Fayetteville Man is “America’s Finest Grillmaster”

November 14, 2014 by The Food Guy
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Hey, West Virginia …

We have a champion “grillmaster” in our midst!

Fayetteville resident and former football player Michael Linkenhoker was crowned America’s Finest Grillmaster at Fayetteville High School’s football game last week.

Michael and his grillHe had entered Ball Park brand’s “Finest Grillmaster” contest and was chosen as the winner based on his stellar grilling skills.

To celebrate his achievement, fans attending the game were treated to a free tailgate featuring hot dogs cooked on a fancy new grill that was presented to Linkenhoker as well.

Stonewall Resort Chef Competing in U.S. Cook-Off

November 9, 2014 by The Food Guy
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In hot news on the state culinary beat, Stonewall Executive Chef Tim White has been selected as one of 11 finalists to compete in the U.S. Copper Skillet Cook-off Competition in Chicago this week.

Stonewall Resort lamb dishWhat got him there was his recipe for Grilled Rack of Mountain State Lamb with Potato and Parsnip Puree, Minted Peas with Spinach, Butter-Braised Baby Carrots and Red Wine Reduction, which he’ll prepare for a panel of judges in the Windy City tomorrow in hopes of bringing home top honors.

“The sweetness from the parsnips and carrots plays well against the richness of the lamb and bitter tones of the spinach,” White said, “and the mint is a classic pairing with lamb.”

Although the dish isn’t currently offered at the resort’s restaurants, a variation of it does appear on conference menus.

Competing in the “Senior Chef” category, White will also have to use ingredients from a mystery basket plus select pantry items to prepare a dish that would be typical at a conference center like Stonewall.

A panel of judges will select one winner, who will then go on to compete at Bonaventure Resort & Spa in Fort Lauderdale, FL, with that winner returning next April to compete in the Global Finals.

Go, Tim, go!

 

Chef Tim White

5 state food groups receive James Beard honors

October 28, 2014 by The Food Guy
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The James Beard Foundation and Food Tank just released their first “Good Food Org Guide” celebrating more than 400 U.S.-based organizations for their work cultivating a better food system.

And West Virginia has five great groups on the list …

Congrats to The Collaborative for the 21st Century Appalachia, Southern Exposure Seed Exchange, West Virginia Food and Farm Coalition, West Virginia University (WVU) Small Farm Center and The Wild Ramp!

These Mountain State recipients were honored for their exemplary work in the areas of food and agriculture, nutrition and health, hunger and obesity, and food justice. Only “nonprofit, scholarly and municipal initiatives” were chosen in an effort to spotlight efforts that are focused on community building and engagement, advocacy, and service.

According to the news release, “These groups are working in fields, kitchens, classrooms, laboratories, businesses, town halls and Congress to create a better food system.”

They’re also working to combat childhood obesity, malnourishment and physical inactivity; prevent food waste; educate consumers on healthy, nutritious food choices; create networks of social entrepreneurs; protect food and restaurant workers; highlight solutions for restoring the health of people and the planet; work with indigenous communities to preserve traditions, culture and biodiversity; inspire and educate individuals to cook more of their own food; and protect public health, human health and the environment.

The list was determined by distinguished experts, including past recipients of the James Beard Leadership Award and food and agriculture leaders. You can download a free copy of the guide here.

Check out the summaries below to learn more about the West Virginia groups honored …


The Collaborative for the 21st Century Appalachia

The Collaborative for the 21st Century Appalachia emphasizes the importance of preserving a traditional way of life by supporting farmers and the rural communities where they live. They encourage community members to buy food from local farmers and promote businesses that utilize local resources. They host community events like the Cast Iron Cook Off, where chefs use indigenous ingredients and citizens learn about food preparation.

Southern Exposure Seed Exchange

Southern Exposure Seed Exchange advocates for growers’ rights to save their own seeds. The seeds they offer to consumers are held with that value in mind. They serve on the Organic Seed Alliance and donate 30 percent of their profits to environmental groups while providing basic information on how to properly save seeds.

West Virginia Food and Farm Coalition

West Virginia Food and Farm Coalition aims to improve the availability of healthy local food for all state residents. They host policy and advocacy workshops to publish groundbreaking information, such as their recent report on how to best facilitate SNAP outreach initiatives.

West Virginia University (WVU) Small Farm Center

West Virginia University (WVU) Small Farm Center helps small farmers implement various techniques and strategies to increase their bottom lines. They accomplish this by hosting conferences where professionals and experts share knowledge and small farmers may capitalize on new and exciting opportunities.

The Wild Ramp

The Wild Ramp in Huntington is a community-supported marketplace that operates year-round. They supply their customers with products from local farmers and vendors to support local families, encourage healthy eating, promote small-scale farming, and build community.

