The Old Gap Mills Country Store is a family‑owned general store and specialty shop. Originally built as Patton’s Mercantile in the 1930s, the building later housed a furniture store before being transformed into the current country store. There is a mix of home décor, primitive goods, locally made products such as jams from Aunt Nan’s, wellness items, and specialty foods, along with a coffee and espresso bar and hand-dipped Hershey’s ice cream. The store also stocks chips, regional snacks, and pantry staples like specialty sauces, pickles, and candies, along with seasonal treats. Have you been?

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

In most communities across the country, a hot dog is a simple recipe: a weiner, a bun and a squiggle of ketchup or mustard.

But in Charleston, West Virginia, a hot dog recipe would be found in the “dessert” section: pastry dough, fluffy cream and a drizzle of chocolate.

The donut is more commonly known as a “long John,” “cream bun,” “bar donut,” and many more outside the region.

It’s the Spring Hill Pastry Shop in South Charleston that coined the iconic moniker for the long, yeast‑based pastry split and filled with cream or custard, dusted with powdered sugar or topped with chocolate.

The hot dog has been on the family-owned bakery’s menu since its opening in September 1948 and remains its best-seller.

According to Clio, a nonprofit that offers digital content on historical and cultural sites, the idea for the hot dog pastry was created by current shop owner Robin Williams’ grandfather.

“The icing that goes in those is a recipe that he made back then. He was just looking for something to put it in … he decided to roll these pieces of dough up to where they come out shaped like a hotdog bun and he could slice it and fill it with that icing. He really liked that icing,” she said.

And it’s clear the community agrees: Spring Hill Pastry Shop makes about 150 dozen hot dogs per day.

While the hot dog has become the most popular iteration of the pastry, other bakeries in the area have created their own versions.

Sarah’s Bakery in South Hills makes “chubby buns,” while Batter & Bliss Baking Co. offers “Molly dogs,” named after owner Rylee Vealey’s dog, in various flavors like banana pudding and strawberry crunch. Valley Cakes & Cafe in Poca serves “wimpy Johns,” which are a bit more elevated.

Charleston’s hot dog — or chubby bun or Molly dog or wimpy John — pastry is a local chapter in a larger Appalachian story.

Variations of the same long, yeast-raised, cream-filled pastry appear throughout the region, often under different names.

In parts of West Virginia, Kentucky and Ohio, it’s more commonly called a long John or cream stick; in Pennsylvania’s Appalachian counties, similar pastries show up in neighborhood bakeries as cream bars or filled donuts, sometimes split, sometimes injected, sometimes topped with chocolate or simply dusted with sugar.

The name matters as much as the pastry itself. Calling it a hot dog isn’t a mistake — it’s a local shorthand, shaped by place and memory, the same way coal towns and river cities developed their own dialects, rituals and recipes. It signals belonging.

In an era where regional quirks are often flattened into something marketable, Charleston’s hot dog pastry remains stubbornly, proudly specific.

It’s a reminder that Appalachian food culture isn’t a single story, but a collection of small, deeply rooted ones — passed down through family bakeries, renamed across county lines and kept alive every time someone walks out with a white box under their arm.

The Brown Hotel is one of Louisville, Kentucky’s most iconic landmarks—an elegant, Italian Renaissance–style hotel that opened in 1923. It quickly became a social and cultural hub, hosting everyone from Frank Sinatra and Judy Garland to multiple U.S. presidents. Known for its grand lobby, Southern hospitality, and old-world glamour, the Brown is deeply tied to Louisville’s identity, especially during the Kentucky Derby season.



The hotel’s most famous culinary contribution is the Hot Brown, created there in 1926 by chef Fred K. Schmidt. Originally designed as a late-night dish for guests who wanted something more substantial than a sandwich, the Hot Brown became a Louisville classic. It’s an open-faced turkey sandwich topped with crispy bacon, sliced tomatoes, and a rich Mornay sauce, then baked until bubbling and lightly browned. Decadent, savory, and unapologetically rich.



Mornay sauce is a classic French cheese sauce built on a béchamel base—butter, flour, and milk—enriched with cheese, most traditionally Gruyère, Parmesan, or a combination of both. The result is a sauce that’s smooth, velvety, and gently nutty, with enough richness to coat food without becoming gluey.



The hot brown can be enjoyed at either of the hotel's two restaurants: Lobby Bar & Grill and J. Graham’s Café. I dined at the former at the bar in ordered the petite version of the hot brown.



"THE HOT BROWN - Roasted Turkey Breast, Toast Points, Mornay Sauce, Pecorino Romano Cheese. Baked Golden Brown, Finished with Bacon and Tomatoes. A Louisville legend, invented here at The Brown Hotel in 1926! The Hot Brown…a Louisville tradition with worldwide appeal has been featured in: The New York Times, The Wall Street Journal, Southern Living Magazine, The Los Angeles Times, NBC’s Today Show and Travel Channel’s Man v. Food as well as being a regular entry in many of the finest cookbooks."

This is a belly-filling, soul-warming dish if I ever had one. The Hot Brown is pure comfort on a plate. Toasted bread piled with turkey and crispy bacon gets drenched in that creamy, cheesy Mornay sauce. It's rich, savory and a bit heavy.



Grade: A

Pana Donuts is a family-owned donut shop and tea house with multiple locations in Indianapolis and the surrounding area. They’re known for handcrafted donuts, a variety of coffee, teas, smoothies and boba drinks, plus some breakfast sandwiches and deli options.



I ordered a mango smoothie, which has become a go-to of mine. This mango smoothie is bright and clean, with ripe mango flavor front and center. It tastes naturally sweet and slightly floral, balanced by a gentle tang that keeps it from feeling heavy. The texture is smooth and thin without being icy, finishing fresh.



I also ordered a jalapeno ham & cheese croissant. Soft, buttery, flaky layers give way to a core of salty ham and creamy cheese. The jalapeños add a bright, lingering heat that cuts through the richness without overpowering it.



Next time, I'll have to try the actual donuts.



Grade: B

Nami Modern Korean Steakhouse was a modern Korean steakhouse in Louisville’s Butchertown/NuLu area that opened in 2023 and unfortunately shuttered recently. It was created by acclaimed chef Edward Lee and quickly gained national recognition — being named one of the best new restaurants in America by Esquire and featured on USA Today’s notable restaurants lists. Steamed shrimp mandu - steamed shrimp dumplings with chili crisp and ponzu

Dukbokki rice cakes - rice cakes cooked in a spicy gochujang beef sauce with mushrooms, cabbage, peas and carrots

Bulgogi Rice Bowl - thin-sliced beef bulgogi with 3-grain rice, choice of red or white kimchi, spinach, shiitake mushroom, bean sprouts, and chili sauce. Topped with egg. This meal was takeout, so it is likely a little different from what you would experience dining in. Especially regarding presentation. But the flavors were bold, spicy. Some fresh ban chan on the side would have been perfect. Grade: B