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.”

The post Jimmy Avocado’s appeared first on Clutch MOV.

Marietta Morning Rotary Club Hosts International Dinner

“Enjoy your food, travel around the world, and have a great time!” Khadine Ritter, Event Organizer, proclaimed.

The Marietta Morning Rotary Club held their International Dinner on Saturday, April 2nd, at the Marietta Shrine Club. Upon first entering the Shriner Club, attendees were hit with the powerful and delicious scent of foods from several different countries and regions. Khadine described the event as “a feast of the senses” and nothing could be more true, with attendees being able to see chefs and helpers in their traditional dress with items from their culture while tasting their traditional foods. The dinner also featured a silent auction on a bazaar of items from many places around the world, donated by various individuals.

All the chefs are MOV locals who are either directly from the country they represent or are first-generation residents. The dinner was a great way for people to get out and experience new food and culture from all around the world, locally. This was the 17th year the dinner has been held and it definitely didn’t disappoint! Several new countries were featured this year, including Great Britain, Thailand, Belgium, and Palestine. There were forty-one unique dishes featured from fourteen different countries/regions, including India, Brazil, Sweden, Switzerland, and many others.

When asked what she was most looking forward to with the dinner, Ritter, who was representing Panama as well as organizing the event, said “As a cook, I just want to get through it unscathed and make sure that people have enough food and that they have a fabulous day.”

Many chefs decorated their tables with traditional or personal items from their childhood abroad. Nicholas Newman, representing Switzerland, decorated his table with wooden cows representing his nation’s Brown Swiss cattle breed and his country’s flag. Other chefs regaled attendees with stories of their home country or interesting history facts, like Davis Powers with his Viking helmet and stories of how Sweden mellowed out from their conquering Viking past into a “very useful country.”

Some chefs, like Thangasamy Saminathan, Anitha Thamizhani, Harish Damahe, and Johnsely Sanitha Cuyrus from Tamil Nadu, dressed in full traditional garb and gladly explained the significance of each article of clothing and explained the health benefits of their dishes. Idli, a savory rice cake, is an incredibly healthy breakfast that can be topped with different types of chutney. Some chefs, like Maria Corbin, Sophia Corbin, and Rebecca Coelho representing Brazil, chose not only the most popular dishes in their country but also their favorites.

Personal favorite dishes included the chicken green curry from Thailand, waterzooi (chicken stew with carrots, leeks, onions, and heavy cream) from Belgium, and payasam (a dessert made with vermicelli, milk, ghee, raisins, and nuts) from Tamil Nadu, India.

The dinner was attended by people of all ages and walks of life, from toddlers to senior citizens, from families to couples on date night, and people out with their friends.

Attendee Parker Waters, age 10, said she was excited about the event because she wanted to try food from different cultures and countries. She was surprised to find she liked the pork carnitas from Mexico and the Russian honey cake which she described as “sweet, but not sweet enough to make your mouth hurt.” She said normally she’s a bit particular and just sticks with the things she’s comfortable with, but she went and tried something new. She would recommend the dinner to a friend because “it’s a really good way to learn how different cultures and countries prepare their food, and it’s an amazing idea for them to try.”

“I love seeing all of the different cultures that are represented every year,” said Beth Segrest. “I think it is a great reminder that diversity doesn’t just happen in our big cities. It exists in small-town America, too. I think it is a great opportunity for people to share a part of their identity with the broader community and presents the rest of us with exposure to some small part of a place we might never get to go to. And of course, the food is always fantastic!”

Lively Celtic music was provided during the event by The Brickersons, based in Athens, Ohio. The quartet is composed of Ed Newman (hammered dulcimer), Rusty Smith (fiddle), Todd Sams (guitar), and Zeke Hutchison (mandolin).

Proceeds from the dinner focus on the club’s literacy projects, such as the Dictionary Project, which has been responsible for providing a dictionary to every third grader in Washington county (over 700 dictionaries per year) since 2007, the Boys and Girls Club Reading Room in the Harmar Community Building, and funding the Marietta College Summer Reading Camp.

Christy Burke, the club’s president and Director of Education Abroad at Marietta College, described the Marietta Morning Rotary Club as an “action-based club that prides itself on being in the community.” Aside from their literacy projects, the club focuses on a number of other initiatives, like the Discovery Garden on the corner of Pike Street and Seventh Street, planting trees at Gold Star Park, and working with Marietta Main Street on their clean sweep downtown.

