CHARLESTON, W.Va. — Some of West Virginia’s best meals this fall won’t be served in city restaurants. Instead, they’ll be prepared by state park chefs using fresh ingredients from nearby farms and enjoyed against the backdrop of forests, lakes and mountain landscapes.
The annual Farm-to-Table Dinner Series returns to W.Va. State Parks beginning Aug. 21, offering visitors a chance to experience locally sourced Appalachian cuisine, live entertainment and overnight getaways at 11 parks across the Mountain State.
Presented by W.Va. State Parks in partnership with the W.Va. Department of Agriculture, the series has become one of the park system’s signature culinary events, drawing both travelers and local diners eager to sample seasonal menus that cannot be found anywhere else.
Under the direction of state parks executive chef Matt Welsch, each participating park creates its own menu using ingredients sourced from West Virginia farms and food producers. Rather than repeating the same recipes statewide, every dinner reflects the local harvest, the talents of its park chefs and the character of its surrounding region.
“The Farm-to-Table Dinner Series puts our park culinary teams and West Virginia farms on the same plate,” Welsch said.
“Each park sources from local growers and builds a menu around the season. No two dinners are the same. Every one celebrates a particular time and place in West Virginia.”
Dillard Price, acting director of the state parks, said the dinners showcase two of the state’s greatest assets.
“The annual Farm-to-Table Dinner Series brings together two of the best things our state has to offer: delicious, locally sourced food and breathtaking park settings,” Price said. “Whether you come for an evening meal or turn it into a weekend getaway, these dinners offer a unique taste of West Virginia hospitality that you truly won’t find anywhere else.”
Chief Logan State Park opens the season
The series begins Aug. 21 at Chief Logan State Park, where guests will gather for a social hour featuring locally produced beer and wine before dinner begins at 6:30 p.m.
The opening menu includes local corn chowder, balsamic strawberry-peach feta salad, country fried chicken, beef chuck roast, roasted vegetables, half-runner beans, fried green tomatoes and squash, herb-infused biscuits, and desserts including mixed berry cobbler or traditional Appalachian fried pies.
Tickets for the Chief Logan dinner are $35.
Each Farm-to-Table dinner also includes live entertainment, a social gathering, and a commemorative keepsake for guests.
Eleven parks will host unique dinners
Additional Farm-to-Table dinners are scheduled at:
- Aug. 23: Cacapon Resort State Park
- Aug. 27: Twin Falls Resort State Park
- Sept. 5: Hawks Nest State Park
- Sept. 9: Holly River State Park
- Sept. 11: Canaan Valley Resort State Park
- Sept. 25: Blackwater Falls State Park
- Sept. 26: Tygart Lake State Park
- Oct. 10: North Bend State Park
- Oct. 24: Pipestem Resort State Park — Bluestone Dining Room at McKeever Lodge
- Nov. 7: Pipestem Resort State Park — Mountain Creek Appalachian Cuisine at Mountain Creek Lodge
Many participating parks are also offering lodging packages, making it easy for visitors to extend the evening into a weekend exploring nearby hiking trails, waterfalls, overlooks and other park attractions.
Welsch said the dinners are intended to celebrate not only West Virginia’s farms but also the stories and traditions that shape Appalachian cooking.
“Like our Cellar-to-Table Dinner Series in the spring, this series is an unparalleled opportunity for a unique experience rich in story and Appalachian heritage,” he said. “These dinners are an invitation for more than an evening supper. See our beautiful parks, meet the other folks at each event, whether guests or hosts, and spend a weekend exploring one of the gorgeous corners of our state.”
Tickets are limited for each event, and advance reservations are recommended. Menus, pricing, and reservation information are available through West Virginia State Parks.
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