5x7 dinner series-1

Please note:

All dinners will take place at the West Virginia Botanic Garden, 1061 Tyrone Rd. Morgantown, in the Welcome Center. 

Ticket price for all dinners is $95 per person per dinner. $40 of ticket price per ticket is tax-deductible to the extent permitted by law under IRS code 501(c)(3).

More details about each dinner will be posted closer to the date of the dinner. All dinners are BYOB.

April 29th, 6:00 p.m., Lost Creek Farm with Chef Mike Costello   

Lost Creek FarmMike Costello

Mike Costello is a chef at Lost Creek Farm, which he operates with his partner, Amy Dawson. Located in southern Harrison County, the farm has been cared for by Amy's family for over 150 years. Join Mike for a six course dinner at the Garden. An abundance of wild ramps and woodland mushrooms will pair with spring greens, pastured local meats and a variety of early-harvest vegetables for a unique menu defined by the fresh, bright flavors of spring. BYOB. $95 per person. Click here to see the menu. 

May 19th, 6:00 p.m., Modern Homestead with Chef Trellis Smith   

Trellis Smith is the cook at Modern Homestead, where he works along side his partner, Lucas Tatham. Modern Homestead (formerly Tathams Garden Center) is inspired by the cafe autumn- Modern Homestead-resizeidea of merging home and Trellis Smith- Modern Homesteadgarden to create an experience for all of the senses, as well as catering to customers with a variety of products and services to captivate their imagination, enhance their lives and renew our community. Join us for a multiple course dinner at the Garden featuring local produce and comforting flavors of the season. Click here to see the menu. 

June 17th, 6:00 p.m., Table 9 with Chef Mark Tasker

Located in the Wharf District overlooking the Monongahela River, TABLE 9 has been open for three years bringing some of Morgantown's most creative experiences. Chef Mark Tasker focuses on using IMG 9599high-Mark wquality, fresh ingredients that highlight the flavors of the season. Mark's ability to combine fresh greens, seasonal vegetables and quality proteins with whimsical plating and precision showcases each unique dish. See the menu here.  

August 25th, 6:00 p.m., Hill & Hollow with Chef Marion Ohlinger

 Hill & Hollow is one of West Virginia's most progressive restaurants, specializing in creating global cuisine with locally-grown ingredients and elevatingEVC 672910524355 10152441738221706 2707934364714525835 n Appalachian cuisine among the pantheon of world flavors. Hill & Hollow is dedicated to the essential concept of sustainable agriculture and the belief that natural ingredients simply taste better. A twelfth-generation West Virginian, Chef Marion Ohlinger was born and raised on his family's ancestral farm in Mason County. His award-winning thirty-year career as a chef has carried him to over forty countries, five continents, and all fifty states. Chef Marion's Appalachian Global Dinner Series, a monthly pop-kitchen concept now in its twelfth year, continues to break new ground by adapting modern Appalachian ideas and ingredients to such regional cuisines as Maori, Surinamese, and Zanzibari, and has been called  " ...the most ambitious expansion of Appalachian cuisine in decades." Click here to see the menu.  Sorry, this dinner is now full.

October 21st, 6:00 p.m., Sargasso with Chef David Halterman

Locally owned and operated, we strive to provide the premiere dining experience in the region by utilizing ingredients of the highest quality from local to international, with each season.  Our culinary team is SargassoSargasso-David Haltermanled by a duo of experienced chefs: European-trained Austrian native Chef Thomas Metzler and local talent Chef Dave Halterman. We are honored by Wine Spectator for having one of the most outstanding wine lists in the world. The Sargasso family takes great pride in offering our guests world-class service in a hospitable and inviting atmosphere. Dave Halterman, a native of French Creek, WV has been dishing it out at Sargasso since 2013. He first became interested in the culinary world as a teenage vegetarian seeking greater variety. Dave received much of his early training at CafĂ© Bacchus as sous chef under Heath Finnell, honing his skills and further exploring flavors and cuisine from around the world. Despite the allure of the exotic, there is nothing more satisfying for this West Virginia guy than showcasing the bounty of Appalachia. An avid fisherman and outdoorsman, Dave is always inspired by the seasonal and local ingredients he and his family have foraged, caught, cooked, and enjoyed together throughout his life. Chef Dave has devoted his career to offering the finest, freshest, and most creative food in Morgantown. The menu for this dinner will include locally sourced beef short ribs and rainbow trout as well as local Fall harvest vegetables, Heirloom squash and bean varieties, as well as some delicious Ohio Valley apples. Register here.


                  The WVBG is free and open to the public daily

                   from dawn to dusk.


                  The lower parking lot will be open 

                     on Friday afternoons from 1-4 p.m. and Saturdays and

                     Sundays from 10 a.m. to 4 p.m.  The lower parking lot

                     will also be open for scheduled events.


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Garden Location: 1061 Tyrone Road, Morgantown, WV 26508 (do NOT mail to this address)

Mailing Address: 714 Venture Drive, PMB 121, Morgantown, WV 26508