Bogey's at Capitol Market is hosting a prix-fixe dinner outdoors in domes - or mini greenhouses - this week. The domes are lit and decorated for the holidays, while Christmas music plays in the background. The Winter Globe Dining menu feature some classic Bogey's dishes, but it also has some elevated bites that have never been seen from the restaurant before. The dinner is available for 4 or 6 people at two seatings: 6 p.m. or 7:30 p.m. it is $60 per person, and there may be a few spots left if you act fast. Salad
Spinach salad with mushrooms, red onion and a warm bacon vinaigrette Appetizer
Fire-roasted, bacon-wrapped jalapenos stuffed with creamy bacon gorgonzola cheese Pork belly burnt ends on a bed of roasted cauliflower-parmesan mash Entree
Tender smoked short ribs with a balsamic herb glaze wity sides of loaded garlic mashed potatoes, fire-roasted green beans and glazed carrots Cornbread souffle spoonbread and honey butter Dessert
Lil' Bit of Heaven edible chocolate ornament - snow globe with cream blondie bites and warm maple butter mousse

West Virginia State Parks Partners with WV Cooks for Unforgettable Dining Experiences

CHARLESTON, WV– WV Cooks is proud to announce the launch of Cellar to Table, a new and exciting dinner series highlighting the best of West Virginia-made value-added products.

The series will be hosted by West Virginia State Parks (WVSP), and draw on the inherent culinary talent at each location. Ten dinners will be held in ten different parks partnered with one representative from WV Cooks, as well as, WV Cooks Founder and WVSP Executive Chef Matt Welsch.

Cellar to Table promises to be a culinary journey like no other. The dinners will take place at various picturesque locations within West Virginia State Parks, offering guests a chance to enjoy incredible cuisine while immersed in the beauty of the Mountain State’s natural landscapes.

From tranquil lakesides to wooded hilltop views, each is a perfect backdrop for a delicious and memorable evening.

Each dinner will feature a menu carefully curated by a member of WV Cooks, showcasing WV’s culinary heritage, locally sourced ingredients, and West Virginia-made value-added products.

These products, ranging from artisanal jams and jellies to handcrafted sauces, honey, maple syrup, and more, reflect the Mountain State’s rich agricultural and culinary traditions.

“We are thrilled to partner with WV Cooks to bring Cellar to Table to life,” said Chef Matt Welsch.

“Each event will be a celebration of the incredible talent and passion for food that exists right here in West Virginia. From the locally sourced ingredients to the stunning venues, this series is all about showcasing the best of what our state has to offer.”

Cellar to Table is designed to be more than just a meal—it’s a celebration of the people and the products that make West Virginia’s culinary scene so special.

Guests will have the opportunity to connect with the chefs, the artisans behind the value-added products, and fellow food enthusiasts, all while enjoying a one-of-a-kind dining experience.

Cellar to Table is an event you won’t want to miss. Whether you're a local resident or visiting from afar, this dinner series will give you a deeper appreciation for the culinary wonders of West Virginia.

For more information about upcoming events and to reserve your spot, visit https://wvstateparks.com/calendar/ or follow West Virginia State Parks on social media for the latest updates.

About West Virginia State Parks
West Virginia State Parks is a division of the West Virginia Department of Natural Resources, managing more than 36 parks and forests across the state. These parks offer visitors a wide range of recreational opportunities, including hiking, camping, fishing, and events, while showcasing the natural beauty and cultural heritage of West Virginia.

About WV Cooks
WV Cooks is a collective of culinary experts dedicated to elevating West Virginia’s food scene. Together, they celebrate the state’s agricultural products, small businesses, and diverse culinary traditions, all while pushing the boundaries of creativity and excellence in the kitchen.

