Diners at the Last Run Restaurant Farm-to-Table event last Thursday enjoyed visiting with farmers who supplied produce and products for the meal. S. Stewart photos

Suzanne Stewart
Staff Writer

It’s difficult to say that a meal has been 100 percent sourced in West Virginia – from appetizers, entrées, dessert and even drinks – but last Thursday, 70 diners experienced just that at the Last Run Restaurant Farm-to-Table event.

As part of the West Virginia State Parks’ initiative to promote locally sourced meals, the restaurant created a beautiful buffet-style meal featuring items from local farms.

Prior to the meal, the farmers who provided the fresh produce, herbs, meats, beverages and flower arrangements visited with diners during a meet and greet in the back dining area.

As visitors entered, the aroma of freshly brewed coffee perked up the nasal passages. The coffee in question was the Last Run Blend created by Mountain Roaster Coffee, of Buckhannon.

Owners Gene and Sarah Wells poured samples of the new coffee, which was unveiled at Thursday’s event, and explained the mix that went into the signature drink.

“It’s something really bold for…

View full article here