Archive for the ‘Restaurants’ Category

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

Sunday, November 9, 2014
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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

Kiss for a Free Queso – Today Only at Qdoba

Friday, February 14, 2014
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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!

Charleston “Restaurant Week” Menus Announced!

Wednesday, January 15, 2014
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For those of you salivating over what choices you’ll have during Charleston’s upcoming “Restaurant Week,” I’m going to put you out of your misery. The menus have been announced! 

In case you missed the big news, Buzz Food Service has recruited eight top-notch local restaurants to participate in this year’s inaugural event, coming up Jan. 27-Feb. 1. 

Get the original scoop at http://bit.ly/KxGgjH, then check out the eight featured menus below …

 

BLUEGRASS KITCHEN (1600 Washington St. East, 304-346-2871)

First course:

* Simple salad or cup of soup du jour

Entrée:

* Pan-seared whole trout with organic stoneground grits, stewed kale and bourbon mustard sauce.

Dessert, choice of:

* Any available dessert.

 

BRIDGE ROAD BISTRO (915 Bridge Road, 304-720-3500)

First course, choice of:

* Cup of French Onion Soup

* House Salad

Entrée, choice of:

* Grecian Chicken Penne Pasta

* Apple Cured Pork Chop with fig and apple glaze with polenta and house vegetable

* Seared Salmon with polenta and house vegetable

Dessert, choice of:

* Bread Pudding

* Ice Cream

 

ICHIBAN (103 Capitol St., 304-720-7874)

First course, choice of:

* Gyoza (steamed pork dumpling)

* Almost Heaven Maki (shrimp and blue crab with spicy mayo, garnished with green onions and chili powder)

Entrée, choice of:

* Ichiban Land & Sea (filet with scallops drizzled with Asian sauce served with asparagus and choice of steamed or fried rice)

* Bamboo Chicken sautéed in General Tso’s sauce with choice of steamed or fried rice.

Dessert:

* Decadent Chocolate Spoon Cake.

 

NOAH’S ECLECTRIC BISTRO (110 McFarland St., 304-343-6558)

First course, choice of:

* Grilled Romaine Salad: Lightly grilled romaine, peppercorn dressing, grape tomato and shaved parmesan

* Soup of the Day: Chef’s Daily Creation

Entrée, choice of:

* Moroccan Spiced Braised Lamb: Tender braised leg of lamb with chickpeas, apricots, golden raisins, cous cous and mint yogurt

* Shrimp or Chicken Pad Thai: Bean sprouts, julienne vegetables, fried egg, rice noodles, peanuts, cilantro, coconut-peanut sauce

Dessert, choice of:

* Chocolate Lava Cake

* Vanilla Ice Cream with fresh berries

 

PATERNO’S AT THE PARK (601 Morris St., 304-205-5482)

First course, choice of:

* House-made meatball over polenta cake

* Italian Sausage Stuffed Pepper

Entrée, choice of:

* basil chicken (pan seared bone-in chicken breast with a basil marsala cream), tomato risotto and seasonal vegetable

* veal cutlet picatta (pounded veal tenderloin with a lemon and caper butter sauce), parmesan risotto and seasonal vegetable

Dessert:

* Cannoli chips

 

SOHO’S CAPITOL MARKET (800 Smith St., 304-720-7646)

First course, choice of:

* Caprese Salad

* Minestrone

Entrée, choice of:

* Lasagna

* Four-cheese ravioli with tomato basil

Dessert, choice of:

* Tiramisu

* Cannoli

 

SOUTH HILLS MARKET AND CAFÉ (1010 Bridge Road, 304-345-2585)

First course, choice of:

* Spanakopita Dip with Smoked Tomato Relish and Pita

* Garden Greens with choice of Dressing

* Braised Pork Belly with Succotash and Caramel Soy

Entrée, choice of:

* Chicken and Waffles with Braised Greens and Pecan Gastrique

* Pan Seared Grouper with Braised Leeks and Fennel with Saffron Beurre Blanc

* Grilled Petite Filet with whipped Potatoes and Vegetable Melange with Bordelaise

Dessert, choice of:

* Petite Doughnuts with Chocolate Sauce

* Creme Brûlée with Berry compote

 

VANDALIA GRILLE (212 Hale St., 304-343-4110)

First course, choice of:

* Tuna Nachos

* Bruschetta

Entrée, choice of:

* Cedar Plank Salmon

* Vandalia Filet

Dessert:

* Fried Cheesecake

Parkersburg’s North End Brews Now in Charleston

Thursday, September 12, 2013
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After stopping by several times, I finally wrote a pretty nice review of the new B&D Gastropub in Kanawha City, a bar-and-grill kinda’ place that set up shop in the old Murad’s location.

In addition to some pretty good pub grub, one of the coolest discoveries I made was stumbling upon the fine microbrews crafted at the North End Tavern & Brewery in Parkersburg.

Although I’ve heard of the place, I’m much more familiar with the likes of Bridge Brew Works and Mountain State Brewing Co. and just haven’t had the opportunity to sample North End’s fine creations. That all changed with the opening of B&D, currently the only place in Charleston to carry them.

