Spring in Appalachia a Chef’s Table Event – The Forks
April 26 @ 6:00 pm - 8:00 pm
We’ve set the table for April with a menu that leans into the heart of Appalachian cooking, just as the season begins to turn.
This month’s Chef’s Table highlights the ingredients that define spring in our region, ramps, morels, and the kind of dishes we grew up eating. It’s a menu built from the kitchens we came from, shaped by tradition, and refined through years of cooking.
From rich and comforting to bright and fresh, each course reflects both the season and the place we call home.
Join us for a thoughtfully paced, seven course experience that showcases what we do best.
~ Seating is limited and reservations are required.
~ Optional wine and cocktail pairing available for an additional cost.
~ Our staff will contact you to confirm your reservation.
~ Gift cards are NOT honored at Chef’s Table events.
Menu-$125 per person
First Course ~ Chicken Pot Pie
Stewed chicken with spring vegetables in a light cream, finished with a flaky crust.
Stewed chicken with spring vegetables in a light cream, finished with a flaky crust.
Second Course ~ Fresh Morel
Filled with lump crab gratin, served with herb cream and white cheddar.
Filled with lump crab gratin, served with herb cream and white cheddar.
Third Course ~ Cream of Potato
Finished with sour cream, chives, and crisp crostinis.
Finished with sour cream, chives, and crisp crostinis.
Fourth Course ~ Leaf Lettuce Salad
Tossed in green onion dressing with crisp bacon, hard boiled egg, and garlic croutons.
Tossed in green onion dressing with crisp bacon, hard boiled egg, and garlic croutons.
Fifth Course ~ Wild Raspberry Sorbet
Sixth Course ~ Fried Country Steak
Served with white gravy and fried potatoes with ramps.
Served with white gravy and fried potatoes with ramps.
Seventh Course ~ Blackberry Cobbler
Served warm with vanilla ice cream.
Served warm with vanilla ice cream.