Meet ‘n’ Greet a Celebrity ‘Shiner

September 5, 2014 by The Food Guy
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Don’t expect free-flowing samples to be passed around, but here’s your chance to meet and greet celebrity moonshiner Jim Tom Hedrick …

Jim Tom HedrickThe TV personality will be in Marmet and Beckley this Wednesday to promote the release of his signature unaged rye, the first in series of “Legends” moonshines to be produced by Sugarlands Distilling Company in Gatlinburg, Tenn. The partnership with Sugarlands marks Jim Tom’s pursuit of going “legal” to make his brand of ‘shine available to the public for the first time.

Jim Tom with be on hand to sign autographs at King Cut Rate Liquor (9913 MacCorkle Ave.) in Marmet from noon to 2 p.m. Sept. 10, then at CJ’s Liquor (2152 Harper Rd.) in Beckley from 3-5 p.m. later that same day.

Both events are free and open to the public.

 

Vandalia Gathering Hosting a Sweet Bake-off

May 23, 2014 by The Food Guy
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Ready to get your cupcake on?

The folks putting on this weekend’s awesome annual Vandalia Gathering on the State Capitol Grounds in Charleston are inviting West Virginia residents to enter a “Cupcake & Pound Cake” bakeoff as part of this year’s event.

A celebration of Appalachian heritage featuring food, music, dance, crafts and more, the Vandalia Gathering draws big crowds of fans who love to enjoy everything “Wild and Wonderful” about our great state. This year’s baking competition will take place inside the Culture Center State Theater this Saturday, May 24. Registration is from noon to 1:30 pm and tasting/judging begins at 2 pm, with winners announced shortly thereafter.

Entries must be original recipes made from scratch, with no prepared mixes allowed. Judges will disqualify previ­ously published recipes, such as those in cookbooks and in magazines, from food companies, on food websites and cooking-contest winners, unless the recipe features changes considered significant by the judges. Entries must be submitted in disposable pans/liners, with no refrigeration required. The recipe used also must be included on a 3×5” index card.

Creativity is essential and this contest is not limited to traditional cupcake and pound cake flavors. Judges will look for a variety of fillings and textures.

Entries may score a possible 100 points, with 30 for taste/flavor, 25 appearance, 15 consistency in size/shape, 20 moistness/crumb and 10 for creativity. First place wins $75, second gets $50 and $25 will go to both the third-place winner and the top entry among youth ages 15 and under.

All cupcakes and pound cakes become the property of the Division of Culture and History and will be offered as prizes during a cake walk in the Great Hall at 3:30 p.m. All are welcome to join the dancing!

Although I was asked to help pick this year’s winners, sadly, I’ll be out of town this weekend and can’t make it. #bummer

For complete rules or more information, contact the West Virginia Division of Culture and History at (304) 558-0220 or visit www.wvculture.org.

It’s the First (Fancy) Ramp Dinner of Spring

March 22, 2014 by The Food Guy
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Ready for the first ramp dinner of the season?

And a fancy one at that! 

Celebrated West Virginia Chef Dale Hawkins will treat guests to “A Fancy Ramp Dinner: Celebrating Spring Tonics in Appalachia” at 6 pm Saturday, March 29, at Mountain View Event Center in Buckhannon.

The evening will begin with a welcome beverage and ramp queso with corn tortillas, plus a cash bar available as well. Once the dinner begins, you’ll hear from the people who have grown, caught, raised, foraged and crafted the items featured in each dish.

Dishes like: 

  • Buttermilk, Ramp and Bacon Biscuits 
  • Artisan Breads from Jeff Kessler 
  • Bad Ass Beet Salad with Orange Segments and Pea Tendrils 
  • Wilted Spinach Salad with Bacon and Wild Leek Vinaigrette, Pickled Red Onions, Farm Eggs and Mushrooms 
  • Gardner Farm Chicken Braised in White Wine and Caramelized Ramps 
  • Gingered Beef Flank Steak with Buttery Mashed Potatoes and Fresh Asparagus 
  • Apple Dumplings with Caramel Sauce and Ellen’s Vanilla Bean Ice Cream 
  • Iced Sassafras Tea and Mountain Roaster Coffee 

Dinner will be served buffet-style, and vegetarian options will be noted. The cost is $35 per person and tickets must be purchased in advance. Email chefhawkins@gmail.com or call 304-704-2535. 

All profits benefit the New Appalachian Farm & Research Center A 501(c)3 nonprofit whose mission is to support the agricultural community’s efforts of supporting a local food system for West Virginia.

Don’t Be Afraid of the Dark … Beer, That Is!

March 17, 2014 by The Food Guy
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Many people steer clear of drinking “dark” beers like stouts, porters or black ales because of their ominous color, fearing they are too heavy or strong..

But there’s no reason to be afraid of the dark. A beer’s color is not necessarily an indicator of its body, calorie content, alcohol level – even taste.

So if you plan to hoist a pint for St. Patrick’s Day tonight, keep in mind these three commonly held myths surrounding dark beer – as debunked by Julia Herz, publisher of CraftBeer.com and craft beer program director at the Brewers Association

 

Myth 1: All dark beers are rich and heavy.

Dark beer color comes from the barley and rising temperatures of heat. Color is not an indicator of weight or body of a beer.

