Cellar To Table Dinner
West Virginia State Parks, in partnership with West Virginia Cooks, is pleased to announce the 2025 WV State Parks Cellar to Table Dinner Series, with its first event scheduled at Canaan Valley Resort State Park on January 4, 2025, at 5 p.m.
Join Chef Marion Ohlinger, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and Chef Jonathan Davis of Canaan Valley Resort State Park for an unforgettable culinary experience.
A sumptuous dinner will be served in the Maple Room of Canaan Lodge. Tickets are $50 per person, and are limited, so make your reservations quickly by calling Canaan Valley Resort State Park at (304) 866-4121
Our featured guest, Chef Marion, just doesn’t incorporate “Appalachian” into his style—he incorporates “global” into his innate Appalachian sensibility. His 30-year career has carried him to more than 50 countries on five continents and to helm kitchens in places as diverse as the American southwest, Seattle, and backcountry Alaska. Over the past 15 years in Morgantown, he and his wife and business partner, Alegria, developed Solera Café in 2003, Richwood Grill in 2009, and now Hill & Hollow, expressing a modern Appalachian vernacular that ranges from centuries-old regional dishes to the flavors of immigrants from Asia, Africa, and Latin America.
For more information, to make your dinner or room reservation, please contact Canaan Valley Resort State Park at (304) 866-4121.
Menu:
Grilled yam and apple cake, winter greens, smoked maple vinaigrette, spiced walnuts
Potato-ramp buttermilk bisque, smoked pork belly, salt-rising bread croutons
Andouille sausage steamed in apple cider, dried scuppernongs, fresh basil
Seared duck breast with apple butter, sage cream, leek creme brulee
Buckwheat okonimiyagi cakes, smoked trout scrapple, pepper bacon, mushroom ragout, arugula
Ginseng-rubbed lamp lollipop, Bloody butcher griddle grits, blackberry-sorghum demi,
peach dust
Alfalfa-elderberry panna cotta, dandelion creme anglais, pickled apple preserves, jalapeno sugar
