Businesses

Of Coffee and Community : The Story of Coal River Coffee

By Brent Burns

Driving west along the banks of the Kanawha River, you can’t help but admire the scenery. No, this wasn’t your plan for the day…getting rerouted off the interstate on your trip west to an afternoon meeting in Kentucky…but the blue skies and shimmering green waters of the river make it…

Read More

The Peddler Celebrates 10 Years in Downtown Huntington

By Amanda Larch

A Huntington restaurant celebrating a decade in business, The Peddler is all about customer experience down to the very last detail, and it’s evident owner Drew Hetzer enjoys every minute of his job. From brews to burgers or Sunday brunch, you’re guaranteed a delicious time.  _______________________ Drew Hetzer’s culinary philosophy…

Read More

Savoring Success: Chef Christopher Dixon’s Path to Opening Christopher’s Eats

By Dawn Nolan

Before opening his own restaurant, Christopher’s Eats, in Barboursville in January 2013, Chef Christopher Dixon spent several years working in all sorts of kitchens throughout Florida and Louisiana.  “Between privately/family-owned establishments, corporate restaurants, quick-service, full-service, country clubs, an exclusive, seasonal living community and even a barbecue joint — they’ve all…

Read More

Roasting Coffee, Brewing Community: Coal River Coffee Company has grown into true community staple

By Amanda Larch

From hosting open mic nights to book clubs and vinyl record pop up shops, Coal River Coffee Company has woven its way into the very fabric of St. Albans. There’s always a steady stream of customers, and friendly baristas whip up each drink to perfection.  Owners Michael and Rachel Ervin…

Read More

Sergio’s: Blending background experience working in Mexican and Italian restaurants, Sergio Lugo-Mata has created two successful brands 

By Amanda Larch

Sergio Lugo-Mata may not have trained professionally as a chef, but growing up in restaurants, he gained all the experience he needed to open three successful culinary businesses of his own.  A bit unruly in his school days, whenever he’d get in trouble, Lugo-Mata says his mom would pick him…

Read More

Thyme well spent: Wheeling restaurant preps seasonal fall menu

By Candace Nelson

What you see is a crisp, white menu embossed with the restaurant’s logo and dozens of dishes listing mouth-watering combinations of ingredients. What you don’t see is the chef’s countless hours of careful curation, meticulous editing of elements and the hundreds of recipes weeded out along the way to get…

Read More

One Sip at a Time: Freefolk Brewery Continues to be a Fayetteville Hotspot

By Josh Baldwin

Along the edges of the New River Gorge National Park, Freefolk Brewery has dedicated itself to crafting exceptional beer here in the Mountain State. Founded by the dynamic husband-and-wife duo Jeff and Sarah Edwards, Freefolk Brewery is more than just a brewing haven—it’s a celebration of Appalachian culture across its…

Read More

Hart of the Kitchen: Clarksburg Chef Crosses Road with New Restaurant

By Candace Nelson

Which came first: the chicken or the egg? At Hart Kitchen in Clarksburg, it’s the “Deviled Eggs of the Moment” first as an appetizer and then the “Oven Roasted Half Chicken with pan sauce, herbs, roasted vegetables and mashed potatoes” second as an entree.  The deviled eggs, which are hard-boiled…

Read More

This Chef is on the Money

By Candace Nelson

Inside a vault, you might find bundles of cash, valuable heirloom jewelry or important legal documents. In Summersville, West Virginia, one particular bank vault contains fries and mussels in a garlic and white wine broth and a bone-in pork chop brined in cider and served with risotto, roasted Brussels sprouts…

Read More

Bon App-alachia: French Food and Wine Find Home in WV

By Candace Nelson

White linens drape the tables, and champagne-filled flutes line the bar. Soft classical music plays in the background. The featured menu item of the day is escargot – cocoa and chamomile cure, plum compote, chamomile sauternes jelly and toasted brioche.  But this isn’t Paris. Or Marseille. Or Nice. It is…

Read More

From the Old World to West Virginia : Angelo’s Old World Sausage

By Brent Burns

“So, tell me about your product,” said the man sitting behind the desk in the tiny office. “Why should we stock your sausage?” Sonny looked to his left, the soft white of the fluorescent lights overhead glinting off his glasses. He knew his son would begin their story – one…

Read More