Outdoor Renovations

Hiring a dEsign proFEssional paYs Garden and Landscape Editor Steve Montgomery Discusses the Benefits of Hiring a Professional Landscape Designer

SSo, you’re at home much more this year than you were in the past with all the crazy things going on in the world and you’ve decided to improve your property. Updating the kitchen, remodeling a bathroom, and painting a bedroom or two are common upgrades. Then there’s the outside, you want to do something, but you’re not sure exactly what. You have some general ideas but how do you put it all together so that it makes sense and does what you want or hope for? Does it make sense to hire a landscape/hardscape designer/architect for your mountain property or any other property? Do you really want someone else telling you what you should and should not do to your property? The answer is, YES. Would you do anything on the inside without a plan or plan of action, NO. The same is true for the outside as well, especially the outside as it can be overly complicated to plan for and to execute. Let’s walk through the advantages and one disadvantage of hiring a professional designer/architect so that you can make an educated decision. Right away I’ll tell you that the disadvantage of hiring a professional is the cost, but as you will see, that is easily explained away. A designer/ architect will charge a wide range of fees for the services they offer. The fees can be as low as $200 to $300 for a quick on-site sketch and consultation up to several thousand dollars for a detailed 2d design and 3d modeling images. So, let’s look at the several levels of service you can get from a professional. A designer usually has a lot of hands-on experience and some, or a lot of education in this realm. They may also have a degree in horticulture or another related discipline, but designers are not registered architects with credentials. An architect has a degree in landscape architecture, is certified, registered and has an official stamp to put on their plans. Architects often charge more for their services than a non-registered designer. At the lower end of the cost spectrum you can get a quick sketch and consultation for a couple of hundred dollars. This would be appropriate for a smaller, specific space that you want to improve or change.

But that doesn’t mean that their services are better. Quality service depends squarely on the individual.

What are the normal services that you can expect to get from a designer or a registered architect? As stated earlier, at the lower end, you can get a quick sketch (see example above) and consultation for a couple of hundred dollars. This would be appropriate for a smaller, specific space that you want to improve or change.

The next level cost-wise would a full design plan (see example on next page) for the front and back yard areas that addresses all of the challenges and details of your property, usually presented on a 24” x 36” paper and a PDF file. This will include all the items you may be considering, things like a pool, a water feature, a fire pit, walls, lawn areas, plants, irrigation, drainage, lighting, steps, decks, and patios are considerations. You can expect to pay in the range of several hundred dollars to a few thousand, depending on who you hire and the size of the project.

You can also have 3D modeling done in the design phase as well (see example on next page). This is great for people who have a difficult time visualizing the finished product. You can expect to pay $1-2k for this service depending on the size and the designer.

The next level of service is having the professional oversee the build phase of the project. You have a couple of options here. You can take the design and then get bids on the project from build companies yourself or turn this over to your designer. The designer is a great resource for getting bids for you, as it’s not just the price that you should be looking at, it’s the details. A professional will be able to see those details and qualify the bid. In my experience I have seen many times where people hire someone because the price was lower and then get burned with a project half done or very poor quality work that will have to be re-done in the near future. A third option here is to take the design and install it yourself over time depending on your level or desire for the workload and your knowledge.

Next would be If the company/professional is a design/build firm, you can get a quote from them and use them to install the project. Here you get the benefit of having the designer oversee the project to make sure everything is done the way it should be and the way you envisioned it. Usually this is not for any additional fees as the designer is part of the build firm and gets compensation from them. If the designer is not part of a build firm, then you can hire them to oversee who you do hire to ensure the quality and the success of the project. This is usually charged on an hourly basis and agreed to ahead of time.

