Lost Creek Farm
EST. 2013Lost Creek, West Virginia This 180-acre farm in the rolling hills of West Virginia’s Harrison County hosts visitors for an award-winning dinner series that shares the rich story of Appalachia’s cultural heritage through its cuisine.
Reasons To Go
Sit Down to a Storied Meal
Lost Creek’s Farm & Forage Supper Club is their signature dinner series, held on the farm from May to October. Expect small plates of regional staples like cast-iron cornbread and vinegar pie with ingredients sourced from the farm and other local producers, served alongside the history of mountain cuisine. Tickets go quick, so we recommend joining Lost Creeks’s Patreon for early access.
What Rings True — The Cowbell Difference
Agriculture
Lost Creek grows dozens of heirloom Appalachian crops like Bloody Butcher corn, Fat Horse beans, and Candy Roaster squash, which serve as the basis for the menus served at the farm’s dinner series.
Locality
Members of Lost Creek’s Patreon can receive monthly recipes and access to virtual workshops. Part of the funds raised through memberships go towards building a kitchen and culinary classroom on the farm, and to support projects like stewarding rare Appalachian seeds.
Enrichment
Mike and Amy occasionally teach private workshops and have also put together a video tutorial series on the recipes and stories behind some of their favorite dishes.
Meet The Stewards
Mike Costello & Amy Dawnson
Co-FoundersJames Beard-nominated chefs, farmers, and storytellers, Mike Costello and Amy Dawson love to cook for guests at Lost Creek Farm–which once belonged to Amy’s grandparents–and are passionate about educating others on the culinary traditions of their native West Virginia. Mike serves on the Board of Directors for the Appalachian Food Summit, while Amy has been a participant of the West Virginia Folklife Program’s Master Apprenticeship program, focusing on traditional Appalachian salt-rising bread.