At the bucolic Lansdowne Resort in the heart of Virginia, guests can get away from the stresses of their busy lives and enjoy the quiet splendors of a secluded retreat nestled deep within the rolling hills of the Potomac River Valley. After spending a relaxing day golfing, exploring some of the area's historic sites, or hiking on one of the many trails winding through peaceful woodlands, guests turn to Peter Pryor for a delicious and restorative meal within one of the inn's three beautifully appointed dining rooms. His popular Chef's Table invites guests to witness his culinary prowess as they feast on such delights as sweet corn and pepper risotto, crispy potato-wrapped salmon, and filet of beef with seared foie gras. Pryor's skillful and innovative renditions of regional American fare aim to not only please the palate; he hopes to teach the guests at his table to create their own magic. "Food should be an enjoyable learning experience that has people coming back for more," he has said.

Lansdowne's gastronomic guide brings years of creative experience to his current post. It was a longtime love of cooking, entertaining, and dining in upscale New York restaurants that turned his attention from acting, photography, and film to a career behind the stoves. After graduating from the Baltimore Institute of Culinary Arts, Pryor went on to learn from such masters as George Meschoff at Tavern on the Green, and Danny Bruce and Michael Lomonaco at '21'. As an apprentice for visiting chefs here at the House, Pryor witnessed the legerdemain of countless chefs who passed through the kitchen. He then staged his own show at Carolina's and Windows on the Water in Philadelphia before making the trek to the Lansdowne Resort. Since donning the top toque in 1996, Pryor has put special emphasis on traditional Virginia dishes prepared with indigenous ingredients and vibrant flavors. Writing in the Asbury Park Press, Barbara Sturm was partial to an incredible dish of pecan-dusted softshell crabs that "showed remarkable range and creativity," and found all of the entrées to be "complex and delicious." No need to free up some travel time to enjoy the pleasures of Lansdowne: we've got the goods right here.