Plateau living for web

August 2013

Life Plateau on the

A publication of The Highlander and the Crossroads Chronicle

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The Cashiers hisToriCal soCieTy PresenTs The sixTeenTh annual

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Admission $25. ALL PARKING only at Cashiers Community Center.

Shuttles run continuously. Tickets available at the Transportation Area or at locations throughout Cashiers, Highlands and Sapphire.

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A Tribute to the Beatles saturday, august 24th - 6:30pm at the chattooga club

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Life on the Plateau • August 2013

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L

ate summer on the plateau is

always a great time of year. Warm sunshine and an abundance of activities and outdoor entertainment beckon us to enjoy the season. Sidewalks and trails are pleasantly busy but not crowded, and an occasional crispness to the afternoon breeze reminds us of the anticipation of the pending fall leaf season.

This new issue of Legacy Magazine celebrates all of the things that make living in Highlands and Cashiers wonderful. In this issue, you can tour the current Sculpture on the Green art exMelody S hibition at Cashiers’ Village purney, e ditor Green or explore Highlands artist Diane McPhail’s studio.

Outdoor enthusiasts can read about the Senior Pro-Am Championship coming in September to Wade Hampton Golf Club and learn more about water sports available in the area.

Our gardens are full of local produce, and three area chefs share their Farm to Table philosophies and local food sourcing.

If you’re looking for entertainment, consider the many events scheduled throughout the month on the plateau.

To be included in the pages of Legacy Magazine, please contact us at: The Highlander (828) 526-4114 or online at news@highlandsnews.com or the Crossroads Chronicle at (828) 743-5101

Publisher Michael Johnson

Editor Melody Spurney

Staff Writers Kelly Donaldson, Jessica Webb, Cai Roman

Account Executives Tyler Shook Mike Henry

Graphic Designers Matthew Deweese, Puckette McDonald

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Life on the Plateau • August 2013

Life Plateau on the

Table of Contents

Sculpture on the Green

12 Artist profile: Diane McPhail

6 18 Farm to Table

Senior Pro-Am Championship

26

Water sports

Also inside ...

28 Life on the Plateau • August 2013

Mountain Flavors, page 34 Native Plant Symposium, page 38 Summer entertainment, page 42 Index of advertisers, page 47 3•

Big p

Life Plateau on the

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Life on the Plateau • August 2013

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Life on the Plateau • August 2013

S

culpture on the reen

G

By Kelly Donaldson

T

hey’re back, and they’re simply fantastic.

Nine sculptures were installed in The Village Green in Cashiers this past June as part of the 2013 Sculpture On the Green Biennial Invitational Exhibition.

This special exhibit of visiting sculptures is the third such event sponsored by The Village Green. The Village Green is home to several permanent sculptures, including three kinetic wind sculptures, donated

by Judy and Louis Freeman, recently installed near The Village Green Commons at the south end of the park.

The Biennial Sculpture Exhibition features sculptures by nationally recognized artists.

The pieces selected celebrate a variety of expression, style and material.

Some are whimsical while others more traditional. Wesley Wofford, curator of the event, hopes that the sculptures will

Life on the Plateau • August 2013

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Life on the Plateau • August 2013

spark discussion and dialogue as well as add interest to the park.

For example, the playful piece named “Launch” greets people near The Village Play.

Another sculpture, “Grandmother and Baby‚” as well as a group of three horses fashioned from repurposed steel will greet visitors to the Glades area where most of the sculptures are on display.

“There are nine different artists, and one artist brought three pieces, which are the horses,” said Wofford of the exhibit.

“They are from artists from all over the United States.”

The Glades was chosen as the primary location to introduce visitors to this space in The Village Green.

“The Village Green Board of Directors is currently reviewing plans for improving and enhancing this space for everyone’s enjoyment,” said Ann Self, executive director for The Village Green. The Glades area of the park can be accessed from the trail behind The Village Play as well as from the wetlands boardwalk entrance in the picnic shelter area.

Life on the Plateau • August 2013

Visitors to the Biennial Sculpture Exhibition will have the opportunity to vote for their favorite piece of sculpture. Ballots will be in the information area located near the bathrooms by The Village Play.

Votes will be tallied through September when the People’s Choice Award will be announced and presented to the winning artist. None of the sculptures are planned for permanent inclusion at The Village Green unless someone wanted to purchase one and donate it.

The sculptures will be on display through the end of the year.

“Sculpture On the Green is part of the mission of The Village Green to provide a place to enrich the community through cultural opportunities,” Self said. She also noted that this exhibition was made possible through a generous endowment for this purpose.

“All works in the park are for sale (if applicable) to the general public but must remain in the park for the duration of the exhibition,” Wofford said. “Sales are not subject to a commission, but a 15 per-

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cent tax-deductible donation from the total sale goes to The Village Green, a 501(c)(3) nonprofit organization, to assist in funding future exhibitions and acquisitions.”

Explaining how the Sculpture on the Green began, Wofford said Sue Fetner donated the little boy sculpture at The Village Play when it was first constructed, and then the Gralnick family donated money to start the program, which was guided forward with Wofford’s help, an accomplished sculptor himself.

“It really feels like a sculpture park out there, like one outside of art museum or something,” Wofford said of this year’s exhibit. “We put the trail in there for this reason. When you put these next to The Village Play, it really has a different feel than back there in the Glades. It really lends itself to this. We’re trying to draw people to a new area. All of them are back there except for the kinetic piece, which is behind the stage at the Village Commons. People really liked when the other one was out there. We wanted to be visible from both ends of the park.”

Comparing this exhibit to the first two, Wofford said, “The Gralnicks were very into non objective and abstract art. I’m a figurative sculptor, but I also like and appreciate nonobjective and abstraction and representational, which are kind of your three main categories of sculptures. The best collections are the ones where you have all types of sculptures. One balances the next one, and the next one balances the next one and so on. You want to touch everybody. When you go through and there’s one you’re really drawn to, that’s kind of the idea. They kind of push you to keep going and exploring the Glades, when normally, you may not keep going.

It’s a chance to stop and smell the flowers. We placed them in a way where you kind of hop through there, stop, enjoy the space for a second, and then keep going.

That’s what it’s all about.”

For more information about upcoming events or how to support the work of The Village Green, visit www.villagegreen cashiersnc.com or call (828) 743-3434.

(Portions of this story were taken from a press release issued by the Village Green.)

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Life on the Plateau • August 2013

Pages 6-7: ‘Trio’ by John Bowling.

Page 8, left: ‘The Watchtower’

by Mike Roig. Page 8, right: ‘Auf Wintersnacht’ (‘On a Winter’s Night’) by Wayne Vaughn. Page 9: ‘Tower of Remembering’ by Robert Pulley. Page 10: ‘Caryatid’ by Kate Brockman. Page 11, top left: ‘Launch’ by Andrew T. Crawford.

Page 11, bottom left: ‘Over and Up’ by Robert Winkler. Page 11, right: ‘Volar’ by Scott Strader.

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Life on the Plateau • August 2013

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C

omplexity Highlands resident explores life through art

D

By Cai Roman

iane McPhail began her art career the same way most of us did — as a child.

