2022 Dinner Series: A Season of Good Taste

This year marks our 6th Annual dinner series, ‘A Season of Good Taste’, where we coordinate elegant dining experiences in the Garden with local and regional chefs. For the 2022 season we will be hosting a mix of event styles. Some dinner events will be take-out only, some will be hosted outdoors, and we hope to host at least one or two in our new event center, the Terrace at Tibbs Run!

2022 Dinner Schedule

Friday & Saturday, March 18-19th 3 – 6 p.m.

Dinner to Go: Tin 202

On the weekend of March 18th, Chef Josh McKenzie will be preparing a select menu for you to enjoy at home or at the restaurant on High Street.
 
As Morgantown’s premier New American tapas bar, Tin 202 strives to honor the history, tradition, and creativity of dining out. Tin 202 is sourced locally and prides itself on serving the freshest & most flavorful dishes while treating guests to an exquisite night on the town.
 

For more on Tin 202: http://www.tin202.com/

Tickets: $80.  $35 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.

Menu

 First Course

Charcuterie board or vegan option (TBA)

Second Course

Veneto style lasagne with ragu sauce

– or –

Duck leg confit

– or –

Vegan option (TBA)

Dessert

Tiramisu

Drink Options

Red or White Wine

 

 

Sunday, May 8th, 10 a.m. – 1 p.m. 

Mother’s Day Brunch to Go: Madeleine Marie’s

Surprise mom with a spectacular brunch in the safety of home or as an outdoor picnic! Meals will be hand-delivered to your car curbside at 260 Green Street.

Certified Executive Chef Tom Thompson and his wife Tasia began serving their delicious food to Morgantown clients in 1999, the same year their daughter Madeleine Marie was born.  Together-a long love of family and food appear in every bite. 

More on Madeline Marie’s: https://www.madeleinemaries.com/

Tickets. $65. $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3. 

Menu

First course

Brie en Brioche-brie cheese baked in homemade French bread served with fresh berries, granny smith apple slices, and side of blackberry sauce 

Brunch Options

Seafood Manicotti, fresh pasta filled with shrimp, scallops, sun-dried tomatoes, and Italian cheese topped with marinara and baked with mozzarella

– or –

Vegetable Quiche with broccoli, spinach, tomatoes, portabella mushrooms, roasted red peppers and cheddar cheese served with fresh fruit and home fries

– or –

Huevos Rancheros 2 fried eggs over pinto bean quesadilla topped with chorizo sausage, black beans, queso fresco, and enchilada sauce served with side of pico de gallo and home fries. Vegetarian option available.

Sweets Options

Cinnamon Pecan Roll

– or –

Butterscotch Crème Brulee (gluten free)

Drink Options
to be picked up down the block at Quantum Bean (optional)

House coffee

– or –

House hot tea

 

Friday, June 24th, 6 p.m. 

Burgers & Brews with Table 9

Join Chef Mark Tasker and the Crew of Table 9 for a fun evening of music, brews, and burgers in the Garden.

More on Table 9:  http://dinetable9.com

Tickets: $55. $20 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.

Sunday, September 25th, 6 p.m.

Dinner with Cody’s Restaurant

 Join us for an evening of fine dining in the Garden with local cuisine by Chef Cody Thrasher of Cody’s restaurant in Bridgeport, WV.

More on Cody’s:  https://www.codysrestaurantwv.com  

Tickets: $95. $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.

Starter

Spring Rolls

An array of colorful, finely shaved seasonal vegetables, cilantro, Thai basil, mint, vermicelli, Thai mixed nut ‘Peanut’ sauce, house sweet soy

Greens 

Autumn Fruit Salad

Seasonal fruit, Goat Cheese, Mint, Volcanic Black Salt, Turkish Olive Oil, Korean Kimchi Flake, Balsamic Redux

 

Main

Curry & Kebab

Penang Curry, Lemongrass, Galangal, Palm Sugar, Rice Noodles, Local Vegetables, Thai Style Street Skewer (chicken)

Sweet

Cobbler

Sweet Corn Gelato, Goji Berry & Seasonal Fruit Cobbler

 

Sunday, October 23rd, 6 p.m.

Dinner with Hart Kitchen

Join us for a colorful show of autumn leaves and a decadent evening feast with award-winning chef Anne Hart.

Hart Kitchen was established October 2020 in Clarksburg, WV one year to the day after the debilitating demise of Provence Market Café, located in Bridgeport, WV, in October of 2019.  Provence Market successfully served its’ loyal patrons for almost 18 years.  

In her re-creation as Hart Kitchen, Anne is offering her interpretation of classic dishes, both old and new, in a rotating regional and seasonal menu.  Hart Kitchen cookery is the culmination of her vision to share culinary insights she gleaned along the way, from Atlanta, to Upstate NY, to Boston, to DC and home again, of cooking with your eyes, nose, and ears to beginners and experts of all ages, 

More about Anne and Hart Kitchen: https://hartkitchen.com

Tickets. $95.  $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.

Sunday, November 6th, 6 p.m.

Dinner with Modern Homestead

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 idea of merging home and garden 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 the community. Join us for a multiple course dinner at the Garden featuring local produce and comforting flavors of the season.

More about Trellis & Modern Homestead: https://www.mymodernhomestead.com/

Tickets. $95.  $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.

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