The Grind in Point Pleasant is a cozy café located on Main Street that serves as a popular gathering spot. Known for its welcoming atmosphere and friendly service, the shop offers a range of specialty coffees, pastries, and pepperoni rolls. The Grind's original location is actually in Ripley, and they expanded to Point Pleasant. At the time of this writing, though, unfortunately, it looks as though the Point Pleasant location may have shuttered. The drink & cookie I had were both quite tasty. Thw wildberry smoothie is vibrant purple and comes with whipped cream on top. It is is bright, fruity, and just sweet enough. You can really taste the mix of berries, and it’s blended smooth without being too icy. Simple & refreshing. The s'more sandwich cookie was solid, too, though some milk chocolate would have taken it up a notch in my book. Have you been? Grade: B

RK Country Boutique is a family-owned shop located on Quarrier Street in downtown Charleston. The store is operated by Kim and her son Rylan and specializes in custom-designed apparel and household items. Many of their products feature unique bleached or handmade designs.



They do also offer limited food. Nellita's Cocina has a spot in here where you can get some frozen empanadas -- or, on this day, Cuban sliders!



It also looks as though the shop may have some specials, as well. On some days, they've shared salads and samdwiches.



Have you ever been?

The Fifth Annual “Modern Mountain Measures" dinner was held on November 9 at Paulie's Fine Italian at 5 p.m. Paulie's is located at 915 Bridge Road, Charleston, WV 25314. Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving. Chef Paul Smith hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites: APPETIZERS: Whipped feta spoons with preserves, bacon wrapped dates, and smoked salmon puff with fried capers DRINK: Signature sparkling cranberry SALAD: Local lettuces with roasted butternut squash, red & golden beets, feta, spiced pecans, & citrus vinaigrette

Inspired by: Beet Relish Salad, Mountain Measures P. 61, Mrs. J. Vann Carroll ENTREE: Sliced Denver steak, parmesan potato pave, seasons vegetables, & au poivre sauce

Inspired by: Steak Au Poivre, Mountain Measures P. 158, Mrs. Connie Carrico DESSERT: Apple cherry cobbler & Vanilla frozen cream

Inspired by: Apple Pecan Cobbler, Mountain Measures P. 340, Mrs. Frederick H. Morgan

The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.

Established in 1923, the Junior League of Charleston is a group of professional women dedicated to building a better community. Through volunteer service and project management opportunities, the group develops leadership skills, builds lasting relationships and strengthens the Charleston community. The Junior League of Charleston is a 501c3 organization and is part of one of the oldest, largest women’s volunteer organizations in the world.

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

It’s the piece of bread most people pass over — the tough, crusty end of the loaf left behind after dinner.

In the Ohio Valley, though, that humble end piece has been transformed into a prized meal: the meatball heel.

Piled high with meatballs, sauce and melted cheese, the meatball heel is a cross between a loaf of Italian bread and a submarine sandwich.

This Italian-American creation popped up in the immigrant communities along the Ohio River in towns like Wheeling, Weirton and Steubenville.

It continues to be popular in old-school restaurants and taverns like Mario’s Restaurant and Lounge in Weirton that lists “Meatball Heel: End loaf of bread stuffed with meatballs” — served just as it’s been for decades.

At Naples Spaghetti House in Steubenville, Ohio, they even serve a few variations: Meat Sauce Heel, Meatball Heel, Sausage Heel, Mushroom Heel, Tomato Sauce Heel, Double Meatball Heel, Double Sausage Heel, Roast Beef & Gravy Heel and Meat & Mushroom Heel.

They all follow the same general construction: A thick, crusty “heel” of a loaf of Italian bread provides a sturdy base that is hollowed out and stuffed with a hearty serving of homemade meatballs, marinara sauce and melted provolone or mozzarella cheese that is broiled golden and bubbly. The result is a big, rustic, saucy pocket full of flavor that could last for several meals.

The meatball heel is not well-known outside of the valley, but it exemplifies much of what defines Appalachian food as a whole: rooted in working-class kitchens, tied to heritage and valued for making use of every part available.

Like so many Appalachian dishes, the meatball heel tells a story — one of resourcefulness, family, and finding comfort in what’s on hand. What began as a way to stretch a loaf of bread has become a regional icon, passed down through generations and still served with pride. It’s proof that even the overlooked “heel” can rise to legendary status.

The Biscuit & Gravy Bowl is a fundraiser event hosted by Southridge Church at the Capitol Market. With over a dozen entrants, the event serves up everything from biscuits & gravy and scrambled eggs to bread pudding and sausage balls. THE EXPERTS SAM'S UPTOWN CAFE
Gravy in a biscuit bowl FAZIO'S
Biscuit & Sunday gravy with beef and Italian sausage BRICKS AND BARRELS
Traditional biscuit & gravy SLEEPY HOLLOW GOLF CLUB
Beyond Sausage Biscuits and Gravy - Plant-Based Comfort, Reimagined Beyond Sausage Gravy & Biscuit. A hearty Southern classic with a modern twist. Flaky, golden-baked biscuit smothered in rich, peppered gravy made with savory Beyond Meat. 100% plant-based and packed with flavor. Topped with crispy French-fried onions and chives. COCO'S
Buttermilk brioche biscuit & gravy bomb CHICK-FIL-A
Chick-n-Mini HAGY'S IRISH PIE PUB
Traditional biscuit & gravy CARVER CULINARY ARTS
Orange buttermilk biscuit with cranberry gravy and sausage crumbles MUNCH & MULCH CATERING & LANDSCAPING
A trifecta of Bloody Mary mix drink, biscuit & gravy, and loaded scrambled eggs. ROMEO's GRAVVY
"My gravy recipe was passed down from my MawMaw to me when I was eight or nine years old. She lovec cook and would sit me on the kitchen counter every time she stayed at our house and teach me new recipes. One of her favorite things to make was biscuits and gravy. The gravy is a traditiona gravy made with all the love that my MawMaw passed down to me over the years. I hope you can enjoy the gravy as much as my family has over the years."

THE AMATEURS RONK FAMILY FARMS
Sausage balls with a variety of dipping sauces: maple syrup, maple jalapeno syryp, maple BBQ and maple mustard SRC KITCHEN CREW
Biscuit pudding with vanilla gravy DUSTY THOMPSON
Homestyle biscuit & gravy CHERYL MANTEL
Apple cinnamon rolls by Jill made with local apple butter from Pauley's Homemade, as well as a biscuit & gravy Judge's Choice:
1. Munch & Mulch Catering & Landscaping AND Bricks & Barrels
2. Sam's Uptown Cafe
3. Coco's AND Romeo's Gravvy

People's Choice:
1. Munch & Mulch Catering & Landscaping
2. Romeo's Gravvy
3. Cheryl Mantel

Kid's Choice:
1. SRC Kitchen
2. Cheryl Mantel
3. Chick-fil-A

Amateur's Award:
1. Cheryl Mantel
2. SRC Kitchen Crew

Just Because:
Ronk Family Farms