“Like most children — like these children,” McPhail said, gesturing toward her 4-year-old granddaughter, Amelia Rae McPhail, and the two young daughters of a family friend, who were clocking in some hours at McPhail’s studio. “I was an avid little artist. But by high school, I had it taught out of me.” It is here, it seems, that most of our art careers come to a halt.

McPhail, however, is one of the few who picked it back up. “I was 24 before I

dared pick up a brush or a pencil again,” she said. “From there, it just opened up.”

After her hiatus from art, McPhail spent eight years in private art study before pursuing a master’s degree in studio art from Georgia Southern University. After 10 years as the director of Aerial Gallery in Atlanta, McPhail returned to school to complete a master’s in art therapy.

Art therapy, according to McPhail, is a form of psychotherapy that uses art materials and methods for expression and exploration as a basis for verbal therapy. After completing her second master’s, McPhail served as director of art therapy for Northside Hospital in Atlanta for 10 years.

‘Demetre’ • 12

Life on the Plateau • August 2013

McPhail’s early art was primarily focused on portraits in both oil and acrylic paint, with her master’s work being done entirely in acrylic.

Now, McPhail is unable to work with oil paint after a bilateral pulmonary embolism five years ago left her lungs permanently scarred. She can no longer work with the fumes that oil paint produces. Instead, she paints solely in acrylic and also works in clay, book construction and digital art.

“I love being able to manipulate art digitally,” McPhail said, using Photoshop as her paintbrush.

McPhail has also moved away from portraiture and now paints with the sole

Life on the Plateau • August 2013

underlying theme of complexity.

“I don’t do any specific subject,” she said. “I do a wide range of things depending on the moment and what the moment asks of me. But the core of that is always about complexity.”

The complexity of McPhail’s paintings is also evident in the inability of her work to be assigned to a particular style. Some of her individual paintings could be described as abstract, fauvist, impressionist or any number of genres, but McPhail’s individual style is mostly a lack thereof.

“I don’t think I have a style,” she said.

“There are great artists who have been immense inspiration for me, but I don’t fall into any stylistic category.”

McPhail’s fascination with complexity was born when she was pursuing a doctorate in ministry with a focus on spirituality and creativity at UCS in California.

“Everything is about there being so much more than what you see on the surface,” she said. “I try to explore that ‘more than.’”

In addition to visual art, McPhail also writes poetry and fiction. Currently, she is in the process of completing a novel of historical fiction based on an act of local violence that occurred in Mississippi in 1861. “[The story] has haunted me my whole life,” said McPhail, ever since she was a little girl growing up in Mississippi.

McPhail also makes visual books — pieces of art that contain her poetry on them or within them. In 1990, she was commissioned to create a 13-figure sculpture garden in Lenox Park in Atlanta. The exhibit, entitled “Penetralia,” consisted of 13 larger-than-life sculptures made from baked porcelain over steel. The theme was Adam and Eve and the Garden of Good and Evil, and the sculptures were carved with McPhail’s poetry. “Penetralia” is an architectural term for the “holy of holies,” or the center of a temple. The exhibit is featured in a book entitled “The Structure of the Visual Book” by Keith Smith.

After leaving Northside Hospital, McPhail and her husband, Ray, moved to Highlands. McPhail said that she and Ray had been looking for an old mill to restore when they came upon one in Highlands.

“We found this mill, in this forest, on this waterfall in Highlands,” she said. “I just knew this is where I belonged.”

Living in the mountains has also affected McPhail’s painting. “The complexity of the water and nature, of the trees

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and rocks — the mystery of them — has greatly influenced my painting,” she said.

Tucked away in a spacious studio cabin downstream from her mill on North Cobb Road, McPhail continues to work on her painting and writing. Works of art new and old cover the walls, stretching all the way up to the 20-foot slanted ceiling.

Art for McPhail is much more than a hobby or a career — it is something that resonates much deeper within her.

“Art is a connection with something beyond me, larger than me, which, if I leave myself open enough — if I don’t come to a premature closure — will always astonish me, teach me,

Life on the Plateau • August 2013

“Art is a connection with something beyond me, larger than me, which, if I leave myself open enough — if I don’t come to a premature closure — will always astonish me, teach me, leave me more open to a wider experience of the world.”

— Diane McPhail From ‘Penetralia’

leave me more open to a wider experience of the world,” she said. “It is a spiritual connection to the mystery, the wonder, the joy of the whole of life.”

One of the few things that brings McPhail as much joy as her art is teaching.

“I love teaching as much as I love painting,” she said. “I love to see that spark — that sort of ‘ah-hah’ moment come alive in people. I love seeing what

Life on the Plateau • August 2013

they do. Each one is so individual in what they do. I love for them to see their creative individuality — their niche. I don’t teach them ‘how to.’ I teach them ‘how.’”

McPhail’s love for teaching was evident in her interaction with the young girls who were painting in her studio. A little while after setting them up with paints and pastels, McPhail’s granddaughter came up to her and showed her a drawing she had made. “I made a story,” she

said proudly, and McPhail’s eyes lit up at having created a spark in Amelia’s young mind.

One of the most important things McPhail said she teaches her students is that art is about more than appearance. All great art is about something more than what it looks like, she said, and she tries to help her students find that in themselves — “some core passion in them that matters enough that

15 •

it translates into the mark and the color and the focus.”

McPhail also teaches her students to work using her own technique, which involves only two brushes. “I work with a huge, flat, long handled brush — at least 2-3 inches wide,” she said, which can create thick lines as well as thin. “Whether I’m working from something I’m looking at or working from something in my mind, that brush automatically takes me into the connectivity of my mind.” She also said that it keeps her students from being “too precise too soon.”

McPhail often teaches classes at The Bascom, including a class this fall on book construction and an ongoing class

Page 13: Artist Diane McPhail is pictured with her granddaughter Amelia in her studio.

Pages 12-17: Works by McPhail. At right: McPhail’s studio in Highlands

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Life on the Plateau • August 2013

organized through The Bascom for people who want a long-range growth in their painting or who want to be reintroduced to the creativity they’ve lost along the way. The class is for all skill levels and meets once a week at McPhail’s studio. In the past, she has taught classes on subjects such as abstraction and mixed media.

When McPhail is not entertaining young minds, writing books, leading

retreats or teaching at The Bascom, she continues her career of being an accomplished professional artist. Her works can be found in numerous collections in the United States and Japan, including the Emory University School of Nursing, Georgia State University, the private collection of actress Halle Berry and others.

McPhail can be found online at www. dianemcphail.com or on Twitter at @mcphaildiane.

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Life on the Plateau • August 2013

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Championship Wade Hampton Golf Club takes swing at hosting Senior Amateur event

T

By Kelly Donaldson

his fall, Cashiers and Wade Hampton Golf Club will play host to the top senior amateur golfers in the country as they compete in the 59th USGA Senior Amateur Championship, conducted by the United States Golf Association. More than 2,000 players aged 55 and older will attempt to qualify at 53 sites across the country with hopes of coming to Cashiers.

The Senior Amateur Championship will begin with 156 players competing in two days of stroke-play qualifying on Sept. 21-22, with the top 64 qualifying for match play. The championship will continue with an elimination bracket, culminating in the 18-hole championship match on Sept. 26.

