(Publisher’s Note: To make for vacations this week, LEDE News is sharing some our most popular articles. Enjoy.)
He did what most did. He got out.
After graduating from John Marshall High School and chasing higher education at West Liberty and in Pittsburgh, Matt Welsch was done here and went there.
Where?
As a vagabond does, his treks and travels covered multiple states to the west and locations which totally differ from the Wheeling area. Since coming home to the Upper Ohio Valley, he’s made a pair of trips to various destinations around the Mountain State because Matt needs it. It’s an addiction. He learns from experience.
He then brings it home and experiments here. We, the eaters of the region, are stubborn and challenge change, but that doesn’t stop the Vagabond Chef from tempting us to travel with him. He has a pork chop on the menu, but it’s not Shake n’ Bake … and he has several burgers, too, one of which is served on a portabella mushroom and not a bun.
Go find that somewhere else, especially now when take-out and curb service is all that’s available.
Now that the closures ordered by Gov. Jim Justice are in effect, how are you attempting to sustain your business with curbside and take-out?
As ever, word of mouth and social media are a huge part of our marketing plan. We have all worked together in-house to ensure a smooth transition into this new way of doing business, and I have also increased the servers’ wages temporarily, so that they will be taken care of. I know how much we need to make daily to make staying open with carry-out and curbside viable, and I’m monitoring the situation closely to make sure we continue to serve our community while taking care of ourselves. It’s a delicate balance.
At this time, you are offering your full menu, but will that change in the future? If so, why?
We are currently offering a full menu, though that may change as time goes on. Some items simply won’t keep long enough because we prep them fresh. So, in all likelihood, we will see the menu get a little smaller over time while trying to keep the real hits available for folks. Don’t worry though. The burgers and the mac and cheese aren’t going anywhere.
There have been many challenges you have faced since opening on the corner of 12th and Market streets, including the Greyhound bus stop, the rough roads of downtown Wheeling, and the construction along Interstate 70. But now this? What do you see in the future?
Honestly, in a really weird way this is a relief. We have faced so many challenges in the past, and at times those struggles were very lonely. This current situation is one we are all facing together. I know that in the long-term things will be fine and return to normal. In the meantime, we are making the adjustments needed, and we’re relying on our customers’ support. Also, it’s nice to have the time to take care of some things that have been on the back burner for a while. This is an opportunity to slow down, take a breath, and take care of business. It’s not the break we wanted, but we are going to use it as best we can.
Overall, what do you believe are the favorite meals in the Upper Ohio Valley, and how do you think you have changed that palette since opening nearly six years ago?
People in the Upper Ohio Valley have grown up with and are used to “comfort” food. People love simple dishes, like “meat and potatoes”. It’s what I grew up on, and it’s why I made a porkchop for Guy Fieri on Grocery Games. That’s all well and good. The challenge for me and Vagabond Kitchen is that folks are partial to chain restaurants, and their idea of a local place is a cheap diner. A farm-to-table type of establishment is a foreign concept. We’ve worked hard to show the value of local economy and using local products, as well as, the craftsmanship that goes into real food. We’ve carved out our own niche in that arena, which has been as challenging as it’s been rewarding. The folks that “get it” love us and what we’re doing, and in turn, they help show others what it’s all about.
You can vote for the Vagabond Kitchen to be featured on Diners, Drive-ins, and Dives? How did that develop? And how can we vote for you and your staff?
When I met Guy a few years ago, he had just visited the area to see some relatives. I gave him a hard time about coming to my town but not coming to my restaurant. He directed me to the producer of Diners, Drive-Ins, and Dives who also works on Grocery Games, and we’ve been working to get on the show ever since. I think it would have a huge impact not only on our restaurant, but on downtown and the whole Upper Ohio Valley. My goal is to do what’s best for the community, and I believe what benefits one, benefits all. Folks can submit suggestions to Guy’s website at this address: http://www.guyfieri.com/contact#
Thanks for the time to talk. Always a pleasure.
