In the Chef’s Corner: Provence Market Café and Marketplace
By Anne Hart
As a West Virginia native, I always thought I would be a doctor. While most kids were playing with dolls and cars, I was making a mess in the kitchen. The microscope, slides, test tubes and chemicals from my chemistry set were overrunning the space previously occupied by my Little Suzy Homemaker Easy Bake Oven. After receiving my degree in biology, a funny thing happened on the way to the lab…
In the Chef’s Corner: Sargasso
By Steve Stoll
Sargasso, located just south of Morgantown’s Wharf District, was established four years ago by two local business executives, Phil Weser and Frank Alderman, who wanted to bring a unique dining experience to the area similar to what one might experience in bigger cities.
In the Chef’s Corner: Elk River Inn and Restaurant
The Elk River Inn and Restaurant, located in the town of Slatyfork near Snowshoe Mountain Resort, had a simple start with owner Gil Willis offering rooms for skiers in 1980. Gil had moved to his family-owned farm from the Washington, D.C. area two years earlier, caught the skiing bug and never looked back. His future wife, Mary, was also a skier and had visited the area before they were married in 1984.
Prepared for Adventure: The Summit Bechtel Family National Scout Reserve
By Mike Patrick For the last 100 years, the experience of being a Boy Scout has had a positive, lasting effect on the lives of more than 110 million young people. The Boy Scouts of America provides the nation’s foremost youth program of character development and values-based leadership training, which helps young people to be, […]
In the Chef’s Corner: The Bavarian Inn
By David Asam
Shepherdstown is the oldest town in West Virginia with the first settlement recorded in 1730. Thomas Shepherd obtained a land grant in 1734 and was soon followed by other settlers, many of which were German. There was a German school in Shepherdstown as early as 1762 and the main street to this day is named German Street.
In the Chef’s Corner: The Montmartre
By Robert Rogers
I have always loved food and enjoyed cooking. I felt that being a chef was an honest and honorable profession that would provide great opportunities and a chance to work with and please others. I was classically trained at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh before I landed my extern at The Broadmoor in Colorado Springs, the longest running five-star five-diamond resort
