Creativity on display at Mac ‘n’ Cheese Cook-Off at Capitol Market
- Steven Keith
- Nov 5
- 4 min read
Chili and beer fest set, harvest dinner planned, 1st Place Cafe closes
It’s the most wonderful time of the year! No, not the holidays, though I love them so. I’m talking about the Mac ‘n’ Cheese Cook-Off, a glorious celebration of warm and creamy, ooey-gooey, smooth and silky goodness.
This annual fundraiser for the Laurance Jones III Childhood Language Center in Charleston takes over Capitol Market each November, with hundreds of attendees sampling dozens of creative takes on everyone’s favorite pasta side.
It was no different this past Saturday, when that same creativity was on full display during a cool, sunny, fall day under the market’s outdoor pavilion.
Two dozen competitors showed up in it to win it, scooping up thousands of samples for both fun and awards.
As one of a handful of judges invited to pick this year’s winner, I got to taste all 24 entries – some of them more than once – and was impressed by most.
A winning mac ‘n’ cheese has to be lusciously creamy and richly cheesy above all, in my book, but factors like temperature, texture and seasoning come into play as well. And for this event, judges do award points for creativity to honor those competitors who bring something a little different to the table.
Different this year included mac ‘n’ cheeses that were either topped, blended or seasoned with enhancements like BBQ pork, crispy bacon, fried chicken, black truffles, garlic, Flaming Hot Cheetos, meatballs, toasted herb breadcrumbs and more.
There was even a version topped with Girl Scout cookies, plus another stuffed inside a handmade, fried-on-site empanada.
While my favorite entry of the day was Edgewood Summit’s unique Cajun shrimp and grit-flavored mac ‘n’ cheese, I also had all of the winners below in my top five. So without further ado, hail to the victors!
Judges’ Choice: first place, The Ruffner; second place, Charleston Tennis Club; third place, Cherian Burkhardt
People’s Choice: first place, Coco’s; second place, Cherian Burkhardt; third place, The Ruffner
Kids’ Choice: first place, Bogey’s at Capitol Market; second place, Coco’s; third place, Tondrea Davis Powell
Congrats to organizers for another stellar event to raise crucial funds to support speech therapy for local children.
Chili and beer fest returns to Nitro
The Wagging Tails and Nitro Ales Chili Cookoff returns this Saturday at Living Park Memorial Park on 2nd Avenue and 21st Street in downtown Nitro.
Between 10 a.m. and 4 p.m. the public can sample a variety of chili, sip craft beer, shop vendors and enjoy live music during this annual International Chili Society-sanctioned event that also serves as a fundraiser for HospiceCare and area animal rescue groups.
Winners in the traditional red, verde (green) and homestyle categories that day will take home cash prizes and earn the opportunity to represent Nitro in the World Chili Championships in 2026.
The event is open to well-behaved dogs and cats, of course, and music will be provided by longtime local radio host Randy Damron.
For more information, visit www.facebook.com/waggingtailschilichallenge.
Stonewall serving up Fall Harvest Dinner
Looking ahead to next weekend, Stonewall Resort near Weston will host a farm-to-table Fall Harvest Dinner that captures the spirit and flavors of Appalachia at 6 p.m. on Nov. 15.
Prepared by “The Vagabond Chef” Matt Welsh, the locally sourced four-course menu is not just a meal, but a celebration of West Virginia’s farmers, artisans and culinary traditions. Highlights include:
Salad: fall roasted beet and pear salad with toasted walnuts, organic mixed greens, red onion and creamy goat cheese with a lemon, honey and thyme dressing
Soup: fire-roasted sweet corn and potato soup with baby Yukon potatoes, fresh cream and bone stock
Entrée: wild mushroom-stuffed turkey and cornbread-stuffing fritters with apple-bacon Brussels sprouts and cranberry relish
Dessert: creamy pumpkin cheesecake with fall spices, whipped cream and pecans
“This is a true taste of place,” said Andre’ D’Amour, the resort’s general manager. “Every dish tells a story of community, craft and culture unique to West Virginia.”
Limited tickets for the dinner are $94.70 per person, with overnight packages available. Seats are limited and reservations are encouraged. For more details, visit https://www.stonewallresort.com/events/farm-to-table-dinner.
1st Place Café closes in Nitro
In tragic local restaurant news (and no, I’m not exaggerating) the home of the best Nashville hot chicken sandwich outside of Music City itself has closed.
Known for giant sandwiches served with an even larger mounds of thin-cut fries, 1st Place Café had a loyal following but struggled to maintain that momentum due to inconsistent hours and, at times, fairly long waits for food.
Due to those very reasons, I sadly hadn’t been back in a while after raving about that memorable sandwich in my 1st Place Cafe restaurant review back in August of 2022.
But, oh, will I miss that place.
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Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at wvfoodguy@aol.com.