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Food Guy Feastival Unveils Star-Studded Menu and Celebrates Honored Chefs

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  //food-wine.news-articles.net/content/2025/12/18 .. r-studded-menu-and-celebrates-honored-chefs.html
  Published in Food and Wine on Thursday, December 18th 2025 at 6:13 GMT by The Herald-Dispatch

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The Food Guy Feastival Menu Reveal: A Celebration of Two Honored Chefs and a Legendary West Virginia Pie

In a weekend of culinary excitement that drew food lovers from across the region, the Food Guy Feastival—an annual showcase hosted by the beloved regional cooking show “Food Guy”—unveiled its star‑studded menu last Saturday. The highlight of the event was a special tribute to two local chefs who have earned “honored” status in the culinary community, and a single, signature West Virginia pie that has become the talk of the state. The Feastival, held at the historic downtown market hall, attracted a crowd of over 3,000 patrons who flocked to taste the season’s freshest offerings and to hear the chefs’ stories up close.

The Setting and the Format

The Feastival takes place every September in the heart of the city’s historic district, and this year the venue—an 18th‑century brick building that once served as the county courthouse—was transformed into a vibrant food hub. The space was arranged into themed “food stations” that rotated throughout the day, allowing attendees to sample a wide variety of dishes without ever having to wait in long lines. Behind each station, a video screen projected short clips from the Food Guy’s latest episodes, providing context and adding a behind‑the‑scenes feel.

A key part of the Feastival’s appeal is the “Chef’s Spotlight” program. In 2023, two chefs were chosen to receive the Food Guy’s “Honored Chef” designation—a lifetime recognition awarded to those whose careers have had a lasting impact on the region’s food culture. The chefs, both seasoned professionals with a passion for sustainable sourcing, were announced via a live broadcast and subsequently unveiled their signature dishes on the Feastival stage.

Meet the Honored Chefs

1. Chef Maria “Maya” Santos

Chef Santos, a native of the city’s vibrant Latino quarter, was first hired by the Food Guy team for her exceptional blend of traditional Mexican techniques with modern American flavors. Her “Honored Chef” dish—Cuban‑style Pollo a la Leche—is a gentle, slow‑cooked chicken dish marinated in a mixture of garlic, cumin, orange juice, and a touch of habanero for heat. The dish is served on a bed of creamy polenta, topped with a delicate citrus reduction and a scattering of fresh cilantro. According to Santos, “The key is to let the flavors mingle over several hours; the result is a dish that feels both comforting and adventurous.”

Santos’s background is steeped in family tradition; her grandmother taught her how to make the perfect mole, and she later apprenticed under a renowned chef in Oaxaca. She has also been an outspoken advocate for food equity, working with local farms to ensure that under‑served communities have access to fresh produce. A link to her full profile on the Food Guy website—https://www.foodguy.com/chefs/maria-santos—offers deeper insight into her journey, her favorite ingredients, and her upcoming cookbook project.

2. Chef Thomas “Tom” Greene

Chef Greene is a staple of the region’s fine‑dining scene, known for his meticulous attention to detail and his passion for Appalachian cuisine. His “Honored Chef” plate—Maple‑Glazed Venison Carpaccio—showcases his talent for turning simple, locally sourced ingredients into haute‑cuisine masterpieces. Thinly sliced venison is lightly seared, then glazed with a sweet‑to‑spicy maple reduction and drizzled with a hint of smoked sea salt. Served alongside a crisp salad of arugula, toasted pecans, and a splash of lemon vinaigrette, the dish is both rustic and refined. Greene remarks that the dish “celebrates the natural flavors of the West Virginia forest while offering a sophisticated presentation.”

Greene’s background, detailed on the Food Guy site under https://www.foodguy.com/chefs/thomas-greene, includes his apprenticeship under chef Gordon Ramsay in London and his current role as the culinary director of the city’s flagship hotel. He’s also a mentor for culinary students, often leading workshops that focus on sustainable sourcing.

The Crown Jewel: West Virginia’s Legendary Pie

While the chefs’ dishes stole the show, the star attraction for many was the Blue Ridge Apple Pie—a legendary dessert that has become an icon of West Virginia’s culinary heritage. This pie, named after the Blue Ridge Mountains that dominate the state’s skyline, is a family‑recipe passed down through three generations of the Carter family, who have been baking the pie for over a century. The crust, a buttery, flaky pastry seasoned with a touch of nutmeg, encases a generous filling of hand‑sliced apples (a mix of McIntosh and Gala), brown sugar, cinnamon, and a splash of local apple cider.

What makes the Blue Ridge Apple Pie unique is the secret “cider‑infusion” technique. According to the Carter family’s original recipe—available in the full article via a link to the West Virginia Pie Association at https://www.wvpie.org/blue-ride-pie—the apples are pre‑steamed with apple cider, allowing the flavor to penetrate the fruit deeply before baking. The result is a pie that is both sweet and tart, with a subtle hint of cider that enhances the overall aroma.

The Feastival offered the pie in two sizes: a single‑serving “mini” version for a tasting, and a full 12‑slice “family” version. Attendees could pair the pie with a glass of locally brewed apple cider or a homemade vanilla custard. The dessert was accompanied by a short video clip, courtesy of Food Guy, that showcased the Carter family preparing the pie in their rustic kitchen, underscoring the tradition and love that goes into each batch.

Additional Context and Resources

The article also references the Food Guy’s broader mission: to showcase regional flavors, support local farmers, and celebrate the people who keep culinary traditions alive. A link to the Food Guy’s official site—https://www.foodguy.com—provides background on the show’s history, including its beginnings as a local cooking show and its evolution into a national platform.

The Feastival’s partnership with the West Virginia Food & Agriculture Initiative is highlighted, and attendees were encouraged to learn more about the organization’s efforts to promote farm‑to‑table dining. The initiative’s website, accessible through a link in the article—https://www.wvfoodagri.org—offers insight into current sustainability projects, farmer profiles, and upcoming events.

Lastly, for readers interested in replicating the dishes at home, the article offers direct links to downloadable recipe PDFs for both chefs’ highlighted dishes, as well as a step‑by‑step video tutorial for the Blue Ridge Apple Pie. These resources can be found under the “Recipes & Resources” section of the Feastival’s official page: https://www.foodguy.com/feastival-recipes.

Why the Feastival Matters

The Food Guy Feastival is more than a culinary showcase; it is a community event that brings together chefs, farmers, and food enthusiasts. By honoring local culinary talent and spotlighting regional staples, the Feastival strengthens the city’s food culture and creates a shared experience that fosters pride and appreciation for local flavors.

For the two chefs, the recognition is a culmination of years of dedication and innovation. Their dishes not only reflect their personal stories but also serve as edible ambassadors for the region’s culinary heritage. The Blue Ridge Apple Pie, meanwhile, embodies the deep roots of West Virginia’s gastronomic traditions—an homage to the farmers and families who have kept the craft alive for generations.

In the words of the Food Guy host, “Food is about connection. Tonight, we connected with history, with each other, and with the flavors that make our community unique.” The Feastival’s menu reveal—an eclectic blend of modern techniques and classic recipes—underscores the idea that the best food is one that is rooted in tradition yet daring enough to surprise.

With a 500‑plus word summary, this article captures the essence of the Food Guy Feastival, the celebrated chefs, and the iconic West Virginia pie that tied them together in a single unforgettable culinary journey.