One of Charleston’s most anticipated culinary experiences, FeastivALL, returned for its 13th year on Saturday, Feb. 7, 2026, at the University of Charleston. FeastivALL is FestivALL Charleston’s signature culinary fundraiser, celebrating the art of food with a multi-course meal, unique beverage pairings and creative experiences that support year-round arts programming in Charleston. Each year, FeastivALL invites a selection of noted West Virginia chefs to prepare each course. These respected culinarians bringing their own tastes and talents to the table — while also working together to create a cohesive menu for FeastivALL guests. The result is a one-of-a-kind dining experience that truly "becomes a work of art." Each course is paired with craft beer and wine selections by Mountain State Beverage, chosen to complement the chefs’ creations. VIP RECEPTION
The evening kicked off with a VIP reception featuring exclusive bites, craft cocktails, live music and more. Chef Ke Frederick crafted cornbread bites with whipped honey butter, cucumber & hummus bites, steak & creamy horseradish crostini and fresh fruit & crudite. Chef KD Jones created a box of handcrafted Appalachian treats. I can't WAIT to try these! AMUSE BOUCHE
Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Communion wafer topped with black pepper farmhouse bologna and six pepper chow chow and communion wafer topped with black walnut farmers cheese, bourbon-sage apple butter and toasted sage
Paired with: Il Tramonto Limoncello Spritz, Italy

APPETIZER
Chef Madi Risk, Coco's
Trout cakes with ramp remoulade
Paired with: Stoneleigh Sauvignon Blanc, New Zealand and Bridge Brew Long Point Lager, WV

SOUP
Chef Mandy Gum, Carver Culinary Arts
Buttermilk cornbread soup topped with crispy white beans, smoky bacon and raw onion
Paired with: Domaines des Maisons Brouilly, France and Jackie O's See Foam, OH

ENTREE
Chef Seth Samples, University of Charleston
Stuffed quail with sausage, apple and mushroom, along with Benton's country ham risotto and heirloom carrots with red eye jus
Paired with: Belle Glos Balade Pinot Noir, California and New Trail Crisp Amber, PA

INTERMEZZO
Ellen’s Ice Cream
Raspberry Orange Sorbet

DESSERT
Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Flossie Hannah's old-fashioned vinegar pie, topped with maple whipped cream and West Virginia salt
Paired with: Bonanza, Lot 1, Cellar Door Chardonnay, California and High Ground Mamaw's Gingerbread Stout, WV

Mountaineer Food Bank hosted a soup crawl downtown on Saturday. Fife Street Brewing served as the host business, where attendees purchased tickets (6 for $10), as well as tried their first samples. Fife pulled put all the stops with four different soups, as well as chili from the soon-to-be Ursus Brewery. Why It Matters: All proceeds support Mountaineer Food Bank’s mission to end hunger. By participating, you’re helping feed our neighbors and strengthen our community, one bowl at a time. Fife Street Brewing - tomato, gumbo with shrimp, jalapeno popper with chicken & beef stroganoff Ursus Brew Works (served at Fife) - chili Black Sheep Burrito - creamy pierogi with chicken Sam's Uptown Cafe & Bar - lobster bisque Pies & Pints - orzo wedding soup Ellen's Homemade Ice Cream - tomato bisque Taylor Books - broccoli & cheese

In my quest to visit all of the national parks, I took a cruise to Hawaii to knock off two parks. Why a cruise? 1) You can pay on it over time. This took me a while to save up for. And 2) we are able to visit several islands. There are 7 main inhabited islans, and we started at Maui. Maui is home to Haleakala National Park, as well as Iao Valley State Monument. Both were stunning.



We started in Kahului and we visited the Maui Tropical Plantation in Waikapu, which is a farm-centric destination that features a few different businesses.



We had lunch at Cafe O'lei at the Plantation, where we enjoyed "Huli Huli" Style chicken - bone-in chicken, sweet soy glaze, asian namasu fried rice and local farm vegetables. I think I could live on food like this.