Anyone interested in learning more about the Marietta Morning Rotary Club should contact mariettamorningrotary@gmail.com. The club typically meets on Fridays at 7:00 am at Jeremiah’s Coffee House on Front Street. Burke says the club is a great way to start the end of your week!

The post Tastes from Around the World appeared first on Clutch MOV.

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.

The post Benny & Babe at the Buckley appeared first on Clutch MOV.

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.

Marietta’s Designated Outdoor Refreshment Area is in Full Swing

Not quite two months in, and Marietta’s Designated Outdoor Refreshment Area (DORA) is already making an impact in the community. Marietta joined dozens of other communities across the state this summer when City Council passed the resolution to enact a DORA downtown following a number of public hearings, meetings, and a public survey. Marietta Main Street and the City of Marietta officially kicked off the first night of DORA on June’s First Friday with a celebration on the lawn of the Armory complete with words of commemoration, lively music from local band OYO, and – of course – a resounding “Cheers!”

In just the first month, over 4,750 DORA cups were processed across ten participating DORA establishments. More than 1,000 DORA drinks were sold the very first weekend. The community wasted no time in taking advantage of the new designation.

“We knew DORA would have a positive impact on our community but we weren’t prepared for how much support our community would show for DORA in its first month,” said Cristie Thomas, Executive Director of Marietta Main Street.

What DORA Looks Like in Marietta

A DORA is a specifically designated area that allows patrons over the age of 21 to purchase alcoholic beverages from a permitted establishment and carry them within a clearly defined area within the City. Established in April 2015 by Section 4301.82 of the Ohio Revised Code, it creates an exemption from the Open Container Law. Under the statute, a person who purchases beer or intoxicating liquor from the holder of a permit with a DORA designation is permitted to have that beverage in an open container at any outdoor location within the DORA.

I loved being able to have a brew and sit by the river to chat with friends!

In downtown Marietta, locals and tourists can enjoy a stroll and a drink on Friday and Saturday evenings from 5:00 p.m. to 10:00 p.m. year round. Beer, wine, and cocktails can be consumed inside DORA boundaries by purchasing drinks from participating DORA establishments. The DORA boundary extends from Ohio Street to Putnam Street, Post Street to Third Street.

KC Wittekind of Marietta was excited to try it out. “I loved being able to have a brew and sit by the river to chat with friends,” she said, two weeks after the DORA kickoff.

“Since the first night and the following nights we have had very positive feedback from the community,” said Marietta Mayor, Josh Schlicher. “I have had many residents as well as visitors tell me Marietta is a happening place on the weekends. We want Marietta to be a destination and maintain that safe, small town feeling with a friendly welcome mat. The City will continue to make improvements to build upon.”

Mayor Schlicher said the roll out of DORA exceeded his expectations. “The DORA was planned well and was implemented with teamwork from Marietta Main Street and city personnel. It took right off and we look for future growth and the opening of other establishments.”

DORA is just another way to open up downtown to be friendly, inviting and add to the community fellowship.

The goal is to add to the city’s downtown services and assist local restaurants and businesses with another friendly program, said Mayor Schlicher. “DORA is just another way to open up downtown to be friendly, inviting and add to the community fellowship.”

Now, there are eleven participating establishments: 740 Social, Austyn’s Restaurant & Lounge, Donatos, LOOM Lodge 1823 Marietta, Marietta Brewing Company, Over the Moon Pub & Pizza, Peoples Bank Theatre, The Galley, The Original Pizza Place, Tiber Way Grille, and the Town House. Kasandra Ruscitto Pritchett, Manager of The Original Pizza Place and Board Member of Marietta Main Street, said so far, the experience has been a positive one.

The Community Responds

“We’ve loved participating in the DORA and we’ve gotten some great feedback from the community on ways we can improve and some ideas we’re going to try to implement in the future,” said Pritchett. “The DORA couldn’t have started at a better time – as things were opening up and people were starting to go out again. It’s been such an uplifting experience that’s really brought so much positivity to our downtown.”

Some of that feedback is requesting an extension on both the timeframe during which DORA is active and the geographic footprint of the designated area.