There are two practice rounds scheduled for Sept. 19-20 as well.

“The USGA is very excited to bring the greatest amateur championship in senior golf to Wade Hampton Golf Club,” said Greg Sanfilippo, the USGA’s director of the Senior Amateur Championship. “Wade Hampton offers us the opportunity to put on a first-class event that will present a challenge to players while being fun for spectators. The championship features free admission and offers the opportunity to see some of the greatest senior amateur players walk the fair-

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Life on the Plateau • August 2013

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Life on the Plateau • August 2013

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Life on the Plateau • August 2013

ways of this beautiful course.”

This year’s defending champion is North Carolina native and two-time Senior Amateur champion Paul Simson.

The championship has been played on some of the country’s top courses, including Lake Nona Golf and Country Club in Orlando, Fla.; Prairie Dunes Country Club in Hutchinson, Kan.; Bel-Air Country Club in Los Angeles; Portland (Ore.) Golf Club; and Charlotte (N.C.) Country Club. Multiple Cashiers summer residents have played in this championship and will try to qualify again this year.

Wade Hampton Golf Club General Manager Jeff Heilbrun said the event’s choice of coming to Cashiers came in the summer of 2010, and since that time, the club’s staff and members have been busy to assure the championship will go off without a hitch.

“The hosting manual is really thick,” said Heilbrun. “There are sections on everything from accommodations, which we are responsible for arranging, to all of the clubhouse requirements. The USGA has their own meteorologist, they have

The Senior Amateur Championship qualifying will be held Sept. 21-22, with the 18hole championship match to be held Sept. 26. Go to www.usga. org for more information. their media and explain how the locker rooms should be set up. There are medical requirements, security and signage.

There will be over 300 signs, and it’s all their brand. Everything we do is reflective of the USGA’s brand. Their brand management is significant. Then there is food and beverage and special dinners, and coolers and snacks for the players.

We’re bringing in about 60 more golf carts for USGA officials. There are park-

ing requirements as well.”

Besides the 156 players expected to compete, Heilbrun said there will be 10 USGA staff members, 70 USGA committee members and then volunteers, Wade Hampton staff and spectators.

“All of that has to be arranged,” said Heilbrun. “The practice areas, the publicity and promotions and the registration, which is a very key part to the whole thing. The scoring, there will be a 44foot scoreboard erected behind the lower putting green, which has to be to their specifications. All of the transportation from the hotels, we’re required to do. We have caddies and standard bearers and the list just goes on and on and on.”

Heilbrun said the club has organized committees to handle different aspects of the grand scale of responsibilities to assure a problem-free championship.

“We have a 64-page glossy program, which is gorgeous,” said Heilbrun. “Then there is a fundraising portion, which takes some time. We’ve been working a long time on that.”

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Life on the Plateau • August 2013

21 •

itself, which will challenge the players at every turn, every teeing ground, every fairway and every green, with impeccable quality. The course, designed by famed architect Tom Fazio, has consistently been ranked among the world’s greatest golf courses by major golf publications since it opened in 1987.

Located in the beautiful mountains of western North Carolina, the golf course is situated in two valleys and is very walkable.

“The golf course is championship ready everyday,” said Heilbrun. “We’re very fortunate. There won’t be a lot of changes to the golf course from the way it is set up today. The final two will have played a minimum of six days, and most likely seven or eight days with the practice round. So they can’t see the same golf course every day. So the USGA will move some things around (tee locations, pins on the greens). That’s yet to be determined.”

Heilbrun praised the support and hard work of the club’s members.

“You know, they are giving up their

• 22

golf course for 12 days,” he said. “But this is all about the good of the game of golf.

Just about all of our members have enjoyed golf their entire lives. This is just a way to give back.”

Spectators are welcome at no charge and will park in Cashiers, behind Wen-

Page 18: The view at the first tee at the Wade Hampton Golf Club, site of the 2013 USGA Senior Amateur Championship Sept.

21-26. Page 20: Hole number 10 at Wade Hampton Golf Club. Above: Hole number 18 at Wade Hampton Golf Club.

Life on the Plateau • August 2013

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Life on the Plateau • August 2013

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Above: Members of Wade Hampton Golf Club who have competed in previous USGA Senior Amateur Championships. From left are Gary Brewster, Bill Moor, John Pickerel, Walter Baldwin, Brannon Lesesne Jr. and Billy Key. Page 25: A golfer uses the practice green at Wade Hampton Golf Club.

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dy’s, adjacent to the Cashiers Community Center and Cashiers-Glenville Volunteer Fire Department. Volunteers will park here as well. The Rotary Club of Cashiers Valley will be assisting with parking, and there will be a shuttle service from there to Wade Hampton.

The players will be staying at High Hampton Inn and Country Club, the Hampton Inn, the Highlands Inn, the Highlands Inn Lodge and at homes on the Wade Hampton property.

As for how many spectators can be expected to be in Cashiers that week, browsing the plateau’s many shops and eating at village restaurants, Heilbrun said, “Typically, we’re told 60 to 70 percent of the 156 players will bring their spouse. Some will bring their caddie. The hope is that they’ll stick around a few days and enjoy the area. We have no idea

how many people will come. These are the best amateur male players be over 55 in the country. There will over 2,000 players trying to qualify for this at 53 sites all over the country.”

Heilbrun said by the third or fourth week of August, the field should be set.

As for the potential of local players earning a spot in the championship, Heilbrun said, “We have some members who have played in it. They’re going to try. I know of at least half a dozen at other local clubs that are going to try to qualify.”

Members of Wade Hampton who have qualified for the event in the past include Gary Brewster (2011), Bill Moor (2007, 2008), John Pickerel (2004), Walter Baldwin (1991), Brannon Lesesne Jr. (1998, 1999) and Billy Key (1985, 1992 and 2000).

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Life on the Plateau • August 2013

Outlining how the championship format works, Heilbrun said, “On Saturday and Sunday, Sept. 20-21, everybody plays. It’s stroke play. They take the lowest 64, and there may be a playoff.

The low 64 then go to match play, which begins Monday. Monday you’ll have 32 matches. Tuesday, the field cuts from 64 to 32, and they play the round of 32 and the round of 16 on Tuesday. Wednesday, they play the round of eight, which is the quarterfinals and the round of four which is the semifinals. Then the final match is on Thursday.”

Although the field doesn’t include bigname PGA stars like Tiger or Phil, Heilbrun said the community of spectators will not be disappointed in the quality of play from this field of amateur senior golfers.

“I was at last year’s Senior Amateur Championship, and the gentleman who ultimately won it had something like 12 birdies in 30 holes. These guys can just flat-out play,” he said. “People will be very impressed. These guys can play from our very back tees and play even par or better. They’re good.”

As for what the championship could mean for Cashiers in general, Heilbrun said, “From a community standpoint, hopefully the players and their families will walk all over town and see our posters, ‘Welcome USGA players.’ Economically, our estimates are it will bring 3/4 of a million dollars in the middle of September,” Heilbrun said. “It will have a

good economic impact.”

