Chef Mike Costello and Amy Dawson of Lost Creek Farm will be preparing a 5-course pop-up dinner:
1)WV buckwheat raviolo with caramelized ramp ricotta || wild mushroom brown butter || radish sprouts
2) lamb sausage and wild mint soup with roasted farro and charred spring onions
3) spring panzanella salad with salt rising bread || shaved asparagus || baby greens || buttermilk ramp dressing
4) heirloom blue corn crusted trout filet with knotweed confit || mashed turnips with ramp butter || pureed maple braised collards || salt roasted spring carrot || woodland herbs
5) Salt rising bread pudding || buttermilk ice cream || dandelion flower syrup || candied flowers from the field
BYOB. Wine glasses provided.