It began with a stack of old recipe books that a chef in Blacksburg discovered at a local bookstore.
Stephen Doyle, sous chef at the Maroon Door then used the recipe books in a meal themed around historical, Appalachian dishes.
Now, he and three chefs from across the region are planning a dinner on March 26, centered around their family’s food traditions, and the foods they serve might surprise you, including oysters, ham, rabbit, salmon cakes, grits, pepperoni-roll biscuits, apple-rhubarb cobbler, and more…