The Mountain Table Season Pass

A private culinary membership for families returning to Sugar Mountain, Beech Mountain and the North Carolina High Country throughout the 2026–27 ski season.

Three mountain weekends. Three distinct menus. One chef who already understands your household.

 

A ski weekend should not begin with grocery shopping, restaurant waitlists or deciding who has to cook.

The Mountain Table Season gives returning High Country families a thoughtfully planned culinary experience during three selected winter stays.

Arrive Friday to a prepared mountain supper. Return from the slopes Saturday to fireside provisions and a private Chef’s Table. Wake Sunday to breakfast already prepared and waiting.

Every weekend features a different menu inspired by the winter season, your household’s preferences and the character of the Blue Ridge Mountains.

This is not a collection of identical catered meals. It is an ongoing private-chef relationship designed around the way your family uses its mountain home.

Friday: Mountain Arrival

Your mountain house welcomes you with a chef-prepared supper ready for reheating and finishing.

The menu may include:

Slow-braised or roasted seasonal entrée
Two complementary sides
Winter salad or seasonal soup
House-made dessert
Clear reheating and finishing instructions
The Friday menu is designed for flexible arrival times, so dinner is ready whether you reach the mountain at 5:00 p.m. or later in the evening.

Saturday: Après-Ski and Chef’s Table

After a day on the slopes, return to prepared fireside provisions followed by a four-course private dinner.

Your Saturday experience includes:

Après-ski snack or fireside provision
Seasonal first course
Composed second course
Chef-selected entrée with accompaniments
House-made dessert
Seasonal zero-proof tonic
In-home preparation, service and kitchen reset
The menus change with every visit. No weekend repeats the previous experience.

Sunday: Recovery Breakfast

Before leaving Saturday evening, The Resort Chef prepares and stocks your Sunday breakfast.

Selections may include:

Seasonal breakfast bake or strata
Mountain fruit and yogurt presentation
House-made breakfast breads
Egg dishes
Chicken sausage or uncured bacon
Overnight oats or warm grains
Fresh juice or seasonal tonic
Your family can enjoy breakfast on its own schedule without requiring Sunday chef service.

Every Mountain Table household receives:

Three reserved culinary weekends
Friday arrival supper
Saturday après-ski provisions
Saturday four-course private Chef’s Table
Sunday breakfast prepared Saturday
Service for up to six guests per weekend
A distinct seasonal menu for every stay
Household culinary-preference profile
Dietary and allergy planning
Priority ski-season calendar access
Locked 2026–27 membership pricing
Seasonal zero-proof tonic with each weekend
Reheating and finishing instructions
Grocery shopping and ingredient sourcing
Kitchen organization and reset following active service
Preferred access to additional winter services
Alcohol is not included. Wine-pairing recommendations can be provided upon request.

Before the first weekend, Chef Chuck creates a private culinary profile for your household.

The profile covers:

Favorite foods and family traditions
Dietary needs and food allergies
Preferred proteins
Children’s preferences
Foods to avoid
Portion expectations
Breakfast habits
Arrival schedules
Entertaining plans
Preferred level of service
Previous menu feedback
After every visit, preferences and observations are carried into the next menu.

The result is a service that becomes more personal with every stay.

Friday Arrival Supper

Mountain Herb-Roasted Chicken
Sweet Potato Gratin, Winter Greens and Roasted Root Vegetables

Mountain Apple Cobbler
Warm Spiced Apples with Oat and Pecan Crumble

Saturday Après-Ski

Warm Appalachian Provision Board
Local Cheese, House Pickles, Roasted Nuts, Winter Fruit and Warm Savory Bites

Saturday Chef’s Table

First Course
Roasted Winter Squash Bisque with Toasted Pepitas and Herb Oil

Second Course
Mountain Greens with Pear, Toasted Pecans and Cider Vinaigrette

Entrée
Pan-Seared Carolina Trout with Parsnip Purée, Charred Broccolini and Brown-Butter Herb Finish

Dessert
Mountain Apple Charlotte with Vanilla Bean Crème Anglaise

Seasonal Tonic
Cranberry, Rosemary and Mountain Honey Sparkler

Sunday Recovery Breakfast

Blue Ridge Breakfast Bake
Farm Eggs, Greens, Roasted Mushrooms and Local Cheese

Served with seasonal fruit, house breakfast bread and a ginger-citrus tonic.

Menus shown are examples. Every membership menu is customized and subject to seasonal ingredient availability.

Crafted a bespoke dining experience featuring locally sourced ingredients, highlighting seasonal produce from nearby farms. The menu was designed for a private event, offering guests an exquisite blend of flavors unique to the region.

Conducted an engaging workshop focusing on the art of cooking with local ingredients. Participants learned techniques to enhance their culinary skills while supporting sustainable agriculture, ultimately creating a meal from scratch.

Organized an intimate dinner party showcasing a menu that celebrated seasonal specialties. Each dish was thoughtfully paired with locally sourced wines and spirits, providing an unforgettable gourmet experience for attendees.