By going through this process with a professional you’ll get the benefit of a tremendous amount of knowledge and experience which is invaluable. A professional knows plants– when they bloom, how big they get (plants are often

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planted in the wrong place and become a real problem down the road), are they evergreen or deciduous, and what plants can be used for privacy? Are the plants deer and pest resistant? Or what about plants that help control insects (Permaculture), a professional knows what is best for your area/region and more. Then there’s the hardscape– where does it make sense to place the patio, the fire pit, the water feature, the pool, the outdoor kitchen, the arbor, or the pavilion? Also, a professional will consider the amount of both sun and shade, drainage issues and many other factors will insure the best outcome for your project. There’s also the overall consideration of how does the project flow for accessibility and use? This is a major consideration that most people don’t really think about. A professional will be able to assess and meet requirements by the jurisdiction for permitting and code compliance. This can be complicated. Many times, the biggest challenges are the actual rules laid out by the jurisdiction as these rules will dictate where things can and cannot go. For example, there are setbacks on most properties that don’t allow certain structures to be built within those areas. This can require a lot of creativity to make your plan work. There are also many times a homeowner’s association has rules that must be met.

This brings me to probably the biggest asset that you get from a professional and that is creativity. Along with experience, and knowledge, you get creativity. Being able to come up with great and fantastic ideas and then making them work for your space is probably the biggest challenge a designer will face. Figuring out creative ways to solve problems and make something look amazing is a big one.

Having a professional designer watch over the project and answer your questions is key to making sure everything is done right. This avoids potential costly mistakes and additional cost. A professional can also reduce problems like plants dying because they are not in the right place, Above: A full design plan for the front and back yard areas that addresses all of the challenges and details of your property, usually presented on a 24” x 36” paper and a PDF file. Left: 3D modeling done in the design phase is great for people who have a difficult time visualizing the finished product.

failing inspections from lack of compliance, and much more.

As you can see there are a lot of things to consider to insure a successful outcome. A professional will be highly creative and knowledgeable for a project to come out beautiful and functional. Is it worth spending the money to get an expert’s opinion and knowledge? I would say in most cases absolutely. It’s money well spent, and will most likely save you money in the long run. I’ve been doing this for a long time and I know for sure that finding and hiring a good creative designer/architect does not cost, it pays. ACLM

Steve Montgomery and Company has extensive knowledge in the areas of landscape, hardscape, construction of outdoor structures, water features and pools.

Steve Montgomery and Company. Phone: 404-966-8283 or 770-317-1484 Email: Steve@smac.biz Website: www.smac.biz.

Where People, Lifestyle & Design Live Together

Old Toccoa Farm. The Time is Right, the Lifestyle is Essential.

Just 90 minutes from Atlanta, tucked perfectly into the foothills of the world’s oldest mountain range, you will find the town of Blue Ridge, Georgia, an historic mountain town that has never lost its identity or compromised is local authenticity. Safely protected between the million+ acre Chattahoochee and Cherokee National Forests, Blue Ridge offers social distancing on an epic scale. Here, nature stands center-stage, far removed from the crowds and unrest.

As the lockdowns from the early days of the pandemic loosened their grip, Blue Ridge quickly became a haven for those on the move. “We had been visiting Blue Ridge frequently for several years now and had it on our radar as a possible destination to move to in a few years, but as we began to navigate through the pandemic, we decided not to wait any longer and we purchased a lot in Old Toccoa Farm.” With 24/7 manned and gated security, a worldrenowned golf course and home architecture that is more mountain home than mountain cabin, Old Toccoa Farm is benefiting from the surge in real estate activity. “After we opened the full 18-holes last September, we have experienced steady a healthy uptick in real estate sales. After the lockdowns in May were removed, not only has real estate activity been exceptional, our membership sales have been robust and our rounds of golf have been off the charts. For the first time in the history of golf, golf has become an essential exercise.” We feel fortunate that we have a product that people are starving for and we know this is a true blessing. There are many who are not doing so well and we’re doing all we can to assist those who have been negatively affected this past year.

Here words like quiet charm, preservation, and authenticity mean something and people are searching for this as a way of life and not just a vacation. Local breweries with outdoor seating, wineries with open air pavilions, local restaurants with outdoor dining have created safe havens for small groups of people to enjoy life. Couple that with miles and miles of walking trails, crystal clear lakes, and rivers, and there is no wonder why people are attracted to the Blue Ridge area. “At Old Toccoa Farm, our focus is to create an environment where our members and visiting guests can enjoy the best of what Blue Ridge offers, with the added social component that can only be achieved through membership. “The golf course and community are beautiful but the real value here at Old Toccoa Farm are the people. We have met so many wonderful people and we owe it to our membership to Old Toccoa Farm. Even at our age, in our mid 60’s, we have developed new friendships that will stay with us for the rest of our lives. It’s just awesome here.”

