A summer night in August is the perfect time for dining outdoors. I have always wanted to try a Farm to Table dining experience, and The Greenbrier resort provides its guests with one of the finest. We all boarded a shuttle from the resort’s lobby and began getting acquainted. We wound up the road to a lovely spot under an arbor. Cocktail hour was first, with canapés served by the staff. We could see the Creekside Gardens with fresh greens, herbs, and vegetables we would partake in at dinner.
When it was time to be seated, we could choose our table. We sat with a husband and wife who live in Beckley, West Virginia but own a home on the grounds of The Greenbrier resort here in Sulfur Springs, West Virginia. The couple was just as excited as we were to start the dinner.
Chef Bryan Skelding and his staff carefully planned and prepared our fantastic dinner.
The first course was Summer Bounty Salad; watermelon, green tomatoes, shishito peppers, with Hickory-Habanero Vinaigrette, which was excellent. The salad was followed by the unforgettable Cauliflower Vichyssoise with poached lobster, chanterelle mushrooms, and pea tendrils. A waiter placed the bowl in front of you with the lobster and mushrooms, and then another waiter poured the vichyssoise from a single small craft into the bowl, perfect presentation. The flavor was rich and creamy, Magnifique!
The main course was Grilled Shenandoah Valley Skirt Steak, Smoked River Oak Farms Chicken, and Sautéed Rainbow Trout. They were smartly served in small portions so all quests could partake in each selection. I fell in love with the Skirt Steak; it was so moist and flavorful.
I would look around my table and sneak another slice of steak, knowing dessert was still to come.
The dessert was delightful, and thank goodness again, small, perfectly proportioned tastings so as not to leave you with just one dessert selection. The memorable evening shared with my son, and excellent guests had to come to an end. I know I didn’t mention the fine wine selection that accompanied the dinner, but I am food focused.
Farm To Table is an indulgence; treat yourself; it is worth it.
