Tri-State Living • November/December 2020

November/December 2020

A TIME OF

wonder Big Brothers Big Sisters tree sales a holiday tradition

WINTERFEST Portsmouth event returns for another festive season

CHERRY & BRIGHT Creating the perfect chocolate treat

MAGAZINE COVER TEMP.indd 1

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Carrie Stambaugh, Contributor Mark Williams, Contributor news@tristateliving.com ADVERTISING Doug Pinkerton, Sales Consultant Jeremy Holtzapfel, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director Kelli Jameson, Composing PHOTOGRAPHY Jeremy Holtzapfel, Staff Photographer J.Bird Cremeans, Contributor Rachael Layne, Contributor Lacy Golden Davis, Contributor Mark Williams, Contributor

November/December 2020

A TIME OF

wonder Big Brothers Big Sisters tree sales a holiday tradition

WINTERFEST Portsmouth event returns for another festive season

CHERRY & BRIGHT Creating the perfect chocolate treat

A simple act of kindness for this holiday season

I

n a time when our mailboxes are increasingly dominated by junk mail, there’s something to be said for the excitement that comes with a handwritten letter or card.

We’re in a time that calls for limiting physical presence and contact, but that doesn’t mean we have to be disconnected from family and friends. In fact, it seems to be the perfect opportunity to take a slice of the time we’d normally spend visiting in person to sit down and thank about what, and who, we’re thankful to have in our lives.

It’s easy to assume that the people we hold closest to us know how we feel about them.

But putting ink to paper as a reflection of hat’s in our hearts can make a world of difference to the recipient, especially on a tough day with less contact than we’re used to having during such a joyous season.

And it’s not just the recipient

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.

who will get that warm, fuzzy feeling that comes with knowing that they’re appreciated. The positivity that results from taking a moment to reflect upon a d express gratitude is something that can benefit us ll.

If we’re lucky, that one, simple act of kindness will lead to another. After all, isn’t that what this season is all about?

on the cover For four decades, Ashland’s Big Brothers Big Sisters Christmas tree sale has been there to help support children.

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Nov./Dec. 2020 Contents

8

arts & culture 8

ON DISPLAY A light display illuminates underground mine in Ohio

living 16

24

38

DIFFERENCE MAKERS Tri-State Christmas tree sale benefits child en

shopping 24

IN THE BIZ Downtown Portsmouth is transformed into winter wonderland

feature 30

THE NUTCRACKER Maria Whaley brings the art of dance to The Paramount Arts Center

homes 38

SHOWCASE HOME The Lansdale House Bed and Breakfast serves as historic getaway

food 48

IN THE KITCHEN Tibbenham Chocolates sweetens the Tri-State with family recipe

54

FROM THE COOKBOOK Seasonal recipes to suit the whole family

in every issue

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4

FROM THE EDITOR Take time to show thanks

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arts & culture Tri-State Living

up close Minford’s Christmas Cave takes holiday spirit underground.

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A Journey into the Story Carrie Stambaugh | Photography Lacy Golden Davis

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journey into the Christmas Cave near Minford, Ohio to experience a depiction of the birth of the Christ child told through Christmas lights and displays is an uplifting and inspiring trip back in time. The message of hope and purpose that Jesus brought the world is especially needed now in this modern time of darkness and despair, organizers say.

Beginning with a visit to the town of Bethlehem the mile-long self-guided tour uses the “Story in the

Stars” to guide visitors, as the Star of Bethlehem, which appeared brightly in the sky during that time did. The tour and story culminates in the birth of the Savior Jesus Christ. Models depict each scene, from the relationship between Joseph and Mary to the Wisemen’s search, while scrolls explain what really happened as the Birth of Christ approached, and then, occurred.

The Christmas Cave is located at the White Gravel Mines, which is owned and operated by Tom and

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On Display | arts & culture

“ Mindy Martin. The couple shy away from credit for the displays, preferring to call themselves “stewards.”

“We didn’t do this. God did this,” said Mindy. The Christmas Cave, she said, came from their “mission to share the gospel with the community.”

“It has always been very important for us to have that be the main focus for us with anything we do out there. As Christians that is what our job is: to share Jesus with everybody. Until he comes back, that is our job. That’s what we are all about.”

Admission to the Christmas Cave is free — precisely so the message can be shared with everyone, regardless of their fi ancial status, although donations are welcome and encouraged. The Christmas Cave will be open this year on Friday and Saturday nights from 4 p.m. to 10 p.m. beginning Nov. 20 through Dec. 20.

