Jimmy Carrano, the owner of Jimmy Avocado’s, has been cooking for pretty much his entire life. When he was growing up, his father ran restaurants and he would go in and do prep work with him for extra money. He began regularly working in restaurants as a teenager and completed culinary school in his twenties. He’s worked as both a private chef and a corporate chef but says running his own restaurant is more about passion. “I enjoy what I do. To quote the movie Chef: There are people who cook food they believe in,” he said. He has a lot of Hispanic influence in what he cooks because of the nature of kitchens and the people that are typically employed in them with whom he’s interacted.

Carrano started the food truck in the early part of 2021 and added the Marietta location in March of this year, at 212 Third Street. The Marietta restaurant has been a popular choice among the local community with them having been nominated for the Marietta Times Readers Choice Awards after being open for less than a year. The eatery is open Monday, Wednesday, Thursday, and Friday from 11:00 am to 3:00 pm and Tuesdays from 11:00 am to 9:00 pm. They’re adding a second location inside the food court at the Grand Central Mall that will hopefully be open in June. Starting soon, the food truck will be at Point Park every Wednesday evening during the free yoga at the point classes.

Jimmy Avocado’s offers a wide variety of flavorful menu options, including vegetarian and a true vegan menu with soy-based chorizo, tofu tacos, and plant-based cheese. All of their food is made from scratch with the exception of the tortillas and chips because they sell too many of them to have the time to make them themselves. They get some of their ingredients from local produce shops and a couple of the local meat markets. Carrano said his personal favorite dish they serve is the pork carnitas tacos, a soft corn shell filled with slow-roasted carnitas marinated in orange citrus zest, chipotle sauce, pickled red onions, and pineapple. “That citrus meeting with that caramelization pork gets when it’s slow-roasted in the oven is just awesome. I feel like you get a lot of the flavors you’d get from pork belly without that crispness of pork belly,” he described.

I just wanted to be able to give people good food and create an atmosphere that people wanted to work at and not feel like they were trapped into working there.

They currently have 12 employees, excluding Carrano himself. He does his best to treat his employees right by providing pay over minimum wage, offering full-time schedules to those that want them, and eventually, he wants to transition all of his employees to a four-day workweek to give them more time to live their lives. Their life outside of work is equally important to him. Some of the people working for him have been friends of his for years. “I just wanted to be able to give people good food and create an atmosphere that people wanted to work at and not feel like they were trapped into working there. There’s that whole cliche of we’re a family, not a team, but I really feel like we’re a family. I want to make a million dollars, but if that takes me a few extra years and I take care of my people, that’s how I want it to be,” he stated.

When you walk into the Marietta location you’re greeted with Mexican music and an inviting atmosphere. The restaurant theme is modeled after restaurants he visited in Mexico that are made to be almost like walking into someone’s home. The art on the walls is a combination of gifts from Carrano’s children and friends and local artists. The art done by local artists is for sale and the artists receive all the profit from the sales. Avocado plushies made by the Wood County Society and the Artbeat Studio are also available for purchase and the profits all go back to those organizations. They also sell cookies from Big Tom’s Cookies and fresh-made marshmallows from Tezze Delicacies and Treats. The Grand Central Mall location will feature an exclusive Chipotle chocolate chip cookie from Big Tom’s Cookies.

Carrano believes community is an important part of running a local business. He encourages people to hang flyers for local events. Eventually, he wants to put a board up in the restaurant to advertise other local small restaurants. “There are so many different types of businesses that help market each other and restaurants don’t do it because I feel like they always feel like it’s a competition. But at the end of the day, if somebody comes in here, they’re coming in for tacos. They’re not coming in here for pizza. They’re not coming in here for a burger. They’re not coming in here for anything like that, you know?”

Carrano said there are so many different varieties of food around town. “Tel Aviv that has the Greek style food and Lebanese style cuisine, you’ve got Star of India that has Indian style food, and there are several bars around here that while they might have some things that clash, they offer a really good gastropub menu,” he said. “The Busy Bee offers pretty much brunch all the time. You’ve got your higher-end places, the Levee House Bistro, Benny & Babe at the Buckley, all those places. I feel like they would respect me saying, ‘Hey, if you don’t like tacos, why don’t you check out all these other great local restaurants as opposed to going to Applebee’s or somewhere like that?’ It’s the character and it just helps to build the local community,” he explained.

Carrano really wants to help spark the movement of making the area better and helping to be part of the solution. He wanted to create something bigger than himself with this business. “The best part of this has been the sense of accomplishment. I’m a dreamer to a tee and I have a new one every 47 minutes, so on a personal level, it’s finally following through with something,” he said. “On a bigger level, it’s realizing it’s not just a taco truck now, it’s a feasible future business that can change all the things I want to change. I’m never going to be Elon Musk level able to change things, but I could be Parkersburg, Marietta, Mid-Ohio Valley level and that’s kind of what I’m shooting for. Every day I feel like I’m a little bit closer.”

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Benny & Babe at the Buckley Opens This Week

In downtown Marietta, the iconic Buckley House has undergone a stunning transformation and will officially open its doors on March 10th as Benny & Babe at the Buckley. The transformation, and the newest dining experience in Marietta, is the result of one couple’s dream and dedication. Ben and Amy Postlethwait purchased the building in December and have worked tirelessly to prepare for the restaurant’s opening.

Ben is a graduate of the International Culinary Academy in Pittsburgh, now part of the Art Institute of Pittsburgh. He quickly rose through the ranks in the industry. “I started my career at a multi-concept restaurant in Nationwide Arena as a line cook. From there I took a position as a line cook at a Japanese restaurant and was promoted to sous chef within 3 months,” he said. “My first head/executive chef job began in 2005.”  He held the executive chef position in Columbus until he moved back to the Mid-Ohio Valley (he and Amy are both originally from New Martinsville).

During the past two years, Ben had been serving up delicious barbeque style food from the Benny & Babe food truck. The truck developed a loyal following, with customers driving for miles to enjoy upscale versions of traditional foods. But when the couple saw that the Buckley House was once again on the market, they recognized an opportunity to create something truly special in a permanent location.

The physical labor it required of us to bring this place to the gorgeous state you see now was the most intense and challenging thing I’ve done in my life.

