Courses prepared by Chef Kelly Dail - menu to follow
Please specify vegetarian option when purchasing your ticket.
These events are private and RSVP only.
Spaces are limited to 50 participants, first come first serve.
Tickets are $60 per person.
Guests may begin to arrive at the farm at 4:30pm
Dinner service will begin at 5:00pm and wrap around 8:00pm
Chef Kelly Dial hails from the Southern Coalfields of West Virginia, cutting her teeth and sharpening her knives in her grandmother Verla’s Appalachian kitchen. Based out of Huntington West Virginia, Chef Kelly is more than a Farm To Table chef, sharing her creations in homes, restaurants, doctors offices and community centers
Through her partnership with Heirloom Mobile, a locally sourced, globally inspired food truck, Kelly is devoted to strengthening a sustainable food system in Southern WV by purchasing food on farm, and selling it to customers in their busy lives.
As a board member for The Wild Ramp, Kelly works diligently with local farmers and producers to not only make delicious food more readily available, but to also help grow the local agricultural economy.
Kelly’s mission is simple. To take real, wholesome food, prepare it simply and tastefully, in a way that can be replicated in kitchens throughout Appalachia.
Course one: Courgette Ribbons with walnut and Dijon.
Course two: wilted greens stuffed ravioli topped with micro greens, shiitake mushrooms, and a carrot reduction.
Course three: cast iron seared trout with a root vegetable haystack and caramelized tomatoes.
Course four: Madagascar vanilla bean sponge cake topped with a lavender honey custard and edible flowers.
Tickets are non-refundable.