Lest you fear the big names have fled our region and properties are without talent, you would be wrong. Mark Gallaudet who cooked most recently at the Boar’s Head Inn in Charlottesville is back in Virginia again manning the stoves; this time at The Homestead.

Over the past year, the property has undergone major renovations in every aspect of its sprawling facility making it a true player in our marketplace. Now its attention is focused on the kitchen talent and Gallaudet’s creative approach makes dining at the property fun again. He believes many guests prefer a classic approach to dining which he offers and complements that strategy with his new classics.

Consider his version of a mini grilled cheese sandwich. How about it being served in an individual mini cast iron skillet? OK, add some truffle oil and top with tomato jam, and you have a sublime message about the new Homestead and its serious take on food.

No matter which activity, of an almost endless list of possibilities, might draw you to Hot Springs, you’ll be delighted by the food options. This is a resort that takes its mission seriously, and you’ll want to sample Gallaudet’s seasonal menus and his fun approach to dining.

How’ about this dessert: A stone fruit cocktail with a champagne snow cone. This simply translates as a modernized fruit cup of stone fruits such as peaches, pears, and plums topped with shaved ice that’s been drizzled with champagne. The creative dessert sits in a beautiful glass bowl adorned with end-of-season champagne grapes.

Such effort is what he’s all about and as the seasons evolve so will his menus. As an added bonus to dining, check out the extensive range of dinnerware that partners with Gallaudet’s food repertoire. What fun!