This year marks our 5th Annual dinner series, ‘A Season of Good Taste’, where we coordinate elegant dining experiences in the Garden with local and regional chefs. We are forging ahead with plans for the 2021 season, some dinner events will be take out only, and the others are subject to change based on current public health conditions, so please bear with us. We will keep you informed, do our best to provide you with safe options, and make the best decisions we can for everyone’s welfare. We hope to see you all at the Garden very soon.
Tickets for the 2021 season are now on sale. Reserve your tickets today! Today and every day we appreciate your continued support.
2021 Dinner Schedule
Sunday, May 9th, 10 a.m. – 1 p.m.
Mother’s Day Brunch to Go: Madeline Marie’s & Quantum Bean
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. If you want to enjoy a cup of house coffee or house tea with your meal (included but optional) you can pick it up just up the street at Quantum Beam (258 Kingwood 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 Madeline Marie was born. Together-a long love of family and food appear in every bite.
Quantum Bean Coffee is a Micro Roaster of specialty coffee in the hills of West Virginia. They are focused on bringing the freshest and finest specialty coffee to the area. They take great care in sourcing our coffees responsibly and building relationships with the farmers of their coffees.
More on Madeline Marie’s: https://www.madeleinemaries.com/
REGISTRATION CLOSES MAY 4th.
Tickets. $65. $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Brie en Brioche-brie cheese baked in homemade French bread served with fresh berries, granny smith apple slices, and side of blackberry sauce
Maryland style Crab Cakes with side of remoulade served with red bliss twice baked cheese potatoes and asparagus
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Vegetable Quiche with broccoli, spinach, tomatoes, portabella mushrooms, roasted red peppers and cheddar cheese served with fresh fruit and home fries
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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.
Cinnamon Pecan Roll
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Butterscotch Crème Brulee (gluten free)
to be picked up down the block at Quantum Bean (optional)
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House hot tea
Friday, June 25th, 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: $50. $20 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Saturday, 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.
Sunday, October 24th, 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 & Hart Kichen: 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.
Saturday, February 20th 5 – 7:30 p.m.
Dinner to Go: Tin 202
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.
Saturday, March 20th, 5-7:30 p.m.
Dinner to Go: Hill & Hollow
On the evening of March 20, Hill & Hollow will be preparing a delectable take-out meal for at home dining. This special entree will be available for pickup and a portion of the proceeds will benefit the Garden.
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.
More on Hill and Hollow: http://
Tickets. $75. $30 of the cost of each ticket is tax-deductible, to the extent permitted by law under IRS code 501(c)3.
Spring Pea & Buttermilk Soup, Orange Mint Chermoula, Basil Seeds
Spinach & Wheat Berry Salad, Cedar-Smoked Lamb Merguez, Goat Yogurt Drizzle
Dandelion & Morel Egg Pie, Salt-Cured Trout Relish, Sassafras Zhug
Buckwheat & Ricotta Gnocchi, Pickled Ramps, Goldenseal Pangrattato, Pan- Fried Hog Jowl
Asparagus & Chevre Tart, Rhubarb-Jalepeno Coulis, Pine Nut Brittle
Accompanied by your choice of a bottle Vinho Verde or a to-be-determined Spring Cocktail for two
Vegetarian options are available