FeastivALL is FestivALL’s annual fundraiser held each February. This dinner and silent auction has raised thousands of dollars in support of FestivALL’s mission and was a key part of the initial success and funding of FestivALL Fall. Each year, FeastivALL has welcomed a sell-out crowd, and this year it expanded to a new space: the University of Charleston.
The fundraiser is centered around food and drink, which includes an epic battle of libations. At each course, attendees are presented with a beer and wine pairing, and after the course is over, diners vote on their favorite. I had a wonderful time; here are some highlights
COURSE 1
Tuna Tartare Wontons
By Chef Seth Samples

WINE: Whitehaven Sauv Blanc
- New Zealand, light-bodied, lemongrass, salted lime, yuzu, pear

BEER: Hawk Knob Hard Cider Salty Beach - Citrus, salty, tangy

I liked the wine best with this course, which had a nice subtle heat.

COURSE 2
A Humble Salad
By Chef Emily Isaac
Baby Arugula & Shaved Brussel Sprouts with Candy Striped Beets, Roasted Fennel, Toasted Pine Nuts & Parmesan Reggiano finished with Tomato Vinaigrette made with DiTrapano Olive Oil

WINE: William Hill Chardonnay - NC California, medium-bodied, lemon, buttery, oak, apple

BEER: High Ground Brewing Yomir the Creator Farmhouse Ale - Crisp, rye, subtle fruit

This was my favorite course of the evening. The salad was bursting with flavor and satisfying crunchiness. I wish I could buy that vinaigrette.

COURSE 3
Tuscan Bean Soup
By Chef Tim Urbanic
Ditrapano Olive Oil and James Beard-inspired Chicken Broth

WINE: Thread count Red Blend - California, full-bodied, acidic, cedar, boysenberry

BEER: Jackie O's Endless Echoes Hazy IPA - Hazy, hoppy candied grapefruit

This was a nice, traditional soup in an old world Italian vein, though I didn't really lean toward the beer or wine pairing for this course.

COURSE 4
Braised Wagyu Beef Cheek Bourguignon
By Chef Paul Smith
Herb Garlic Yukon Gold Smashed Potatoes and Seasonal Vegetables

WINE: Quilt Napa Cab - California, full-bodied, hazelnut, cocoa, rhubarb

BEER: Bridge Brew Shays Revenge Oatmeal Stout - Light-bodied, creamy, roasted

This was a reliably solid dish from Chef Paul. It's hearty and comforting.

COURSE 5
James Beard-Inspired Shortcake
By Chef Brian Magliochette
West Virginia Maple Sugar Strawberries and Bourbon Chantilly Cream

WINE: LaMarca Prosecco - Italy: Light-bodied, crisp, apple, peach, honeysuckle

BEER: Screech Owl Wild and Wonderful Strawberry Blonde - Light, fruity, refreshing

I loved the beer with this one; the aroma alone put me in strawberry heaven

Here's my latest column for the Charleston Gazette-Mail: If you’re a candy connoisseur like myself, you may be familiar with the following tasty combination candy bars:

- Chocolate, cookie and caramel (Twix)
- Chocolate and nougat (3 Musketeers)
- Chocolate, nougat and caramel (Milky Way)
- Chocolate, nougat, caramel and nuts (Snickers)
- Chocolate and peanut butter (Reese’s)
- Chocolate and crispy peanut butter (Butterfinger)

If you’re from the Pittsburgh area, though, that last one may have conjured up images of a different candy bar: the Clark Bar.

The Clark Bar consists of a crispy peanut butter core and is coated in milk chocolate. It was introduced in 1917 by the D.L. Clark Co. and manufactured in Pittsburgh.

“The Clark Bar ... was the first nationally marketed combination candy bar and its success induced numerous others to produce comparable products,” according to the “Encyclopedia of Junk Food and Fast Food” by Andrew Smith.

Six years after the debut of the Clark Bar, the Butterfinger burst onto the scene from Curtiss Candy Company. And 13 years after that, Luden’s created the 5th Avenue bar.

