Our first dinner with the 2019 Dinner Series proved to once again be a stellar evening of unique and varied Appalachian cuisine provided by Chef’s Mike Costello and Amy Dawson of Lost Creek Farms. Some of the menu delectables included rustic hand pies of smoked pork, spring ramps and woodland mushrooms with sorghum syrup, a soup with duck, mountain apple, farro and garden spinach, a main entrée of rhubarb & fennel stuffed pork roulade topped off with a dessert of knotweed upside-down cake with maple whipped cream and baby basil. A truly amazing dining experience!

So plan to be at our next event and enjoy some of the best burgers and brews around with Chef Mark Tasker & crew from Table 9 and craft beer by Short Story. Listen to the tunes of Morgantown’s up and coming musician, Josie Martin, while enjoying camaraderie and the sights of this treasure we call the WVBG! Remember to go to wvbg.org for ticket purchase and info for the entire series. Come and join us for a delightful dinner in the Garden.

Originally published in our Summer 2019 newsletter

Delicious desert served at Lost Creek Farms dinner.

Photo by Philip Smith.

Chef Mike Costello with dinner guests.

Sketch by Philip Smith.

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