Monthly Archives: September 2008

Open (Love) Letter to Delish

(Note:  I will mail this letter to Mr. Sadorra next week.  If you also miss Delish, please show your support by commenting below and I will include them in the mailing.)


Dear Virgil Sadorra,

I am writing this letter to you as a plea, a hopeful request, to once again provide the diners of Charleston, the Greater Kanawha Valley area, and all persons East of the Mississippi your imaginative, healthful, and delicious selections that at one time were collectively known as “Delish”.

Regretfully, I have already blundered.  To say your Delish dishes were merely delicious is a grave understatement.  If umami is the fifth taste, then I propose the Delish satay is the sixth.   

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You Really Can Get a Free Lunch – Billy’s

Billy’s – Southridge Center, Charleston, WV

Susan says…

Thanks to the twitteratti, we were alerted to a great dining opportunity: try out the food at the soon-to-be-open Billy’s Restaurant and the best part…it would be free!

I know, I was skeptical, too when I saw the tweet from @oncee, but he verified it was indeed true and emailed me a menu.   Billy’s is the latest venture by Chef Bill Sohovich of Blossom and Soho’s fame.  It is located in the former Smokey Bones building at Southridge off Corridor G.  Daniel & I were anxious to see (and taste) what Chef Sohovich had to offer from this menu that appeared to be vastly different from his other establishments. Continue reading

Gorgonzola Gratin – Underground Kitchen Recipe

Susan says…

One of the dishes Dan & I served up at the September 6 Underground Kitchen (you can read all about it in yesterday’s post below) was a Gorgonzola Potato Gratin.

Gratin was adapted from French cuisine is a type of casserole dish that is covered with Béchamel sauce or Mornay sauce, topped with buttered breadcrumbs or grated cheese and either baked or boiled, then served in its baking dish with a golden crust.  Cooking au gratin is a technique rather than exclusively a preparation of potatoes (which is specifically a gratin dauphinois): anything that can be sliced thin, layered with a cream sauce and baked is material for a gratin. 

The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty.  The ingredients composing a typical gratin dauphinois are thinly sliced and layered potatoes, milk (and/or cream or creme fraiche), cheese, garlic, salt and pepper.

My potato gratin would be the base of a plate also showcasing beef tenderloin, chimichurri sauce and breaded asparagus.  I wanted a creamy gratin that would not compete with the other flavors on the plate.  An important component of chimichurri is garlic, so I did not want to overdo it by adding garlic to the gratin as well.  I opted to keep it simple and classic. 

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Review the Reviewers – Dan and Susan Chef the Underground Kitchen

Can you see the relief on our faces?

Now that we’ve had a few days to recuperate, we’d like to tell you all about our fabulous experience as Chefs for Underground Kitchen III on September 6.

Susan says…

As you will recall, Dan, Tracey, Ron and I attended UK II at the Habitat for Humanity ReStore back in July.  (You can read about that one here and here.)  A delicious meal was served in a unique atmosphere among a varied group of friendly strangers.  We had a great time.  So much so, it only took a mention by the UK organizers that they were looking for chefs for the next event to trigger the start gun of my mind…racing with thoughts of what I might like to serve, what my ideal location would be….

And so we did it.  We volunteered. Continue reading

Get Your Tailgate On – Morgantown, WV

Susan and The Blue Guy

Susan says…

Tailgating is not a restaurant, therefore this is not a review.  Instead, this is a true account of a great American tradition.

tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots at stadiums and arenas before, and occasionally after or during, sporting events and rock concerts. People attending such a party are said to be tailgating.

I attended the University of Charleston back in the day when they didn’t have a football team, much less partying at the professional level like those who attended WVU.  I proudly toted my black olive tapenade and marinated shrimp in a Longaberger basket to my very first WVU tailgate with Ron.  Boy have I learned a lot since then…


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Name That Potty – Round 5

 Ladies and gentlemen: Can Blair continue her streak of domination?  Or can someone else out there in cyberspace Name That Potty before she does? 


Keep the rules in mind: 

  1. Local means from the Kanawha City side of Charleston, north to Elkview, west to Barboursville. 
  2. The potty might be from a ladies’ room OR a men’s room – you do not need to specify in your guess.
  3. The potty does not have to be in a joint that we have reviewed.
  4. No matter how exciting the game gets, please limit yourself to only one guess per person per day.
  5. We play until someone gets it right. 
  6. When we have a winner, we will post the answer and the name of the person correctly identifying the loo.
  7. Feel free to enter restaurants solely to examine their lavatory.
  8. Fork You contributors and their immediate family members are prohibited from participating.
  9. There is no prize, only the glory of knowing more about local water closets than the other readers.
  10. And please, no wagering.





Play by making a guess in the comments below…

You Can Go Shirtless at Cilantro’s – Cilantro’s Tex-Mex Grill

NOTE: This restaurant is closed.

Susan says…

As much as I despise the old municipal parking garage on McFarland Street, it is worth braving the rickety see-through stairs to get the fish tacos at Cilantro’s

Unfortunately for Tricky Fish, we had already experienced the delightful fish tacos at Cilantro’s before trying their breaded, fried, nuggets of catfish combined with a smidgen of crème fraiche.    They didn’t stand a chance against the heaping mounds of flaky white fish, various veggies and homemade sauces and salsas at Virgil’s establishment.  I hope you aren’t disappointed that I have kind of ruined the suspense of this review with my premature gushing.  I’ll back up now and fill you in on the whole experience.

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