West Virginia State Parks, in partnership with West Virginia Cooks, is pleased to announce the 2025 WV State Parks Cellar to Table Dinner Series at various state parks this spring.

Join Chef Donnie Orr, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and the highly talented culinary team of Pipestem Resort State Park for an unforgettable culinary experience. Tickets are now available to book online here!

The dinner at Pipestem will be served in the Cardinal Room at 6 p.m. on March 21, 2025. Tickets are $50 (plus tax and gratuity) per person, and are limited, so snag your tickets today!

Purchase tickets to Cellar to Table Dinner Series

Dinner Menu:

– Potato and leek bisque with Hawthorne Farms Ham

– Mon Valley mushroom and spring pea arancini

– Hawthorne Valley Farms Short Ribs, broccolini, root veg hash, Port Demi

– Buckwheat shortbread, strawberries, caraway, rhubarb

Our featured guest, Chef Donnie Orr, was born and raised in Fairmont, WV. Chef Donnie was inspired to enter the culinary arts when Executive Chef Brian Floyd, of Pierpont Culinary Academy at Fairmont State, visited his high school home economics class. He started his career at the Greenbrier Hotel under Master Chef Peter Timmons and has spent 25 years developing a craft that he finds both challenging and rewarding. Along with being an accomplished Chef, Donnie Orr is an ultra-endurance athlete, and Certified Dietary Manager. In 2018, he blended his love of athletics and food and started Nurti Fit Foods WV, a nutrition programming and food prep business aimed at helping West Virginians get the nutrition they need. He also works closely with local farmers and schools on projects to help get healthier and more nutritious options to our kids on a public school level. Eating in a healthy farm to table style was instilled in him by his great grandmother, who was an immigrant from Italy. Chef Donnie’s goal in his career is to create, and to help others eat healthier, more sustainable options at an elevated level.