The Summit Restaurant Set To Open

April 26th, 2010

The redbuds are in full bloom, the resort’s entrance is blanketed in brilliant tulips, and everyone’s favorite mountaintop restaurant is about to open for the season. This Thursday – April 27th – The Summit will open its doors for the 2010 season.

This year, Summit Chef Hannah Reid and Sous Chef Andrew Robinson are upping the ante with some new menu items such as Elysian Fields Lamb Duo and a hot crab and crawfish dip.

“We’re trying to go upscale southern cuisine,” says Reid “while involving as many local and seasonal ingredients as possible. We want to bring flavors from our pasts back to the table.”

The Summit, which has always been a purveyor of local produce, meats, poultry, and fish, has also gotten their organic garden started. Most spring plants are sown, such as lettuces, greens, and beans.

“Eating fresh produce has a gigantic impact on flavor,” explains Robinson, a Lewisburg native. “We try to cook them as naturally and traditionally as possible, to ensure the highest in nutrition and the impact of the flavor. I can harvest squash at noon and have it in a soup that evening. You can’t get any fresher than that.”

While The Summit is looking forward to getting feedback on their new menu items, they assure everyone that favorites such as Fried Chicken are not going anywhere.

The Summit is beginning a Happy Hour on Sundays from 4 – 6 p.m., with specials on handcrafted beers and appetizers.

This Father’s Day The Summit also plays host to a Father’s Day BBQ, with culinary demonstrations and beer tastings.