I always love Chinese food. As I get older, I'm starting to realize it doesn't always love me back. But, it will never stop me from trying a new-to-me spot.



China Kitchen in Parkersburg was along my route on a recent adventure so I called in an order and picked it up. They are still pretty locked up regarding COVID restrictions. There is a small little door they've built into their main door where they put the food through. No entry at all. But I called in my order, picked up my food through the tiny door and was on my way.



I ordered "Grandfather chicken," an eggroll and crab rangoons. Grandfather chicken is deep-fried white meat chicken in General Tso's sauce. It's kind of the perfect combination of flavors. I don't love the stringy, less-than-stellar chicken, so this puts together all the best pieces. This particular sauce didn't have as much "oomph" as I'd like, but it was sweet and sticky, which are really the main components anyway. 



The eggroll and crab rangoons were both good by any standard. It may not be my new favorite Chinese spot, but it's a solid option in the area.

Grade: A

This trip to Gino's in Cross Lanes was quick and simple. All I wanted was some cheesy breadsticks.



This can sometimes be a tall task depending on where you're going - they can be too dry, not enough cheese, or worse yet, forget the marinara sauce. 



I'm happy to report none of those were the case in Cross Lanes. It was a perfectly satisfactory batch of cheesy breadsticks. There is even a nice layer of buttery garlic that keeps things moist and cheesy. An overall decent batch

Grade: B

The Chili'N on the Elk – Chili Cookoff / Beer & Wine Festival was held on Saturday in Clendenin.



I was really excited to be able to judge the chili portion, which included traditional, homestyle and salsa.

 
For many folks, chili cookoffs are a very competitive sport. Sure, some do it just for fun. But for others, it's serious, and they go on to bigger competitions. 

  
The Clendenin event is an ICS-sanctioned event, so the winner automatically qualifies for the World Championship Chili Cook-off held in Myrtle Beach in 2022.



The ICS guidelines say that homestyle chili must have beans, but it can also have all kinds of other fillers and flavors.



Homestyle Chili
Homestyle Chili is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Seafood is allowed. 



But traditional red cannot include beans and tends to be pretty straight-forward.



Traditional Red
Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.



During each of the three rounds - salsa, homestyle and traditional - there is a table with numbered containers.



We have no clue whose is whose, and we take a sample of each and write down notes. Then, you rank your top three at the bottom. I usually take a spoon to each one, with palate cleansers like tortillas or sour cream in-between, and then go back for a second taste on my top three to confirm their rankings.



It really is a lot of fun to think intently about the flavors and how they differ - especially when some chilis are so similar. 



There were some really tasty ones - I love the ones that have a different spin on them and are really well balanced. 



So, while all the delicious chili tasting is going on, there is also a whole other side to the festival that includes beer.  Local breweries and wineries like Greenbrier Valley, The Peddler, Weathered Ground, Big Timber Brewing, Screech Owl, Forks of Cheat Winery, Swilled Dog, Hawk Knob, Bridge Brew Works, Freefolk, Parkersburg Brewing, Stumptown Ales, and Chestnut Ridge were on the slate. 



On top of all the chili and beer, there were also vendors. One that I stopped at was Elk Valley Crafters. They had all kind of goodies!



From honey and maple syrup to candles and cookies, Elk Valley Crafters had a lot. I purchased some whipped honey that was chocolate flavored (they suggested dipping graham crackers in it - how good would that be!), as well as some butterfinger cookies AND a candle that I have yet to burn.



What an awesome small business that's really making the most of what they're producing. 



It was a great day to explore Clendenin. 



My friend Todd showed me the space where there is going to be a "bed & brewery."



So, I can't wait to come back to check that out! 



While here, I was also able to check out some other local restaurants that day.



So, stay tuned for those! 

OktoberWest was held last weekend on the West Side of Charleston. I had never been before, so I was super excited to check it out.



In its 13th year, OktoberWest presented by Encova Insurance is West Virginia’s largest traditional German Octoberfest and among the largest craft beer festivals in the state.



There were over 100 craft brews to sample, including several limited Octoberfest and German varieties. West Virginia breweries like Greenbrier Valley, Parkersburg Brewing, Big Timber Brewing, Bridge Brew Works, Sophisticated Hound, North End Tavern, Berkeley Springs and Bad Shepherd were all there.



Food vendors Shape Shop, Gil's Beef, Island Fixx, Dem 2 Bros, Ms Groovy's Kitchen, and Fatima's Thai Rolled Ice cream were all available - plus all the restaurants located in the Elk City area.



Bands Tropidelic and Here Come The Mummies were both so good.



Plus games like stein holding, beer belly, keg rolling, sausage toss, and best traditional dress contests. All funds raised from OktoberWest go directly back into Charleston’s West Side for programs, public art, and other community and economic revitalization projects. I was excited to volunteer for the event and provide lots of folks with their drinking cup. Have you been?

The Embassy Suites in Charleston is home to Brasserie 1863, a restaurant in the atrium area of the hotel.



Previously, the hotel was home to a sports bar, but I was excited to check out the rebrand especially because it pays homage to West Virginia by including 1863 in the name. 



I went with a few friends, and we looked over the menu. It's not huge, but it has enough variety to supply the standards and have something for everyone. 



I decided to keep it simple with a cheeseburger - the 1863 Burger, which is a custom blend of sirloin and brisket with cheddar on brioche. 



The burger was pretty solid. I dressed mine up with ketchup and mayo to suit my preferences, bit it was a good slate upon which you could build. Fries were good. AND, one of the amazing managers Meagan even gave us some dessert on the house - which always tastes better. Great service, good food and fun friends.


Grade: A