Truckin’ at The High Dive

Though we’d come for the pub grub and smooth beverages, our visit to Truckin’ at The High Dive ensured that my friends and I (“We’re the Worst”) have a shot at Plateau Immortality. Truckin’ at The High Dive is located at 476 Carolina Way in Highlands.

My friends and I didn’t realize that our comprehension of Life and the Universe and the vagaries of human understanding would be tested during our Thursday night visit to Truckin’ at The High Dive.

We’d truly come in for conversation, some adult beverages, and, as Stuart reminded us, some “delicious, deep-fried food.”

We were ready to talk, really talk. And the task was made even smoother by a well-stocked bar operated with cool efficiency by a pair of nimble-witted and quietly confident barkeeps.

Smiling, they plied us with drinks designed to ease conversation and add a measure of passion to our observations and declarations.

For Michael, that was a straightforward Ginger Beer with Bourbon, as pure and bracing as a glacial lake.

For Serenity, it was a New York Sour, a generous pour of Jameson’s with lemon juice, a dollop of syrup, and a float of red wine. And that wine really does float. It’s hypnotic, like something you’d see in a Tiffany display window.

Stuart stuck to beer, and he delighted in the deep menu of craft labels.

And for me, it was a simple glass of cold green tea. Sipping, I could imagine myself as the great philosopher Dong Zhongsou, who formulated the principles of Yin-Yang cosmology and postulated that the application of poetry could enhance the efficacy of Chinese medicine.

And then the products of the Truckin’ part of the High Dive Equation belly flopped onto the table and, sure enough, we all finally owned up to our own versions of Stuart’s dream of “delicious, greasy food.”

This was pub food of the highest order.

We all shared in baskets of warm Shoestring Potatoes and didn’t hesitate to furtively sample Michael’s Deep Fried Dill Pickle Chips (keeping this concoction hot and crisp is Michael’s go-to test of a

kitchen’s adroitness).

There was also a wonderfully indulgent Cheeseburger, a basket of Nachos topped with everything good, deep-fried Chicken Tenders, and a Veggie Burger that was every bit as delicious as its Cheeseburger cousin across the table.

At some point in this face-first plunge into the trough, I lost all notions of celestial harmony and poetry.

But here’s the thing that elevated our evening from a fun night out with friends into something that’ll resonate for decades to come, far beyond the confines of the Plateau.

No, it wasn’t a round of billiards at that beautiful table huddled in the back. It’s pretty clear that Serenity would run the table, and the previous 17 months had already provided the Three Amigos with enough petty humiliations and assaults upon our manhood to last us through 2037, thank you very much.

It was the fact that we’d arrived at The High Dive on a Thursday, which turns out to be Trivia Night!

All four of us have noggins stuffed with random fatuities and foolishnesses, so we were primed, as long as the questions had no bearing upon Newtonian reality.

And sure enough, they were the acme of wing-nuttiness!

Our team, the now-immortalized We’re the Worst, earned Top Honors and went home with a stout beer glass and a t-shirt.

That’s not to say we were faultless, though. We were stumped by, “Name The Five US Presidents Whose Last Name Starts With A Vowel.”

We were able to easily select John Adams, John Quincy Adams, Dwight Eisenhower, and Barack Obama. But that fourth guy? Nope.

Want me to give you a hint? He led the effort to regulate importation of soybeans from Puerto Rico, which later became an embargo against all agricultural products from that Spanish territory.

That’s right, Chester Arthur! We’ll be back for Trivia Night at Truckin’ at The High Dive, and you’re welcome to be a part of our team! Remember, We’re the Worst!

by Luke Osteen

Over-the top Delicious

The Farm at Old Edwards’ Oyster Fest, set for September 19, brings the flavor of the Low Country Coast to a tiny mountain community. For reservations, go to OldEdwardsHospitality. com/OysterFest.

On Sunday, September 19, The Farm at Old Edwards returns with their annual Oyster Fest.

Along the South Carolina coast where we lived for many decades, the season’s first oyster roast was a rite of passage, a signal that the summer folks had departed, and cooler weather and tranquil days were ahead.