Now in its fifth ear, the display has attracted tens of thousands of people from across the

There are some things we have to change. We are going to do the things we can to protect the folks that come out every year.

”

— Mindy Martin, Owner

country. This year, there will be some changes due to COVID-19 precautions, including additional light displays outside the cave and the absence of live choral performances. Visitors will be encouraged to stay with their family groups and to wear a mask — if it is still a state mandate.

“There are some things we have to change. We are going to do the things we can to protect the folks that come out every year,” said Mindy, noting organizers will be modifying the display to discourage folks from congregating in certain areas including at the entrance and at the gift shop.

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Unfortunately, some of those changes mean the cave will not be accessible to some of the folks it has been in the past, she said. “We typically host two days where we offer rides through the display for handicap folks who are unable to walk. At this point we are not planning to be able to do that. It would be nearly impossible to do that safely,” she said, noting it is a disappointment not to be able to share the Gospel with those individuals, many of whom are in nursing homes

or other facilities. In addition, school groups will likely also not be able to visit the Christmas Cave this year, as field tr ps are suspended and many school-aged children continue learning from home.

Despite the changes, Mindy said she believes the powerful experience the Christmas Cave elicits from many visitors will be welcome and needed during this time. “A lot of people are looking for answers and hope. Anyone who has been through the Christmas

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On Display | arts & culture

Cave – 90 percent of the people would say it helps them refocus on what Christmas is all about and what life is all about. When Jesus came it gave us purpose and hope. It is very important we do that.�

Beyond Christmas, the property hosts several unique events also aimed at spreading the Gospel of Jesus Christ. This includes an Extreme Trail Run each spring and, in other years, a Cavern of Choices display during the Halloween Season. An Easter

Cave is planned for the 2021 season along with a new glow-in-the-dark arrow tag game, complete with bows and arrows.

The Christmas Cave is located at 4007 White Gravel McDaniel Road. Just north of Minford, Ohio, signs guide visitors after they turn off hio route 335 onto White Gravel McDaniel Road. For more information call 740.776.0510 or follow White Gravel Mines on Facebook. a

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2020 Campaign Sponsored By

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Tri-StateLiving

up close Big Brothers Big Sisters have spent four decades selling Christmas trees.

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living | Difference Makers

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Big Brothers Big Sisters of the Tri-State Christmas Tree Sale Celebrates 40 Years Story Carrie Stambaugh | Photography Rachael Layne

F

or 40 years, the Big Brothers Big Sisters of the Tri-State Christmas Tree Sale has helped provide the priceless gift of friendship to thousands of local children.

The annual sale begins the Saturday following Thanksgiving and continues until sell out at three locations across the Tri-State. This year’s sale will look and operate much the same as the past 39 years with just a couple notable changes.

Searching the rows of freshly cut Frasier Firs, Concolor Firs, White and Scotch Pines and Leland

Cyprus for the perfect Christmas tree is a fun, family activity that will create a lasting memory in addition to giving participants a warm feeling knowing they have directly helped a child. The trees are sourced from sustainable high-quality plantations in the U.S. and are shipped directly to BBBS. A limited number of fragrant, handcrafted wreaths are also available for purchase, but sell out quickly.

Each tree sold helps fund the volunteer-driven agency that provides the gift of a caring, mentoring adult to a child in need. Since 1974, the nonprofit

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living | Difference Makers

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has matched local adult volunteer “Bigs” one-onone with “Littles,” facing adversity. Through the agency’s professional support, Bigs build a strong, enduring friendship with their Little, helping them to build confide ce, set higher aspirations, form better relationships, achieve academic success and avoid risky behaviors.

“It is truly the spirit of Christmas to me,” said BBBS of the Tristate Executive Director Robin Creasy.

“You are buying a tree for your own celebration but you are truly giving an amazing gift. We see the future in our society in the eyes of the kids we serve.

We are investing our future as a community through something as little as buying a tree.”

Tree Sale chairman and board of directors member Alex Gawthrop said visitors to the lots this

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year can expect the same high-quality trees as past years, but he encourages customers to visit earlier.

Tree inventory will be down about 40 percent from previous years due primarily to the ongoing national Christmas Tree shortage, as well as the agency's decision to be cautious given the pandemic and national economic downturn.

The largest change repeat customers will notice is the ability to pay electronically and with a credit card.

