Tri-State Living • September/October 2019

Flavors OF FALL Recipes give desserts a seasonal twist

DOG WASH

Grooming comes to your house

September/October 2019

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Chynna Pearson, 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 Tim Gearhart, Contributor

Flavors

September/October 2019

OF FALL Recipes give desserts a seasonal twist

DOG WASH

Grooming comes to your house

on the cover Learn how to turn bread and fruit, with a touch of bacon, into a tasty breakfast meal. Doggee D’Tails Mobile Grooming Salon owner Rilee Lewis has taken her love of animals and created a business to cater to pet owners.

Fall is the season to see beauty of region

W

hen you’re used to seeing something of beauty every day, it’s easy to start taking it for granted. Here in Appalachia, we’re lucky to be surrounded by the beautiful gold, red and orange foliage smothering our hillsides. Our forests are some of our greatest assets, bringing visitors to wonder at their colors.

Wayne National Forest, which is partially situated in Lawrence County, Ohio, boasts over 300 miles of trails for hiking, ATV riding, mountain biking and horseback riding, while Greenbo Lake State Resort Park in Greenup County, Kentucky offers 300 acres of lake complete with a boat dock and marina.

Shawnee State Forest in Scioto County is the largest state forest in Ohio and offers plenty of picturesque views. It also feels like fall in West Virginia with the Milton Pumpkin Festival gearing up to educate and entertain TriState residents.

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.

This fall, don’t forget to take advantage of the fact that we’re situated in the midst of such beauty. If you visit one of these locations we’re lucky enough to have in our distribution area, feel free to share your photos for possible publication in a future issue. We’d love to see your favorite Tri-State spot to visit this season.

Tri-StateLiving | 3

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Sept./Oct. 2019 Contents

50

arts & culture 8

ON DISPLAY Former MU professor Robert Hutton turned farmhouse into gallery

living

18

8

18

DIFFERENCE MAKERS Performance artist Mitzi Sinnott takes show about diversity on the road

shopping 22

IN THE BIZ Rilee Lewis turned love of animals into mobile grooming salon

feature 27 MARRIOTT-ASHLAND

Ashland hotel has reopened

after a revamp

homes 38

SHOWCASE HOME Wiley house showcases opulence of 19th century industrialists

food 44

IN THE KITCHEN Matt Matney wanted to cook, so he took his brick oven on the road

50

FROM THE COOKBOOK Meals get a seasonal twist for autumn

in every issue

27

4

FROM THE EDITOR Fall is the season to take in the scenic views of the Tri-State

66

THE LAST WORD New director wants to see communities work together

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arts & culture Tri-State Living

up close Couple behind Hutton Wayfarer Gallery engage the Tri-State arts community

p. 8

arts & culture | On Display

Sharing a life’s work Hutton Wayfarer Gallery showcases six decades of creations

Story, Photography Heath Harrison

F

or three decades of students enrolled in fine arts at Marshall University, Robert Hutton was a familiar face.

Teaching drawing, painting, sculpture and other disciplines, his mastery of the arts inspired them until his retirement in 1999, and two decades later, he continues to prolifically produce work and engage the artistic community in the Tri-State.

In December of 2018, he and his wife, Robin opened the Hutton Wayfarer gallery on their farm in South Point.

“I’d been doing artwork for 60 years,”

8 | Tri-StateLiving

On Display | arts & culture

Tri-StateLiving | 9

arts & culture | On Display

Robert said. “I started in high school and accumulated quite a bit of work.”

Robert said it was his wife’s idea to take the twostory home on the farm, which had belonged to their daughter, and turn it into a space to showcase his work, as well as host shows from other accomplished artists they have met through the years.

“Although I’ve had my work exhibited many places, I thought it would be an excellent way to encounter other people and we sell works for a modest commission,” he said. “We know what it’s like to be artists, struggling to survive.”

Robert, a Pittsburgh native who recently turned 80, said it important to share what he has created over the past six decades.

“As a visual artist, I explore my own private world, and in the process, I discover personal meaning and truth,” he said. “However, the final phase of the

creative cycle is for others to share in the artist’s vision.”

Working together as a team, the couple prepared the space, scraping the walls and repainting its rooms.

Robert said he hoped the atmosphere would offer a warm experience and something different than that of a formal gallery.

“Most artists have the natural human desire to communicate and touch people’s lives,” he said.

“Since I have a large number of works accumulating in my studio, I wanted others to experience whatever expression and beauty may be found in my art in an inviting, unique setting.”

In the entrance room hangs The Wayfarer, the gallery’s namesake piece and one of his favorite works.

One of a series of watercolors he made in the 1980s, Robert says the caricature figure depicted in the piece is “plodding forward, on a journey, with a heart aflame,

Tri-StateLiving | 11

arts & culture | On Display

seeking truth, justice and peace.”

While nearby is a sculpture he calls “The Elder,” describing the figure as “a seated, ancient figure,” who brings to mind “ancestors you never heard of, but someone who had an influence on your life.”

Upstairs is the Sunrise Room, featuring Robert’s watercolors, while downstairs are oils, which he created with palette knives and the thick, layered impasto method.

Robert sums up his thoughts on the nature of art and an artist’s place in the world: “God’s creation is beautiful,” he said “Part of the scheme of things is that He endowed each human being with a mind and heart capable of adding a unique personal touch to the world that we see and experience all around us. That’s what artists do in both subtle and radical ways when we embody something of our thoughts and sensibilities into works of art.”

