Category Archives: Dining in Highlands NC and Cashiers NC

Pancake Breakfast Helps Fund Scholarships

It is exciting to think of the 50+ high school graduates that we have helped over the past several years and are currently aiding in their quest for a higher education, whether it be college or a trade school. Many of these young people have gone on to careers not only locally but in far flung places as well. Our scholars have become, among other things, nurses, medical techs, teachers, EMS personnel, mechanics, cosmetologists, business owners, chefs and attorneys. The list goes on and on.

Qualifying students may receive up to a total of $6,800 in support. They must submit an application, along with their transcripts and two letters of recommendation. Once this is done, our scholarship committee follows up with a call. Representatives from our club attend high school graduation and present the graduate with a certificate representing our support. The student must maintain a reasonable grade point average while on scholarship, sending us a copy of their
college transcripts.

The reason this is so gratifying is because most of our fund raising is funneled into these scholarships. Included under that umbrella are our pancake breakfasts, held on the fourth Saturday of the month; our local cookbook, A Second Helping; our annual auction in July, and the chocolate fest in October, where all things chocolate are sold. We appreciate your attendance at these events, where 100% of the profit is given back to the community!

Contributed by Margaret Spraggins

 

 

Award-Winning Cuisine at Wolfgangs Restaurant and Wine Bistro in Highlands NC

Sommelier Annelize Giliomee, Chef  Christopher Dupont , and Chef Wolfgang Green.

Sommelier Annelize Giliomee, Chef Christopher Dupont , and Chef Wolfgang Green.

Chef Wolfgang Green and his dedicated staff offer Highlanders a truly memorable dining experience in a comfortable, elegant setting.  Dine alfresco in the garden pavilion near the waterfall or fireside in the dining room of the historic Gray Cottage.  Enjoy a summer afternoon on the patio or grab a table in the Bistro.

Prior to coming to Highlands Wolfgang honed his skills as Executive Chef for the Brennan Family of New Orleans’s renowned Commander’s Palace. Chef Christopher Gregoire Dupont has brought his classical French training supplemented with recipes gathered through years of experience and travel.  Enjoy recipes from Northern California, France and the Pacific Rim plus his unique pasta specials, all made in-house.  The chefs produce a dining experience that is second-to-none.

Choose from over 800 wine selections or let Sommelier Annelize Giliomee find the perfect wine to complement your dinner. She is passionate about winemaking and excels in finding wines that are the hidden gems from the world’s best boutique wineries all at reasonable prices.

The Bistro menu includes a wide selection of small bites complimented by great wines and cocktails. New to the bistro is a Hawaiian Pu Pu Platter. Also, served on weekends are freshly-shucked Oysters on the Half Shell.  I like to drop in often to enjoy Wanda’s Cream Cheese Jalapeno Dip, and the Lamb Chops.  My wife’s favorites include the Lamb Chops or the Oysters Rockefeller.

Wolfgang’s dinner menu includes something for every palate.  Enjoy the freshest seafood, tender Black Angus aged beef, veal, and lamb, along with the restaurant’s signature Short Ribs.     Satisfy your sweet tooth with a choice of Strawberries Romanoff, Bananas Foster, Bavarian Chocolate Mousse or your favorite dessert wine or cordial.  Let your kids choose from Wolfgang’s special Children’s Menu.

Over the years Wolfgang’s Restaurant has been honored by a wide array of awards.  For the past 11 years they have received The Wine Spectator’s “Best of Award of Excellence.” They were voted as the best place for dining in Highlands by Southern Living, plus “The Place You Must Eat in Macon County” by Our State Magazine.   Highlanders voted Wolfgang’s the Best Restaurant and Best Wine List in The Highlander Newspaper’s Reader’s Choice Awards.

There’s no better place to celebrate a special occasion than at Wolfgang’s Restaurant and Wine Bistro.  Whether you’re hosting a rehearsal dinner, a wedding reception, a birthday party, or any other special event, be sure to let Wolfgang, Mindy and their professional staff create an event that you’ll remember for years to come.

