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Trains first came to Wheeling on January 1, 1853.  In 1907-08, the B&O Train Station was built. The train trestle spanned three streets in Wheeling and right by the train station itself, and when you think about it and look at the photos, it was a massive undertaking. The bridge went across Chapline Street, Market Street, and Main Street before turning south through Wheeling. I used to love walking under the bridge going to downtown Wheeling. This beautiful train station is still here and houses West Virginia Northern Community College. It is a fantastic structure. It has been a passion of mine to showcase and preserve Wheeling’s rich history with this series of historic photographs that briefly highlight businesses or buildings that are “Gone Forever” from the fabric of Wheeling life and the Ohio Valley. I hope with this “Gone Forever” series, I will be able to show the large amount of industry and commerce that thrived here in the early 1930’s and 1940’s, attracting people from many countries and all walks of life who all helped to make Wheeling the greatest city in West Virginia. If you have suggestions on a favorite business or location that is gone, please submit that to me at [email protected] I will do my best to search out and tell that story.

The trestle near the train station spanned Chapline Street.

This is a terrific view looking south showing the Market Street trestle with a old train coming across and a nice billboard for South Wheeling Bank.

This trestle guided trains to the B&O Train Station in downtown Wheeling.

It wasn't pretty on Main Street looking north with the now Boury Lofts in the background.

This view shows a trestle that led to the train station, and the City-County Building is in the background.

This part of the bridge was near the former Wholesale Grocery. James Thornton has published several volumes of history on the city of Wheeling, and those interested in purchasing one of them can do so by contacting him at [email protected] or visit the Creative Impressions website.

The first conversation was even on the local airwaves when Chef Christian Kefauver said he was confident such an hour-long culinary segment was possible. So, he made it happen.  Each Tuesday afternoon on The Watchdog, 98.1 FM WKKX and 97.7 FM WVLY, from 4-5 p.m., the “Pointe Restaurant at Wheeling Island Hotel-Casino-Racetrack Culinary Showcase” airs, and it also is broadcast on Facebook on The Watchdog Timeline. Kefauver, the chair of the Culinary Arts Department at West Virginia Northern Community College, even recruited colleague Chef Gene Evans as well as Chef Rocco Basil for the majority of the shows that have been aired since June 2017. Chef Matt Welsch from the Vagabond Kitchen and Chef Jeramy Tirpak from Good Mansion Wines also have been asked to appear on the show. “When I was asked, I thought it would be a lot of fun and that it would be a great way to promote our Culinary Arts Department here at the college,” he explained. “And that’s exactly what it has proven to be, and it’s raised a lot of awareness about everything we do here. “Plus, I knew it would be a challenge to get an entire meal prepared in an hour, but now it’s seems like a pretty easy task as long as we’re able to do our prep before the show,” Kefauver said. “The goal is for people to listen, and to give those listeners some new ideas for dinners at their homes. We make them pretty simple, and all of the ingredients are available at one of the grocery stores in the area.”

Brad Leonard, a producer and production manager for The Watchdog, serves as the cameraman for the Facebook Live on The Watchdog's Timeline.

The Cast

The chefs often have sous chefs, and culinary students from WVNCC have served the role as well as guests, including Jessica Rine, executive director of the United Way of the Upper Ohio Valley and a culinary columnist for LEDE News. “The students learn a lot from being on the show because there’s real pressure involved to do everything the right way, but quickly because that’s exactly how they will have to do in a restaurant,” Kefauver said. “When we cook at home, we do it on our pace, but when you’re at work, you’re preparing meals for people who are hungry and want their food as quickly as possible. “And when we have guests on the show, it’s a lot of fun because sometimes they know what they are doing, and other times they don’t have a clue and have to learn just like our students,” he said. “I am grateful that Chef Gene and Chef Rocco help me out because there are Tuesdays when I am busy doing one of my other jobs, and it’s a lot of work, too, so that’s why it’s good to take a break.”

Helping Local Folks