But it all started in 1886, when David L. Clark, an Irish immigrant, first began selling candies out of a horse-drawn wagon in Pittsburgh’s North Side, according to “Historic Pittsburgh” from the University of Pittsburgh’s Library System.

What started as a wagon-based business grew to a large factory, and by 1920, the company was producing nearly 150 different kinds of candy. The Clark Company quickly became known for its innovations in candy — including introducing mint, peanut butter and coconut to chocolate candies.

It was the Clark Bar that skyrocketed to fame and continues to be produced today, followed by the Zagnut Bar, which contains coconut.

The original, family owned business manufactured the candy until 1955, when it went through a series of corporate owners via sales and bankruptcies. In 1999, the well-known Massachusetts-based “New England Confectionery Company” (Necco) purchased the company. But, following Necco’s 2018 bankruptcy, Clark Bar production moved to Altoona-based Boyer Candy Company in western Pennsylvania.

With those changes came slight tweaks to the recipe. Boyer Candy Company, known for the Mallo Cup, began producing “Clark Cups” — taking the Clark Bar flavor and forming it into cups like its other products.

Nowadays, it’s difficult to find the original Clark Bar. But, it is still in production, according to the website.

“The iconic Clark Bar has been a Pittsburgh tradition since 1917. One bite will answer life’s three big questions: YES, we still make Clark Bars. YES, they are amazing. YES, they sell out often,” reads the website.

Now, when I see a Clark Bar, I gain a bit more pride for our region. Pittsburgh, affectionately referred to as the “Paris of Appalachia,” shares much of the same industrial history of West Virginia. And as a Yankee West Virginian who grew up north of the Mason-Dixon line, Pittsburgh is like a second home to me.

A home made of chocolate and peanut butter.

Located in the Denver Milk Market, Morning Jones serves up muffins, pastries, breads and other sweet and savory treats. Between the full-size cakes and mini treats, it was a slice of heaven.



Featuring 16 venues run exclusively by acclaimed Chef Frank Bonanno, Denver Milk Market is one of the nation’s only dining marketplaces led by a single chef. In addition to the coffee & pastry shop, the market also has concepts around pizza, pasta, hot chicken, brunch, poke, salads, burgers, sandwiches, ice cream, seafood and tacos.



At Morning Jones, there are a bazillion pastries and coffee options, so I took my time perusing the options behind the case.



No coffee for me on this visit, but I did enjoy a raspberry dessert. The giant serving had layers of cake and cream. Sweet, but balanced nicely with the tartness of the raspberry.



Have you been?



Grade: B

Milkbox Ice Creamery is a Union Station small-batch ice cream shop located in a former barbershop space in Denver. It's a really neat spot that fawls modern but still rooted in the classics.



This ice cream shop stocks 16 flavors of ice cream, including sorbet and vegan options served as a shake, sundae, cone or cup, as well as boozy alcohol shakes.



Flavors include:
Almond Joy*
Banana Pudding
Basil Blueberry Swirl
Black Walnut
Chocolate*
Cinnamon Churro
Coffee Bean
Cookie Monster
Toasted Coconut
Dulce De Leche
German Chocolate
Key Lime Pie
Luv Chunks (raspberry with brownie chunks)
Malted Whopper
Maple Walnut
Mexican Chocolate
Mint Oreo
Pineapple Sorbet
Salted Caramel Peanut Butter Cup
Salted Butterscotch
Salted Oreo*
Strawberry Sorbet
Snickers
Strawberry Cheesecake
Sweet Basil Blueberry
* = Vegan Available



I went with a simple cup of dulce de leche. The deeply rich flavor is one of my favorites. It was beautifully smooth and creamy - no overchurning in sight here.



Grade: A

Crema Bodega in the Denver Central Market features small-batch coffees and creative espresso drinks. They have 22 local, national and international coffee roasters. I opted for a small, iced caramel latte, which was the lovely little jolt of energy I needed. It was a robust flavor profile with just the essence of caramel notes. True coffee lovers would be fans.



Grade: A