By David Cutlip
The annual Appalachian Heritage Cook-Off at Fort New Salem in Salem, WV, is a truly West Virginian experience. A unique opportunity created to put the spotlight on local foods and recipes used in North Central West Virginia, the area’s food sources and methods are a great asset that needs to be celebrated, shared and marketed.
Located just off Route 50 at the Salem International University Exit, guests will find the location of a frontier community dating back from 1793 to the end of the 19th century. This quiet community of relocated log structures will turn into an exciting food celebration on May 14 from 1-5 p.m. when cooks take to the open hearths of the cabin chimneys to prepare their dishes.
The proposed entrees for this year’s competition indicated that elk, bear, pheasant, goose and other meats and greens used in the early 1800s will be featured. Contestants may choose to cook two or more of the following: appetizer, salad, dessert, entrée or side dish. The main ingredient must be regionally available, and a list of food items that may have been available in that time period is available from the fort.
Each team, which can consist of one to three people, must create a dish that reinterprets or adapts a traditional recipe. Dishes will be evaluated by a panel of judges for the top prize; however, the public will also have the opportunity to vote for the recipient of the People’s Choice Award. Not only will spectators have the opportunity to talk to the cooks, but they can taste a variety of the food items. In addition, the ever-popular drink stand will be available again this year, featuring six teas made from local ingredients, and a new drink stand will feature a variety of coffees prepared by a local roaster.
The Fort New Salem Foundation, Inc. acquired ownership of Fort New Salem in 2005. Its mission is to preserve and advance the educational, historical, cultural and social aspects of 19th century western Virginia. The village of 18 relocated log structures was created as an extension of the Salem International University campus in 1974. The settlement is surrounded by tree-covered hills and transports its visitors to another time when work and leisure activities reflected the values and traditions of the community and the Appalachian culture of her people. Fort New Salem offers activities from the John Randolph Arts and Crafts Fair to workshops to the Christmas in the Mountains program.
For more information, visit http://www.fortnewsalemfoundation.org/ or call 304-782-1005 and ask for Monica.
About the Author
David Cutlip is a member of the Fort New Salem Foundation. He moved to Harrison County in 1959 when his father, Reverend George L. Cutlip, was appointed vice president of Salem College. He has a bachelor’s degree in chemistry from Salem College and a master’s degree in industrial relations from West Virginia University. Cutlip has served on the Salem City Council, Salem Chamber of Commerce, Rotary Club boards of Clarksburg and Harrison counties and as president of the Harrison County Development Authority. He currently lives in Salem with his wife, Lynn.
