By Brooke A. Brown

I have this buddy in New Jersey who I chat with on an almost daily basis. I wouldn’t say we’ve made much progress on solving any of the world’s problems, but we’ve certainly kept up an interesting dialogue over the years that consists of three very important topics: music, sports and food. He casually mentioned in an e-mail this past Monday that he was driving into the city to take his son to see the Christmas Spectacular at Radio City Music Hall… oh, and to pay a visit to the Doughnut Plant.

I first learned about the DP a couple years ago while watching an episode of Emeril Live! on Food TV. The thing that immediately intrigued me about this shop during Emeril’s tour was its commitment to using all natural ingredients, not to mention fresh fruits and nuts for the glazes. I can still picture that pristine, pistachio-encrusted doughnut in my mind’s appropriately circular-shaped eye.

Fast-forward a few years later and there’s the Doughnut Plant once again on the Food TV, this time being featured on Throwdown with Bobby Flay. I foolishly watched, and later tried to satiate the power-of-sugar-suggestion with something lame, like a piece of buttered toast with jam or some such.

So, and with all of that being said, I implored him to take his trusty camera along for the ride in order to document this excursion for me (and in a roundabout sort of way, you). The photos obviously speak volumes. The perfectly round and decadently-glazed specimen directly above is a seasonal, cranberry doughnut. And according to my pal Drew, this variety was befittingly tart and completely lacking of artificial flavors. Ah, the benefits of using actual cranberries when making a doughnut in their honor.

Drew’s favorite, however, was the chocolate doughnut. I’m told it tasted of deep, pure chocolate and was not overly sweet like, for instance, some random candy bar or some Hostess snack cake. And unlike Krispy Kreme doughnuts, which are exceptional in their light and simplistic elegance, these Doughnut Plant pastries were of impressive heft and, therefore, value-added substance. Again, one witnesses greatness through the use of quality ingredients.

Obviously it’s a bit of a bummer that we in the Mountain State cannot take a bite out of these big city baked goods. But it’s also undeniably fun to sometimes live vicariously through others, especially those with trusted taste buds and access to places we may never visit. I’m not speaking for myself in this case; I will make it to Doughnut Plant some day. And I’ll have a good friend by my side.

NOTE: Watch CBS Sunday Morning this Sunday (November 23rd) to see Doughnut Plant doughnuts being made.

By Brooke A. Brown

Okay, I’ll admit it: I do not have a problem with Rachael Ray. To be certain, I think she’s an absolute goofball, what with her expressions of “Yum-o!,” “E.V.O.O.” and the like. But as a fellow foodie and a rather accomplished (albeit humble) home cook, I also think she’s entirely rad. All it took to win me over was an episode of 30 Minute Meals that showed her making miniature meatloaves in a muffin tin. Genius!

So I’ve been suckered into buying a cookbook or two, flipped through copies of her magazine and have even surfed the Food Network’s site for some of those half-an-hour recipes. After trying numerous concoctions, it should be duly noted I’ve yet to try a Rachel Ray creation that didn’t satisfy. She’s especially gifted, in my opinion, when it comes to seasonal, fall-themed food. And that’s where this recipe comes into play.

I guess it was about a month ago that I first prepared this meal. I made a few adjustments in order to bring down the saturated fat content (noted below in italics). Don’t worry, the dish still maintains its rich and creamy goodness. It’s just that you might now live to enjoy the leftovers.

Read the rest of this entry »

By Brooke A. Brown

My very first post for this blog was a tribute of sorts to one of my favorite restaurants, the Sitar of India. There was a time when Miss S and I dined at Sitar at least twice a week. That frequency has lessened in recent months, but we’re still mighty loyal to our old, spicy haunt.

As a matter of fact, we were just there this weekend enjoying a leisurely dinner with friends when I noticed a handwritten sign near the cash register. The Sitar is bringing back its wildly popular lunchtime buffet!

