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 Matt Welsch, the Executive Chef for West Virginia State Parks and the highly talented culinary team of Chief Logan State Park for an unforgettable culinary experience.
The dinner at Chief Logan will be served in the restaurant at 6 p.m. Tickets are $50 (plus tax and gratuity) per person, and are limited, so make your reservations quickly by calling Chief Logan State Park at (304) 855-6100.
Menu
Crawfish and Smoked Trout Rustic Corn Bisque made with Arbaugh Farms grits drizzled with roasted red pepper coulis
Chopped Brussels Slaw with Handmade WV candied nuts and Hinerman Hill bread crumb dust, Mal’s Fresh Produce poppyseed dressing
Tipsy Roo’s Brewberry BBQ Elk Tenderloin with Mal’s Fresh Produce salsa mac and cheese and Smoke Camp Crafts ramp cowboy beans dusted with Harvest Trails freeze-dried blackberries
Jarhead Tart Cherry Jam Cake with frosted with Smoke Camp Crafts cream cheese icing and served with Mal’s Fresh Produce applesauce drizzled with Branch & Root mushroom hot chocolate mix dark chocolate ganache
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