The West Virginia Trophy Hunters Association is hosting the 37th West Virginia Hunting and Fishing Show this weekend.



I stopped by to see what food options they had available.



And, according to their booth listing, the event did have a good bit of food.



South Bend Chocolate Company - 23
Jerky Hut - 36
Jeff’s Jerky - 86
Ronk Family Maple Farms - 214
Sassy Gal’s Gourmet Treats - 57
Sugar Bottom Farm - 304
Sugar Pop Freeze Dried Candy - 63
Cracklin Pig - 219
Crazy Cucumber - 128 & 129
Zul’s Frozen - 301



I have written about many of the above - specifically the ones in WV.



I was hoping to find the WV Pickle Guy, but he was nowhere to be found.



Instead, I found The Crazy Cucumber. They are based out of Ohio, but they caught my eye with their huge barrels of pickles.



"Bringing Pickles to the People! We are a small, family-run business located in central Ohio. We offer a wide variety of gourmet pickles with bold flavor," according to the website.



They give samples of any and all types of pickles.



I tried both the horseradish and sweet heat. And, I ended up leaving with small containers of both.



Plus, I got to see a golden trout, which I was very excited about.



They even had a fashion show going on while I was there.



Have you been?

Independent artisan kosher bakery Zak the Baker is located in Miami and crafts beautiful challah, baguettes, croissants and so much more.



I ordered an everything bagel with veggie cream cheese. The bagel was a bit softer than I usually go for, but it made for an easy bite. Just a bit more bready.



The veggie cream cheese was packed with veggies, so no complaints here!



Grade: B

Runza is a Midwest restaurant that serves runza, which is a yeast dough bread pocket filled with ground beef and cabbage or sauerkraut and onions. Plus or minus some. A MIDWEST THING SINCE 1949 - Started by Sally Everett, expanded by her son, and still run by her grandchildren. Our recipes and processes are decades old. Our ingredients are not. We started in Lincoln, Nebraska, then expanded throughout the state and into some neighboring states. To keep it fresh, we choose not to go national.

WE SAY "HOMEMADE FRESH" SANDWICHES - We’re up before sunrise preparing the dough, seasoning ground beef with our top-secret blend of spices, and forming it all in to the perfect sandwich you know and love. The Runza® Sandwich features fresh-baked bread stuffed with ground beef, onions, our secret blend of spices, and yes, cabbage. I ordered the Cheese Runza - "We take our incredible Original Runza® sandwich and bake it up fresh – then we slice it open and add American cheese right when you order it. It’s our most popular Runza® Sandwich, with the cheese melting over that perfectly-seasoned ground beef and cabbage." Plus a side of frings - fries mixed with onion rings. This is a thick, hearty sandwich that will stick to your ribs. The sides would've been 10 times better if they were super crispy. Grade: B

The Salty Donut originated in 2015 as a pop up shop out of a 1950s Aljoa camper.



Now, they have locations across Miami, Austin, Dallas, Orlando, Charlotte and more.



While in Miami, I stopped here to get a sweet treat. Or maybe two.



I started with the White Chocolate Tres Leches - 24 hr brioche soaked in a homemade rum-infused three milk mixture, bottom crusted with white chocolate + finished with torched meringue. This was so moist and delicious.



And then I also got a Caramel Toffee Crumb, which has a few of my favorite things: caramel and toffee. It wasn't as moist but it was even sweeter.



I don't think you can really go wrong with any option here!



Which is your favorite?



Grade: A

Stubborn Seed is a Michelin-starred restaurant from Chef Jeremy Ford, a 2022 James Beard Award Semi-Finalist and Bravo’s Top Chef Season 13 Winner.



"Stubborn Seed is the result of pairing unrelenting passion with an unapologetic approach. It aims to unearth cravings of the palate while constructing a reward in each bite. This philosophy takes honest ingredients and elevates them to be splendidly elegant through rigid and persistent execution," reads the website.



My friend Kaitee and I shared a couple plates because absolutely everything just sounded so good. We started with the "Pan Roasted Truffle Chicken," with pomme puree, brussels sprout, baby turnips and natural jus." Super moist, wonderful tenderness and perfect complements of vegetable, starch and sauce to tie it all together.



We also ordered the "Crunchy Truffle Bravas," with soppressata ham sofrito, truffle emulsion, garlic crumb and parmesan. These are roasted at super high heat then left to rest so the shell becomes crunchy and the inside is like a pillow.



Both of these were wonderful, and it was nice to be able to just get a bit of a few high-end dishes, rather than a whole prix-fixe menu in this situation. We had many more stops ahead, but this was the first tasty - and filling - one.



Have you ever been?



Grade: A