The house, built in 1879, has been completely renovated and its rooms bear little resemblance to the previous restaurant. The exterior façade of the building has been given a fresh facelift, but the major changes are apparent when one steps over the threshold. Wallpaper has been replaced by crisp white paint and carpeting has been removed to expose the original floors. Stair risers are accented with tile, and lights cast a soft glow on the dark tin ceiling throughout. Amy is responsible for the interior design and decorating, and her skill has resulted in dining rooms that are intimate without feeling crowded. Every table has a faux marble top that Amy handcrafted herself, and no two are identical. Lightweight chairs add an airy touch to the rooms, and classic linens and tableware complete the casual elegance.

It’s astonishing that the couple was able to renovate the entire Buckley House in just over two months, a job that would take even professional contractors much longer. “The physical labor it required of us to bring this place to the gorgeous state you see now was the most intense and challenging thing I’ve done in my life. We worked 7 very long days every week since before Christmas and there were so many times I thought we just couldn’t pull it off,” Amy explained. “We learned to do things we never imagined we were capable of. To say this has been a mentally, emotionally, and physically draining time doesn’t even begin to describe the reality of what we have been through the past two and a half months.”

Formerly, the upstairs level was used as a private residence, but Ben and Amy have added an entire floor of dining and gathering options. At the top of the stairs, the landing creates a small intimate dining space. Just down the hall, one room has been transformed into a comfortable lounge, with darkened walls and soft drapes. Next door, another room is set up for small private groups, with polished table and chairs beneath a sparkling chandelier. And finally the bar area, with its dim lighting and tile-trimmed bar. While the restaurant does not yet have a full liquor license, guests will be able to enjoy wine, beer, cordials and non-alcoholic cocktails. The room will be open during regular dining hours, but the menu will be limited to items such as charcuterie trays and appetizers. The dining room can accommodate 42 guests and the rooms upstairs will seat about the same number. In addition, Ben plans to have the outdoor patio ready for al fresco dining when the warm weather arrives. Throughout both levels of the restaurant, the walls are tastefully adorned with vintage and antique art sourced from local antique shops.

Visitors to Benny and Babe at the Buckley can expect a unique dining experience, with upscale dishes infused with southern style. Ben and Amy have traveled through the southern US, and love the Charleston, SC type of cuisine. Ben is joined in the well-organized kitchen by his sous chef Steve, and an excellent staff both prepping and serving the meals. His manager Oliver Barnhart was training at the five-star Sanctuary on Kiawah Island when he was invited to join the Postlethwaits in their new enterprise. Mid-Ohio Valley natives, Oliver and wife Carolyn greet visitors with warmth and obvious pride in the restaurant they represent and Amy credits the couple with being part of the restaurant’s success.

“Once Carolyn and Oliver joined us full time, we were able to breathe and push forward. I don’t know what we would have done without them. They prepared training manuals, set up our ordering/payment system, sourced all the alcohol, helped with painting, set up, helped me find treasures from local antique stores, trained the front-of-house staff, and just went above and beyond to make sure everything was absolutely perfect.”

The dining experience at Benny and Babe may be new to some guests, but it lends itself to a very pleasant and well-paced meal. The dishes are smaller and meant to be shared, so be sure to order something different from your companions and settle in for a wonderful meal! The food is brought to the table as soon as it is fully prepared, ensuring that everything is fresh and at its peak flavor. The Farro & Beets also features blood orange, goat cheese, baby greens and roasted shallot dressing. The Grilled Carrots & Goat Cheese Burrata is plated with caramelized shallots, spiced pecans, peach agrodoice and dill yogurt sauce.  The burrata is smooth and creamy, and the sauces elevate both dishes to another level. All the sauces, dressings and stocks are house made from scratch, and Ben seems to be a wizard with his combinations of flavors and textures.

Listening to someone enthuse about their meal really makes me happy and proud.

Ben has made it a mission to use fresh, quality ingredients sourced from local producers and has already formed partnerships with many area businesses. Breads and rolls from the Bread Garage, pork and chicken from Sugar Butte Farms, micro greens from Yellow & Blue Greens, and honey products from Snider Family Farm are just a few of the collaborations being formed to create the menu. For example, the delicious Lavender Lemonade is made with lavender from Bellavue Manor in McConnelsville, and the main supplier of beef is Hoopers Farm, also in McConnelsville.

Ben and Amy are quick to publicly acknowledge their providers, and followers of the restaurant on Facebook will see announcements when another small grower has been added as a source. That commitment to using locally sourced ingredients results in an ingredient-driven menu that will change with the seasons.

Every dish leaving the kitchen is a work of art, and the Ricotta Gnocchi is no exception. The tender gnocchi is served with a tomato confit and wild mushroom with sage brown butter. The plating is impeccable, and this writer predicts that we’ll soon see hundreds of social media posts from delighted diners! It is clear that Ben and Amy have committed to providing an outstanding dining experience for their guests and Amy shared one of her joys: “I just love watching people while they try a new dish and discover how much they enjoy it. Listening to someone enthuse about their meal really makes me happy and proud.” 

When the Wagyu Tri Tip arrives on the table, the beautifully cooked beef is presented on a bed of heirloom potatoes, crispy brussels with lardons and fig sauce. The melt-in-your-mouth wagyu has the perfect char and the entire dish is seasoned to perfection. That wonderful balance of seasoning is apparent in every meal and is once again testament to Ben’s skill in the kitchen. One couple enjoying the soft opening was Tim and Eva Bennett and Eva echoed the other diners’ compliments,

With every bite we could taste the love, passion and respect for the ingredients, many sourced locally.

“Being able to share plates and experience them as soon as they are cooked to perfection brings a wonderfully unique flow to the meal. With every bite we could taste the love, passion and respect for the ingredients, many sourced locally. Our only regret is that we weren’t able to try one of everything.”

For desserts, Emily Lantz creates dreamy concoctions that provide the perfect ending to a delicious meal. The Matcha Strawberry Éclair, dipped in white chocolate matcha and filled with strawberry pastry cream, is bursting with fresh flavors. The Peach Blueberry Galette with honey bourbon whipped cream and pecan crumble features a flaky pastry crust and just begs to be shared.