“That is a huge thing that people have wanted for a long time. People aren’t going to have to worry about having checks or cash, will be able to be paid by smart phone. Will be more streamlined than the process in the past,” he added, noting it is also environmentally and COVID-19 friendly, in that there will be no paper and it limits the amount of contact sellers will

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living | Difference Makers

have with buyers. Large QR codes will be displayed on the sides of lot trailers, which buyers can scan, add in the price from the price tag and enter their personal and credit card information. Donations to the agency are always welcome, and appreciated he added.

Masks will be required on all tree lots and shoppers will be asked to socially distance from other family groups shopping, as well. Creasy said the agency is also taking additional steps to keep its legion of faithful volunteers safe, including enhanced cleaning of lot trailers and encouraging individuals in the same households and family groups to volunteer together. “I think we have set our path to be the safest we know how to make it,” she said.

In addition to purchasing a tree, Creasy encourages more community members to “Start Something” and become a Big. Compassionate, dedicated adult volunteers are always needed, particularly men. The agency serves about 150 children each year, and there is currently a wait 80 children long waiting to be matched with volunteer, who can provide steady, thoughtful friendship and guidance.

BBBS offers three different mentoring programs for volunteers.

Community-based matches spend one on one time participating in a variety of activities together. Volunteers must be at least 19-years-old, own a vehicle and have a driver’s license. An interview, home visit, background check and reference check also are required. School-based matches meet an hour once a week during the school day.

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living | Difference Makers

To qualify as a “Big,” for the schoolbased program, volunteers must be 18 years old and able to provide their own transportation to the school. For the school program, Bigs do not need a vehicle or driver’s license, but must do an interview with a caseworker and pass a background and reference check. School-based plus program allows volunteers to meet with their little out in the community as well as at their school.

To learn more about becoming a Big, visit www.bbbstristate.org or call 304522-2191 or 606-329-8799 and follow BBBS of Tristate on Facebook, Instagram and Twitter. a

Tree Lots • Huntington Locations: HIMG on Route 60 East; the old Food Fair lot at First Street and Sixth Avenue.

• Ashland Location: Ashland Tennis Center at 13th Street and Oakview Road.

LOT HOURS: Monday – Friday 12 p.m. to 9 p.m.

Saturday & Sunday 9 a.m. to 9 p.m.

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shopping Tri-State Living

up close Despite the pandemic, the Friends of Portsmouth will continue the world famous Winterfest at Market Square.

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shopping | In the Biz

Winterfest FRIENDS OF PORTSMOUTH PRESENT

at Market Square

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Third annual festival will bring Christmas Magic to Portsmouth

Story Carrie Stambaugh | Photography Lacy Golden Davis

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he Friends of Portsmouth’s Winterfest at Market Square will again transform the city’s downtown into a winter wonderland for an entire month in 2020. Now in its third year, the family-friendly festival, centered in the historic Boneyfiddle eighborhood, promises to bring Christmas magic to town despite the COVID-19 pandemic.

The brightly trimmed Christmas trees and twinkling lights throughout downtown, a real ice skating rink, carriage and train rides, live music, a vendor village and a host of other special activities

helped earn Portsmouth the title of Hallmark Hometown Christmas Town in 2019. Organizers say this year’s festival will feature many of the same magical memory-making attractions, but with a few changes to ensure the holiday season is a healthy one for everyone.

A Christmas Tree Lighting Ceremony will kick off vents the evening of November 28 and festivities will continue Thursday through Friday, ending on December 27. The Miss River Days Pageant, a beloved late summer staple in Portsmouth that was postponed, will be held on December 19.

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shopping | In the Biz

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In the Biz | shopping

A Saturday morning character breakfast will also be held at Patties and Pints again this year, with a date to be announced at a later date. Christmas Vacation Vvehicles will return to town this year, as will the S'mores truck and other food and craft vendors.

Santa Claus will likely make several appearances at the festival, but will not be able to take children’s gift requests in person this year (at more than 1,700 years old, he’s at high risk for the virus) and a Christmas parade is also unlikely to occur — parades are not allowed under Ohio’s current COVID-19 guidelines.

Winterfest merchandise will be available for sale, but the festival’s massive Christmas Store will not be open this year.

Attendees will also notice a few other changes — Winterfest area will be sectioned off in o specific a eas with entrances and exits marked, and there will be plenty of signage reminding attendees of guidelines, (as of press time only 50 individuals are permitted

in an area.) Hand sanitizer will also be offered throughout the Winterfest area.

