One of Charleston’s most anticipated culinary experiences, FeastivALL, returned for its 13th year on Saturday, Feb. 7, 2026, at the University of Charleston. FeastivALL is FestivALL Charleston’s signature culinary fundraiser, celebrating the art of food with a multi-course meal, unique beverage pairings and creative experiences that support year-round arts programming in Charleston. Each year, FeastivALL invites a selection of noted West Virginia chefs to prepare each course. These respected culinarians bringing their own tastes and talents to the table — while also working together to create a cohesive menu for FeastivALL guests. The result is a one-of-a-kind dining experience that truly "becomes a work of art." Each course is paired with craft beer and wine selections by Mountain State Beverage, chosen to complement the chefs’ creations. VIP RECEPTION
The evening kicked off with a VIP reception featuring exclusive bites, craft cocktails, live music and more. Chef Ke Frederick crafted cornbread bites with whipped honey butter, cucumber & hummus bites, steak & creamy horseradish crostini and fresh fruit & crudite. Chef KD Jones created a box of handcrafted Appalachian treats. I can't WAIT to try these! AMUSE BOUCHE
Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Communion wafer topped with black pepper farmhouse bologna and six pepper chow chow and communion wafer topped with black walnut farmers cheese, bourbon-sage apple butter and toasted sage
Paired with: Il Tramonto Limoncello Spritz, Italy

APPETIZER
Chef Madi Risk, Coco's
Trout cakes with ramp remoulade
Paired with: Stoneleigh Sauvignon Blanc, New Zealand and Bridge Brew Long Point Lager, WV

SOUP
Chef Mandy Gum, Carver Culinary Arts
Buttermilk cornbread soup topped with crispy white beans, smoky bacon and raw onion
Paired with: Domaines des Maisons Brouilly, France and Jackie O's See Foam, OH

ENTREE
Chef Seth Samples, University of Charleston
Stuffed quail with sausage, apple and mushroom, along with Benton's country ham risotto and heirloom carrots with red eye jus
Paired with: Belle Glos Balade Pinot Noir, California and New Trail Crisp Amber, PA

INTERMEZZO
Ellen’s Ice Cream
Raspberry Orange Sorbet

DESSERT
Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Flossie Hannah's old-fashioned vinegar pie, topped with maple whipped cream and West Virginia salt
Paired with: Bonanza, Lot 1, Cellar Door Chardonnay, California and High Ground Mamaw's Gingerbread Stout, WV