On Friday, October 6 and Saturday, October 7, a team of four Appalachian chefs — Mike Costello and Amy Dawson of West Virginia’s Lost Creek Farm, along with Ashley Capps and Travis Schultz of Asheville, NC’s Buxton Hall Barbecue — visit DC for a special popup dinner series at Mess Hall. Together, the chefs have developed a collaborative menu featuring seasonal favorites from each kitchen, as well as storied heirloom crops and time-honored food traditions from their respective mountain locales.

Tickets for a special small plate menu are $65/person and include a welcome cocktail made with West Virginia’s Hawk Knob Hard Cider. Beer and wine will be available for purchase at Mess Hall.

Tasting menu for Friday, October 6 and Saturday, October 7

Lost Creek Farm: venison sausage hand pies || sorghum green tomato sofrito || garden chow chow

Buxton Hall Barbecue: salt & vinegar pork skins || pimento cheese straws || fried peanuts

Lost Creek Farm: wood roasted sweet corn chowder || shaved country ham || chickweed pepper jelly || burnt and broken communion wafers

Buxton Hall Barbecue: embered blue Hubbard squash || seed brittle || hearty greens || Looking Glass cheese || roasted shallot and sumac vinaigrette

Lost Creek Farm: buttermilk poached salt trout || heirloom tomato aspic || creamed Bloody Butcher grits with red spruce butter || crispy trout cracklins

Buxton Hall Barbecue: pulled pork and chicken liver ravioli || nduja butter || Naomi’s cornbread crumbs

Lost Creek Farm: old fashion vinegar pie || salty paw paw ice cream || creek mint syrup

Buxton Hall Barbecue: black walnut butter cake || coffee cream || chocolate shortbread