2022 Farm-to-Table Events
Carver Culinary Program serves a 5 course dinner.
Chef Jared Masters from The French Goat, Tickets will go on sale on May 17th. SOLD OUT
Passed Hors D’oeuvers
Tomato Tart: Stewed Tomato, House Mozzarella, Balsamic
Smoked Trout Pave: Meadow Bluff Farms Greens, Sauce Gribiche
Lump Crab & Cantaloupe Carpaccio: Compressed Cantaloupe, Bearnaise Aioli, Trout Roe
Olive Oil Poached Salmon: Farro Risotto, Whipped Avocado, Lemon Emulsion
Pan Roasted Pheasant: Panzanella Salad, Pickled Ramp Dressing, Roasted Red Pepper Veloute
Lemon Parfait: Limoncello Soaked Vanilla Chiffon, Lemon Diplomat Cream, Lace Cookie
$95 per person, includes food, service and non-alcoholic beverages
A cash bar will be available with beer, wine and spirits.
Bloodies and Brunch: Back Pocket Provisions will be mixing Bloody Mary’s. Brunch by (to be announced)
Tickets on Sale June 27th.
BBQ and Bluegrass: Chef Mike Moore of Uncle Butch BBQ and The Blind Pig Supper Club in Asheville, NC. A casual evening of great food and music. Music by Kanawha Tradition. Beer by Fife Street Brewing Company.
Tickets on Sale August 2nd
Chef Peter Economou cooks Italian with wine pairings by Ted Armbrecht and the Wine Shop
Tickets on Sale August 16th
Are you interested in having an event at J.Q. Dickinson Salt-Works? We can handle anything from a casual BBQ to a wedding reception for 200. Corporate retreats, group meetings, lunch and a tour? We do that too! Please contact our Event Team at firstname.lastname@example.org or (304)925-7918 (office).