Whenever Morgantown hosts its Moonlight Markets, I try to attend because they have lots of small producers and makers. Here is who I was able to support on my last visit.



Hinerman Hill Farm - Hobby farm, farm vlog, small agribusiness, egg and poultry production, rabbit production.



Homestead Cookies - custom sugar cookies from a self-taught baker.



Mon Valley Mushrooms - a two-person indoor mushroom farm located in Morgantown, WV. We offer a variety of organically grown gourmet and medicinal mushrooms products including fresh, dried, powdered, tinctured mushrooms, and grow-at-home mushroom kits.



Sow Good Market - These little mothman candies were a highlight. They even have Big Foot onnes, too. Plus plenty of sauces, jellies and other goodies.



And plenty more!



But these were the ones new to me.



Have you been?



Who have you discovered?

The Grand Hotel has a number of dining options, but the crown jewel must be the timeless Main Dining Room.



I was here for the "Grand Luncheon Experience" - The legendary Grand Luncheon Experience is a one-of-a-kind Grand Hotel experience. Offerings include fresh salads, composed salads, fresh seafood including oysters, mussels, and assorted smoked fish, assorted and domestic cheeses and fruits, a variety of hot items and a carvery station. No Grand Luncheon is complete without a lavish and bountiful dessert display. Beverages that are included are coffee, tea, and lemonade.



There were a number of food stations with so many options - from breads and pastries to cheeses to meats. Here's a sampling of some items:



Watermelon & balsamic skewers, artichoke & prosciuttio wraps and deviled eggs.



Melon skewers, crostinis and dried fruits.



Soft & hard cheeses with house fried crackers, spiced nuts, preserves and pepper jelly.



Shrimp cocktail.



Meat platter with roast beef, turkey, salami, and more.



Roasted veggies, salads, pastas.



Plus, so so much more. Truly, I am sure I missed so much. But I still filled up three small plates of eveything I wanted.



Now, it isn't cheap. And generall,y I'd avoid spending more than $50 for a buffet. But at $70, this felt like a steal with all the options.



And the quality was wonderful. Nothing seemed off-temperature or old.



Have you been?



Grade: A

The Grand Hotel is a stunning display of elegance. It's a proper resort, which reminds me of The Greenbrier in many ways. Its architecture is beautiful in an old world charm kind of way.



"Since 1887, Grand Hotel beckons guests to a time where old-world meets new charm. Experience the tradition of Afternoon Tea in the Parlor, dressing up for dinner, nightly dancing to the sounds of a live orchestra, and sitting in a rocking chair on the world’s longest porch overlooking the Straits of Mackinac. Discover the rich history and tastefully preserved architecture of this National Historic Landmark, while enjoying the hotel’s modern amenities and unsurpassed service. Slow time and spend time, in the relaxed atmosphere of Mackinac Island, voted “Best Island in the Continental U.S.” at the Travel + Leisure World’s Best Awards. Welcome to Grand Hotel, where past meets the present," reads the website.



I stopped at Grand Coffee & Provisions for a quick snack. To my surprise, they had individual quiche loraines, and I was sold. This is one of my favorite ways to eat eggs. This one was definitely a bit more egg-y. I love mine with lots of veggie filling. Warmed up, the quiche was filling and quick.



Grade: B

Mackinac Island is located in Lake Huron, between Michigan's Upper and Lower Peninsulas.



"In the late 19th century, Mackinac Island became a popular tourist attraction and summer colony. Many of the structures on the island have undergone extensive historical preservation and restoration. Because of its historic significance, the entire island is listed as a National Historic Landmark. It is well known for numerous cultural events; a wide variety of architectural styles, including the Victorian Grand Hotel; and its ban on almost all motor vehicles, with exceptions only for city emergency vehicles (ambulance, police cars and fire trucks), city service vehicles and snowmobiles in winter," reads Wikipedia.



Like every good tourist destination, Mackinac Island has a variety of fudge shops. I stopped at Ryba's.



"On Michigan’s world-renowned Mackinac Island, the sweet aroma of fudge wafts out onto the street from four unique Ryba’s Fudge Shops. Passersby stop in their tracks to watch as confectionary artists pour the hot molten liquid from the copper pots onto the marble and begin handcrafting the decadently delicious fudge loaded with flavor. Recipes perfected over four generations and a carefully honed process, result in the creamiest and smoothest fudge."



I went with a three-pack fudge box. Not because I need three huge chunks of fudge... but because I couldn't decide on one flavor.



I started with Michigan Maple Pecan: Michigan Maple Pecan Indulge in the sweet, golden flavor of locally sourced pure Michigan maple syrup blended with buttery pecans in Ryba’s Michigan Maple Pecan Fudge. This gluten-free treat is a handcrafted tribute to the rich, natural flavors that have been part of Michigan’s heritage for generations.



Also added in the Turtle: Experience the gourmet taste of Ryba’s Turtle Fudge, a decadent combination of rich chocolate, creamy caramel, and crunchy pecans. Crafted with the same care as the generations that came before, this handcrafted gluten-free fudge is pure delight in every indulgent moment.



Similarly, Sea Salt Caramel: The perfect balance of sweet and salty, Ryba’s Sea Salt Caramel Fudge is a delicious blend of chocolate, creamy caramel, and a hint of sea salt. Each handcrafted bite is a celebration of small-batch artisanal perfection.

Very sweet. A once-in-a-while treat. But sure is fun.



Grade: A

L'Atelier is the "visionary creation of Joël Robuchon, combining gastronomic cuisine with a unique atmosphere of relaxed conviviality and interaction with an open kitchen."



"L'Atelier's name refers to a craftsman’s workshop, emphasizing Chef Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity. Chef Robuchon's protégés carry on this culinary philosophy at L'Atelier Miami, with a Modern French menu featuring iconic signature dishes, alongside new, ever-changing seasonal creations utilizing ingredients sourced from top local and regional purveyors. L'Atelier is honored to retain our two Michelin Stars in the 2024 Florida Guide."



This restaurant is dark and kind of sultry. Lots of red and an open kitchen makes it feel primal in some way.



The menu features hot and cold appetizers, signature creations and main courses. We ordered a couple of each to get a good variety.



We began with the famous bread basket - freshly baked Escargot rolls, artisan breads and baguettes made in-house daily by the boulanger.



Foie gras parfait with port wine reduction and parmesan emulsion



Zucchini mousse



La Betterave - prepared with beet, apple and avocado duo, green mustard sorbet & fresh herbs



La Langoustine - Crispy Langoustine Served with Basil Coulis. The Langoustine is wrapped in brick dough "papillote" allowing it to be juicy inside, and crispy on the outside.



Le Pigeon - Caramelized free-range squab, foie gras and mashed potato.



Side of mashed potatoes - Robuchon created his signature purée de pomme out of just four simple ingredients: potatoes, butter, milk and salt. Just look at that perfection.



Sorbet dessert



Final gift from the chef: cookie. Tiny portions, ginormous flavor. Such a fun experience and creative executionn.

Grade: A