The big cheese(s) at this year's mac contest
Plus biscuits and gravy, chili and beer, maple syrup events and more
In what is undoubtedly one of my favorite food gigs of the year, I was once again invited to judge this year’s Mac & Cheese Cook-Off, which filled the outdoor pavilion at Capitol Market this past Saturday with some two dozen professional and amateur cooks competing for the cheesiest trophy of the year.
Several of my fellow judges agreed this year’s entries were among the strongest lineups we’ve seen at this annual fundraising event benefiting the Childhood Language Center, which provides free speech and language therapy to kids throughout West Virginia.
While my top three picks matched the judging group's, I ranked them in a slightly different order on my personal scorecard.
Former winner Tondrea Davis-Powell took the top spot once again – and I really enjoyed her chicken alfredo mac ‘n’ cheese – but I placed it slightly behind my favorite of the day, which was Bourbon Street Bistro’s Cajun Crack Mac.
That little cup of gooey gold featured cavatappi pasta bathed in five cheeses with smoked andouille sausage, thick-cut bacon, roasted garlic, Creole mustard, Cajun spice, Louisiana hot sauce and hot honey topped with buttery Cajun-Parmesan breadcrumbs.
It was the clear winner to me, so I felt somewhat vindicated when it came in second place for the Judges’ Choice award and third for People’s Choice. Other highlights on my scorecard were Bogey’s decadently rich, thick and garlicky option; Coco’s crunchy-topped version; and Bayou Classic’s creamy shrimp mac ‘n’ cheese.
A few off-the-beaten-path creations (some of which worked better than others) featured a cornbread-topped mac, Cajun lobster mac, cheeseburger meatball mac, chicken and “waffle crunch” mac and a crazy Korean gochujang macaroni ‘n’ cheese “sushi” roll wrapped in seaweed paper.
As for the day’s official results, here they are:
Judges’ Choice: First, Tondrea Davis-Powell; second, Bourbon Street Bistro; third, Sweet Cheeks.
People’s Choice: First, Coco’s; second, Cafe Appalachia; third, Bourbon Street Bistro.
Kids Choice: First, Bogey’s; second, Nellita’s Cocina; third, Coco’s.
As the Mac & Cheese Cook-off filled Capitol Market, the South Charleston Farmers Market was also welcoming guests to the Blenko Glass & Maple Syrup Festival from 10 a.m. to 4 p.m. this past Saturday at the market under the interstate at 4006 MacCorkle Ave. SW.
While the folks at Blenko gave live glassblowing demonstrations, Ronk Family Farm offered lots of maple goodies alongside the market’s rotating food and shopping vendors.
To see a full calendar of events, visit www.SouthCharlestonFarmersMarket.com.
Biscuits and gravy blanket Capitol Market
Although macaroni and cheese gets all the headlines, I’m more giddy about gravy.
So don’t sleep on the third-annual Biscuit & Gravy Bowl, which returns to Capitol Market from 10 a.m. to noon this Saturday, featuring 13 area professional and amateur chefs competing for top honors in a fundraiser for Southridge Church.
Restaurants like Quarrier Diner, Goldenrod Kitchen, Fazio’s, Bricks & Barrels, Ursus Brew Works and Chick-fil-A will serve public samples, along with Carver Culinary, Romeo’s Gravvy, Southridge Church and a handful of others.
You can purchase discounted early-bird tickets until noon Friday on the Biscuit & Gravy Bowl event page on Facebook. Wristbands include all tastings and cost $15 for those 13 and over or $5 for those 12 and under, if purchased in advance. Wristbands purchased at the event will be $20 and $10, respectively.
I’ll be on hand to judge this shindig as well, so stay tuned next week for all the winners.
Chili and craft beer festival back in Nitro
That same day, just a few exits away, the Wagging Tails and Nitro Ales chili cook-off and craft beer fest returns to fill 2nd Avenue and 21st Street around Living Memorial Park in downtown Nitro from 10 a.m. to 4 p.m. this Saturday.
Guests are invited to sample chili and beer while strolling through vendor booths and enjoying music by DJ Randy Damron during this annual fundraiser for HospiceCare and local animal rescue groups.
Dogs and cats are welcome at the event, plus The Fix ‘Em Clinic and WV K9 Search & Rescue will both be on hand to meet visitors.
The competition is officially sanctioned by the International Chili Society in the Traditional Red, Verde (Green) and Homestyle categories, meaning the winners in each will represent Nitro in the World Chili Championships in 2027, in addition to scoring cash prizes.
For more information, visit www.Facebook.com/WaggingTailsChiliChallenge.
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 publications. Follow him online at www.wvfoodguy.com or on Facebook, X, Instagram and Pinterest as “WV Food Guy.” He can be reached at wvfoodguy@aol.com.
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