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    A Taste of the Hocking Hills
    A Taste of the Hocking Hills
    A Taste of the Hocking Hills
    Ebook123 pages36 minutes

    A Taste of the Hocking Hills

    By Matt Rapposelli

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    About this ebook

    When chef Matt Rapposelli left the National Park Service to attend culinary school in New England, he was moving from one passion to another. What later brought those passions together was a job in the Hocking Hills, southeast Ohio’s stunning, wild landscape, where the restaurants he helmed—at Hocking Hills Lodge and Lake Hope Lodge—gained a resounding reputation for classic dishes that, driven by the regional vernacular and the natural seasonal abundance of Appalachia, were impeccably fresh and flavorful.

    A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of a region to which thousands trek each year. Rapposelli presents dishes by the season, noting the specialties that appear on his menus in a given time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.

    LanguageEnglish
    PublisherOhio University Press
    Release dateJun 25, 2018
    ISBN9780821446362
    A Taste of the Hocking Hills
    Author

    Matt Rapposelli

    Matt Rapposelli has been a leader in southeast Ohio’s dining scene since 1982 and is known for developing destination dining experiences, including the award-winning Big Chimney Baking Co. and the Lake Hope Lodge. He is the executive chef of Kindred Spirits, the restaurant for the Inn & Spa at Cedar Falls in Logan, Ohio.

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      Book preview

      A Taste of the Hocking Hills - Matt Rapposelli

      A TASTE OF THE HOCKING HILLS

      A TASTE OF THE HOCKING HILLS

      Matt Rapposelli

      Ohio University Press

      Athens, Ohio

      Ohio University Press, Athens, Ohio 45701

      ohioswallow.com

      © 2018 by Ohio University Press

      All rights reserved

      To obtain permission to quote, reprint, or otherwise reproduce or distribute material from Ohio University Press publications, please contact our rights and permissions department at (740) 593-1154 or (740) 593-4536 (fax).

      Printed in the United States of America

      Ohio University Press books are printed on acid-free paper ™

      28 27 26 25 24 23 22 21 20 19 18     5 4 3 2 1

      Unless otherwise indicated, all photos are by Kelly Sabaiduc/Loyal Sun Photography.

      Photos on pages xviii, 1, 2, 22–23, 48–49, 66, 89, and 92–93 are used by courtesy of the Hocking Hills Tourism Association.

      The photo on page xxii is used by courtesy of the Hocking Hills Tourism Association. Photo by Eric Hoffman.

      The photo on page 87 is used by courtesy of Ricky S. Huard.

      Library of Congress Cataloging-in-Publication Data

      Names: Rapposelli, Matt, author.

      Title: A taste of the Hocking Hills / Matt Rapposelli.

      Description: Athens, Ohio : Ohio University Press, [2018]

      Identifiers: LCCN 2018019599| ISBN 9780821423226 (hc : alk. paper) | ISBN 9780821446362 (pdf)

      Subjects: LCSH: Seasonal cooking--Ohio--Hocking Hills. | Cooking (Natural foods)--Ohio--Hocking Hills. | Hocking Hills (Ohio)--Pictorial works. | LCGFT: Cookbooks.

      Classification: LCC TX907.3.O32 H637 2018 | DDC 641.5/6409771835--dc23

      LC record available at https://lccn.loc.gov/2018019599

      This book is dedicated to my mom, Nelda Rapposelli.

      Whether you knew it at the time or not, your endless hospitality and the way you approached cooking and food paved the path I’ve followed. That copy of The Joy of Cooking that you sent with me as I left home is well worn, and your notes inside will be forever treasured. I can never thank you enough for everything. You did well . . .

      contents

      Introduction

      Part 1: Spring

      Asparagus with Morels

      Broccolini with Balsamic Vinegar and Lemon

      Orange Tomato Basil Soup

      Cave Side Salad

      Pan-Seared Chicken with Balsamic Rosemary Tomatoes

      Part 2: Summer

      Frittata with Roma Tomatoes, Fresh Basil, and Manchego

      Bruschetta with Roma Tomato and Basil Topping

      Fried Catfish

      Pico de Gallo

      Grilled Vegetables

      Barbeque Brisket

      Batter-Style Cobbler

      Part 3: Fall

      Buttermilk Pancakes

      Chicken Hominy Soup

      Wild Mushroom Soup

      Pumpkin, Corn, and Bacon Fritters with Smoked-Pepper Aioli

      Roasted Pumpkin with Red Onions, Sage, and a Balsamic Drizzle

      Streusel-Topped Berry Cobbler

      Part 4: Winter

      Hocking Hills Granola

      Clam Chowder

      Buttermilk Biscuits

      Brisket and Blue Salad

      Meaty Mac

      Noodles

      Mashed Potatoes

      Sweet Potato Rolls

      Part 5: Spring Again

      Sautéed Lambsquarters

      Conclusion

      Acknowledgments

      introduction

      My arrival in the Hocking Hills has brought a culinary

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