Irish Beer Cheese

We’re bringing you another simple and tasty recipe for St. Patty’s Day (or really any day.) This dip is super versatile and can be used as a topping or grab some pretzels, homemade chips, etc. and dunk away! We went for a fruit-infused beer from Biker BrewHouse for this…cheese and berries are a perfect combo and the flavor really turned out great in this recipe.


Video, production, & photos by Bill of Pebble Media!

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Nova Coffee

Did you ever have a place growing up that was free of social bounds? Like a secret getaway where imagination could flood your mind? Maybe a treehouse where you did your first sketches, or a garage where you strummed your first chord? For others it may have been a small nook in the attic where you could read without the constant annoyance of a younger sibling. I’m sure I’m not the only one that escaped to the basement of a friend’s house away from glaring eyes and ears of parents, where secrets and folklore spread between comrades and cohorts. As we get older we tend to forget these places. We are more concerned with that next exam or promotion. We spend less time opening our minds and hearts, and more time crunching numbers or meeting deadlines. Our only escape soon becomes a scroll down social media alley. My friends—a place awaits your inner childhood memories. Nova coffee in downtown Warren is a place that will easily become your new getaway—young or old alike.

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Sweet Melissa’s

Well January has come and gone. We brought in the new year, the groundhog has declared our inevitable future, and like most of you, we have already given up on our New Year’s resolutions. Between surviving the holidays, a wedding, a honeymoon and a birthday, my healthy notions had no chance. I was almost in diet desolation as I strolled the grocery aisle looking at things like rice cakes and celery. *Cringe* Then it hit me! I remembered a place where my nutritional calibration and taste buds had met. In an instant I was revived, I knew what the answer was, and Spade and I are here to share it with you.

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Keep it Simple, Keep it Local

As most of you have probably already heard, two of our favorite spots in downtown Columbiana will sadly be closing their doors at the end of this year. Generations Coffee Lab and All Good Things were a big part of the draw for Spade and I to travel to Columbiana. In hearing of the closures, it was not only heartbreaking but also aggravating. These were two local spots with integrity, high quality products, and style. What would cause these two amazing places to have to make that hard decision to throw in the towel? While there may have been internal factors that led to the recent events, I felt like there was more to the story. The only common denominator was the community. This in no way is a jab at the Columbiana community, the area is brimming with some of the most caring and accommodating people we know. However, it is an introspective look at our entire Mahoning Valley and what we need to do take this area to the next level.

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 In the food world trends come and go. Last year we were all going crazy over our acai bowls. A few months ago we couldn’t stop posting pics of our designer doughnuts. Just like with anything else, food trends are ever changing—they come and go. We have gotten some of our greatest culinary achievements through food trends. Noodles in the first century, soufflés of the early eighteenth century, or the great fondue craze of the 1970’s. Where would we be without all of these innumerable food trends? They all build off of each other and help to create something new. Like a saucier with their 5 sauce bases. Food trends, much like fashion trends, tend to rotate. We’ve all been drinking our kombucha lately, but this is an ancient Asian drink that has been around for thousands of years.



I think when people throughout the country think of Ohio, what comes to mind for them is mostly farmland and a vanilla demographic. Little do they know how ethnically diverse things really are here in the Buckeye State. In the Valley we tend to always gravitate to ethnic traditions of Italy and sometimes Greece which I’m assuming is because of the large population of Italian and Greek Americans in the area. Being of both Italian and German decent, I find myself doing the same thing. I tend to cook more pizzas and pastas than schnitzels and brats. Well friends, there is one time of year when Spade and I get to celebrate our German side— and that time is Oktoberfest.

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Bake Me Treats

It feels as though summer just began, yet as I look around I see leaves falling and pumpkin spice lattes hitting the menu board at the local big-box coffee shop. While this means summer festivals are wrapping up and backyard barbecues are coming to an end, there is a silver lining. First, it means that it’s time to bust out the boots, sweaters, and hoodies. (Which we all know we have been secretly waiting for.) Best of all, what this means is as we approach holiday season we also approach carb season. Whether its fond memories of baking with grandma or the smell of pizzelles on the weekends, there’s something about fall that just screams baked goods.

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“5 Course Interview” Erik Hoover

Love is an odd state. It’s so much more than just a feeling. It may start off as a feeling, but it never resolves to remain in that state. It’s usually ignited by one of your senses. Whether sight, smell, taste, touch, or hearing, that initial feeling must migrate to your will if it wishes to remain love. For example, you may fall in love with a certain city while on vacation. The beautiful sights, the sound of the ocean, the smell of flowers, the feel of fresh snow under foot. All of these things may spark a passion for this particular place. If you are truly in love with this destination you must choose to live there. The longer you stay the more you love your new home. You may have never known you loved gardening until you chose to actually live in such and such a town. Bird watching becomes something you surprisingly find an interest for now that you chose to live in your favorite place. Besides our love for each other, Spade and I have fallen in love with the food in the Mahoning Valley. As we to return to our favorite spots, we have found that we have a certain affinity for the people behind the food as well—which is why we created what we call the “5 Course Interview.” This is an opportunity for us to introduce and connect you to some of the amazing people that we have gotten the pleasure to meet along the way. In this episode we are excited to introduce you to Chef Erik Hoover. He is the man who has brought us one of the best BBQ joints this side of the Mississippi. We hope that you, like us, will fall in love with not only the amazing food but the stories and people behind it.


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