Although one Appalachian-style pastry and lunch café recently closed on Charleston’s West Side, another shop carrying Appalachian food products will soon be moving into the neighborhood.
LATCHUH, short for Appalachia, is coming to 313 W. Washington Street less than a block away from where The Vandalia Co. closed last month. The storefront shop’s goal is to celebrate the vibrant, resilient spirit of modern Appalachia by showcasing local stories, food and culture.
“For generations, our region has been defined by grit, creativity and a unique sense of community,” the new shop says on its Facebook page.
“LATCHUH is here to carry that torch forward, shining a light on the people, flavors and stories that make Appalachia special.”
Expected to open in March, the store will offer a selection of food products and more sourced from creators throughout the Appalachian region and beyond.
“We’ve searched high and low to source the best of Appalachia – from Chattanooga, Asheville and Pittsburgh to right here in West Virginia,” the description continues.
“These are the makers, the dreamers and the doers whose products represent the heart and soul of our region.”
In advance of the brick-and-mortar’s opening, LATCHUH recently launched a soft opening of its online store at www.latchuh.com.
A quick peek there shows a lineup of products consisting of fruit jams and pawpaw butter from Clara’s Gourmet in Parkersburg, mustard relish from Uncle Bunk’s in Sistersville, Noke’s Whiskey Fire Pecans and Bigfoot sweet and savory popcorn from Tennessee.
There's also a selection of regional BBQ sauces and hot sauces from Tipsy Roo’s, Smoken Ghost, Bluegrass Gourmet and Hoff.
Stay tuned for details on the shop’s planned grand opening next month.
The Vandalia Co. space on the market
Speaking of The Vandalia Co., its owners are looking for interested parties who might be willing to take over the former café’s operations.
“This is a fantastic opportunity to acquire a well-established, locally owned restaurant known for serving fresh, high-quality food and fostering a loyal, enthusiastic customer base,” owner Stephanie Woody recently told me. “The business is turnkey, making it an ideal venture for both first-time owners or experienced restaurateurs looking to build on an already-successful concept.”
In addition to an indoor dining area, outdoor garden and adjacent retail space, the restaurant also comes with a fully equipped kitchen. A new owner wanting to continue The Vandalia Co. brand would also have access to the restaurant’s menu, recipes, branding and social media channels for a hassle-free handover.
Anyone interested should contact Stephanie at 304-825-3145 or hello@thevandaliaco.com.
Water-tasting festival on tap
I’ll be heading up to West Virginia’s Eastern Panhandle this weekend to judge a competition of epic proportions at the 35th Annual Berkeley Springs International Water Tasting.
Yes, water.
Tap and bottled still and sparkling water from more than a dozen countries and many states across the country will be rated by a panel of experts to select the winners in multiple categories.
Held at The Country Inn in the historic spa town of Berkeley Springs, it’s the largest and longest-running water tasting in the world and has been dubbed by BuzzFeed as “the world’s most prestigious water tasting.” More than 750 waters from across the world have entered the competition during its 35 years.
And I know what you’re probably thinking: How in the world do you judge something like water, which is usually just so … plain. Au contraire.
Judges actually have to go through an official training course beforehand to learn how to appreciate the finer nuances of clarity, texture, minerality, acidity, mouthfeel and more before scoring begins. Having gone through this education several years ago, I can tell you it’s for real. Once you learn more about what goes into the water you drink, it’s easier to start tasting and identifying different characteristics. Fascinating.
Also fascinating is the “Water Rush” that takes places after the winners are announced Saturday evening, when the public is invited to rush the stage to grab and take home as many of the bottled waters that have been entered as they can carry or stuff in bags.
That’s a real hoot, for sure.
For more information on this weekend’s festival, call 304-258-9147 or visit www.berkeleysprings.com.
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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 304-380-6096 or at wvfoodguy@aol.com.
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