Many of our members like to tell me that Blue Ridge is the college town for adults and Old Toccoa Farm is the residential housing for us adult college students. They may not be enrolled in school per se, but they are enjoying the combination of meeting new people, participating in an activity-based lifestyle and living in beautiful mountain homes. It’s no wonder Old Toccoa Farm’s tagline is “where people, lifestyle and design live together.

For those unfamiliar with Old Toccoa Farm, it’s a 400+ acre mountain lifestyle community, conveniently located 5-miles from downtown

Blue Ridge, offering well maintained walking trails, 4,300+ feet of Toccoa River frontage for kayaking and fly fishing, and a golf course that was recently nominated for Golf Digest’s “Best New Course in America 2020”. In addition, in 2021, Old Toccoa Farm will be opening 17, one-bedroom, overnight stay accommodations for golfers and visiting prospects along with the highly anticipated, Old Toccoa Farm Tavern (think great burgers and salads). The hospitality component of Old Toccoa Farm will be kicking into gear and so too will a full calendar of member activities and programs. “We are just hoping that restrictions we have been living through these past 9 months subside and we can all get back to a healthy activity-based lifestyle with our friends and families.” Their new tagline, “where people, lifestyle and design live together,” is truly what you see and experience each day when on property. You will notice the lifestyle immediately upon arrival, any day of the week. A healthy combination of member play and public play fills the teesheet and has the course thriving. You will also see members and guests enjoying scheduled yoga classes down by the river, and member couples walking their dogs on the nature trails. Off-property, members who enjoy boating and socializing on Lake Blue Ridge, including “Friday Night Tie-Ups”. Other water enthusiasts have enjoyed kayaking down the Toccoa River or wetting a line from the expansive Toccoa River frontage offered inside the gates of Old Toccoa Farm. Trout rise here and the fishery is a special place for seasoned anglers or those just getting started. And as the leaves begin to drop and the cool mountain breezes turns to frost in the mornings, this mountain community transitions once again. The late fall and winter welcome’s small gatherings of friends and families around the community fire pits, and the smell and sounds of crackling fires fills the air. Maybe even a brief snowfall to blanket the ground and this community truly offers a four seasons life for its members.

Georgia’s favorite mountain town, with its charming downtown and cool vibe, coupled with Old Toccoa Farm, an unpretentious amenity-based community, provides those looking for a new way and a new place to live, with something special to consider. With over $20 million in new home construction scheduled for winter 2020 and spring 2021, now is the time to visit Old Toccoa Farm– there has never been a better time! To schedule a visit and learn more about Old Toccoa Farm call 706.946.4653. ACLM

Real Estate & Membership Sales Golf Tee Times 706.946.4653 Visit their website: oldtoccoafarm.com

Photos by: Jerry Mucklow Photography, jerrymucklow.com Squareframe Media, squareframemedia.com

Holiday Cakes

The table is set with crisp white linen, your Mother’s favorite china and your Grandmother’s lovingly polished silver. The aromas of spice and nature’s winter evergreen, are accented by the warm glow of flickering candles. Our gatherings may be smaller this year, only to strengthen our wishes for health and happiness– hope for kinder year to come. As we raise our glass to toast loved ones, our resilience, and care for one another, we stop to take a breath and celebrate that which we have. We sincerely hope that one of these gorgeous cakes on the table brings a small bit of deserved luxury that will raise us up for whatever lies ahead.

Merry Christmas Pomegranate Cake

This Christmas Pomegranate cake will surely make your holidays merrier and brighter.