Beginning December 1st, every Monday, Wednesday and Friday will find that once-familiar buffet cart loaded down with basmati rice, traditional nan, vegetable pakoras, vegetarian and non-vegetarian curries and masalas, and (fingers-crossed) rice pudding. The price will be $8.99 per person (a bit pricey for lunch, perhaps, but it is all you can eat).

Now, seriously… how good is this news?

IF YOU GO: Sitar of India, Authentic North Indian dishes from (relatively) mild to (quite seriously) spicy. 702 Lee St. E., Charleston, W.Va. 304/346-3745.

By Brooke A. Brown

You’ve all heard the buzz about the Vietnamese restaurant that is supposed to open in South Charleston, right? Well, you have now. And it’s finally open! (I’m only a month late in reporting this news, by the way.)

The ‘it’ to which I’m referring is Pho Vinh Longh, a genuine, 2 Legit 2 Quit noodle house located on the increasingly worldly D Street in South Charleston’s Mound District. According to my friend Jenn G., who just so happens to work in So. Chas., Pho Vinh Longh offers 14 different noodle dishes and 16 different beverage specialties on its menu. A dinner engagement is, needless to say, in the works.

Until then, let me know if you’ve given Pho Vinh Longh a try. Leave your comments in the, er, comments section below. I’ll post a detailed review in the weeks ahead.

By Brooke A. Brown

Okay, I’ll admit it: The Food Network’s Diners, Drive-Ins and Dives is a serious guilty pleasure of mine. Partially because I’m ridiculously jealous of host Guy Fieri and his chosen career path, but also because his passion for food is ultra-contagious.

This is a clip of his visit to Hillbilly Hotdogs in Lesage, West Virginia. I’ve yet to make it out that way, but I’m convinced that – under the right circumstances – I could win one of those t-shirts… Or, at least bump into a Congressman.

By Brooke A. Brown

Kanawha United Presbyterian Church kicks-off the Fall 2008 version of their popular Kanawha Forum program series today, Wednesday, September 17th (sorry for the short notice on today’s feature). The always well-attended series offers a free, noon-time musical concert in the church’s sanctuary, and then a delectably gourmet luncheon in the adjoining fellowship hall. The luncheons, which cost a mere $10 and are lovingly prepared by an all-volunteer staff, are available by pre-paid reservations and always feature a soup, salad, bread and dessert, not to mention a beverage sampler of tea, coffee and, sometimes, lemonade.

The schedule, complete with a list of performances and detailed menu items, is as follows:

September 17
Program: Andrea Di Gregorio, cello, and Vicki Cavendish, piano

Menu: Zucchini Soup, Lemon-Tarragon Chicken Salad, Cheese & Dill Scones and Fruitini with Lime Syrup

September 24
Program: Horn Quartet featuring Marsha Palmer, David Nesmith, Thomas Beal and Marc Ayla

Menu: Red Pepper Carrot Soup, Pasta Salad with Shrimp, Cheese Muffins and Lemon Cake

October 1
Program: Ron Neal, Pipe Organ

Menu: Mexican Chicken Soup, Crunch Romaine Toss, Sour Cream Jalapeno Corn Muffins and Blackberry Jam Cake with Caramel Icing

October 8
Program: Bernard Di Gregorio, viola, and Ron Neal, piano

Menu: Minestrone, Italian Chicken Salad, Rosemary-Walnut Biscotti and Cannoli

October 15
Program: Piano Quintet featuring Maryrose Nair, piano, Jenny Morris, oboe, Robert Turizziani, clarinet, Marsha Palmer, horn, and Michael Bevers, bassoon

Menu: Corn and Crab Chowder, Spinach and Feta Salad, Sweet Potato Biscuits and Grape Salad with a Twist

October 22
Program: Jennifer Peracchia and Coleen Tan, violins

Menu: Cream of Pumpkin Soup, Smoked Turkey Salad with Bing Cherries and Hazelnuts, Cranberry-Apple Muffins and Coconut-Almond Meringues with Strawberry Filling

IF YOU GO: Kanawha United Presbyterian Church, 1009 Virginia Street, East, Charleston, W.Va.

