Escape from Paradise with Ingrid Lemme-Chalut: July 2025

Root to Table: A Taste of Appalachia at 4,000 Feet

There’s a certain magic that comes from dining among the clouds. At 4,000 feet in Virginia’s Allegheny Mountains, Mountain Lake Lodge feels like a world apart—legendary to film buffs as the setting for Dirty Dancing, but for one weekend in June, transformed into the stage for a SAVOR Root to Table culinary adventure. This was more than a festival; it was a celebration of Appalachian foodways, local foraging, and the community spirit that infused every dish.

We arrived early, eager and wide-eyed, ready to immerse ourselves in it all. Even before check-in, the Mountain Lake Lodge team welcomed us like old friends—no stiff formality, just genuine smiles and a sense of being home. Lunch at Harvest kicked off the weekend: sweeping views of the green lawns, a peek at “Baby’s Cottage” (yes, that Baby), and food that already set the bar high. Marcus chose the bison burger, a juicy masterpiece. I lingered over the famous tomato soup—velvety, tangy, and somehow even better than I remembered. Even the mountain spring water, served in snap-top bottles, tasted like a luxury.

Mountain Lake Lodge is more than a cinematic landmark; it’s where natural beauty and rustic elegance come together in perfect harmony. Rocking chairs line the porch, inviting you to slow down. Trails wind through mountain laurel and fields of ferns, opening up to views that stop you in your tracks. The peace here is grounding, yet the altitude makes everything feel lighter, more vivid. For this Root to Table weekend, everything was elevated: the setting, the people, and—most importantly—the flavors. Our cottage, number 354, provided postcard-perfect views and a private veranda overlooking the historic lodge. Inside: cozy mountain charm, a king bed, a fireplace, and evidence of thoughtful renovation since our last stay.

Friday afternoon, the SAVOR festivities began in Mary’s Barn. Sweet tea–brined fried chicken sliders, rabbit confit with black garlic balsamic, pepperoni rolls—every bite celebrated Appalachian roots and chef-driven creativity. We met Heidi Stone, the dynamic CEO of Mountain Lake Lodge, and Executive Chef Wells Selbe, a 2010 UVA graduate with a contagious passion for the region’s flavors. The team from Bien Joué wowed us with wild mushroom creations, while nearby, pros carved country ham alongside juicy peaches and handcrafted local cheeses. “Brews, Bottles & Bites” was a regional roll call—craft beers, cider, moonshine, bourbon, and local wines on offer. Marcus did the sampling; I played the happy teetotaler, camera in hand. Hardywood, Three Notch’d, Tumbling Creek Cider, Belle Isle Moonshine, Basic City Beer Co., and Atheling Bourbon—every sip had a story. With Bluegrass in the air, local ham and peaches on rustic boards, and string lights glowing above, the weekend was off to a perfect, easygoing start.

Mornings here are their own meditation. At 6 a.m., coffee in hand, we watched the sun crest the hills where Johnny and Baby’s story played out. Mist hugged the ground, the grass sparkled with dew, and for a moment, the world felt hushed and enchanted. It was a sunrise above the clouds. Breakfast at Harvest was its own kind of movie moment. We sat in the very corner where “Nobody puts Baby in a corner” was filmed. Only now, the corner held steaming mugs, mountain spring water, and a spread that tasted like home — if your home had a top-tier chef. The chef loaded our plates with fluffy frittata, thick-cut bacon, sausage, warm biscuits slathered with hand-whipped butter, and fruit that actually tasted like summer. Wells’ Executive Sous Chef, originally from Jamaica, brought a burst of island soul—a full Jamaican breakfast, sunny and bold, in the heart of Appalachia.

