"The Detroit-Style Pizza legacy began at Buddy’s Rendezvous Pizzeria ... in 1946 when Gus Guerra and team made their first square-shaped pizza. Baked in forged-steel pans borrowed from local automotive plants, they were able to produce a very light and crispy crust which is now known as Detroit-Style Pizza. This was the first known square pizza in the U.S. and now, more than 78 years later, the pizza style has become a national favorite," reads Buddy's website.



"The style flips traditional pizza on its head by beginning with double proofed dough perfectly fit to a square pan – a process that allows the dough to rise and be stretched twice – followed by the backwards layering of toppings. The pepperoni is placed directly on the dough allowing the rich flavors of the meat to be absorbed into the crust. Next, crumbled Wisconsin brick cheese – a proprietary blend created just for Buddy’s – is sprinkled across the pie before the other toppings. Finally, to finish off the unique look, three wide stripes of sauce are skimmed across the top of the pizza before being baked to perfection," continues the website.



Of course, when traveling through Detroit, my first stop was at this location to get a real taste of Detroit-style pizza. I placed my order online, parked at the restaurant and picked up my pizza with no problems.



Piping hot directly from the box, the pizza scorched my mouth on first bite. Worth it. I devoured my first piece. It is exactly what I wanted from a Detroit style pizza. There was a nice crisp but slightly thick crust. It wasn't as caramelized as I thought it may be. Nice sauce, plenty of cheese. A legendary experience.



Grade: A

Erbert & Gerbert's Sandwich Shop is a chain eatery that offers sandwiches and soups counter-service style in the midwest, usually near college campuses.



The store and sandwiches are named after characters in stories one of the owner's father used to tell him.

"Our blastoff began with a series of bedtime stories told by a father to his 10 grandchildren. The stories were known as, The Adventures of Erbert & Gerbert Herbert. He created these stories to teach his children about science, history, adventure, and the importance of being a good friend... All the names of the sandwiches on the original stores’ menu were named after the characters in those stories his father used to tell," according to the website.



Erbert and Gerbert has 16 sandwiches on the menu, with names like Girf, Tullius, Tappy, Narmer and more. But that may not be the most unique part of the sandwiches. When they prepare the sandwiches, they cut out the soft white dough inside so there is more room for the fillings. And they plop that little extra hunk of bread right on top of the sandwich.



I ordered a half "quatro," which is "a zesty sandwich crafted with sliced chicken breast, a tangy cranberry sauce, cherrywood smoked bacon and sharp cheddar cheese. It's finished with fresh cucumbers, lettuce, tomato and a layer of Hellman's mayo."





The sandwich was tasty; I'm always partial to a Thanksgiving-esque sandwich so this was an easy win for me. A nice balance of tangy and creamy and sweet. I'm on the fence about the hunk of bread being taken out - because then I just have a plain piece of bread to eat.



The mac & cheese was surprisingly a bit too sweet for me with the BBQ. Maybe because it was all concentrated right on top, so it was hard to get a bite of both the mac & the BBQ, which really concentrated all that sweetness.



On the other hand, the peanut butter bar was like a Rice Krispie and Reese cup had a baby, and that's where I was looking for the sweetness - and found it.

Grade: B

Jusino's Family Restaurant is a small, homestyle restaurant in Follansbee that I recently visited with my mom and grandma.



The interior is simple with minimal decor and basic tables and chairs. No flourish or fanfare here, but it gets the job done.



The menu is much the same - utilitarian and filling, but not fancy. Omelets. Burgers. Salads. Hot dogs. Fries.



I would have loved to check out the dinner entrées, but those weren't available during our meal time. They seem hearty and rustic.



I went with a cheeseburger, topped with ketchup, mayo and onion, as well as a side of fries. I was hopeful for a well-seasoned, handmade patty with fresh ingredients. I received a very average version of that. Not a ton of flavor, fairly dry, and not especially exciting. The fries were battered and fried and done well.



My mom was less than enthused about her roast beef sandwich, which was skimpy on meat and left something to be desired. my favorite part was our server, who was jovial, kind and attentive.



Grade: C

A pepperoni roll bar is quite possibly the best idea for a restaurant ever. I kid, but I do think it's a clever concept, and I was excited to see it play out at a local establishment in Morgantown.