Heilbrun said the championship will most likely not be televised live, but sometimes the USGA shoots some video footage that would possibly be aired on the Golf Channel, but likely not live.

More information about the championship can be found at www.usga.org or by visiting the club’s website www.wade hamptongc.com and by clicking on the championship logo.

Volunteers interested in assisting with the 2013 USGA Senior Amateur Championship at Wade Hampton Golf Club can now register online at www. wadehamptongc.com. Click the championship logo on the upper-left-hand

side of the site for additional information. Assistance will be needed in multiple areas, including traffic and parking control, weather evacuation, golf course marshals and scoring.

For additional information about volunteer opportunities, call Head Professional Tim Boeve at (828) 743-5950.

As for whether or not the success of this event could possibly bring similar championships to Wade Hampton in the future, Heilbrun said, “We’re really focused on this one. It’s a great challenge for us. The USGA plans years and years in advance for future events. We’ll see, and they’ll (the USGA) see. As for what the future holds, it’s to be determined.”

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Life on the Plateau • August 2013

25 •

Hit the

Water

F

rom expert paddlers to weekend warriors, boating has become a popular outdoor excursion in the western North Carolina region.

Jennifer Smathers, director of the Highlands Visitor Center, said people call frequently seeking information about kayaking, canoeing and other water sports.

Among the regional opportunities are a handful of outdoor outfitting companies that run raft, canoe and kayaking trips on local rivers such as the Chattooga and French Broad.

The closest is the Chattooga, which flows between Georgia and South Carolina and draws thrill-seekers to its Class IV and V rapids. Because of its Wild and Scenic River status, the Forest Service limits access to the Chattooga for commercial companies. Three are licensed to run Stages III and IV on the river — Nantahala Outdoor Center, Southeastern Expeditions and Wildwater Ltd. An additional milestone for paddlers occurred this past December, when non-commercial boating was allowed on the upper section of the Chattooga for the first time in 35 years.

As the result of a Forest Service decision after a lawsuit from the paddling organization American Whitewater, the upper 17 miles of the Wild and Scenic river was open to paddlers from December through April.

The newly-opened corridor runs between Green Creek in North Carolina and Lick Log Creek in South Carolina, and paddling is allowed Dec. 1 through April 30 when the water level discharge reaches at least 350 cubic feet per second.

According to Mike Wilkins, Nantahala

• 26

District ranger, there were paddlers on the water 15 of the 32 days that met the water level requirement, with just two to three people on the water more than half of those days. Group sizes are limited to parties of six. On the day with the most paddlers, there were 32 on the river.

“Implementation went very smooth,” he said. “We were out there for most of the day on the paddling days, and there were no other users in the N.C. section of the Wild and Scenic corridor during those periods.”

Lower portions of the Chattooga have had no such limitations on individual paddlers. However, the Forest Service strongly recommends that inexperienced boaters float with commercial companies because many people lack the skill or equipment to safely run the Chattooga.

From paddling to rafting, water sports draw visitors, residents For those who prefer a less intense experience but still want to take a river trip, other outfitters offer float trips on the French Broad, which runs from Transylvania County into Tennessee. Headwaters Outfitters three-, four- and seven-hour trips varying in length from eight to 10 miles. They also offer tubing and two-day canoe camping trips.

Closer to home, the lakes in Highlands and the Cashiers area also offer opportunities for boating.

Highlands Canoe Rentals offers both canoes and single-person kayaks for floating on Lake Sequoyah. Owner Kim Manaut said interest in the lake floats has been steady since she opened the business about five years ago.

She added that the boats draw interest from a variety of people, from older paddlers to families looking for afternoon entertainment.

The largest body of water on the plateau is the picturesque Lake Glenville.

The lake sits in the middle of the town of Glenville and is a popular destination.

Signal Ridge Marina of Glenville has been helping people get to Lake Glenville for almost 20 years. The marina prides itself of being the only marina located directly on the lake. As a full service marina, Signal Ridge sells, stores and services boats for clients. However, during the summer months, the marina sees a steady flow of customers looking to rent boats and enjoy the water.

“We rent thousands of boats every summer” said Bob Shuey, who owns Signal Ridge Marina with his son, Donny.

“Tubing is the most popular because anyone can do it,” added Donny Shuey when talking about activities on the lake. At

Life on the Plateau • August 2013

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Above: Emily Jackson of Rock Island, Tenn., sets up for a move in the 2012 IFC Canoe Freestyle World Cup Final. (Photo by Steven McBride/IFC Canoe Freestyle Championships) Page 28: A paddler maneuvers through rocks on the upper Chattooga River.

Life on the Plateau • August 2013

body, from those looking for a family tubing trip, to expert rafters looking to move swiftly down the river. The “Tuck,” as it is commonly referred to, is home to several outfitters that are just a short trip from the Highlands-Cashiers Plateau. These companies will provide the watercraft that you choose and the safety equipment that is necessary to make a half-day or full-day trip down the river.

For those more interested in watching rather than riding the river, the 2013 IFC Canoe Freestyle World Championships will be held Sept. 2-8 in Nantahala River Gorge near Bryson City. The whitewater event will feature as many as 300 freestyle athletes from around the world in addition to activities for spectators and fans.

Find out more about the freestyle canoe championships at www.free stylekayaking2013. com.

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1,470 acres and 26 miles of shoreline, Lake Glenville can accommodate large numbers of people on any given day.

Signal Ridge rents pontoons and tritoons, and both boats are perfect for any activity on the lake.

“The boats are good for anything, from going out and cruising and seeing the waterfalls, to going out and skiing and tubing or fishing. The whole nine yards,” Donny Shuey said.

Kayaking and canoeing are also popular activities on Lake Glenville and provide a relaxed, slow-paced environment to view all of the sites that the lake has to offer. But if a more exciting approach to staying cool in the summer is what you have in mind, the Tuckaseegee River offers plenty of opportunity to experience another one of the area’s attractions.

In addition, the Tuckaseegee is close to the area and provides plenty of different moving water experiences for every-

Check Out Purse by Annawear 27 •

Farm to

Table • 28

Life on the Plateau • August 2013

Local chefs turn to garden for ingredients

T

By Jessica Webb

hose who know Highlands and Cashiers surely know that when it comes to fine dining, these sleepy mountain towns can match the hustle and bustle of Atlanta or Asheville any night of the week. One advantage local chefs has is locally grown, organic ingredients are readily available.

Several restaurants on the plateau have quite literally “dug in” to the local foods market, starting their own gardens in recent years and building relationships with local growers for the freshest ingredients.

These chefs have found that having local, organically grown ingredients doesn’t just add to their menus, it also helps build community.

Old Edwards Old Edwards Inn and Spa has been turning to its own garden in the past couple of years for fresh ingredients for Madison’s restaurant and wine garden as well as for banquets and weddings.

The garden is located on a two-acre plot of land at The Farm, a location off Highway 106 in Highlands for special events such as weddings. Executive Chef Johannes Klapdohr said they have plans to expand to a second two-acre plot this fall, where they will also build greenhouses.

