Italian food plays a large role in West Virginia’s culinary makeup – with red sauce, meatballs and pasta making frequent appearances on menus across the state.
But, Chef Tim Urbanic takes those flavors to a different level.
Urbanic, who operates Bop & Nana’s Bakery and Catering with wife Melody, is known for embracing his Italian-Appalachian roots and utilizing farm-fresh ingredients to create scrumptious food right smack dab in the center of the state.
“I’m just a southern Italian, old world chef – any of my chef friends know that about me,” Urbanic says, humbly. “Food just tastes like my Italian heritage on a plate.”
The Urbanics recently retired from their award-winning bed and breakfast Cafe Cimino, located in Sutton, that was known for its locally sourced produce, homemade pasta and wood-fired pizzas.
But the dynamic duo couldn’t stay away from the kitchen for long. Named by their 10th grandson, Lewis Donovan, “Bop & Nana’s Bakery and Catering” emerged with the same high quality and farm-fresh ingredients the community has come to expect.
The new business operates out of their family farm in Chloe, West Virginia, where Urbanic crafts homemade baked goods, pastas and breads that make appearances at local farmers markets and events.
“As a very young boy around six or seven years old, I would be at my grandmother’s, my mother’s and my aunts’ side while they made homemade pastas on a big table; gnocchi, raviolis, noodles of all kinds,” he said. “I was allowed to play in the dough, I was fascinated, eventually learned the art and was hooked for life.”
The new venture allows Urbanic to pare down his menu to the items he is passionate about and, most importantly, take his time while overlooking the farm and pond.
“It is just something in my genetic make up – I have to cook. Nothing feels better to me than making food for people and making them smile,” he said. “Now that I am back on my farm I go up into the woods and into my garden and orchard to plan my meals; it just doesn’t get better than that.”
RECIPE: Chef Tim Urbanic’s Mussels Italiano
If there was one dish that Urbanic would consider his signature, it might be his Mussels Italiano.
“This dish just tastes like the sea – like all of the coastline of Southern Italy; actually of the Mediterranean. The aroma alone sends you there!” he said.
Ingredients:
1 pound mussels, about 20 count
Rinsed and debearded or frozen
2 tablespoons olive oil
1 teaspoon unsalted butter
1 tablespoon Pinot Grigio
1 tablespoon garlic
1 tablespoon shallots
1 tablespoon scallions
1 teaspoon black pepper
1 teaspoon fresh basil
1 teaspoon fresh parsley
2 tablespoon peeled/diced tomatoes (chunky marinara)
Directions:
Heat 6 quart sauce pan with lid. Add olive oil, butter, garlic, shallots, scallions and bring to a simmer.
Add mussels and the rest of the ingredients. Steam until all muscles open.
Serve with crispy grilled bruschetta drizzled with extra virgin olive oil.