Almost Heaven Kettle Corn & The Pepperoni Roll Bar is a combination kettle corn and pepperoni roll bar all in one, plus ice cream and hot dogs. It's like one of those choose-your-own-adventure books in restaurant form.



On the kettle corn side, there are a half dozen or so different flavors, like sweet and salty, movie style butter, caramel, heavenly cheddar, and chocolate caramel.



On The Pepperoni Roll Bar, they serve three types of pepperoni rolls: plain, provolone cheese, and pepper jack.



Topping options include: OLIVERIO'S MILD PEPPERS, OLIVERIO'S MEDIUM HOT PEPPERS, OLIVERIO'S HOT PEPPERS, MILD CHILI, HOT CHILI, TOSTITOS QUESO CHEESE, MARINARA SAUCE, BANANA PEPPERS AND JALAPENO PEPPERS



I ordered a pepperoni roll with pepperjack, chili, nacho cheese - like a chili cheese pepperoni roll. Overall, this was a pretty solid pepperoni roll. I wish there were some creative toppings like pimento cheese or crispy garlic or hot honey or something a bit more over the top. But I think this is a good start.



Grade: B

Here is my latest column for the Charleston Gazette-Mail:

The quintessential Christmas cookie tray often includes peanut butter blossoms with the Hershey Kiss in the center, classic sugar cookies in the shape of trees and bells and maybe some peanut brittle for a mix of sweet and salty.

Peanut brittle is a smooth, flat candy broken into shards with peanuts embedded inside. It is buttery, crunchy, nutty – and will add some West Virginia folklore flare to your platter.

Much like how folk heroes Johnny Appleseed planted apple trees down the coast and John Henry raced a steam-powered drill, Tony Beaver – a giant lumberjack who lived in the mountains of West Virginia – brought us peanut brittle.

Tony Beaver’s adventures were created by the West Virginia “woodhicks,” a common term for loggers in the state from 1880 to 1920, according to e-WV: The West Virginia Encyclopedia Online, when they would try to out-lie each other during evenings in the logging camps.

Known as a cousin to Paul Bunyan, Tony Beaver was said to have been born regular-size but grew to 18 feet tall and operated a lumbering camp up on the mountain on the mythical “Eel River.” He was friends with two giant oxen, Hannibal and Goliath, invented both clothespins and match sticks, and grew jumbo-sized watermelons and peanuts.

During one particularly rainy summer, the Eel River rose to alarming heights, and the village people begged Tony Beaver to save their town from flooding. He loaded his giant peanuts into wagons and instructed the townspeople to shell and toss them into the river, while his logging crew dumped barrels of molasses into the water to slow it down. As the river churned and toiled the peanuts and molasses, it created a thick, golden brown sludge that hardened, creating a dam and halting the rising river.

After the weather returned to normal, Tony Beaver took a giant ax to the dam, shattering it into shards and creating the world’s first peanut brittle candy that the villagers exclaimed was “dam good.”

Another common origin story is one of a southern cook who, while making taffy, accidentally added baking soda instead of cream of tartar, creating the hard, brittle structure instead of a stretchy taffy one.

Regardless of how the confection arrived in the region, peanut brittle rose to popularity in the 19th century and gained traction in the American south where peanuts helped make the dessert versatile and affordable.

Made from sugar, peanuts, and a touch of baking soda that is carefully boiled, stirred and poured onto a cool slab, peanut brittle helps tell a story of resourcefulness.

In Appalachia, where families rely on locally sourced ingredients and creative cooking methods, peanut brittle quickly found a home. The candy’s long shelf life made it ideal for preserving a sweet treat during leaner months, and its simple preparation ensured it could be made even in kitchens with modest resources. By the 20th century, peanut brittle had become a hallmark of Appalachian kitchens, with recipes passed down through generations.

Recipes are frequently handwritten on stained recipe cards or remembered by heart, ensuring that the candy remains a link to past generations. Each bite carries with it the flavors of tradition and the pride of preserving a regional favorite.

Peanut brittle embodies the region’s ingenuity, using simple ingredients to create something delightful. It connects people to their past, with each recipe telling a story of family, tradition, and community - perfect for the holidays.