At age 20, Robert entered the Society of the Divine Word, a Catholic Missionary order, and served as a lay brother for five years and his faith is evident in the hallway upstairs, where guests can find religious pieces he has painted.

He said he works primarily with two subjects — landscapes and the human figure.

“The figure and human nature are preeminently the most meaningful subjects in my art, since I have empathy for the foibles and fortunes of mankind, including the humorous aspects,” he said.

12 | Tri-StateLiving

This can be seen in the Sunset Room, which features a number of his black and white caricature drawings.

He calls it the “One in a Thousand” series, comprised of quick, spontaneous pen and ink works.

Each piece is numbered and they invite guests to give each a title, based on “what they think is happening” in the pieces, Robin said. One piece in particular, showing an artist immersed in his work with a female figure behind him, may very well be a self portrait of the couple and she said a few guests have titled it “Robert and Robin.”

The opening of the Hutton Wayfarer Gallery comes as the artist recently wrapped up a three-and-a halfyear project in his studio.

He was commissioned to complete a large mural, set to be unveiled when Marshall University reopens Jenkins Hall later this year.

The project details the history of the MU Lab School, which was in the building through 1970 and is comprised of 440 ceramic tiles, which fit together like a puzzle.

Robert said he wanted to incorporate the grout lines as part of the design, rather than use a traditional grid.

“I chose a more freeform style,” he said of the grout design. “But the lines between each piece bring harmony and unity.”

The immense, 13 x 7-foot piece is divided into five panels, representing different aspects of education, Tri-StateLiving | 13

arts & culture | On Display such as students, teachers, sports, academics, theater, visual arts and graduation.

There are also small details, such as a mouse in the lower lefthand corner, which Robert said came from a fellow student who used to bring mice to the school.

“The story was she would give them to the athletes,” he said. “She had them in her pocket, but I put it in her book bag instead.”

There are two other animals — a dog, named Spot, after the “See Spot Run” series of early childhood education books, and a blue bird, based on the “Blue Bird of Happiness” song, which Robert said is meant to be “upbeat, freeing and joyful.”

“I think it will be great for families and children,” he said of their inclusion, adding that he hopes people can walk up and enjoy the colors of the piece.

He said he had to create a large chart as a key to keep the work coordinated, and it required him to build a recipe book for the glazes, so that he could replicate colors for the tiles.

The Huttons also approached alumni of the school and invited them to glaze tiles for the piece.

“They picked a color, gave it three coats of glaze and we fired them,” he said of the rectangular pieces, which will make up the border of the work.

They also paid a visit to the Woodlands retirement home in Huntington, bringing tiles for the alumni there to take part in the process.

The lab school holds a special meaning for the Huttons, as it is where they met. Robin remembers the first time she saw him in the building.

“He had just finished teaching his class,” she said.

14 | Tri-StateLiving

Robert said the last piece was fired and pulled out of the kiln on June 30, 2018.

“But I won’t sigh in relief until it’s finally installed,” he said.

Shortly after the interview, the piece was boxed up and taken to Marshall, where it was assembled and set for an unveiling on Oct. 4.

Robert stresses the importance of art and takes issue with some who are dismissive of its place in humanity.

“It makes me sad when authorities of any kind (parents, teachers, administrators, government officials) relegate art to mere “playtime” (although creativity can be fun!) or when art is the first thing to go in a funding shortfall,” he said. “For all of the arts add depth, richness and insight into our human experience. The arts bring us in touch with life’s mystery and the world of the inner spirit. Art is contemplation – even prayer. Art is essential.”

The Huttons hope to use the Wayfarer Gallery to foster a community, having hosted reunions of Marshall alumni and faculty in the space, as well as regular talks from guest artists.

So far, they have hosted exhibits by Diane White and Katherine Cox, while future shows will include

Laure Williamson, Mary Grassell, Homaira Ahmed and Mark Moore.

A graduate with a major in theology, Bible and religion, Robin has worked as a youth minister with teens for 44 years. She handles promotion and press for the venue, designing flyers and coordinaing the booking of guest artists for monthly shows.

She describes herself as “a people person and said the events give the couple “great joy.”

“It gathers people together and renews friendships,” she said.

The gallery is open to visitors by appointment, which can be set up by contacting the couple through the Facebook page or emailing Robin at rhutton@ zoominternet.net.

The Hutton Wayfarer Gallery is at 52 Private Dr. 250, off County Road 144, about 5 minutes from the Solida Road roundabout. a

Tri-StateLiving | 15

Helping You or a Love One

Live Life to the Fullest

Back on the road to good health.

Tri-State LifeCare is a new home-based program that focuses on improving the quality of life for those dealing with a serious illness such as COPD, congestive heart failure, Alzheimer’s disease, cancer and more. We are at your service. Call today to see how we can help you or a loved one.

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Tri-State LifeCare is a non-hospice program of Hospice of Huntington, Inc.

At HIMG Physical Therapy, patients have access to the latest in therapy equipment and techniques. Our trained and experienced staff of professionals will assist you in getting back on the road to good health.

Find out how we can help you get back to good health.

