2026 West Virginia State Parks Cellar to Table Dinner Series – North Bend State Park - March 21, 2026
March 21 @ 6:00 pm
Join Chef Matt Welsch, the Executive Chef for West Virginia State Parks, as well as the highly talented culinary teams of our beautiful state parks, while they curate unforgettable and unique dinners by integrating locally sourced items found in Appalachian pantries into culinary masterpieces.
North Bend State Park will host this dinner event in the pastoral setting of the North Bend Restaurant located in the Lodge. The price is $60 per person plus tax and gratuities. The menu includes welcome bites of hot buttermilk cornbread and maple honey butter, followed by a first course of an early spring greens salad featuring blueberries, toasted sunflower seeds, and a warm maple vinaigrette. The main entrées include apple-cider braised pork shoulder, maple blackberry-glazed chicken, roasted late-winter roots, herb and bacon green beans, buttermilk mashed potatoes, and ramp-cheddar cornbread. For dessert, enjoy blueberry lemon bars and blackberry wine cake.
Tickets are limited, and reservations are required. For more information or to make reservations, please call North Bend State Park at (304) 643-2931.
$60
