Some of West Virginia's top chefs will gather in one place on Sunday, August 8 at 5 p.m. in Jackson Square to highlight our rich culinary Appalachian traditions, the farmers and producers that make it all possible, and the culinary talent that brings it to life on our plate.

 

The dinner will feature entrees from Anne Hart (Hart Kitchen Eatery, Clarksburg), Marion Ohlinger (Hill & Hollow, Morgantown), Michael Brown (Hart Kitchen Eatery, Clarksburg), and Matt Welsch (Vagabond Kitchen, Wheeling) while collaborating with Uptown Clarksburg’s community restaurants for starters, sides, and desserts. 

 

Chef Matt Welsch said that it’s high time that West Virginia received its fair share of attention in conversations about the growing food scene in the United States.

 

“When you study the history of food in Appalachia, it mirrors the story of Appalachia itself. It’s rugged food made by rugged people harvested from a rugged landscape. We didn’t have ports, and most of the region wasn’t only landlocked. It was mountainlocked. And for that reason, our culinary tradition is one that is tied to what the land would produce and the game it would support. And because of that, you get these flavors and dishes that are as wild and strong as our ancestors. That’s special, and we want to both honor that tradition while continuing to refine and show what is possible.”

 

Tickets for the event are $50.

 

Witht that, it will include non-alcoholic beverages.

 

Proceeds from the event will be used to support West Virginia Cooks’ educational demonstrations and events as well as the West Virginia Food and Farm Coalition’s heritage food initiatives.

 

Tickets can be purchased via Eventbrite HERE.

 

Editor's Note: Photos courtesy of Anne Hart.