Pizza Vibes is a casual, locally owned restaurant along Route 60 in Barboursville with a focus on - you guessed it - pizza. The menu goes beyond standard pizza offerings, including calzones, wings, pasta dishes, and a few unexpected items like chicken tikka masala. I ordered the pepperoni roll, which comes stuffed with mozzarella and a side of marinara. It's a giant roll with a few slits on top that could almost be mistaken for a baguette.

It's pretty tasty, though I think Graziano's has my favorite pepperoni roll in this category (giant, meal-sized) because they are absolutely stuffed inside and golden brown outside.

I wouldn't hate a bit more crisp texture on this one, and I like mine to have a bit more filling to bread ratio. Grade: B

Buddy’s All American Bar-B-Que is a barbecue restaurant that began in Huntington around 2000 and expanded to Milton. The latter location has since shuttered. But the concept is the same - a focus on smoked meats like pulled pork, brisket, ribs, and wings, paired with sides such as mac and cheese and coleslaw.

I went for the Bootanavan (Boo-tan-a-van), which is a garlic-herb tortilla filled with ground beet, fries, tomatoes, lettuce, jalapenos, cheddar cheese and ranch dressing. This one’s messy, filling, and honestly pretty fun to eat. The garlic-herb tortilla gives it a little extra flavor, and the combo of beef and fries makes it super hearty, while the lettuce, tomato, and jalapeños keep it from feeling too heavy. The cheddar and ranch kind of melt everything together into a creamy, slightly over-the-top bite. Grade: B

Wasabi Fusion in the Fairmont/White Hall area is a casual Asian restaurant that blends Japanese, Thai, and Chinese-style dishes under one roof. It’s located in the Middletown Commons development and is known locally as a solid, affordable spot. I ordered the Holiday Roll - Shrimp Tempura, Cream Cheese, Cucumber. Toping Shrimp, Spicy mayo, Sriracha and Scallion. The Holiday Roll is definitely on the heavier side, but in a good way if that’s what you’re after. The shrimp tempura adds a nice crunch, and the cream cheese makes it really rich, while the cucumber gives it a little freshness. The spicy mayo and sriracha bring some heat, but overall it leans creamy and filling more than balanced. Grade: B

Here's my latest column for HD Media:

Some dishes come with recipes. This one comes with aliases.

American Chop Suey. Goulash. Slumgullion. Beefaroni. Johnny Marzetti.

The ingredients — pasta, beef and tomatoes — remain the same. But the name changes depending on the region.

The concept of the dish is simple: combine what’s on hand into something filling. Stretch a little meat with starch, build flavor from scraps, and make enough to feed everyone at the table. It’s the backbone of peasant cooking, born from necessity rather than precision.

You see it everywhere. In Italy, leftover pasta becomes frittata or baked casseroles. In Spain, rice absorbs whatever meats or vegetables are available. In China, stir-fries turn small amounts of protein and produce into a complete meal.

And in the United States, it’s American Chop Suey. Or goulash. Or slumgullion. Or Beefaroni. Or Johnny Marzetti.

AMERICAN CHOP SUEY

You’ll find “American chop suey” in parts of New England and the Mid-Atlantic. But the only thing Chinese about it is its name: “Chop suey” comes from a Cantonese Chinese phrase that roughly translates to “mixed pieces” or “odds and ends.”

When Chinese immigrants brought the idea to the United States in the 19th century, it originally referred to a dish made from a variety of leftover ingredients like meats and vegetables stir-fried together. Hence, the pasta-tomato-macaroni meal became an American version of the dish.

GOULASH

Travel deeper into the coal regions of West Virginia, eastern Ohio, or Kentucky, and you’ll hear it called “goulash.” Appalachian goulash bears almost no resemblance to the paprika-heavy beef stew that originated in Hungary.

When immigrants from Eastern Europe in the late 19th and early 20th centuries came to the region, they brought goulash, which traditionally contains chunks of beef, onions, paprika and sometimes potatoes. Over time, the recipe evolved to include other ingredients — like macaroni — that make up a hearty, one-pot meal but the name stayed the same.

SLUMGULLION

One of the first documented uses of the word “slumgullion” was in 1872 in the story Roughin’ It by Mark Twain. But it was referring to a gross, watery beverage. It later was used to describe a weak, tasteless stew made from leftovers. And then ultimately became a catch-all term for a stew made for whatever was on hand.

While it’s the most fun term of the bunch, it’s likely one of the least used but still found in frontier regions that had logging camps and gold mines -- the West, Alaska and Appalachia.

BEEFARONI

“Beefaroni” is the trademarked name for the canned version of the meal produced by Chef Boyardee. First introduced in the U.S, in the 1970s, Chef Boyardee commercialized the macaroni, beef and tomato dish into a ready-to-eat meal.

The company took the home-style dish, standardized it, and marketed it, giving it a catchy, trademarked name — and bringing the dish into homes nationwide.

JOHHNY MARZETTI

In some pockets of the country, especially areas with Italian-American influence, it’s known as Johnny Marzetti. It traces back to Marzetti’s Restaurant in Columbus, opened by Teresa Marzetti in the early 1900s. She is said to have created the dish for her brother-in-law, Johnny Marzetti, and it quickly became popular because it was inexpensive, filling and easy to prepare in large quantities.

The dish typically combines ground beef, tomato sauce, pasta, and cheese, then is baked into a casserole, giving it a more structured, cohesive texture than stovetop goulash or slumgullion.. Like its counterparts, Johnny Marzetti reflects a practical, make-do style of cooking, but stands apart as the cheesier, oven-baked version with a specific place, name and group of users tied to it.

There are even more names. Chili mac, slum gully, Minnesota goulash, hot dish, etc.

At its core, no matter the name, the dish is the same: browned beef, tender macaroni, and a tomato-based sauce that binds it all together. Some families stir in vegetables, others layer in cheese, and some bake it for a golden top. It’s versatile, economical, and endlessly comforting — characteristic of an Appalachian staple.

These dishes aren’t defined by strict ingredients — they’re defined by resourcefulness. They are economical, adaptable, and deeply personal, often carrying the imprint of family habits and regional language more than any written recipe.

"As a state, West Virginia has worn clear the paths of history, culture and natural beauty. Now, the state is blazing a new culinary trail with its Cellar to Table Dinner Series." My friend Beth and I traveled to Twin Falls to enjoy a cellar-to-table dinner. Chef Matt has been working with the state parks to create some stellar food. They also had some breads for purchase: Everything bagel, jalapeño cheddar, chocolate chip, French onion and pepperoni & cheese. "This exclusive event series will feature 11 dinners hosted at 11 state park restaurants, featuring local foods and products that celebrate West Virginia’s culinary traditions. Think of it as a farm-to-table dinner for the winter and spring that pays homage to the tradition of eating fresh food that’s been stored in our root cellars after the growing season." Starter
Bruschetta, Bacon Wrapped Brussels, Cowboy Caviar Soup
French Onion Gnocchi with Dipping Bread Salad
Strawberry Spinach Salad Main Course
WV Rainbow Trout, Herb Baked Chicken, Roasted Red Potato Salad, Mixed Veggies Dessert
Chocolate Chip Pumpkin Bread, Blackberry Cobbler With Ice Cream