HOURS Monday / Wednesday / Friday 7 am – 7 pm Tuesday / Thursday 7 am – 6 pm Saturday 7:30 am – 12:30 pm by appt only

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Prevention in our schools and community…

• Youth Empowerment Activities (YEA!) Afterschool and Summer Mentoring • LifeSkills® Training supporting healthy substance free choices for students • HOPE Curriculum supporting healthy behaviors • Youth-led Prevention (YLP) “Impact” teams inspiring leadership and empowerment through community level change • Southern Ohio Adult Ally Regional Learning Collaborative Network of YLP Advisors • River Hills Prevention Connection uniting service agencies and residents to encourage community level healthy life choices

For more information, call 740-533-7334 or email: mfs.impact@gmail.com www.impactprevention.org Impact Prevention, a non-profit prevention agency, is certified through Ohio Mental Health and Addiction Services (OHMHAS).

Tri-StateLiving

up close Mitzi Sinnott uses performance art to show how ‘isms’ affect us all

p. 18

living | Difference Makers

Tackling the –isms Performance artist's work focuses on diversity Story Benita Heath | Photography Mark Shaffer

P

erformance artist Mitzi Sinnott understands diversity. It’s right up her alley. In fact, it pulses through her veins.

That’s what happens when your mother is white; your father is black. And you’re not sure what’s the next smart aleck crack you’re going to hear.

That description of life might chill some. But not Sinnott. It revved her up. Why? Because she knew she had to turn it into art.

“What is race?” Sinnott asks.

“It’s the way we are asked to identify ourselves.”

From asking that question, Tri-State-based Sinnott created an interactive show that she has taken on the road since 2004.

18 | Tri-StateLiving

“It’s how the –isms affect us,” she said. “Racism. Sexism. What do all these labels mean. What does diversity mean. We have always had diversity. What makes you who you are. How have labels negatively impacted my life.”

Whether she is stepping on the stage at Virginia Tech, Baldwin Wallace, University of Iowa or Oregon Tech — to name just a few of her venues — Sinnott will do 35 minutes of talk and performance.

Then she turns the tables and puts her audience in the spotlight.

“Let’s talk about you,” Sinnott will tell her audience. “Everybody is human and struggling with labels. People are ready to share.

Everybody from old culture to new environment. Different

Difference Makers | living

ethnicity, sexual orientation. Your fears and phobias. How you’re going to interact.”

A recent performance was this spring at Ritter Park in Huntington, part of “Open to All: Kindred Spirits,” hosted by the Huntington mayor’s Diversity Advisory Committee.

Sinnott teamed up with Rabbi Jean Eglinton of B’Nai Sholom and Jacque Compton of Central Christian Church to put houses of worship into this diversity outreach event.

Sinnott knew her contribution was unique and valuable.

“You always want an artist at the table,” she said. “What I use is art to open up people’s heart to do this work;” As Sinnott sees it, for a community to be successful it must have diversity in a professional sense. And that’s what this committee has.

People like Huntington City Council member Sandra Clements, Tri-State businessman Justin Murdock and Teresa Ball, Huntington’s labor-management liaison.

“Pillars of our culture where we hope to make change,” Sinnott said. “Where do we start at making change?”

While Sinnott’s art lasers out into her homebase, it also shines back on her, revealing what the next steps are in her own personal performance.

“I feel there is more of a purpose to my being here,” she said. “It’s life experience and art and put it all together and bring people into the community together. That is more of why I’m on the planet.” a

Tri-StateLiving | 19

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shopping Tri-State Living

up close Doggee D’Tails brings mobile grooming to the public

p. 22

shopping | In the Biz

Grooming ON THE GO Local dog groomer takes her business on the road

22 | Tri-StateLiving

Story Chynna Pearson | Photography Rachael Layne

L

ike many of us in the Tri-State, Rilee Lewis grew up surrounded by animals. This cemented a strong love early in her life for the furriest of four-legged friends — dogs. Lewis attended Nash Academy in Lexington, Kentucky, a school dedicated to teaching its students the insand-outs of dog grooming. It was at this academy where the idea to have a mobile dog grooming business was first introduced to her. Recalling the moment, Lewis said, “I thought, ‘Well, that’s something I’ve never seen before. I’ll just give it a shot.’”

With that gung-ho attitude, Lewis opened the doors of Doggee D’Tails Mobile Grooming Salon on Oct. 15, 2018. Designing the trailer and choosing the name were family efforts.

“My stepdad did about 99 percent of the remodeling on it, and my sister actually came up with the name. I have ‘ee’ at the end of my name and my sister’s name is Delanee, so it took a spin at the doggy part of it and made it similar to us.”

In the Biz | shopping

Lewis’s grooming trailer, with its eye-catchingly bright blue façade covered in art of fuzzy pups and the surprising addition of an adorable pink pig, captures her bright and fun personality while doubling as a constantly moving billboard. Lewis noted that many of her clients first found out about her business simply by seeing the trailer driving around the streets of the Tri-State: “99 percent of it has been the truck.

Sometimes after I get off in the evenings I take the long way home so people can see.”

Offering services as simple as a quick nail trim to more in-depth processes like full grooms and flea dips, Doggee D’Tails Mobile Grooming Salon offers the Tri-State a convenient way to keep our furry best friends clean. Since starting the business, Lewis has

been surprised by the range of clients interested in her services.

“When I first entered this, I thought it would be a lot of older people, but it is a real range of all kinds of people. I groom a lot of older people’s dogs. I groom a lot of dogs for people that have younger kids in the house. If they have to take the dog to the groomer, they have to take the kids with them. That includes picking up the dogs once they are done, and that just adds to the work. Along with families and older people, there are those who just like the convenience.