If you are not a regular diner at Wolfgang’s you owe it to yourself to see what many Highlanders already know:  “Wolfgang’s Restaurant offers a truly unique dining experience in a comfortable, casually-elegant setting.” Smiling faces, quality food, friendly atmosphere – there’s nothing better than Wolfgang’s.  For more information check out their website at www.wolfgangs.net or call them at (828) 526-3807.

By Wiley Sloan

 

The Kitchen CarryAway & Casserole Kitchen

Chef Holly Roberts’ The Kitchen CarryAway catering business ramps up with the arrival of spring. For information or to place an order, visit the lower level of the Peggy Crosby Center in Highlands or call (828) 526-2110.

Chef Holly Roberts’ The Kitchen CarryAway catering business ramps up with the arrival of spring. For information or to place an order, visit the lower level of the Peggy Crosby Center in Highlands or call (828) 526-2110.

Oh, the welcome signs of spring! Beautiful yellow daffodils dancing in the mountain sunshine, dogwood blossoms in their resplendent white stir in the gentle breezes.

Tantalizing aromas drift down Highlands’ Fifth Street as Holly Roberts and her dedicated staff prepare an ever-widening array of taste-tempting casseroles, hearty soups and delectable hors d’oeuvres. Check out The Kitchen’s Facebook page to see what’s new and exciting for this season.

Remember to stop by The Kitchen CarryAway anytime you need something nourishing and tasty — whether it’s for a simple evening meal or an evening of entertaining, The Kitchen can feed your guests in style.

Throughout the winter, Holly has kept us all healthy and happy with a variety of items including her Beef Tenderloin, Vegetable Soup and her Black-eyed Pea Stew. I always enjoy her Chicken Tetrazzini; the Seafood Tetrazzini is good, too.

Need a good side dish or an appetizer for that “just planned” get-together? Stop by the Kitchen Carry Away to select items from the freezer. You’ll be able to choose from several different casseroles, a variety of soups, appetizers, hors d oeuvres and desserts. Vegetarians applaud Holly’s recent offering Veggie Bake — a sumptuous layer of cheese grits with mixed beans, squash, kale and tomatoes. This is great as an entrée or a side dish. Have you tried her Lemon Pepper Boursin? Don’t miss this
tasty appetizer.

Holly wants to thank all of her loyal customers who have helped her fulfill her dreams of helping others. In October 2012, we told you about her new venture, The Casserole Kitchen, named after her Grandmother’s Catering business. Since its opening last fall, The Casserole Kitchen has provided food to all of us hungry winter residents, plus Holly has generously donated $900 to area non-profits like the Food Pantry of Highlands, MANNA Foodbank, Fishes and Loaves in Cashiers and the Gathering Table. Be sure to take advantage of the many delicious casseroles throughout the summer.

Holly is launching her website this spring for The Casserole Kitchen. There you can select items and Holly will ship them to you. Plan early and let Holly help you eliminate stress in your life. She’ll get your casseroles out on Monday or Tuesday and you will have them on Thursday. You’ll be ready for that weekend dinner party with
no fuss.

The Kitchen CarryAway and Catering is a trusted source of well-prepared foods for your entertaining and everyday needs. It’s located in the lower level of the Peggy Crosby Center at 350 South Fifth Street. Throughout April give Holly a call to order your items. The Kitchen opens May 1st; stop by from 12:00 noon to 5:00 P.M. daily or you can call Holly at (828) 526-2110. Don’t forget the Kitchen Carry Away and Catering for all your special party needs. For a small soiree for six or a party for dozens, Holly will help you entertain in style. Let her create a special menu that fits your unique desires.

By Wiley Sloan

 

Southern Hospitality in Napa

Boo Beckstoffer in her  beautiful Napa Valley  tasting room.

Boo Beckstoffer in her
beautiful Napa Valley
tasting room.

