From the ultimate comfort food and farm-to-table freshness to sophisticated international fare, West Virginia’s culinary heritage will amaze your appetite, please your palate and indulge your imagination. Pair your meal with one of our local craft brews or artisan wines for a truly wild and wonderful experience.
Travel the roads of Appalachia for a true taste of West Virginia’s distinctive cuisine. From inspired twists with fresh seasonal ingredients at Café Cimino Country Inn in Sutton to farm-to-table comforts at Bluegrass Kitchen in Charleston, you’ll find a taste of Appalachia around every corner.
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 pound fresh ramps, blanched and diced (reserve 2 tablespoons blanching water)
- 1 pound fresh morel mushrooms
- 2 tablespoons dry white wine
- 2 tablespoons heavy whipping cream, divided
- 1 pound gnocchi, cooked
- 2 slices bacon, cooked and crumbled
- Salt and ground black pepper, to taste
- Garnish: spring redbud blossoms
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add ramps; cook 3 to 4 minutes, stirring occasionally. Add remaining olive oil, remaining butter, and morels. Add white wine and 2 tablespoons reserved water from ramps. Stir in 1 tablespoon cream; bring to a simmer. (Do not overcook.)
- Stir in cooked gnocchi; add remaining cream. Divide among serving plates. Sprinkle with bacon, and season with salt and pepper. Garnish with redbud blossoms, if desired.
- Yield: 4 to 6 servings