I walk up to the door, get the dogs, and I take them out to the trailer. Their dogs are getting groomed in their driveway without them ever needing to leave the house.”

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shopping | In the Biz

As for what she loves most about her work, Lewis stated that it is knowing that she is helping to make people’s pets feel as good as they look once she’s finished grooming them.

“The biggest satisfaction of all is when you have a dirty little dog and you take them in — and they can be brown when you get them — and they come out white. Before you have cut even a single hair on their body, they are this little white fluffy ball.

It’s so satisfying. You know they feel much better after getting bathed and blow-dried.

A hair cut also plays a big part in all that.

Knowing that I’ve made them feel better and more comfortable is 100 percent the best part.”

When it comes to pricing her services, Lewis explained, “I try to keep it as reasonable for people as possible. I want to be their groomer as much as they want someone to come to the house to groom their pets.”

Anyone who is interested in learning more about the services offered by Doggee D’Tails Mobile Grooming Salon can contact Lewis by phone at 740-479-1041 or through the business’s Facebook page at facebook. com/DoggeeDTailsMGS. a

26 | Tri-StateLiving

Marriott-Ashland | feature

New Ashland hotel scores raves since opening

ALREADY ACCLAIMED Story Benita Heath | Photography J.Bird Cremeans

A

t 10 a.m. the aroma of coffee wafts across the lobby of Ashland’s new hotel or, as it is officially called, Delta Hotels by Marriott-Ashland Downtown.

The fragrance is from Starbucks, open from 6-10 a.m. and 3-5 p.m. across from the front desk. As a bellman pushes a rack of clothes to a car sitting outside, he calls out to a guest sitting on a club sofa upholstered in gray and brown.

“How are you doing, Sir,” he says. “Glad to see you.

Thank you so much for staying with us.”

The guest nods and goes back to his newspaper

that is illuminated by drop globe lights hanging overhead.

On the wall to his left is a flat screen TV, broadcasting CNN’s coverage of the New York City ticker tape parade for the U.S. women’s soccer team.

As the bellman pushes the now empty clothing rack back into the lobby, he tells his colleague at the front desk, “He said he enjoyed his stay. The shower was hot and the television worked.”

This is the latest renovation of the Ashland lodging, originally built in the 1980s and having undergone various updates, none lasting.

Tri-StateLiving | 27

Marriott-Ashland | feature

So far, the Delta has scored raves from Ashland that are hoping the hotel is a keeper.

The 10-floor building on the corner of Winchester Avenue and 15th Street offers 152 rooms, four with balconies, 4,000 square feet of office space, a fitness center, two bars and a restaurant open for breakfast, lunch and dinner. The bars and The Winchester, the dining room, are open to the community as well as hotel guests.

Each guest room has a single-serve Keurig coffeemaker. Each floor offers a hydration station with ice and water.

Guests registered with the elite designation have access to the pantry, where there are yogurts, sweet rolls, muffins and fruits throughout the day.

The first floor Guitar Bar takes as its motif that musical instrument.

“There is so much to look at,” Cara Hedrick, director of sales, said. “So many interesting aspects of design.”

The second floor Bourbon Bar offers a variety of Kentucky’s signature drink from the Buffalo Trace Distillery, including 23-year-old Pappy Van Winkle.

Across from The Winchester is the Twin Bridges ballroom that can be sectioned off into three rooms or a single large one.

“Yesterday, we had a luncheon for 50 people,” Hedrick said.

To reserve the ballroom, the hotel asks for a three-month window.

“But if you have a luncheon that you need next week, if we have the availability and the restaurant has the availability, we can do it,” Hedrick said.

Tri-StateLiving | 29

30 | Tri-StateLiving

feature | Marriott-Ashland

32 | Tri-StateLiving

Marriott-Ashland | feature

The Winchester’s specialties are steak and seafood.

Steaks are cooked via the sous-vide method.

“This is a very neat process where you put the meat in a cryovack and let the meat retain the juices,” Chris Mackey, manager and partner, said.

The breakfast menu features three-egg omelettes from Western with green peppers, ham, onion and pepper jack cheese to Veggie with onion, mushrooms and pepper jack.

Eggs Benedict ranges from traditional to lox and bagels to Crab Bene with crab cakes, spinach and tomatoes topped with creamy crab meat sauce.

Lunch and dinner menus always feature the “bottomless salad,” with The Winchester salad dressing, a spicy Ranch with Parmesan.

Soups are she-crab, creamy spinach and steak and ale.

“We’re not fine dining,” Mackey said. “This is where any person can take a meal and not spend a fortune. This is nice and you can afford it.”. a

Tri-StateLiving | 35

36 | Tri-StateLiving

homes Tri-StateLiving

up close Ashland home has focus on presidential history

p. 38

homes | Showcase

House of history Wiley has collected presidential pieces

Story Benita Heath | Photography Tim Gearhart

C

larke Wiley knows how to relax. His way is simple.

He just opens his front door and steps inside.

Wiley’s refuge is a two-story red brick house he moved into three years ago in an Ashland neighborhood that once was the site of the city’s first country club.

Ohio-born and Washington State-bred Wiley chose Ashland for his current home because of a deeply strong blood tie. Ashland is his father’s first stomping ground.

His parents came back here after they retired.

“I came back to visit and fell in love with the area,” Wiley said. “And I’ve been all around the world a hundred times. But my father’s ancestry is here.”

