10th Annual Taste of West Virginia

Taste of West Virginia is one of my favorite events of the year, and I’m lucky to have judged it for the third year in a row now. And, I was in excellent company with Ann Hart, Tim Urbanic, Mike Costello and Brittany Furbee. There were such incredible dishes that I just wanted to share with you! And, I love that more restaurants from around the state are getting involved – and it’s all in support of the American Red Cross

Boston Beanery: Wild & Wonderful Ribs – rubbed with Beanery fry seasoning, sauced with sweet & smokey Mothman BBQ sauce

Bourbon Prime: Hawthorne Farms pork belly, bloody butcher grits, sweet corn succotash and vegetable garden maple glaze made with High Country Creamery cheddar, Vegetable Garden maple syrup and Woodford Reserve Country Roads bourbon; popcorn & crab soup

Bridgeport Conference Center: Buckwheat ravioli – ricotta & ramp filling, wild mushrooms (morels) and crispy kale

Cody’s: Belly poke cannoli – salmon belly with ginger, Thai chili, Kaffir lime leaf, galangal, szechuan peppercorn lemon coulis, wonton, wasabi aioli

Crab Shack Caribba: Lobster Coco Loco – Caribbean warm water lobster and potatoes over saffron rice in a Bajan (Barbados) coconut sauce served with a Jamaican beef & ramp patty.

1863 Grill: Cinnamon roll with ice cream

Hill & Hollow: Smoked meats and local vegetables – 9 month aged pork (Backbone Farms), House-made genoa-style salami (Backbone Farms), House-made black pepper pastrami (Backbone Farms), fresh feta cheese (High Mountain Creamery), and just picked arugula from Round Right Farms.

The Lakehouse: Citrus & cilantro infused swordfish ceviche tacos & white chicken chili

Mia Margherita Coal Fired Pizzeria: Tuna steak

Morgantown Brewing Company: Smoked pork tostada – applewood smoked pork, refried black beans, peach pico, queso fresco, housemade garlic rosemary tostada; blueberry lavender creme brulee

Morgantown Flour & Feed: Shrimp & grits

Mountaineer Tap House: Carne asada street taco – marinated shaved ribeye, pickled red onions, lime crema, fresh avocado, chopped cilantro

PeppeBroni’s Pizza: Arugula put pears on that pizza – white sauce base, sprinkle of provolone/mozzarella mix, baby arugula, red onions, minced garlic soaked in lemon juice, crumbled goat cheese, crushed pecans, sliced pears, topped off with a HOT honey drizzle

The Preston County Inn: Beans and Cornbread – pinto beans (McConnell Farms) and ham (Working H Farms), red potatoes (David Martin) with ramps (Preston County Inn), whole wheat roll (McConnell Milling) with premium red wheat flour from McConnell Milling and eggs from Stemple Farms; Apple Rhubarb Cobbler

The Rambling Root: Trout cake

Sargasso: Footprints Farm duck confit & foie gras with brioche bun & champagne coleslaw

Saute by Rene: Chicken tinga – chipotle, cilantro cream, queso fresco

Smokin’ Jack’s: Baby Back Ribs – house-smoked ribs with Jack’s signature honey BBQ sauce

Table 9: Braised pork belly, gochujang glaze and Japanese mayo

Tailpipes: Beefalo burger – Beefalo/pork blended meatball, red cabbage & sunflower seed slaw, maple bourbon pickles, and chocolate bbq; beefalo and pork both came from Brookside Farms in Aurora.

Tin 202: Deviled Strawberry – callebaut white & milk chocolate, lemon & vanilla mascarpone whipped cream filling, fresh yarnick farms strawberry

Tutto Gelato Cafe: Spumoni sundae – housemade pistachio gelato made with an imported Sicilian pistachio paste topped with Amarena cherries, crush pistachios and a drizzle of cayenne pepper and chocolate sauce