In my most recent order from Turnrow: Appalachian Farm Collective, I purchased a "Medley of Mushrooms" from Hernshaw Farms. This came with shiitake, golden oyster, lion's mane and blue-grey oyster. And, their story is even cooler.
"Hernshaw Farms is a sustainable social enterprise that will have a positive impact on Appalachian communities. We will nurture and transform mine land into beautiful farmland using spent mushroom blocks. And we will provide healthy local food with a purpose. Every time you purchase our mushrooms, you help us turn mineland2farmland. After our mushroom blocks go through their flushes we use them to make compost. Then we use that compost to turn old mineland into farmland."
Merchants claims "Midwestern Hospitality," so I was curious to see how that fared.
Merchants is owned and operated by locals Chef TK and Emily Peterson, and they invite guests to come as they are. This isn't a dress code, it's our philosophy for all we do. We are here to take care. For us, it starts with the menu – we work with our neighbors to bring the best of what's available locally to the table, showcase the specialties of our region and host guests for a great meal.
Our menu is full of familiar dishes, reimagined through our lens of seasonal + local + flexible + fun. The bar program is anchored by 30 craft beers on draft, offered up along side hand-crafted cocktails and approachable wine. Come join us!
One of the best sellers is their brussels sprouts - with dried apricots, garlic chili mustard and cashews.
I got a trio of wine samples - for just $15, when one of them would be $15 a glass on its own. Mine included "Teutonic Jazz Odyssey Field Blend" which is a gurwurtztraminer & riesling with caramelized green apple and refreshing acid flavors.
My second was the Cavicchioli 1928 Prosecco - spumante. extra dry, aromas of candied fruits, sweet flowers, lively & delicate.
And my third was Neverland Cabernet - a true California cab, layered with notes of black currant, blueberry, and smoked cedar planks.
How cute!
For my main dish, I went with a "short rib gnocchi." Gaaah.
SHORT RIB GNOCCHI
housemade ricotta gnocchi, braised beef short rib, root vegetable chips, light horseradish
Here's my latest column for the Charleston Gazette-Mail:
A meal of biscuits and gravy is a long-held Appalachian breakfast staple — one that uses up the tasty skillet leftovers to create a delicious, tummy-filling dish.
This simple homemade breakfast can often be an indulgence in and of itself, but consider an even more extravagant kind of gravy to top those fluffy, buttery biscuits: chocolate.
Now, hear me out. You might be thinking that’s gross. But not all gravy has to be made from meat fat and drippings. Rather, a gravy can be roux thickened in a skillet using fat — in this case, butter.
Chocolate gravy is an Appalachian tradition made with cocoa powder, sugar, flour, milk, butter — all whisked smooth and poured over top hot, flaky biscuits.
Commonly found in the mountain South, chocolate gravy may have made its way to the area in the form of Mexican-style breakfast chocolate via trading between Spanish Louisiana and the Tennessee Valley, according to “The Oxford Encyclopedia of Food and Drink in America.”
“Another possibility is that the very old population of mixed-race Appalachian Melungeons has preserved the dish from the 16th and 17th century Spanish colonies on the East Coast,” the passage continues.
However it made its way to the mountains, chocolate gravy fits right in. It speaks to the resourcefulness of the people here and making use of pantry staples to create a tasty meal — an indulgence when such luxuries were often difficult to come by.
While chocolate gravy may not be prevalent in the more northern part of Appalachia, it has a beloved place in the southern region — for sweet snacks and special Sunday morning breakfasts. And if you still turn your nose up at the thought, consider how satisfying this dish could be after winter dinners of beans and cornbread or vegetable stew.
For those who have never tasted the spread, think of a chocolate pudding. In fact, the two are so similar you can swap the flour in the chocolate gravy recipe for cornstarch and have a dessert. But poured over hot, buttery homemade biscuits, chocolate gravy becomes a meal. The sweet, rich chocolate mingled with the saltiness of a flaky biscuit is a classic flavor combination.
