its spring water. And, beer is all about the water. So, it has a great selling proposition for its beverages.



The flagship styles for Berkeley Springs Brewing include Cacapon Kolsch, American Amber, Berkeley Brown, Warm Springs Pale Ale, Stonewall IPA, Old Oak Stout, and Lover's Leap IPA.



They also produce Mountain Top Tea beverages, which are low ABV, low calorie, low carb with natural flavor (and many are gluten free) seltzer alternatives. Flavors include: Blackberry, Early Grey Tea, Green Tea Sour and Mandarin Orange Rooibos.



They even had a hard kombucha, which I took home with me on this particular occasion - just because it's different. I'm not sure I know of another brewery in the state doing a hard kombucha. 



The space inside is large, with wooden beams and a huge, wooden bar. There is space for groups, but also lots of bar seating. So I ordered a snack as I took in the space.



The menu features everything from nachos and hummus to BBQ pulled pork and Belgian waffles. That's not to mention their specials, which on this day included a Cranberry-Walnut Brie Plate that I could not pass up. It was served with a large baked brie topped with cranberry and walnuts and served with pita bread.



I snacked on this all the way back to Charleston. The kombucha, of course, had to wait. 



But both were delish. I really appreciate the creative approach to both the beer and food - to branch out and try some weird stuff. It's a fun departure from my regular rotations of beer. 

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

My favorite part of summer isn’t sunshine or swimming pools. It’s not warm temperatures or fireflies at night.

It’s tomatoes. Plump, bright red tomatoes.

Tomato sandwiches on white bread with Duke’s Mayo. Tomato salads with cucumbers and Italian vinaigrette. Tomato pie topped with sweet basil.

Tomato pie — and not the Sicilian version of dough and sauce — is a savory dish created in the Southern United States and adapted in Appalachia. And, it’s perfect this time of year.

This pie is at its prime as a summer dish, when tomatoes are in season and naturally sweet. It’s a great way to use up those end-of-the-season fruits (or vegetables?) from the garden. (P.S. Scientifically, the tomato is a fruit. But in a culinary sense, it’s a vegetable.)

The summertime pie likely dates back just a few decades. Southern Living published its first recipe for tomato pie in June 1978 — around the time the dish seemed to become widely popular.

Most recipes call for a pie shell with a filling of caramelized tomatoes — maybe with basil or other herbs — covered with a topping of grated cheese with mayonnaise or sour cream. I’ve also seen a far less common sweet tomato pie that uses green tomatoes that have been butter and sugared, though it seems to date back much later in history.

Whether you have red tomatoes or green tomatoes on hand, they can help make a delicious southern tomato pie. Try a savory version with tomatoes like Mortgage Lifters, Cherokee Purples or Brandywines. Or maybe Old German, Akers West Virginia and Hillbillies. Having at least two varieties helps provide some variation in texture and flavor.

Enjoy one last tomato dish of the season by tasting the flavors of the south — no matter whether you say “toMAYto” or “toMAHto.”

"Every summer Wednesday since 1969, members of the Serbian Eastern Orthodox Church Men’s Club have gathered at the Serbian Picnic Grounds along King’s Creek outside of Weirton.



In a long, cement block building, they mill about in the dawn light, eating donuts, drinking coffee, and reading the morning paper. They’re here for a weekly fundraiser they call a “Chicken Blast,” for which they roast 300-400 chickens and sell them to the Weirton community (WVPB)."



When I was young, my family would go here often during the summer. They have a little playground where I would have fun with friends, while the adults would chat and play cards.



It's really a simple fundraiser that has turned more into a cultural phenom. It's a whole process that the locals know by heart.



Staring at 6 a.m. on summer Wednesdays, people can call 304-748-9866 to reserve their chicken. They then have to be picked up by 6 p.m. and cost $8. My dad and I made the trip so I could relive this childhood experience. He knew just where to go, and we got in line, and our chicken was ready to go.



The chicken is like a small rotisserie chicken that is hot, tender and moist. Each person could enjoy their own. It as fun to participate again and get a tasty meal. Plus, we also saw this cool Peter Tarr Furnace on the way.



Have you been?

I'm from a fairly small town that isn't widely known. Wellsburg, located in the Northern Panhandle, is situated along the Ohio River and has a population of about 2,500. Sometimes folks are familiar with it if they've driven through it, but there are a few businesses that have been steadily changing that perception.



