Feast in the Field

By Elizabeth Riffle

Four West Virginia companies from different areas and industries are collaborating on an event to remember. September 2019 will mark the first bison feast at Riffle Farms in Terra Alta, WV.

Photo by Lauren Somero Photography.

The farm dates back to 1851. Jimmie and Liz Riffle are the fourth military family to live and work the property, which is home to a herd of roaming bison. This healthy, sustainable meat option is the Riffles’ bread and butter. The bison are never fed corn or grains but are instead 100 percent grass fed.

The Riffles are joining creative forces with Mike Costello and Amy Dawson of Lost Creek Farm to host this upcoming farm-to-table dinner. Culinary masters, Costello and Dawson will highlight the Riffles’ bison meat with other local ingredients during an evening that is already set to sell out.

The evening’s festivities will also include live music by LoganTown, cider from West Virginia brewer Swilled Dog Hard Cider, a silent auction and a hayride from the parking lot up to and from the event barn. Ella & Company, a company based out of Thomas, will transform the tractor barn into a whimsical event space while Axial Productions, a Florida-based company, will be in town to film the multifaceted event.

Riffle Farms

Liz, a female veteran entrepreneur and owner of Riffle Farms, co-operates the farm with her husband, Jimmie, an active duty U.S. Navy Nurse Corps officer stationed in Norfolk, VA. The farm is located on 64 rolling acres, and at 2,200 feet in elevation, a healthy upward draft keeps the grass cool, the snow heavy and the springs plentiful. The herd is currently 24 head strong, and 13 bison calves, also known as red dogs, are expected this spring.

Photo by Lauren Somero Photography.

Riffle Farms is committed to providing its customers with an ethically raised, healthier meat option. Bison rival chicken in fat content, surpass salmon in protein content and has more omega-3 fatty acids than beef. The Riffles plan to grow their business within the community by continuing to be active stewards of the land with sustainably progressive farm practices and developing local agritourism opportunities like the bison feast.

Liz and Jimmie met while assigned to the Wounded Warrior unit at the National Naval Medical Center in Bethesda, MD. The active duty duo traveled from coast to coast until 2016 when Liz decided to switch her garrison cap for a civilian management hat. As trained nurses, health is the couple’s top priority. Farming lends itself to a healthy lifestyle and provides fresh foods for families to put on the table. By growing a progressively sustainable meat product that lowers the risk of cardiovascular events and provides an abundance of necessary vitamins and minerals, the couple often partners with other farmers and business owners to market, distribute and add value to other whole farm products.

Lost Creek Farm

Chefs Mike Costello and Amy Dawson have been taking their heritage-rich mountain cuisine on the road for dozens of sold-out culinary roadshows. Costello is a true storyteller. His ability to convey deep tradition and historic tales through his culinary flair is not to be missed. Dawson is the management mastermind behind Lost Creek Farm’s operations and delectable pastries and is known for her mastery of Appalachia’s ancestral salt rising bread, a recipe her family depended on while she was growing up due to their isolation from town. These two native West Virginians have also been busy reconstructing the Lost Creek Farm homestead, a historic Appalachian property, with goals of creating an educational culinary destination focused on preserving the region’s re-emerging food and farm economy.

Locals are eagerly looking forward to the bison feast featuring these celebrated West Virginians and their crafts. The bison herd will be pastured next to the event barn that evening with only a gate between the tables and these amazing beasts. Also, all proceeds from the silent auction and 5 percent of ticket sales will be donated to West Virginia Agri-Women. Come get a taste of this American dream.

About the Author

Elizabeth Riffle is a registered nurse and the owner of Riffle Farms. A native of California, she attended high school in New Hampshire before joining the U.S. Navy Nurse Corps. Riffle traveled across the nation and around the world for 10 years and fell in love with West Virginia. She stepped into farm life and uses her health care background to advance farm-to-table quality.