W.Va. chefs team up for locally sourced dinners

By Staff reports
SUTTON, W.Va. -- Two West Virginia chefs committed to the farm-to-table movement are teaming up for a series of locally sourced dinners.Tim Urbanic, of Café Cimino Country Inn, and Dale Hawkins, from Fish Hawk Acres, are planning to host farm-to-table dinners on the third Thursday of each month, starting Nov. 21, at Urbanic's Sutton restaurant.Hawkins, the former chef at Stonewall Resort, returned to his family farm in Upshur County, where he now operates a subscription-based CSA (community-supported agriculture) through his 28 acres of crops.Hawkins also is involved in the Farm2U Collaborative and New Appalachian Farm and Research Center, which both stress locally produced food.
Urbanic and his wife, Melody, were early leaders in the farm-to-table movement in West Virginia. Café Cimino opened in 1999, and now helps support nearly 20 small farms, family food businesses, area gardeners and foragers.In a poll of readers recently featured in WV Living Magazine, Urbanic and Hawkins tied in the competition for best West Virginia chef. Also, Café Cimino Country Inn was voted best bed and breakfast in the state and the best spot for fine dining.The menu for the Nov. 21 dinner, as designed by the chefs, features butternut squash bisque, pork and veal cabbage rolls in tomato broth, and puff pastry with apples, honey and cinnamon.The price of the 6 p.m. dinner (cocktails at 5:30 p.m.) is $75 per guest. To make a reservation, call Café Cimino at 304-765-2913. Rooms at the Country Inn for the night of the dinner are discounted for dinner guests.
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