Born and raised in and always in love with West Virginia, Athena Freedlander had a vision a couple of short years ago.

 

“I wanted to see a collection of chefs from the area, each focusing on a dish or two inspired by Appalachia or farms/farmer vendors of the farmers market,” she said. “It would be a collaborative event, representing what the market represents. There would be music and we’d get local bands to participate and hopefully bring a ‘bluegrassy’ feel. We would want to capture the Appalachian spirit, but also create a very elegant, sort of finely executed, event, giving everyone a sense that they were participating in something very special.”

 

The Bridgeport Farmers Market board of directors ran with the idea, hosting its first Wild, Wonderful, West Virginia Table as a market fundraiser. Held in September of 2016 at a private residence in Sutton, the event was quite successful and exceeded Freedlander’s expectations, she said.

 

It’s time for round two.

 

“It will be held Sept. 23 in Harrison County at the Raines home, literally 12 miles from Bridgeport, off Route 19,” said BFM Board Member Debbie Workman. “It’s the family home of our board member, Daniel Raines, and it’s just beautiful out there with lots of property, lots of nooks and crannies and a pond.”

 

Another original goal of the event, Workman said, was to hold the dinner in various scenic spots of Wild, Wonderful West Virginia.

 

“It was very successful last year and now we want to bring it a little closer to home,” she said.

 

Creating the cuisine will be six regional chefs.

 

“We like to say they are the next generation of West Virginia culinary artists,” said Workman of participating chefs, Mike Costello of Lost Creek Farm, Pamela Delaude of Bridgeport Conference Center, Shawn Duarte of Mia Margherita, Cody Thrasher of Cody’s, Geoff Sprouse of Thyme Bistro and Donnie Orr of Bourbon Prime in Morgantown.

 

“All of these chefs have been great supporters of the market, they all use local foods in their restaurants and they are all on the cutting edge of where West Virginia cuisine is heading,” Workman said.

As she did at the debut event, Freedlander, beverage director of Sargasso in Morgantown, will be pairing wines the rustic Appalachian cuisine and creating unique drinks to be featured throughout the evening.

 

Last year’s craft cocktails, she said, featured a basil gimlet made from fresh basil of Harmony Farms.

 

“It was a basil infusion with fresh lime juice and gin and it was wonderful,” Freedlander said.

 

The second cocktail – called a late-summer swing – was crafted from watermelon of Green Acres Farm, pureed and combined with tequila and an herb element.

 

“Each drink featured a different local ingredient,” Freedlander said. “I don’t know what drinks we’ll feature this year because it will be based on seasonal ingredients. Probably in a week or two, I’ll see what is plentiful at the market.”

 

Craft beer selections from Chestnut Brewery will also be offered.

 

Providing entertainment for the dinner – which is planned outside, but will be moved indoors if needed – will be Annie Neeley and band.

 

Set-up and atmosphere will reflect a true farm-to-table dinner with long family-style tables beautifully decorated by Quinn Edgell of Feathered.

 

“Guests will be able to visit stations where the chefs will set up,” Workman said.

 

Following dinner will be an extra treat for guests.

 

“They can walk to a cove of trees on the property – where a pond is located and Hillary Kay will be playing and a bar will be set up,” Workman said. “It will be after dark so there will be lots of beautiful lights on the pond and a little place where people can relax and unwind before heading home.”

 

Dinner is set for 6 p.m. with approximate three hours planned for the evening activities.

 

Tickets sell for $75 each or $140 per couple. Guests who want to further financially support the market are invited to make a donation and/or purchase one of several items – including market and local food items and flower arrangements – which will be available.

 

“We will be celebrating everything West Virginia – the chefs, food, musicians, craft beer and cocktails and the chefs will also have opportunity to tell stories – talking a little bit about their dishes,” Workman said.

 

Like the craft cocktails, the chefs’ dishes will be based on early-Autumn market offerings. As the seasonal menu becomes available, it will be posted on the Bridgeport Farmers Market Facebook page.

 

Still six weeks out from the event, tickets are selling well and are limited, Workman said. They must be purchased in advance at www.bridgeportfarmersmarket.com or by stopping at the market tent at Bridgeport Farmers Market, held 10 a.m. to 2 p.m. each Sunday at the marketplace in Charles Pointe. Tickets purchased via the Web site are by credit card. Only cash and checks are accepted at the market, Workman said.