Tri-State Living • July/August 2019

Seasonal CUISINE The Pour House at Machinery Hall celebrates history, flavor

THE VAULT

Building a regional economy

July/August 2019

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor Benita Heath, Contributor Colleen Walker, Contributor news@tristateliving.com ADVERTISING Shawn Randolph, Advertising Director Doug Pinkerton, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director Kelli Jameson, Composing PHOTOGRAPHY Jennifer Cremeans, Contributor Rachael Layne, Contributor Lacy Golden Davis, Contributor (lacygoldendavis.com) Tim Gearhart, Contributor Marty Holderby, Contributor

July/August 2019

VAULT HED The Vault Market asdfas asdfasdfasdfasdfasdfasd

Volunteerism helps community, yourself

W

ith summer comes a wealth of activities to keep us and our families busy and entertained. If you’ve attended one of these events across the Tri-State, maybe you’ve noticed something all of them have in common — volunteers.

Without community groups who take the initiative to organize these events and the volunteers that help make them happen, we wouldn’t have those options.

Whether financially or through volunteerism, supporting the groups and clubs that put their time, energy and effort into making the Tri-State a better place is important.

Volunteering doesn’t just help these groups and our community.

According to the Mayo Clinic, volunteering also provides several health benefits. For example, volunteering gets us involved and interacting with our neighbors with mutual interests, which has been shown to decrease depression.

SARAH SIMMONS is the general manager of Ironton Publications, Inc. She is a native of Ironton and a life-long resident of the Tri-State.

Volunteering also helps us stay mentally and physically active while reducing stress levels, which can reduce risk of disease, and can even help reduce mortality rates.

It’s also a great way to meet new people in your community and grow relationships.

Keep volunteering to continue helping our community (and yourself) grow. Chances are, you will get more than you give.

on the cover Abby Kuehne and Amanda Cleary, co-owners of The Vault in Ironton, Ohio, work to enrich the community by building the local economy.

Tri-StateLiving | 3

PHOTO BY SUE DOWDY

Ashland/ Boyd County UPCOMING EVENTS AUGUST 10 – LobsterFest – Bellefonte Country Club AUGUST 16 – Gladys Knight – Paramount Arts Center AUGUST 31 – Deana Carter – Paramount Arts Center SEPTEMBER 2 – Laborfest – Central Park SEPTEMBER 2 – Catlettsburg Labor Day Celebration – Downtown C’burg Oak Ridge Boys, Neil McCoy, The Davissons SEPTEMBER 14 – Thunderstruck – Ashland Riverfront SEPTEMBER 20-22 – Poage Landing Days – Downtown Ashland SEPTEMBER 28 – Brisket, Bourbon & Bids – Delta by Marriott SEPTEMBER 28 – ChiliFest – 14th & Winchester Parking Lot

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July/August 2019 Contents

18

arts & culture 8

ON DISPLAY Ashland woodcarvers club turns wood into artwork

living

52

34

14

DIFFERENCE MAKERS Church Without Walls brings message to Central Park

shopping 18

IN THE BIZ AppBoCo brings paddleboarding to Huntington

feature 24

THE VAULT Friends use location of former Ironton bank to build community

homes 34

SHOWCASE HOME Ashland home boasts historic architectural detail

food 44

IN THE KITCHEN The Pour House brings fresh ingredients to Chillicothe

52

FROM THE COOKBOOK From crab cakes to cubanos, recipes to tempt your taste buds

in every issue

44

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FROM THE EDITOR The benefits of volunteerism

66

THE LAST WORD Group looks to prevent cruelty to animals

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arts & culture Tri-State Living

up close Ashland Area Woodcarvers Club does more than whittle away the time

p. 8

CARVING

out a niche Woodcarvers of varying skill levels support each others growth

8 | Tri-StateLiving

On Display | arts & culture

Story Benita Heath | Photography Marty Holderby

A

SHLAND, Ky. — The afternoon rain expected that Thursday bypassed Ashland. As the spring day came to its end, sun shone over the steelworkers union hall in the west end of the city.

Inside, Roy Prince sat at a worktable so intent on what he was doing, a weather report seemed far from his interest.

Wielding a knife with the care and precision of a surgeon, Prince cut into the piece of pale white bass wood in his hand. Prince was singlemindedly focused. Except in his case, his aim wasn’t restoring health. Prince was creating beauty.

Prince is the president of the Ashland Area Woodcarvers Club, a co-ed group of carvers who have met once a week on Thursdays since the early 1990s.

All ages. All degrees of skill. They come together to help each other get better at carving.

Like Russell Raney. He has come to Ashland from Huntington on Thursday nights for the past six years.

“When I was a kid, I whittled,” he said. “I never carved. I thought this was cool.”

His approach is about the same every time. He draws a pattern on the wood first in pencil. Then with a knife, he carves away what he doesn’t want.

Tri-StateLiving | 9

Like most of his club compatriots, Raney shows up each week with a case of knives and gouges. And like most of his colleagues he tends to favor just a few of them. Also tucked in his case is an indispensable tool for his avocation.

“I carry plenty of Band-Aids,” he said.

“We all do.”

Husband-wife team Gina and Allen Woods from Worthington, Kentucky, were drawn to the club for a simple reason.

“We both had stressful jobs,” Gina said.

“This was a way to make people relax. We had no artistic background.”

