The Register-Herald, Beckley, West Virginia


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As parts of the evolving menu, The Summit’s Chef Hannah Reid keeps traditional guest favorites, like to-die-for mac and cheese, trout, her version of (closest to skillet fried) fried chicken or the “picnic platter” — featuring homemade pimiento cheese spread, country ham and the chef’s own bread-and-butter pickles. Her prevailing philosophy of food is: Simple done right, using local ingredients.