At left: Old Edwards maintains this two-acre garden at one of its properties. Page 30: Old Edwards chef Johannes Klapdohr talks to young visitors at the garden. Page 31, top: Cyprus chef Nick Figel picks tomatoes at Marker Mountain Farm. Page 32: Ruka’s Table chef Justin Burdett is pictured in the restaurant’s kitchen.

Life on the Plateau • August 2013

29 •

“Our goal continues to be to try to grow as many vegetables as we can,” he said. “We have doubled our garden over the last two seasons and added a lot more root vegetables like kohlrabi. We’re harvesting 500 pounds of Jerusalem artichokes in September.”

All of the lettuces are from the farm, as well as onions, carrots, greens, beets, edible flowers and 30 varieties of herbs.

Klapdohr considers sourcing from their own garden as one of the best ways to ensure the food being served at OEI is the most nutritious — something he would like to see more of in a world that

is dominated by fast food culture.

He and Chris Huerta, chef de cuisine, meet with Dave Taylor, who runs the OEI garden, and other local farmers in the winter to plan. It’s a really a seed to plate approach, Klapdohr said.

“It’s really nice to be a chef that has that kind of possibility. You can tell the farmer what you want to have like different kinds of kale, etc. … I think you see that on the menu it makes us more creative. It’s really wonderful to have that ability to work with different vegetable varieties every year,” he said.

Having a garden also helps build rela-

tionships within the community, such as with horse farms that have manure that can be used as compost for the garden.

Two programs were held so far this year with youth at the farm. Klapdohr said it was refreshing to see the enthusiasm the children had for the dishes they made with fresh vegetables.

“It was absolutely wonderful to see what we could do with the harvest,” Klapdohr said. “Some of the kids were eating the kohlrabi like an apple.”

Such programs seem to be a large part of what inspires Klapdohr, with the promise that he might encourage healthy eating behaviors in children who are more likely to grow up into adults that are more conscientious about the environment.

“I think the great reward for a chef is that guests come and taste the difference.

It’s a huge confirmation for me that we are doing the right thing,” Klapdohr said.

Cyprus Cyprus International Cuisine in Highlands has paired with Marker Mountain Farms for the past few years for the freshest ingredients. Cyprus owner and head chef Nick Figel’s business model is not about making things easy. With a commitment to making as much as possible from scratch, the restaurant also focuses on local, fresh ingredients.

“When the food is as pure as food can

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Life on the Plateau • August 2013

possibly be, it reinforces and strengthens why we’re doing this,” Figel said. “Handmade food using hand tended crops kind of winds back the clock 100 years.”

Marker Mountain Farms is a 26-acre farm located on Tellico Pond Road that uses no pesticides and is certified naturally grown. The produce only travels about 2.5 miles from the farm to the restaurant.

The farm grows 13 varieties of lettuce, heirloom carrots, mushrooms, tomatoes and more for the restaurant.

The partnership provides unique ingredients such as transparent apple, a small, tart apple that couldn’t be transported much farther because it bruises so easily.

Chef Figel works in close coordination with the farm, adjusting the menu to the seasons.

“In our example, because it’s our farm, it gives us an especially immediate sense of what’s going on and what the ingredients will be. For example, we’re serving oodon noodles tonight that were colored with mustard greens. It’s just really rewarding to do that kind of thing because no food is fresher,” Figel said.

Figel will consult with the farm about two weeks in advance on what’s in season in order to plan the dishes for the weekly Cyprus World Tour menus, which feature a cuisine of a specific place or story.

For example, a tour in July featured the endless noodles of the Shandong Ren a Chinese-Korean food subculture from

Life on the Plateau • August 2013

31 •

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Chicago. Among the week’s entrées was a stuffed Shandong half-chicken filled with cashew rice and served with black trumpets and Marker’s jalapeño kimchee.

“Most of the time, it’s me adjusting the menu to the harvest,” Figel said. “Otherwise, we’re advancing or stalling the harvest. It’s a farm and a kitchen working in complete coordination. It makes it difficult, and it makes it really fun at the same time.”

Ruka’s Ruka’s Table in Highlands also relies on local farmers for much of the food it serves. For owner and head chef Justin Burdett, whose modern Southern cuisine is built on a tradition of cooking from scratch, sourcing with local farmers is natural. That tradition was reinforced in his experiences training with Hugh Acheson at Five and Ten in Athens, Ga., and at Miller Union in Atlanta. He came to Ruka’s Table in 2012.

The superior quality of local sources translates to the food, he said. Some of those local farms include David Taylor’s farm in Tiger Mountain, Ga., and Jolly Farms in Canton, N.C. Sourcing locally ensures good quality ingredients, Burdett said. When the farmer delivers produce or meat to the back door, you know everything that is

in that food, he said.

“One big thing is building a relationship with farmers,” Burdett said. He knows all his main suppliers and their families. “When you know these people and their families, you want to help support them.”

Taking a farm to table approach can also introduce some challenges, such as if a crop has been damaged and is no longer available, it will mean adjustments have to be made to the menu.

Eating what is in season helps connect people to the natural world, he said.

“It’s back to the basics of how people are supposed to eat,” Burdett said. Years ago, “whatever grew is what they ate.”

Vegetables are the basis for a lot of dishes on the menu at Ruka’s Table. One of the summer favorites is the peach and tomato salad. Burdett also turns to local sources for fish, such as North Carolina trout served with local Swiss chard, squash, celery and peach.

Shaping a menu that is dependent primarily on local sources makes the kitchen staff more committed to changing menus, being on their toes and constantly talking to suppliers to find out what they have available, he said. In other words, they don’t do it because it’s easy, but it is rewarding.

“It should be something you do because you honestly believe that’s how you’re supposed to eat,” Burdett said.

Life on the Plateau • August 2013

An Important Asset to Our Community and Your Good Health We know how important Highlands-Cashiers Hospital is to all of us. We are aware of the many patients who have spoken about their life saving experiences and the quality care they’ve received.

So, we ask everyone to make it a top priority to establish a relationship with one of the hospital’s board certified physicians who will see to it that you receive the quality care for which we are known. For more information call 526-1DOC (1362) or visit our website at www.highlandscashiershospital.org

The Healthcare Partner to Whom You Can Entrust Your Life.

Life on the Plateau • August 2013

33 •

Mountain Flavors

Oldies but goodies Favorite recipes offer taste of the past

F

By Marilyn Underhill

ood fads come and go, but some recipes from the past are a part of who we are and remain “keepers” in our recipe files and in our hearts.

If you want to have a lively conversation with a gathering of girlfriends mention tomato aspic, and from there the memories of favorite recipes will take on a life of their own. The last time I saw a tomato aspic was many years ago on my Grandmother Gaul’s table.

Some friends remembered their mother’s boiled custard, other friends talked about rice pudding, stuffed cabbage, and then there was the laughter over the popular frozen salad actually made in an empty coffee can. Many of us happily talked about our trips to the Zodiac Room at Neiman Marcus for their famous Mandarin Orange Soufflé. Their popovers with strawberry butter were so terrific that I bought a popover pan so I could make popovers in my own kitchen.