12 | Tri-StateLiving

Some carvers want to duplicate reality. Gina Woods enjoys carving caricatures simply because they make people smile. Her approach to the wood is straightforward, just like Raney.

“You take everything away that doesn’t belong,” she said. “The smaller the carving, the harder it is. The larger, the easier. You can see what you’re doing when it is larger. If I was doing this for money, you’d have to whip them out, not put the detail on.”

Just as much a drawing card to the hobby as the creativity is the camaraderie, especially when the duo checks out other clubs or takes classes.

“No matter where we go, the people we meet are from all walks of life,” Gina said. “Doctors. Lawyers, Engineers. You start hearing about what they’re doing.”

The Ashland club has called a lot of places home,

starting with the now defunct Ashland Area Art Gallery. Its current location at the steelworkers hall is temporary. Right now, the club is checking out a Wurtland, Kentucky, location, owned by the Greenup County Extension Agency. How long they will be there, the members don’t know. As long as they can spend a couple of hours carving wood, they’re happy.

Most of the Ashland members use bass wood that comes from the linden tree.

“Bass wood holds detail,” Prince said. “When you paint it, it looks like what it’s supposed to.”

The best bass wood comes out of Canada, he said.

But no matter the wood, no matter the skill level, the club exists to help its members.

“Anyone who wants to learn how to carve, we will teach you,” Prince said. “Everyone has a niche.” a

Tri-StateLiving | 11

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Tri-StateLiving

up close Church Without Walls offers nondenominational ministry to homeless

p. 14

living | Difference Makers

SPREADING THE WORD, ONE CHILD AT A TIME Pearce spends her Saturdays teaching in the park Story Benita Heath | Photography Mark Shaffer

T

o watch her in action on Saturday mornings Kay Pearce disproves the old saying: Those who can, do; those who can’t, teach.

Standing in Central Park in Ashland between the basketball court and the Indian Mounds, Pearce shows she definitely knows what to do — expanding for a handful of grade school students and teens their knowledge of Christianity. And she does it by teaching through hands-on art projects.

Pearce, a member of First Christian Church, Disciples of Christ, is one of the volunteers who show up each Saturday, rain or shine, at the park for the non-denominational Church Without Walls, a ministry for the homeless that gives away a Christian message and a hot meal.

While the adults hang out at the basketball court listening to one of the preachers and eating plates of scrambled eggs and biscuits and gravy, the younger set is with Pearce crafting a take-home project and listening to her message.

One recent Saturday, Pearce’s mission was to teach the youth about rejection. Her project was building sand sculptures encased in plastic bottles; her message was how Jesus handled rejection.

14 | Tri-StateLiving

“It’s hard to love someone you don’t like, isn’t it,” she asked the group. That’s when you need to imitate God. Think about what God would do. God loves everyone.”

While the artists seemed keener on pouring vials of colored sand through funnels into miniature bottles or plastic butterflies, they were just as eager to share how they handle dealing with a difficult person.

“I do my best not to say anything,” one teen said. “I try to stay calm and try to stay quiet.”

“That’s a good way,” Pearce tells the young girl.

Pearce, a Valparaiso, Indiana, native, has taught her outdoor class for the past five years. She came to Ashland in 1971 with bachelor’s and master’s degrees in education. For years, she juggled substitute teaching with raising a family.

Even when she was working, she added to her schedule teaching a church Sunday school class.

Nowadays while she may have left the public school classroom, she has never left teaching.

“I loved to teach and I like being around kids,” she said. “But I needed to go to Sunday school. This way I have both. I go to Sunday school on Sunday and have the kids on Saturday. I just get a kick out of it.” a

Tri-StateLiving | 15

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shopping Tri-State Living

up close Huntington, West Virginia, retailer encourages outdoor recreation and adventure

p. 18

18 | Tri-StateLiving

In the Biz | shopping

REGAIN BALANCE Appalachian Boarding Company creating a new wave of stand up paddleboarders Story Dawn Nolan | Photography Rachael Layne

B

est described as a cross between canoeing and surfing, stand up paddleboarding, or SUP, has been one of the fastest-growing water/paddle sports in the U.S. over the last several years. Here in the Tri-State, interest in this easy-to-learn recreational activity has gained popularity thanks to Evan and Brooke Young, owners of Appalachian Boarding Company (AppBoCo).

Since establishing AppBoCo in 2016, they have taught more than 2,000 people to SUP. “Our primary focus is instruction,” Evan said. “At least half of those people had never paddled before. We’ve created a new wave of paddlers.”

The Youngs were first introduced to SUP while on a trip to Puerto Rico.

“We saw someone paddling out on their knees next to a surfer who was belly-down. We thought he was on a surfboard, but then we also noticed he had a paddle.

Tri-StateLiving | 19

20 | Tri-StateLiving

In the Biz | shopping

He stood up, pointed the board back to shore and surfed it in,” Evan said. “Seeing that, I was hooked.”

When the couple returned home to West Virginia, they started looking for places where they could rent the equipment needed to try out this new activity for themselves. Unfortunately, at the time, it wasn’t accessible. Despite having the Ohio River run right through it, the only place in West Virginia where SUP was really happening then was at Summersville Lake, a couple of hours away from where they lived in Putnam County. This realization would later help the Youngs in establishing their vision for AppBoCo. Also, at the same time they were discovering their love for SUP, the Youngs were working as highly

successful retail managers. They were making a good living financially, but something was missing. All that changed when they took a chance and started AppBoCo. AppBoCo offers equipment rentals; personalized and group lessons, including Intro to SUP, paddle power hour, learn to surf – paddle, pop and pull and SUP yoga; and full and half-day guided tours.

