Each year, Habitat for Humanity of Kanawha & Putnam brings one of West Virginia’s most talked-about restaurants to Charleston, giving the community a chance to dine on some of our state’s finest food. This year, they hosted Hill & Hollow of Morgantown for the annual fundraising dinner.

 

Hill & Hollow served unique dishes using Appalachian-sourced ingredients fused with modern cooking techniques. Each item on the menu was sourced from local farms.

 

This event was brand new to me. I hadn't had the chance to go in past years, but I had it circled on my calendar since the date was announced this year.



And I was excited to be able to contribute some ideas for restaurants for the fundraiser. Hill & Hollow is always at the top of my recommendation list because the food is so unique, and you can't find it anywhere else.



So, I was excited to see that one of my suggestions was chosen for the event. And, I was excited to participate in the event, too. I spent the first hour-ish taking tickets and then I found myself at the buffet.



So, if some of the options look a little enjoyed, that is why.



Appetizers included trout fondue, confit beef poutine, roasted pumpkin soup, salt-rising bread, charcuterie, preserves and pickles, warm spinach salad, ramp hummus and local Appalachian cheeses.



And, each one of those - the charcuterie, the preserves - had a billion components.



Entrees included Appalachian cioppino, brown sugar pork tenderloin, roasted chicken with alfalfa, braised lamb, rabbit fricassee, duck shank, spaghetti squash lasagna, wild boar cobbler, and more.



Desserts included pawpaw bread pudding, rhubarb crisp, mincemeat pie, and buttermilk pie.



The evening was full of delicious food, fun music and it was all for a good cause. The appetizer section had all sorts of pickled veggies - even okra.

Plus lots of fresh breads - like a salt-rising, which was my favorite. The ramp hummus was also to-die for. And the warm spinach salad even had its own light to keep it warm.

And local cheeses! I could've spent my entire evening at the cheese station. From soft and strong to hard and aged, cheeses here were delicious.

Trout fondue.

Appalachian cioppino.

Pumpkin soup.

Brown sugar pork tenderloin.

Roasted chicken with alfalfa.

Rabbit fricassee.

Spaghetti squash lasagna.

Wild boar cobbler.


Duck shanks.

Confit beef poutine.



Stew.



Paw paw bread pudding.


Rhubarb crisp.

Buttermilk pie.

Mincemeat pie.



Just look at that - Mmm mmmm.