Cellar to Table Dinner Series – Holly River State Park
April 16 @ 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 Tim Urbanic, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and the highly talented culinary team of Holly River State Park for an unforgettable culinary experience.
The dinner at Holly River will be served in the restaurant at 6 p.m. April 16, 2025. Tickets are $48 (plus tax and gratuity) per person and are limited, so make your reservations quickly by calling Holly River State Park at (304) 493-6353.
To be added to the Holly River State Park Cellar to Table Event description (can be added at the bottom of the description):
Menu for dinner:
– Assorted pickled veggies-using pickling spices from the co-hop store (cauliflower, broccoli, carrots, beets and pickled onions)
– Rosemary Parmesan focaccia
– Deviled eggs
– Wedge of WV Grown Organic Bloody Butcher Corn from Spring Creek Farm
– Tomato bisque with cheddar cheese and cracked pepper biscuit
– Seasonal local fresh organic greens
– Crispy chicken tenders with a flight of three different dipping sauces served with smashed root vegetables
– Apple cobbler served with whipped cream and a sprig of mint
Our featured guest, Chef Tim, with his wife Melody, owned and operated the celebrated Cafe Cimino Country Inn for over 20 years. They now operate a small bakery and catering business called Bop & Nana’s and serve locally sourced organic and homegrown foods at seasonal outdoor dinners on the family farm. They are also a perennial vendor at area farmers markets, offering a wide array of chef Tim’s baked goods; both savory and sweet. Just so Chef Tim doesn’t get bored, all throughout the year Melody takes special orders for people who want a dinner prepared for their work group or family or yummy baked goods shipped to a loved one.