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From the Kitchen: Two foodie weekends in a row

Are you thinking about having a Memorial Day rib fest over the weekend? Yes? Good! Then I’m just in time.

Of course, you could have these ribs any ol’ day, but they came to mind as appropriate. A few ingredients, a little oven action and you have ribs and sauce for all.

I made these in the oven as directed, but I think the slow cooker or the popular Instant Pot would be handy appliances to call upon.

If you are going that route, cut the ribs as needed to fit; cover with sauce and process according to directions for whatever appliance you have.

For those who don’t do any meat, remember, you can marinate your favorite vegetables in a flavorful salad dressing or marinade and grill them until tender.

A good trick for ease in grilling items like fresh broccoli, cauliflower, bell peppers and other very sturdy vegetables is to cut them first (cut the broccoli and cauliflower straight down in thin slices so you have florets and stems in one piece, like a fan, and halve or quarter the peppers), give them all a couple minutes in the microwave to soften, then marinate and grill.

It’s easier to grill them until tender that way. Happy holiday!


Plans for the 35th annual Taste-of-ALL Charleston, sponsored by The Health Plan, are finalized for this Saturday at the Four Points by Sheraton hotel on Kanawha Boulevard.

Your opportunity to sample as much as you desire of the best that 20 restaurants and food and beverage vendors have to offer is coming your way.

Food stations will be inside in the ballroom and directly outside the hotel on the street (where you’ll find food trucks and other vendors) with covered seating in both spaces.

Admission is free. Tickets to purchase each vendor’s menu items are 50 cents each with food individually priced from two to six tickets.

Cash is the preferred method of payment for purchasing tickets. No checks or cards, please. There are nearby ATMs for convenience with their locations marked on the Taste menu pamphlet. Food items themselves may only be purchased with tickets, no cash.

VIP tickets are $35 and could still be available. Those tickets get you in early, allowing you to skip the crowd and get your tastes in before noon, the official starting time for everyone.

That ticket also includes special seating from 11 to 12:30, musical entertainment, starter tickets and other treats. The event runs until 4 p.m.

VIP tickets may be ordered online at On the day of the Taste, you might check with the volunteer at the ticket table to see if any VIP tickets remain.

During the afternoon, take part in the Pepperoni Roll Walk (rolls instead of cake); encourage kiddies toward the face painting and crafting activities; listen to tunes from notable musicians; and be cheerleaders for “Battle of the Taste Makers,” a culinary duel in which two prominent local chefs, Evan Wilson (Ichiban) and Heath Ax (Berry Hills), will try to out-cook each other using the contents of a mystery basket organized by chef Drew Quesenberry.

We can only anticipate what delectable ideas they come up with off the top of their heads when the ingredients are revealed.

And be on hand to second-guess the Gazette-Mail Food Guy, Steven Keith, and me when we announce our selected winner for the critic’s choice Overall Best Dish award.

Hope to see you there.

Reach Judy Grigoraci at

Funerals for Monday, June 17, 2019

Baker, Peggy - 11 a.m., Koontz Funeral Home, Hamlin.

Goff, Joyce - 1 p.m., Allen Funeral Home, Hurricane.

Kirby, Helen - 2 p.m., Handley Funeral Home, Danville.

Kizer, Ernest - 1 p.m., Tyree Funeral Home, Mount Hope.

Leach, Robert - 5 p.m., Casdorph & Curry Funeral Home, St. Albans.

Sheets, Jonathan - 2 p.m., O’Dell Funeral Home, Montgomery.

Sturm, John - 11 a.m., Simpson Creek Baptist Church, Bridgeport.

Suttle, James - 2 p.m., Wallace & Wallace Chapel, Rainelle. ements.

Wood, E.C. - 1 p.m., Humphrey's Memorial United Methodist Church, Sissonville.

Woodall, Kennedy - 11 a.m., Forest Hills Cemetery, Flatrock.