The concept of small plating and sharing dishes will enable diners to try foods they may otherwise not have tasted. Ben and Amy believe this unique feature will add another level of diversity to the area restaurant scene. They expressed their respect and admiration for their fellow restaurateurs and are excited to offer another dining experience to downtown Marietta. The Buckley House has had a long life on Front Street, and Benny and Babe at the Buckley is a glorious new chapter in its story, one that will surely be appreciated by locals and visitors alike.

Currently, Benny and Babe at the Buckley will be open for dinner at 5:30 on Thursday, Friday and Saturday evenings, with final seating by 9:30 pm. Sunday brunch will be 10:30 am to 2:30 pm. Check their Facebook page for updates and announcements.

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Stacy’s Family Farm planted its roots in the Mid-Ohio Valley in 1899 when Albert and Lina Frost Stacy purchased the 24 acre tract of land that still encompasses the Stacy Family Farm today. 

“The river bottom ground I grew up farming (Oak Grove Farm) is very productive and grows fruit and vegetables well. The farm we purchased (Reno Farm) is great due to the sandy loam soil which is great for our strawberries and other crops,” co-owner Todd Stacy said. 

Through the years, the Stacy Family Farm has seen generational turnovers, but the farm has always remained in the family as they have farmed various crops including pumpkins, blueberries, squash – and of course, strawberries (although Stacy mentions that while everyone else loves them, after 20 years, he’s burnt out). 

There is something about planting a small plant or seed into the ground, taking care of it, making an end product, and then someone being able to enjoy it when it’s ready.

“I enjoy farming. There is something about planting a small plant or seed into the ground, taking care of it, making an end product, and then someone being able to enjoy it when it’s ready,” Stacy said. “ I also enjoy farming with my family and watching my child grow up on the farm. We all have disagreements from time to time, but the good days well outweigh the bad.”

According to Stacy, the farm is truly a family operation with every member of the family doing their part to keep the business going. 

“My mom and dad are the only “full time” people on the farm. Bill, my dad, retired from his off-the-farm job about four years ago and farms full time along with my mom, Janet. Me and my wife (Aimee) still work off the farm to maintain insurance for ourselves and our daughter (Hannah) but we fulfill important roles in the operations,” he said.

During picking season, his wife and mom focus on running the stands, maintaining the books, paying the bills, and managing employees. His sister, Amanda, has moved from the Marietta area for her job, but brings her husband and children back to visit and help on the farm as often as they can.

Me and my dad do the majority of the labor day-to-day work on the farm.

“Me and my dad do the majority of the labor day-to-day work on the farm. My brother, Tyler, wants to come back to the farm. He is a welder through the 168 Local and works at different places in the area. He’s always been there to help when we needed extra labor or had big jobs that needed to get done, but he’s wanting to take a more active role in the farm which we appreciate and welcome.  

While farming runs in Stacy’s blood, he has also spent time perfecting the science of farming through formal education on the subject. Stacy is a 2010 graduate of Marietta High School where he met his wife. After high school, he attended the Ohio State Agricultural Technical Institute and graduated from there in 2012. Stacy and his wife both maintain jobs off of the farm as well and rely on additional resources to keep the farm running to its full potential.

“We use a wide variety of resources. We have friends who grow the same crops as us – we all share ideas or experiences to get through hurdles. We also use experts such as doctors or extension agents through multiple different universities who help us,” he said. 

Along with changing hands, the farm has seen changes both good and bad that enhance the rich history of its time in this area. 

He worked hard and smart to get us where we are today. We started with strawberries in 1995 and have been slowly adding crops as years have passed.

“After a rough time in the 80s, when farming and the financial situation were a little rough, my dad purchased the home farm back and a few pieces of equipment back after a bankruptcy. He worked hard and smart to get us where we are today. We started with strawberries in 1995 and have been slowly adding crops as years have passed,” he said. 

However, the changes that the farm has seen are one of the best parts for Stacy. While working with family and seeing the seasons affect the farm, Stacy enjoys all aspects of farming and watching the vision for the farm evolve. According to Stacy, the ideas surrounding the farm change daily, but that depends on all sorts of factors.

“Starting with bare soil in the spring or summer, planting a small seed or plant, then watching it grow and produce a product that so many people can enjoy is one of the most rewarding parts of this job,” he said. 

Growing the physical farm for continued enjoyment has been a challenge for the Stacys. In the past, they remained limited on what they could produce simply because of the land available. The new farm has given them the opportunity for expansion into new types of crops and growing processes. Additionally, the Stacys take pride in using as many local items to keep their farm going as possible.

I hope people always come back for the fun they’ve had on the farm – the memories that can be made and cherished for years to come when picking strawberries or working them up to eat.

“We try to use as many small or local businesses as we can.  From car and truck tires, fertilizer, seeds, and anything in between, we use local materials when we can,” Stacy said.

Stacy’s commitment to local seems to work both ways as the community comes out in large every year to participate in the u-pick strawberry season at the farm. 

“I hope people always come back for the fun they’ve had on the farm – the memories that can be made and cherished for years to come when picking strawberries or working them up to eat. Then, hopefully it is because the strawberries taste so good and they are returning for the flavor,” Stacy said. “From supporting us in the purchasing of our Reno farm, to bringing us food, jams, etc of things they have made from our products – we love all of our customers.”

The support from the community and the ability to really integrate his family into the area and the farm is what builds the basis of the farm and its mission.

“It’s always awesome to know that all the hard work we did together works out and that we meet some of the goals we set earlier in the year. Then watching my parents having a smile on their face watching their grandkids grow up and start helping on the farm is awesome, too,” Stacy said.

Stacy Family Farm is located just outside of Marietta and welcomes visitors. For those interested in visiting, their Facebook keeps the most up-to-date hours and information about the u-pick seasons.

The post A Family Legacy: Stacy Family Farm appeared first on Clutch MOV.

At the corner of Butler and Front Streets in downtown Marietta, a historic building has been quietly renovated, in preparation for the next chapter of its long life. In recent months, the community has waited in anticipation as the building’s windows have offered glimpses of its transformation. This week, the space behind those windows is bustling with activity while Teri Misener-McKenna and her staff prepare for the soft opening of McKenna’s Market.