I’ve been to California wine country several times in the past, tromping through vineyards and the famous Rutherford Dust to learn about the nuances of viticulture from hardworking vineyard managers.

I’ve enjoyed barrel sampling with winemakers amidst the clanging of pumps and the bottling machines of a working winery.  Sure, it was fun, but the learning curve was aimed high and the motives were far
from hedonistic.

My recent trip to Napa was very different. Instead of going as a vineyard and winery owner, I made this pilgrimage as a tourist. I loved it.

There were different types of tasting experiences— the grandeur of Ovid Winery to an intimate tasting in the downtown St. Helena office of Notre Vin, a winery owned by Denis and May-Britt Malbec, formerly of Château Latour, a First Growth in Bordeaux.

Lasting memories and friendships were made on the last day in Napa with a wine tasting with Boo Beckstoffer, an Atlanta native married to Tuck Beckstoffer whose family is one of the largest vineyard owners in Napa. His family is of the land, devoted to the cultivation of great wine through a deep connection to the vines and those who carefully tend them.

I met Boo at the public tennis courts and followed her in a labyrinth-like weave to one of the Beckstoffer Vineyards.  We tasted Hogwash, a delicious, dry rosé that will certainly grace my table as well as the Semper Pinot Noir and Chardonnay. Tuck, Boo’s husband, made the Semper brand of wines as his vinous love letters to Boo.

The Southern hospitality of the wine tasting in the vineyard on that sunny winter day– Boo, another friend of mine, and an interloping jack rabbit that squeezed under the fence Peter Rabbit style–was the true highlight of the trip.

The wines of Boo and Tuck Beckstoffer will be among the many boutique offerings featured at the Bascom’s upcoming Collective Spirits Wine andFood Festival from May 16 to 18. Please see the Bascom’s website www.collectivespirits.com for more details.

Contributed by Mary Ann Hardman

 

Curried Quinoa and Arugula Salad

Contributed by Dr. Anastasia Halldin, Nutrition Coach  www.healthymamainfo.com

Contributed by Dr. Anastasia Halldin, Nutrition Coach
www.healthymamainfo.com

 

Quinoa

Quinoa

After an overload of heavy winter foods, there is nothing that tastes more like spring in the mountains than a fresh, crunchy salad. A salad can easily become a satisfying meal, if you add the right foods to it. Adding nuts, seeds, cooked grains, and chopped eggs adds protein and nutritional value to your regular cucumber-tomato salad.

Curried quinoa, arugula and goat cheese salad is a celebration of spring on a plate. It is bright, colorful and full of life. Cucumbers cleanse the kidneys; arugula supplies iron and folic acid; tomatoes give you lycopene; quinoa is a complete protein with all essential amino acids; curry contains cancer-fighting turmeric;  parsley is a good source of potassium; calcium, manganese, iron, and magnesium and avocado supplies you with the right kind of fats, while goat cheese provides calcium.

You can take this salad to an outside picnic  (take the dressing separately, in a Tupperware container.)

Curried Quinoa, Arugula and Goat Cheese Salad

Makes 3-4 portions

Ingredients:

1 cup quinoa, cooked

3 tablespoons extra virgin olive oil, divided

½ teaspoon curry
Pinch cayenne pepper

½ teaspoon sea salt, divided

1 ½ cups arugula leaves

½ cup parsley, diced

1 medium avocado, sliced

1 large cucumber, peeled and sliced

1 large tomato, chopped

1 tablespoon apple
cider vinegar

optional: 1/3 cup soft goat cheese, crumbled

Directions: 

In a medium sauté pan, sauté cooked quinoa in 2 tablespoons of olive oil. Add curry powder, cayenne pepper and a pinch of salt. Combine well and sauté for 3 minutes.

Set aside.

Arrange arugula, parsley, avocado, cucumber slices, tomato on a large plate in layers. Put the warm quinoa mixture on top, in the center.

