If “Southwest Virginia” conjures visions of misty mountain slopes, folksy acoustic strumming, and majestic waterfall sprays, but not world-class culinary mastery, then you’re woefully mistaken. The region bears some of the richest fruits, meats, honeys, and talents the Commonwealth has to offer—and Mountain Lake Lodge in Pembroke is shining a spotlight on that at its new, exclusive culinary weekend program, Savor.
“Savor is really about becoming the very best community partner,” says Heidi Stone, resort president and CEO. Each June, beginning just last year, Mountain Lake Lodge hosts culinary tastemakers from across Appalachia—primarily drawing from Southwest Virginia—inviting growers, chefs, cultivators, mixologists, and vintners to converge atop Salt Pond Mountain and create tasting menus, food markets, and cooking demonstrations for the signature event’s attendees.
2025 collaborators included trout raiser Smoke in Chimneys, Travis Milton of Nicewonder Farm & Vineyards, and Homestead Creamery. This year’s Savor runs June 12–14, promising an even bigger showout. “We’ve really pushed the pendulum with Savor in a very powerful way that we never have before,” Stone says.
Featured Image: Savor’s fried green tomatoes with pimento cheese, tomato jam, and bacon. Photos courtesy of Mountain Lake Lodge. This article originally appeared in the Best of Virginia 2026 issue.
