Feastivall 2026 menu
Each year, FeastivALL invites a selection of noted West Virginia chefs to prepare each course. These respected culinarians bringing their own tastes and talents to the table — while also working together to create a cohesive menu for FeastivALL guests. The result is a one-of-a-kind dining experience that truly "becomes a work of art."
Amuse bouche — Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Communion wafer topped with black walnut farmers cheese, Bourbon-sage apple butter and toasted sage
Communion wafer topped with black pepper farmhouse bologna and six pepper chow chow
Paired with: Il Tramonto Limoncello Spritz, Italy
Appetizer — Chefs Madi Risk, Coco's
Trout cakes with ramp remoulade
Paired with: Stoneleigh Sauvignon Blanc, New Zealand and Bridge Brew Long Point Lager, WV
Soup — Chef Mandy Gum, Carver Culinary Arts
Buttermilk cornbread soup topped with crispy white beans, smoky bacon and raw oinion
Paired with: Domaines des Maisons Brouilly, France and Jackie O's See Foam, OH
Entrée — Chef Seth Samples, University of Charleston
Stuffed quail with Benton's country ham risotto and heirloom carrots with red eye jus
Paired with: Belle Glos Balade Pinot Noir, California and
New Trail Crisp Amber, PA
Dessert — Chefs Mike Costello and Amy Dawson, Lost Creek Farms
Flossie Hannah's old-fashioned vinegar pie, topped with maple whipped cream and West Virginia salt
Paired with: Bonanza, Lot 1, Cellar Door Chardonnay, California and High Ground Mamaw's Gingerbread Stout, WV