“We are fueled by a mission to help West Virginians regain balance by exploring all of the wild and wonderful waterways the state has to offer,” Evan said. “SUP can be as big of a thrill or as chill as you want it to be. Some people paddle on their knees, some on their bottom, others on their belly.

Tri-StateLiving | 21

You don’t even have to stand up if you don’t feel comfortable, but most, believe it or not, don’t actually fall in when they try. We encourage people of any age, fitness or experience level to try it. We look to equip people with the skills needed to be OK if they want to SUP on their own. We don’t teach people to keep them, we teach them to keep them safe.”

Being outside and on the water can have positive effects on all aspects of a person’s life.

“It’s a very therapeutic process. You learn to pick yourself up if you fall, to center yourself — both physically and mentally. It has given me something to strive for,” Evan said. “We think of AppBoCo as a social impact initiative. With the obesity — I, personally, was on track to hit 300 pounds when I started [he has since lost about 80 pounds] — and the opioid epidemic, we wanted to focus on reaching people throughout the Tri-State.”

At-risk youth, wounded warriors, those struggling

22 | Tri-StateLiving

with mental illness and individuals going through recovery are just a few specific groups for which AppBoCo say their SUP lessons have helped make a difference.

“Probably the most important communities we’ve established is around youth drug prevention as well as people with addiction issues,” Evan said. “We’re offering another recreational avenue. In recovery, people are trying to fill a void. They’re trying to escape or get that high feeling. Paddle boarding can offer that same rush with the added benefits of being outdoors.”

In fact, after being involved with The West Virginia Chapter of the American Canoe Association’s — of which Evan is the former state director and Brooke the former deputy state director — Paddle 4 Prevention Week last year, others began to really take notice of their work, including those with Pullman Square. The Youngs were contacted about setting up a shop in the downtown center, which they did last September.

In the Biz | shopping

“It was a huge blessing, and they made it work for us,” Evan said.

Referred to as AppBoCo Outfitters, the space is the business’ basecamp where people can rent equipment as well as purchase consignment clothing and art. It is just a short walk to the Ohio River, which despite having a negative perception, is a huge advantage that the Youngs are trying to showcase.

“The Ohio has been industrial for many years, pushing and pulling coal barges,” Evan said. “We’re trying to shift the narrative and share that this river can also be used as a recreational resource for everyone to use. There’s little creeks and coves along the Ohio, and people need to understand that the river can be gorgeous.”

Even with the brick-and-mortar location, the goal for AppBoCo remains on education and, of course, being on the water as much as possible.

“We’ve been paid in return more than we could have ever imagined,” Evan said. “We are making a difference, and we want people to go out, start their own clubs and share adventures together. Whether they’re with us or not, we just want to get people out there on the water.”

For more information on Appalachian Boarding Company, visit appalachianboardingcompany. com, find them on Facebook: @ appalachianboardingcompany or call 304693-2955. Appalachian Boarding Company Outfitters is located in Pullman Square in Huntington. Hours of operation vary. a

Tri-StateLiving | 23

feature | The Vault

VAULTING AHEAD Friends turn former Ironton bank into eclectic, creative space Story Colleen Walker | Photography Tim Gearhart

A

manda Cleary and Abby Kuehne didn’t grow up with the dream to co-own an eclectic space for the mish-mash of locally-sourced goods. No, Amanda wanted to be a lawyer and Abby wanted to be ... everything else. But in May of 2019, the two opened the doors to their shop, The Vault, in their hometown of Ironton.

Even when they finished college and eventually started their own business, they still weren’t thinking about working together. It wasn’t until they began dreaming what their hometown could become, not only for themselves, but for others, did they begin to dream on the same wavelength.

“Our goals are to enrich our lives, enrich our community and enrich our friendship, which it has, and everybody who visits this city will hold a piece of Ironton and take it with them,” said Cleary.

“We need to come together as a community and not feed our self-ego. That’s what’s going to fix the problem. We need to do what’s best for our city, for our residents, for the people who want to visit our city. We need to make those decisions based on them.”

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The Vault | feature

The Vault | feature

The two women have been friends since the fifth grade when Cleary moved back to Ironton with her father and stepmother after living in Myrtle Beach. They got together when Cleary was invited to a skating party and was only allowed to go because her stepmother knew Abby’s mother.

The two have remained friends and realized they had similar feelings about living in Ironton and what the town not only had to offer but what could be accomplished.

Cleary worked for years in the Common Pleas Court while Kuehne had several jobs such as finance director for The Red Cross, claims adjuster for automobiles and motorcycles and a photography business.

“We each had our own small business.

(Abby) needed space for her clothing business. She was literally working out of her dad’s garage,” said Cleary. “When I left the courthouse, it was to pursue my essential oil business.”

They decided to do something together which would allow them to incubate their own businesses and help offset their costs. When they saw The Vault Market building on Center Street with its amazing architectural style and bank vault from when the building was actually a bank, the light switch flipped on.

“We can incubate everybody’s business.

We just got so excited,” said Cleary.

The Vault sells arts, gifts and Americanmade antiques that have been found and flipped by the quirky management duo.