At press time, most of the schedule of events was still being determined by The Friends of Portsmouth, which organizes the annual event. Assistant director Bryan Smith said the nonprofit s determined to put the Merry back in the season this year “by actually having the event and giving the tristate area something to look forward to at Christmas. With so much being canceled this year, we have tried to carry on and so some events will be using social distancing guidelines and best practices.”

The fi st two Winterfests have been ones for the record book — the Guinness Book of World Records, that is. In 2018, Winterfest hosted the most people caroling, (1,880 citizens), while the 2019 celebration set a record for the most people simultaneously wrapping a Christmas Gift (1,482 individuals). Organizers aren’t sure yet if there will be a GWR attempt this

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season, but the grassroots movement that sparked the FOP’s founding is continuing to see an outpouring of support despite the pandemic, said Smith.

“There is a ton of momentum for the City of Portsmouth and the Friends of Portsmouth moving in to the holiday season and 2021,” said Smith. “Friends of Portsmouth will have a full plate in 2021 with comedy nights in the spring and fall, Spring Clean in April and monthly clean ups all 12 months.”

Over the summer, hundreds showed up to the monthly clean up days, maintaining social distancing to clean up the city. While the drive-in movie nights FOP hosted over the summer and its drive-in Independence Day celebration were so successful the FOP is looking to repeat the activities next year with the addition of other activities at the historical Spartan Stadium.

Follow the Friends of Portsmouth and Friends of Portsmouth Presents Winterfest on Facebook for the most up-to-date information and schedule of events. For more information or to make a donation, visit www.friendsofportsmouth. com. Bryan Smith, FOP Assistant Director can be reached at bryansmith@ friendsofportsmouth.com or by mail at PO Box 132, Portsmouth, OH 45662. a

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• Mon-Wed: Closed • Thursday: 3-9 p.m.

• Friday: 3-9 p.m.

• Saturday: Noon-9 p.m.

• Sunday: Noon-6 p.m.

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feature | The Nutcracker

The Show Will Go On Ashland Youth Ballet will stage a performance of The Nutcracker Story Carrie Stambaugh | Photography J.Bird Cremeans

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he old show business adage, “The show must go on,” is being embraced by the Ashland Youth Ballet for this year’s performance of The Nutcracker. Despite the challenges of the COVID-19 pandemic, preparations are underway for performances of the beloved Christmas classic at the Paramount Arts Center from Dec. 4-6.

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The Nutcracker | feature

“Once you have created an experience for your dancers and the community you don’t just say, ‘We aren’t going to do it this year.’ I can sit here and say for 32 years we have been that committed. We have always done some rendering of a holiday show, without interruption. It is one of those things, where I am super proud that we have done that,” said Whaley. She added she understands the tremendous responsibility of putting on a ballet performance during a pandemic but feels the risks can be managed responsibly and the reward — sharing a joyous holiday tradition with the community — will be well received during this dark time.

Just how many shows and how many audience members has yet to be determined but there will be a show, according to director Maria Whaley. She anticipates multiple shows a day with smaller audiences but those details have not been determined yet.

The dance company has performed a Christmas Show annually since 1989, most recently settling into a routine that features a live orchestra and an all local performance of The Nutcracker one year and the next a collaboration between the AYB and the professional dancers of the Moscow Ballet to perform their Great Russian Nutcracker.

Both performances are interpretations of the classic Pyotr Tchaikovsky ballet, which was loosely based on the story The Nutcracker and the Mouse King, written by E.T.A. Hoff an.

This year was slated to be a local performance year with a live orchestra, but Whaley said it will have to be nixed due

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The Nutcracker | feature

to the pandemic and social distancing requirements.

“The pit at the Paramount is not conducive to that. I can’t imagine us being able to conceivably do that at this point. We have hoped, as have everyone, that it (the pandemic) would have eased up a little bit, but is not going in that direction,” she said. Next year’s collaboration is also up in the air, she said.

Despite the challenges and changes, dancers are already hard at work on this year’s show. The usual auditions were scrapped, and any dancer who had been a member before was accepted back. New dancers were accepted by referrals and Whaley said the company was fortunate in that it was able to stage a full company for the performance.

“We typically don’t have a lot of understudies but this year I decided we need to have understudies

in the major roles because we just don’t know who is going to be quarantined," Whaley added.

To ensure the safety of dancers, the company has created very small groups — instead of 8-12 practicing at a time — only six dancers are in a group, and are socially distanced from other groups. Nutcracker practices are also going to be longer — three to four hours — and more intense this year, she noted.

Practice spaces are also being cleaned more deeply — including between groups — and dancers are also being required put their belongings in brown paper shopping bags during rehearsals. No outside bags or backpacks are allowed in the studio. There are also fewer adult volunteers this year too, said Whaley.

