A closer look at the Taste of Appalachia Showcase and West Virginia food makers

In this episode of the Kanawha Valley Hustlers podcast I am at J.Q. Dickinson Salt-Works for the Taste of Appalachia Showcase. Advantage Valley organized this initiative to bring regional food makers together. They have created boxes like breakfast essentials, brunch essentials, and cocktail starters. People can order them at TasteOfAppalachia.com through October 17. These boxes are a way to share West Virginia food with family, friends, or as corporate gifts.

I talk with Mary and Travis Smith from Tipsy Roo’s. Mary shares their sauces like Bourbon BBQ, Peach Jalapeno Rum, and Brew Berry made with habanero and stout. Travis says his favorite item at the event is freeze-dried fruit, which he says tastes like it is fresh from the tree. Mary adds that the most valuable part of the event has been making new connections with buyers.

I meet Duane Legg from Legacy Foods in Clay County. He explains they run Market and Bakery and make jams and jellies. For the boxes they contributed cinnamon apple butter cooked in a copper kettle over open fire, apple cider vinaigrette, and hot pepper jelly. He says the hot pepper jelly has been the most popular.

I talk with Zack Fairchild from Blue Smoke Salsa in Charleston. His company makes salsa and Bloody Mary mix. Their blueberry jalapeno salsa is the crowd favorite, a recipe developed with James Beard nominated chef Paul Smith.

I also speak with Lillian Kratc from J.Q. Dickinson Salt-Works, hosts of the event and the last salt makers in West Virginia. They contributed burnt caramel sauce and heirloom finishing salt to the boxes. She says the traditional finishing salt is always the top seller.

I close by reminding listeners that the Taste of Appalachia boxes are available until October 17. It is a way to discover local foods and support businesses across the region.