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feature | The Vault

There’s a price tag on everything from mid-century modern dressers, to vintage signage, to salt and pepper shakers shaped like the Buckeye State. The team’s vision to repurpose and restore their merchandise comes from a heart of sustainability, a pledge to share the well-built beauty with today’s buyers. But, when the two really thought about it, they were met with a glaring question: why stop there?

“There are so many creative, talented people in this area who just don’t have a space to share what they make,” said Kuehne. “To fill our storefront windows with local art is what we believe this area needs.

We want to encourage and support local artists in a way that they deserve.”

And they aren’t just “talking the talk.”

From stained glass window hangings to handmade jewelry, it seems that there isn’t anything an Appalachian native can’t create — it just took some rose-colored glasses to see it.

There are luxury bath products from northern Ohio and natural-based cosmetic products supplied by a woman in Scioto County who was the cosmetic engineer for a large company but became disenchanted when products were shipped prematurely.

“She has a beautiful product,” said Kuehne. “Eric Tackett has local hand-made bowls and he writes on the bottom of the bowl where the wood was found.”

Not only is there a mish-mash of locally sourced items, there’s even some special vegan cheesecake dessert that resulted

out of need for Kuehne’s daughter who was hospitalized at the age of five for a month and the doctors wanted to place her on methotrexate, a medication that helps people on chemotherapy to lower their white blood count.

But there was an option to change her diet and eliminate sugar, which the family did.

“Anything we put in here that was a food item was clean. No sugars. We found those cheesecakes at a market in Cleveland. They were delicious, very clean ingredients. We brought them back to our area as a dessert you can take home with you,” said Kuehne.

“Our area is almost like a food desert in that sense. There aren’t a lot of healthy options.”

But their plans go beyond their own walls.

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feature | Pickleball

The women want to transform this tiny corner of Ironton into what they called Market Square.

They foresee a little ice cream shop, a wine bar, a clean-eating café, craft beer, bistro tables out on the sidewalk and lights all across the area.

“What we want is to build the local economy one purchase at a time. We want to create a sustainable economy,” said Kuehne. “We really want this to be a space that people gather and a space that brings our community together.”

Cleary would like to be able to make Ironton comparable to Asheville, North Carolina, which she said was “a fabulous place to be. You want to hang out there. We can create that here. No one is going to do it for us.”

If that was the entire vision of The Vault, then it would be a spark of hope in the river city. But it’s much more than that. The two share a bravery and a hope for the future of Ironton.

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The Vault | feature

“We see this as a way to strengthen what we love most about our town,” says Cleary.

“The history and sense of community.”

The women said their building is a reflection of the town’s history.

Kuehne smiled when she recalled the first time the two women saw the interior of the building.

“Look at it!” said Kuehne in an excited voice. “It just speaks for itself. It’s got that beautiful arched ceilings. The vault is a statement in itself. We thought it was just exquisite. And the fact that it was ready to go is not something you get in Ironton,” said Kuehne.

“There are so many historical buildings in Ironton, but they all have those drop ceilings now and have been transformed with all those fluorescent lights.”

Cleary said they fell in love with the building and knew it was exactly what they wanted, but she admitted that “we weren’t sure exactly what we were going to do. It had to be a collaborative space. It couldn’t just be our own space.”

The long-term goal is for The Vault to also function as an open space for people to learn more about healthy living and to have open community events including talk of a “Roaring ‘20s New Year’s Eve Party” and a host of art lessons.

The Vault is located at 211 Center St. in Ironton, Ohio, and is open from 10 a.m.-6 p.m. Tuesday through Saturday and Noon-5 p.m. Sunday, closed Monday. a

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homes Tri-StateLiving

up close Ashland home has an elevator, five fireplaces and Central Park for a backyard

p. 34

homes | Showcase

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Showcase | homes

Bath Avenue Oasis Wileys bought Ashland home for architectural details

W

Story Benita Heath | Photography J.Bird Cremeans

alking west from Ashland, Kentucky's, 47-acre Central Park, the two-story gray house of Harry and Patty Wiley dominates the 17th Street corner of Bath Avenue. Bath Avenue — five blocks of grand houses created by the city’s 19th Century industrialists — was designed to showcase opulence and success.

The street is an architectural hodgepodge from the Newport-esque grandeur of the Mayo Manor built by Alice Fetters, widow of coal baron J.C.C. Mayo, to the Georgian Revival W.B. Seaton built for his daughter, Hilda Peebles.

The Wiley house fits right at home here. Wearing an aura of financial security like an invisible mantle, the house knows its place in Ashland’s history and revels in it.

So do its owners.

“This house has great bones,” Harry Wiley said. “In 1917, Verus Ritter, architect of the house, was way ahead of his time.”

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In 1908, the Pennsylvania native Ritter, who trained with his brother, opened his first office in Williamsport, Pennsylvania. Nine years later, he moved his practice to Philadelphia.

In 1920, he partnered with Howell L. Shay to open Ritter and Shay, taking commissions for the U.S. Custom House and the Drake Hotel.

Three years before that partnership, Ritter was asked by Ashland attorney Proctor Malin to rebuild the small frame house that was Malin’s home and birthplace of his daughter, Adelaide. Adelaide married Howard Van Antwerp Jr. from Mt. Sterling, Kentucky, who set up practice in Ashland.

Though the VanAntwerps lived in a house on Lexington Avenue in Ashland soon after they married, they moved back to Bath Avenue in their later years, where they remained until their deaths.

