Food
Country Fair Treats
Jake's Kettle Corn
Nov. 11-15 | Mountainlair Front
Fresh kettle corn
Fresh kettle corn
Cash only.
Nov. 11-17 | Mountainlair Commons Area
Fresh-squeezed Lemonade, Bubble Tea, Apple Cider, Slushies, Mac & Cheese
Fresh-squeezed Lemonade, Bubble Tea, Apple Cider, Slushies, Mac & Cheese
Cash, credit cards, Venmo, Cash App, Apple Pay accepted.
Nov. 11-13 | Mountainlair Front
Cash and credit card accepted.
Cash and credit card accepted.
Nov. 11-15 | Mountainlair Front
Farm-to-Fork Appalachian Eats. Cash and credit cards accepted.
Farm-to-Fork Appalachian Eats. Cash and credit cards accepted.
Nov. 11-17 | Mountainlair Front
Lemonade, Cotton Candy, Fudge, Soft Pretzels, Caramel Apples, Nachos. Cash and credit cards accepted.
Lemonade, Cotton Candy, Fudge, Soft Pretzels, Caramel Apples, Nachos. Cash and credit cards accepted.
Appalachian Food Sampling
Mountainlair Commons Area | 11am
Free samples while supplies last.
Biscuits & Gravy | Nov. 11
According to many food writers and culinary historians, biscuits and gravy originated in Southern Appalachia in the late 1800s. During the lumber industry era, biscuits with "sawmill gravy" were considered a cheap and high-calorie fuel for workers who had to lift and carry lumber all day long.
According to many food writers and culinary historians, biscuits and gravy originated in Southern Appalachia in the late 1800s. During the lumber industry era, biscuits with "sawmill gravy" were considered a cheap and high-calorie fuel for workers who had to lift and carry lumber all day long.
Apple Cobbler | Nov. 12
Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Berry cobblers were born from traditional English suet puddings, with berries being substituted for ingredients not readily available.
Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Berry cobblers were born from traditional English suet puddings, with berries being substituted for ingredients not readily available.
Pepperoni Rolls | Nov. 13
According to Jeanne Mozier in her indispensable guide book,” Way Out in West Virginia,” the Pepperoni Roll was invented by Giuseppe “Joseph” Argiro at The Country Club Bakery in Fairmont, W.Va. Fairmont’s miners needed food that was portable, sturdy and long-lasting. When Argiro, a former miner, noticed many of his co-workers munching of a piece of Pepperoni and a piece of bread, he began baking rolls with pepperoni sticks on the inside. The rest, as they say, is history.
According to Jeanne Mozier in her indispensable guide book,” Way Out in West Virginia,” the Pepperoni Roll was invented by Giuseppe “Joseph” Argiro at The Country Club Bakery in Fairmont, W.Va. Fairmont’s miners needed food that was portable, sturdy and long-lasting. When Argiro, a former miner, noticed many of his co-workers munching of a piece of Pepperoni and a piece of bread, he began baking rolls with pepperoni sticks on the inside. The rest, as they say, is history.
Chicken & Dumplings | Nov. 14
There’s no doubt chicken and dumplings has been a staple in American cooking for generations, however, the controversy on where it originated is still up for debate today. Some say that chicken and flour were the least expensive ingredients available to Mountaineers during the Great Depression and that is why the dish became so popular. However, others argued that chicken was rare and valued during the Great Depression because of egg production and was only consumed on special occasions. Either way, chicken and dumplings has made its way back in to mountain life with modern recipes everyone is sure to enjoy.
There’s no doubt chicken and dumplings has been a staple in American cooking for generations, however, the controversy on where it originated is still up for debate today. Some say that chicken and flour were the least expensive ingredients available to Mountaineers during the Great Depression and that is why the dish became so popular. However, others argued that chicken was rare and valued during the Great Depression because of egg production and was only consumed on special occasions. Either way, chicken and dumplings has made its way back in to mountain life with modern recipes everyone is sure to enjoy.
Pinto Beans & Cornbread | Nov. 15
Harsh winters in the Appalachian Mountains made it extremely difficult for farmers during the 18th century to survive off the land. Because of this, pinto beans and corn were dried, preserved and resold to people for a fraction of the price it would’ve cost to grow them. Soup beans were made by boiling the dried pinto beans and adding pork to enhance the flavor. After enjoying the soup beans for dinner, the meal was often reused the next day to make fried bean cakes or “mountain chili.”
Harsh winters in the Appalachian Mountains made it extremely difficult for farmers during the 18th century to survive off the land. Because of this, pinto beans and corn were dried, preserved and resold to people for a fraction of the price it would’ve cost to grow them. Soup beans were made by boiling the dried pinto beans and adding pork to enhance the flavor. After enjoying the soup beans for dinner, the meal was often reused the next day to make fried bean cakes or “mountain chili.”
Apple Butter
Mountainlair Front | Nov 15-16 | 8am to 4pm
Demonstration and sale by the Mt. Pleasant United Methodist Church
presented by