“Food is good. Food with a story is better. Food with a story you haven’t heard before is best of all.”

– Andrew Zimmern

Hello Gallivanters!

As some of you may have realized, I’m a foodie. I think it comes with the territory of being a self-proclaimed Gallivanter. But it’s not just the flavors and aromas that have left me with a constantly burnt tongue, it’s the culture and the history tied in with our food ways. This is why I just have to talk about my incredible experience at the 74th annual Virginia Highlands Festival.

The Virginia Highlands Festival is held annually in Abingdon, VA. Abingdon has a rich history and culture all its own that I’ve mentioned before on the blog. This time, my trip was all about their culinary scene.

Table Talk

The Appalachian Supper Table Talk was the kick-off to the festival and included professional foodies such as Chef Travis Milton of NiceWonder Farms; Lori Briscoe, Master Herbalist; Charlie Berg, who is both a local and a renowned Sommelier; and none other than TV Host, Chef, Philanthropist, and Sustainability Advocate, (oh ya and he was on this little show on the Travel Channel called Bizarre Foods) Andrew Zimmern.

Starstruck doesn’t even begin to cover it.

On top of my wonder at seeing this much culinary talent in a room together, I actually got to address the panel with a question. Which had been carefully crafted by yours truly in the 5 seconds I actually mustered up the courage to do it.

Incredibly intimidated, I introduced myself, told them what I do, and asked them, “When you were my age (mid-twenties), what did you think you wanted to be?”

The four of these people put together have probably traveled to and eaten in every country in the world – three times over. They have careers that span across decades, countries and will go down in history as some of the most talented and captivating individuals in the food world. I assumed they might respond haphazardly, “I always knew I’d be famous” or, “I worked my tail off and networked my way into this career from the moment I turned 4.”

Their answers?

“English Teacher” – Travis

“Anthropologist” – Lori

“Fighter-pilot” – Charlie

“I thought I’d be dead.” – Andrew

As confusion crossed my face, TV personality, and Chef Andrew Zimmern continued on. He gave me some advice I’ll probably get tattooed somewhere in the future, but for now, let us commemorate it here and here alone.

To quote him poorly, “You might not be doing what you are doing right now in 5 years, and that’s more than okay. Each job or experience we have compounds into our life’s story – so sit back and enjoy the ride.”

Not only did Zimmern give me that uplifting life advice, he then assisted Chef Travis Milton in preparing one of the best Appalachian “inspired” meals I have ever had.

I now get to say Andrew Zimmern made me dinner – so there’s that.

Appalachian Supper at Nicewonder Farm & Vineyards

I feel like now I’m really showing off that THIS was my first experience dining at Nicewonder Farms in Bristol, VA.

Restaurant, luxury stay, and vineyard, Nicewonder Farm is over 450 acres of gorgeous rolling hills that transport you somewhere on the outskirts of a European country.

The staff at Nicewonder really and truly want to give everyone who graces their gigantic doorstep a memorable experience. I felt (and tasted) the love of their hometown in each and every dish served that night.

During the Table Talk, Chef Travis Milton said that when it comes to Appalachian food prepared in his kitchen, he strives for creativity over true “authenticity.”

And anyone who is aware of who Andrew Zimmern is and what he has tried knows that creativity and offering a new experience are the goals of his dishes.

To my friends and family, I lovingly referred to this dinner as my “Zimmern experience.”

Pictures won’t do it justice, but here they are anyway:

A special thank you to Travis Milton and his family, Taylor Sifts, and all of the wonderful people at Nicewonder Farms who waited on everyone during the Appalachian supper!

I’ll be back soon, and I will come hungry for more.

-Allison