That’s when the Wileys stepped across the threshold after they received a phone call from Nan Blazer, granddaughter of the founder of Ashland Oil and Refining Co., Paul G. Blazer. Nan Blazer had recently moved next door.

“Nan called and said, ‘My neighbors just passed away and I want you and Patty to be my neighbors’,” Harry said.

That’s when the Wileys started to take inventory of the house’s “bones.” Like foot-high oak base boards.

Quarter sawn oak floor boards. Five fireplaces. Double cornices and 48 windows.

“Each one is a different size,” Harry said. “A lot of light comes in.”

They saw the house; they fell in love with it. Then they went to work turning it into their home.

“It’s never a home until you live in it,” Harry said.

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Tri-StateLiving | 39

“We just did it in stages. Every year, we had a project.”

What the pair has created is a restoration that teams dramatic colors with antiques and department store chic.

“We loved to go to Williamsburg and we would hunt for stuff,” Harry said.

One of their prize finds is a German farmhouse table that could have been bypassed by those with a less cultivated eye.

“It has three insets,” Harry said. “It will seat 12.

When we bought the table, it was scarred and rough. I said ‘I will buy the table if you refinish it.’”

When they were there, Patty saw a crystal chandelier. She liked the light fixture but didn’t like the price — $1,200.

“That was too much,” Harry said. “Then they told us, ‘I’m sorry. It’s mispriced. Would you pay $125?’”

While much of their exploring for antiques was done away, just as many of their finds came nearby.

Often treasure hunts happened at a West Huntington auction house.

“The first five years we lived in the house, we’d go to the auctions on Saturday night,” Harry said. “We’d wear old clothes. The man there traveled the country and bought estates.”

Out of those forays came a silver chest for $45 that the pair sanded down and finished with three coats of polyurethane.

“We cleaned and waxed it that night,” Harry said.

“We wanted to find things that would work in the size of the house.”

That size is 4,200 square feet of living space including a sleeping parlor that now serves as a family room.

“Before air conditioning on hot summer nights they’d open the windows and doors and up in the attic they’d turn on the fan. They’d draw air in the room and sleep on cots there.”

While the adults in the Wiley clan delight in the beauty and amenities of the rooms, the youngsters find greener pastures just a little beyond the front door.

“Our grandchildren think we have the greatest backyard,” Harry said. “They think our backyard is Central Park.” a

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homes | Color Inspiration

42 | Tri-StateLiving

Tri-StateLiving

food

up close The Pour House at Machinery Hall in Chillicothe offers more than 100 Ohio beers and specialty dinners and desserts

p. 44

FROM THE FARM TO THE PLATE The Pour House gastropub built in former farm machinery hall Story Dawn Nolan | Photography Lacy Golden Davis

A

fter serving eight years in the Army, Chillicothe native Ben Daughters was faced with an important family decision: Settle down in the city where he and his wife, Kelly, grew up or plant roots elsewhere.

The couple chose the former, and after returning home in 2012, they ventured into entrepreneurship, becoming Dairy Queen franchisees. It wasn’t until a few years later, in 2015, that they began mulling over the idea of opening up their own restaurant concept in downtown Chillicothe.

“We were inspired by the revitalization that was beginning and wanted to contribute to the redevelopment of our community,” Daughters said.

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46 | Tri-StateLiving

The Pour House | food

The couple found a location at 25 E. Second St. and started construction in December 2016 on their establishment, The Pour House at Machinery Hall.

Built in 1881, Machinery Hall originally housed a business that sold farming and other equipment. It would later be used for a record store and office supply company prior to opening as The Pour House at Machinery Hall in June 2017.

It was important, Daughters said, that during the renovation, they preserved the history of the structure and celebrated Chillicothe’s architecture.

“We wanted to tell that story and maintain as many original characteristics and charm as we could. Not only did we strive to open a great restaurant, but we wanted to restore a historic building and contribute to the revitalization,” he explained. “We rebuilt the exterior of the building based on original photos we found. We salvaged as much of the interior lumber

as possible during renovation and repurposed it in the interior. Elements like the bar counter, beer tap handles, flight boards and wood accent walls are all made with the original lumber. We refinished the original hard wood floors. Our aim was to blend 1881 charm and history with 2017 comfort and technology.” [They would later be presented with the 2018 First Capital Historical Award by the Ross County Historical Society for their efforts.]

The Pour House at Machinery Hall is a gastropub that “specializes in high-quality food and beverage.”

The menu, which Daughters describes as “chefdriven with a focus on fresh and seasonal ingredients,” features sharable appetizers, soups, salads, burgers, handheld sandwiches, entrees, kids meals, desserts and Sunday brunch. Popular items include black raspberry bean dip, a combination of smoky black beans, raspberry jam and cream cheese; street tacos,

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food | The Pour House

48 | Tri-StateLiving

The Pour House | food

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food | The Pour House

with beer braised brisket or pork and pickled red onion; 1881 ribeye, accompanied by bacon Brussel sprouts and Parmesan whipped potatoes; beer molasses salmon with wilted spinach and Parmesan whipped potatoes and bourbon bread pudding.

As for beverages, Daughters said The Pour House at Machinery Hall “maintains about 100 varieties of beer at all times.”

“We have 30 beers on tap with about 70 more varieties in cans and bottles.

