Candace Nelson

Los Angeles

Freelance Writer and Editor at Freelance

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Articles

A Star the Mountains: Appalachia’s only Michelin-ranked restaurant

5 days ago | thebluegrassstandard.com | Candace Nelson

The culinary capitals of the world—Paris, Tokyo, New York—are flush with award-winning dining institutions. These establishments often feature sleek, modern dining rooms or historic spaces with centuries of prestige, helmed by chefs with years of classical training. Their menus showcase rare ingredients, intricate plating, and a level of service that borders on theater. It’s the kind of dining experience one expects in a bustling metropolis, where access to luxury is the norm.
WV Culinary Team: A mess of greens makes for a clean plate

2 weeks ago | herald-dispatch.com | Candace Nelson

“Greens” are often paired with tomatoes, cucumbers and croutons for a light lunch in many parts of the country. In Appalachia, though, “greens” go best with a ham hock, bacon or fatback as part of a hearty dinner. That’s because in Appalachian cooking and throughout much of the American South, greens typically refers to leafy vegetables that are cooked and slow-simmered with flavor bombs, like smoked meat, onions and spices.
From still to soda: Mountain Dew, Appalachia’s favorite drink flows from the mountains

1 month ago | wvgazettemail.com | Candace Nelson

Mountain Dew has long been the preferred beverage in Appalachia. It has just taken on a few different forms over the years. In the first part of the 1900s, “Mountain Dew“ referred to moonshine — the illegal, potent whiskey. In the latter part of the 1900s, “Mountain Dew” referred to an electric green citrus soda high in caffeine. Both, though, have deep roots in the Appalachian Mountains.
WV Culinary Team: From still to soda: Appalachia’s favorite drink flows from the mountains

1 month ago | wvgazettemail.com | Candace Nelson

Mountain Dew has long been the preferred beverage in Appalachia. It has just taken on a few different forms over the years. In the first part of the 1900s, “Mountain Dew“ referred to moonshine — the illegal, potent whiskey. In the latter part of the 1900s, “Mountain Dew” referred to an electric green citrus soda high in caffeine. Both, though, have deep roots in the Appalachian Mountains. In the late 1920s, a Knoxville, Tennessee, entrepreneur named Max Licht developed a brand-new soda.
From Factory Floors to Dining Tables: The Foods Born Out of Industry

2 months ago | thebluegrassstandard.com | Candace Nelson

Throughout history, food has been shaped by labor demands, and some of the most iconic dishes in American culinary culture were born out of necessity and ingenuity. These meals weren’t designed for fine dining but to sustain workers through long days in fields, factories, mines, and on the road.
WV Culinary Team: A tree that feeds the soul

2 months ago | wvgazettemail.com | Candace Nelson

In Appalachia, spring doesn’t just arrive — it creeps in slowly, teasing warm days before pulling back with a late frost. The mountains drop signals of spring: the first daffodils in fields, birds chirping in the morning and forsythia exploding in golden fire along fencerows. But the real herald of spring, the one that says winter has finally loosened its grip, is the redbud tree.
These famous chefs visited Appalachia for one fundamental reason

Mar 1, 2025 | thebluegrassstandard.com | Candace Nelson

Many of the world’s most famous chefs thrive in bustling big cities, where culinary innovation and diverse cultures shape their craft. However, some of these celebrated culinary talents have ventured into Appalachia, drawn by its unique charm, deep culinary traditions, and rich natural resources. For some, the chance to connect with the region’s foraged ingredients, like ramps and pawpaws, inspires their menus. For others, a specific initiative draws them to the mountains.
WV Culinary Team: Stuffed peppers by any other name still taste as sweet

Feb 22, 2025 | wvgazettemail.com | Candace Nelson

Stuffed peppers have a long and diverse history, with variations appearing in cuisines across the globe. The concept of stuffing vegetables is centuries old, and peppers, which are native to the Americas, are a popular choice due to their hollow cavity and bitter flavor. Countries in the Mediterranean and Middle East stuff their peppers with rice, herbs and sometimes ground meat.
Appalachian James Beard Award Recipients

Feb 1, 2025 | thebluegrassstandard.com | Candace Nelson

Appalachian restaurants that have earned James Beard awards represent the region’s vibrant culinary heritage, blending tradition with innovation. These establishments showcase the diversity of Appalachian cuisine, from hearty comfort foods like those at Jim’s Steak & Spaghetti House in West Virginia to refined farm-to-table experiences such as The Barn at Blackberry Farm in Tennessee.
WV Culinary Team: I’ll send an S.O.S. to the world

Jan 26, 2025 | herald-dispatch.com | Candace Nelson

Creamed, chipped beef on toast, often referred to by the military nickname “S.O.S.” — a shorthand for “Stuff on a Shingle,” with more colorful interpretations in less formal settings — is both a nostalgic comfort food for some and a chided necessity for others. This humble dish is made of thinly sliced dried beef served in a creamy white sauce over toasted or plain bread. As a quick aside: What IS dried beef? Just like it sounds.