Cider Dinner Pairing



Hand-Crafted Cider & Mead GlassesDinner with Marion Ohlinger
September 1, 2018 @ 6 p.m.
First come first serve, limited to 30 guests

Join us for an exciting culinary adventure as chef Marion Ohlinger of Hill & Hollow in Morgantown, WV creates a five course masterpiece designed to compliment our ciders and mead while pushing the boundaries of Appalachian cuisine.

A twelfth-generation West Virginian, Marion Ohlinger was born and raised on his family’s ancestral farm in Mason County. His thirty-year career as a chef has carried him to over forty countries, five continents, all fifty states, and to helm kitchens in such diverse locales as Vail, Scottsdale, Seattle, and backcountry Alaska. Chef Marion was selected for the inaugural edition of The Best Chefs in America 2013; voted 4-time Morgantown’s Best Chef, and West Virginia’s Best Chef by WV Living Magazine’s Best of 2015 Readers Poll Awards.

Here’s the menu!

Apple Alevropita ~ Cider-cured Trout ~ Spruce Salt ~ Country Ham Chirque & Sage Crunions
Paired with Appalachian Classic Cider

Apple poached in Birch Bark-Sorghum Water ~ Baby Mixed Greens ~ Salt-Risen Bread & Basil Granola ~ Pickled Queen Anne’s Lace Root ~ Miso Melon Sambal
Paired with Barrel Heritage Aged Cider

Confit Rabbit Belly ~ Lobelia-smoked Apple ~ Buckwheat Baleada ~ Chanterelle Jelly ~ Alfalfa Gastrique
Paired with Wild-fermented Traditional Cider

Apple & Sweet Onion Gnafron ~ Duck Andouille ~ Giardinier ~ Pawpaw Porridge ~ Stewed Persimmon
Paired with Elderberry-infused Hard Cider

Fire-roasted Apple ~ Pork & Plum Mincemeat ~ Elderberry-Cajeta Kulfi ~ Black Rye Dust
Paired with Cyser Apple honey Mead

Seating is limited to just thirty people.
Tickets available at

Feel free to contact me, Joshua Bennett, at 334-324-5114
Or our tasting room director Jason Nerenberg, at 304-651-4413

Out of stock