We specialize in craft beer, and we like to feature Ohio-based breweries,” he explained. “There are so many unique flavors and styles of beer and with such a wide variety we like to rotate our taps and constantly bring in new items. We use a digital software program called ‘Digital Pour’ that interfaces with our draft inventory. This allows guests to download the Digital Pour app and view our draft selection along with characteristics of the beer in real time from their smart phone.”

If beer isn’t your preference, the restaurant also has an extensive wine and cocktail list.

“We feature a variety of red and white wines from the best growing regions in the world like California, France and Italy,” Daughters said. “And, if you are into spirits, we have a wide variety of craft cocktails like the ‘Cowboy Killer,’ which is a bourbon cocktail infused with hickory smoke.”

In addition to being available for private functions, The Pour House hosts live entertainment on the weekends for guests to enjoy. The business is also supportive of various local events.

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Daughters, who is a board member of Downtown Chillicothe, a Main Street affiliate that focuses on the “historic preservation, economic development and promotion of the downtown area,” said community involvement and leadership is important to The Pour House’s business model as well as to him personally.

“I was born and raised in Chillicothe,” he said. “After moving away as an adult, my wife and I chose to move back home and raise our family here because we think it’s a great community, but we want it to be even better for our kids. We hope to contribute to the betterment of our city and inspire other folks to join the renaissance.”

The Pour House at Machinery Hall is located at 25 E. Second St., Chillicothe, OH 45601. Current hours of operation are Monday–Thursday 11 a.m.-10 p.m., Friday and Saturday 11 a.m.-12 a.m. and Sunday 10 a.m.-8 p.m. For more information, call 740-771-4770 or visit www.pouronchillicothe.com. a

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food | From the Cookbook

Crab Cakes Benedict • 2 8-ounce packages of SeaPak® Maryland Style Crab Cakes • 2 English muffins, split and toasted HOLLANDAISE SAUCE: • 3 tablespoons margarine • 2 tablespoons all-purpose flour • 1 pinch turmeric • 1 cup unsweetened soy milk • 1 big pinch of cayenne pepper • 2 tablespoons nutritional yeast • Juice of 1/2 lemon • 1 tablespoon mayonnaise • Salt and pepper, to taste

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Prepare crab cakes according to package directions and keep warm.

Place one warm crab cake on top of each toasted muffin half. Top with a poached or fried egg and spoon hollandaise over top.

Heat a small saucepan over medium to low heat.

Add the margarine until it is boiling.

Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.

Add in a small pinch of turmeric for color and mix well.

Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently. Boil for 2 to 3 minutes and remove from heat.

Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning.

Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste.

Nutty Grain-Free Granola & Yogurt Parfaits • 1 cup Brazil nuts, roughly chopped • 1 cup walnuts • 1 cup pumpkin seeds • 1/2 cup almond meal • 1/4 cup flax seeds • 1/4 cup chia seeds • 2 egg whites • 1 tablespoon coconut oil, melted • 6 packets Monk Fruit In The Raw • 1 cup blackberries • 1 and 1/2 cups unsweetened whole milk Greek yogurt

Preheat oven to 325˚F. Line a baking sheet with parchment paper.

In large bowl combine Brazil nuts, walnuts, pumpkin seeds, almond meal, flax seeds, chia seeds, egg whites, coconut oil and monk fruit. Mix until thoroughly combined. Spread mixture on baking sheet.

Bake 45 minutes, stirring every 15 minutes until lightly browned and fragrant.

To serve, divide a few blackberries among 4 parfait glasses. Top with a spoonful of yogurt and 2 tablespoons of granola. Repeat layering once more, finishing with granola on top.

Store leftover granola in an airtight container at room temperature for up to 1 month.

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food | From the Cookbook

Chocolate Cherry & Banana Overnight Oats • 1/2 cup frozen dark sweet cherries • 1 1/2 cups old-fashioned rolled oats • 1 container (12 ounces) Shamrock Farms Chocolate Milk • 1 ripe banana, sliced • 1 pinch salt

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In two mason jars, add 1/4 cup frozen cherries in each.

In microwave, thaw 30 seconds.

Divide rolled oats, milk, banana and salt between jars. Cover with lids and shake until combined.

Store in refrigerator overnight or at least several hours. Serve cold or warm in microwave.

From the Cookbook | food

Cubano Sandwich MOJO MARINADE: • 3/4 cup extra-virgin olive oil • 1 cup cilantro, minced • 3/4 cup orange juice • 1/2 cup fresh squeezed lime juice • 3 tablespoons fresh garlic, minced • 1 tablespoon fresh oregano, minced • 2 teaspoons cumin, ground • Kosher salt, to taste • Coarse black pepper, to taste SANDWICH: • 3 1/2 pounds pork shoulder or boneless pork butt • 2 teaspoons Tabasco Chipotle Sauce • 3 tablespoons mayonnaise • 6 pieces Cuban bread or baguette, cut lengthwise • 8 ounces deli ham, thinly sliced • 1/2 pound swiss cheese • 24 dill pickle chips • 4 tablespoons yellow mustard • 1 cup unsalted butter • 4 tablespoons reserved Mojo Marinade

In bowl, whisk olive oil, cilantro, orange juice, lime juice, garlic, oregano, cumin, salt and pepper until incorporated. Adjust salt and pepper, to taste. Reserve 4 tablespoons marinade in separate bowl, cover and set aside in refrigerator.

Place pork in large zip-top bag.