Sprinkle with goat cheese crumbles.

In a cup, combine apple cider vinegar, the rest of the oil and salt. Pour this dressing over the salad and serve immediately.

 

Wine and Dine on The Mountain in Highlands NC

Wine and Dine on the Mountain will kick off the 2012 culinary season in Highlands, April 13th and 14th, by pulling together a sizzling line-up of fine wines, superb food and fine art. Guests of all events will watch the wines come to life, as Thomas Arvid paints for the occasions.

The “Wine and Dine on the Mountain” weekend is a sensory extravaganza that begins with a “Blue Jeans, Bluegrass Spring Harvest Barn Dinner” at the Farm at Old Edwards on Friday, April 13th. Pisoni Vineyards Wines will be on the tables throughout the dinner. On Saturday, Wolfgang’s Restaurant and Wine Bistro will host David Arthur Vineyards with winemaker Nile Zacherle and four-course dinner starting at 6:30 p.m.

Named one of the top “25 Artists You Should Know” by US Art magazine, Thomas Arvid receives critical acclaim for his monumental compositions of wine and his mastery of light, depth and reflection. Inspired by the grace and hospitality of the southern culture in which he lives, Arvid’s compositions are an invitation to take the time to appreciate sharing a great bottle and good conversation with friends.

“I can’t think of a better place to spend an evening with great friends,” says Arvid. “Highlands and events like this – with wonderful food, wine and culture – truly foster camaraderie, similar to what I try to evoke in each of my paintings.  I’ll have my easel with me; it’s going to be another inspiring weekend in the mountains.”

“Last year’s event really set the bar for a fun weekend of wine and food,” says Richard Delany, President of the Old Edwards Inn and Spa. “We’re looking forward this year to offering an even more diverse assortment of experiences, all tied together with great wine, food and music.”

Wolfgang Green, owner of Wolfgang’s Restaurant and Wine Bistro, says, “We’ve always had great success with our wine weekends, and last year’s Thomas Arvid event was no exception. By partnering with other businesses like the Old Edwards Inn and Spa, we can pull together offerings to celebrate spring by bringing guests to Highlands for some art, music, superb wine and fine dining—an unbeatable combination!”

Limited seating available. To reserve for Friday evenings dinner, call (828) 787-2625. To reserve for Saturday evenings dinner, call (828) 526-3807. For more information, visit www.oldedwardsinn.com/wineanddine2012.

Scaly Mountain’s Pancake Breakfast

 

The Scaly Mountain Women’s Club is serving up breakfast at the old Scaly School House.

Contributed by Betty Bandy

If you haven’t this year, plan to bring your family and friends to Scaly Mountain for a scrumptious breakfast in the mountains at the newly remodeled historic old Scaly School House.  

These breakfasts are held on the fourth Saturday – through October from 7:30 a.m. to 10:30 a.m. This is the seventh year that the women in Scaly Mountain Women’s Club, who are known for their culinary skills, have sponsored these breakfasts. 

Breakfast will feature a full meal of piping hot homemade pancakes (with or without blueberries), patty sausage, coffee and juice in the historic old Scaly School House. It is on the corner of North Highway 106 and Buck Knob Road in downtown Scaly.  

Guests will be treated to a seated meal either in the old school house or on the deck overlooking the mountains. Cost is $5.50 for adults and $3.50 for children. The breakfast will be served by club members or you may order takeout, if you choose.  Proceeds from the event provide scholarships for local students of all ages who wish to continue their post-secondary education. They also benefit area non-profit human service agencies that serve the Scaly Mountain community.  

Come to the breakfasts and join the best cooks in Western North Carolina for a morning of fun enjoying the friendly folks in Scaly Mountain and an unforgettable breakfast. For additional information, contact Susan Bankston, (828) 526-9952 or visit www.scalymountainwomensclub.org.

Remaining dates for the Scaly Mountain Women’s Club breakfasts for 2011 are September 24th and October 22nd.