My family loved chili over spaghetti, but sadly dad’s recipe has been lost, so those dinners are but happy memories of mine. This is why your favorite recipes need to be written down in an organized fashion so they can be lovingly handed down to the next generation. The following recipes are some of the “oldies but goodies” recipes from my files and the forgotten files of friends. Perhaps you will be inspired to collect your favorite recipes from the past and put them in a booklet. Bon appétit.

Contact Marilyn at dmunderhill@gmail. com.

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Neiman Marcus’ Mandarin Orange Soufflé This is the recipe from years past that so many of us remember with great fondness. White gloves not required.

Ingredients: 1¼ cups orange juice (preferably from concentrate, thawed and diluted) 1 (1 Tbsp.) envelope unflavored gelatin 1 cup sugar 2 large egg yolks 1½ Tbsp. fresh lemon juice 1 cup heavy cream ½ cup canned mandarin orange sections (4-ounce can) Directions: 1. Pour ¼ cup of the orange juice into a small bowl, sprinkle the gelatin over and stir to dissolve.

2. Set aside to let the gelatin soften.

3. Prepare an ice bath in a large bowl.

4. Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.

5. Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.

6. Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.

7. Stir until incorporated and then transfer the “custard” to a clean mixing bowl; put the bowl in the ice

bath to cool.

8. While the custard is cooking, stir it occasionally.

9. Using a wire or electric whisk, whip the heavy cream until soft peaks form.

10. With a spatula, gently fold some of the whipped cream into the cooled custard mixture to “loosen” it, then add the rest of the cream mixture and fold in until fully incorporated.

11. Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange soufflé mixture.

12. Place the molds on a cookie sheet and cover with plastic wrap.

13. Transfer to the refrigerator and chill for at least 4 hours and preferably overnight, until firm.

14. Carefully unmold.

Rainbow Ribbon JELL-O This recipe requires a bit of time, but the results are worth the effort.

For the JELL-O Layers: 6 (3-ounce) boxes JELL-O, 1 each red, orange, yellow, green, blue and purple (or colors of your choice) 6 cups boiling water 3 cups cold water For the white layers: 4 cups milk 1 cup boiling water 4 envelopes Knox gelatin 24 ounces vanilla yogurt 1 cup granulated sugar 4 tsp. vanilla extract

Life on the Plateau • August 2013

Directions: 1. Get 5 small bowls out to start. Mix 1 box of JELL-O with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.

2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of Knox gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, yogurt, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.

3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it’s set, very gently pour 1 1/2 cups of the yogurt mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and yogurt mixture until the last color is used (you will have some yogurt mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

Boiled Custard This recipe seems to be a popular one enjoyed by nearly everyone when they were children.

Preheat oven to 3250 F. Grease a one-quart baking dish or 8 ramekins. (I use glass bread pans or ramekins.)

Set a shallow cake pan large enough to hold the baking dish or ramekins in the oven. Fill with 1 inch of hot water.

Beat together: 2 egg yolks 3 eggs

Stir in: ¾ cup sugar ⅛ tsp. salt 2½ tsp. vanilla Add: 3 cups very hot milk. (Heat milk to hot, but not boiling.)

Stir until sugar is dissolved, add a sprinkling of cinnamon (optional).

Pour into baking dish(es) and sprinkle with nutmeg.

Put baking dish into shallow water pan and bake for about 45 -60 minutes. (Less time for small ramekins.)

Custard is set when a knife inserted in center comes out clean.

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Stix-Baer Frozen Fruit Salad This recipe from my St. Louis friend Cynthia was the source of great chatter as we laughed about using a coffee can for the dessert. Do not use your plastic coffee cans for this recipe!

Ingredients: 1 (14-ounce) can fruit cocktail 1½ cups miniature marshmallows 1 cup salad dressing ½ cup chopped walnuts ⅓ cup sugar 1 cup whipping cream 1 (8-ounce package) cream cheese 2 drops of green food coloring Directions: Drain fruit cocktail. Gradually whip salad dressing and sugar into softened cream cheese. Mix in food coloring until well blended. Whip heavy cream and fold into cream cheese mixture along with marshmallows, fruit cocktail and nuts. Spoon mixture into two 1-pound coffee cans or into mold of your choice.

Cover and freeze. Remove bottom of cans and push logs out to slice. Serve on lettuce leaves.

Serves 10 to 12.

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Life on the Plateau • August 2013

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Cherry Cheddar Bread

Bavarian Apple Torte

This recipe found in a long forgotten collection of handwritten recipes is yummy sliced for breakfast with a cup of coffee. It could be made in mini muffin pans and served with a glass of wine before dinner. Be sure to adjust the baking time.

I have served this recipe from my friend Kirsten for more than 40 years.

It looks like a European pastry but is so easy to make.

Ingredients: 3 tsp. baking powder 3 Tbsp. vegetable oil for deep-frying 2½ cups flour, plus extra flour for dredging 1¼ cups milk (up to 2) ½ cup sugar (or less, to taste) 1 tsp. salt (if using water) 1 egg, beaten ½ cup brown sugar, packed 1¼ cups cheddar cheese, shredded 1¼ cups sweet cherries, frozen Directions: 1. Combine flour, sugar, brown sugar, baking powder and salt.

2. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen.

3. Gently fold in cherries and cheese.

Pour into greased 9¼-x-5¼-x-2¾-inch loaf pan.

4. Bake at 3500F for 55-65 minutes or until wooden pick inserted near center comes out clean.

5. Cool on rack 10 minutes; remove from pan. Cool completely before serving.

Ingredients ½ cup butter 1 cup sugar, divided 1 cup flour 1 package cream cheese, softened 1 egg ½ tsp. vanilla ½ tsp. ground cinnamon 4 cups sliced, peeled apples ¼ cups sliced almonds Preparation: Preheat oven to 4250F. Beat butter and ⅓ cup of sugar in a small bowl. Mix on medium speed until light and fluffy.

Add flour and mix well. Spread onto bottom of a 9-inch springform pan and 1 inch up the side.

Beat cream cheese and ⅓ cup of sugar on medium speed until well blended.

Add 1 egg and vanilla. Mix well. Spread evenly over crust. Combine last ⅓ of sugar to the cinnamon. Add the apples to a large bowl; toss to coat. Spoon over cream cheese layer. Sprinkle with almonds.

Bake 10 minutes. Reduce temperature to 3750F and continue baking for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Loosen the torte from sides of the pan. Cover and refrigerate for 3 hours.

Cut into 10-12 slices and enjoy.

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• 36

Life on the Plateau • August 2013

We invite you to come relax and breathe deeply.

The Preserve is located in North Carolina between Cashiers and Lake Toxaway, with estate lots elevating from 3,200 to 4,775 feet. The Preserve boasts an array of long and short range views. Forest, streams, and waterfalls abound throughout this protected 410 acre wildlife oasis.

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Life on the Plateau • August 2013

37 •

By Jessica Webb

W

hether you’re already a self-proclaimed plant nerd or just interested in learning more about some new plants to add to your home landscaping, the Native Plant Symposium is not to be missed.

The Highlands Biological Foundation will present the 14th annual Native Plant Symposium on Sept. 13 and 14. This year’s theme is Landscaping and Gardening with Native Plants.

