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Food & Dining  »  Life  »  Food & Dining

Counter Intelligence: Blackened halibut for fish lovers
Photo by APRIL HAMILTON
Counter Intelligence: Blackened halibut for fish lovers

By April Hamilton

CHARLESTON, W.Va. — Growing up in Florida with the warm Atlantic Ocean in my backyard was the best possible environment for a kid — except when it came to dinner. I flat refused to savor its bounty when it was...

International film festival returns, expands focus
International film festival returns, expands focus

The West Virginia International Film Festival returns this year with a new location, a new addition to its name and a brand new approach.

The festival, now the West Virginia International Food and Film Festival, will kick off Friday at the...

Counter Intelligence: Blackened halibut for fish lovers
Counter Intelligence: Blackened halibut for fish lovers

By April Hamilton

CHARLESTON, W.Va. — Growing up in Florida with the warm Atlantic Ocean in my backyard was the best possible environment for a kid — except when it came to dinner. I flat refused to savor its bounty when it was...

W.Va. wineries looking for ways to grow
W.Va. wineries looking for ways to grow

This is the first in a four-part series about West Virginia wineries

By Judy E. Hamilton

Staff writer

CHARLESTON, W.Va. — Grape harvest in West Virginia begins this week. It’s also the perfect time — with autumn...

Backward-named Vu ja de winery looks forward
Backward-named Vu ja de winery looks forward

SPENCER, W.Va. — When Bryan George decided to escape the fast pace of the California winemaking business and move to West Virginia in 2007, he was expecting to find peace and quiet. He...

Five alternatives to average school lunches
Five alternatives to average school lunches

Now that school has started, we can all go back to enjoying our favorite things about school, such as seeing our friends every day or going to sporting events. But there is one thing that almost every student hates: school lunch. Though sometimes just ...

Counter Intelligence: Basic frittata quick, customizable
Counter Intelligence: Basic frittata quick, customizable

By April Hamilton

“Cooking is for me a leisurely pursuit, an opportunity to give my busy mind a rest and engage in the physicality of ingredients.” — Yotam Ottolenghi

CHARLESTON, W.Va. — There are days...

Copper Pint Irish Pub opens on the Boulevard
Copper Pint Irish Pub opens on the Boulevard

CHARLESTON, W.Va. — Irish eyes are smiling on Charleston, with a brand-new pub that was scheduled to open its doors this past Friday. Copper Pint, the latest venture from owner Vicente Cruz, offers guests a taste of rustic Ireland with heavy...

Counter Intelligence: Beer-can chicken is a dream
Counter Intelligence: Beer-can chicken is a dream

By April Hamilton

CHARLESTON, W.Va. — I’m no movie critic, but the food lover in me needs to share the good news of the fabulous film “The Hundred Foot Journey.”

I guess I’ve been hiding under a rock. I...

Frontier eating from pioneer log cabins to the Blennerhassett Mansion
Frontier eating from pioneer log cabins to the Blennerhassett Mansion

Their diets couldn’t have been more different.

The table served while entertaining at the large mansion on Blennerhassett Island in, say, 1801, groaned under the weight of a two-course meal — soups, fish, apple dumplings, boiled...

Vines & Vittles: Fried peppers revives memories
Vines & Vittles: Fried peppers revives memories

By John Brown

CHARLESTON, W.Va. — We are very fortunate in our little part of the world to have some of the most accomplished creators/purveyors of essential consumable products that allow us, along with our friends and family, to...

Counter Intelligence: Peachy keen!
Counter Intelligence: Peachy keen!

By April Hamilton

CHARLESTON, W.Va. — “Chocolate’s OK, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect … it’s sublime.” — Kathy Mattea

School is back...

Smoke ‘em if you got ‘em
Smoke ‘em if you got ‘em

Two o’clock on a Friday afternoon and the lunch rush should be dying down, but at Rollin Smoke BBQ on Route 119 between Mink Shoals and Big Chimney, it barely has.

Joey Beasley can scarcely get his window closed before somebody else shows ...

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