Bonus: Heritage Foods Dinner

Explore West Virginia’s rich food heritage with a farm-to-table dinner put on by Mike Costello and Amy Dawson of Lost Creek Farm, recently featured on Anthony Bourdain’s Parts Unknown.

Chefs Mike and Amy are known for serving delicious food that has a story. Appalachian dishes featuring ingredients from local farms (including ingredients from Sprouting Farms, Greenbrier Valley Grown, and other local sources) are each served alongside a talk about the history behind the food.

A portion of the proceeds from the meal will go to Alderson’s community development efforts.

Menu released! Scroll down to see.


See Mike’s now-famous recipe for Vinegar Pie, adapted from a submission to the Clarksburg Exponent in the mid-20th Century »

Mike’s storytelling approach is so unique, it caught the attention of internationally recognized chef and writer Anthony Bourdain on his recent visit to West Virginia. His West Virginia Parts Unknown episode featured a meal at Lost Creek Farm.

Dinner will be served outdoors on the historic Alderson Pedestrian Bridge featuring gorgeous views of the Greenbrier River. The menu will be defined by seasonally available fresh ingredients and a strong sense of place-based pride.

Read Mike’s Grit and Resilience: West Virginia in 6 Dishes »


  • What: Heritage Foods Dinner
  • Who: Mike Costello and Amy Dawson, chefs at Lost Creek Farm
  • When: Thursday, May 31, 6pm
  • Where: Alderson Memorial Pedestrian Bridge (Route 12 and Monroe Avenue, Alderson, WV)
  • Cost: $100

Eat with Us

Go to the Heritage Foods Dinner reservation page to join us »

Looking for the New Story registration page? Find that here »

Registrants who plan on consuming alcohol during the Heritage Foods Dinner should plan to use either a designated driver or make use of the shuttle bus provided as part of the event. 


Amuse Bouche

Variety of heritage pickles


Asturian empanada with smoked mountain trout and charred peppers || sorghum sofrito || cultured cream


Tomatoes on tomatoes on tomatoes, with bread: yellow tomato aspic || sauced fresh heirloom tomatoes || Aunt Rachel’s homemade mayonnaise || salt-rising toast


Salad of “kilt” heirloom lettuce || fresh spring radish || pickled red onions || burnt and broken communion wafers || buttermilk rhubarb vinaigrette


Slow roasted heritage pork and woodland mushrooms with Ida’s dumplings || emberred turnips || green tomato and roasted ramp gravy


Skillet fried chicken with root vegetable chow chow and hickory bark-sorghum syrup || braised garden greens || fancied up potato salad with wild herbs || Aunt Erma’s light rolls


Dessert Options

Carrie Blake’s rhubarb upside down cake
Betty Williams’s preserved sweet potato pudding with maple cream and toasted cornbread crumbles
“Not like Shoney’s” strawberry black pepper hand pie with basil whipped cream

Photos courtesy Lost Creek Farm