That ancestry is impressive. Wiley’s five greatgrandmother is Jenny Wiley, the pioneer woman

Tri-StateLiving | 39

captured by Native Americans in the late 18th century. Also distant cousins are Loretta Lynn and Christopher Reeve.

“When we all get to heaven, we will have quite a reunion,” he said.

But for now the only parties Wiley entertains on having are those right here in Ashland. That’s another reason that drew him to the house.

“I wanted a house that flowed well for a party,” he said.”That’s the best way to have a party.”

And what those who get an invitation to chez Wiley will see is a home where antiques live comfortably with items purchased off television shopping networks.

Like the maroon-patterned carpets in the living room.

Those came from QVC, he said.

Nearby on a table is an antique silver epergne.

Across from that is the reproduction of a settee found

40 | Tri-StateLiving

in George Washington’s estate of Mount Vernon.

Flanking the white wood and green-black marble fireplace are crystal prism sconces designed by Wiley’s brother.

On the other side of the living room stands a baby grand piano where Wiley winds down playing rag tag a la Jo Ann Castle, the honky tonk pianist who gained fame on the Lawrence Welk television show.

“I don’t play well, but I make a joyful noise,” he said.

Antique white drapes with sheers hang from brass rods in the living room. A sharp contrast from the window treatments in the dining room across from the entrance hall where colorful chintz flows across the windows and table.

Where does he get his panache for decor?

“I get it from my mother,” he said.”She has an eye for decorating. This is like payment for working hard.”

What Wiley also has is a career that leads to opportunities to add more beauty to his life.

Right now, Wiley works as a flight attendant for Republic Airlines. Before that, he served in the Air Force where for seven years he was a flight attendant on Air Force One. There he worked directly for Nancy Reagan.

“The Reagans were very, very personable,” he said.

“You just got engulfed in how friendly they were.”

One flight with the Reagans garnered a prized

possession for Wiley — a pair of cuff links.

When Mrs. Reagan flew to London for the wedding of Diane Spencer and Prince Charles, Wiley was on board.

On their arrival, the royal crew presented each one in the American crew with a decorative square pin.

Wiley was able to get a second pin and now they grace the French cuffs on his shirts.

Another time Mrs. Reagan invited to the White House all former First Ladies. The one disappointment for Wiley was that Jackie O didn’t come. But the rest proved captivating.

Betty Ford was “one of the most elegant ladies, very poised, very graceful.”

But Lady Bird Johnson held everyone spellbound with her retelling of one of the great tragedies of modern times.

“At some point she would talk about the assassination (of President John Kennedy,) Wiley said. “You could tell she was transfixed. She fell back to that date.”

During the fateful motorcade through Dallas on Nov. 22, 1963, then Vice President Lyndon Johnson and his wife were several cars behind the one carrying JFK and Jackie. “(The Johnsons) didn’t know what had happened,” Wiley said. “They had heard the

42 | Tri-StateLiving

President and First Lady had been assassinated.

(Mrs Johnson) got very distant in her eyes.

“Everybody gathered around. You wanted to hear the story. You were hearing part of history.”

Then Lady Bird saw Jackie in her pink Chanel suit smeared with her husband’s blood.

“Mrs. Kennedy turned around and I knew the president was gone,” she said. “I cried for Lyndon.”

As Wiley relates the story, he looks up to the painting of Abraham Lincoln above the fireplace.

The painting is a reproduction of one in the White House, showing the country’s first martyred president.

Whether it is a sterling silver coffee service in the dining room or OVC rugs or bubble lights in an upstairs bathroom, Wiley explains his decorating philosophy easily.

“In my travels I have seen so many things,” he said. “I just put it all together.” a

Tri-StateLiving

food

up close Matt Matney of Coal Grove turned a love of cooking into a business

p. 44

food | Matney’s Wood Fired Pizza

FIRED UP Matney’s Wood Fired Pizza takes pizza on the road Story Mark Shaffer | Photography Tim Gearhart

M

att Matney was looking for a change of pace. Four years ago, he was working as a museum director, but wanted something different.

“I’m more of an outdoor guy,” he said, adding he used to work construction. “My background is a little

44 | Tri-StateLiving

more blue collar, feet on the ground kind of guy.”

The Coal Grove resident had built a brick oven about four and half years ago. Then, one day, he idly wondered if he could put one in a food truck.

“I love to cook. Me and my wife, Stephanie, we cook all the time and love to cook out in the

Matney’s Wood Fired Pizza | food

summertime and spend time on the deck,” Matney said. “I told her, one day, I was going to build a brick oven and put it in a trailer.”

The random idea turned out to be his ticket to working for himself.

“To be honest, I had never seen a brick oven in a food truck before. I thought it was an interesting idea,” he said, adding that people have said he should patent the idea. He laughs off that suggestion.

“Technically, brick ovens have been around for 5,000 years so, I’d have to have a time machine to go back and get permission from someone. I just thought it was fascinating that you can take something from the earth and make a living out of it.”

He said he never worked at a pizza place; he just loves cooking and the experimenting that goes along with it.

“I thought, ‘everyone loves pizza,’ so I went that route,” Matney said.

He spent the better part of a year developing his sauce and dough recipes as well as finding the perfect cheese. That meant a lot of friends and family that were used as testers.

“I figure I made around 1,000 pizzas before I started selling them,” Matney said. “Our neighbors and family and friends ate a lot of pizza that year.”