Cellar-To-Table Dinner Series

1/4/2025
Chef Marion Ohlinger
Canaan Valley Resort State Park
$50, 6:00 PM in the Maple Room

2/1/2025
Chef Rocco Basil
Stonewall Resort State Park
$55, 6:00 PM at Lightburns

2/23/2025
Chef Libby Nolle
Hawks Nest State Park
$55, 4:00 PM at the MUS Event Center

3/8/2025
Chef Duane Legg
Chief Logan State Park
$50, 6:00 PM in the restaurant

3/15/2025
Chef Melissa Rebholz
Tygart Lake State Park
$60, 6:00 PM in the restaurant

3/21/2025
Chef Donnie Orr
Pipestem Resort State Park
$50, 6:00 PM in the Cardinal Room

3/29/2025
Chef Keyarna Frederick
Twin Falls Resort State Park
$60, 6:30 PM in the Azalea Room

4/5/2025
Chef Anne Hart
North Bend State Park
$40, 6:00 PM in the restaurant

4/9/2025
Chef Damian Heath
Cacapon Resort State Park
$65, 6:00 PM in The Panhandle

4/16/2025
Chef Tim Urbanic
Holly River State Park
$48, 6:00 PM in the restaurant

Modern Mountain Measures is a fundraiser for the Junior League of Charleston WV that features modern takes from Chef Paul of 1010 Bridge on classic recipes found in Junior League cookbooks: Mountain Measures and Mountain Measures: A Second Serving DRINK
Pomegranate Sparkling
HORS D'OEUVRES
Pickled Shrimp Shooters
Inspired by: Pickled Shrimp, Mountain Measures, page 29, submitted by Mrs. Soul Snyder

Parmesan on Rye
Inspired by: Parmesan-On-Rye Canapes, Mountain Measures, page 28, submitted by Mrs. Edward W. Rugeley, Jr.

Crabmeat Spread
Inspired by: Crabmeat Spread, Mountain Measures, page 37, submitted by Mrs. Joseph R. Goodwin

SALAD
Marinated Artichoke Salad with Roasted Red Pepper, Spinach, Parmesan & Croutons with Seasonal Dressing
Inspired by: Mandarin and Lettuce Salad, Mountain Measures, page 52, submitted by Mrs. Kenneth Kleeman ENTREE
Beef Arlesienne with White Cheddar Grits and Roasted Spring Vegetables
Inspired by: Beef Arlesienne, Mountain Measures, page 161, submitted by Mrs. High G. Thompson, Jr.

OR

Hernshaw Mushroom & Tofu with Mushroom Cream Sauce
Inspired by: Miss Bess’s Cream of Mushroom Soup, Mountain Measures, page 46, submitted by Mrs. Frederick W. Prichard DESSERT
Opal’s Apple Bread Pudding
Inspired by: Opal’s Apple Pudding, Mountain Measures, page 355, submitted by Mrs. John Raynes

South Ridge Church held its inaugural Biscuit and Gravy bowl at Capitol Market today. It served as a fundraiser, as well as a fun community gathering to celebrate one of Appalachia's most beloved dishes. There were 10 competitors total, with most making biscuits and gravy, but others made other breakfast staples. TICKERS & TIMBERS BOARDHOUSE CHARCUTERIE
This brunch board was beautiful. The little pancake platter was adorable, and they did have a small sample of the biscuits and gravy. ROMEO'S GRAVYYY
This chipped beef gravy was a family recipe and favorite amongst the crowd. RAISED IN ROANE
These FBLA students made a tomato gravy, which is creative and a nice counterbalance to all of the others. COG TATERS
These cheesy potatoes, I learned, are found at many church events. And, I can see why. They are delicious! Buttery, cheesy, potato. Yes. SAM'S UPTOWN CAFE
The smoked paprika flavor gave this gravy a yellow-orange hue. It had some heat, and I think it ended up being the crowd favorite of the day. BAR 101 | ICHIBAN
A wonderful mix between traditional and creative. There was a biscuit and hash crumble with a green chili and Angelo's sausage gravy. Wow. BOGEY'S AT CAPITOL MARKET
maybe the most traditional of the bunch, with a light pepper heat. A nice homemade biscuit. ISLAND FOOD SHOP
A sweet Jamaican porridge with a jerk sausage biscuit made for a new spin on the classic that was super tasty. THE ZWICK GROUP
chocolate gravy! What a neat and different addition to the competition. DAD BOD BISCUITS
A more traditional biscuits and gravy with a very thick gravy.


