~ Appalachian Supper Goes Retro! ~

Hailing from rural Southwestern Virginia, Travis Milton spent his childhood in a true Appalachian kitchen, learning the proper method for shucking beans, preserving and canning, and planting gardens—all under the tutelage of his great (and great-great) grandparents. A reverence for the traditions and heritage of southern kitchens was instilled in Milton from his earliest days spent behind the counter of the Village, a restaurant in Castlewood, Virginia owned by his great grandparents. Milton moved to Richmond to attend school and started cooking on his own in his early teens, initially just as a way to make money doing something familiar. Soon, jobs in the kitchen became more than just income, and before long Travis was staging in kitchens across the country, like Todd Gray's Equinox in D.C. and Chris Cosentinos’ Incanto in San Francisco. When Milton joined his friend and fellow Virginian Jason Alley to work as Chef de Cuisine at Comfort in Richmond, he realized his ability to combine the memories of his family's kitchen with the techniques of his mentors, creating composed and modern Appalachian dishes. It was with these two culinary traditions in mind that Milton left Comfort and embarked on his dream of a genuine Appalachian restaurant where he opened his first (three!) restaurants in 2017: Miltons at the Western Front in Saint Paul, Virginia and Shovel & Pick and Simply Grand just minutes away in Bristol, Virginia. Most recently, Travis has embarked on his latest dream venture with the opening of signature restaurant, Hickory, in the new Inn at Nicewonder located in the highlands of Bristol. Through Hickory, Chef has the stage to further explore unique, elevated spins on Applachian cuisine that does not replace original techniques, but adds to the heritage story. Travis pulls in fresh ingredients grown right on the farm at Nicewonder to create classic southern-inspired dishes on Hickory’s menu, as well as experiment with more out-of-the-box creations such as Miso Paste made out of Doritos and Cheetos. Outside of the restaurant space, Milton is at the forefront of the grassroots effort working to preserve the heritage of the Appalachia kitchen, including having had a hand in the creation of the Appalachian Food Summit, where Milton serves on the Board of Directors. He also works to highlight the rich history of the area in conjunction with the Central Appalachian Food Heritage Project, the Clinch River Valley Initiative, and the Virginia Food Heritage Project. Milton spends much of his free time traveling to Virginia farms and fostering relationships with purveyors across the state. When not in the kitchen, his favorite place to be is sitting on his front porch, enjoying his whiskey collection, and listening to Whitney Houston in one of his 680 pairs of Nikes!

Pick n Grin Farms is an all-natural, sustainable farm located in Bristol, VA specializing in greenhouse raised specialty mushrooms: King Trumpet, Lion's Mane and Chestnut and Blue Oyster Mushrooms. Mushroom Grow-Kits and materials are also available at the Abingdon Farmers market. Mushroom tinctures are also available, along with a full range of mushrooms at Blue Hills market. Adam is a fountain of knowledge on mushroom cultivation and is happy to share so swing by and see him on Saturdays and Tuesdays during the Farmers market. pickngrinfarms@gmail.com @pickngrinfarmsdescription

Justen is a Geologist/Environmental Scientist by day; Hop Grower and Cider Maker by night. Justen has been in the Environmental industry since 1999 and has been an avid home brewer and cider maker since 2012. Justen is often the boots on the ground at the cider barn; working on expansions, repair, cider making and giving tours to all that are interested.

Tom is passionate about growing food, education and community. As the orchardist he works hard to propagate and grow heirloom apple trees that produce excellent cider apples. You will probably find him talking about apples at the taproom, doing community service or in the orchards with his sons.

Mark grew up in southwest Virginia, spending his time outdoors and eating apples and cherries right off the trees. He loves playing bass guitar, riding his BMW through these hills and hollers and spreading the word about great cider and Virginia heritage apple varieties.

In 2001, Deni and Tom settled in Abingdon, VA to raise their twin boys. As true community farmers, they began Blue Door Garden, a flourishing two-acre farm that grows flowers, vegetables, and herbs for the Abingdon Farmers Market, local businesses, and C.S.A subscriptions. Over time, Blue Door Garden has grown into Southwest Virginia’s primary source for fresh, local, organically grown fresh and dried flowers, while Deni’s unbound creativity has developed a reputation for providing full-service floral arrangements that are stunning to behold and a treat for the eye.

In 2007 we established our business in Southwest Virginia, and pride ourselves on providing customers with personal service. Our farm is conveniently located in Southwest Virginia near the North Carolina and Tennessee borders. We are located just 2 miles off Interstate 81 at exit 24. We have fiber quality to show quality Alpacas on our farm for the varied Interest in Alpacas.

We will work with you every step of the way to help assure your success in the alpaca business. Our goal is to remain client-oriented, and provide good service which means taking the time to listen.

Wolf Hills Coffee, founded in 2020 by Sarah Beth Childers, brews its passion for quality coffee in the heart of Abingdon, VA. What began as a humble roastery has evolved into a beloved community hub. In 2023, KayLee and Tyler Reynolds-Taylor joined as partners, expanding the vision with Sidebar at Wolf Hills Coffee. This vibrant addition boasts a full bar, enticing lunch offerings, live music, and engaging events, creating an inviting space where every sip tells a story, and every visit feels like coming home.

Red Tail Grove is a veteran-owned, 10-acre regenerative farm located outside Abingdon, VA, that focuses on intensive grazing, no-till gardening, and permaculture-based land management practices.   Trevor Hansard is committed to the conservation of the land and the welfare of his animals as he serves the local community by providing the highest quality meat, eggs, and produce available.  Products are available directly to consumers, or through local retail outlets.