All North End beers are hand-crafted on site from all-natural ingredients, including the finest barley malts, cereal grains, hops, yeast – and pure West Virginia spring water. Styles range from Belgian ales and Czech pilsners to British porters and light American lagers.

On the dark side, there’s a rich and frothy porter with roasted chocolate and black patent malts, or you can lighten things up with a crisp golden ale. There’s also a berry wheat (with West Virginia blackberries) and an aggressively hopped IPA bringing five select American malts and five unique American hops together in a bold blend.

But the best by far is Roedy’s Red. North End’s flagship brew is a classic American amber with bold hop and malt characteristics. Traditional two-row and caramel malts create its unique body while Warrior and Amarillo hops give personality to its aroma and finish. This amber ale (think a “hoppy” Killian’s) has won statewide competitions, including several People’s Choice Awards.

I can see why. It’s a beauty!

Charleston’s Best Eats? The “People” Have Spoken!

Monday, May 13, 2013
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A few weeks ago I wrote about the Charleston Convention & Visitors Bureau’s efforts to honor local employees, restaurants, businesses and hotels in conjunction with National Tourism Week.

After weeks of the public nominating – and then voting on – their favorites in a variety of categories, winners are being announced TONIGHT during a reception at the Charleston Civic Center!

In the food-related categories, honors go to …

  • Favorite Restaurant – Pies & Pints
  • Favorite Specialty Drink – Sangria, Lola’s
  • Favorite Food Dish – Black Bean Pie, Pies & Pints
  • Best Restaurant Employee – Dana Mindrescu, Marriott
  • Best Frontline Ambassador – Aaron Clark, Bridge Road Bistro

Congrats to all!

Huntington Restaurant Offering Inaugural Meal

Friday, January 25, 2013
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If you happened to catch the presidential inauguration on TV this week, you may have wondered just exactly what all of those dignitaries were noshing on when they sat down for an elegant luncheon after the ceremony.

Well, wonder no more.

Savannah’s Restaurant in Huntington (a fantastic place, by the way!) is celebrating the 57th Inauguration of the President of the United States this weekend by recreating the meal served that day. The three-course menu includes …

  • First course: Lobster Tail with New England Chowder Sauce
  • Second course: Grilled Bison with Red Potato Horseradish Cake
  • Third course: Apple Pie with Ice Cream, Cheese and Honey

The menu is available as a three-course prix fixe meal or individual courses may be ordered a la carte. Wine recommendations for each course also will be included on the special menu, which is available tonight and tomorrow night only, Jan. 25-26.

For more information or reservations, call 304-529-0919 or visit www.savannahsmenu.com. The restaurant is located at 1208 Sixth Ave. in Huntington.

“Like” T.G.I. Fridays and Help Feed the Hungry

Tuesday, November 27, 2012
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Local T.G.I. Friday’s restaurants have kicked off their third annual “Can For A Fan” virtual food drive benefitting nine regional food banks.

Both restaurants in the greater Charleston area (Southridge and Nitro) will donate one can of food to the Mountaineer Food Bank for each new local Facebook fan who “likes” the chain at www.Facebook.com/EatAtTGIFridays.

In addition to Facebook, the initiative expands to Pinterest this year. On the T.G.I Friday’s “Can For A Fan” Pinterest board, www.Pinterest.com/eatattgifridays/canforafan, users can “like” the Mountaineer Food Bank pinned logo and an additional can of food will be donated.

The drive continues through Dec. 31, or until 5,000 cans have been donated.

Mountaineer Food Bank works to end hunger in the Charleston community through partnerships, innovative programs and community engagement.

Love a Veteran? Treat ‘Em to a Free Meal

Thursday, November 8, 2012
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Two local restaurants are honoring America’s servicemen and women this Veterans Day by offering free meals to anyone who brings in their valid military ID this Monday, Nov. 12.

T.G.I. Friday’s is saying thanks to the men and women who protect our country with lunch on the house from 11 a.m. to 2 p.m. that day. All they need to do is show proof of service – either a U.S. Uniform Services ID Card, a U.S. Uniform Services Retired ID Card, a Current Leave and Earnings Statement, Veterans Organization Card, a DD214, a photograph in uniform or by wearing their uniform.

In addition to a free meal for veterans this Monday, Texas Steakhouse and Saloon will also give up to five friends and family members dining with military members their own 10% discount.

Texas Steakhouse and Saloon has a long-standing relationship with the Wounded Warrior Project, a non-profit organization that helps injured armed service members. All year long, one dollar of the proceeds from every “Grandma’s Shortcake” sold at the restaurant is donated to the group, resulting in a $51,000 donation.

That’s a lot of cake!

Food Network Got it Right. Cam’s Ham is Da’Bomb!

Wednesday, August 15, 2012
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The latest issue of Food Network Magazine names the Sugar-Flaked Ham Sandwich at Huntington’s Cam’s Ham the single must-try sandwich in West Virginia.

There are probably a handful of state sammiches I’d put on said list, but Cam’s is SO one of them.