My memory is decorated with the communal joy we yearrounders forged around the fire and the thrill of that first woodsy, smoky bite of oyster plucked from the grill. Pat Conroy describes the sensation best in the cookbook that bears his name, “As I bit into it, its succulence seemed outrageous, but it made my mouth the happiest place on my body.” In-store for participating guests is a spectacular shindig, a scrumptious tribute to the bivalve. In fact, it does not seem possible to read what’s ahead for participants without feeling a formidable yearning to attend.

The evening will commence with lawn games and live music in The Orchard. Manning the bar will be Miles Macquarrie of Atlanta’s Kimball House and Watchman’s, stirring, mixing, and shaking the concoctions and cocktails that earned him a James Beard Award and a near-cult following.

Or, as The Bitter Southerner noted, “Watching Miles Macquarrie make drinks is like watching a highly trained athlete going through his paces.”

Yummy passed hors d’oeuvres, and an extravagant raw bar will accompany drinks.

Alongside grills laden with fresh, briny oysters roasting, Chef Brian Wolfe of Kimball House will be serving the seasonal delicacies that celebrate the Southern heritage to which he pays homage. Amping up the culinary wizardry and celebrity wattage will be Charleston Chef Sara Prezioso of The Darling Oyster Bar. Diners can expect a few of the sumptuous treats from a menu praised by restaurant critic Hanna Raskin of The Charleston Post and Courier for its “deliciously over the top territory.”

Still more pleasure and indulgence and fabulous things to eat will be at a dazzling array of food stations from the extraordinarily talented Old Edwards Executive Chef Chris Huerta. Guests can choose to sate their thirst from an impressive lineup of the highly-rated wines of the Francis Ford Coppola family or terrific seasonal beers from Wicked Weed.

Cost is $165 per person, plus tax and gratuity. You can book online at OldEdwardsHospitality.com/OysterFest. Please Note: The event is for guests 21 and older.

by Marlene Osteen

Fresh Cookie Fridays

Bee Gleeson’s exquisite shortbread cookies make any day a celebration, regardless of the season.

Bee Gleeson

At the Gleeson’s, summer is celebrated with cookies.

Truth be told, Bee Gleeson believes in observing all the seasons with cookies. She is, in fact, a big fan of the seasons – she tells me it is why she loves living on the Plateau – “where all the seasons are extreme,” the very best versions of themselves, so to speak.

“We have the most glorious summers, idyllic springs, postcardperfect winters, and of course an autumn that the rest of the world longs to replicate.”

And so it is for summer, when citrusy tastes are so favored; she brings us her recipe for Lemon-Lime Basil cookies. Gleeson has been making these tiny expressions of summer with their celebration of all things seasonally fresh – lemons, limes, and basil –for nearly 15 years. For most of those years, she made them only for family and friends – trying to make them faster than husband Pat – “the infamous cookie snatcher” could grab the dough from the bowl and thus prevent a full batch production.

Today she makes them every Friday for “Fresh Cookie Fridays” at the White Oak Realty office where she and Pat work.

The cookies have become an expression of the couple’s joint desires to be hospitable, to welcome clients and walk-ins, and to validate and enhance the small-town feeling of life in Highlands.

Bee tells me that these light shortbread cookies are only 90 calories apiece…and easy to make.

Lemon-Lime Basil Shortbread Cookies Ingredients

1 Cup All Purpose Flour (I use White Lily for Baking) 1/2 Cup Powdered Sugar 1/2 Cup Chilled, unsalted butter (1 stick) 2 TBSP. Sliced, fresh Basil leaves (about 5) 1 tsp. Finely grated lemon zest 1 TBSP. Fresh lemon juice 1/2 tsp. Finely grated lime zest 1/2 tsp. Kosher Salt

Directions

1. Preheat oven to 375. 2. Place all ingredients in a food processor. Pulse until large, moist clumps form. Measure a level tablespoon of dough and roll between your palms to form balls. * (Tip: pop dough in refrigerator for 10 min. to firm up before rolling into balls). 3. Place on large cookie sheet about 2” apart. With moist fingers, gently press the balls into rounds. Bake until edges are brown about 15- 20 minutes. 4. Transfer cookies to a wire rack to cool. If you prefer a sweeter cookie, immediately sprinkle with powdered sugar or Sugar in the Raw.

