Lost Creek Farm
Farm · Harrison County ·
Farm-to-table dinners with regional heritage grains and vegetables
Information
104 Sunrise Rd, Lost Creek, WV 26385 Get directions
Farm-to-table dinners with regional heritage grains and vegetables
104 Sunrise Rd, Lost Creek, WV 26385 Get directions
"At Lost Creek Farm I serve vinegar pie nightly—a bright, tangy, Depression‑era Appalachian recipe that surprised our guests by tasting floral and lemon‑like, a reminder that humble ingredients can yield deeply satisfying desserts." - Arati Menon, Megan Spurrell
"At the Farm and Forage Supper Club, Mike Costello and Amy Dawson stage pop-up dinners that celebrate the region’s heritage through every dish and detail; highlights include Amy’s handmade linen napkins, Fat Horse heirloom beans, and a sweet vinegar pie. When weather is mild, guests dine outdoors amid cows and the quiet sounds of country life, creating an intimate, story-driven alternative to a cluttered restaurant setting." - ByCrystal Good, as told to Jen Choi
Bourdain ate: vinegar pie (known as “desperation pie”), pawpaw ice cream with candied wildflowers, buttermilk-poached trout with fresh-picked rhubarb, sweet-corn chowder, buttermilk-fried rabbit with fresh maple syrup, venison with a chicory-root rub and chanterelle mushrooms. Lunch dates: Mike Costello and Amy Dawson, chefs and owners of Lost Creek Farm.
"During a meal at Lost Creek Farm, where Bourdain tried pawpaw ice cream, buttermilk-poached trout with rhubarb, and chicory root-rubbed venison with chanterelle mushrooms, the discussion shifted toward how food West Virginians have been eating for centuries—often out of necessity—is now 'trendy.' Mike Costello, co-owner at Lost Creek, remarked, 'We see that ramps [wild onion] harvested in West Virginia are selling for $30 a pound in New York?! What’s West Virginia seeing from that? Probably a guy who got about $2 a pound.'"
"A neo‑Appalachian, farm-to-table dinner prepared by chef-farmers Mike Costello and Amy Dawson showcased grains and vegetables grown from heritage seeds and highlighted regional flavors with dishes such as corn chowder, fried rabbit with chow-chow, and paw-paw ice cream." - Greg Morabito
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