private abode with not one but two bath- rooms(!) and possessing an outdoor deck withmore square feet of space than I had in the front yard of my first home. The comfy living area has awet bar alongwith stylistic wall controls that allowed me to cue my own proper lighting,or, the open- ing or shutting of shades and drapes - all with the touch of two buttons.But I never did shut
them.That ever-present, undulat- ing green golf course outside always soothed my eyes during the daytime, ebbing into a backdrop of twinkling lights beyond at night.
Here the power of silence becomes an appreciated observation.
Along with the lodge there is a series of several mountain-hugging abodes strewn throughout Primland’s providence. Each one is comfortable and possesses the same well-maintained rustic opulence, attention to detail and cleanliness as my own room (which was showroom clean). And most of those other residences have an eye-popping view of their own, too.
An example of a community of enclaves at Primland is the Fairway Cottages - four separate cottages along a cul-de-sac down a nearly hidden lane by the golf
course.These residences are perfect for a family getaway or as a back-to-nature cor- porate retreat.
Nearby, the Pinnacle Cottages juts over a precipice facing a deep conifer-studded gorge where tall fingers of sedimentary limestone pinnacles point upward off the mountain across from this river valley. Then there are the Treehouses – intimate cottage retreats possessing all of the crea- ture comforts at the lip of an abyss where actual trees grow right up through back
decks.The view from there may appear to be Shangri la, yet it’s really the North Carolina Appalachians, just beyond.
Again – the view?Whew!
As spread out as Primland appeared, get- ting around it all was a snap thanks to an ever-at-the-ready armada of shuttles dis-
82 May June 2016
patched accordingly at the main lodge. Day or night, late, later or really early – 12,000-acres and all that entails are always connected thanks to those passenger vans.
This holds true whether you need a lift to an activity or you simply want to venture to one of the outlying dining and enter- tainment venues a few miles away. Your wheels are always ready.
I’m not much of a duffer,but that doesn’t mean that I don’t enjoywatching the sport being played, and so I did, at dinnertime, in between each bite of maple sweet “pig candy” bacon, and all through my crab and crawfish burger. Each was served at the 19th Pub, one of the resort’s culinary options.
The Pub is the resort’s nexus for socializ- ing; its bar, restaurant and adjoining out- door wooden deck (and fire pit) provides after-rounds repasts along with a nightlife social scene with its bevy of spirits (Remember: this is moonshine country) and crafted cocktails by lead mixologist, Santana Lawson.
Executive Chef Ryan DeRieux’s cuisines delve into the bounties of the region – the bivalve beauties and crustaceans of the nearby Chesapeake Bay and down south along the Carolina coastal waters,and his culinary focus is also on the land’s own furry, feathered and foraged harvests. In fact, the chef leads his team on regular foraging missions where the picked and plucked finds will be served in the evening’s meals.
This plentitude translates into a“Forest to Table”/“Field to Table”/“Fishing Line to Table”as well as“Oyster Net and CrabTrap to Table”menus of geo-specific delights.
In the heart of the lobby there’s a two- story wine wall – a shimmering box-like glass-enclosed roomrising upward,encas- ing gleaming bottles of specially-selected vintages and fromVA
vineyards.They’re all a complement to the restaurant just beyond,called Elements,a serene gas fire-
place-lit room with yet another stunning view (of course), where [an inclusive] breakfast is served daily, and where fine dining is offered nightly.
The subdued and stylish space provides what’s considered the finest dining in southwestern Virginia. The regional menu’s first courses were tempting in themselves – honey dipped buttermilk fried quail bedding in shitakemushrooms and a sauce velours beckoned, but I had no misgivings by ordering the enjoyable slow-cooked farm egg with grits and country ham,a southern-style winner.
My entrée of Atlantic scallops and Berkwood Farms pork with salsa verde and preserved lemon excelled as well, although I took plenty of pictures of my dining partner’s Painted Hills beef duo with spring onions in a natural jus. Complementing it all was my server that evening, a genteel and anticipatory gen- tleman by the name of Stensen, who - I came to find out soon enough through a subsequent online search – has garnered countless accolades [online] for his stel- lar abilities and by guiding his guests through Elements menus and wine lists.
There are more than enough activities abounding at Primland in which to burn off calories. Didier Primat, a French-born oil magnate, founded Primland in 1970, originally,with the idea that the outdoors be the top showcase here in the form of fishing, hunting, hiking, and in an overall communing with
nature.This philosophy still holds true today: Primland plays host to hundreds of activities and events throughout the year.
Golfing, of course, is chief among them. The majestic 18-hole course takes advan- tage of the hills and dales hugging the elated terrains while exposing unparal- leled scenery with each
stroke.This is Golf Digest’s number one-ranked course in Virginia.But even the most ardent golfers will want to enjoy other natural offerings such as mountain biking, fly fishing, kayaking, horseback riding, hunting, ten- nis, yoga, tree climbing,disc golf…
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