Thursday, September 20, 2018
Undo's is a Northern Panhandle staple.
The Benwood location is the original.
Their hours are sometimes tough with me schedule (not opening until 3 p.m.), but I was able to swing through and got some early dinner to go. The dishes all come with this amazing bread.
I got the "taste of Italy," that had penne, meatball, and chicken parmesan.
It also came with salad!
Have you been?
Wednesday, September 19, 2018
Reading one of those "must try" lists that I always do, I came across the "frenchburger."
This burger is apparently native to my part of West Virginia - Weirton!
Yet, I had never heard of it. It was sold at Frank's, which is no longer around, and then other restaurants picked up this regional take on the burger.
The one that is most noted for carrying it is Patty's Family Restaurant in Weirton.
This burger is served with grilled peppers and onions, cheese, and with a spicy beef sauce on grilled bread.
And to help taper the spiciness, I went with a side of applesauce.
I was excited to finally try this dish, and I think I may have to do some more exploring!
Tuesday, September 18, 2018
I'm literally always down for a good local grocery.
Jebbia's Market in Wheeling has fresh fruits, vegetables, a deli counter and more.
Look at those perfectly aligned fruits!
It was hard for me to not buy literally my entire week's worth of groceries here - but considering I was hours away from home that wouldn't have been a good idea anyway,
I did grab some of those gummy coins (omg yum).
Even an olive bar from Delallo!
They have some of their own products.
And I had to try the pepeproni roll dubbed "A Shadyside Tradition."
Have you been?
Monday, September 17, 2018
The Appalachian Food Summit is a really amazing event that brought together chefs, writers, and other folks in the food industry.
This is the first time it's been held in West Virginia, so I was excited to check it out.
The summit consisted of incredible speakers, performances, and, of course, food.
I was so excited to see folks like Ronni Lundy, Crystal Good, Kristian Thacker, Mike Costello, Courtney Balestier, Nancy Bruns, Emily Hilliard & more.
I had the pleasure of hanging with Ashton Marra, Katie Schell & her husband, Marion Ohlinger & his wife, and Matt Welsh.
Coffee was served by Firsthand Coffee throughout the summit.
And, we heard from so many great, inspiring folks.
I may have geeked out when I met Ronni Lundy!
Lunch for the event consisted of pepperoni rolls & a tomato sandwich bar.
There were four different bakeries represented: Home Industry, Abruzzino's, D'Annunzio's, and Tomaro's - all from Harrison County.
I had to try one of each, plus they had sweet peppers and hot peppers, too.
The tomato sandwich bar was so impressive!
There was salt-rising bread, Buxton bacon sourdough, and Tomaro's bread.
Tomatoes were Mortgage Lifer Tomatoes, Hillbilly Yellow Tomatoes, and Cherokee Purple Tomatoes. Mayos were Duke's, herby mayo, and hot fat mayo. Plus JQ Dickinson salt, smoked salt and kosher salt.
I tried an open-faced with the salt-rising and Duke's, then the Buxton and hog fat.
And there was fritti for dessert, which is like an Italian donut. There were a ton of different sauces. I tried both the sorghum and caramel. That caramel was soo good.
And there were also roasted veggies to go along with everything.
Including Baba O'Riley Ganoush and fermented watermelon.
After a few more sessions, it was time for pickles & zines happy hour.
And, I ate all the pickles and bought all of the zines.
It was really cool that chefs from all over contributed all sorts of pickled goodies - loved the beets and sour corn!
Travelin' Appalachians Revue had some readings, and Keegan Lester is my all-time favorite now!
At this happy hour, they also had flatbreads from Mia Margherita.
So many pickles!
So many zines!
And now moving onto dinner, we talked a lot about corn and its importance.
Just look at this amazing menu!
Chef Amy Dawson - Lost Creek Farm
Salt-rising bread panzanella salad with fall squash, cucumber, baby greens & pickled onion with sourghum vinaigrette.
Buckwheat buttermilk black walnut sheet cake with pan-fried apples & whipped cream.
Chef AuCo Lai - The LEE Initiative in Corbin, Ky
Charred miso eggplant & sushi rice, lotus root kimchi, sweet pickled mustard green
Chef Kristin M Smith - The Wrigley Taproom & Eatery in Corbin, Ky
Pottliker greens & beans (Old Homestead Farm)
Pork rinds & pimento cheese (Faulkner Bent Farm)
Chef Pamela DeLaude - Bridgeport Conference Center in Bridgeport
Catfish empanada with yellow pepper sauce
Skewered beef hearts with chimichurri sauce and corn relish
Chef Ashley Capps - Buxton Hall Barbecue in Asheville
Brunswick Stew made with smoked pulled pork, smoked chicken, South Carolina hash & homegrown vegetables
Homemade peanut butter crunch
Did you go? What was your favorite part?