The biggest change this year, however, will be the absence of school shows on the schedule.

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“One of the most fun things to do is a school show because the attitude of the audience is just so great,” said Whaley.

She said she hopes those children will have the opportunity to catch one of the public performances, and if not, next year the show will go on again and will hopefully, be a more “normal” experience

for all involved.

Tickets to this year’s Ashland Youth Ballet’s performance of The Nutcracker were not yet on sale as of press time. Contact the Paramount Arts Center ticket office at 606-324-0007 or visit www. paramountartscenter.com for up to date information and to purchase tickets. a

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homes Tri-StateLiving

up close Rather than sell their childhood home, a family turned it into a place for travelers to stay.

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homes | Showcase

HOME AWAY FROM HOME Family turns childhood home into bed and breakfast

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Story, Photography Mark Williams

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estled in a wooded, six-acre plot at the end of a long private driveway in Pea Ridge, West Virginia sits the Landsdale House, a picturesque home full of warm charm and stories.

Originally built in 1920, the house was purchased by Goerge and Carolyn Landsdale in 1961.

As the neighborhood grew around them, George and Carolyn raised their growing family in their “forever” home before passing it down to their five children in 2017.

Rather than part ways with their historic childhood home, the Landsdale children converted the house into a fullyfunctioning bed and breakfast as a way to carry on the family’s tradition of hospitality.

After a year of minor renovations, Hank and Mary Lenz (Landsdale) opened the Landsdale House to guests in August of 2018. In the last two years, the Lenzs have hosted more than 150 travelers of all kinds and racked up numerous five-star reviews on sites like Airbnb. As

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expected, sharing one’s childhood home with strangers comes with a mix of emotions.

“It was strange at fi st,” said Mary Lenz-Landsdale. “I wasn’t sure if the guests would appreciate it like I do. You don’t always know who you’re going to have as guests, and your imagination can go wild, but now that we’ve been doing it a while and we’ve gotten to know people, it’s been really fun.”

The house itself features four rentable bedrooms, two of which are in-suites that have their own private bathrooms. Each bedroom features its own unique theme, and the house is beautifully decorated with vintage and antique furniture. The spacious kitchen and large, comfortable family rooms serve as common areas in which guests can gather for a homemade breakfast, TV time and fellowship. In the warmer months, guests can dine on the outdoor patio or the large wooden deck that overlooks several acres of pristine forest. While the hospitality business has been good to the Lenzs, they both insist that meeting new people is the most rewarding aspect.

“The dynamics are really kind of neat, especially when we do a big breakfast,” Hank Lenz said with a smile.

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homes | Showcase

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“Everybody starts to socialize and you get to fi d out where everyone is from what they’re doing.”

As one can imagine, the recent surge in house-sharing sites like Airbnb has drastically changed the demographic range of travelers for the hospitality industry, but that is part of the appeal for the Lenzs.

“We recently had a couple in their 70s who were just traveling for fun. But when the (My Brother My Brother and Me) podcast was in town, we had a house full of young people. We’ve had business people from the United Kingdom stay with us. We even had a writer from Australia here. He stayed for a night and loved it so much that he stayed nine more nights! He said he got about a third of his new book done here. We also get a lot of people who will come to the area visiting family and they prefer to stay with us rather than a hotel. The reasons are varied, but it seems like we get people from almost every walk of life imaginable.”

Although the Lenzs typically take the months of December and January off f om hosting, the Landsdale House isn’t lacking in holiday cheer during the weeks leading up to Christmas.

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“Being from a big family like ours, Christmas was always a big deal,” Mary said. “Even when we all lived away, we would all try to get back and be together here in the house at Christmas.”

Miniature gingerbread houses and festive stockings line the fi eplace mantles, while wreaths, ribbons and homemade evergreen arrangements adorn doorways and centerpieces. Multiple trees tastefully lined with ornaments light up each common room, filli g the house with an idyllic holiday joy that feels all too uncommon.

Like every corner of the devastated travel industry, the Lenzs have been forced to adapt during the

COVID-19 pandemic. The already immaculately clean innkeepers have taken extraordinary cleanliness and sanitation measures to ensure the safety of their guests.

They’ve also implemented a more fl xible cancellation policy and are committed to educating themselves on preventative measures provided by the CDC. By following these guidelines, the Lenzs are confident the Landsdale House and the country can come out of these unprecedented times stronger than ever before.

