On May 13, Lost Creek Farm brings the unique cuisine of north-central West Virginia to Knoxville, with an eclectic six-course spring menu. Spanish sausage, vinegar pie, and salt rising bread -- traditional victuals in many northern West Virginia communities -- find their way into Lost Creek’s dishes featuring wild-harvested ingredients, fresh pastured meats, and seasonal produce from small farms in West Virginia and the Tennessee Valley.

Back in 2013, Mike Costello and Amy Dawson began restoring a historic family farm as the first step towards a longtime goal of producing foods inspired by time-honored cooking, preserving, and harvesting traditions. While their work to bring back the farmstead is far from complete, they have goals of creating an on-farm culinary destination, and in 2019 began hosting the Farm and Forage Supper Club series.

In addition to sharing meals across Appalachia, Mike and Amy are making Lost Creek Farm operational for the first time in decades. The past years have seen production of heirloom vegetables, maple syrup, honey, rabbits, heritage poultry, and historic varieties of mountain apples. The late Anthony Bourdain said of his visit to Lost Creek Farm, "that was very good, very inspiring," when Mike and Amy's work was featured on CNN's Parts Unknown in 2018.

The Lost Creek Farm debuted in Knoxville in 2015, when their traveling kitchen hit the road showcasing farm-to-table, small-plate dinners. Lost Creek Farm's cooking has since taken Mike and Amy all over the eastern U.S. Stay tuned for details and ticketing information!