Cost: $75 for six-course BYOB small plate dinner - RESERVE YOUR SPOT HERE
Chef Mike Costello and Amy Dawson of Lost Creek Farm come back to the Central Collective for a special dinner featuring an early spring bounty foraged from the West Virginia woodlands. The menu emphasizes several of Mike's unique applications of ramps, the wild, pungent, Appalachian leeks which grow prevalently at Lost Creek Farm. Throughout the spring months, locales across Appalachia will host ramp suppers and festivals, building community around mountain food traditions and honoring the region's rich foraging heritage.
Pan-fried WV buckwheat ravioli with mountain trout, caramelized ramps and preserved sweet corn || spring mushroom brown butter
Salad of spring greens and baby nettles || toasted rhubarb || garden roots || buttermilk "Rampch" dressing
Corned lamb, spring cabbage and farro stew || fresh ramp greens || heirloom Bloody Butcher cornbread
Potato and ramp cast iron casserole with Spanish chorizo and TN farmstead cheese || cultured cream || fresh chickweed and wild cress
Smoked TN cornish hen basted with Lost Creek Farm maple syrup || cider braised collards || pickled spring ramps
Rhubarb and preserved WV apple tartlet || house-made dandelion gelato || wild mint syrup
Menu is based on projected wild harvesting conditions and availability from small farms. If weather, blight or other unforeseen circumstances affect product availability, certain menu items may change slightly.
Chef Mike Costello and Amy Dawson bring their traveling Appalachian kitchen back to The Central Collective for a special winter popup dinner featuring new twists on mountain traditions, heirloom preserves from summer's harvest, local pastured meats, Tennessee artisan dairy products, and a variety of wild harvested ingredients.
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 finished, they have found their home at Lost Creek Farm.
Mike and Amy currently stay busy taking their traveling kitchen across Appalachia and caring for rabbits, chickens, honey bees and a wide variety of heirloom crops. In the near future they hope to expand, working to make Lost Creek Farm a destination for cuisine and quality products inspired by Appalachia's culinary and agricultural heritage.