Catering To Appalachia

Appalachia and gourmet food usually aren't usually found in the same sentence however that's may be about to change. The region is known more for homesstyle grits and biscuits as opposed to gourmet meals. All that is changing thanks to a high end eateryand the introduction of locavore dining. Will it change the area? That's what some local chefs are hoping.

This was the subject of an interesting article written by Jane Black in yesterday's New York Times Dining section. She had interviewed Steven Hopp, who along with his wife , the author, Barbara Kingsolver wrote th e 2006 bestseller "Animal, Vegetable, Miracle:A Year Of Food Life" about their move and exploration of southwest Virginia and locavore dining. It was an eye opener. This type of dining has been going on in the area however the dishes are simple ,passed down from generation to generation. The area farmwers were wary of these outsiders and their different way of cooking and eating.

Mr. Hopp wants to change all this. His restaurant, The Harvest Table is meeting with some resitance, however. Locals think that the food is too fancy and too expensive. Even though the food is freshly grown and carefully prepared, townspeople prefer going to chain restaurants like Pizza Hut and Applebee's. Mr.Hopp keeps his pricing low and keeps the dishes' names simple to draw in customers.. A pasta that would be called one with fennel and pecans is renamed pasta primavera to draw customers. A fancy dish of peppers are called pepper roulette. It's this type of thinking that brings good quality food with homegrown ingredients to the area people.

Will Appalachia ever be a foodie destination stop? That may take a few years. However with men like Mr. Hopp, leading the way, it may be a reality soon enough.