Stepping into the store from Front Street, one immediately appreciates the historic ambiance of the renovated space. Original wood floors, charming bistro tables and antique décor that pays homage to Marietta’s river heritage all contribute to the feeling that you’ve stepped back in time. The history and beauty of the building are what Teri fell in love with, even though the building had not even been listed for sale when she discovered it.

“I love these old buildings, they have so much potential, so much to give,” she said.

We fell in love with Marietta – its history, its tourism industry, the vibrant downtown and the friendly people.

The McKenna family has been in the deli business in Ohio since the 1970s, with markets in downtown Cambridge, Historic Roscoe Village, downtown Newark and near West Lafayette. They weren’t really looking for another location until a birthday surprise changed everything. Teri explained, “I brought my parents to Marietta for an 87^th birthday gift. We stayed at the Lafayette Hotel, ate dinner at Austyn’s and enjoyed a cruise on the Valley Gem. We fell in love with Marietta – its history, its tourism industry, the vibrant downtown and the friendly people.”

Tim Glover, Marietta Main Street board member and a regular customer at the Cambridge store, told Teri about available spaces in Marietta. She looked at several, but none of them seemed right for a market. She and her brother Bobby started a file on Marietta, but they didn’t want their father to know they were considering a fifth location. They named the file “Mary Etta” so he would think it was regarding a contract with their bridal shop. When it seemed they would not find the right location after all, Teri’s realtor started contacting building owners, asking if any were interested in selling. It just so happened that Sarah Dye, owner of Top Drawer Furniture and Design Studio, was thinking of moving her business to a smaller building. Teri was invited to tour Sarah’s building, and she knew right away it was meant to be.

“The building was built for the Freemasons in the 1890s, and the third floor was their ballroom,” she said. “I saw those high tin ceilings, and I was sold.”

The third floor is being renovated for the family’s own space, but the second floor has three apartments – two of which will be available as AirBnBs.  It’s been nearly three years since the building was purchased, and Teri can tick off a long list of obstacles that created delays in opening. From surprise structural problems to contractor issues to worker shortages and a global pandemic, the family dealt with setbacks while operating their other locations. The blighted building adjacent to theirs on Butler Street was purchased and demolished to create a courtyard; future plans include a full outdoor dining and gathering space.

Marietta has the best elements of all our other locations, in one place. The history, the tourism, the great vibe of downtown – it’s a great place.

Fast forward to the present, and McKenna’s Market is ready to open its doors and welcome the community. The gleaming cases are filled with fresh Amish meats and cheeses, locally-sourced artisanal foods, bulk foods and snacks, and imported meats and cheeses. Antique cabinets are filled with hot sauces, jams and jellies, condiments, coffees and teas, chocolates and even retro style candies. An antique claw foot tub filled with bags of noodles is backed by an entire wall of unusual soda pops.

McKenna’s has gained a reputation for delicious subs and sandwiches and the menu is tantalizing. Asked what their most popular sub is, Maxx was quick to answer. “McKenna’s Favorite – it’s an Italian sub with three meats, a four cheese blend and choice of toppings,” he said.

Maxx echoes Teri when he explains why Marietta seemed like the perfect choice for the new location. “Marietta has the best elements of all our other locations, in one place. The history, the tourism, the great vibe of downtown – it’s a great place.”

He is proud of the new store, and it is apparent watching the staff filling shelves and discussing details that they share that pride. The modern fixtures and the vintage elements mesh to create a cool, eclectic space that will surely become a popular lunch spot. The antique counter came from another McKenna property, the 1850 Newark building that had been a hotel speakeasy in a previous life. “I like to bring a piece of one store to another store when we renovate,” says Teri. “Some of the glass from this building will be incorporated into our renovation of the West Lafayette market.”

I’m excited to join the Front Street family and we hope to be another great downtown destination that locals and tourists can enjoy.

Although the opening of McKenna’s Market in Marietta is demanding all her time right now, Teri already has plans for future additions to the store. “We are setting up an area for coffee, and we have plans for a large wine shop with more seating.”

For now, all hands are on deck and the new staff is being trained while the last minute touches are being applied.  According to store manager Jessie Etter, store hours will be 10:00 a.m. – 6:00 p.m. Monday through Saturday and 12:00 p.m. – 4:00 p.m. on Sundays.

Jessie is excited for the public to finally see the store. “It’s been such a long process and I know people are as anxious for us to open as we are to get started,” she said. “I’m excited to join the Front Street family and we hope to be another great downtown destination that locals and tourists can enjoy.”

When McKenna’s Market opens its doors to downtown Marietta, there will be little fanfare for now. But there is no doubt that word will spread quickly, and soon the space will be filled with eager customers and happy diners. The wait is over, and visitors will agree that McKenna’s Market was definitely worth the wait.

The post McKenna’s Market Opens in Marietta appeared first on Clutch MOV.

I Scream, You Scream, We All Scream for I Scream

In the middle of June, a run in with the Headless Horseman seems unlikely. Unlikely, but not impossible at I Scream Sundae in Ripley, W.Va. where everyday is Halloween. The exterior of the building is almost unassuming with a few touches of scare here and there, but the real magic happens once the doors open. 

On the inside, bistro lights shine upon a decor style best described as “friendly horror” with a life-sized Jack Skellington standing guard outside the women’s restroom and an eye-level vintage Pennywise looming in the black light lit men’s restroom. The Creature from the Black Lagoon gazes down in a frighteningly friendly way directly across from the wall of Creations. Horror fans will be delighted to see signed photos from their favorite horror films as well. Charessa Wilkinson, owner of I Scream Sundae, loves Halloween – and she built her business around that. 

“Everything I’ve ever done, I know nothing about. From ice cream to real estate to coffee – I’m just a massive risk taker,” she said. “Three years ago we did a haunted house called The Gogo Scare Show and it was 24 rooms. I fell in love with the show and working with the teenagers. I wanted to create employment and so we put the haunted house with ice cream and made I Scream Sundae.”

The Scream isn’t just a local thing; it’s more like a destination.

For Charessa, creating jobs for local teenagers was one of the most intriguing reasons for opening her own business. She wanted to employ teens and young adults who had an alternative look and struggled to find employment elsewhere. Additionally, she employs her step-son, Josh, as one of the newest Screamers behind the counter. She jokingly added that he’s become one of the best decorators even though the girls are typically better at the job.

