Thoughts from Chef Paul Smith

One of the pillars of my cooking philosophy is to use LOCAL and SEASONAL ingredients as much as possible, primarily because you don’t have to do too much with them. You just need to let the natural qualities of the ingredient itself shine, so incredibly simple recipes can often lead…

“Oh, you’re from West Virginia? I’ve driven through there before…you have a beautiful Capitol.” I can’t begin to tell you how many times I heard a variation of this statement over the years when talking to someone about where I was from. Although it was intended to be a compliment…

It’s hard to believe it has been almost fifteen years since I came back home. After graduating from Charleston Catholic, I had the same urge that so many young people from West Virginia have to get out and explore the world, but no matter where my travels took me –…