Cover with Mojo Marinade and close bag. Place in roasting pan and refrigerate overnight.

Heat oven to 450˚F. Remove pork and marinade from bag and place in roasting pan. Cover with foil and cook in oven 45 minutes.

After 45 minutes, reduce heat to 375˚F, remove foil and cook 2 hours until internal temperature reaches 175˚F and pork is fork tender at thickest part.

Remove from oven and let rest 20 minutes.

In small bowl, mix chipotle sauce and mayonnaise until fully incorporated. Spread mixture on bottom bread slice.

On top bread slice, place two slices of deli ham, 3-4 ounces roasted pork, two slices swiss cheese, 4-6 pickles and mustard.

Over medium-high heat, butter flat surface of griddle and add reserved Mojo Marinade.

Place assembled sandwiches on griddle, pressing grill weight or heavy skillet on top of sandwiches.

Cook until bottoms are golden brown and cheese is melted.

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food | From the Cookbook

Mini Ham & Avocado Biscuit Sliders • 2 cups, plus 1 tablespoon, all-purpose flour, divided • 1 tablespoon baking powder • 1 teaspoon salt • 3/4 teaspoon sage • 1/4 teaspoon smoked paprika • 1/2 cup cold butter, cut into 1/2 inch slices • 1 cup buttermilk, divided • 1 medium sweet potato, boiled, peeled and mashed • Spinach leaves • Deli ham • 1 avocado

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Heat oven to 425˚F. Prepare baking sheet with parchment paper.

In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.

Using remaining flour to prepare surface, knead until dough forms.

Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.

Bake 11-13 minutes, or until golden brown.

Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and an avocado slice. Replace biscuit top and serve immediately.

From the Cookbook | food

Black-Eyed Pea, Corn & Rice Salad • 2 cans (15 1/2 ounces each) no-salt-added or low-sodium black-eyed peas, rinsed and drained • 1 can (15 1/4 ounces) low-sodium or no-salt-added whole-kernel corn • 1 package (8 1/2 ounces) brown rice, microwaved according to package directions and broken into small pieces • 2 medium ribs celery, chopped • 1 medium bell pepper, seeded and chopped • 1/4 cup chopped fresh parsley • 1 tablespoon extra-virgin olive oil • 1 tablespoon water • 1/8 teaspoon black pepper

In large bowl, stir peas, corn, rice, celery, pepper, parsley, olive oil, water and black pepper until combined.

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food | From the Cookbook

Simple Persian Salad • 2 medium cucumbers, seeded and diced • 4 medium tomatoes, diced • 1 medium red onion, diced • 1/4 cup chopped fresh mint or parsley • 2 tablespoons fat-free feta cheese, crumbled • 2 medium limes, juice only • 1 tablespoon extra-virgin olive oil • 1/2 teaspoon black pepper

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In bowl, stir cucumbers, tomatoes, onion, mint and feta. Cover and refrigerate 20 minutes.

In small bowl, whisk lime juice, oil and pepper until well blended.

Pour dressing over salad, tossing gently to coat.

From the Cookbook | food

Tangy Kale Slaw with Cilantro & Honey • 2 tablespoons red wine vinegar • 1 tablespoon light mayonnaise • 1 tablespoon honey • 1 1/2 teaspoons cilantro leaves, washed and chopped • 1 teaspoon lime juice • 1/4 teaspoon kosher salt • 1/8 teaspoon ground black pepper • 2 cups kale leaves, washed and shredded • 1/2 cup red cabbage leaves, washed and shredded • 1/2 cup carrot, trimmed and shredded • 1/4 cup green onion, trimmed and thinly sliced

In bowl, combine vinegar, mayonnaise, honey, cilantro, lime juice, salt and pepper. Whisk until well blended.

Add kale, red cabbage, carrot and onion. Toss to coat. Cover and keep chilled prior to serving.

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food | From the Cookbook

Pulled Pork Mac & Cheese Sliders • 1 pound pre-packaged, fully cooked pulled pork in sauce • 12 slider rolls • 1 package (20 ounces) Bob Evans Macaroni and Cheese • 2-3 tablespoons barbecue sauce • 6 slices cheddar cheese • 1 tablespoon barbecue dry rub • 1/4 cup butter, melted • 1 teaspoon dried parsley

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Heat oven to 350˚F. In microwave, warm pulled pork according to package instructions.

Slice rolls in half. Place bottom halves of slider rolls in 9-by-13-inch baking dish and top each with pulled pork.

Microwave macaroni and cheese according to package directions and spoon evenly over pork on each sandwich roll.

Drizzle barbecue sauce over sandwiches.

Lay cheese in two rows of three over sliders.

Top with top halves of slider rolls.

Stir dry rub into butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley.

Bake, uncovered, 10 minutes.

From the Cookbook | food

Cherry Bruschetta • 18 slices (1/2-inch thick) small baguette-style bread • 1 tablespoon olive oil, divided • 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped • 1/4 cup chopped cilantro • 1/4 cup diced yellow sweet pepper • 2 tablespoons finely chopped green onions • 2 tablespoons lime juice • 1 teaspoon grated lime peel • 1/2 teaspoon garlic salt • 1/4 teaspoon ground black pepper • 2 ounces fresh mozzarella cheese • 1 tablespoon thinly sliced fresh basil

Heat oven to 350˚F. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes.

Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.

Top each baguette with thin slice cheese, 1 tablespoon cherry mixture and sprinkle of basil.

