Celebrating the Seasons with Carver Culinary Arts

On Wednesday, May 7th, we are pleased to welcome back Carver Culinary Arts for our Celebrating the Seasons dinner series. This dinner is particularly noteworthy as it marks the culmination of the students' hard work and culinary education under the guidance of Chef Mandy Gum!

Note from Chef Mandy: 

"Each year, our students craft a menu that tells a story—one rooted in tradition, place, and the changing seasons. This year, that story is inspired by Victuals by Ronni Lundy, the James Beard Award-winning book that beautifully captures the people, recipes, and foodways of Appalachia.

With nearly every course sourced from its pages, this year’s Celebrating the Seasons dinner is a tribute to the resilience, resourcefulness, and richness of Appalachian cuisine. Through these dishes, our students are preserving culinary traditions and shaping the future of food in our region.

Join us on May 7th at J.Q. Dickinson Salt Works as we bring these timeless recipes to life and celebrate the season through food, history, and community." 

✨The Menu✨

Bread 

Alex Dailey and Allison Carte 

Salt-rising Bread with Pimento Cheese and Butter 

Appetizer 

Brenden Stinson and James Ruffin 

Potato Kale Tots with Tomato Gravy and Herbed Goat Cheese

Soup 

David McCormick and Krystal Stowers 

Buttermilk Cornbread Soup with Bacon, Green Onions, and Hot Honey

Salad 

Miles Harrison and Samuel Reid 

Hominy Salad with Tomato Vinaigrette and Popcorn Garnish 

Fish 

Quentin Bartlett and Justin Rieve 

Trout Cake with Pea Salad, Creamy Dressing, and Radish 

Chicken 

Zachary Webb and Tristan Craigo 

Roasted Chicken and Dumplings with Glazed Root Vegetables

Dessert 

Amy Serpa and Presley Cunningham 

Buttermilk Brown Sugar Pie with Strawberry-Rhubarb Relish and Whipped Cream

✨The Details✨
Where: 
J.Q. Dickinson Salt-Works 
4797 Midland Drive, Charleston WV
(just 10 minutes from the Capitol Building, and right beside Carver Career Center.)

Wednesday, May 7th 

Doors @ 5 PM, Dinner @ 6 PM