Cellar to Table Dinner Series – North Bend State Park
April 5 @ 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 Anne Hart, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and the highly talented culinary team of North Bend State Park for an unforgettable culinary experience. Tickets are now available to buy online here!
The dinner at North Bend will be served in the restaurant at 6 p.m. on April 5, 2025. Tickets are $40 (plus tax and gratuity) per person and are limited, so make your reservations today here.
Our featured guest, Chef Anne, is a West Virginia native. She has held restaurant management and district management positions and has opened twelve fine and casual dining restaurants in Atlanta, Rochester, NY, Boston, and Washington, DC. In 2002, she opened Provence Market Café in Bridgeport and then Hart Kitchen Eatery and Cookery in 2020. Provence Market Café was an interpretation of rustic Southern French recipes incorporating local and regional influences. In her re-creation as Hart Kitchen Eatery, Chef Anne offers her interpretation of classic old and new dishes in a rotating regional and seasonal menu. Hart Kitchen Cookery is the culmination of her vision to share culinary insights she gleaned while cooking with your eyes, nose, and ears with beginners and experts of all ages. Chef Anne advocated for The Collaborative of the 21st Century Appalachia, an organization that embraced and raised awareness of our Appalachian roots and funded many West Virginia initiatives through its annual fundraiser, The Cast Iron Cook Off competition and other state-wide efforts. She was included in the inaugural edition of Best Chefs America in 2013 and Best Chefs of the South. Chef Anne is a recipe contributor to Appalachian Appetite, 31 Days of Local Food by Davines and Top Chefs of West Virginia cookbooks. USA Today featured Anne as “50 States: 50 Chefs,” honoring women during Women’s History Month as West Virginia’s Female Food Maker. As the Lead Culinary Judge of West Virginia’s High School ProStart culinary program, supported by the West Virginia Department of Education, she supports and advocates the concept of growing our own culinary talents of the future.
Menu:
– North Bend State Park Deviled Egg
– Navy Bean with Smoked Pork -a rendition of the West Virginia classic – soup beans with corn bread
– Ramp bisque with Pistou
– Spring salad
– Asparagus, radish, peas, poached rhubarb, strawberries, baby greens and others as the garden grows
– Faux Hollandaise and strawberry goddess vinaigrette
– POT-AU-FEU BURGOO
– A stew by any other name…
– Regional Country Beef Stew with cellar vegetables and what’s on hand
– Pawpaw peach parfait