“I’m kind of slow and meticulous, but if we don’t have a lot of customers, I can be really good at it,” Josh said.  

While Wilkinson had the heart behind opening an ice cream shop, she’ll be the first to admit that she didn’t have the research or the plan. She hadn’t even made the first Creation before deciding to open the business, but she hoped for the best and opened her door with five different Creations. From there, the menu has grown to house over 30 Creations, B-Movie Creations, Bloody Sundays, Screams by the scoop, Slashed Throats, and Frankenweenies. During the holidays, she likes to rotate out different themed Creations like The Nightmare Before Christmas in December and My Bloody Valentine in February. 

“Ripley is all about small business, and about bringing people into the town, so it’s been really good. However, The Scream isn’t just a local thing; it’s more like a destination. People are driving hours to see us. Last week we had North Carolina that came here just for us,” she said. “ We get a lot of teenage birthdays. One drove here from New Jersey – I think they said it was 13 hours, but it was her dream to come here. So, we take it very seriously and I’m very honored to be able to do this kind of stuff and make sure it’s a good experience for them.”

I went out with our Corolla, my tattoos, tee shirt and jeans, and then I found lots of respect for being myself.

Being a small business owner is hard work, but Wilkinson says The Scream is just what she does for fun even being a fully thriving business in its fifth year. According to her, her real gig is being one half of the Sold Sisters realty team which sits adjacent to I Scream Sundae. 

“We’ve been number one in Jackson County since we opened and I think we’re fifth within the Ohio Valley MLS with around 20 agents. Just like ice cream, I knew nothing about it and it took my sister a year and a half to talk me into it because I felt like a used car salesman. I wasn’t going to dress up so I was like ‘I’ll just change it.’ So, I went out with our Corolla, my tattoos, tee shirt and jeans, and then I found lots of respect for being myself,” she said. 

Wilkinson’s success in Jackson County did not surprise her because of how the community rallies around small businesses. She’s been a fixture in the community for 17 years and love the people and the general atmosphere that comes with the territory.  After the reception of her other two businesses, she expanded once again to open, “Hallowbeans,” an eight-month-old horror themed coffee shop located above I Scream Sundae. 

“It’s decorated similarly, but I tell people it’s more of an adult-themed haunted house because there are things like heads on stakes.Then, there’s a whole room of clowns because I discovered I can’t really have clowns down here (I Scream) because some people are really terrified,” Wilkinson said.

I think entrepreneurship is in my blood. My great grandfather started the Tower Mountain bus line in Cross Lanes many, many years ago and my parents are entrepreneurs so it’s just something I enjoy.

Their coffees, teas, and food items in Hallowbeans follow in the vein of horror as well featuring drinks like King Kong – a dark mocha with banana and the TikTok drink featuring red bull which Wilkinson describes as being a virgin trash can. 

“One of the things that really helped us take off was the bagels that we have. We have in-house cream cheeses too, but these bagels are rainbow colored and huge. They’re just so good,” she said. 

However, the brightly colored bagels and horrifying screams aren’t the only reason that people keep showing up in droves to The Scream and Hallowbeans. Wilkinson’s background in marketing and communication along with her creative tendencies have really helped her create a brand that people instantly recognize. She created the logos for her businesses and is the artistic vision behind the creations as well which includes expanding into new ways to serve – like The Hive – six flavors in one egg carton. 

“I think entrepreneurship is in my blood. My great grandfather started the Tower Mountain bus line in Cross Lanes many, many years ago and my parents are entrepreneurs so it’s just something I enjoy. It’s also a chance to be very creative and very artistic and this is my outlet to be able to do that,” Wilkinson said. 

I also really like Buffy the Vampire Slayer because we take the hearts and put toothpick daggers in them.

The creativity and the people are what keeps Wilkinson showing up each day. Fans of The Scream come from all over the United States and often message her with ideas or send small, horror-themed gifts to help decorate the space – like a signed photo from Michael Myers. These pieces highlight the ice cream creations that parade out from the kitchen –  Smooshed Smurf, Butterbeer, Scooby Snacks, E.T., and more.

“My favorite one is the Killer Clown from Outer Space. That’s one of the original ones that has the most stuff and it pays very close attention to its source material. And then, I also really like Buffy the Vampire Slayer because we take the hearts and put toothpick daggers in them,” Wilkinson said.

The atmosphere of The Scream is promoted by The Screamers who get to have fun while at work interacting with customers and decorating the Creations. 

“I really like working here just because it’s a really chill environment. Everyone is really fun to work with and I get along with them really well. It’s a creative environment and I love decorating the Creations,” Screamer Shelby Gregor said. 

Channeling her best Professor Trelawney, looking into the future, Wilkinson isn’t sure exactly what she wants to do, but she hopes to keep expanding and offering new employment in the Jackson County area.

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Carol Wagner planted six long rows of blueberries on a half acre of land outside her home in Lowell, OH sometime in the 1980’s. Since then, the bushes have thrived and provided more than a family’s fair share of fruit. For years Carol opened her blueberry patch for others to come and pick by the pound. After her passing in 2014 her son Keith and his wife Sandy purchased the farmland. Last year, the couple decided to revive Carol’s practice of encouraging the public to come pick berries. When asked, Sandy revealed her pragmatic and family-oriented motivation for tending the patch. “I’ll be retiring soon,” she said, ”It’s a productive way to spend my time while also teaching my grandkids a strong work ethic as they grow and start helping out.”

Just off Route 60 in Lowell you’ll find a sign for Carol’s Blueberry Patch. From there, rows of blueberries surrounded by protective netting await you atop a small hill. After you park, you’ll be greeted by a member or two of the Wagner family. Be sure to bring a container for transporting your berries home that you don’t mind being written on (they must weigh and mark it prior to picking). From there, it’s as simple as raising the net and picking your berries! Harvest directly into the container you brought or ask for one of the farm’s nifty picking belts! Blueberries can be purchased at $2.75 per pound with cash, check, and PayPal. Ask about the scannable QR code for PayPal payments. While supplies last, various other vegetables will also be available for purchase.

