Posts by Dawn Nolan
Concessionaires Compete in the 2025 Best New Fair Food Contest
BY DAWN NOLAN Hand-dipped corn dogs, enormous turkey legs, decadent deep-fried Oreos and sugary sweet cotton candy, these are a few favorite treats often associated with fair season. At The State Fair of West Virginia, held for 10 days every August in Lewisburg, it isn’t surprising to find long lines of hungry attendees waiting for…
Read MoreA Marriage of Food and Music at Beckley’s Black Circle Bistro
From the vinyl record logo plastered on the windows and the extensive sticker collection that adorns the front door and metal dining tables, to the Appalachian-tinged menu with burgers, sandwiches and other items named in honor of some of her favorite songs and singers, Black Circle Bistro (BCB) owner April Sauls has successfully married two…
Read MoreWinter Blues Farmers Market Attracts Thousands
Thousands attended the 16th annual Winter Blues Farmers Market, part of the West Virginia Small Farm Conference, on March 1 at the Charleston Coliseum and Convention Center. Sponsored by WVU Extension and the West Virginia Department of Agriculture, the event was free to the public and featured more than 125 different vendors — both new…
Read MoreTamarack Marketplace: Where Eating Local is an Experience
Hundreds of thousands of people visit Tamarack Marketplace, located off I-64 in Beckley, every year to shop for artisan goods crafted across the state. Supporting local is at the heart of this hub, and every aspect — from the products sold to the artwork exhibited and even the food served — aims to fulfill the…
Read MoreSavoring Success: Chef Christopher Dixon’s Path to Opening Christopher’s Eats
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 been learning experiences,” Dixon describes.…
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