Yes, comforting Bluegrass Kitchen is the perfect way to start the day.
Alisa and I cruise over to The Capitol Market. This open-air and enclosed shopping mart offers a local bounty of produce, herbs, flowers, confectionar- ies, specialties shops and farmers’ markets, butcher stalls and grocers - just about anything you’d want and all at fair prices. (The market is open from April through December.)
We then head over to the stunning West Virginia State Capitol; with a gleamingly-gilded gold leaf covered dome, it’s considered to be the most beautiful legislative building of its kind in the country. We tour its wide marble hallways and Alisa points out looming statues of famous West Virginians.
It’s a cool autumn day, perfect for grabbing a brew and maybe a hot cup of chili.
“I have another surprise for you,” Alisa says as she walks me through the gentrifying East End neighborhood and we stop at a corner bazaar where I see a confluence of tents and food trucks. “You’re going to be a judge at “Hops & Heat!” Before me, I see both professional and amateur chili cooks all vying for the title of “Best Chili.”
Well, as one of the judges I’d better get to work! I grab a local beer (Big Timber Brewing Company) and take it down, and then I try another heady draft (Lost River Brewing Company) before spooning into bowl after spicy bowl of chili.
Meeting the young home cook (Tom) who was the winner (I loved his well- balanced concoction). He asked me to print this quote: “Appalachia food is more complex than people under- stand; it’s a lot more than ‘possum stew and vittles.’ We take pride in everything we make - right down to our chili!”
That night, I arrive at Charleston’s multi-use Cultural Center and file in to
Mountain Stage Line-Up, including host Larry Groce (third from the left)
the auditorium with the rest of the crowd. I take a seat next to another lone traveler, Max (he later tells me he’s cooks steaks at The Chop House, which is the city’s top steakhouse), and we both become entranced as the opening theme to Mountain Stage begins and host Larry Groce greets his enthusiastic fans.
That’s right! I’ve made it to Mountain Stage!
Max and I take in the quality perform- ers, including Rhett Miller (the lead singer for his group, The Old ‘97s), folkster Todd Snider, and the headliner, Shovels and Rope.
Two hours later, Max and I are parked bar-side at The Empty Glass, a run- down watering hole where there’s typi- cally an after party for the show’s tal- ent and assorted hangers-on (like us). Larry Groce enters, looking wise and sage-like, and he takes to the small stage with some of the other perform- ers and they jam out.
It’s now midnight, but the evening’s just begun…I can’t tell you what time I
departed The Empty Glass. I do remember Max giving me a big bear hug prior to my leaving (this is impor- tant since Max stands 6’8” and he’s well over 200 lbs.!). But I do recall telling Larry, “It was you who lured me here in the first place” as I shared with him my Sunday night radio/cooking routine where I first learned the phrase “Hip, Historic…Almost Heaven.”
Fast-forward three weeks - it’s a Sunday, 6pm, and I’m stirring sauce in a pan on my stove top while listening to a pre-recorded Mountain Stage - the one I had recently attended.
As Larry Groce gives his audio greet- ing, “Live from the Mountain State…!” I smile while adding a bit of West Virginian salt I’d brought back home with me from my trip.
Dinner that night had an extra flavor - a true taste of Appalachia to go with that beautiful music from the moun- tains.
Ken Alan is a corporate concierge with CBRE.He is the lead restaurant reviewer for Main Line Today,
and the founding member of the Philadelphia Area Concierge
Association.ken.alan@
cbre.com
Mid-Atlantic EVENTS Magazine 69
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