Chef Ohlinger, the former chef/owner of Richwood Grill, hosted his fourth dinner in the 2015 Appalachian Global Dinner Series on Sunday, Sept. 27. The goal of the Appalachian Global Dinner Series is to highlight the role of Appalachian cuisine in global culture, and to bring West Virginia recognition as a culinary destination, as per the website. Chef Ohlinger would combine dishes he's learned through his travels with an Appalachian twist during the inventive dinners at Richwood Grill and while he's searching for his next permanent location, he is completing this year's dinner series in a host of guest kitchens in the area.




The "One Mile Meal" dinner was held at 3 p.m. at Round Right Farm (145 Dream Field Lane, Terra Alta, West Virginia). It was bring your own beverage (and cup) and bring your own chair. The dinner was prepared using only ingredients grown on the farm within one square mile.



Come enjoy an al fresco Dinner at Round Right Farm. The Dinner will be prepared using only ingredients grown on the farm. The menu will be created the weekend of the event based on what is ready for harvest. We do know that asparagus-fed smoked goose will be featured for the carnivores, along with a variety of vegetarian and vegan dishes. We will provide all plates, flatware, napkins, linens, tables, etc; however, if you BYOB you will need to provide your own glass. We would suggest crisp white wines, ales on the hoppier side, and clear liquors such as gin, cachaca, or moonshine as accompaniments. Entertainment will be provided by Mother Nature as we watch the full harvest moon rise, followed by a full lunar eclipse for those who wish to stay a little later. The Dinner is reservation only, $35 per person, not including tax and gratuity; payment may be made by cash, check, or credit card at the event. Reservations can be made by email at chefmarion@yahoo.com or by private message on this facebook page.



After a beautiful, winding drive through the hills of Preston County, we arrived at Round Right Farm. We were early, so we took a small tour of the farm, which seems to span for miles. Due to some pretty fierce wind and the threat of rain, the dinner was held in a high tunnel next to rows of veggies. Tables were lined with burlap, mason jars dotted the tops and a mish-mash of chairs were arranged on each side.



The menu featured goose, greens with an apple cider dressing, balsamic eggplant, a potato quiche, roasted root vegetables, roasted butternut squash, corn on the cob and a squash, apple and maple syrup dessert.

















Everything was served family-style with various members from our table going up to collect dishes to then bring back for everyone. At times, it was hectic, but fortunately, it was a fun time with good people.