syrup and salt from JQ Dickinson Salt-
Works. All steaks prepared at Smokey’s
are Certified Angus Beef, as well.
The mastermind behind Smokey’s
memorable menu is Steven Halliday, the
executive chef at AOTG. Originally from
Pittsburgh, PA, Halliday was previously at
The Greenbrier, where he was executive
sous chef and chairman of the resort’s
apprenticeship program. He has also
held culinary positions at Prime 44 West,
VOLT and Bedford Springs Resort.
Since his hiring, Halliday has been
dedicated to improving the quality of the
ingredients, the taste and the presenta-
tion of the food served at Smokey’s. That
is why every dish is as fresh and locally
sourced as possible. He is driven to perfec-
tion by his love for cooking and getting to
see the guests’ reactions to his creations.
“Besides loving to cook and loving to
teach others, I consider it a gift and an
honor to see the look of pure joy when
they have tasted something that came
from the heart,” he says. “I believe cook-
ing feeds the soul of the chef as well as
the guests who are eating.”
Smokey’s Steakhouse is also available
to accommodate weddings, meetings and
conferences year-round. The restaurant is
not open during the winter months, but
during the off-season, it hosts a variety
of themed events such as tastings, five-
course dinner pairings, holiday brunches
and parties. The most popular of these
is the murder mystery dinners, for which
guests register in advance and are as-
signed characters from the game. Arriv-
ing in costume, the guests work the room,
gaining insight into the other players.
Dinner is served as small-plate options
throughout the night while the mystery
is being solved.
Smokey’s Steakhouse holds its open
season from May 15 to October 21. Break-
fast is served from 7-10 a.m. while dinner
hours are held 5-9 p.m. Reservations are
strongly encouraged. To book a reserva-
tion or learn more about event opportu-
nities, call (855) 379-8738 or visit www.
adventuresonthegorge.com.
Pimento Cheese
and Ham
Photo by Tracy Toler.
2-3 lb fully cooked, boneless
Edwards Virginia ham sliced
thin like prosciutto
Flatbread
Bread and butter pickles
Pimento cheese
Pimento Cheese:
8 oz cream cheese at
room temperature
2 c grated sharp cheddar
2 c grated M