Mountain Flavor: Wicked Pimento Cheese
Betsey Sorrell calls it “everybody’s restaurant.”
The RailYard in Bluefield mixes up Americana cuisine with a rotating menu and palate-friendly options for the whole family. Betsey linked up with fellow Bluefield native and childhood friend Tom Cole to open the RailYard in 2014 to fill a void in the town’s evening entertainment options. They purchased a 1920s building in Bluefield’s growing downtown and renovated the space completely. The result is a dual-purpose restaurant and live-music venue dishing up funky tunes, hand-cut fries, juicy burgers and creative dishes like chicken and waffle nachos.
In addition to creating a large bar area pouring ice-cold brews, the pair knew that they wanted a kitchen committed to sourcing locally, when possible. In the summertime, the RailYard’s vegetables and herbs come from a local farm, so Betsey and Tom can support their small community’s growth.
Mix up your own little taste of homegrown Appalachian flavor with this pimento recipe:
Wicked Pimento Cheese
Mix ingredients:
- 2 bags 8oz sharp cheddar cheese
- 8 oz Monterey Jack cheese
- 1.5 cups of mayo
- 1/2 cup cream cheese
- 7 heaping spoons of Wickles Hoagie Relish
- 1/2 tsp garlic powder
- 1/2 teaspoon black pepper
This post was last updated on July 21, 2020