Lost Creek Farm

Farm · Harrison County ·

Lost Creek Farm

Farm · Harrison County ·

Farm-to-table dinners with heritage seeds and regional flavors

Information

104 Sunrise Rd, Lost Creek, WV 26385 Get directions

@cntraveler

42,481 Postcards · 5,683 Cities

50 States, 50 Desserts: America's Favorite Sweet Treats | Condé Nast Traveler

"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

https://www.cntraveler.com/story/50-states-50-desserts

Lost Creek Farm

@bonappetit

5,326 Postcards · 1,008 Cities

This Food-Filled Road Trip Celebrates West Virginia's Appalachian Culture | Bon Appétit

"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

https://www.bonappetit.com/story/appalachian-west-virginia-culinary-road-trip

Lost Creek Farm

@partsunknown

621 Postcards · 254 Cities

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.

West Virginia

Lost Creek Farm

@cntraveler

42,481 Postcards · 5,683 Cities

Recap: Anthony Bourdain's 'Parts Unknown' Visits West Virginia

"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.'"

https://www.cntraveler.com/story/recap-anthony-bourdains-parts-unknown-visits-west-virginia

Lost Creek Farm

@eater

391,688 Postcards · 10,991 Cities

‘Parts Unknown’ Season 11, Episode 1: “West Virginia” Recap | Eater

"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

https://www.eater.com/2018/4/29/17291412/anthony-bourdain-parts-unknown-west-virginia-recap-season-11-episode-1

Lost Creek Farm

David C.

Google

Our dinner at Lost Creek Farm was nothing short of unforgettable. We showed up as a group of 24 and were blown away by the experience from start to finish. Each course was incredibly thoughtful, beautifully prepared, and delicious, with rich storytelling woven into every dish. The whole evening was elevated by the talent and passion of Chefs Mike Costello and Amy Dawson—their creativity and connection to Appalachian food traditions truly shone through in every bite. We loved talking with them and learning about the ingredients and inspiration behind each course. The BYOB feature was a nice touch, and we left with a couple of wonderful souvenirs (apple butter and syrup) that were just as delightful as the meal itself. Highly recommend this experience and would absolutely go again.

Sam F.

Google

Lost Creek Farm is the most magical place. The food is amazing and the stories are wonderful. They're focused on preserving and sharing West Virginia food culture, in an elevated way. Definitely join their Patreon so you can get tickets for the dinners!

Page K.

Google

Visiting this place was very surreal for me. I've often been heard saying things like, "there's no better television than Anthony Bourdain" so getting to eat where he ate, and raved about, was very special to me. I'm also relatively local, and deal with farmers in this area, and I passed a very good customer on the way to this place, so it was stitching together several different things into a nice little quilt. The atmosphere is special to me because I grew up with something very similar. I get why city people are drawn to it, but they wouldn't be as enamored by it if it weren't for the wonderful and accommodating hosts, who tell you the stories that built the place, and also explain why the great food is so very special. You won't get an experience like this anywhere else so I would encourage you to give it a try, IF you can get in! It was a magical evening with friends and I'll forever cherish it.

Claire A.

Google

Phenomenal dining experience! Each course was incredible! Learning about the food was wonderful and the chefs were a real treat to talk with after the meal. Thank you for working so hard on your farm to offer a local and historical culinary delight!

Jason D.

Google

Great atmosphere, owners, and food.

Andrew E.

Google

Enjoyed our time!