Think caramel popcorn. Think peanut butter and jelly. Think chocolate-covered pretzels.
While this meal may elicit strange reactions with its name, its flavor will make for salivating taste buds. The dish has been producing this same reaction for decades, with creators sharing the magic with friends and family.
This classic mountain South Appalachian recipe makes use of available ingredients and turns it into something extraordinary — which gets at the heart of what makes Appalachian dishes so special. These are real, authentic dishes that are rooted in our history and continue to be part of our story.
A meal of biscuits and gravy is a long-held Appalachian breakfast staple — one that uses up the tasty skillet leftovers to create a delicious, tummy-filling dish.
This simple homemade breakfast can often be an indulgence in and of itself, but consider an even more extravagant kind of gravy to top those fluffy, buttery biscuits: chocolate.
Now, hear me out. You might be thinking that’s gross. But not all gravy has to be made from meat fat and drippings. Rather, a gravy can be roux thickened in a skillet using fat — in this case, butter.
Chocolate gravy is an Appalachian tradition made with cocoa powder, sugar, flour, milk, butter — all whisked smooth and poured over top hot, flaky biscuits.
Commonly found in the mountain South, chocolate gravy may have made its way to the area in the form of Mexican-style breakfast chocolate via trading between Spanish Louisiana and the Tennessee Valley, according to “The Oxford Encyclopedia of Food and Drink in America.”
“Another possibility is that the very old population of mixed-race Appalachian Melungeons has preserved the dish from the 16th and 17th century Spanish colonies on the East Coast,” the passage continues.
However it made its way to the mountains, chocolate gravy fits right in. It speaks to the resourcefulness of the people here and making use of pantry staples to create a tasty meal — an indulgence when such luxuries were often difficult to come by.
While chocolate gravy may not be prevalent in the more northern part of Appalachia, it has a beloved place in the southern region — for sweet snacks and special Sunday morning breakfasts. And if you still turn your nose up at the thought, consider how satisfying this dish could be after winter dinners of beans and cornbread or vegetable stew.
For those who have never tasted the spread, think of a chocolate pudding. In fact, the two are so similar you can swap the flour in the chocolate gravy recipe for cornstarch and have a dessert. But poured over hot, buttery homemade biscuits, chocolate gravy becomes a meal. The sweet, rich chocolate mingled with the saltiness of a flaky biscuit is a classic flavor combination.
Think caramel popcorn. Think peanut butter and jelly. Think chocolate-covered pretzels.
While this meal may elicit strange reactions with its name, its flavor will make for salivating taste buds. The dish has been producing this same reaction for decades, with creators sharing the magic with friends and family.
This classic mountain South Appalachian recipe makes use of available ingredients and turns it into something extraordinary — which gets at the heart of what makes Appalachian dishes so special. These are real, authentic dishes that are rooted in our history and continue to be part of our story.
Lawrence is the home of KU, and most college towns have some really tasty food.
Free State Brewing Co. was our first spot for dinner after landing.
To start, I ordered a Guavatas Sour: "This sour achieves a thirst quenching tartness enhanced by the addition of guava during aging. It's tropical, refreshing and seriously delicious."
The menu is large and varied.
But I knew I had a few more meals in my future so I ended up splitting a dish with my friend Tom. 
GORGONZOLA MUSHROOM GNOCCHI
Shiitake and button mushrooms are sautéed with julienne red onions, then simmered in a creamy Gorgonzola white wine sauce, with fresh made potato gnocchi. It's finished with sliced black mission figs, local micro greens and toasted rosemary focaccia.
That description alone had so many of my key words. We split it - and it was still a hefty portion.
And this poster showing breweries around the country was so neat.
This summer has been HOT. And you know what is perfect for a hot summer day? Popsicles.
B-Pops is a new food cart that features these really creative popsicle flavors. Think roasted plum & yogurt, peach jalapeno and more. I went for the roasted plum & yogurt flavor, because that's not something you see every day.
These are so fun and tasty. I can't wait to try another flavor.
