Evento

Celebrating the Season with Mike Costello of Lost Creek Farm

Celebrating the Season Dinner with Mike Costello of Lost Creek Farm and Hawk Knob Cidery

Tuesday, October 8th, 2019

Dinner will served at 6:30 PM
Gates and Cash Bar featuring beer, wine and spirits, will open at 5:45 PM

Tour of the Salt-Works begins at 6:00 PM, please feel welcome to take your drinks with you on the tour!

Tickets are $105.00 per person and will include non-alcoholic beverages, and dinner service, and pairings from Hawk Knob Cidery for each course.

Chef Mike will be preparing a multi course dinner for your indulgence!

I
Smoked Rabbit Rillettes ll Chicken Liver-blackberry Pate ll Cedar Ashed Farmers Cheese ll Salt-rising Toast ll Pickled Peach Preserves ll Hot-Dill Green Tomatoes ll Elderberry-Ramp Mustard
-Elderberry Infused, Dry Hard Cider, 6 months barrel aged

II
Embered Carrot and Sassafras Soup ll Horseradish Cultured Cream ll Fermented Carrot Greens ll Smoked Sassafras Syrup ll Carrot Bread Crumble
-Traditional/Wild Fermented, Dry Hard Cider, 8 months aged

III
Salad of Kilt Garden Greens ll Variety Mountain Apples ll Pastured Jowl Bacon ll Pickled Onion ll Toasted Seeds ll Sorghum-Rhubarb Vinaigrette
-Appalachian Classic, Dry Hard Cider

IV
Buttermilk-Poached Salt Trout ll Heirloom Tomato and Roasted Fennel Gravy ll Smoky Creamed Grits ll Leather-Britches from William River Pole Beans
- Barrel Heritage, Dry Hard Cider, 10 months barrel aged
V
Three Sister Stack Cake: Buckwheat-Squash Cakes with Spiced Candy Roaster Squash Butter ll White Bean Sweet Cream ll Corn Cob Jelly Syrup ll Bloody Butcher Salt Crisp
-Elderberry Mead, Semi Sweet Melemol, 8 months barrel aged

A portion of the proceeds will go to benefit the Appalachian Food Summit,
"A group of mountain foodways professionals, scholars, and enthusiasts, honoring the region's past, celebrating its present, and supporting a sustainable future for Appalachia's food and its people."