Thankfully, his testers gave honest feedback.

“Some people have families that will tell you you’re

Matney’s Wood Fired Pizza | food

good no matter what,” he said with a laugh. “But mine is not like that, if it sucks, they’ll tell you it sucks.”

He said he makes a lot more than just the usual pepperoni.

“We have a buffalo chicken pizza, we’ve got a shrimp scampi pizza,” Matney said. “We like to show that pizza can be a lot of different things. We also mix our own cheese, it is not just mozzarella.”

Matney said he has around 1,500 followers on Facebook who monitor where the food truck is going to be parked. They tend to show up as fast as possible since the pizzas are fresh made that day rather than frozen. That means supplies are often limited.

“Our pizzas are artisanal,” he said.

“Everything is made fresh.”

He said he started making goofy videos and posting them on his Facebook page and it has worked for him.

“Don’t judge me,” he laughed. “I’m trying to sell pizza. We have a pretty good sense of humor and do all kinds of crazy stuff.”

He said the videos were his wife’s idea and it worked out well. While setting up for a football game, he made a video and posted it.

“I had 8,000 views and we sold out, we sold everything we had,” Matney said. “I thought, yeah, I can do videos.”

He usually sets up in the parking lot of the Dollar General in downtown Ironton or at the Clark’s Pump N Shop in Coal Grove.

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Matney’s Wood Fired Pizza | food

While he doesn’t do many festivals since the fees mean he would have to raise his prices, his food truck has become popular enough that he does birthday parties and weddings.

“We like those because the customers can tell us exactly what they want,” Matney said. “We’ve done several weddings around the region. You are part of their day that they are going to remember for the rest

of their life. So that’s pretty cool.”

He said he thought it was odd to have pizza at a wedding when he was first asked about three years ago.

“I asked them if they were sure, but I guess it’s a thing now,” Matney said. “It’s a lot of fun. You are part of their day that they are going to remember for the rest of their life. So that’s pretty cool.” a

food | From the Cookbook

Breakfast Bites • 1 can (16 ounces) buttermilk biscuits • 1 package (12 ounces) bacon • 8 eggs • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1 tablespoon butter • 1 green bell pepper, chopped • 1/2 onion, chopped • 5 slices cheese

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Heat oven to 350˚F. Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.

Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.

In large bowl, whisk eggs, salt and pepper.

In skillet, melt butter. Pour egg mixture into skillet.

Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally.

Add cheese over egg mixture and mix thoroughly until cheese is melted.

Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.

From the Cookbook | food

Honey Leches French Toast HONEY LECHES: • 2 tablespoons blueberry honey • 1/4 cup evaporated milk • 1/4 cup light coconut milk • 3 large eggs • 1 teaspoon pure vanilla extract • 1/2 teaspoon ground cinnamon BERRY GARNISH: • 1/2 cup fresh raspberries • 1/2 cup fresh blueberries • 1/2 cup fresh strawberries, sliced HOT HONEY: • 1/2 cup blueberry honey • 1/2 teaspoon cayenne pepper POUND CAKE: • 8 small slices premade pound cake • Nonstick cooking spray

Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine.

Keep chilled.

To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine.

Keep chilled.

Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.

Heat electric griddle to 375˚F. Arrange pound cake slices, side by side, flat, in casserole dish or pan with

sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.

Lightly coat griddle with nonstick cooking spray.

Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.

On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.

To serve, place two overlapping pound cake slices on plate (four plates total).

Top each with approximately 1/4 cup mixed berries then drizzle each with 2 tablespoons hot honey.

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food | From the Cookbook

Bacon French Toast Bake • 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices • Nonstick cooking spray • 6 large eggs • 1 cup heavy cream • 1 cup whole milk • 1/2 cup grated Gruyere cheese • 1/3 cup maple syrup • 1 teaspoon ground cinnamon • 4 slices Smithfield Bacon, cooked and chopped • 1/4 cup grated Swiss cheese • 1/2 cup blackberries • 1 teaspoon powdered sugar, for dusting

52 | Tri-StateLiving

Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.

Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.

In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.

Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.

Heat oven to 375˚F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.

Bake 45-50 minutes, or until golden brown and set.

Top with blackberries and dust with powdered sugar before serving.

From the Cookbook | food

Pumpkin Mac & Cheese • 8 ounces rotini or medium shell pasta • 5 tablespoons butter, divided • 1/4 cup all-purpose flour • 1 can (12 ounces) evaporated milk • 1 cup milk • 1/2 cup canned pumpkin • 1 1/2 teaspoons salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon ground nutmeg • 2 cups shredded Swiss or Gruyere cheese • 1 cup shredded cheddar cheese • 1/4 cup breadcrumbs

Cook pasta according to package directions; drain and set aside.

Heat oven to 375˚F. Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth.

Stir in pumpkin, salt, pepper and nutmeg.

Remove from heat; whisk in cheeses until smooth.

Stir in cooked pasta; toss to mix well. Spoon into baking dish.

Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.

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food | From the Cookbook

Chickpea Vegetable Soup • 1 tablespoon olive oil • 1 medium onion, chopped • 1 large garlic clove, minced • 2 teaspoons ground cumin • 2 cans (14 3/4 ounces each) low-sodium vegetable or chicken broth • 1 cup water • 4 cups cubed butternut squash (about 1 medium squash) • 1/4 teaspoon salt • 1 can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed • 1 can (14 1/2 ounces) sliced carrots, drained • 3 cups kale, coarsely chopped

54 | Tri-StateLiving

In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.

