Oddfellers' Fine Foods is a Richwood restaurant under the direction of Chef Libby Nolle, who has recieved statewide recognition for her food. The restaurant held a fancy ramp supper - it is Richwood after all - for $80/person. "These ain’t your grandma’s ramps, perhaps, but we are all super proud and excited to be able to host our first annual “Oddfellers’ Fancy Ramp Feed.” Libby has gone above and beyond in creating an intriguing and delicious six course menu that celebrates our Appalachian culinary traditions in a manner that is elegant and refined, yet bursting with flavor at every turn. A dinner worth changing your plans for," the event read. Cornbread Crostini with Whipped Feta, Ramp Jam, and Toasted Pine Nuts Creamed Ramp and Potato Soup with Fresh Chives and Truffle Oil Baby Kale Salad in Citrus-Ramp Vinaigrette with Mandarin Oranges, Goat Cheese, and Toasted Almonds Salmon Cake with Hominy Succotash and Dilly Ramp Crème fraîche Porchetta with House-made Ramp Tagliatelle, Roasted Asparagus, and Ramp Gremolata Strawberry Shortcake with Whipped Sweet Cream

This was a really thoughtful meal with some creative flavors.

Grade: A

Here's my latest column for HD Media:

Most of us wouldn’t enjoy the dampest, darkest and most decaying part of the woods. But, that’s exactly where this fungi thrives.

Oyster mushrooms, rather than being ocean-loving beach-dwellers as their name might suggest, grow along dead or dying trees like oak or beech in Appalachia and beyond.

The group of edible fungi are known for their soft, fan-shaped caps that resemble oyster shells – hence the name. They grow in soft, overlapping clusters on hardwood like logs, stumps and even fallen branches. When flipped over, their gills run all the way down the short stem like pleats.

But there are a number of individual species that fall under the oyster mushroom umbrella, and each has its own unique characteristics:

Pearl oyster (Pleurotus ostreatus) - This is the classic gray to tan oyster mushroom that grows in shelf-like clusters on hardwood logs. It is most commonly found in fall and again in cool spring stretches.

Phoenix oyster (Pleurotus pulmonarius) - Lighter in color, thinner and shows up in summer when the pearl tapers off, the phoenix is a warm-weather counterpart to the pearl.

Golden oyster (Pleurotus citrinopileatus) - This mushroom is bright yellow, delicate and short-lived once picked. It is not native, but it is now naturalized in parts of Appalachia.

Blue oyster - A cultivated variety of the pearl oyster, the blue oyster is slightly thicker, more robust and very forgiving to cook.

King oyster (Pleurotus eryngii) - This one looks different from the others with a thick stem and small cap. It is not found in the area.

Pink oyster (Pleurotus djamor) - Tropical, bright pink and found usually in farmers markets or other similar shops, as it doesn’t grow naturally in the area.

Pearl, phoenix and golden oyster varieties have been around for ages – still emerging in the woods after a good rain – while blue, king and pink, at least in Appalachia, are more likely to have been a product of cultivation.

Oyster mushrooms have been cultivated since World War I, when Germany began growing them on straw and agricultural waste as a way to stretch food rations. The Germans discovered that oyster mushrooms require very little to grow quickly. That discovery spread quickly to the rest of Europe and eventually the United States.

Now, oyster mushrooms are a staple at farmers markets. And, for good reason. They have a mild, slightly sweet flavor with a hint of umami. The texture can range from tender and silky to meaty, depending on how they were cooked — whether that’s sautéed, roasted or fried.

That range speaks to the mushroom’s broader flexibility: It makes use of what’s available, much like the region. In Appalachia, that kind of resourcefulness has long shaped the way people cook, turning what’s on hand into something delicious.

What starts in the background of the forest often ends up taking center stage on the plate.

Fire & Brimsdough is a home-based bakery in Clendenin that has put out some of my most favorite baked goods in recent memory. Here's what I got: Sourdough flight with garlic; everything bagel seasoning; asiago; and pepperoni/cheese. Dessert bread flight with strawberry/white chocolate/cream cheese, blueberry/cream cheese and white chocolate/strawberry. A half order of pizza roll flight with a variety of toppings - cheeses, mushrooms, banana peppers, onion. A half order of pepperoni roll flight - with a creative variety of fillings for each.

Bluebird Bakery is a cottage bakery in Fairmont specializing in artisan sourdough and handcrafted baked goods. Specialties offered include sourdough bread in original, flavored and herb & cheese, scones, and seasonal baked goods such as pumpkin whoopie pies and ramp cheddar biscuits. I chose both sweet and savory options: chocolate strawberries, fruity pebble rice krispie, pepperoni roll, lemon bar and cheddar biscuits. I appreciate the range and variety. The lemon bar was my favorite - perfectly tangy yet sweet. Some of the other baked goods ate a bit dry. Grade: B

Fiddler’s Restaurant in Abingdon is a Southern-style comfort food buffet that serves a mix of breakfast, lunch, and dinner all day. It’s located just off I-81, which makes it a frequent stop for travelers through Southwest Virginia. "The Young family has been operating restaurants in Southwest Virginia and Northeast Tennessee for over fifty years. They are committed to providing classic American favorites with outstanding customer service in a relaxed family atmosphere. Fiddler's menu offers a wide variety of appetizer, burgers, sandwiches, steaks and BBQ plus our famous all-you-can eat buffet," reads the website. They do have a menu, which offers options like burgers, fried green tomatoes and wings. But, it seemed like the buffet was far and away the most popular option. The first section of the buffet that I encountered featured broccoli, chicken fritters, potatoes, fish, carrots and fried okra. Following that, we had some mixed veggies, rolls, mac & cheese, green beans, mashed potatoes and BBQ. There were some desserts and salad options intermixed with everything else. Rather than all the hot main entrees together and then all the sides together, it was a bit more freeform. So, each section was a whole new surprise. That certainly kept it interesting. As is often the case with buffet food, heat and air exposure dry things out a little bit. Things get a little tougher. And, well, there's the general cleanliness of a handle making its way into the food itself. Overall, not a bad stop. A decent fill-up with a comfort food angle. But nothing to go out of your way for. Grade: B