The Central Collective

923 N. Central St. Knoxville, TN

 

Farm and Forage Dinner with Lost Creek Farm

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 summer bounty foraged from the West Virginia woodlands. 

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MENU:

  • Platter of house made heritage sausages and pates  ||  grandma's communion wafers with WV salt ||  pickled Lost Creek ramps || garden herbs || Knoxville cherry and sassafras mustard 
  • Mountain trout and fennel chowder || charred sweet corn  || early mountain apples || crispy trout cracklins || Bloody Butcher cornbread for the table
  • Fried green tomatoes with heirloom WV blue corn crust ||  salad of collard sprouts and baby buckwheat greens || salted cherry tomatoes || buttermilk nasturtium dressing
  • Smoked and pulled WV venison ||  wood roasted beet barbecue|| turnip and wild ginger chow chow || foraged berries
  • Woodland "chicken" and dumplins: pan roasted chicken of the woods mushroom || wild nettle dumplings ||  garlic scape and black walnut pesto || wilted foraged greens
  • Salt rising bread pudding || strawberry and wild mint chutney || maple candied Benton's bacon || cultured whipped cream 
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.  

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Chef Mike Costello and Amy Dawson bring their traveling Appalachian kitchen back to The Central Collective for a special 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.