“We are still going for it,” Mary said. “Hopefully things will get better soon. This is a special place for us and we still want to be able to share it with others as well. a

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Tri-StateLiving

food

up close Huntington woman uses “mad science” to perfect family recipe.

p. 48

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food | In the Kitchen

Perfecting CONFECTION Tibbenham Chocolates recipe took years to craft

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In the Kitchen | food

Story, Photography Mark Williams

“M

ad” is probably not a word used to describe Michelle Hill often.

The 61-year-old entrepreneur exudes the kind of welcoming warmth and jovial sense of humor that makes everyone in the room feel at home. But when it comes to the top secret recipe for her renowned chocolate covered cherries, Hill insists she was a “mad scientist.”

After discovering an old family recipe for chocolate covered cherries as a young 20-year-old, Hill spent the next two decades tinkering with

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and perfecting her own version of the family secret. With her closest friends as taste testers, Hill concocted creation after creation using 30 different chocolate manufacturers, four dozen different cherry orchards and countless brands of cream. Finally, in 1999, all of her tasters told her to stop.

“I thought they were bored with it, that they’d had enough.” Hill says with a laugh.

“But all at once they said ‘whatever you did with the last one...stop. That’s it. Whatever you did, it’s perfect.”

With that recipe revelation, Tibbenham Chocolates was born. What started as a gift-making venture for close friends and relatives has since grown into a thriving seasonal business. Operating out of a small commercial kitchen within Hill’s longrunning quilting and sewing supply store, WV Quilt, Hill and her small team of friends prepare, package, and deliver gourmet chocolate covered cherries non-stop from

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In the Kitchen | food

November to March. With the help of online sales and a growing social media buzz, Tibbenham could soon outgrow its humble beginnings.

“It’s exceeded all my expectations. It’s started to really boom. Last year our orders doubled, and this year they have tripled. I almost can’t keep up with the demand. I’m at capacity.”

All it takes is one bite of a Tibbenham chocolate to understand the surging demand. But like any successful start-up, there is more to Tibbenham than just the heavenly taste. Family friend and Barboursville native Kenny Jones purchased the domain name chocolatecoveredcherries.com for Hill in 1999, built the fi st Tibbenham website, and helped design the brand’s elegant packaging.

“He was so helpful. He walked me through everything, and I appreciate him so much. The deal was, his mother is to receive a box of free chocolates every year in exchange for his help. And to this day, I deliver them. She will always have free chocolates.”

Hill, a Michigan native, also credits the West Virginia Small Business Development Center for guidance in the early years of Tibbenham.

“Amber Wilson at the small business association here in Huntington was instrumental to me. She showed me the roads. She guided me through how to do it. She really brought things to my lap and said ‘this is what the state of West Virginia will do for you, all you have to do is ask and apply.’ And me and my companies will never, ever leave West Virginia because of that.”

While many people have played an integral part in the Tibbenham story, the company’s success is still centered around its extraordinary product. And with success comes the possibility of growth. As new vendors are added and online orders double and triple every year, Hill is now considering extending her production into the Easter holiday.

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food | In the Kitchen

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Not surprisingly, offers to franchise the brand are starting to appear as well.

“I’ve talked to several potential franchisers, one in Dallas, one in Houston and a couple around here in Wayne county. I’m really starting to consider it. And I already know how I would do it too.”

With an unequaled product and numerous avenues for expansion ahead, Tibbenham Chocolates has seemingly unlimited potential. But watching the team in action feels more like a confectionist club of close friends than a rising brand out

for fi ancial domination.

The staff of lo al Barboursville women playfully joke with each other while carefully attending to their assigned stations. This festive atmosphere is undeniably infectious, but Hill and her staff lways put the stringent Tibbenham standards of excellence fi st.

“I’m a perfectionist. I inspect each and every cherry personally,” Hill says sternly. “ If it doesn’t meet my specifi ations, if it doesn’t look just right, it gets tossed into our ‘ugly duckling’ pile.” Her gravitas slowly fades into a smile. “Then it gets eaten...by us.” a

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food | From the Cookbook

Cranberry Orange Bread Pudding PUDDING: • 1 loaf Texas toast or day-old bread • 1-2 tablespoons softened butter • 1 1/2 cups fresh cranberries • 6 eggs • 3/4 cup granulated sugar • 3 1/2 cups 2% milk • 1 teaspoon freshly grated orange zest • 1/4 cup fresh orange juice • 1/4 cup unsalted butter, melted and slightly cooled • 1 1/2 teaspoons vanilla extract • 1/8 teaspoon ground cinnamon • 1 1/2 tablespoons coarse granulated sugar (optional) ORANGE CUSTARD SAUCE: • 3 egg yolks • 1/4 cup granulated sugar • 1 cup half-and-half • 1/2 teaspoon freshly grated orange zest

RECIPES.indd 2

To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out. Preheat oven to 375˚F. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread.

Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.

To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce. Serve bread pudding with warm custard sauce over top.

11/5/20 10:28 AM

From the Cookbook | food

Sweet Potato Waffles • 1 cup all-purpose fl ur • 1 tablespoon baking powder • 1/4 teaspoon salt • 3 eggs, separated • 3/4 cup 2% milk • 1 pouch Honest Earth Mashed Sweet Potatoes • 2 tablespoons vegetable oil, plus additional for brushing on waffle on, divided BERRY COMPOTE: • 1 cup raspberries • 1 cup blackberries • 1 cup blueberries • 2-3 tablespoons granulated sugar • 1 dash lemon zest or juice • Whipped cream

Preheat waffle on to medium heat. In medium bowl, whisk fl ur, baking powder and salt.

In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth.

Add fl ur mixture to egg and milk mixture; blend until no clumps remain.

In separate bowl, whip reserved egg whites until stiff p aks form. Fold egg whites gently into batter.

Using pastry brush, oil waffle on then add batter and cook until waffle emoves easily. Repeat with remaining batter.

To make berry compote: Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries.

Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer.

Serve warm over waffles d top with whipped cream.

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food | From the Cookbook

Sweet Potatoes with Pecans & Toasted Marshmallows • 1/4 cup chopped pecans • 1 pouch Honest Earth Mashed Sweet Potatoes • Nonstick cooking spray • 1 1/2 cups miniature marshmallows

Position oven rack in upper one-third of oven.

Preheat oven to 350˚F. In blender, blend pecans into sweet potatoes.

Divide between two 1-cup ramekins sprayed with nonstick cooking spray. Sprinkle with marshmallows and bake about 15 minutes, or until marshmallows are toasted and browned.

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From the Cookbook | food

Roasted Onion & Garlic Mashed Potatoes ONION: • 2 cups white onion, diced • 1/4 cup coarsely chopped garlic • 1 tablespoon olive oil POTATOES: • 8 cups potatoes, peeled and cut in half • 8 cups water • 6 tablespoons butter • 1/2 cup sour cream • 2 teaspoons salt • 1/2 teaspoon ground black pepper

Heat oven to 350˚F. Combine onions, garlic and olive oil. Place in ovenproof baking dish; cover tightly with foil and bake 45 minutes until tender. Remove from oven and set aside.

In large saucepan, cover potatoes with water and bring to boil over high heat. Reduce to medium heat and cook 20-30 minutes until tender. Drain well. Do not let cool.

In bowl, mash or whip potatoes, roasted onions, butter, sour cream, salt and pepper until fluffy a d combined.

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food | From the Cookbook

Reindeer Pecan Brownies • Nonstick cooking spray • 1 stick (1/2 cup) unsalted butter, melted • 1 tablespoon pecan or canola oil • 1 cup, plus 2 tablespoons, granulated sugar • 2 large eggs • 1 teaspoon vanilla extract • 1/2 cup all-purpose fl ur • 1/2 cup cocoa powder • 1 teaspoon espresso powder (optional) • 1/4 teaspoon kosher salt • 20 raw pecan halves, cut in half • 40 candy eyeballs • 20 red chocolate candies • 1/4 cup chocolate chips

Preheat oven to 350˚F. Spray mini muffin tin wit nonstick cooking spray. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute.

Sift in fl ur and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick.

Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. ke 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs.

Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off s all portion of one corner to use as tip. Use melted chocolate to attach pecan antlers, candy eyeballs and red candy noses.

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From the Cookbook | food

Gingerbread Pecans • 1 large egg white, beaten • 2 cups raw pecan halves • 2 tablespoons granulated sugar • 2 tablespoons light brown sugar • 2 teaspoons gingerbread spice blend • 1 pinch salt

Preheat oven to 300˚F. Line baking sheet with parchment paper; set aside.

In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet.

Bake pecans 40 minutes, stirring halfway through.

Allow pecans to cool completely.