When WVU was playing KU, I decided to head out to not only check Missouri and Kansas off my "state list," but also get some real Kansas City BBQ.
Unfortunately, we flew out in the middle of a blizzard and my top choices for Kansas City BBQ were a bit out of the way. Instead we opted for a closer option to get our fix.Kansas City–style barbecue refers to the specific regional barbecue style of slowly smoked meat that originated from the pit of Henry Perry in the early 1900s in Kansas City, Missouri.
Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country's other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand.
Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce[1], which is an integral part of KC-style barbecue. Most local restaurants and sauce companies offer several varieties with sweet, spicy and tangy flavor profiles, but the staple sauce tends to be both sweet (often from molasses) and spicy. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other Southern-food staples. (Wikipedia)
We made our way to Smoke Box BBQ. I got some burnt ends and pulled pork all slathered in that tangy sweet Kansas City-style sauce.
What's your favorite Kansas City bbq?
Another TURNROW: Appalachian Farm Collective find was these pepperoni rolls!
G&G Heritage Farm produces three types of pepperoni rolls: mozzarella, pepperjack cheese, and SMOKED GRUYERE AND GOUDA.
That last pepperoni roll sold me. I had to try it.
They're all topped with a cheese, and inside, there's a few slices of pepperoni, and the cheese of choice. I can't say they each tasted a whole lot different, but the fancy one may have had a touch more of creaminess.
There's something about a colorful display of floor-to-ceiling candy bins. At the Charlotte airport, there is a Dylan's Candy Bar location that caught my eye.
Dylan's Candy Bar transports its guests to a modern day version of Willy Wonka's factory the moment they enter. Its pop art installations—such as the iconic oversized lollipop tree, candy cane columns, dripping chocolate shelves, kaleidoscopic candy wallpaper and candy-embedded staircases—embody the pinnacle of "retail-tainment". The ultra-sensory experience is enhanced with delectable smells, a candy timeline and a vast milieu of candy songs and commercials awarding customers not just a sugar high, but a sweet lasting euphoria.
There are so many bins with gummies, chocolates, sour candies and much more. And I got a little of everything.
What's your favorite?
I went to Fat Ass Tacos just before they closed.
This peculiarly named restaurant in Vienna has a drive thru and features, well, tacos!
Unfortunately, they closed before I could visit again, as I truly enjoyed my tacos.
I ordered:- Uncle Posey - Smoked Pork, Fresh Pineapple, Pickled Onions, Cilantro, Pepper Rings
- The Nucci - Shrimp, Fat Tacos Cabbage, Cilantro, Aioli Sauce
Did you get a chance to go?
As I begin traveling from Yeager Airport more often, I've been seeing more of the Charlotte airport since many flights are connected there. And, of course, that means more meals here, too!
I didn't have much time during a recent connection, but I did have enough to scope out a bagel shop. Have you heard of The Great American Bagel? I hadn't.It turns out, there aren't any located in West Virginia and only about 50 across the country.
The Great American Bagel is an award-winning bagel bakery and deli concept specializing in big, fresh bagels mixed from scratch and steam-baked on premises daily. Since 1987, we have been using only the finest ingredients, offering a delicious array of fresh menu items served in a clean and friendly neighborhood setting.Whether it’s our homemade, hand-packed cream cheese varieties, made-to-order deli sandwiches or our signature line of Tomazzo® pizza bagels, our selections appeal to appetites of all sizes. Savory soups and fresh salads, in addition to gourmet coffees, juices and teas, have earned their place on our menu as well. Our unique holiday shapes and seasonal flavors have become landmark items. Extensive catering options make entertaining a breeze for corporate meetings, events and parties.Our privately held, Westmont, IL-based company currently has over 50 locations in more than 12 states. The Great Canadian Bagel, our affiliate, maintains 91 units across Canada. Our concept is easily adaptable to traditional storefront locations as well as non-traditional sites such as airports, universities, shopping centers and tollway plazas.
I ordered a salmon & cream cheese on asiago bagel (all their bagel flavors sounded delish!). Have you been here before?
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