I've been writing about the local food scene for going on 20 years now, yet I'm amazed by the number of people who still call, write or stop me in the store to chat about each week's column. People clearly love to talk about food.
But despite all that love, I still sometimes wonder if my specific restaurant recommendations are actually taken to heart - or if they're just given a polite, "Oh, that sounds nice," and soon forgotten.
Last week's review of the new Olive Tree Café in South Charleston may have given me my answer. Social media quickly lit up with fans who also love the place, and then there was this:
"You are THE MAN!!!" co-owner Michael Jarrouj wrote the day after my glowing critique ran in last Wednesday's paper. "We sold out of EVERYTHING today! People are definitely reading your column! We closed an hour and a half early because we didn't want to keep apologizing. Sold out of Amoroso buns 12-inch and 7-inch. Went through five whole ribeyes. All the Italian sausage. Kept chopping and blanching fries - eight buckets full - the list goes on. Can't thank you enough."
Wow. That's awesome, Michael, and you're welcome. Always happy to shine a light on great local businesses. I just hope I didn't cause you too much extra stress for sending all those new customers your way!
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Have a basketful of leftover Easter eggs in desperate need of a dish that will dazzle?
Well, have I got a recipe for you, thanks to this reminder sent in by reader Ann Balkey.
"Steven, a few years ago you shared your wife's egg salad recipe to the readers of your column," she wrote. "Thank you from the bottom of my heart for doing so. It is the best egg salad that I have ever eaten - and when I share it with others, they say the same thing."
She thought some of you might enjoy the recipe as well, so she asked if I'd share it again. My pleasure!
I've included it this week, although Ann notes she does omit the extra salt because she thinks the Dijon mustard is salty enough.
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If you love delicious, locally sourced food served in rustically elegant surroundings, J.Q. Dickinson Salt-Works has announced this year's seasonal dinner series at their facility in Malden. A great lineup of talented chefs will entice your taste buds this spring, summer and fall.
This year's schedule:
n May 16: Chef Tom Grant and the Pro-Start Culinary Students from Carver Career Center, Rand;
n June 8: Chef Tim Urbanic from Café Cimino Country Inn, Sutton;
n July 19: Chef Dale Hawkins from Fish Hawk Acres, Rock Cave;
n Aug. 16: Chef Geoff Kraus from Thyme Bistro, Weston;
n Sept. 21: Chef Joy Marr from Gourmet on the Gorge, Fayetteville;
n Oct. 10 (tentative): Chef Richard Arbaugh from South Hills Market and Café, Charleston;
Tickets for each dinner are $85 per person, with a portion of all proceeds given to a healthy food or lifestyle initiative in West Virginia. Tickets go on sale three weeks prior to each event. Dinners are B.Y.O.B. and do not include gratuity.
For more information, email paige@jqdsalt.com.
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If you can't wait until mid-May to attend a multi-course gourmet dinner for a good cause, HospiceCare's 11th annual Tidewater Dinner Gala is scheduled for 6 p.m. April 12 at Charleston Town Center's Tidewater Grill.
Over the past 10 years, more than 1,500 guests have raised nearly $150,000 for HospiceCare while enjoying an evening of fine food, spirits and fun. Based on this year's menu, you can probably expect more of the same.
Here are this year's offerings, all created by new Tidewater chef Josh Lowthian:
n Appetizer: Lump crabmeat and lobster cakes with roasted red pepper coulis and Dijon mustard sauce;
n Salad: Mixed baby greens with bleu chesses crumbles, red onion, candied pecans and strawberries tossed in a white balsamic vinaigrette;
n Entrée: Salmon Oscar with jumbo lump crab meat and hollandaise sauce, paired with a bacon-wrapped filet with brown sugar crust and herb-infused butter, potatoes au gratin and asparagus with squash and red pepper;
n Dessert: Chocolate brandy mousse in chocolate cups with whipped topping.
Select wines and beers have been donated by local distributors and a cash bar will be available.
The cost is $125 per person, plus gratuity, with $75 of that going to benefit HospiceCare. (Guests pay at the table that evening.) For reservations, call 304-345-2620.
Steven Keith writes a weekly food column for the Charleston Gazette-Mail and an occasional food blog at http://blogs.wvgazettemail.com/foodguy/. He can be reached at 304-380-6096 or by e-mail at wvfoodguy@aol.com. You can also follow him on Facebook as "WV Food Guy" and on Twitter, Instagram and Pinterest as "WVFoodGuy."
6 hard-cooked eggs
½ cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. minced chives or green onions
2 tsp. sweet pickle relish
Salt and pepper, to taste
Celery salt, if desired
Peel eggs and smash up in a mixing bowl.
Add remaining ingredients and mix well.