All of the proceeds benefit the Highlands Botanical Garden, which is located on the campus of the Highlands Biological Station. The garden celebrated its 50th anniversary last year and represents more than 450 native species that have been

Go

collected. Some have been rescued from construction sites over the years, many of which have been hard to find.

“In an area like Highlands that’s so rich in native flora, this represents a concentration of that flora,” said Sonya Carpenter, executive director of Highlands Biological Foundation, which is hosting the symposium.

Much of the garden has also been designed to represent plant communities, some of which, such as a mountain bog, are more rare. Such grouping can help visitors gain a better understanding of how they would find them in the wild, Carpenter said.

The symposium opens on Friday afternoon with seven guided field trips offered to local gardens and trails.

For those who prefer an on-site program, the symposium is also offering a “Home Herbarium” workshop with Rachel Power, where participants can learn ways to preserve plants, such as making presses.

Patrick McMillan, director of the South Carolina Botanical Garden and Clemson Museum of Natural Sciences and host of “Expeditions with Patrick McMillan,” is back by popular demand and will lead a hike to Whiteside Mountain.

Another field trip will be to the vintage gardens of Bob Zahner Road led by Glenda and Jeff Zahner. The trip offers a great opportunity to see the ecological significance of an older garden, one that has been overseen by the family for three generations, said Carpenter.

Annual plant symposium offers look at region’s varied native plants

Native • 38

Life on the Plateau • August 2013

Following the field trips, a reception will precede a lecture by McMillan, titled “Natural Communities at Risk in the Southern Blue Ridge.” His talk will address why endemic species are important and its resilience toward climate change.

The lectures Friday and Saturday also offer a great way for people to learn more about the rich history and biological diversity of the Blue Ridge.

“The speakers that we have this year can provide you with a great introduction to the history of the area and really are both inspiring in how they speak about this area for both its floral and fauna diversity,” Carpenter said. “People are drawn here because it’s a beautiful, special place, but they don’t always know why. The symposium offers a way to learn more about that rich history and heritage and why this area is so significant.”

On Saturday, the day will open with coffee and the silent auction bidding on a selection of native plants. The silent auction will be open until 2 p.m.

During the first two lecture sessions, participants will get to hear lots of new ideas for their home gardens.

The first speaker of the day, Tres Fromme, is the landscape designer and planning manager for Atlanta Botanical Garden and principal of 3. Fromme Design. He will share his own personal sto-

ries about design and offer new ways for thinking about garden design and how it involves the interactions between people, plants and spaces.

Then, Kimberly Brand, trustee of Audubon N.C. and vice president of Forsyth Audubon, will discuss bird-friendly landscaping to attract more birds to the garden, and how to help them through their annual cycle. Brand’s talk will be followed by a catered lunch.

Page 38: The Biological Station has a butterfly garden on campus. Page 39: Flowers bloom in the Botanical Garden, including these Pitcher Plants, at left. Page 40, clockwise from top: Maidenhair fern, butterfly weed, signs in the Botanical Garden and Lindenwood Lake.

Life on the Plateau • August 2013

39 •

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The featured speaker, Timothy P. Spira, Clemson University professor and author of “Wildflowers and Plant Communities of the Southern Appalachian Mountains and Piedmont,” will round out the afternoon. Spira’s presentation, “Rich Cove Forests: The Most Species-Rich Community in the Southern Appalachian Mountains,” will provide an in-depth discussion of how millions of years of rich natural history and climatic factors have created a diverse plant community.

The wine reception and native plants live auction begins at 2 p.m., when guests can bid on favorite native plants, many of which are hard to come by.

“It’s always a lot of fun and a great way to support the station and get wonderful

plants for your garden,” Carpenter said.

Several people who attend the symposium return year after year, not only to learn but also to connect with other plant enthusiasts.

“In addition to being a great fundraiser for the station, this symposium is just a wonderful place for plant fanatics to get together and network,” Carpenter said.

The cost of the symposium is $100 for Highlands Biological Foundation members and $135 for non-members, which covers participation in both days. The cost to attend only the Friday lecture and reception is $35. To learn more and register online, visit highlandsbiological. org/nps/ or call the foundation at (828) 526-2221.

Life on the Plateau • August 2013

Shoppes on the Green 94-1 Hwy 64 West Cashiers, NC 28717 (828) 506-6167

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www.HighlandsProperties.com Life on the Plateau • August 2013

41 •

Kitchen tours Laurel Garden Club showcases Highlands’ cooking scene

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By Cai Roman

or those seeking an intimate look into the kitchen and cooking scene of Highlands, the Laurel Garden Club’s Kitchen Tour and series of culinary events will surely fit the bill. Three days of exclusive culinary outings with local chefs will precede a tour of six kitchens in Highlands Country Club homes.

The first culinary event will take place at 6:30 p.m. Sept. 16. Chef Wolfgang Green of Wolfgang’s Restaurant will host “Rubs and Suds,” a grilled feast of meats prepared with special rubs that will be cooked in a state-of-theart Viking outdoor kitchen.

The meal will be accompanied by carefully selected craft beers and bluegrass music.

The cost of “Rubs and Suds” is $140 per person, and the event is limited to 30 people. Reservations may be made online at www. laurelgardenclubhighlands.com.

Next up is “Garden to Table” at 6:30 p.m.

Sept. 17, when Mountaintop chefs will prepare a gastronomical feast using fruits and vegetables from local gardens at a private home in the Mountaintop community.

The cost is $140 per person, and the event is limited to 30 people. Reservations may be made online at www.laurelgardenclub highlands.com.

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At 7 p.m. Sept. 20, the final culinary event will be the sold out “Mad Men Cocktails,” an evening of ‘60s music and updated cocktails and appetizers from the era in a contemporary Cold Springs home.

The Laurel Garden Club’s week of culinary events will culminate in the premiere event, the kitchen tour. Shuttles will depart from the Performing Arts Center on Chestnut Street every half hour from 9 a.m. to 1:30 p.m. to take participants on a tour of six kitchens in undisclosed private homes at Highlands Country Club. The kitchens will vary from spacious to small, rustic to elegant, and a few will include cooking demonstrations by local cooking talents.

“These are people who are known to be outstanding cooks in the community,” said event publicity chairwoman Brenda Manning — just regular folks with a proclivity for the culinary.

The Laurel Garden Club Kitchen Tour is $60 per person and can accommodate up to 225 guests. Reservations may be made online for a preferred time slot at www.laurel gardenclubhighlands.com, or tickets may be purchased at The Dry Sink on Main Street.

All proceeds from the kitchen tour and culinary events will go toward the Laurel Garden Club’s grant fund, which donates money biannually to community groups for beautification, protection and conservation of the area. Over the last five years, the club has donated almost $70,000 to local groups such as the Highlands Biological Station and the Highlands Historical Society.

The Laurel Garden Club’s kitchen tour and culinary events are their sole fundraisers.

In 2011, about $30,000 was raised for local grant use.

For more information on the Laurel Garden Club and the week of culinary events, visit www.laurelgardenclubhighlands.com.

Life on the Plateau • August 2013

Life on the Plateau • August 2013

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S

ummer may be winding down, but there are still plenty of things to do on the plateau.

From the Cashiers Designer Showhouse to festivals, music, art and even fireworks, the local event calendar is full.

