I enjoyed a lovely early farm-to-table dinner yesterday at Hudson Farms. Chef Matt Welsch of Vagabond Kitchen and West Virginia Food & Farm Coalition made an incredible dish featuring Sugar Bottom Farm honey.



White balsamic and honey marinated chicken breast seared in a cast iron skillet served over buttermilk biscuits with Autumn hash (carrots, butternut squash, beets, brussels, red onion, kale, sweet potato, cabbage, and roasted in honey), and topped with a creamy pan jus, sun-dried tomatoes, fresh basil, parmesan cheese, and sprinkled with some roasted pumpkin seeds.



You can learn more about it in the upcoming Recipes & Roadmaps episode. Stay tuned! And, in the meantime, check out Appalachian Cellar to get your own goodies to make tasty dishes.