"As a state, West Virginia has worn clear the paths of history, culture and natural beauty. Now, the state is blazing a new culinary trail with its Cellar to Table Dinner Series." My friend Beth and I traveled to Twin Falls to enjoy a cellar-to-table dinner. Chef Matt has been working with the state parks to create some stellar food. They also had some breads for purchase: Everything bagel, jalapeño cheddar, chocolate chip, French onion and pepperoni & cheese. "This exclusive event series will feature 11 dinners hosted at 11 state park restaurants, featuring local foods and products that celebrate West Virginia’s culinary traditions. Think of it as a farm-to-table dinner for the winter and spring that pays homage to the tradition of eating fresh food that’s been stored in our root cellars after the growing season." Starter
Bruschetta, Bacon Wrapped Brussels, Cowboy Caviar Soup
French Onion Gnocchi with Dipping Bread Salad
Strawberry Spinach Salad Main Course
WV Rainbow Trout, Herb Baked Chicken, Roasted Red Potato Salad, Mixed Veggies Dessert
Chocolate Chip Pumpkin Bread, Blackberry Cobbler With Ice Cream