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National bands, local brews make fun pairing

Fans of local microbrews and touring bands will get a taste of both at the upcoming "Brew Skies Festival" Aug. 9-10 at Canaan Valley State Park.

In its second year, the brainchild of Mountain State Brewing Co. owners Brian Arnett and Willie Lehmann will feature brews from Mountain State, Bridge Brew Works, Morgantown Brewing Co., Lost River Brewing, Chestnut Brew Works and Blackwater Brewing.

And guests can sip and sample while listening to headline acts like Baltimore's J. Roddy Walston & The Business, Nashville's soulful Luella & The Sun and Alabama-based singer/songwriter Grayson Capps. Other appearances include regional favorites The Wild Rumpus, Johnson's Crossroad, Rasta Rafiki, The Hillbilly Gypsies, Fletcher's Grove, The Greens, Farnsworth and more.

Music will run from 3 p.m. to midnight that Friday and 11 a.m. to midnight Saturday. There will also be a number of arts, crafts and food vendors on hand, including El Grand Sabor, Tip Top Coffee and Canaan Valley Resort's famous BBQ.

For more information or tickets, visit or call 304-463-4500. Tickets for the entire weekend are $50, or $30 for a day pass. For a variety of lodging options, visit


I received another tip this past week from a reader on substituting cauliflower in place of potatoes to boost a salad's nutritional value.

"I read your column all the time and love it," writes June Staats. "I also clip some recipes I think I may try. I read the one about the cauliflower instead of potatoes in a salad and I love that idea."

She said she once made potato salad using half cauliflower and it turned out great.

"Just barely cook the cauliflower until crisp-tender and add to cooked and diced potatoes and then whatever you like in a salad. I dressed it with mayo, mustard, vinegar and a sugar dressing I make. It's very good and the ladies at church love it!"


Speaking of side dishes, I recently wrote about the health benefits of delicious grains like faro and quinoa after sampling a wonderful faro dish served by John Brown's team during the cooking competition that took place at "Edgewood Becomes a Work of Art" earlier this month at the country club.

In light of that, check out this week's easy recipe courtesy of Alter Eco for a colorful Summer Quinoa Salad that blends fresh veggies and basil with the nutty grain for a festive side dish.


Finally, in light of the recent piece I did on spicing up your traditional burger toppings and condiments, here's a "Mayo Clinic" report from a recent issue of Bon Appetit I thought you might find interesting as well.

"It seems impossible to improve on a creamy swipe of mayonnaise, but spiking our favorite decadent spread with another ingredient or two makes it even more complex and flavorful," the article began. "Just stir one of these components into store-bought mayo."

* Sesame seeds and toasted sesame oil, for roast pork or grilled fish.

* Sriracha hot sauce, for pulled pork, roast turkey or grilled chicken.

* Malt vinegar, for fried fish or chicken cutlet sandwiches.

* Anchovy paste, to add a hit of deep umami flavor to a tuna fish sandwich.

* Lemon zest and juice, to brighten up chicken salad or steak sandwiches.

* Sambal, a spicy Southeast Asian chili sauce, paired with fresh herbs (like basil and mint) on a roast beef sandwich.

* Fresh herbs (like parsley, tarragon and/or chives) for an easy green aioli for an egg sandwich.

Summer Quinoa Salad

1 1/2 cups quinoa, preferably rainbow

1 tsp. salt

2 cups fresh corn

1 cup tightly packed basil leaves, finely chopped

1/2 cup roasted red peppers, chopped

1/2 cup diced red onion

2 Tbsp. olive oil

3-5 Tbsp. fresh lemon juice (1 or 2 lemons)

1. Rinse quinoa thoroughly in cool water and drain.

2. In a medium saucepan, combine quinoa, salt and 3 cups water. Bring to boil over high heat. Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is absorbed. Let cool, then transfer mixture to large serving bowl.

3. Toss well with fork, fluffing, and add the basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasons to taste.

Contact writer Steven Keith at or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at


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