The Spring’s Chef, Al Pettijohn, says wild asparagus patches are like good fishing holes: you keep the location to yourself, because the treasure is too precious to share. It’s much the same way for morels, the coveted, delicate wild mushrooms that grow in the West Virginia woods in the spring. But The Spring is putting all the secret spots to work this year. The Spring, the new restaurant at the site of the old Fort Savannah Inn, is sending the foragers out into the wild. The foragers don’t have to divulge their secret spots, but they will be bringing back the wild bounties of spring: lots of wild ramps, wild asparagus, morels and maybe even fiddleheads. Then Al will get to work creating the menu. Wild plants are fickle, so the final menu will depend on what the foragers find, but it’s sure to be a celebration of spring in Appalachia with pickled ramps, ramps and potatoes, sauteed morels, ramp and morel pizza, spring greens, and more.
The event, called Forager’s Fling, will include a special one-night menu featuring foraged ingredients. There will be live music and a square dance, with music by the Black Twig Pickers and square dance calling by Mike Costello. No dance experience is necessary, and Mike will teach each dance before the music starts. Mike will also display and sell his unique prints that celebrate the people and landscape of West Virginia. Special seasonal beer will be on tap as well. Cover charge is only $7, and the regular menu will also be available. Dinner is served from 5 until 9 p.m. Music starts at 8, and the specials will be available all night, unless Al runs out of wild edibles in the kitchen, so wish the foragers luck!
For more information, contact Laura Bozzi at 304-645-9006 or firstname.lastname@example.org.