Restaurant: Huntington Prime

Early in his career, Chef Michael Bowe recognized that the best produce was local produce, picked shortly before it arrived at his kitchen. While teaching at the Mountwest Cooking and Culinary Institute in Huntington, Chef Bowe began to develop his plan to open a restaurant where menu options were based on local foods.

Two years ago on February 5, 2010, he opened Huntington Prime in renovated space in downtown Huntington. The town has lauded his efforts so strongly that he opened up additional seating in the penthouse in August after renovating a closed restaurant space there as well. Now providing seating for about 90 with another 15 at the two bars, the place is usually hopping. Space is also available for catered affairs in the Penthouse.

Sunday Brunch is served from 10:00-2:30. Monday through Friday Huntington Prime is open for lunch from 11:00-2:00. In addition, dinner service is Monday through Saturday from 4:00 to 10:00.

Upstairs in the penthouse, cocktails are supplemented with live piano music provided by Mike Campbell, and Sean Parsons from 10:00pm-1:00am on Saturdays. In additional Dustin Murchevsky provides acoustic guitar music at other times.

Chef Bowe is joined by a well-seasoned team with Jared Bradley as Chef du Cuisine. Cheri Godfrey is Executive Pastry Chef with wonderful cakes on view to tempt.

Other head staff includes Adam Riazi as Wine Director, Michael Yankavitch as Front House Manager, Keelan Shepherd as Bar Manager, Russ Lewis as Acting Sous Chef, Marty Emerson as line worker. There is a total of 32 staff to provide excellent service to the diners.

Chef Bowe explained that much of his meat comes from Nelson’s in Mason County, his rainbow trout from J L Foods in Wilson Mills, much of his produce from Fish Hawk Acres as well as Floyd’s Produce in the local farmers market. Herbs are grown in a nearby Huntington back yard garden by Graham Rankin. In addition, Michael is planning to install a greenhouse in his back yard to produce peas, lettuce, patty pan squash and heirloom tomatoes

I asked a diner about his choice to eat at Huntington Prime. The gentleman was entertaining two guests from out of town and they said the meal was one of the best they had ever had. The local man indicated he ate at Huntington Prime at least twice a month and rated it a 9 on a scale of 1-10.

Good enough! Time to go eat!

Huntington Prime

910 4^th Avenue

Huntington, WV 25701

304-697-1113 reservations suggested

http://huntingtonprime.com/

chefmikebowe@gmail.com

What’s growing in February?

I recently visited Atlanta and because of my desire to get more information about models that are already working, I spent some time visiting a market and then a farm---Beth Rankin

When I visited the Boxcar Market I asked a lot of questions since there are some people in my town (Huntington) who would like to start a similar local foods market, maybe not as complete a grocery as Boxcar is, but some of the concepts are similar.

When I was asked if we had settled on our suppliers yet I had to report that it is still being worked out. Her next question surprised me: Are you getting any of your produce from within your town?

Well, not expecting to, small garden areas, hilly terrain,etc etc etc……and her answer was Why not?

She sent me to Truly Living Well who operates several growing centers but the one I visited was the Wheat Street Garden close to Auburn Avenue. Located within view of downtown Atlanta, this 4 acre parcel provides vegetables and fruit to individual purchasers, CSA members, local stores and restaurants.

Several staff members are assisted by volunteers.

The greenhouse provides a climate controlled area for seedlings. Seeing the amount of greens in various stages of growth reminded me that we in West Virginia do not enjoy the more temperate winters that Atlanta does, but these raised beds can be worked as low tunnels and the results would be similar spectacular.

The Living Well site has ample parking, a covered picnic area with sinks for warm weather classes,

several storage areas, the greenhouse, and some fun areas as well. This is a wonderful use of an abandoned land parcel that any urban area has in abundance. We can do this!