We just wish it would start earlier on Fridays and Saturdays while more of the shops are still open.

“We just wish it would start earlier on Fridays and Saturdays while more of the shops are still open,” said Savannah Charlton. “After the shops close, there’s really not too much to do but walk. And then the sun starts going down. It would be nice if the time were extended earlier in the day.”

From participating establishments, Thomas said the feedback has been overwhelmingly positive. “Some businesses cited having their best sales night ever during June’s First Friday. And, one business went through nearly all of their 500 DORA cups in the very first weekend,” she said. “Plus, the community has shared with us how much they love being able to enjoy an alcoholic beverage and walk around our beautiful downtown enjoying the summer weather at the same time.”

Over twenty downtown retailers allow DORA drinkers to carry and consume drinks inside their business. While many of these businesses are not open during DORA except for First Fridays, those that are see an uptick in late afternoon shopping.

I’ve seen more traffic after 5:00 p.m., including people with DORA cups.

“My shop is open until 6:00 p.m. on Fridays, and I’ve seen more traffic after 5:00 p.m., including people with DORA cups,” said Laura Pytlik, owner of Wit & Whimzy. “So far I’ve had a positive experience with the program, and if the DORA hours began earlier on Fridays and Saturdays we may see even more traffic.”

The Dollars and Sense of DORA

Indirect investment through sales tax and increased shopping is not the only financial benefit the city is enjoying. Marietta’s DORA program is set up to not only sustain itself financially from the small business side, but also give back and support future good work downtown, said Thomas.

“Through the sale of DORA cups and the $1.00 DORA fee rolled onto the consumer, the DORA program covers all expenses for a business to participate and allows for reinvestment in downtown development,” she said.

In June alone, $1,808.99 was generated to support downtown – or, about $.38 per cup.

One of the characteristics that make DORA so great is how highly customizable it can be, all while following guidelines set forth by the Ohio Revised Code and the Ohio Division of Liquor Control.

“Specifically, $1,628.09 has been earned for Enrich Marietta, our strategic plan for downtown development that includes projects like riverfront enhancement, streetscape design, and more,” said Thomas, “and, $180.90 has been earned for Marietta Main Street – about a nickel per DORA cup – to help offset our efforts to promote the DORA program and to support our own operations.”

Each DORA community in Ohio manages their DORA differently – some require consumers to purchase wrist bands, some get cups sponsored by larger corporations, and some seek grants to cover the costs of the program. In some communities, Main Street organizations or Chambers manage the distribution of cups, sometimes the municipality does, and sometimes a small business does.

“One of the characteristics that make DORA so great is how highly customizable it can be, all while following guidelines set forth by the Ohio Revised Code and the Ohio Division of Liquor Control,” said Thomas.

In Marietta, consumers can be proud that the $1 DORA fee not only supports small business but also invests in the future of our community.

In Marietta, the City of Marietta has partnered with Marietta Main Street to operate, manage, and promote DORA. “Marietta’s DORA program is sustainably funded as long as the program continues because any DORA cup fees incurred by a participating business are recouped by a $1 DORA fee charged to the consumer per DORA drink,” she said.

While a few have commented on the cost of the cups – that $1.00 is too expensive – the fee has not stopped thousands from paying the fee for the ability to drink while they walk around town.

Thomas said tying Marietta’s DORA program to community reinvestment was vital to cover the costs to business, ensuring no business needs to worry about DORA participation being an ongoing expense to their budget. “In Marietta, consumers can be proud that the $1 DORA fee not only supports small business but also invests in the future of our community.”

The post The Dollars and Sense of DORA 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.

The post I Scream Sundae appeared first on Clutch MOV.

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.”

The post Carol’s Blueberry Patch appeared first on Clutch MOV.

The Office Whiskey Parlor Opens in Parkersburg

She pulls a beautiful oblong bottle from the top shelf and explains the amber colored liquid – a whiskey aged in charred barrels and finished in port barrels. It’s the perfect drink for someone who enjoys flavor notes of caramel and spice. She knows who might enjoy that drink, how to serve it for the best flavors, and other options if that isn’t the perfect choice. She knows just about everything there is to know about whiskey.