The patch is maintained by Keith and Sandy with help from their daughter Ashley and son Andy along with his wife Catie. The family works tirelessly to make sure the Mid-Ohio Valley has fresh, locally grown produce. To ensure the best harvest, the grass must remain mowed, the weeds pulled, and the overhead netting secured to prevent unwanted bird visitors. Keith’s brother constructed a few beehives among the blueberry bushes to help with pollination. Sandy also assured me that minimal pesticides are used when tending to the crops. Whether it’s the around-the-clock care or some magic in the soil, Carol’s blueberries annually start ripening about two weeks earlier than other local farms. That’s an extra two weeks of opportunity to get out there and start picking!

The knowledge of exactly what varieties of blueberries grow in the patch has been forgotten or rests with its previous tenders, but a walk through the bushes reveals a diverse crop of berries. Some ripen to be smaller and blue, while others get large and plump with hints of purple.

“I like the big, juicy, sweet ones the best,” Sandy mused when asked about her favorite variety. Ashley added, “My favorite blueberry to pick has a hint of purple and green, so I know it will be tart with a little crunch.” If you have any questions about the berries as you pick, the Wagners will be more than happy to offer assistance.

Keith and Sandy decided to name the patch Carol’s Blueberry Patch after Keith’s late mother. A simple nod to the legacy of a wonderful wife, mother, and grandmother feels sweet and sentimental from the outside looking in, but to this family, her memory means so much more.

“My grandma Carol was an extremely kind, hardworking woman. She spent her years raising a large family and working on the farm she and her husband, my grandpa Bernard, owned. She worked alongside them [her family], and made sure they were all fed. She also helped her sons with their own farming. I think she raised these blueberries for her,” said Ashely Wagner.

“I spent a lot of time at grandma’s house growing up, and I got to see her welcome people to the blueberry patch,” she said. “She really enjoyed talking to the customers, some of who became friends and regulars. After she passed away, customers would share fond memories of her when they came to pick. When we decided to keep opening the patch to the public we wanted to honor her memory. I started coming up with ideas on what to name it, and when I asked my dad what he thought of ‘Carol’s Blueberry Patch,’ he liked it!”

Blueberries, as well as being delicious, also provide a plethora of health benefits. They possess a type of flavonoid called anthocyanin that contributes to its blue color and healthy qualities. According to Medical News Today, blueberries can aid in heart health, blood pressure, cancer prevention, weight loss, and even your mental health. One cup of blueberries provides 24% of a person’s daily recommended vitamin C intake. Sandy jokes that Carol probably made it to the ripe age of 99 thanks to all the blueberries she had eaten in her life.

If you’re looking for a fun family activity this summer, look no further than Carol’s Blueberry Patch. Opening weekend is Friday, June 18th and Saturday the 19th from 8:00 am until noon. You can find the remaining dates through the 4th of July on their Facebook page, Carol’s Blueberry Patch. Carol Wagner found great joy in bringing fresh produce to the locals and creating connections with the people whose lives she touched. That same desire is evident as her family continues to take excellent care of her legacy. Ashley says, “We hope you come and enjoy this place as much as she did, and we do; and we hope you keep coming back every year.”

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Philippines Best Food in Williamstown is now open for the season!

A relatively new restaurant in Williamstown opened April 30 for its second outdoor season, serving Filipino food on site, for takeout and for delivery to Marietta and Williamstown. Philippines Best Food, the sister location to the original 7th Street restaurant in Parkersburg, serves up comfort food like burritos, fried appetizers, shakes and smoothies and even funnel cake fries. 

“We have more concession-style food,” said owner Ellen Lubuguin. “I am considering adding a Filipino-style hot dog.” 

While the 7th Street location, which is operated by Lubuguin’s husband, has an indoor dining room, the Williamstown location has a more summery vibe with outdoor lights surrounding tables and large tiki-style umbrellas over round tables. This outdoor seating model served Lubuguin well last summer when the location opened in June, since the COVID-19 pandemic limited many activities to outdoors. 

“With the pandemic, everyone wanted to be outside,” she said. 

The store overlooks the river and is accessible via boat dock. Customers can also walk or bike across the Williamstown Bridge from Marietta for lunch. Philippines Best Food is open Tuesday through Sunday from 11:00 a.m. – 8:00 p.m. The Williamstown location was open from June through October in 2020, but Lubuguin decided to open the doors in April this year. She intends to remain open through October.

“People kept asking when we were going to open so we decided to open early!” said Lubuguin. 

Philippines Best Food started as a food truck before moving to a small storefront in 2010 she and her husband affectionately called “the cubby hole” next to their home and the hair salon she operates. The space was expanded into the current 7th Street location. It is a full dine-in space with a different menu from the Williamstown location. 

We were looking for a second location but God gave us something better.

Ellen Lubuguin

“It’s beside my house,” said Lubuguin. “The beauty shop is on one side and the cubby hole was right there.”

The location wasn’t even on the main drag, she said, but managed to be successful. She applied for the lot there to expand and accommodate their business’s growth. They purchased the Williamstown building on a gamble, banking on being able to get the space approved for a loan. They had been looking for a location in Marietta, but then the Williamstown location came up on their horizon instead. 

“We were looking for a second location but God gave us something better,” she said. 

While the menus between the two locations vary, both feature Filipino delicacies. At the Williamstown location, customers can enjoy a sweet shake made from ube, a purple yam from the Philippines. Also available is a boba drink made with passionfruit and a pineapple smoothie. Appetizers include coconut shrimp, egg rolls, sweet chili wings and much more. Entrees include rice or noodle bowls and burritos and a spicy seafood paella. 

Lubuguin took care in planning the aesthetic of the outdoor seating, which includes entertainment like a children’s playset and a large outdoor Jenga set built by her son. However, as a note to parents, the Jenga set is intended for adult use only, since the wood pieces are heavy. 

Lubuguin was sorry that the Mid Ohio Valley’s annual multicultural festival was cancelled, but said it was understandable due to the pandemic. She expressed interest in someday sharing not just Filipino food, but the country’s culture as well, through a Filipino American Culture Day, giving an introduction “to the culture, dancing, singing.”

In the meantime, Lubuguin is enjoying her surroundings at her job. “I like working at this location because of the view. I feel like I am on vacation.” 

