Cellar to Table Dinner Series – Tygart Lake State Park - March 15, 2025

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 Melissa Rebholz, Chef Matt Welsch, the Executive Chef for West Virginia State Parks and the highly talented culinary team of Tygart Lake State Park for an unforgettable culinary experience.

The dinner at Tygart Lake will be served in the restaurant at 6 p.m. on March 15, 2025. Tickets are $60 (plus tax and gratuity) per person, and are limited, so make your reservations quickly by calling Tygart Lake State Park at (304) 265-6144.

To be added to the Tygart Lake State Park Cellar to Table Event description (can be added at the bottom of the description):

Menu for dinner:

– Breads and pickles- fresh biscuits and hush puppies served with pickled vegetables, root vegetable terrine

– Winter chicory salad with tea-smoked goat cheese and apple butter vinaigrette

– Chicken confit over French lentils

– Salted honey pie with cornmeal crust

Chef Melissa Rebholz grew up in Buffalo, NY and attended The Natural Gourmet Institute in New York City for culinary school. While attending school she worked for Grow NYC, managing 3 farmers markets in Manhattan. Her love of cooking and growing food led her to spend the following 10 years working on organic farms all around the county from wine country in Sonoma to Southern Appalachia. She moved to Wheeling, West Virginia in 2019 to open the kitchen at the Public Market for Grow Ohio Valley. In 2021 she went out on her own to start Midge’s Kitchen which offers a weekly meal pickup, catering services and operates a seasonal hot dog cart. She remains passionate about using locally grown and produced ingredients and still grows a large garden each year at home.