In the Chef’s Corner: Provence Market Café and Marketplace

By Anne Hart

As a West Virginia native, I always thought I would be a doctor. While most kids were playing with dolls and cars, I was making a mess in the kitchen. The microscope, slides, test tubes and chemicals from my chemistry set were overrunning the space previously occupied by my Little Suzy Homemaker Easy Bake Oven. After receiving my degree in biology, a funny thing happened on the way to the lab…

In the Chef’s Corner: Elk River Inn and Restaurant

The Elk River Inn and Restaurant, located in the town of Slatyfork near Snowshoe Mountain Resort, had a simple start with owner Gil Willis offering rooms for skiers in 1980. Gil had moved to his family-owned farm from the Washington, D.C. area two years earlier, caught the skiing bug and never looked back. His future wife, Mary, was also a skier and had visited the area before they were married in 1984.

In the Chef’s Corner: The Montmartre

By Robert Rogers
I have always loved food and enjoyed cooking. I felt that being a chef was an honest and honorable profession that would provide great opportunities and a chance to work with and please others. I was classically trained at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh before I landed my extern at The Broadmoor in Colorado Springs, the longest running five-star five-diamond resort