‘A Season of Good Taste’ dinner series, where we coordinate elegant dining experiences in the Garden with local and regional chefs is returning this season. We hope you can join us for at least one of these events at the Garden.  Seating is limited, reserve your spot today!

2024 Dinner Schedule

Saturday, April 27th, 6 p.m.

Dinner with Libby Nolle

Join us for a decadent evening feast  with Chef Libby Nolle,  the FIRST female awarded Best Chef in WV. Libby brings with her a truly unique culinary background creating a one-of-a-kind dining experience. Traveling through Europe has inspired dishes like Pasta Scoglio & the Les Mouels Frites, her omage to her Northern French heritage & beloved father.

More about Libby Nolle and the Vault: https://www.thevaultonmainwv.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.

Friday, June 14th, 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 on the Event Lawn.

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.

Friday, September 27th, 6 p.m.

Great Noshing and Drinks at Dusk

Join us for a festive evening with Chef Dale Hawkins of Fish Hawk Acres. Great wine and local brews will be served. Live music will round out this evening’s experience.

Dale Hawkins is a culinary virtuoso hailing from the picturesque town of Rock Cave, West Virginia. With a deep-rooted passion for food and a commitment to celebrating local flavors, he has become a culinary icon in the heart of Appalachia. His innovative yet deeply respectful approach to cooking has earned him acclaim not only in West Virginia but far beyond its borders. Dale’s culinary philosophy is grounded in the idea that great food begins with respect for the land and its offerings. He is a strong advocate for sustainable, locally-sourced ingredients, and his commitment to responsible sourcing has become a hallmark of his cuisine. Each dish that emerges from his kitchen tells a story of the Appalachian terroir, featuring fresh produce from nearby farms, flavors of the season, and a touch of Dale’s culinary artistry.

More on Fish Hawk Acres: fishhawkacreswv.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. 

 

SOLD OUT – Saturday, November 23rd, 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.

‘A Season of Good Taste’ dinner series, where we coordinate elegant dining experiences in the Garden with local and regional chefs is returning this season. We hope you can join us for at least one of these events at the Garden.  Seating is limited, reserve your spot today!

2024 Dinner Schedule

Saturday, April 27th, 6 p.m.

Dinner with Libby Nolle

Join us for a decadent evening feast  with Chef Libby Nolle,  the FIRST female awarded Best Chef in WV. Libby brings with her a truly unique culinary background creating a one-of-a-kind dining experience. Traveling through Europe has inspired dishes like Pasta Scoglio & the Les Mouels Frites, her omage to her Northern French heritage & beloved father.

More about Libby Nolle and the Vault: https://www.thevaultonmainwv.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.

Friday, June 14th, 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 on the Event Lawn.

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.

Friday, September 27th, 6 p.m.

Great Noshing and Drinks at Dusk

Join us for a festive evening with Chef Dale Hawkins of Fish Hawk Acres. Great wine and local brews will be served. Live music 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. 

 

Saturday, November 23rd, 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.

 

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