ISSUED: 4 September 2024
MEDIA CONTACT: Hans Fogle
SHEPHERDSTOWN, WV — Shepherd University’s Center for Appalachian Studies and Communities will partner with the Root to Table Culinary Series at the Appalachian-inspired restaurant Alma Bea in Shepherdstown on September 15.
Chefs from Rising Creek Bakery in Morgantown, West Virginia — who specialize in preserving and popularizing traditional Appalachian baking methods — will join Chef Mary Ellen Diaz as she guides guests through an Appalachian dining experience, the “Pie Supper.”
Historically, pie suppers were a way for community members to stay connected in Appalachia and were often utilized as opportunities to raise money for special community projects.
During the supper, information about events and student projects from Shepherd’s Center for Appalachian Studies and Communities will be available. Additionally, participants can participate in a “Pie Auction” to benefit Shepherd’s Appalachian studies program.
For more information about this event and to order tickets, visit the Root to Table website.
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