Judge's Winners:
1. Sam's Uptown Cafe
2. Romeo's Gravyyy

People’s Choice:
1. Sam’s Uptown Cafe
2. Romeo's Gravyyy
3. Island Food Shop

Kids' Choice:
1.Island Food Shop
2. Bogeys at Capitol Market
3. TIE: Ichiban | Bar 101 and Tickers & Timbers

Sitar of India hosts a Diwali celebration each year. Diwali is a Hindu festival of lights, held in the period October to November. It is particularly associated with Lakshmi, the goddess of prosperity, and marks the beginning of the fiscal year in India. Sitar celebrates with their biggest Indian buffet of the year. It included special sweets, a super buffet with over 60 items, and other special offerings. There were many items that were familiar to me, but then there were many that were new to me. I, of course, had to get my standard chicken tikka masala. And I tried for the first time aloo bhaji, which is a potato dish with curry, turmeric and chili. So tasty. For dessert, I enjoyed some kheer and gulab jamun - both fab. There was also a sweet carrot fudge-like that I got seconds of. Mint sauce and onion chutney - perfect on everything.

The Laurance Jones, III Childhood Language Center Mac 'n Cheese Cook-off is one of my favorite events of the whole year.



It's one of my favorite foods at one of my favorite places, all for a great cause!



1. WV Coal Festival Queens - Made with nutmeg, dried mustard, and had edible glitter to represent coal and chipotle crema on top

2. SweetBriar Assisted Living



3. Alisa Bailey - Traditional with some add-ins



4. Sternwheel Regatta - Southwest mac & cheese



5. Bogey's at Capitol Market - Super creamy mac & cheese that you can get every day at the restaurant



6. Tondrea Davis-Powell - Creamy mac alfredo



7. The Pitch - Braised short rib mac & cheese with Pitch dusted panko



8. Charleston Dirty Birds - Classic mac with a touch of sweetness



9. Sierra Workman - Made with little ditalini



10. Nellita's Cocina - Bacon & jalapeno mac & cheese



11. Regatta Pro Wrestling - White and cheesy



12. Patriot Guardens - Bacon bliss mac & cheese with edible flower



13. Hope for All/New Horizons Church - Classic mac & cheese



14. Short Story Brewing - Beer cheese mac & cheese made with Short Story’s Oktoberfest, Turn and Fall



15. Stephen Fernandez - Street corn mac & cheese



16. Better Homes and Gardens Real Estate Central - Nikki McClanahan - Classic mac & cheese



17. Rainbow Pride of WV - Multicolord mac & cheese



18. Cafe Appalachia - Cornbread mac & cheese



19. The Spry Guys - Classic mac & cheese with crunchy breadcrumbs



20.Hope and Carl Crowder Auction - Classic mac with a touch of sweetness



21. Chick-Fil-A Town Center - Regular mac & cheese with addition of bacon



22. Gettin' Piggy With It 304 - Super smoky mac & cheese with pulled pork or cajun smoked chicken



23. Sergio's - Bruschetta mac & cheese Cavatappi Pasta tossed with a vibrant blend of fresh garlic, aromatic oregano, basil, rosemary, and thyme, plus red pepper flakes, Federalist Chardonnay, extra virgin olive oil, and balsamic glaze



24. Sam's Uptown Cafe - Classic mac & cheese

25. Boat Bites by Trojan Landing



26. Devis Sellears - Classic mac with breadcrumbs

JUDGE'S CHOICE

1st - Stephen Fernandez
2nd - Tondrea Davis-Powell
3rd - Sergio’s

PEOPLE’S CHOICE

1st - Stephen Fernandez
2nd - Tondrea Davis-Powell
3rd - Sergio’s

KIDS

1st - Bogey’s
2nd - Hope and Carl Crowder Auction
3rd - Sergio’s