The Office Whiskey Parlor owner, and Parkersburg native, Amber Deem saw a niche that needed to be filled in the Mid-Ohio Valley and sought to fill that shortly before the lockdowns began with COVID-19. With over 15 years in the hospitality industry, she wanted something that wasn’t a full scale restaurant, but still offered food and drinks – a spot where people could come to relax. However, with her experience, she knew immediately that those types of businesses are rarely profitable because it’s a small market. That’s when she started to think about introducing liquor – whiskey specifically – to her business model. 

“Whiskey doesn’t exactly get a good rap, it gets kind of a bad name in the industry. It’s usually the torch holder on bad things happening or things happening that you don’t remember. But, unbeknownst to a lot of people, whiskey is actually something that’s becoming very popular,” Deem said. 

More Than a Mixer

Whiskey gained popularity around the time of prohibition, but began fading in popularity until recently. According to Deem, whiskey masqueraded as a drink that was either shot or mixed with Coke, but she’s working to change that and focus on the whiskey sippers who enjoy scotch and other sipping whiskeys. 

“A lot of people started digging deeper into whiskey as to the components and how it’s made – like the flavors, the aromas that go behind all of that, the processes between. They even study the beginning of distillation, to the finish in a barrel or particular barrel to change the flavor, or to add flavors,” Deem said. 

Deem began exploring the mechanics of whiskey when she began to consider the business. Coupled with her years of experience, she is a walking library of knowledge on the drink. 

“I started doing my research which ranged from reading, to going on the particular whiskey brands’ websites, reading and researching what they have to say, what they use in their distillation processes, what specific type of oaks they use in their barrels, and then a lot of research through internet and on TV,” she said. 

Balance is key and so is consistency in the recipe – meaning that every time it’s made, no matter who makes it, it’s the same. We always want to meet that expectation.

With this wealth of knowledge, Deem is happy to educate her guests and to help them select the best drinks on the menu for themselves. Her menu features over 60 types of whiskeys and cocktails. For those without a fully expanded palate for whiskey, Deem suggests her blended drinks that feature drinks like Salted Caramel Tea which debuts a salty caramel whiskey that starts with a butterscotch and ends with a caramel flavor or the Heat Wave that utilizes the mango habanero whiskey – sweet at the start and spicy at the finish. There’s even the Island of Misfits made with a Screwball Peanut Butter Whiskey with flavors or pineapple, coconut, and nutmeg. 

“People can be turned away from whiskey very quickly – sometimes it has to do with the first time they tried it. The drink that was made with too much alcohol in it or there was not a proper balance to the drink, and that has shunned them away from that drink. If you drink margaritas or martinis, and the first time you tasted it, it tasted like straight tequila or straight vodka, you probably wouldn’t drink it again. Balance is key and so is consistency in the recipe – meaning that every time it’s made, no matter who makes it, it’s the same. We always want to meet that expectation,” Deem said.

Parlor Perfect

Deem has built the entire reputation of her business on the expectations of her clients. From the decor to the business casual dress code, the aesthetics of The Office Whiskey Parlor – a name given because the building used to be a set of small offices and they continued calling it, ‘The Office,’ – are exactly what the clients want. The intimate speakeasy-styled rooms facilitate easy conversation with light music in the background. 

Deem is adamant that The Office Whiskey Parlor continues to be a place where people can relax and have conversations without the distractions of typical bar experiences. She noted that Parkersburg has an overabundance of sports bars where people can catch the game or buy buckets of beer – and she’s watched many of those places come and go as she’s studied the local bar scene over the years. While she believes that they absolutely have their own merits in the world of bars, it’s not what The Office Whiskey Parlor should be. 

This is somewhere where you can come and get face-to-face time with people and you can actually sit and enjoy the conversation, enjoy some light food, and have some nice cocktails.

“Way back in the day, people had parlor rooms in their homes. This is where the gentleman conducted business, had drinks between businessmen, and traded items. There were even marriage proposals from other landowners – they would discuss the dowry. And so this is much like that. This is a place where you can go and you can conversate. We keep a light music so that people can enjoy conversation,” she said. “There are no TVs for sports, there are no pool tables, there’s no dartboards. This is somewhere where you can come and get face-to-face time with people and you can actually sit and enjoy the conversation, enjoy some light food, and have some nice cocktails.”

