Season 3, Episode 10

Mountain State Surprise

Chuck explores the heavenly cooking deep in the Allegheny Mountains on Washington Street in Lewisburg, W.V. His first stop is at Stella's Tea House where he digs in to Chef Samantha Hall's sticky toffee pudding. Next, he visits a historic landmark that dates back to 1778, Greenbriar Resort, where Chef Bryan Skelding prepares a 14oz veal chop with cheddar grits and fresh veggies. At The Bakery, Sandy Carter makes a jalapeno bagel that rivals any bagel from New York -- or Montreal. Last, Chuck stops by the Livery where Chef Michel Neutlings prepares an Appalachian-style dish with roasted quail, wild rice, apples and fig.
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Recipes From This Episode

Pumpkin Bagels

Sticky Toffee Pudding

Veal Chop with Cheddar Grits and Roasted Cauliflower

Wild Rice-Stuffed Quail with Fig Puree

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