CELLAR TO TABLE DINNER SERIES: Hawks Nest State Park
February 23 @ 4:00 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 Libby Nolle, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and the highly talented culinary team of Hawks Nest State Park for an unforgettable culinary experience.
The dinner at Hawks Nest will be served in the Museum Event Center at 4 p.m. on February 23, 2025. Tickets are $55 (plus tax and gratuity) per person, and are limited, so make your reservations quickly by calling Hawks Nest State Park at (304) 658-5212.
Our featured guest, Chef Libby Nolle who is originally from Maryland, was the first female awarded best chef in West Virginia. Chef Libby attended Davis and Elkins College where she found a love and talent for cooking. Her inspiration and love of food pays homage to deep Northern French heritage and her father. She has spent time working at Snowshoe Resort catering and as the kitchen manager at the Bistro and Foxfire Grille, as well as Whistle Punk Grill and Tap House in Richwood. These days you can find Chef Libby working as the executive Chef at The Vault on Main in Summersville.
Menu for dinner:
– Cornbread crostini topped with peach nutmeg jam, Gorgonzola, honey, and smoked mint sugar
– Shaved Brussel sprouts and baby kale tossed in blackberry vinaigrette, topped with shaved red onion, cayenne maple pecans, and Cajun fried goat cheese
– French onion and roasted mushroom soup topped with herbed croutons, and Swiss cheese
– Maple mustard glazed bone in pork chop, braised winter greens, Bloody Butcher Polenta
– Maple cinnamon Gelato, butter pecan praline cracker, topped with hot butter maple rum sauce.
For more information, to make your dinner or room reservation, please contact Hawks Nest State Park at (304) 658-5212.