West Virginia State Parks Partners with WV Cooks for Unforgettable Dining Experiences

CHARLESTON, WV– WV Cooks is proud to announce the launch of Cellar to Table, a new and exciting dinner series highlighting the best of West Virginia-made value-added products.

The series will be hosted by West Virginia State Parks (WVSP), and draw on the inherent culinary talent at each location. Ten dinners will be held in ten different parks partnered with one representative from WV Cooks, as well as, WV Cooks Founder and WVSP Executive Chef Matt Welsch.

Cellar to Table promises to be a culinary journey like no other. The dinners will take place at various picturesque locations within West Virginia State Parks, offering guests a chance to enjoy incredible cuisine while immersed in the beauty of the Mountain State’s natural landscapes.

From tranquil lakesides to wooded hilltop views, each is a perfect backdrop for a delicious and memorable evening.

Each dinner will feature a menu carefully curated by a member of WV Cooks, showcasing WV’s culinary heritage, locally sourced ingredients, and West Virginia-made value-added products.

These products, ranging from artisanal jams and jellies to handcrafted sauces, honey, maple syrup, and more, reflect the Mountain State’s rich agricultural and culinary traditions.

“We are thrilled to partner with WV Cooks to bring Cellar to Table to life,” said Chef Matt Welsch.

“Each event will be a celebration of the incredible talent and passion for food that exists right here in West Virginia. From the locally sourced ingredients to the stunning venues, this series is all about showcasing the best of what our state has to offer.”

Cellar to Table is designed to be more than just a meal—it’s a celebration of the people and the products that make West Virginia’s culinary scene so special.

Guests will have the opportunity to connect with the chefs, the artisans behind the value-added products, and fellow food enthusiasts, all while enjoying a one-of-a-kind dining experience.

Cellar to Table is an event you won’t want to miss. Whether you're a local resident or visiting from afar, this dinner series will give you a deeper appreciation for the culinary wonders of West Virginia.

For more information about upcoming events and to reserve your spot, visit https://wvstateparks.com/calendar/ or follow West Virginia State Parks on social media for the latest updates.

About West Virginia State Parks
West Virginia State Parks is a division of the West Virginia Department of Natural Resources, managing more than 36 parks and forests across the state. These parks offer visitors a wide range of recreational opportunities, including hiking, camping, fishing, and events, while showcasing the natural beauty and cultural heritage of West Virginia.

About WV Cooks
WV Cooks is a collective of culinary experts dedicated to elevating West Virginia’s food scene. Together, they celebrate the state’s agricultural products, small businesses, and diverse culinary traditions, all while pushing the boundaries of creativity and excellence in the kitchen.

Cellar-To-Table Dinner Series

1/4/2025
Chef Marion Ohlinger
Canaan Valley Resort State Park
$50, 6:00 PM in the Maple Room

2/1/2025
Chef Rocco Basil
Stonewall Resort State Park
$55, 6:00 PM at Lightburns

2/23/2025
Chef Libby Nolle
Hawks Nest State Park
$55, 4:00 PM at the MUS Event Center

3/8/2025
Chef Duane Legg
Chief Logan State Park
$50, 6:00 PM in the restaurant

3/15/2025
Chef Melissa Rebholz
Tygart Lake State Park
$60, 6:00 PM in the restaurant

3/21/2025
Chef Donnie Orr
Pipestem Resort State Park
$50, 6:00 PM in the Cardinal Room

3/29/2025
Chef Keyarna Frederick
Twin Falls Resort State Park
$60, 6:30 PM in the Azalea Room

4/5/2025
Chef Anne Hart
North Bend State Park
$40, 6:00 PM in the restaurant

4/9/2025
Chef Damian Heath
Cacapon Resort State Park
$65, 6:00 PM in The Panhandle

4/16/2025
Chef Tim Urbanic
Holly River State Park
$48, 6:00 PM in the restaurant

Smokin' J's Rib and Brewhouse opened a new location in Morgantown recently at the Holiday Inn on Pineview Road. It is a large and modern space with a central bar and plenty of seating. But, I think because it is in the hotel, the restaurant fades to the background sometimes. When I visited recently with a friend, it wasn't very busy inside. The menu features ribs and other barbecue dinners, as well as beer-battered dinners.

"Smokin' J's uses a unique slow-smoking and cooking process. Our process tends to leave our Meats - Ribs, Chicken, Pork and Beef pinkish or reddish in color even though they are completely and thoroughly cooked. When you see this coloring it is the flavor of our Meats and why they taste so good," reads the website.

I ordered a half rack of ribs plus macaroni and cheese and broccoli salad.

"Our ribs, imported from Denmark, are the highest grade available. Our Ribs are selected by weight, age and meat content. Ribs, like all animals, vary in size and shape. We try very hard to make each portion correct in weight even though they may visually vary in size and shape. Mother Nature created these differences and we work with them the best we can."

The mac & cheese was drowning in a sauce that tasted overly processed. The broccoli salad could've marinated a bit more. But the ribs were tasty. I liked the tangy sauce, and the ribs pulled away from the bone fairly easily. Grade: B

Koba Cafe in Vienna offers Vietnamese and Korean food, in addition to bubble tea.



They have a little bit of everything - from fish cakes and wings to pho and kalbi.



I started with pork belly bao buns. They were served with jalapenos, cilantro and house sauce. I will always order these when I see them on a menu, because I love the bun itself. it is what I imagine biting into a cloud would taste like. But these had a bright, punchy flavor.



My bubble tea was the brown sugar flavor with boba - my favorite. It was very creamy.



Finally, I'm always searching for the high of a homemade bulgogi I once enjoyed with a friend's family. Koba Cafe's version had a nice sweet and salty flavor, but it wasn't quite as tender as I would have liked. I enjoyed it with rice and kimchi, nonetheless.



Grade: B

The Grill on Third is a steakhouse in Huntington that opened in the last year or so.



They offer brunch, soups, salads, handhelds, pasta, chicken, seafood and, of course, steak.



I started with the "Cremini-Boursin Cheese Stuffed Mushrooms" basted in herb-garlic butter and topped with toasted panko breadcrumbs. Give me a juicy mushroom stuffed with cheese any day.



Next was Steak Diane - prime angus sirloin medallions with brandy cream reduction, cremini mushrooms, caramlized onions and served with brussel sprouts with bacon, caramelized onions and balsamic reduction. Plus a side of fresb herb creamy risotto with shaved parmesan. Because it was a to-go order, it's not the most beautiful presentation. But it was very flavorful.



Grade: A

Cosmo was a high-end lounge in Morgantown that I visited just before it closed.



It certainly catered more to the nightlife vibe, with dim lights and a giant colorful bar. But the food is what drew us in.



My friend Kayla and I visited for a very early dinner and split a few appetizers. There was a good selection - from nibbles and small plates to entrées and desserts.



We tried the crab artichoke toast, which was tasty but I wanted it even creamier. The truffle fries had a trio of yummy sauces: curry ketchup, salsa brava and roasted garlic aïoli.



The cheesesteak eggrolls were not bad. They came with shaved ribeye, caramelized onions, peppers, provolone cheese, and a horseradish sour cream.



But the undisputed winner of the evening was by far the General Tso's cauliflower. I had very little interest in this, but once I took a bite of the super crunchy cauliflower and that delicious sweet and sour sauce, I was sold. I realize the sauce is really what I love about this dish, and the chicken is more of a vehicle, and it's often not that great of a texture. The crunchy cauliflower texture is perfection.



Grade: B