Admission to the Union: June 20, 1863
I’ve visited West Virginia twice. The first time I was a kid and don’t remember much, but this past October I had the opportunity to visit again. My dear friend Mandy lives in Martin’s Ferry, Ohio; a town close to the Pennsylvania and West Virginia borders. In fact the closest city to Mandy’s Ohio home town in Wheeling, WV. So, when I visited her in the fall, of course that meant a visit to Wheeling.
When asked what my impressions were of Wheeling, the word that most often comes to mind is heartbreaking.
As you can see from my photos, it’s quite pretty.
Wheeling also has some of the most fantastic Victorian architecture you’ll see in this country and it’s filled with cute little shops like the bookstore and wine shop you see pictured below. Wheeling is a city that has a lot of character and the people there are really trying to revitalize their city, but, like so many places in America, there is a lack of good job opportunities. There is just so much potential there.
I had dinner with some friends this past weekend and we were discussing the precarious state of the Huy Fong Sriracha plant in California. My friend’s mentioned that Huy Fong should just close the California factory and move some place where jobs were desperately needed. My vote was the Wheeling, WV area so Huy Fong Sriracha owner, if you’re reading this (and of course you are!) you heard it hear first: go open a plant in West Virginia.
Anyway, off the soapbox and on to the food.
Inspired by the fact that I had the most amazing margherita sandwich of my life at Avenue Eats, a farm to table restaurant in Wheeling, I really wanted to make a sandwich for my West Virginia recipe.
Two foods heavily associated with West Virginia are ramps and pepperoni rolls. Whereas NYC snobs like me eagerly await the arrival of one of the currently trendiest ingredients, ramps, at our farmer’s markets; ramps are so ubiquitous in WV that any and every Average Joe, go foraging for them and enjoy them in all kinds of recipes. Pepperoni rolls are a regional specialty that basically consists of a stick of pepperoni wrapped in dough. Hence the idea for The Ramp-eroni sandwich was born. I made it for Chris and I on Saturday and I gotta tell ya, it turned out kind of delicious.
- Roasted ramps, leaves separated from bulbs to make it easier to stack on your sandwich*
- Sliced pepperoni (preferred brand: Applegate Farms Organic Pepperoni)
- Fontina cheese, sliced
- Roasted red peppers
- Olive oil for drizzling
- Salt and pepper
- Crusty rolls or bread, such as ciabatta, lightly toasted
The method here would be: Assemble! I mean really, if I have to tell you how to make a sandwich than you really shouldn’t be reading this blog. One tip, make sure that the ramp leaves get nice and crispy which will add some nice crunch to your sandwich.
Yum! That looks delicious. I have actually never had ramps (at least not to my knowledge)! I will have to try to pick some up at the farmers market and give them a try.
I also loved Wheeling and think it is sad that that area of the country has so few jobs. 😦
Yummm, that looks delicious. If I offer you my kitchen (which I can bet is bigger than yours) (that’s what she said), will you come cook me a meal? =D
If I’m in Chicago I’ll cook for you any time 😉