Summer Event – Sunday, September 15th 2024
Alma Bea – Shepherdstown, WV (4:30 – 7:30 pm)
Join us for an intimate culinary experience highlighting the culinary history of Appalachia!
About this Event
The Root to Table Culinary Series is excited to visit Alma Bea in beautiful Shepherdstown, WV for the first time in Series history! This will be a special 1st for the Series as Chef Mary Ellen will guide you through an Appalachian experience, the “Pie Supper”.
Historically, Pie Suppers in Appalachia was a way for isolated Mountain Folk to come together and form a sense of community. They were also a great opportunity to help raise funds for a special project. Guests will have the chance to participate in a “Pie Auction” to benefit the Appalachian Studies Program at Shepherd University!
Experience story-telling, Appalachian history, and music at this special event!
Message from Shepherd University
“We are thrilled to partner with Taste of the Blue Ridge and the folks at Alma Bea to bring Appalachian foodways to Shepherdstown. We are also honored that the Appalachian Studies program at Shepherd University will receive funds from the pie auction at the event. Shepherd University serves as a gateway to the Shenandoah Valley and Central Appalachia and any money raised for the benefit of the program will help our students better explore and preserve the rich traditions and culture of this region.” – Benjamin Bankhurst, Director of the Center for Appalachian Studies and Communities
The Pie Auction and Guest Chef from Rising Creek Bakery
A fun evening awaits you as we listen to Appalachian music and enjoy storytelling.
A special thanks to our Root to Table chefs and bakers for providing us with a selection of delectable pies. These include the infamous “Vinegar Pie” from our Forager Clay Morris and well-known pies such as Chicken Pot Pie and Apple Pie. We will also auction off Pies By the Month from Alma Bea, which is a year’s worth of pies for you to enjoy. There will also be a Pie Baking Class for you to share with four people directed by Chef Mary Ellen Diaz and her staff.
Chef Hillary from Rising Creek Bakery will be our guest chef. Rising Creek Bakery is in Morgantown, West Virginia. It is the only wholesale bakery for Appalachian Self-Rising Bread. “Here at Rising Creek Bakery we specialize in the production of Salt Rising Bread. Salt Rising Bread is a traditional Appalachian bread that was created by Appalachian settlers. It is a baking custom that has been passed down through generations.”
Root to Table’s Featured Chef and Forager for this Summer Supper!
Meet Chef Mary Ellen Diaz –
2023 Root to Table Excellence Recipient
Mary Ellen grew up in Alexandria, Virginia. On her mother’s side, she comes out of Charleston, West Virginia. She learned a lot about Appalachian cooking from her Great Aunt Gladys. She trained in Paris and Lyon, and worked with Michel Trama in Agen, France. She has been Executive Chef at a number of restaurants in Chicago, and created the concept for North Pond restaurant. She was also the corporate Chef for Lettuce Entertain You. She currently operates First Slice cafes in Chicago, a social entrepreneurial business. With Alma Bea, in the quaint town of Shepherdstown, West Virginia, Mary Ellen returns to her West Virginian roots.
Meet Clay Morris – Forager
Clay Morris is a restoration ecologist with a focus on the use of native plants as a source of food for people. An avid forager, as well as a “foodie”, he understands the difference between edible and palatable. As such, provides chefs with wild plant foods to keep these ingredients on the plates and the tables of the local food scene. With interests in ethnobotany and ethnogastronomy, his current work is focused on the preservation of traditional Indigenous and Appalachian foodways.
Having practiced permaculture and regenerative agriculture, Clay is most interested in supporting local farmers to address food security issues and the survival of the region’s farms. His belief is diners aren’t so impressed with the most exotic ingredients anymore, but rather want food with a story. With such a long and rich history of food production, the Blue Ridge and surrounding areas are poised to provide just such a story.
The Menu
More menu surprises to come!
Appetizers
Brunswick Stew and Spiceberry biscuits served over a wood fired 5 gallon cast iron bucket.
From the Wood Fired Grill
Grilled Vegetables & BBQ Rabbit
West Virginia Fresh Ham cooked in Hay, served with Cornbread Muffins
Pie Supper Buffet:
Appalachian Salad w/Salt Rising Bread
Cast Iron Seared Local Trout – Wild Blackberry Sauce Double Crust
Chicken Pot Pie
Bourbon Braised Smoked Pork Belly with Pickled Ramps
Spaetzle with Sauerkraut
Roasted Candy Roaster Squash
Potlikker Greens
Appalachian Pie Table:
Paw Paw Pie, Fruits of the Forest, Heirloom Apple Streusel, & Potato Candy
*Ticket includes non-alcoholic beverages (Water & Iced Tea)
Plan your weekend around this great destination
Taste of Blue Ridge has a line up of award-winning hotel and resort partners around the region. Itinerary ideas are listed for each lodging location so you can plan a weekend around this Root to Table event.
Shepherdstown, WV is about one hour from Dulles International Airport and 90 minutes from Washington D.C.
Alma Bea
202 E. Washington Street
Shepherdstown, WV 25443