The expectation in the atmosphere is echoed in Deem’s liquor choices. The Office Whiskey Parlor carries no well liquor whatsoever. For those not drinking whiskey, they can select from Citron and Don Julio Blanca tequila, The Botanist and Hendrix gin, and a handful of other top shelf liquors for martinis, margaritas, other mixed drinks, and four types of beer. Deem has noticed that the Mid-Ohio Valley seems to enjoy martinis and her menu caters to that. Additionally, her menu clearly details each ingredient in every drink so guests know that they’re getting a quality cocktail every time. 

The Office Whiskey Parlor carries food as well. Mainly a light appetizer menu with dishes like salmon bites, bruschetta bites, spinach and artichoke dip, and a meat and cheese tray. Guests can also find four different types of paninis on the menu and two desserts. Right now, they are even offering a seasonal strawberry shortcake. Additionally, they feature a happy hour special every Tuesday and Thursday from open to close. Deem adjusts her hours based on what her clients need. If they’re staying longer, she’ll stay a little longer too with lower table turn-around times which don’t bother her at all because she’s not there to rush customers out the door. In fact, time stops at The Office Whiskey Parlor as all the clocks are set to two minutes after 5 p.m. Small touches like this carry on throughout the entire establishment.

“It was a year in the making. It was paint colors, it was matching paint colors with the flooring, and making sure everything kind of flowed. It was little stuff like this [end table] where you don’t want to be leaning up from your chair reaching clear across to this table. You need a table here and it’s all very intentional. Everything you see is an intentional design from the curtains, the pattern in the curtains, the rug, the darker woods, designs of stills in the beginning. There are even prohibition pictures to remind people where it began,” she said. “They say green is extremely bad for food and drinks because it makes your skin wash out, but I wanted pops of it. So I went with our bankers’ lamps and plants that are all around.”

There are hundreds, hundreds of different types of whiskey and I have 65 bottles on this wall – I have more than 100 bottles in the building.

Deem remains intentional throughout her selection of products as well. In selecting her liquor, she tries to source as many West Virginia-based options as possible including Smooth Ambler and West Virginia Fruit and Berry. As she grows, she hopes to continue sourcing locally and even has some surprises coming up for West Virginia Day featuring a well-known state food from an in-state baker. Her diverse offerings in food and liquor allow her the same benefits in her customer base. 

“We have 22 year olds, all the way up. I was amazed at some of the younger crowd coming in – most of them are usually interested in places that are trendier like sports bars or places with unusual cocktails, but they’re here,” she said.

“I spoke to three guys that were sitting here one night and they were in their mid to late 20s and they said they really loved it. One said he wasn’t really into whiskey and was drinking a margarita, but he loved it too. They said we needed somewhere with just more than 10-12 types of whiskey. There are hundreds, hundreds of different types of whiskey and I have 65 bottles on this wall – I have more than 100 bottles in the building.”

Top Shelf Selection

Deem’s wall of whiskey stands proudly lit inside the main entrance featuring brands like Angel’s Envy, Isaac Bowman, Elijah Craig, Woodford Reserve, and Pendleton just to name a few. All of the whiskeys on the wall are served in a table side service style meaning that the bartender will come to the table to craft the drink in front of the customer and served neat or on the rocks. All drinks on the rocks are served with spherical ice. For those who can’t decide, they can benefit from Deem’s whiskey flights – also served table side. 

“I offer six flights. We have five regular flights that were designed by us. And then we have a flight, that is a private flight, in which you can create your own – you choose four whiskeys off the wall and they come by the ounce. We bring four bottles and we pour them right in front of you and then you have the opportunity to sip and try,” she said. 

The glasses Deem uses are specifically designed to encourage whiskey sipping and will not allow anyone to shoot the beverage instead. They are designed with a bulb in the bottom to create a proper swirl and then are narrow at the top to encourage a good olfactory experience for the sipper too. 

Get the taste that the distillers created because that is what they wanted you to taste, that was the flavor you were supposed to get.

“It gives you a chance to actually taste the flavors, to break the flavors up in your mouth, and actually taste everything that went into the design,” Deem said. “I always tell people before you try something on the rocks or with water, try it neat. Get the taste that the distillers created because that is what they wanted you to taste, that was the flavor you were supposed to get.”