Barn With Inn is a lovely bed & breakfast on Highland Springs Farm. They have been making headlines as a beautiful off-the-beaten-path space that is welcoming and super comfortable. They host farm-to-table dinners here, as well as at their second accommodations location: The Sarah Miller House, which is a historic house in downtown Wellsburg that has been lovingly restored.



While I have not yet had a chance to experience Barn With Inn, I was fortunate to enjoy a recent dinner at the Sarah Miller House.



"The Historic Sarah Miller House circa 1840 is located in the town of Wellsburg, WV along the Ohio River in the northern panhandle of West Virginia. It is situated at the north corner of Main and 9th Street (formerly Queen St.) on the site where the original land grant inhabitants who came from Brownsville, PA built the first cabin in the area. Their land grant included 400 acres to the North and East of their cabin. We're not sure yet whether Sarah Miller was a descendant of this frontier family, but are guessing that her family were early entrepreneurs in Wellsburg. In its time the home was built to impress. The foundation is cut sandstone around a five to six foot dirt floored basement. The walls are 3 bricks deep. There are 8 large rooms with fireplaces--two over two with a central stair hall in the section fronting Main St. and two over two, all opening to a two story rear porch, in the rear section along 9th Street. The corner lot is also shared with a carriage house and a small house of undetermined age. Restoration and renovation is ongoing with an eye toward returning the house, carriage house and cottage to their original conditions all the while making it livable with electricity, plumbing, heating and cooling."



I visited on Aug. 19, which had a themed menu "Ode to Julia" - Child, that is. When I arrived, I was surprised to not see any large signage or anything outside. But I knew the address was 900 Main Street, and the house with a turquoise door, gray exterior and white trim made it look like I was in the right place. 



Innkeepers Harry Sanford and Chatman Neely welcomed me instantly and showed me to the perfect little table they had set up for me. Beautiful wooden floors, art and period pieces decorated the space. Individual dining areas made the space more intimate. The musical talents of Aaron Carrey filled the air and provided a perfect backdrop throughout the meal to drown out chatter and clanking of silverware. 



Chef Brian Magilochette rang a small bell to gather the attention of the room and presented his first dish: Julia Child's Eggplant Pizza. This circular slice of eggplant was topped with a homemade tomato sauce and mozzarella cheese. This is a common recipe alternative to a pizza since the eggplant is healthier than the carbs, though I do miss the crunch. The rustic tomato sauce had a nice, mild flavor. 



Julia Child’s French Onion Soup was up next. The yellow onion stock was topped with a croute covered in swiss and parmesan. It had a deep, rich flavor that was slightly sweet. Easily in the top versions of this dish I've ever had. So good.



The entree was Julia Child's Beef Bourguignon. The beef stew was full of carrots, potatoes and mushrooms. It's a hearty, stick-to-your-bones dish. That being said, I wouldn't have hated some bread to soak up all that deliciousness. It was that good.



Dessert was a clafoutis, which is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. This reminded me of a bread pudding almost with fruit. I loved this texture.



This was such a lovely experience with some great folks. I would like to go back and stay at one of the three rooms available sometime. For more info, email barnwithinn@gmail.com

We have a deep desire to provide a peaceful place for animals and people while maintaining a commitment to land conservation and mindfulness of the gift of living on a farm. Both of us were raised in families with farming backgrounds. Neither of us planned to spend our adult years tending a farm but “the rooster returns to the roost” and we did in 2003. We've never looked back since purchasing Highland Springs Farm. Barn With Inn, at Highland Springs Farm (a working farm) is located in the accessible northern panhandle of West Virginia. We have spent much of the last 15 years nurturing our 35 acre farm into a sanctuary for the animals with whom we share the farm, affectionately called our "farmily."

We maintain seasonal vegetable, flower and butterfly gardens along with productive pastures and hay fields. Several walking paths, a swimming and fishing pond and an in-ground pool are located on the property for our guests to enjoy. There are fresh water springs on the property; one is diverted to the barn to provide fresh water for livestock and another feeds the pond. Last but not least, our two outdoor showers allow you to start your day in the most refreshing way!

Grade: A

Point Pleasant is a funky little town, so it's fitting to have a funky little shop that offers various types of game and other products.



B & J's Market is located on Sixth Street and has exotic meat, seafood, sauces, spices and vegan options, too! 



On this visit, I simply wanted to take a look around to see what was what.



I didn't bring a cooler with me; otherwise, I definitely would have tried some of the bison. But they have so much more than that: ostrich, emu, frog legs, rattlesnake, duck, boudin, kangaroo, alligator ... and the list goes on! 



Many of those can be found in the form of a jerky if you want to give it a taste first! 



Which one would you try?