Slow Food We consider ourselves to be a Slow Food restaurant. As much as possible, we source our ingredients from sustainable, local, organic farms and purveyors. Our meats are from farms that let the animals graze naturally on grass and do not use growth hormones. You will not find a can opener, microwave oven, or deep fryer in our kitchen. All of our food is made from scratch daily. Founding Chef Mountain’s Founding chef, Brian Ayers, has cooked professionally for twenty years. He attended and graduated with honors from the acclaimed culinary school in Paris – Le Cordon Bleu. After which, he worked in a Michelin three-star restaurant before returning to the States. He was then accepted into The Greenbrier externship program. Brian has worked in fine dining restaurants in Manhattan, Philadelphia, Washington DC, and Melbourne, Australia. Mountain’s Mission Mountain Restaurant exists to benefit our customers by serving quality food and beverage. The ingredients are prepared with passion, plated with attention to detail, and served with honor and care in a comfortable environment. |
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