The Volstead Room is a new space that marries elevated bar food, hancrafted drinks and entertainment - whether that's trivia, karaoke or live music.



The Volstead Room is set in the basement of an event center, so it's a bit underground and dark, which lends itself to a speakeasy vibe.



The menu features small plates, sandwiches, salads and entrees like a seared tuna, flank steak with chimichurri and a tomahawk pork chop.



I enjoyed a trio of meatball sliders with fresh mozzarella. These were a bit messy, but they were substantial. I would have liked the cheese to be melted more. I also added a margarita flight, which was customized to my liking. Each drink had a special garnish, which made it fun and they were all tasty.



Grade: B

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

The more, the merrier. At least that’s the case when it comes to candy bar components.

Marshmallow. Caramel. Nougat. Nuts. Cookie. Cream. Coconut.

The first retail confection to venture beyond just plain chocolate or another singular ingredient was created right here in Appalachia.

In 1912, the Standard Candy Company in Nashville, Tennessee, invented the “Goo Goo Cluster” in a copper kettle.

Known as a “combination” candy bar, the Goo Goo Cluster was the first candy bar in America being mass produced to contain more than one principle element.

The round cluster consists of caramel, marshmallow nougat, fresh roasted peanuts and milk chocolate.

The hand-dipped sweet was gathered into a mound, which bucked the trend of conventional rectangular or square shapes at the time.

Initially, the candy was sold under glass at drug store candy counters. Years later, the Goo Goo Cluster would be swaddled in tinfoil.

Due to its renegade shape, the Goo Goo Cluster was more difficult to wrap than other candies of the day.

But eventually, machinery was put in place to automate wrapping the Goo Goo Cluster, which is how they’re sold in stores today.

You’ll find the classic version, as well as two variations: “Pecan,” which replaces the peanuts with pecans and “Peanut Butter,” which replaces the marshmallow nougat and caramel with peanut butter.

While those two names are pretty self-explanatory, what about the original candy itself?

It turns out that while brainstorming a name for the new candy, one of the founders’ sons recently said his first words: “goo goo.”

That’s how the first slogan was born: “Goo Goo! It’s so good, people will ask for it from birth.”

The Goo Goo Cluster can be seen as a sweet reminder of Appalachian traditions, values and ingenuity.

It embodies the region’s ability to create something extraordinary from the ordinary, leaving a lasting impression on the culinary — and confectionary — history of Appalachia.

"Sister Pie is a bright corner bakery in Detroit’s West Village on the east side of town. Each day, we serve pies, cookies, breakfast, and lunch. The menu at Sister Pie is nontraditional in flavor combinations, rustic in execution, and constantly changing to honor the local agriculture of Michigan. We strive to test the limits of our creativity while challenging and pleasing palates. We make our pie dough by hand daily and most often communally," reads the website.



The Salted Maple Pie is their signature flsvor and feautred in their Sister Pie Cookbook. It's the only year-round flavor, while others like hot cocoa marshmallow pie and champagne chess pie rotate out.



Made with Grade B maple syrup from Imlay City and topped with flaky Maldon sea salt, this pie is their take on the traditional Southern chess pie. It is simple, but super sweet and technically perfect.



Grade: A

The Peppermill is an Abingdon, Virginia, restaurant set in a beautiful 1900s era home with large porch.



The menu features of variety of standard American options, like sandwiches, salads, and entrées that feature pasta, salmon, and chicken.



I ordered the Shrimp Margherita: One-quarter pound of Gulf shrimp sautéed in olive oil with tomatoes, fresh basil, garlic, lemon and cracked black pepper tossed with linguini finished with Parmesan cheese



This healthy portion could have fed two people. The flavors were light and simple, but classic. Fresh tomatoes, and lemon and basil made this dish, feel bright and tasty.



Grade: B

Sean Brock is a well-known Southern and Appalachian chef who focuses on preserving southern foodways and heirloom ingredients.

He has been the chef behind the restaurant Husk, which has "been at the forefront of defining Southern cuisine, celebrating the flavors, traditions, and communities that embody the American South" according to the website.



I have been to the Nashville and Charleston locations, and now, the Savannah location.

"At Husk Savannah, we embrace the vibrant flavors and heirloom ingredients of coastal Georgia in the heart of Savannah’s Landmark Historic District. Sourcing directly from local farmers and the surrounding waterways, our menu pushes the boundaries of the Lowcountry’s rich culinary traditions," reads the website.

"Stepping into Husk Savannah, you will be welcomed by a bright and inviting space that blends modernity with the historic charm of the 1890s building. With an ever-changing menu and commitment to supporting local suppliers, our diverse menu celebrates the region’s bounty at every turn. With an extensive raw bar and seafood program showcasing an array of regional oysters spanning the East Coast, we showcase the most exceptional ingredients at their finest."



I started with a pimiento cheese tartine with HUSK pickles, watermelon radish and arugula. This was a fun and fresh bite. I liked the crunch from the pickles and the creaminess from the cheese. It was a nice blend of both flavors and textures.



For my entrée, I went with Heritage Pork: confit leeks, mojo dragon tongue beans and black garlic. I don't usually order pork, but it was done well and retained moisture well. I liked the boldness of the leeks and garlic to give this dish a punch.



Grade: A