Remember that the concerts are free and begin at 12:05 p.m. Lunches, which cost $10, are by pre-paid reservation. Call 342-6558.

By Brooke A. Brown

Let’s face it… it’s not always easy eating greens. But it truly should be a goal we each strive to do more often than not, especially in our ever-expanding community of fast food foragers. Part of the problem is the lack of excitement and fun; a major problem is the lack of options. Well, these concerns are no longer an excuse.

The Lovely Miss S and I finally made it to Salad Creations (where “fresh is fabulous”) at the Charleston Town Center’s Food Court yesterday for our first experience with the antithetical fast food chain. And I’ve got to say, it was a lot of fun. The colorful array of fresh veggies, mixed with the charming personalities of the help, projects absolute positivity. So not only do they offer a healthy lunch, but also a healthy break from the humdrumedness, if you will, of work, errands and the like. Read the rest of this entry »

By Brooke A. Brown

According to this afternoon’s Daily Mail, Charleston Town Center food fixture Bennigan’s is set to re-open on October 6th. This is good news for a Town Center mall that simply ain’t what it used to be.

As the story goes, the corporate parent company that owned the chain recently filed for bankruptcy and closed all of its restaurants. However, some 160-plus, franchisee-owned restaurants have remained open. The owner of two quasi-local Bennigan’s franchises – located in Point Pleasant, W.Va. and Athens, OH – purchased the Town Center locale and is currently remodeling the kitchen. The menu, however, will remain the same.

Quite a lucky turn of events for a place that seemed doomed to a Gratzi-esque fate. (I’m still waiting for a Cheesecake Factory to claim that space!)

By Brooke A. Brown

From the executive chef who brought us a revitalized and now widely-recognized Blossom Deli, as well as the hip place-to-be-and-be-seen Soho’s, comes a brand new eatery that does away with the fancy-schmancy in favor of good old-fashioned home cookin’.

Chef Bill Sohovich, a Culinary Institute of America graduate and accomplished restaurateur, has set his menu and will open Billy’s later this month (current projections indicate the 15th) at the former site of Smokey Bones BBQ & Grill off of Corridor G in Charleston (or South Charleston, depending on your politics). The menu, which I procured from the Blossom Deli counter just moments ago, boasts a lunch and dinner menu that offers, simply, “Just Good Food.” Read the rest of this entry »

By Brooke A. Brown

I’ve been watching the 2008 Democratic National Convention these last couple of days (on C-SPAN… as I cannot stand most of the commentators and pundits on cable news). I’ve have been inspired by tremendous speeches from the likes of Sen. Ted Kennedy, First Lady hopeful Michelle Obama and the glass ceiling-shattering Sen. Hillary Clinton. Big names, soaring oratory and there are still two days left!

True to my typical television-viewing form, I have found myself snacking heavily during the convention festivities. The snack of choice has been the salty, malty deliciousness of Snyder’s mini pretzels. Considering the hand-to-bag-to-mouth frequency of my snacking, it’s a very good thing pretzels are a fat-free source of gluttony. But there’s a definite drawback, and it reminds me of a quote from my favorite show about nothing: “These pretzels… are making me thirsty!”

Luckily, and just in time for the 2008 Presidential election, the Jones Soda Company is offering up some appropriately-themed refreshment with its selection of Campaign Cola. Obviously, I’m a fan of the Yes We Can Cola. But supporters of other presidential contenders can enjoy a Pure McCain Cola or a Ron Paul Revolution Cola. Sure, the whole thing is a touch gimmicky. But the pure cane sugar sweetness of an ice-cold Jones soda might be a good remedy for those already tired of the negative ads and back-and-forth bickering of this election, not to mention those salty pretzels.