Signature Dinner Events
West Virginia State Parks hosts two dinner series rooted in the flavors and traditions of the Mountain State. Cellar-To-Table Dinners feature multi-course menus inspired by classic Appalachian pantry flavors and the region’s culinary traditions. Farm-To-Table Dinners bring the season’s best, showcasing fresh, locally sourced ingredients and products from across West Virginia. Browse upcoming events below and reserve your seat at the table.
Canaan Valley Resort State Park – March 27, 2026
Time: 5 p.m. Cocktails, 6 p.m. Dinner
Location: Maple Room at Canaan Lodge
Tickets: $84.06
Twin Falls Resort State Park – March 28, 2026
Time: 6 p.m.
Location: Lodge Restaurant
Tickets: $65 per person
Menu:
Bruschetta, bacon‑wrapped Brussels, and cowboy caviar begin the meal, followed by French onion gnocchi served with dipping bread. A strawberry spinach salad comes next, leading into a main course featuring WV rainbow trout, herb‑baked chicken, roasted red potato salad, and mixed vegetables. For dessert, guests enjoy chocolate chip pumpkin bread and blackberry cobbler with ice cream.
Chief Logan State Park – April 18, 2026
Time: 6 p.m.
Location: The Whispering Ridge Restaurant in the Lodge
Tickets: $50 per person, inclusive of all taxes and gratuities.
Menu:
The meal begins with an Ultimate Winter Salad made with kale, spinach, cabbage, carrots, and apples, topped with roasted butternut squash and tossed in a maple Dijon vinaigrette with candied pecans. A hearty Great Northern white bean hamburger soup follows. For the main course, guests enjoy braised rabbit with onion gravy, meatloaf, herb mashed potatoes, green bean casserole, and buttermilk biscuits. Dessert features warm bread pudding and blackberry dumplings.
Holly River State Park – April 22, 2026
Time: 6 p.m.
Location: The Cookhouse Restaurant
Tickets: $66.14 per person
Menu:
Maple cinnamon–spiced walnuts and almonds with honey begin the meal, followed by warm brie wrapped in pastry with fruit jam. A hearty Appalachian Cobb salad comes next, made with mixed greens, tomatoes, broccoli, cauliflower, avocado, a hard‑boiled egg wedge, bacon, and freeze‑dried fruit. The next course features shrimp served over creamy Arbaugh Farm cheese grits with fire‑roasted tomato sauce, blistered cherry tomatoes, and roasted asparagus. A warm cornbread bite topped with hot pepper jelly and house honey butter follows. Dessert includes flaky puff pastry filled with fruit preserves and finished with a drizzle of honey.