Serve warm or cold.

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food | From the Cookbook

Crunchy Jalapeno Potato Poppers • 1 package (24 ounces) Bob Evans Original Mashed Potatoes • 1 cup Monterey Jack cheese, shredded • 1 cup sharp cheddar cheese, shredded • 4 ounces diced jalapeno peppers, drained • 8 ounces taco flavored tortilla chips • 2 large eggs • 6-8 tablespoons vegetable oil • 1/3 cup all-purpose flour • Sour cream (optional) Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapenos.

Scoop 48 tablespoonfuls of potato mixture and place on parchment- or wax paper-lined baking sheet.

Refrigerate 15-20 minutes.

In bowl of food processor, pulse tortilla chips to fine

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crumbs or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into shallow bowl.

Beat eggs and pour into separate shallow bowl.

Set aside.

In fryer or Dutch oven, heat oil to 350˚F. Remove mashed potato scoops from refrigerator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs.

In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.

From the Cookbook | food

Easy Strawberry Shortcake • 1 can (5-8) Pillsbury flaky buttermilk biscuits • 2 tablespoons butter, melted • 1/4 cup sugar Strawberry mixture: • 3 cups fresh strawberries, sliced • 1/3 cup sugar Whipped cream: • 1/2 cup whipping cream • 2 tablespoons sugar • 1/4 teaspoon vanilla

Heat oven to 375˚F. Separate biscuits. Dip tops and sides of biscuits in melted butter. Dip biscuits, covering tops and sides, in sugar. Place sugar-side up on ungreased baking sheet. Bake 13-17 minutes, or until golden brown.

To make strawberry mixture: In medium bowl, mix strawberries and sugar. Set aside.

To make whipped cream: In small bowl, beat whipping cream and sugar until soft peaks form. Add vanilla and beat into mixture.

On plate, split biscuits and put dollop of whipped cream mixture on bottom half of biscuit. Add strawberry mixture. Replace biscuit top and dollop with whipping cream.

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food | From the Cookbook

Rocky Road Cookie Pizza • Nonstick cooking spray • 1 roll (16 1/2 ounces) sugar cookie dough • 1 cup miniature marshmallows • 1/2 cup salted peanuts • 1/2 cup semisweet chocolate chips • 1/3 cup caramel topping Heat oven to 350 F. Grease 12-inch pizza pan with nonstick cooking spray. In pan, break up cookie dough. In bottom of pan, evenly spread cookie dough to form crust. Bake 12-17 minutes, or until light golden brown.

Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Bake 8-10 minutes, or until toppings are melted. Drizzle with caramel topping.

Cool completely, about 1 hour. Cut into wedges.

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Your Hometown Pharmacy Yankee Candles • Boyds Bears • Webkinz • Willow Tree Thomas Kinkade • Russell Stover • And Much More…

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From the Cookbook | food

Fresh Strawberry Pie • 1 pie crust • 6 cups whole fresh strawberries • 1 cup sugar • 3 tablespoons cornstarch • 1/4 cup water • sliced strawberries • 1 cup sweetened whipped cream

Heat oven to 450˚F. Press pie crust into 9-inch glass pie pan. Bake 9-11 minutes, or until lightly browned.

Completely cool pie crust, approximately 30 minutes.

In blender, crush strawberries to make 1 cup.

In saucepan, combine sugar and cornstarch. Add crushed strawberries and water. Bring to boil, stirring constantly. Cool to room temperature.

Arrange sliced strawberries in cooled crust. Pour cooked strawberry mixture evenly over strawberries.

Refrigerate 3 hours.

Top with whipped cream and desired toppings.

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the last word

Helping ‘man’s’ best friends

G

rowing up, my parents weren’t surprised when I “snuck in” another stray animal. I’m a firm believer that kids, and everyone for that matter, should have pets.

It helps teach kids about responsibility, and no matter if you’re a kid, an adult, or whatever stage of life, pets are ‘man’s’ best friends!

This passion led me to become a member of the Lawrence County Humane Society, eventually taking on the role of social media chair, and now, I’m excited to introduce myself as the president!

In fact, we have a whole new panel of officers this year who are excited to help grow LCHS. Megan Taylor is the vice president, Leanne Hicks is the treasurer, and Shanna Murphy is the secretary. Together, along with our many cherished members, we hope to bring awareness and support to our humane society.

Speaking of awareness, we want to bring attention to our newest Lawrence County Humane officer, Bill Murphy. Since taking over in January, Bill has responded to several calls everyday.

If you see any abused or neglected animals in Lawrence County, please contact him at 740-646-6472.

We truly appreciate his time and efforts in helping

66 | Tri-StateLiving

Carly Osborne is the new president of the Lawrence County Humane Society and is dedicated to advocating for, and preventing cruelty to, animals.

these animals, but we hope that with education, affordable spay and neutering, and the vaccination clinics we provide, that we’ll see fewer calls in his future.

Our mission is simple — to advocate, teach, and to promote the humane principles and the enforcement of laws for the prevention of cruelty to animals.

Please join us in our cause and become a member for only $5 annually. We meet the last Monday of every month at 5:30 p.m. at the Briggs Library in Ironton.

Like us on facebook! Or you can write to us at P.O. Box 412, Ironton, OH 45638.

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1121 Kinneys Lane | Portsmouth, OH 45662 (740) 356-7490 | www.somc.org/cancer