Ingredients for the Cake Layers

6 large eggs, room temp (if cold, put them in warm water 15 min) 1 cup sugar 1/2 tsp baking powder 1 cup unbleached all-purpose flour *measured correctly 1/2 tsp vanilla

Ingredients for Pomegranate Topping

6 ounces (3/4 cup) pomegranate juice (Pom Wonderful) 2 tsp unflavored gelatin powder (I used Knox brand) 1 tsp vanilla 2 Tbsp Sugar Seeds of one large Pomegranate (1 1/4 to 1 1/2 cups)

Ingredients for Syrup

1 1/2 cups Pomegranate Juice (POM brand) 2 Tbsp sugar

Ingredients For the Pomegranate Cream Frosting

2 sticks unsalted butter, softened to room temp 3 cups powdered sugar 1/4 tsp fine sea salt 16 oz (2 blocks) cream cheese, softened to room temp and cut into 16 pieces 4 Tbsp of Pomegranate juice (POM brand)

Making Pomegranate Cake

If you never made a European Sponge Cake, you might want to do a little research:

1. Preheat Oven to 350˚F. Line the bottoms of two 9” cake pans with parchment paper. 2. Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 12 minutes or until tripled in volume and fluffy. Whisk together 1 cup flour and 1/2 tsp baking powder then Sift it into the beaten eggs in 2 additions, folding it in with a spatula just until all of the flour is incorporated. Drizzle in 1/2 tsp vanilla and blend together. Remember that you are relying on the fluffy air-infused batter for the cake to rise. DO NOT OVERMIX or your cake won’t rise well. 3. Transfer your batter to your buttered and lined cake pans. Set aside. 4. Bake at 350˚F for 25-28 minutes or until the top is golden brown and a toothpick comes out clean (poke the side, not the center so your center won’t cave) and don’t open the oven until 25 minutes have past. Let the cakes cool down on wire racks, then remove from the pans.

Making the Syrup for the Soaking the Cake Layers

1. Combine 1 1/2 cups Pomegranate Juice (POM brand) with 2 Tbsp sugar and stir to combine. Set aside to and stir occasionally until sugar is all dissolved.

Making the Frosting

1. In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a cloud

of powdered sugar (lessons learned). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min). 2. Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; toss them in one after another. Once all of the cream cheese is incorporated, scrape down the sides and continue to beat 1 more minute on med/high speed. The cream should be smooth and lumpfree. 3. Add 4 Tbsp POM juice, 1 Tbsp at a time and mix on medium speed until combined (1 min). Refrigerate frosting until ready to use.

Assembling your Cake

1. Cut the cake layers in half so you end up with 4 layers. Place the first layer, cut-sideup on your serving platter. Brush 1/4 of the POM/sugar syrup over the first layer. Frost the top. Do this with all 4 layers. You only need a very small amount of frosting on the very top of the cake since you are going to have the Pomegranate topping (and you’ll need the extra for the topping). 2. Wipe any excess syrup from the cake platter, then frost the top and sides. 3. Pipe your border. Used here is the large Wilton 1M star tip. You want a border that will contain a generous layer of pomegranate topping. 4. Refrigerate your cake for at least 30 minutes before adding the pomegranate topping.

Making the Pomegranate Topping

Make this after your cake is done and in the fridge. 1. Place 3/4 cup of POM juice in a small sauce pan, add 1 tsp vanilla and sprinkle in 2 tsp gelatin. Let stand 1 minute to soften gelatin before putting it on the heat. 2. Whisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming. 3. Remove from heat and let it cool down a bit (or transfer into a mixing bowl if you don’t want to wait for the ice bath) then set the saucepan into a larger bowl of ice water, stirring gently until it is cold and slightly thickened but not set. It doesn’t take long so stay with it. Remove from the ice bath. 4. Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate your cake until the topping is set (about 1 hour). Source: www.natashaskitchen.com

Naked Champagne Cake

This indulgent recipe, is simply perfect for the Holidays. We omitted half of the champagne buttercream icing to try the “naked cake” trend, and kept it simple with a gold candle and a few sprigs of greenery.

Ingredients

3 cups all-purpose flower 3 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter 2 cups sugar 1 teaspoon vanilla extract 6 egg whites 2 cups champagne

Preparation

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit). 2. In a bowl combine flour, baking powder + salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. 3. Add vanilla and beat in the eggs one at a time. 4. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. 5. Pour batter into pans and bake 35 minutes or until a knife inserted in the center comes out clean. Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.