Myth 2: Dark beers have more calories than paler beers.

The toasting is the reason that the beer is darker. The color of the beer has nothing to do with the calories it contains.

Myth 3: All dark beers are higher in alcohol.

Many dark beers are the same alcohol level of paler beers – some event lower. Color is not an indicator of alcohol levels of any beers, of any style.

 

If you’re looking for some Happy Hour inspiration, CraftBeer.com has also put together a list of local, American Craft Beer to help celebrate St. Patrick’s Day.

And if you’re in need of some St. Patrick’s Day recipes (I’ve got the Corned Beef and Cabbage simmering on the stove as we speak), CraftBeer.com also offers more than 70 recipes that call for Stout to help you out.

Kiss for a Free Queso – Today Only at Qdoba

February 14, 2014 by The Food Guy
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Now here’s a Valentine’s Day restaurant promotion that I actually get a kick out of … 

Go into any Qdoba Mexican Grill today and kiss your mate – or a complete stranger, if they’re willing – and you’ll get a free entrée with a purchase of one of the restaurant’s Queso entrées.

The fourth-annual “Queso for a Kiss” campaign coincides with the rollout of the chain’s new Queso Diablo and Queso Verde creations launched just this week.

Queso Diablo features a blend of fiery jalapenos and smoky chipotles, while Queso Verde incorporates fresh cilantro and lime juice for a smooth and zesty flavor. The original 3-Cheese Queso is available, too, and any of these three options can be enjoyed in a burrito or variety of entrees.

Charleston’s two Qdoba locations are at Trace Fork and Charleston Town Center mall. For more information, check out www.qdoba.com.

Now who’s ready to pucker up? I’m hungry!

Give Your Grilled Cheese Some Olympic Flair

February 9, 2014 by The Food Guy
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If you’re watching the 2014 Winter Olympics and get a serious case of the munchies, why not cook up a quick snack with the same international flair you’re watching unfold on the screen before you?

Maria Zoitas, creator of the “Maria’s Homemade” line of prepared foods sold exclusively at Westside Market NYC, offers a few unique twists on a classic sandwich – thanks to a few worldly ingredients.

We’re talking grilled cheese sandwiches made with international cheese combos like … 

  • Kefalograviera (Greece), Kerrygold (Ireland) and Red Gouda (Holland)
  • Raclette (Switzerland), Organic Sharp Cheddar (Australia) and Asiago (Italy)
  • Limburger (Germany) and Pepper Jack (America) 

Oh yeah. 

Make them using wedges of French baguette, Italian focaccia or some other international-style bread and you’ll score bonus points – even from the Russian judge!

Flavor Forecast: Predicting 2014’s Top Food Trends

January 17, 2014 by The Food Guy
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As much as people have been buzzing about Charleston’s upcoming “Restaurant Week,” there’s been no escaping the week’s biggest local news – a tainted water supply that forced the closure of almost all local restaurants.

Like many people, I turned to social media for all the latest updates and occasional comic relief to help laugh away the pain. Among the witty banter I saw, one post that particularly resonated with me involved a New Year’s do-over.

Lamenting the wave of sub-zero temperatures that gripped the area and a subsequent chemical leak that poured more salt in our wounds, one friend called for another celebration to ring in 2014 once all this mess is cleaned up.

Love it.

So in honor of ringing in a “new” new year, here’s a sneak peek at what’s supposed to be hot on this year’s food scene.

Marketing and communications agency JWT has just released the results of its ninth annual forecast of world trends, including some that relate to food and drink …

  • Edible Packaging – To make their food more sustainable, marketers are tapping into new technologies to create edible wrappers around burgers, ice cream and more.
  • Infused Ice Cubes – Taking cocktail culture to the next level, mixologists are starting to push the flavors of their concoctions with infused ice: cubes of different shapes and sizes that are made with juices, fruits, syrups and herbs, enhancing their look and adding complementary flavors as they melt.
  • Silent Meals – To help diners eat more mindfully, some restaurants now hold silent meals. The Brooklyn restaurant Eat has been doing this periodically, asking patrons to remain quiet and focus on the taste of the food, sounds of the food prep and details of the room. In Mexico City, “anti-restaurants” have popped up where people eat in silence — no music, noise or waiter haranguing you.
  • Ugly Produce – Seeing more lumpy heirloom tomatoes or gnarled carrots on store shelves or at farmers markets? If not, you will. In Europe, there’s a movement afoot to reduce food waste by selling rather than discarding imperfect produce. U.K. magazine Delicious is encouraging readers to buy imperfect produce and speak out against regulations governing the appearance of produce sold in stores.

Spice company McCormick also compiled its annual list of the top flavors to look for in 2014 …

  • Aji Amarillo: A hot Peruvian yellow chile pepper with bold, fruity flavor.
  • Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
  • Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
  • Chamoy Sauce: A unique Mexican condiment (made from apricot, lime, chilies and spices) that is beginning to gain a following in the U.S.
  • Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.