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In the rolling hills of Harrison County, West Virginia, the waters of Lost Creek meander slowly through open grassy meadows, past round bales of fresh-cut hay and a small herd of rust-colored Hereford cattle. Plots of storied Appalachian heirlooms--Bloody Butcher corn, Logan Giant Pole Beans, Homer Fike's Yellow Oxheart Tomatoes--are perched in gardens overlooking the valley below. In front of a white 1880s-era farmhouse, an open fire crackles under a skillet of garden-fresh greens, while quartered portions of cornmeal-dusted rabbit fry to a golden brown, and venison loins sizzle to a perfect char. On a dark walnut table, warm slices of salt rising bread are arranged with jars of wild apple butter, chow chow, pickled beets, and sorghum syrup. With the table set, it's suppertime at Lost Creek Farm.   

Perhaps one day, guests will dine on a regular basis at this historic property. For now, as the farm is being reconstructed after decades of abandonment, native West Virginians Mike Costello and Amy Dawson mostly take their heritage-inspired, story-rich mountain cuisine on the road through their unique traveling kitchenTheir cooking, inspired by the depth and complexity of Appalachia's rich cultural heritage, has taken the Lost Creek Farm kitchen across the Eastern United States, producing the elements of a region's story that deserves to be told at the dinner table.

Please check the Lost Creek Farm event calendar for information about public dinner events near you, including our own Farm & Forage Supper Club fundraiser series. Contact us to inquire about our private dinner services, workshop opportunities, and event catering.