Last week, the Buds brought you the first half of food vendors that served up their specialties at Oglebay Institute's Farm to Table Culinary Tasting Event held recently on the lawn of the beautiful Stifel Fine Arts Center in Wheeling. Here's the rest of the meal, served with a side of Farmers' Market.
Making his first appearance at the Farm to Table event is Marshall County native Matt Welsch's restaurant Vagabond Kitchen. The "Vagabond Chef" this summer opened the doors of his new restaurant, located inside the McLure Hotel in downtown Wheeling. The Buds are big fans of the flavors Welsch brings to the plate, and were anxious to get a taste!
On the menu was a midsummer salad, a kale and chard salad topped with warm tomato jus, herb roasted beefalo and watermelon aquafresca to wash it all down. The presentation on the plate was a work of art itself, but the food was even better! The beefalo was cooked rare and was flavorful and tender. The Buds also enjoyed the salads, noting that the warm tomato jus was a surprising and delicious element to the cold salad.
Midsummer salad, kale and chard salad topped with warm tomato jus, herb roasted beefalo and watermelon aquafresca all prepared by the Vagabond Kitchen.
Next, the Buds headed over to the West Virginia Northern Culinary Arts table to see what Chef Mark Glass and company were cooking up. Their table was packed with a myriad of tasty-looking food including green bean and tomato salad, Greek salad, squash and zucchini salad, corn pudding, oriental chicken and green beans, beef brisket and apple cobbler.
Both Buds thoroughly enjoyed the oriental chicken and green beans, which had nice sesame and ginger overtones, and the corn pudding is always a hit. Bud Em loved the squash and zucchini salad, which was julienned with onions and then tossed in a simple olive oil and lemon juice marinade. And the apple cobbler was a very sweet way to cap off a taste of the culinary goodness offered by Northern.
Last up in the food department was Oglebay Resort. Their menu consisted of a variety of chicken dishes, including pulled jerk chicken, spicy chicken roll ups, chicken breast with brie on a pretzel bun, chicken meatballs and chicken chowder soup. In the non-chicken realm, they were also serving zucchini tzazaki.
The mini chicken breast sandwich on the pretzel bun was fantastic! Bud Em enjoyed the pulled jerk chicken, and she also sampled the chicken chowder, a hearty soup with a smoky flavor. Oglebay Resort perfectly proved that there is more than one or two ways to prepare chicken.
After the Buds ate their fill, they scampered off to the other side of the lawn to the Farmers' Market. Participating vendors included Eric Rubel serving local meats; Mr. Greenjeans with home grown herbs and spices; Bluebird Organic Farm, featuring a variety of fresh produce; Brilliant Face Forever by Aromama, selling hand salves, aromatherapy and natural products; Hilltop Coffee Co. offering fair trade coffee roasted in Washington, Pa.; Windswept Farm, a local honey producer; Eleane's Kitchen, offering biscotti and baklava; and the Ohio County Master Gardeners.
The Buds picked up a few goods, including a delicious jar of local honey for 4 bucks, a bag of strawberry vanilla biscotti for 3 bucks and a handful of packets of coffee for $2 each.
The 4th annual Farm to Table Culinary Event was a smashing success. The Buds can't wait to attend the 5th annual event!
The Buds can be reached at tastebuds@timesleader online.com.