Boba Tea & TCG in Oak Hill is a unique shop that combines bubble tea with trading card games like Pokémon, Magic: The Gathering, and Disney Lorcana. Bright displays of trading cards and collectibles set the tone for the big, open gathering space. Walking past all of this, I approached the Boba counter and perused the menu of fruity and milky tea options, plus tapioca or popping boba. The West Virginia Sunset is a blend of lemonade and sweet tea with peach and lemon popping boba. I do not enjoy sweet tea, but my boba-rista said that she doesn't either, but enjoys this drink when it's heavier on the lemonade side. So, she made mine how she likes hers. And it was delightful. Sweet, a little tart, and all delicious. I took it uo go, but if the setting was a bit more cozy, I would have enjoyed it there. Grade: B

ABC Coffee Shop is located on the campus of Appalachian Bible College in Mount Hope. The shop serves up coffee - hot, iced or frozen - with a variety of flavored syrups and limited snack options. I ordered a hot chocolate, which was rich and velvetty in all the best ways. I also ordered a sugar cookie cake cup from Bloomy Baker. This one had pumpkin buttercream, which wasn't bad. I would have loved some exciting flavor options. Grade: B

Mizu Sushi & Hibachi, located at 102 Lakeview Drive in Parkersburg, is a Japanese restaurant offering sushi, sashimi, hibachi, and other kitchen entrées. One unique feature is their "All You Can Eat Sushi & Hibachi - $22.99 per person." Like a buffet concept, but made to order. I ordered a deep-fried sushi roll filled with crab and egg, as well as some General Tso's chicken. The deep-fried sushi roll was a bit soggy on the outside, but I enjoyed the rich, savory filling of crab and egg. The General Tso’s chicken was sweet and tangy with a sticky sauce that clung well to the pieces, though it leaned slightly on the sugary side. Grade: B

The Pizza Station opened its Parkersburg location at 430 Third Street (formerly the Third Street Deli site) in downtown Parkersburg, officially welcoming customers in January of this year. Owned by Bill Sams, this marks a second site for The Pizza Station, which has been serving St. Marys and surrounding communities since 1984. The train-themed Parkersburg restaurant operates seven days a week, offering homemade pizza, pepperoni rolls, subs, salads, and desserts, including fruit pizzas, which remind me of Pizza Hut back in the day. I learned that when you order a to-go order, you go around back and into the basement to pick it up. My meal for the evening was a pepperoni roll with a side of pizza sauce and a cherry dessert pizza. The roll has a warm, slightly chewy interior with crust just firm enough on the outside to give some texture without being tough. The pepperoni brings good salty flavor, and the pepperoni’s oil seeps into the dough, which adds richness. The side of pizza sauce was key for me, as it cuts through the richness of the roll’s meat + cheese, giving a refreshing contrast. The small cherry dessert pizza is a sweet and tart treat with a light crust and a generous layer of cherry topping. The flavor is bright and tart-sweet, though the center can get a bit soft from the filling. It’s simple but satisfying, best enjoyed fresh out of the oven. Grade: B

Covenant House's Chef's Challenge featured a gourmet, sit-down, multi-course meal prepared by local celebrity chefs. Each dish uses food typically found in the food pantry—that’s the challenge! It was a wonderful evening for an even better cause. Here are some of thosw tasty bites: HORS D'OEUVRES

Bulgogi Blini with Pickled Cabbage Slaw (Korean)

Spicy Tuna Bites (Japanese-American)

White Bean and Sausage Soup with Kale Chips (Italian)

Creamy Collard Green Dip Crostini (Southern-American)

Chef Mandy Gum & Students, Carver Career Center Roasted Vegetable Display

Chef Betty Reed, Embassy Suites SOUP

Butternut Squash Bisque

Chef Dennis Harris, Sleepy Hollow Golf Club SALAD

Fried Green Tomato Salad

Chef Keith Jackson, Black Sheep Burrito and Brews VEGETARIAN ENTRÉE

Wild Mushroom Lasagna

Chef Evan Wilson, Fazio's MEAT ENTREE

Roasted Stuffed Chicken with Wild Rice and Almonds Glazed with a Moonshine Plum Sauce on a bed of Collard Greens

Chef Todd Jones and Chef Dan Smith, Charleston Coliseum and Convention Center DESSERT

Antipasto - Caprese Salad

Primo - Spaghetti & Meatballs

Dolce - Tiramisu Reimagined

Chef Morgan Morrison, Rock City Cake Company Bruleed Pumpkin Upside Down Mini Cakes Chef

Teri Blevins, Lil' Bit of Heaven Cupcakes