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Lock No. 4 Coffeehouse Opens along the Muskingum River in Beverly, Ohio

Anyone who lives in the Beverly/Waterford area of Washington County knows there’s a lack of places to get a good cup of coffee without having to go to town for it. Well, that problem has been solved, thanks to the Schaad Family!

Destiny and Matthew Schaad have magically transformed a vacant property into a super trendy coffee shop named Lock No. 4 Coffeehouse. The coffeehouse sits caddy-corner to the history-rich Lock #4 on the Muskingum River in Beverly, Ohio.

Destiny knew she wanted the name of her coffee shop to be an ode to the small town of Beverly, and put a lot of thought and research into making the decision. During her research, she found a story of the Buckeye Belle Steamboat explosion that happened in November of 1852. Considering the historic sight’s close proximity to her new business, it only seemed fitting to name it accordingly. 

Our town has so much opportunity and growth and we are excited to offer our own little coffeehouse to our community.

The Schaad family is no stranger to good coffee. “We are huge fans of coffee shops, one of our favorite things to do is explore and try new coffee shops. It seems that each individual coffee shop has its own spin, and the versatility is exciting.” You could say their years of frequenting coffee shops has provided them with priceless market research that has been implemented into their own new business venture. “Our town has so much opportunity and growth and we are excited to offer our own little coffeehouse to our community,” said Destiny. 

Walking through the front door, the shop has a unique, eclectic vibe of modern, boho, trendy, clean, and fresh. An atmosphere that makes you feel like you can sit down with a delicious cup of coffee, open your laptop, and catch up on work, then come back the next afternoon and catch up with a friend on the patio with a refreshing lemonade. 

As you look down through the Lock No. 4 menu, there’s certainly something for everyone. From their sweet signature drink, the “Lock 4 Mocha”, which combines white chocolate and caramel perfectly into an espresso-fueled drink, to their cold brew selection, and finally, (for those who need a strong kick) Lock’s “Wide Awake” boasts a cup of coffee with a double shot of espresso, which is sure to get you going!

Even though coffee will be the main focus at Lock 4, they have plenty of options for those non-coffee drinkers out there, too. Included in the “No Joe” drink menu is smoothies and teas. You’ll also find flavored lemonades (with real fruit) and Italian sodas on the menu, with which you’ll have the option to add Red Bull to satisfy your caffeine fix. “Our featured lemonade refresher will be the strawberry peach refresher, with slices of strawberries and tiny diced peaches. Our menu is set to please everyone, coffee or no coffee lovers!”

Our coffeehouse has a very cozy friendly atmosphere with a huge outside covered patio area, or on the colder days, come grab a warm drink and a treat beside the fireplace.

The family owned coffeehouse will allow for a full-circle dairy partnership that has already been years in the making. Destiny explained, “Our dairy products will come from Prairie Farms, formally known as Broughtons. My husband’s family milks about 400 cows a day in Waterford and we are teaming up with Prairie Farms, which is who the Schaad’s dairy sells their milk to. So we, in return, will use the milk after it’s processed and could not be prouder of that!”

Everyone knows that the perfect pairing to a great cup of coffee is a delicious pastry. Lock No. 4 will have that combination covered, as they’ll have a fresh selection from JR’s Donut Castle on hand daily, including muffins, scones, Danishes, donuts, cinnamon rolls, and – of course – pepperoni rolls!

The coffeehouse will be open for order in and also accommodate on-the-goers with the convenience of a drive thru. “We are excited to offer a drive thru so you can enjoy all you favorites without leaving your car,” said Schaad. “Our coffeehouse has a very cozy friendly atmosphere with a huge outside covered patio area, or on the colder days, come grab a warm drink and a treat beside the fireplace. We offer free high speed internet with many different areas to sit and read a book, study, or chat with a good friend.”

It’s no secret that the Mid-Ohio Valley and our readers LOVE our local small businesses. The Schaad Family is looking forward to serving and fueling the community. “We are so excited and thankful for all the community’s support and encouragement!” 

Lock No. 4 Coffeehouse is located just off State Route 339 and Route 60 in Beverly, Ohio and will be opening to the public on Thursday, April 29th from 9:00 a.m. to 4:00 p.m. only. Then they will operate under regular hours: Monday through Saturday, 6:00 a.m. to 6:00 p.m., and Sunday, 8:00 a.m. to 4:00 p.m.

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It’s easy to miss. In fact, if you aren’t looking for it—maybe even if you are—you could walk right past it and not even realize. It’s not on what passes in downtown Parkersburg for restaurant row, so you can pass within half a block of it and not even know it exists. If you do step off the beaten path and manage to find yourself around the corner on 7^th Street, you could still miss one of the real treasures of the Mid-Ohio Valley. It’s tiny and unassuming, not even twenty feet wide. Some might even say it looks like a hole in the wall. But the instant you walk in Gyro King, the aroma tells you this is a special place. And within a few minutes of meeting the owner and sole proprietor, Moustapha Moussari, you have a new friend.

Moussari, originally from northern Africa, has been trained and worked as a chef literally all over the world, including Morocco, Greece, France, Brazil, and Germany. Here in the States, he’s worked in New York, California, Florida, and Colorado. One might ask how someone with such an extensive and impressive resumé as a chef could wind up running a tiny little shop with fourteen seats and a kitchen barely big enough to turn around without hitting something in a town that has to feel about a million miles from Paris or NYC. The answer is, according to Moussari, he got here completely by accident. But now that he’s here, he has no interest in leaving.

He had been working as a chef in Florida and was considering a move to Oregon where he envisioned having his own restaurant on the water. In the midst of all this, some might say fate stepped in. Moussari visited a friend in Ohio who had a business proposition for him. His friend wondered if he may not like to own a restaurant in a city he’d never heard of—Marietta. “I said I would stay for a week. If I liked it, I would sign a lease.”

You work from your heart to please people. That’s my joy, to please people.

Five days in, it was obvious to him that there was just not the foot traffic in the location to support a restaurant, so he was ready to move on, when his friend asked if he would consider looking at one more location, this one in West Virginia. He wasn’t interested initially, but when his friend explained that West Virginia was not five hours away, like he thought, but instead just five minutes away across the river, he agreed to consider it. He’s glad he did. And so is every single person who has eaten Moussari’s delectable food.

