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...
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,...
"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 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,...
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...
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