CHARLESTON, WV (LOOTPRESS) — West Virginia State Parks officials today announced the return of its Cellar to Table Dinner series and encouraged culinary enthusiasts to purchase tickets in advance, which are now available online at WVstateparks.com/cellar-to-table-dinners.
This exclusive event series will feature 11 dinners hosted at 11 state park restaurants, where guests will be served local foods and products that celebrate West Virginia’s culinary traditions.
“These Cellar to Table dinners are a great opportunity to gather at our beautiful state parks for an amazing culinary experience,” said West Virginia State Parks acting chief Dillard Price. “Our state park chefs are curating their dinner menus from locally sourced products, commonly found in Appalachian pantries, into a dinner adventure you’ll not want to miss.”
The first dinner in the series will be hosted at Stonewall Resort on Jan. 31 at 6 p.m. and features a four-course meal of gnocchi and fried Brussel sprouts, sausage and kale soup, smoked rainbow trout and venison, and peach crème brûlée. Tickets are $75.
Other Cellar to Table dinners are scheduled in February, March and April at the following park restaurants:
- Feb. 22: Hawks Nest State Park
- March 3: Cacapon Resort State Park
- March 7: Pipestem Resort State Park
- March 13: Blackwater Falls
- March 14: Tygart Lake State Park
- March 21: North Bend State Park
- March 27: Canaan Valley Resort
- March 28: Twin Falls Resort
- April 18: Chief Logan
- April 22: Holly River
Tickets are limited for these exclusive dinners, so guests are encouraged to make reservations in advance. Lodging also is available for those who want to make this an overnight experience. For menus, pricing and reservation details, visit WVstateparks.com/cellar-to-table-dinners.
