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Stonewall Resort will host an Appalachian-inspired Cellar-to-Table Dinner on February 1 featuring the culinary talent of Wheeling chef and caterer Rocco Basil.
“We’re thrilled Chef Basil has partnered with us to showcase his and our staff’s culinary prowess and we’re excited for guests to experience it,” said Andre’ D’Amour, Stonewall Resort General Manager.
D’Amour said the event will be a celebration of local and regional ingredients prepared across a variety of genres. The event begins at 6 p.m. and the menu includes:
- Pickled Trout with creola salsa, fried capers, leek and potato galette and dilly beans
- Fried Shepherd’s Whey chevre with roasted beets, grilled radicchio, autumn spiced walnuts, orange oil and raspberry agrodolce
- Wild Boar Sausage Feijoada with collard greens and cornmeal farofa
- Ramp Gnudi with roasted wild mushroom cream, crispy pancetta and sage
- Smoked Pork Wellington with bacon apple herbed shovel cake, wood roasted pearl onions and carrots and an elderberry glaze featuring a Brew Keepers Irish Pirate Stout demi-glace
- Smooth Ambler Bourbon Ice Cream with peach clafouti, blackberry syrup and maple pecan praline
Packages include overnight lodging, two tickets to the dinner and one drink per person. A cash bar will be available. Individual tickets (excluding overnight lodging) to the dinner are also available. Reservations are required and can be made by contacting the resort at (304) 269-7400.
Additionally, the resort will host a Bourbon & Bonfires tasting event from 8-10:30 p.m. under the stars on the patio outside TJ Muskies Bar & Grill. Guests will enjoy samples of acclaimed West Virginia bourbon producer Smooth Ambler while enjoying S’mores around the fire. Live music will be provided by Lee Dean and Megan Collins.
To learn more about the individual events and activities, or for reservations, contact Stonewall Resort at (304) 269-7400 or visit www.StonewallResort.com.