If the drink is still too strong, then Deem recommends adding water or drinking it one the rocks so the other flavors can come through. Adding water slightly lowers the proof which helps reduce the burn in the final tastes. It will break up the bonds and sometimes even release more flavors than what can be tasted when drinking it neat. Deem loves interacting with her customers and pouring them the perfect whiskey to help them relax.

For those who want to spend an evening in The Office Whiskey Parlor, expect to be carded at the door – no one under 21 may enter and every guest must have an ID and adhere to the business casual dress code. For those who may not be drinking, an ID is still required, but there are soft drinks as well as the food menu to pass the evening. Reservations are not accepted for traditional tables, but guests can reserve the larger parlor room by calling ahead. The Office Whiskey Parlor is located at 4100 College Parkway in Parkersburg and is open Tuesday – Thursday from 5 p.m. – 10 p.m. and Friday and Saturday from 5 p.m. – 11 p.m. 

The post Cheers to Parkersburg’s New Whiskey Bar appeared first on Clutch MOV.

Tis the season for backyard grilling. In fact, grilling basically has become an American pastime. Whether it is a simple family meal or a gathering of friends, usually on the grill are hamburgers and hotdogs. But how much do you know about where your food comes from… historically that is.

Hot dogs are fairly simple – a sausage (processed meat) served in a bun, however their history is anything but. In fact, the American root of this now ironically American food is uncertain. The one commonality in its origin story agreed that’s agreed on by most historians is that it became an American classic at the hands of German immigrants. By the time of its introduction in the US, this combination was decidedly old hat in German culture.

The most commonly accepted origin of America’s love affair with hot dogs begins with a German immigrant and his unassuming pushcart. Charles Feltman drove his food cart through New York City’s Bowery in the 1860s peddling frankfurters (a popular sausage also known as “dachshund” or “little dog”) with milk rolls and sauerkraut. This successful combination paved the way for Charles to open Coney Island’s first hot dog stand in 1871. In the first year alone he sold over 3,684 of his novel sausage and bread combo.[1]

The 1890s was an important time for fanning the flames of American fandom with the still foreign food. The Columbian exposition held in Chicago in 1893 introduced thousands of visitors to the ease and convenience of sausages sold by street vendors. The phenomenon attached itself to the sports world in the same year when the German owner of the St. Louis Browns baseball team started selling sausages in the ballpark.[2]

Another commonly cited, although not as reliably accepted, piece of hot dog history reportedly occurred at the St. Louis “Louisiana Purchase Exposition” in 1904. The Bavarian immigrant street vendor Anton Feuchtwanger began selling his steaming hot sausages with the loan of white gloves to patrons to keep their hands from being burned or greasy.[3] When Anton noticed his customers failed to return the borrowed gloves, he needed a solution that wouldn’t so critically cut into his profits. In desperation, he turned to a brother-in-law baker for a solution. What he devised was the first hot dog bun – a long roll suited for holding a sausage.[4]

What’s in a name? A lot it would seem. The name “hot dog” is equally as complicated. Its origins are attributed amongst a 1901 New York polo grounds and a New York Journal cartoonist and to Yale University in the 1890s. The phrase is believed to refer to everything from resembling the shape of the Germanic dachshund canines to the dubious origin of the encased meat, especially its relation to said dogs. This came in the way of lighthearted jokes to anti-immigrant slurs.[5]

This might not help you identify the mystery meat that makes it up, but now at least you know the story behind the hot dog. One of America’s favorite and iconic street foods emerged from an immigrant convenience food, which you’ll actually find is true of most of American dishes. While its history is dubious, the hot dog’s future seems certain.

[1] “Hot Dog History,” National Hot Dog and Sausage Council, 2016. https://www.hot-dog.org/culture/hot-dog-history.

[2] Ibid.

[3] “‘Hot Dog’ Meets Bun: Famous Food Discoveries,” NPR, April 29, 2012. https://www.npr.org/2012/04/29/151451448/hot-dog-meets-bun-famous-food-discoveries.

[4] Ibid.

[5] Jennifer Jensen Wallach, How America Eats: A Social History of the U.S. Food and Culture. (New York: Rowman & Littlefield, 2013), 170.

The post The Perplexing History of the Humble Hot Dog appeared first on Clutch MOV.