Add broth, water, butternut squash and salt. Over high heat, heat to boil.

Reduce heat to low; cover and simmer 20 minutes until squash is tender.

Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.

Chicken Soft Tacos with Pickled Beet Salsa • 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets • 2 tablespoons chopped red onion • 2 tablespoons coarsely chopped fresh cilantro leaves • 1 tablespoon fresh lime juice • 1/4 teaspoon salt • /4 teaspoon ground black pepper • 1/3 cup sour cream • 1 tablespoon jalapeno mustard • 4 soft flour tortillas (6 inches) • 2 cups fresh arugula • 2 cups chopped cooked rotisserie chicken (hot or cold) • 1/4 cup crumbled queso fresco cheese To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper. In small bowl, stir together sour cream and mustard; set aside.

On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

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food | From the Cookbook

3 Bean & Steak Salad • 1 can (15 ounces) READ 3 Bean Salad • 1 ribeye or top sirloin steak (about 8 ounces) • 1/2 teaspoon vegetable oil • 1/4 teaspoon salt • 2 cups arugula • 1/2 cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon DRESSING: • 2 tablespoons olive oil • 1 tablespoon plain fat-free yogurt • 1 tablespoon fresh lemon juice • 1 teaspoon prepared horseradish • 1/8 teaspoon salt • 1/4 teaspoon freshly ground black pepper

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Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.

Heat cast-iron skillet or other heavy skillet over medium-high heat.

Lightly brush both sides of steak with oil. Sprinkle evenly with salt.

In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.

In bowl, combine arugula and herbs with bean salad. Toss gently to combine.

To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside.

Whisk again before serving.

Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.

From the Cookbook | food

Pecan-Crusted Air Fryer Pork Chops • 1 cup pecan pieces • 1/3 cup arrowroot starch • 2 teaspoons Italian seasoning • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1/4 teaspoon sea salt, plus additional, to taste • 1 large egg • 1 teaspoon Dijon mustard, plus additional for serving • 1 tablespoon water • 2 garlic cloves, crushed • 6 medium boneless pork chops, trimmed of fat

Heat air fryer to 400˚F. In medium bowl, mix pecans, arrow≠root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.

In separate bowl, whisk egg, 1 tea≠spoon Dijon mustard, water and garlic.

Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.

Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.

Repeat with remaining pork chops.

Serve hot with Dijon mustard, if desired.

Tri-StateLiving | 57

food | From the Cookbook

Sausage & Ciabatta Stuffing • 1 large loaf ciabatta bread, cut into 1-inch cubes • 4 tablespoons unsalted butter, divided • 1 pound Smithfield Fresh Sausage Roll • 1 cup carrots, diced • 1 1/2 cups onion, diced • 2 cups celery, diced • 2 cups chicken broth • 1/3 cup olive oil • 2 tablespoons chopped parsley, plus additional for garnish • 2 tablespoons chopped rosemary • Salt, to taste • Freshly ground black pepper, to taste

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Heat oven to 325˚F. Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside.

Increase oven temperature to 375˚F. In skillet over medium-high heat, melt 1 tablespoon butter. Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.

Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.

In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste.

Add vegetable and sausage mixture to bread cubes mixture and combine.

Spread evenly in greased 9-by-13-inch baking dish.

Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.

Pizza with Savory Pecan-Herb Topping • 1 store-bought pizza dough • 1 cup raw pecan halves or pieces • 1/2 cup fresh parsley • 1/2 teaspoon garlic powder • 1/3 cup grated Parmesan cheese • 1 teaspoon red pepper flakes (optional) • 1 pinch salt • 1 pinch pepper • 1/2 cup jarred pizza sauce • 2 cups shredded mozzarella cheese • 1/2 cup thinly sliced red pepper • 1/2 cup thinly sliced Vidalia onion

Heat oven to 400˚F. Line baking sheet with parchment paper.

Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet.

Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.

In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.

Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.

Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

food | From the Cookbook

Lemon Bars • Nonstick cooking spray • 2 cups, plus 3 tablespoons, all-purpose flour, divided • ½ cup powdered sugar, plus additional, for topping • 2 tablespoons cornstarch • ¼ teaspoon salt • ¾ cup butter • 4 eggs, lightly beaten • 1 ½ cups granulated sugar • 1 teaspoon lemon zest • ¾ cup lemon juice • ¼ cup light cream, half-and-half or milk

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Heat oven to 350° F. Line 9-by-13-inch baking pan with foil; allow overhang. Grease foil with nonstick cooking spray; set aside.

In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt.

Using pastry blender, cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18-20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream.

Pour filling over hot crust. Bake 15-20 minutes.

Cool completely on wire rack. Sprinkle powdered sugar over bars before serving.

Apple Cranberry Cobbler • Nonstick cooking spray • 5 apples, peeled, cored and cut into 1/2-inch thick slices • 1 ½ cups fresh or frozen cranberries • 2 teaspoons lemon juice • 1 teaspoon vanilla extract • ½ cup granulated sugar • 2 tablespoons cornstarch • ½ teaspoon ground cinnamon • 1 container (10.2 ounces) refrigerated home-style biscuits, quartered • 2 tablespoons butter, melted • 2 tablespoons sparkling sugar

Heat oven to 375°F. Prepare pie pan with nonstick cooking spray.

