This year marks our 7th Annual dinner series, ‘A Season of Good Taste’, where we coordinate elegant dining experiences in the Garden with local and regional chefs. For the 2023 season we will be hosting most events at our new facility, the Terrace at Tibbs Run, but our Burgers and Brews event will take place on the Event Lawn as it has in previous seasons.
2023 Dinner Schedule
Friday, September 22nd, 6 p.m.
Great Noshing and Drinks at Dusk
Join us for a festive evening as we welcome back Chef Marion Ohlinger of Hill and Hollow who will be preparing a great array of tapas at the Terrace. Chef Ohlinger specializes in creating global cuisine from locally-grown ingredients and elevating 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. His culinary creations reflect the freshest items Appalachia has to offer, a tribute to West Virginia’s cultural and agricultural diversity. Great wine and local brews will be served. Live music BY WVU Jazz Ambassadors will round out this evening’s experience.
More on Hill and Hollow: http://www.hillandhollowwv.com
Tickets. $80. Two drinks included, cash bar available. $35 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Menu: Autumn in Appalachia
Free Range Deviled Eggs, Basil & Sweet Pickle, Sumac Dust
Salt-Rising Bread pan-fried in Duck Fat, Cherry-Beet Butter, Chicory
Smoked Rainbow Trout, Neufchâtel, Chrysanthemum, Grilled Flatbread
Roasted Pumpkin Soup, Bison Chorizo, Tarragon, Crème Fraiche
Brined Cantaloupe, Country Ham, Peach Preserves
Hickory-Smoked Albondigas, Poached Heirloom Tomatoes, Sassafras Chimichoula
Griddled Polenta, Apple Butter, Hot Pepper Honey
Fire-Grilled Beef Tenderloin, Yucatan Spice Rub, Nopalito Butter
Pawpaw Bread Pudding, Goat Butter, Sorghum Cream
Preserved Purple Yam, Hog Jowl Jam, Toasted Naan
**All items subject to change due to availability
Sunday, October 29th, 6 p.m.
Dinner with Hart Kitchen
Join us for a decadent evening feast with award-winning chef Anne Hart, former of Provence Market Café. 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. $120. One drink included, cash bar available. $50 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
SOLD OUT – Saturday, April 22nd, 6 p.m.
Dinner with Lost Creek Farm
We welcome back this dynamic duo who will stretch your palette and heighten your senses of our Mountain State pride with their knowledge, culinary creativity, and success, supporting us from the beginning of our series, this is one you don’t want to miss!
Mike Costello and Amy Dawson are the chefs, farmers and storytellers behind Lost Creek Farm in Harrison County. Both lifelong West Virginians, Mike and Amy strive to celebrate mountain communities through a creative interpretation of Appalachia’s rich and ever-evolving culinary heritage. From spring through autumn, Lost Creek Farm hosts the Farm & Forage Supper Club, a popular on-farm dinner series where a variety of time-honored recipes, preservation techniques, heirloom vegetables and wild-harvested ingredients are on full display. Lost Creek Farm’s story-rich mountain cuisine has been featured on CNN’s Anthony Bourdain: Parts Unknown and in The New York Times, Travel & Leisure Magazine and The Bitter Southerner, among other publications. In 2022, Mike and Amy were named semifinalists for the prestigious James Beard Award in the category Best Chef, Southeast.
More on Lost Creek Farm: http://www.lostcreekfarmwv.com
Tickets. $140. One drink included, cash bar available. $60 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
SOLD OUT – Sunday, May 14th, 11:00 a.m.
Mother’s Day Brunch with Madeleine Marie’s
Surprise mom with a spectacular brunch at the Terrace! 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. $75. One drink included, cash bar available. $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
SOLD OUT – Friday, June 23rd, 6 p.m.
Burgers & Brews with Table 9
Join Chef Mark Tasker and the Crew of Table 9 for
Mark Tasker has been working in a kitchen since he was sixteen years old. He began his career at Silver Tree in Deep Creek Lake, Maryland, where after six months he became the Sous Chef. Then Mark moved to California where he furthered his culinary knowledge at Cendio, Vigilicci’s Ristorante and JRDN.
When Mark returned home to Maryland, he served as the Sous Chef at Will ‘O the Wisp for the next three years. Striving for the best culinary knowledge, Mark staged at several restaurants including Newtons in Washington D.C. and Eleven Madison Park in New York City.