Heidi Stone seemed to be everywhere—welcoming guests, remembering names, and leading her team with an energy that made it all look effortless. She’s not just the CEO; she’s the visionary who’s transformed the lodge into a destination that honors both its cinematic legacy and its Appalachian roots. From culinary programming to conservation projects, Heidi’s touch is everywhere, and she’s not done yet. She shared with us her next big project: a spa inspired by the mountain’s natural surroundings, designed to elevate the guest experience even further. And yes she’s already plotting Dirty Dancing’s 40th anniversary bash for 2027. Expect fans from all over the world. www.mtnlakelodge.com

By ten a.m. we were bouncing up the mountain in a Gator, led by Jared—part storyteller, part off-road expert—who spun tales of Bald Knob’s history as we climbed to 4,500 feet. The summit views were jaw-dropping, the air crisp with a clarity only found at high altitude. — Saturday afternoon was a whirlwind of SAVOR experiences: hands-on cooking demos, Indigenous farming wisdom from Dr. Hey, and a lively Appalachian cuisine masterclass with Chef Travis Milton. Dr. Hey’s salad of healing herbs and edible flowers was almost too beautiful to eat. It was alive, earthy, and restorative. We browsed local crafts and soaked up stories from the region’s makers.

Later, Clay Morris led a foraging walk that turned the forest into a living classroom. Clay, who teaches Appalachian Foodways at Shepherd University, pointed out lamb’s quarters, wood sorrel, dandelions, jewelweed—plants most of us overlook, but which generations before us relied on. He talked about sustainability and heritage, and how foraging was once a necessity, not a trend. Clay is now writing about these traditions for Appalachian Journal and the Oxford Handbook of Appalachian Writing and Culture. Every plant was a story; every step a lesson in seeing the landscape with new eyes.

Saturday night’s gala dinner was Appalachian elegance at its finest. Heidi Stone teamed up with Chef Marcus Repp, Corporate Director of Food & Beverage for Noble House Resorts and a SAVOR Brand of Excellence honoree, and Chef Wells Selbe to emcee a multi-course meal at Harvest. Marcus Repp brings international polish and deep respect for local flavors, creating what he calls “epicurean adventures.” The dinner menu was a love letter to the region: wild greens, heirloom vegetables, responsibly sourced meats, all elevated but never fussy. Mountain Lake Loge’s Executive Chef Selbe and his team worked in perfect sync with their guest chefs, honoring Appalachian foodways with every plate. Each wine pairing was spot-on, chosen to complement and enhance the flavors, not overshadow them. This meal wasn’t about showing off—it was about honoring. What really stood out, besides the cuisine and service, was the beautiful long tablescape: each course served on a different, creative plate design. It was a labor of love, and everyone at the long table felt fortunate to be there. —As dusk fell, we wandered down to the famous gazebo by the lakebed, where fire pits flickered and desserts were devoured under the stars. Cowbell Creamery’s vanilla ice cream and lemon crunch made the rounds, but the standout for me was a plum crostata—buttery, flaky, just tart enough, and perfect with a scoop of vanilla. It was the kind of dessert that makes you stop mid-conversation and simply savor.

SAVOR Root to Table isn’t just a series of events; it’s a movement. Founder Nancy Craun is the driving force, determined to lift up local chefs, spotlight regional farmers, and preserve foodways that might otherwise be lost. Over breakfast on Sunday, Nancy talked about connecting people through food. “This isn’t just about great meals,” she said, “It’s about sustaining culture, supporting community, and telling the stories behind what we eat.” And those stories were everywhere—woven into every course, every conversation, every handshake at the pop-up market where local artisans sold produce, jams, handmade jewelry, herbal remedies, roasted coffee, and flowers. www.roottotable.org

There’s a mountain that breathes here. The lake that gave Mountain Lake Lodge its name, full and sparkling when Dirty Dancing was filmed in 1986, has nearly vanished, a phenomenon scientists say repeats every 20 to 25 years. Now, it’s a quiet marsh, a ghost lake waiting to return on nature’s own timetable. The disappearing water, the shifting fog, and the changing seasons are what give the lodge its otherworldly feel. A weekend here isn’t just an escape. It’s an invitation to slow down, savor, and reconnect with food, history, and each other. At 4,500 feet, you can see for miles, but it’s the sense of place that stays with you long after you’ve come back down.

Until next month from the beautiful mountain town of Banner Elk in North Carolina.