Champagne Buttercream Frosting

3/4 stick unsalted butter (room temp) 2 cups confectioners’ sugar 1/4 cup champagne 1/8 cup whole milk 1/2 tablespoon vanilla extract In a mixing bowl beat butter 1 minute. Gradually add the powdered sugar, champagne, milk and vanilla and continue beating until smooth and creamy. Decorate for the Holidays and enjoy! Source: www.theglitterguide.com

Chocolate Raspberry Cake with Mascarpone Frosting

If you’re still looking for a beautiful dessert idea for your holiday dinner, then look no further than this chocolate raspberry cake. This decadent holiday dessert recipe will produce a moist chocolate cake with a raspberry filling and a mascarpone frosting.?

Ingredients for the cake 1/3 cup semi-sweet chocolate chips 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened baking cocoa 2 tsp baking soda 3/4 tsp baking powder 1/8 tsp salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cup low fat buttermilk 1 tsp vanilla extract

Ingredients for the raspberry sauce 1 cup raspberry preserves 1/2 cup frozen raspberries, finely chopped 3 tbsp corn starch

Ingredients for the frosting 1.5 cup mascarpone 1/2 cup unsalted butter 1 cup powdered sugar, or 1 1/4 cup, adjust to taste 2-4 tbsp heavy cream Ingredients for the design on top 1 pine branch/sprig 2 cinnamon sticks 1/2 cup fresh raspberries powdered sugar for dusting

Preparation

Make the Cake Layers 1.Preheat the oven to 300°F. Grease three 9” cake pans with baking spray and line bottoms with parchment paper. 2.To a medium size bowl, add the chocolate chips, then pour the hot coffee over them. Let it stand for a couple of minutes and then stir until the chocolate has melted. 3. In another bowl, sift together the sugar, flour, unsweetened cocoa, baking soda, baking powder, and salt. Set aside. 4. In a stand mixer or using an electric mixer, beat the eggs until thickened and a pale yellow color. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined. Add the dry ingredients and beat just until combined. 5. Divide the batter between the three cake pans. Bake on the middle racks of the oven until a toothpick inserted in the center comes out clean, anywhere from 40 minutes to 1 hour. 6. Let the cakes rest in their pans until completely cool. If you have wire racks, set the pans on wire racks to cooler quicker. Then, invert the layers onto individual pieces of plastic wrap so that you can wrap each tightly until ready to use.

Make the Raspberry Filling 1. For the raspberry sauce filling, add the corn starch to a small saucepan and whisk to get rid of any clumps. 2. Add the raspberries and raspberry preserves to the pan. Cook over medium heat until everything is warm and heated through. 3. Pour into a bowl, cover with plastic wrap, and refrigerate.

Make the Mascarpone Frosting 1. For the frosting, beat the mascarpone and butter in the bowl of a stand mixer or using an electric mixer until very fluffy and light. 2. Add in the powdered sugar and whisk while streaming in 2 tablespoons of cream. If the frosting is too thick, add 2 more tablespoons of cream, or as needed. Whisk the cream long enough to get it slightly clumpy if you want to achieve the snowy effect. Otherwise, simply whisk until the frosting is thick and smooth.

Assemble the Cake 1. Place your first cake layer on a cake board or cake stand. Smear (or pipe) a small bit of frosting along the rim of the cake layer. This will act as a border for your raspberry filling. 2. Spoon raspberry sauce onto the center of the cake layer, spreading a thin layer with the back of the spoon, just until it reaches the frosting along the rim. The frosting acts as a barrier to keep the raspberry sauce from spilling over the edges. 2. Place the second cake layer on top, then add a frosting border along the rim and raspberry sauce to the center like you just did with the first layer. 3. Place the third cake layer on top, then use a rubber spatula to generously cover the top of the cake with mascarpone frosting and lightly smear the sides of the cake with your frosting too. 4. Place your pine sprig onto the center of the cake, along with a couple of cinnamon sticks, and fresh raspberries. Refrigerate until ready to serve. 5. Once you’re ready to serve, dust the entire top of the cake with powdered sugar. Source: www.monpetitfour.com

EDITOR’S TIP: Featured on page 19: Learn how to make edible, decorative pine cones for any cake: OH NUTS– Sweet and Crunchy Blog at : www.ohnuts.com/blog/chocolate-pinecones/