Blue Ridge Country....

SNOWSHOE HAS MORE THAN SKIING
Meet the Chef and His Restaurants

Restaurants (and restaurateurs) come and go. That’s especially true at mountain resorts, where annual restaurant closings are almost as common as falling leaves each fall. An exception to the trend, Brian Ball will celebrate his 25th anniversary on top of Snowshoe Mountain during the 2008-2009 winter sports season.

The outgoing Ball is well-known to Snowshoe-bound ‘foodies’ who take their appetizers, entrees, and desserts as seriously as their slopes. He developed a loyal following at the famed Red Fox from 1982 to 2006 and is now welcoming both veteran visitors and new ones to two unique dining experiences.

Ball, a native of Elkins, West Virginia, didn’t have to go far to find his future--just 30 miles south and one mile up the winding road to Snowshoe. It all started back in 1979, when he was coming to Snowshoe to ski. To fund his habit, he began working weekends and summers at Alfredo’s--one of the first restaurants at the resort.

“Chef Alfredo Moraldo basically adopted me and I knew immediately that I wanted to spend my life in the restaurant business,” Ball says. “I started out bussing tables and then waiting on diners before Alfredo finally moved me to the kitchen. I practically lived there to learn as much as possible from Alfredo before he closed the restaurant in 1981.”

After Alfredo left, Ball rented space at the base of the mountain and opened his first restaurant. He gave it the short name of The Red Fox, in that he only had enough wood for a small sign with nine letters.

After developing a tasty reputation at the bottom of the mountain, The Red Fox moved up top for the 1982-83 season; in addition, Ball opened Yodelers Pub upstairs, which would become a popular apres-ski hotspot for more than 20 years.

After Ball graduated from Davis & Elkins College in 1984, Snowshoe dining became his full-time passion. He now serves on the respected school’s board of trustees, where he works on hospitality and culinary programs so that other students can follow their food-oriented dreams.

The Red Fox would eventually become one of the region’s top restaurants, with awards and coverage from many of the major food and travel magazines. After more than 20 years, the Red Fox closed in 2006 after Ball and his wife Margaret divorced. Ball turned his attention to other almost-mile-high restaurants and food-oriented activities.

The first, Foxfire Grille, had opened in 2000 as part of the early re-development of the mountain into The Village at Snowshoe. The second, ember, opened in 2006 and is located in Soaring Eagle Lodge near the top of the mountain. More innovative options, like a half wine bar/half hot doggery, would follow.

Foxfire Grille's fun options include Good Ole Barbecue Joint Barbecued Ribs, Our World Famous Fried Bologna Sammich and Campfire S'mores for Two (a unique take on an old favorite using a petite Japanese hibachi and a can of Sterno!).

Next door, Red Rover! wine, dive and doggery opened last season. Food highlights include hot dogs from around the world, more than 50 different toppings and six different buns that lead to create-your-own options and a dozen signature dogs. There's also cult following for sea salt-encrusted Tater Tots. Signature drinks range from a bold Silver Oak Napa Cab to a 40-ounce bottle of Miller High Life served in a brown paper bag.

Up at ember (“eat. live. lounge.”), the refined urban-meets-mountain atmosphere is accompanied by a menu that’s a culmination of Ball’s eclectic tastes (at least thus far). Possibilities might include sushi, paella, escolar flown in from the Pacific and other fresh and creative choices (including freshly prepared ‘artisan’ cotton candy in various flavors for dessert).

Soaring Eagle also features two more of Ball’s creations. The Marketplace is a miniature mountainside Dean & Deluca, while hearth is a member-only private club serving up infinite views, artisan cheeses, tapas and a nationally-renowned wine list.

“When I started, we could only get lettuce once a week," says Ball, "and it was iceberg.”

dinesnowshoe.com; 304-572-1111