By Clint Thomas, Daily Mail WV
CHARLESTON, W.Va. — Mountain State chefs will share their culinary savvy at 10 West Virginia’s state parks next year for Cellar to Table, a dinner series to present and promote state-cultivated foods and beverages in a savory — and scenic — manner.
“Vagabond Chef” Matt Welsch is the “chief cook and bottlewasher” for the project hosted by West Virginia State Parks and Value Added Products. Along with owning and operating the Vagabond Kitchen in Wheeling, Welsch has a smorgasbord of cooking-conversant roles and titles, including founder of WV Cooks, West Virginia Tourism Chef Ambassador, executive chef for West Virginia State Parks, and Value Added Products program coordinator with the West Virginia Food and Farm Coalition.
WV Cooks is a collective of culinary experts united to elevate the state’s food scene and cachet by showcasing West Virginia’s agricultural products, small businesses and cooking traditions — and preparing plenty of sumptuous meals in the process.