The cuisine is made of predominantly American main ingredients, like chicken and beef, but what makes it unique are his techniques, mostly Greek, and spice palate which comes from Morocco. He does offer lamb, which is quite popular in Greece, but he buys most of his ingredients locally. He would like to offer a wider variety but his facilities limit him. And he’s also acutely aware of working to his audience.

“People here have good taste,” he said, “but they are more meat-and-potatoes.” So, he sticks to ingredients he knows locals are comfortable with and applies his techniques to astounding results. “You work from your heart to please people. That’s my joy, to please people.”

He could be making more money elsewhere. He could even be making more money here if that were his priority. Some local doctors fell in love with his food, so much so that he was getting up to 250 orders a day from Camden Clark. “I told them I’m by myself. I told them I could not do that. I like the people who walk in. The hospital has their own kitchen and can hire someone to cook for them. Don’t take my food from me.”

He hates the idea that he would have to turn away people who walk in because he was out of food from filling so many orders. For him, it’s all about the personal interactions. And he has found through those connections that he loves the people here. He worries about how little the state has to offer and he’s struggling mightily to find employees, but he simply loves the people he meets here in Parkersburg.

“If somebody says something about West Virginia people, or people from this area, Parkersburg, there’s something wrong with those people.” All of his interactions with businesses, the police, the fire department, and other members of local government have been completely positive.

He would love to expand to two or three locations, but he finds he can’t hire enough employees to take time off from his one shop. He finds the ethic in small-town America is a little different from that in bigger cities, where people will work every hour they can get. He’s worked so hard in the year-and-a-half since he opened, he started showing signs of a stroke. Luckily his upstairs neighbor, a doctor, noticed and forced him to shut down and go to the hospital, where he stayed for five days. He plans to take a couple weeks off soon—doctor’s orders—but is concerned that he will have to close down during that time unless he can find someone to step into his shoes temporarily. Anyone who has ever eaten there will gladly encourage him to take some time for himself, because we know if we lose the Gyro King, we would be much poorer for it.

The post Gyro King Brings Authentic Flavors to Downtown Parkersburg appeared first on Clutch MOV.

During a time like this, with unemployment high and many small businesses going under or, at best, barely staying afloat with government assistance, it’s refreshing to hear a story of someone brave, or, some may say crazy, enough to step out on faith and start a new business. Especially when it’s a business no one has tried in their town—a coffee house – this story could go one of two ways. It could take off or go under quickly, depending on the locals’ receptivity to new things. Nicole Lowther, owner of the new Pressed Coffee House in Saint Marys, WV believed it would be the former.

“She’s always wanted to open a coffee shop, and this was the perfect little town to do so,” said manager Jenessa Mullenix of her employer. “We needed it really bad. The only place to really get coffee around here is McDonald’s.” The worry, though, was whether folks would take to new, more sophisticated flavors. In a town raised on pre-ground coffee, were folks willing to try something fancier than a fast food brew? The answer is apparently a pretty resounding yes.

“I know it’s kind of bold to open a business in the middle of what’s going on right now,” Mullenix said, “but hey, we did, and we’re here. We’re doing really well.” Well enough even to expand their hours. Upon opening, Pressed closed daily at 2:00 p.m. They’ve since extended their hours to hit a different crowd, Mullenix said, and it’s working.

We want to help make sure that everyone can find something that they like.

Although they’ve only been open since October, they already have quite a few regulars, like a group of moms who stop in after they drop off their children for dance lessons every week. “The dance class moms down the street are about to hit around six o’clock. I’ll see them pull up and I’ll just start their drinks; I don’t even have to ask.”

They have coffee and tea drinks of many varieties, along with hot chocolate. Caramel macchiatos are a favorite order, said Mullenix, as are their drinks featuring local ingredients. Pressed stocks maple syrup made locally at Cedar Run Farms. Located in Sistersville, Cedar Run also sells Christmas Trees during the holidays. “Our Cedar Run Farms Maple Latte is a popular one,” shared Mullenix. In addition to fan favorites, Pressed features a different latte each day to encourage their customers to get a feel what they like and try some new things.

As a small town coffee shop, their customer base is a broad one. “It’s kind of a blend of everyone,” said Mullenix. “We serve a lot of the people from the community who work in the town and downtown businesses. We’re also trying to reach out to the younger crowd.”

In the interest of meeting as many tastes as possible, they offer as wide a variety as possible. “We want to help make sure that everyone can find something that they like,” she said. Toward that end, they sell an impressive array of yummy foods and baked goods, including muffins, bagels, and Danish, as well as desserts like cheesecake, cinnamon rolls, and chocolate cake.

People from the community can bring in their plant cuttings and we’ve got the idea of you can watch your plants grow with our business. We all can grow together.

While beverages and food are their primary fare, they attempt to provide other services to increase traffic while also benefitting other businesses and the community as a whole. “We link up with different locally-owned businesses in the community. Once a month, Poppy’s Boutique–they’re here in town–they come and set up,” said Mullenix. Other businesses and organizations do the same. “We have small community events, nothing major, but anyone can come in. They’ll set up tables with their items so that people can shop with their coffee. It’s a good time, and wholesome.” And what coffee shop would be caught dead without Wi-Fi? “We’ve got community Wi-Fi for anyone working from home who needs to get out of the house, you know?”

Pressed really does strive to be a part of the community they serve. One neat way they do that can be seen growing all around the shop. “You see all these plants, right? People from the community can bring in their plant cuttings and we’ve got the idea of you can watch your plants grow with our business. We all can grow together.” They also host meetings for small groups, though, because of current restrictions, they have to limit the size of groups. Once those constraints are eased and when spring comes along, they plan to be able to have larger events, some even outside.

They are, like everyone else, struggling with COVID-19 and all the virus entails. “You know, the masks, everyone hates it. I understand. That causes a lot of people to not want to go out and do normal things,” said Mullenix. “That has made it a little difficult.” They do offer curbside service, however, for anyone who is uncomfortable coming inside. And they aren’t letting the virus get them down.

“I feel like everyone is dealing with that. It’s not just us, and for being a new business that started in the middle of a pandemic, you wouldn’t be able to tell.”

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