Cellar to Table Dinner Series – Cacapon Resort State Park
April 9 @ 6:00 pm
West Virginia State Parks, in partnership with West Virginia Cooks, is pleased to announce the 2025 WV State Parks Cellar to Table Dinner Series at various state parks this spring.
Join Chef Damian Heath, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and the highly talented culinary team of Cacapon Resort State Park for an unforgettable culinary experience.
The dinner at Cacapon will be served in The Panhandle at 6 p.m. on April 9, 2025. Tickets are $65 (plus tax and gratuity) per person and are limited, so make your reservations quickly by calling Cacapon Resort State Park at (304) 258-1022.
Our featured guest, Chef Damian, is a Berkeley Springs native whose large Italian family dinners planted a love of food in him at a young age. Chef Damian studied at the Baltimore International Culinary College. While in Culinary school, he trained in Europe under Executive Chef Peter Timmins. Upon returning from Europe, Chef Damian worked at the Yellow Brick Bank Restaurant in Shepherdstown, WV and later moved to Charleston, South Carolina where he worked in upscale restaurants and further developed a love for southern cuisine. Chef Damian’s dream of a small, upscale and eclectic restaurant in his hometown of Berkeley Springs came true in 1999 when he and his wife opened Lot 12 Public House. The restaurant has remained open since then, and continues to produce high quality menus revolving around the current season.
Menu:
– Warm Vichyssoise with black pepper ramp jam, creme fraiche
– Mock’s Mixed Greens Salad with chipotle cherry poppyseed dressing, buttermilk croutons, pickled carrots, radish, red onion, crumbled feta
– Lot 12 BBQ Spice Brown Sugar Brined Steelhouse Farm Pork Chop with goat cheese and scallion grit cake, honey crisp jalapeño apple sauce, blackberry glaze, broccolini
– Cappuccino Crème Brulee