Fireworks After rain washed out the fireworks in both Highlands and Cashiers on July 4, both towns have scheduled makeup days for the events during Labor Day weekend. In Highlands, the fireworks will be shot at 9:15 p.m. Aug. 31 from the Recreation Park grounds. Favorite viewing spots include Kelsey-Hutchinson Park on Pine Street, Harris Lake and Sunset Rocks. The Rotary Club of Highlands will also sponsor its second annual rubber duck race on Aug. 31, beginning at 11 a.m. on Mill Creek next to SweeTreats. The Cashiers Fireworks Extravaganza will be held Sept. 1 at the Village Commons in Cashiers and also feature a concert by The Extraordinaires.

Things to do Plateau on the

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Life on the Plateau • August 2013

Late summer events There are a variety of events planned in the Highlands and Cashiers communities through August. For a complete list of events, see weekly issues of The Highlander and Crossroads Chronicle or call the Chambers of Commerce at (828) 526-5841 (Highlands) and (828) 743-5191.

Designer Showhouse The Cashiers Designer Showhouse property – all 39.6 acres of it – is spectacular sitting high atop Riley Mountain, with majestic views over Lonesome Valley directly towards Cow Rock and Laurel Knob. There are three homes in the complex with a total of nine bedrooms and seven baths, a six-stall horse stable, magnificent gardens, walking and biking trails, even a fishing pond.

From Aug. 17 through Sept. 1, interior designers from across the Southeast will showcase their decorative magic in the three homes and outbuildings to create a memorable experience for visitors to this year’s Cashiers Designer Showhouse.

Gardening enthusiasts are in for a special treat with leading landscape designers lending their talents to enhance the already beautiful natural setting.

The Showhouse Shops will be expanded this year with a new twist: a creative venture with The Bascom will include collectibles in wood, fiber, glass, cloth, ceramics and more from noted local artists.

The Cashiers Designer Showhouse is the primary fundraiser of the Cashiers Historical Society, which works to educate and advocate the preservation of the cultural heritage of the Valley. Admission is $25. For more information, contact the Cashiers Historical Society (828) 743-7710 or visit www.cashiershistoricalsociety.org.

• Interludes concerts: 2 p.m. Aug. 14, 21 and 28, locations alternates between Highlands’ First Presbyterian Church and Church of the Incarnation. Free.

• Friday Night Live: Music in Highlands’ Town Square, through August. Free.

• Bark, Beer & Bluegrass: Cashiers-Highlands Humane Society Benefit at The Farm at Old Edwards on Aug. 21. Features barbecue and music by Curtis Blackwell and the Dixie Bluegrass Boys. $90. Call (828) 743-5752.

• Pancake breakfasts: Scaly Mountain Women’s Club hosts monthly pancake breakfasts on Aug. 24, Sept. 28 and Oct. 26 at the Scaly Mountain Community Building. $5.50.

• Village Square Art Show: Aug. 24-25 at Kelsey-Hutchinson Park in Highlands. Free.

• Male Beauty Pageant: Fundraiser for the Bolivian Mission, Aug. 26 at Highlands Playhouse. $100. Email rucker@dnet.net for information.

• Village Nature Series: Learn more about the regional environment at the Village Green in Cashiers, through Aug. 26. Free.

• Swine, Wine and Dine: Highlands Playhouse will host a fundraiser Aug. 31 including barbecue, beverages, entertainment, an auction and children’s games.

Call (828) 526-2695.

• Arts & Craft Festival: The Rotary Club of Cashiers Valley will host an arts and crafts festival Aug. 31Sept. 1 on the Village Green.

• Relay For Life: The Relay For Life of Cashiers will begin at 6 p.m. Sept. 1 at the Cashiers-Glenville Recreation Center.

Theater

Theater lovers have plenty of opportunities for entertainment during August. The Playhouse’s “Annie” runs through Aug. 17, and Highlands Cashiers Players’ “Almost, Maine” opens Aug. 22 and runs through Sept. 1 at the Performing Arts Center. Additional shows are planned later in the fall. For more information or tickets, call the Playhouse at (828) 526-2695 or Highlands Cashiers Players at (828) 526-8084.

Life on the Plateau • August 2013

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LIFE as it was meant to be LIVED, NATURALLY. Eventually you come across a place that captures your soul— a place that reminds you of the pure joy in the simple pleasures in life.

Chinquapin is a 2,000 acre, private community rooted in a conservation ethic located about 10 minutes from Cashiers, North Carolina.

Call today to set up your own personal visit to Chinquapin.

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Cashiers, North Carolina www.chinquapinnc.com info@chinquapinnc.com 828.743.4507

Life on the Plateau • August 2013

Local Grown Produce!

Fruit and Vegetable Stand Tomatoes Silver Queen Corn Amish Butter Country Ham Hoop Cheese Sweet Corn Shelled Peas Sourwood Honey Local Squash Vidalia Onions Local NC Apples

Index of Advertisers

Local Free-Range Eggs

Accommodations Old Edwards Inn & Spa ..................... 3 High Hampton Inn ........................... 48 Inn at Half Mile Farm ...................... 14 Pebble Creek Village ........................ 32 Skyline Lodge .................................... 17 Animals Cashiers-Highlands Humane Society ................................ 25 Art and Entertainment The Bascom ....................................... 16 Cashiers Designer Showhouse .............. Inside front cover Highlands Aerial Park ....... Back cover Highlands Cashiers Players ............. 19 Performing Arts Center ..................... 2 Village Square Art & Craft Show ...... 14 Auctions Scudder’s Galleries ............................. 9 Clothing Annawear .......................................... 27 Health Care Highlands-Cashiers Hospital .......... 33 Pisgah Surgical Associates ............... 43 Toxaway Heath Center ..................... 43

Life on the Plateau • August 2013

Home Accessories and Interior Design Shiraz Oriental Rug Gallery ............ 15 The Summer House ............................ 1

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Media WHLC FM 104.5 .............................. 30 Real Estate Chinquapin .......................................

High Hampton Inn & Country Club ................................

Highlands Properties .......................

McKee Properties .............................

Preserve at Rock Creek ....................

Restaurants and Food Retail Altitudes Restaurant .........................

August Produce ................................

Cashiers Farmers Market ................

Flip Side .............................................

Nectar Juice Bar ................................

Ruka’s Table .......................................

The Ugly Dog Pub ............................

Whole Life Market ...........................

46 48 41 11 37 17 47 47 40 36 20 24 36

“We Look Forward To Seeing You” Fresh Fruits & Vegetables Jams & Jellies baked goods PrePared Foods take out bbQ Catering Hwy 64 East • Cashiers, NC 28717

828.743.4334

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Retail The Dry Sink ..................................... 35 Peak Experience ................................ 14 Silver Eagle .............. Inside back cover

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Homebuilders and Remodeling America’s Home Place ...................... 21 Highlands Decorating Center ......... 10

Keystone Kitchen & Bath ................ 23 Macon Appliance Mart .................... 31 Nantahala Flooring Outlet .............. 22 Warth Construction ........................... 8

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Life on the Plateau • August 2013

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828-526-8773