In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract.

In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture.

Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes. Remove from oven.

Toss biscuits in melted butter. Distribute cut biscuits over fruit.

Sprinkle biscuits with sparkling sugar. Return to oven and bake 18-20 minutes. Remove from oven.

Let cool 15 minutes before serving.

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Peanut Butter Snickerdoodle Tart

with Cinnamon Peanut Crust • 1 1/2 cups lightly salted roasted peanuts, lightly crushed • 3 tablespoons packed brown sugar • 3 tablespoons butter, melted • 1 teaspoon McCormick Ground Cinnamon, divided • 3 tablespoons chocolate milk • 4 ounces semi-sweet chocolate, coarsely chopped • 1/2 cup creamy peanut butter • 2 tablespoons sweetened condensed milk • 1 teaspoon McCormick Pure Vanilla Extract • 1/2 cup heavy cream

Heat oven to 350˚F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.

Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.

In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.

In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

From the Cookbook | food

Cinnamon Caramel Swirl Bars • 1 1/2 cups flour • 2 teaspoons baking powder • 2 teaspoons McCormick Ground Cinnamon • 1/4 teaspoon salt • 1 1/2 cups firmly packed brown sugar • 1/2 cup (1 stick) butter, melted • 2 eggs • 1 tablespoon McCormick Pure Vanilla Extract • 1 cup coarsely chopped pecans • 1 package (14 ounces) caramels, unwrapped • 1/4 cup milk

Heat oven to 350˚F. In medium bowl, mix flour, baking powder, cinnamon and salt. Set aside.

In large bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup batter. Spread remaining batter into lightly greased, foil-lined, 13-by-9-inch baking pan. Bake 15 minutes, or until firm.

In microwavable bowl, microwave caramels and milk on high 2-3 minutes, or until caramels are completely melted, stirring after each minute. Cool 5 minutes, or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges.

Drop reserved batter by spoonfuls over caramel layer.

With knife, cut through batter several times for marble effect. Bake 15-20 minutes, or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

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food | From the Cookbook

Cinnamon Apple Pie • 1 refrigerated pie crust • 1 tablespoon butter, melted • 2 teaspoons ground cinnamon • 2 cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling • 1 stick (8 tablespoons) butter, softened • 1 cup flour • 1 cup light brown sugar • 1/2 cup powdered sugar, plus additional (optional) • 1/4 teaspoon vanilla • 1/4 teaspoon cinnamon • 2 teaspoons milk, plus additional (optional)

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Heat oven to 400˚F. On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.

In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.

Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.

In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.

Watermelon Mummy • Watermelon • Cutting board • Kitchen knife • Dry-erase marker • Paring knife • Melon baller • Scoop • Vegetable peeler • Cheesecloth or gauze • Straight pin (optional) • Battery-operated candle or light • Small bowl • Blueberries or bloody candy eyes • Toothpicks, pins or glue

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-1/2-inch of rind from bottom to provide sturdy base, being careful not to cut too deep into white part of rind.

Cut 1-2 inches from stem end to create opening for bowl to be added.

Using dry-erase marker, draw eyes, nose and mouth, along with wavy slits around carving. Use paring knife to cut them out, being sure to cut through to red flesh to let more light flow through.

Use melon baller to hollow out inside of watermelon. Reserve

watermelon balls. Use scoop to remove remaining watermelon.

Using vegetable peeler, remove green skin off outside of watermelon, similar to peeling cucumber.

Wrap thin strips cheesecloth or gauze around mummy carving and secure with straight pin, if needed.

Place battery-operated candle or light inside carving and fit small bowl into top of carving. Trim away excess rind to make bowl fit securely.

Fill bowl with melon balls.

Attach candy eyes or blueberries using a toothpicks, pins or glue.

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the last word

Change doesn’t happen alone

A

little over a year into my position leading United Way of the River Cities (UWRC), the most enjoyable part of the work has been the connection to our community. From seeking input from area residents to define critical needs and fundraising across the five-county service area, to meeting needs through our internal programs and distributing dollars back to the region through competitive grants, UWRC truly is a community-driven organization. And how lucky we are to have this particular community in which to work.

Although I’m not a Huntington native, I am a graduate of Vinson High School and Marshall University, and I’ve spent all my adult life here in the Tri-State. Over the years, I’ve volunteered in a number of settings, from my daughters’ elementary school to TEAM for West Virginia Children to the Huntington Museum of Art. There was lots of variety in the work I did in those places and the people I worked alongside, but one thing was the same across all those settings — the open-hearted approach and the generosity of the people.

Now I’m privileged to see this same interest and involvement in my work at United Way of the

66 | Tri-StateLiving

Carol H. Bailey is the executive director at United Way of the River Cities. A double Marshall University grad, Carol lives in Huntington with her husband Brian and their dog and cat.

She visits her eldest daughter Rachel in Athens, Georgia, while her youngest daughter Hannah and granddaughter Natalie live in Huntington.

River Cities. Scores of volunteers provide free tax preparation through our VITA program; working professionals serve on coalitions focusing on kindergarten readiness, dropout prevention and building resilience in youth; and collaborative teams work to fill gaps in needed services for homeless youth. And those are just a few examples.

We have a saying at UWRC: change doesn’t happen alone. We count on all the members of our community to help us do the work that’s needed to keep our TriState region growing in the right direction, and we’re grateful for the support that keeps us going.

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