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Pumpkin Pecan Pie Bites CRUST: • 1 1/2 cups raw pecan pieces • 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes • 1 pinch pink salt FILLING: • 1/3 cup pumpkin puree • 1/3 cup full fat coconut milk • 1 teaspoon pumpkin spice • 1/4 cup maple syrup • 1 pinch pink salt • 1 scoop collagen peptides (optional) • 12 raw pecan halves, for topping

To make crust: In food processor, process pecan pieces, drained dates and salt until combined and “dough” starts to form into ball.

To make filli g: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.

Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fi gers to press crust into even layer.

Evenly disperse pumpkin pie filli g among openings until tins are about half full.

Top each with one pecan half and place in freezer at least one hour.

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From the Cookbook | food

Peppermint Shortbread • 2-2 1/2 sticks unsalted butter, softened • 3/4 cup powdered sugar • 1 teaspoon pure vanilla extract • 1 teaspoon salt • 2 1/3 cups all-purpose fl ur • 3/4 cup peppermint crunch baking chips

In stand mixer fit ed with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth.

Gradually add fl ur and mix on low until combined.

Add baking chips and continue mixing on low until fully combined.

On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm Heat oven to 350° F. Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.

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food | From the Cookbook

Winter White Margarita • 12 ounces coconut milk • 12 ounces silver tequila • 1 tablespoon orange extract • 2 1/2 cups ice • 1 1/2 cans Zevia Lemon Lime with Bitters • Granulated stevia, for garnish (optional) • Cranberries, for garnish (optional) • Rosemary sprigs, for garnish (optional)

In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth.

Rim six glasses with granulated stevia.

Divide mixture among glasses and garnish each with cranberries and rosemary, if desired.

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From the Cookbook | food

Cranberry Moscow Mule • 1 cup cranberries, plus additional for garnish (optional), divided • 3/4-1 cup water, divided • 2 ounces vodka • 1-2 ounces fresh squeezed lime juice • 4 ounces Zevia Ginger Beer Mixer • Ice • Rosemary, for garnish (optional) • Lime slices, for garnish (optional) • Cinnamon sticks, for garnish (optional)

In saucepan, boil cranberries in 1/2 cup water until they burst.

Use fork to smash cranberries. Boil 3-4 minutes.

Keep mixture moist by adding water 1/4 cup at a time.

Let mixture cool to room temperature.

In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice.

Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired.

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the last word

Redefini g Portsmouth culture

I

n previous years, the Scioto Valley was thrust unpleasantly into the national spotlight. Residents of struggling communities suddenly found themselves

struggling under the gaze of the nation. With this attention came compassion, but also ridicule and

Jenna Stewart is the collections manager and performing arts coordinator for the Southern Ohio Museum.

misunderstanding. Since then, our population has pushed back against the narrative of helplessness with a thriving culture of hope. This public art movement is an expression of strength and pride, shared experience and a rejection of the shame and the negative labels of outsiders.

The town I work in and love is a perfect example of the positive influence of artistic output on striving communities. Portsmouth is growing a culture of art as a celebration of our resilience, while an energetic arts district brings economic growth and civic engagement. There are many public projects blossoming right now, from outdoor performances and events to murals; Portsmouth is full of artistic expression. Though current events may have changed the model slightly, our community is still creating.

City council has passed legislation creating an arts/culture/innovation district, which will help develop and promote artistic growth. Additionally, City Council member Edwin Martel is organizing a Public Arts Commission, which will utilize public and private spaces to display art.

The Portsmouth Street Art project is looking to

create art around town, and now working on a mural on the side of a downtown business. Future plans include hosting art events and working with the city to secure a location for their community art spot.

The Southern Ohio Museum, in collaboration with the 14th Street Community Center, will be hosting an interactive art event, featuring community submitted work on subjects such as recovery, suicide awareness and growth, to display alongside the exhibition “Purpose in Your Darkness,” with art by Maxine Malone and Klaire Smith.

Artist Charlie Haskins recently completed a mural commissioned by the Portsmouth Unity Art Project, a committee formed by Gerald Cadogan and Jeremy Burnside, whose goal is to promote unity through public art and events. The Unity Project also recently hosted an emancipation day celebration.

It’s important not only for communities to see art in their own streets, but also to actively participate in that expression. I’d love to see the public art movement grow and knit our Appalachian communities together.

66 | Tri-StateLiving

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11/4/20 2:14 PM

TRI-STATE REGIONAL CANCER CENTER

There is no reason to drive out of town for your radiation treatments when nationally recognized care is right here in Ashland!

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FOR AN APPOINTMENT CALL

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SOMC Orthopedic Associates

You have things to do, people to see, games to play – hey, we get it!

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11/4/20 11:18 AM