It's the sweet and sticky and a little spicy that does it for me. The meat itself is tender and juicy, with a gentle umami depth from the soy and a hint of brightness from citrus. Overall, it’s rich, sticky, and perfectly balanced between sweet and savory with a touch of smoke.



Outside of the restaurant is The Country Market, which features tons of locally made goodies - including from Kumu Farms and Maui 'Oma Coffee Roasting Company.



I picked up some chocolate dipped pineapple from Kumu Farms.



And, I took home some macadamia nut brittle from Hawaiian Heritage Farms, as well.



The Country Market Coffee Shop serves baked goods, fruit, smoothies, etc.



I enjoyed the "Kumu Sunrise" with orange juice, apple, banana, sunrise papaya, mango and pineapple.



After the first leg of my adventure in Maui, I took an uber to Tin Roof. Tin Roof Maui is a casual lunch shop by Chef Sheldon Simeon in Kahalui, Maui. Dishes include mochiko chicken, poke bowl and pork belly.



Sheldon had two James Beard Award nominations in 2011: “Rising Star Chef of the Year” and “Best New Restaurant,” as well as Food & Wine's "People's Choice Best New Chef" and StarChefs's Hawaii Rising Star Concept Chef award in 2012. Sheldon competed in both the 10th and 14th seasons of Bravo’s “Top Chef,” winning Fan Favorite both times. In 2016, he opened Tin Roof.



It's a to-go only window, and I placed an order for the Mochiko Chicken. Mochiko Chicken: The #1 seller, featuring chicken marinated in ginger-sake-shoyu, fried, and topped with miso sauce, gochujang aioli, and furikake. All washed down with Waiakea Hawaiian Volcanic Water.



My final stop in Maui was Mama's Fish House, a world famous restaurant on Maui's North Shore, featuring Hawaiian fish brought in daily by fishermen.



The restaurant was founded in 1973 by the Christenson family after years sailing the South Pacific, bringing their love of Polynesian food and culture to the area. The restaurant’s name honors “Mama Doris,” and its early success came from serving fresh local fish at a time when tourists were unfamiliar with how delicious local seafood could be.



The menu focuses on today’s catch, with fish delivered daily by local fishermen who often have their name and catch location printed on the menu. Common fish include mahi-mahi, ono (wahoo), opakapaka (Hawaiian snapper), ʻahi (yellowfin tuna), papio (goatfish), and moi — all served within 24 hours of being caught.



To start off the meal they served a complimentary small cup of tomato ginger bisque.



A small, poppy seeded loaf of wheat bread was also served to the table. It was soft, slightly sweet and served with butter.



I ordered the Hawaiian Kanpachi with Crab & Lobster in a Macadamia Nut Crust - sustainably caught off the coast of Kailua-Kona near Keahole Point.



Sweet, buttery crab and lobster are tucked inside tender Hawaiian kanpachi, whose clean, ocean-fresh flavor stays light and delicate. The macadamia nut crust adds a toasted, slightly sweet crunch that contrasts beautifully with the flaky fish and rich shellfish.



Grade: A

"At The Caboose, we embrace the spirit of community and exceptional dining. Nestled in Clarksburg, West Virginia, our story is rooted in delivering warm hospitality alongside a menu brimming with Italian-inspired flavors ... We take pride in offering a welcoming atmosphere, complete with outdoor seating and a full bar, making it perfect for family outings or group gatherings." The train-themed restaurant has changed ownership over the years -- and even locations. And currently, it features many recipes from the manager's mother. The menu features hoagies loaded with fillings, fresh salads, wings, pasta, pizza and more. Plus brunch, drinks and kids' meals. We started with some bread and butter. Warming it up would have made this 1,000 times more enticing. Or any blend of garlic and herbs. So, it was OK as is. The house salad consisted of red onion, tomato, mozzarella and chickpeas? Basic, but fresh. I ordered the cheese sacchetti - Pasta purses filled with a blend of 6 cheeses, topped with marinara sauce. I am always happy with pasta. I gladly gobbled this down. The level of acid in this marinara was fairly high, so I definitely felt it later. A touch of sweetness or creaminess would have put it into my personal favorites territory. Grade: B