Chef Mark focuses on New American cuisine, creating seasonal and whimsical small plates. He believes food is an art form that everyone can enjoy. Mark is the founding member of Table 9 and Tru Art Restaurant Group. Table 9 is Chef Mark’s first signature restaurant focusing on the craft of what a restaurant should be and can become.
More on Table 9: http://dinetable9.com
Tickets: $65. Two drinks included, cash bar available. $25 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
This year marks our 7th Annual dinner series, ‘A Season of Good Taste’, where we coordinate elegant dining experiences in the Garden with local and regional chefs. For the 2023 season we will be hosting most events at our new facility, the Terrace at Tibbs Run, but our Burgers and Brews event will take place on the Event Lawn as it has in previous seasons.
2023 Dinner Schedule
Friday, September 22nd, 6 p.m.
Great Noshing and Drinks at Dusk
Join us for a festive evening as we welcome back Chef Marion Ohlinger of Hill and Hollow who will be preparing a great array of tapas at the Terrace. Chef Ohlinger specializes in creating global cuisine from locally-grown ingredients and elevating 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. His culinary creations reflect the freshest items Appalachia has to offer, a tribute to West Virginia’s cultural and agricultural diversity.Great wine and local brews will be served. Live music by WVU Jazz Ambassadors will round out this evening’s experience.
More on Hill and Hollow: http://www.hillandhollowwv.com
Tickets. $80. Two drinks included, cash bar available. $35 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Menu: Autumn in Appalachia
Free Range Deviled Eggs, Basil & Sweet Pickle, Sumac Dust
Salt-Rising Bread pan-fried in Duck Fat, Cherry-Beet Butter, Chicory
Smoked Rainbow Trout, Neufchâtel, Chrysanthemum, Grilled Flatbread
Roasted Pumpkin Soup, Bison Chorizo, Tarragon, Crème Fraiche
Brined Cantaloupe, Country Ham, Peach Preserves
Hickory-Smoked Albondigas, Poached Heirloom Tomatoes, Sassafras Chimichoula
Griddled Polenta, Apple Butter, Hot Pepper Honey
Fire-Grilled Beef Tenderloin, Yucatan Spice Rub, Nopalito Butter
Pawpaw Bread Pudding, Goat Butter, Sorghum Cream
Preserved Purple Yam, Hog Jowl Jam, Toasted Naan
**All items subject to change due to availability
Sunday, October 29th, 6 p.m.
Dinner with Hart Kitchen
Join us for a decadent evening feast with award-winning chef Anne Hart, former of Provence Market Café. 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. $120. One drink included, cash bar available. $50 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Saturday, April 22nd, 6:00 p.m.
Lost Creek Farm
We welcome back this dynamic duo who will stretch your palette and heighten your senses of our Mountain State pride with their knowledge, culinary creativity, and success, supporting us from the beginning of our series, this is one you don’t want to miss!
Mike Costello and Amy Dawson are the chefs, farmers and storytellers behind Lost Creek Farm in Harrison County. Both lifelong West Virginians, Mike and Amy strive to celebrate mountain communities through a creative interpretation of Appalachia’s rich and ever-evolving culinary heritage. From spring through autumn, Lost Creek Farm hosts the Farm & Forage Supper Club, a popular on-farm dinner series where a variety of time-honored recipes, preservation techniques, heirloom vegetables and wild-harvested ingredients are on full display. Lost Creek Farm’s story-rich mountain cuisine has been featured on CNN’s Anthony Bourdain: Parts Unknown and in The New York Times, Travel & Leisure Magazine and The Bitter Southerner, among other publications. In 2022, Mike and Amy were named semifinalists for the prestigious James Beard Award in the category Best Chef, Southeast.
More on Lost Creek Farm: http://www.lostcreekfarmwv.com
More on Lost Creek Farm: http://www.lostcreekfarmwv.com
Tickets. $140. One drink included, cash bar available. $60 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Sunday, May 14th, 11:00 a.m.
Mother’s Day Brunch with Madeleine Marie’s
Surprise mom with a spectacular brunch at the Terrace! 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. $75. One drink included, cash bar available. $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Friday, June 23rd, 6 p.m.
Burgers & Brews with Table 9
Join Chef Mark Tasker and the Crew of Table 9 for
More on Table 9: http://dinetable9.com
Tickets: $65. Two drinks included, cash bar available. $25 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.