Growing up in Huntington I often indulged in this piled-high plate of perfection, and still manage to sneak one in from time to time when I go back for a visit.

Cam’s has always been an institution in the Tri-State Area, but it would be hard for most to understand why. The restaurant itself is in an out-of-the-way location (between downtown and the west end) and the building itself is pretty non-descript, borderline past its prime.

But inside, regulars gather for filling sandwiches, plate lunches, ice cream treats … and a mighty fine sandwich.

Regarding the Sugar-Flaked Ham Sandwich, editors wrote: “Ninety percent of orders here are for this sandwich, piled with shaved sweet ham and a tangy sauce.” And at just $2.75-$3.50, it’s a steal.

It joins 49 other notables in the feature “50 Sandwiches, 50 States,” available on newsstands now and at http://bit.ly/Qb9q3b.

For the magazine’s annual survey of the best dishes across the country, editors spent six months scouring the country for the most delicious sandwich in every state. They learned two things along the way:

“One, you can put pretty much anything between bread; and two, almost everything tastes better that way. We considered sandwiches of all kinds — hot, cold, round, square, tall, pressed, wrapped, meaty, cheesy — and narrowed down our list of favorites to a single must-try sandwich in each state.”

Cam’s Ham is located at 809 First St. in Huntington. Call 304-522-7012 for more information.

Local Restaurant’s Special Dessert So Not The Pits

Thursday, July 12, 2012
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In case you missed it in last week’s Daily Mail, South Hills Market & Cafe will once again feature a special cherry dish on its menu asWest Virginia’s chosen restaurant to help celebrate National Rainier Cherry Day all week. (The big day was Wednesday, July 11.)

Northwest Cherries has selected one restaurant from every state to feature a uniqueRainiercherry dish incorporating the famed fruit’s crisp bite and pale yellow flesh. Chef Richard Arbaugh received 40 pounds of cherries to play around with and, in doing so, came up with a pan-seared foie gras with Rainier cherry gastrique, pan-seared Hudson Valley duck breast braised with Rainier cherry and buckwheat cake, and a Rainier cherry and almond baklava.

You can enjoy the baklava at the restaurant this week – or try making it yourself with the recipe below! It’s a wee bit labor-intensive, though.

Located at 1010 Bridge Road, South Hills Market & Cafe is open from 7 a.m. to 3 p.m. Monday, 7 a.m. to 10 p.m. Tuesday through Friday, 8 a.m. to 10 p.m. Saturday and 8 a.m. to 4 p.m. Sunday. Call 304-345-2585 for more information or reservations.

 

Rainier Cherry & Almond Baklava

Nut Filling
1 1/4 Cups of Whole Almonds
2 Tbsp. Sugar
1 1/2 Tsp. Ground Cardamom

Cherry Filling
6 Ounces Cherries
1/4 Cup Apricot Jam

1 Pound Filo at Room Temperature
6 Tablespoons Unsalted Butter, Melted

Syrup
1/3 Cup Water
1/2 Cup Sugar
1/4 Cup Honey
2 Tbsp. Amaretto

 Topping
3 Tbsp. Chopped Toasted Almonds

For the Filling:

Place the almonds in a bowl of a food processor and blend until finely chopped, (about 15 to 20 seconds) add the sugar and the cardamom pulse three or four times. Transfer to a medium bowl.

To Prepare the Cherry Filling:

Place cherries and apricot glaze in a bowl pulse until it is a course mixture. Transfer mixture to a small bowl.

To Prepare Filo: 

Remove from packaging and unfold so the stack lies flat on work surface. Cut the stacks in half crosswise, then trim each half to measure 8inches by 8 inches. Stack them on top of each other and cover with a damp cloth. Place your first piece in greased 8by 8 inch pan. Lay each piece of filo in the pan brushing melted butter lightly. Do not saturate with to much butter, repeat with five more pieces of filo.

Cover the top piece with about a 1/3 of a cup of the nut mixture. Repeat this process only using three sheets of filo and two more layers of the nut filling. Place three more sheets of filo and with an off set spatula place the entire cherry filling across the pastry. Place three more sheets of filo on top and cover with 1/3 cup of nut filling repeat three times. You should have used up the nut filling by now.

Top with five sheets filo buttered lightly. Place the baklava in the freezer for 30 minutes. Preheat oven to 350 F. After the 30 minutes has passed pull baklava out of freezer and cut to desired shapes with a sharp knife. Place the pan in oven and bake for 25 minutes. Turn oven down and bake an additional 20 minutes and remove from oven letting cool on rack. Retrace cuts with knife and make sure that you cut all the way through.

To Make Syrup

Place sugar and water in a sauce pan and cook over medium heat. Use a candy thermometer and cook until the temperature reaches 218 F. Remove from the heat. Stir in honey and amaretto, return to the heat and cook until it reaches boiling. Pour evenly over cooled baklava and top with the toasted almonds. Allow the syrup to saturate the pastry (2-3 hours)  the baklava will be at its best after 8 hours. Store with a loose covering up to five days.