Whew!
After I shared a revised and verified Cagney's Cajun Chicken Pasta recipe last week, a beautiful thing happened: I didn't receive a single call, comment or complaint from anyone crying foul.
In fact, a few folks chimed in to say the new recipe looked spot-on to them, as well.
"Thank you, Steven Keith," wrote associate state AARP director Tom Hunter, who you may also remember as press secretary for former governor Joe Manchin and, before that, a communications specialist for Marshall University. "This is legit!"
He also shared of photo of the finished dish he replicated, which looked delicious to me.
West Virginia Public Broadcasting's Beth Vorhees replied that she'd be making it the very next day. And she did, posting her own photo as proof.
"Here's my take on Cagney's Cajun Chicken Pasta," she said. "Now I doctored up the sauce with a little Tabasco and red pepper flakes. It was delicious!"
"I served hundreds, if not thousands, of dishes of that pasta during my four years at Cagney's," added Parker Bazzle. "This sounds pretty true."
I was glad to help solve yet another recipe mystery, but my sigh of relief was short-lived.
"Now, can you work on getting recipes for Calamity Café's cheese soup and Cadillac Ranch dressing?" wrote Jennifer Clark. (Calamity was a dining hotspot on the edge of Marshall's campus years ago, where Black Sheep Burrito is now.)
And tweeted @EclecticEvelyn: "I'd love to know the cabbage soup recipe from the old River's Edge that was in St. Albans."
Aaah, yes, that's another big recipe that's been requested time and time again. I don't have the original, but lots of folks claim to.
I guess a food sleuth's work is never done.
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More from The Food Guy mailbox ...
"I saw where your readers Barb and Jerry were looking for barbecue that is minced, as opposed to pulled," said Jo Proops. "We stopped at Dickey's Barbecue Pit in Beckley recently while traveling back to Charleston and the employees there minced the meat by hand as orders were placed."
She said that made service a bit slow, but acknowledged the meat was tasty.
"The Dickey's website doesn't list a Charleston location, but there are several around the state," she said. "Hope this helps!"
Thanks, Jo, it sure does.
I've actually heard there may be a Dickey's opening in the Charleston area soon (possibly in Kanawha City?) so I'll be on the lookout for it. I'll also be in Beckley and Lewisburg soon and I know both cities have a location there. I'll try to check one out!
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I've said it many times before, but any chance to enjoy fine wine and food - while also helping out a good cause - is always a nice time in my book.
And the Foundation for Thomas Health System is offering just that during an "In Vino, Vita" gourmet dining experience at 6:30 pm this Friday at The Chop House.
Translating to "In Wine, Life," the event will feature five courses of food and wine pairings, with wines selected and presented by the Charleston Gazette-Mail's own "Wine Boy" columnist, John Brown. Cardiologist Mitchell Rashid also will speak to the health benefits of wine, so you can check any over-indulgence guilt at the door when you come in.
On the night's menu:
n Antipasti: Italian-cured meats and assorted summer cheeses (2015 Chiarli Vecchia Modena, Rosato)
n Primi Piatti: Lobster ravioli with seared scallops in herbed-butter cream sauce (2014 Isole Olena Chardonnay)
n Contorno: Grilled Romaine with bacon lardons and shaved Parmesan (2013 Tascante Ghiaia Nera)
n Second Piatti: Beef filet Neapolitan with grilled Vidalia onion, heirloom tomato, mozzarella and Portobello mushroom with crispy Parmesan smashed potatoes (2014 Le Volte Della Orneillaia)
n Dolce: Tiramisu (Rotari Brut NV Sparkling Wine)
Tax-deductible tickets are $125 each, with tables of 4, 6, 8 or 10 available. For more information or reservations, call Sally Barton at 304-766-4340.
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The next afternoon, Uncork & Create is hosting what sounds like a fascinating event from 2 to 4 p.m. Saturday at The Block Restaurant and Wine Cellar on the corner of Capitol and Quarrier streets downtown.
At "The Art of Crafting Vintage Cocktails," chef Chef Gary Needham will transport guests to another era as he demonstrates the artful creation of the Mojito Cubano, Brandy Alexander, Pink Lady, Negroni and Vodka Gimlet.
Better still, each demonstration will be followed by generous tastings paired with food prepared by the restaurant, including Pulled Pork Bruschetta with Toasted Baguette, Haricot Verts with Cherry Tomatoes, Charcuterie, Hummus and Hawaiian Salad.
Not surprisingly, the event sold out quickly - so here's hoping there are more like it to come.
It's yet another example of the many fun culinary events we're lucky to have here in the Kanawha Valley throughout the year.
Steven Keith writes a weekly food column for the Charleston Gazette-Mail and an occasional food blog at blogs.wvgazettemail.com/foodguy. He can be reached at 304-380-6096 or by email at wvfoodguy@aol.com. You can also follow him on Facebook as "WV Food Guy" and on Twitter, Instagram and Pinterest as "WVFoodGuy."