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

In this season's J.Q. Dickinson Appalachian Mercantile subscription box: J.Q. DICKINSON SALT-WORKS
Salt and Pepper Grinders
Our largest crystal in a grinder. Solar evaporated and hand harvested for pure, clean flavor. Great on any dish. We chose Tellicherry peppercorns for our pepper. They are ripened longer on the bush to provide a smoother, sweeter pepper flavor.

SIMPLE PRODUCTS
Organic Pear Butter
The pears are grown in eastern Ohio, and cooked slowly with organic cane sugar, maple syrup and spices. Delicious on toast, stirred into yogurt, or used in baking.

APPALACHIAN BOTANICAL
Lip Balm
Appalachian Botanical Company grows lavender on former mine land in WV. They have a full line of body products. This lip balm is made with natural ingredients for great moisturizing.

SWEETGRASS GRANOLA
Granola
Made in Kentucky from Appalachian ingredients including our salt, sorghum syrup and local chia seeds. This granola is great for a snack or a healthy breakfast.

TOM CAPITO
WV Magnet
WV Woodworker Tom Capito makes these magnet from local cherry wood. We love the shape of our state and wanted to share it with you!

Located at 1242 Washington Ave in Huntington, West Virginia, Asian Express is a casual Asian fusion restaurant offering dine-in, take-out and delivery.



The menu spans familiar favorites—from hibachi and stir-fries to sushi rolls and curries — alongside burger and hot dog options.



I ordered a chicken katsu bento box, which comes with a California roll, dumplings and an orange. The chicken is crispy and golden on the outside, tender on the inside, and served with a tangy katsu sauce that adds some sweetness. The California roll is fresh and simple, while the dumplings bring a savory, steamed contrast, and the orange slice at the end offers a bright, refreshing finish.



The Dragon Ball roll is wrapped in fresh avocado, giving it a smooth, round texture. The avocado adds richness to each bite and pairs well with the shrimp and spicy crab inside. Finished with a light drizzle of eel sauce, it’s a flavorful.



It appears the restaurant may have since closed - but unclear. Have you been?



Grade: B