Mizu Sushi & Hibachi, located at 102 Lakeview Drive in Parkersburg, is a Japanese restaurant offering sushi, sashimi, hibachi, and other kitchen entrées. One unique feature is their "All You Can Eat Sushi & Hibachi - $22.99 per person." Like a buffet concept, but made to order. I ordered a deep-fried sushi roll filled with crab and egg, as well as some General Tso's chicken. The deep-fried sushi roll was a bit soggy on the outside, but I enjoyed the rich, savory filling of crab and egg. The General Tso’s chicken was sweet and tangy with a sticky sauce that clung well to the pieces, though it leaned slightly on the sugary side. Grade: B

The Pizza Station opened its Parkersburg location at 430 Third Street (formerly the Third Street Deli site) in downtown Parkersburg, officially welcoming customers in January of this year. Owned by Bill Sams, this marks a second site for The Pizza Station, which has been serving St. Marys and surrounding communities since 1984. The train-themed Parkersburg restaurant operates seven days a week, offering homemade pizza, pepperoni rolls, subs, salads, and desserts, including fruit pizzas, which remind me of Pizza Hut back in the day. I learned that when you order a to-go order, you go around back and into the basement to pick it up. My meal for the evening was a pepperoni roll with a side of pizza sauce and a cherry dessert pizza. The roll has a warm, slightly chewy interior with crust just firm enough on the outside to give some texture without being tough. The pepperoni brings good salty flavor, and the pepperoni’s oil seeps into the dough, which adds richness. The side of pizza sauce was key for me, as it cuts through the richness of the roll’s meat + cheese, giving a refreshing contrast. The small cherry dessert pizza is a sweet and tart treat with a light crust and a generous layer of cherry topping. The flavor is bright and tart-sweet, though the center can get a bit soft from the filling. It’s simple but satisfying, best enjoyed fresh out of the oven. Grade: B

Covenant House's Chef's Challenge featured a gourmet, sit-down, multi-course meal prepared by local celebrity chefs. Each dish uses food typically found in the food pantry—that’s the challenge! It was a wonderful evening for an even better cause. Here are some of thosw tasty bites: HORS D'OEUVRES

Bulgogi Blini with Pickled Cabbage Slaw (Korean)

Spicy Tuna Bites (Japanese-American)

White Bean and Sausage Soup with Kale Chips (Italian)

Creamy Collard Green Dip Crostini (Southern-American)

Chef Mandy Gum & Students, Carver Career Center Roasted Vegetable Display

Chef Betty Reed, Embassy Suites SOUP

Butternut Squash Bisque

Chef Dennis Harris, Sleepy Hollow Golf Club SALAD

Fried Green Tomato Salad

Chef Keith Jackson, Black Sheep Burrito and Brews VEGETARIAN ENTRÉE

Wild Mushroom Lasagna

Chef Evan Wilson, Fazio's MEAT ENTREE

Roasted Stuffed Chicken with Wild Rice and Almonds Glazed with a Moonshine Plum Sauce on a bed of Collard Greens

Chef Todd Jones and Chef Dan Smith, Charleston Coliseum and Convention Center DESSERT

Antipasto - Caprese Salad

Primo - Spaghetti & Meatballs

Dolce - Tiramisu Reimagined

Chef Morgan Morrison, Rock City Cake Company Bruleed Pumpkin Upside Down Mini Cakes Chef

Teri Blevins, Lil' Bit of Heaven Cupcakes

The first-ever Pickle Palooza took over Charleston’s Slack Plaza on Saturday, Sept. 20, filling the afternoon with free samples, music, games, and plenty of pickle-themed fun. The event celebrated the growing popularity of pickled and fermented foods, a trend that has inspired festivals in cities across the country. Pittsburgh’s Picklesburgh, which recently marked its 10th year and earned national recognition as a top specialty food event, was one example that helped set the stage for Charleston’s version. Attendees sampled offerings from local businesses: Fernbank Public House & 1010 Bridge Capitol Market - Garlic dill pickle chips made with local pickling cucumbers. Fresh dill, dill seed, elephant garlic, JQ Dickinson salt, peppercorn, sugar, white vinegar and water. Chef Evan - Pickled cauliflower & dilly beans Coco’s - Spicy bread & butter pickles with Gritt's Farm pickling cucumbers, Patriot Guarden's spicy pepper blend, star anise and ginger.

Dem 2 Brothers - Smoky apple butter pickle Fife Street Brewing - Regular or spicy pickles Gritt’s Farm - local cucumbers The Laport Café T&M Meats/WV Brickoven Bistro - pickle pizza Ellen’s even served pickle ice cream. Fife served pickle lemonade. Guests voted for their favorite in the People’s Choice category, while Mayor’s Choice and Judges’ Choice winners were also selected.

🏆 Mayor’s Choice – Coco's Kitchen & Cafe
🏆 Judge’s Choice – 1010 Bridge Restaurant & Catering
🏆 People’s Choice – T & M Meats

There were pickle games, music by The Chucktown Allstars and The Charleston Rogues, and pickle art. The festival was organized by Arts Amplified, the group behind City Center Live at Slack Plaza. The celebration was free and open to the public.

Carver Culinary Arts hosted an alumni dinner at Capitol Market this evening. The event featured more than a dozen alumni from Carver Career and Technical Center’s Culinary Arts Program, who now cook at some of the region’s top restaurants. Those include 1010 Bridge, Ristorante Abruzzi, The Pitch, Ellen’s Homemade Ice Cream, Dancing Dog Ice Cream Café and Sleepy Hollow Golf Club. AMUSE

Savory Chicken Mousse, Leek Pavé, Lemon-Apple Gel, Crispy Herb Cracker

Justin Rieve & Quentin Bartlett • Sleepy Hollow Golf Club STARTER

Chicken Galantine with Figs, Country Ham & Chestnuts, Sweet Potato Pommes Anna, Mache, Mulberry Gastrique

Buck Samples, Nick Morris, Beck Huffman • 1010 Bridge • Paulie's SALAD

Arugula & Spinach Salad with Butternut Squash, Radish, Cucumber, Bacon-Maple Vinaigrette, Garlic-Herb Croutons

Michael Masterson • 1010 Bridge FISH

Monkfish, Creamy Tomato Sauce, Leek Confit, Capers Tapenade, Fried Anchovy

Ligia Rizzo & Hollind Zamora • Ristorante Abruzzi MAIN

Soy-Braised Short Rib, Coconut Arancini, Carrot-Ginger Purée, Pickled Ramp Medley

Travis Oliver, Adrean Oliver, Cordell Gilliam • 1010 Bridge AMUSE

Mini Blood Orange Tart, Lemon Mascarpone Mousse, Raspberry Coulis

Cydny Latta • Dancing Dog Ice Cream Cafe Hillary Haslebacher • Ellen's Homemade Ice Cream DESSERT

Coffee Cake, Poached Pear, Vanilla Pastry Cream, Salted Caramel Mousse, Nut Crumble, Pear Fluid Gel, Tuile

Presley Cunningham, Krystal Stowers, Sam Reid • Ristorante Abruzzi