A new pizza restaurant in Morgantown is serving up some of the biggest slices in the area.
I'm glad I ordered just one slice, because it's like the size of three regular slices. Gigantic. But, delicious.
The Handcrafted Cooperative is an amazing event that brings together talented local makers to sell their wares all in one place.
Kayla and I went to check it out, and we browed all the great local items. And, of course, we had lunch at the local food truck.
Wildflour is primarily located in North Central West Virginia and serves up local food in fresh ways.
Before we had a name, we had a passion. That crazy habitat of hard work, days of planning, the copious lists written on every scrap of paper, and late night cram sessions are where we thrive. Turn up the heat in the kitchen & we kick into gear.
I have the rare opportunity to work in harmony with my mama and we get into our groove and can weather the crazy storm that is food service with little more than some grunts, nods, and our unspoken kitchen shorthand.
Our place of choice is behind the scenes, the cogs and spokes of the operation. We love to watch people enjoy the company of their family and friends when celebrating life's joys. Its an honor to be included in those priceless days and momentous occasions in a capacity we can turned furrowed brows into easy smiles.
Through the week, we love to be a part of your day, sharing love through what we enjoy the most- good food. We come from a family that has instilled the need to uphold high standards of cleanliness, service, and excellent hospitality.
Life is crazy and can be a little bit wild. But we always try to bloom where we're planted and thrive in any environment. We do what we do because we cannot imagine doing anything else. And nothing makes it better than when you can do what you love and share that along with a smile with everyone that crosses our path.
The truck's name is Violet: "Violet is our beautiful behemoth of a street kitchen. At 25 feet long & 8 feet wide, she houses all the equipment and work space we need to make magic happen. She came to us in the Fall of 2017 as a Vegan-Latin American lunch truck. After a good wash and rebranding, we have converted her to our local lunch trailer, catering food studio, and traveling festival foodie."
I ordered a "Slammin' Salmon Sammie" with hand-pattied salmon cake, organic greens, tomato, dill mayo, grilled bun and served with chips.
And, also hushpuppies! Which is something they're known for.
Have you tried it yet?
Gringos & Botanas is a "quirky" Mexican join in Barboursville.
When a Former Marine from Clearwater, Florida, A horse rescuing and dairy goat farming gal and Mexican Restaurateur from Guanajuato meet up. . . you get Gringo and Botanas: A Quirky Mexican Joint
Chips & salsa were immediately brought to the table, which was mild and refreshing.
The interior here was pretty - bright, beautiful colors and lovely art.
The menu had many standard items, but others with more creative takes. I went for a nachos appetizer to snack on while getting some work done.
Please imagine me lifting up each nacho in an effort to maximize the queso on each chip. Because that's what happened until this massive pile was gone. Yum.
There are two locations for Farley's Famous Hot Dogs: Barboursville and Hurricane. It appears there used to be a Milton one, but I can't find that.
One of the most venerable hot dog stands in the Tri-State, the first Farley's Famous Hotdogs opened as a Stewart's Hotdogs stand in 1968.This was followed by additional locations in Milton, which opened in 1986, and Hurricane in 1990. The drive-ins eventually split from the Stewart's franchise about a decade ago. Today, the three Farley's locations are a family operation. Harry "Buck" Farley co-owns the franchise and runs the Hurricane location. His mother, Phyllis Farley Ferrell, runs the Milton hot dog stand, while his son, Spencer Farley, runs the Barboursville location with his siblings Ryan and Morgan. (Herald Dispatch)I pulled up, and the guy working ran up to my car to take my order. I simply got one hot dog with sauce - not chili here - slaw, mustard and onions. Delish.
"My late grandmother came up with the with the original recipes back in 1969," Farley said. "The hot dog sauce is unique because of the spices. Our sauce is a touch of everything she made over her lifetime. A lot of people confuse sauce with chili. They're two different things. Hot dog sauce is something unique to West Virginia, which is not chili. Our recipe is unique. It has nothing to do with any other drive-in." (Herald Dispatch)Have you been?
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