by Marlene Osteen

Taste the Best of Summer

Celebrity chefs Steven Satterfield and Joseph Lenn are saving a spot at the table for you at The Farm at Old Edwards, August 15. For reservations, visit OldEdwardsHospitality.com/ SatterfieldandLenn

Abig Sunday supper on August 15 at The Farm at Old Edwards spreads the joy of summer in Highlands and revels in the talents of participating guest chefs Steven Satterfield of Miller Union in Atlanta and Joseph Lenn of J.C. Holdway in Knoxville. This dynamic duo, who also happen to be great friends, will present a multi-course menu alongside perfect pairings from Old Edwards sommeliers in the beautiful setting of The Orchard and The Farm.

Studded with the glories of the height of summer produce harvested from the Garden at Old Edwards, the meal will explore the specialties for which the chefs have garnered so much praise and recognition. Among those accolades, both are recipients of James Beard Awards and have received honors and recognition on national lists, including Food & Wine, Bon Appetit, Eater, and Esquire.

On the menu at dinner will be recipes from Satterfield’s wildly successful cookbook Root to Leaf: A Southern Chef Cooks Through the Seasons and will also include surprise treats from his forthcoming cookbook. Satterfield’s celebrated kitchen at Miller Union has led the way for Atlanta’s culinary renaissance and fostered legions of devotees and admirers. Driven by a passion for seasonal cooking and steadfast support of local farmers, he holds leadership positions with Chef’s Collaborative and Slow Food Atlanta.

Guests will be welcomed in The Orchard House with specialty cocktails and hors d’oeuvres prepared over wood fire on Sea Island Forge cookers. A seated, family-style supper follows in the pavilion with an array of garden-fresh dishes representative of the cuisine at both Miller Union and J.C. Holdway and capturing the essence of summer in every bite.

The evening starts with 6:30 P.M. cocktails, followed by 7:00 P.M. dinner. Cost is $185 per person, plus tax and gratuity. Please note this event is for guests 21 and older.

Visit OldEdwardsHospitality.com/SatterfieldandLenn to book online.

by Marlene Osteen

Scan for more info

Don’t Get Better’n This

After a true trial by fire, Highlands Smokehouse emerges from Covid-quarantine with a menu that honors the traditions of barbecue and a bright look that reflects the community. Stop by at 595 Franklin Road for a visit or an easy takeout.

It was a few days before the July Fourth holiday when I spoke to Highlands Smokehouse proprietor Bryan Lewis.

“We’re cooking around the clock – just unloaded another truck of meat,” he told me then.

It must have felt like a welcome predicament after confronting the operational challenges and business fragilities of the past pandemic year.

On Labor Day 2020, he had made what must have seemed to many the absolutely insane decision to buy a restaurant.

At the time, the governor-mandated 50 percent occupancy rule was in force, inside dining was closed down at the Smokehouse, and the restaurant was operating with abbreviated hours.

It didn’t take long for Lewis to figure out that he could survive on a newly-accelerated demand for high quality take-out and the offer of stellar barbecue at affordable prices. He set about tweaking every facet of the operation that he had taken on, approaching it with the meticulous attention to detail that he had exhibited in the places that he ran in Greenville, Charleston, and Atlanta.

Today, that dedication to excellence and high standards permeates every aspect of the business.

First on Lewis’s agenda was hiring a new chef – Travis Deloach.

Classically trained, Deloach spent years cooking in France before returning to the States to work with Southern icons David Roberts and Hector Santiago. Together they began refining and upgrading the menu. Vegetarian options appeared, new sides were added, and sauces were tweaked to ensure more consistent, better balanced reci-

pes with heightened flavors.

Lewis’s Southwestern roots – he formerly operated a Mexican spot – is shown in new additions of creative tacos and barbecue nachos. There are the barbecue mainstays, anchored by chopped pork, smoked chicken, ribs and a superb brisket, all cooked over wood in the “largest underground pit in the country” remain.

A firm believer in using the highest quality ingredients, he started purchasing meat from Niman Ranch – the network of family farmers that lead the industry in sustainable and humane agricultural practices.

Understanding that achieving a unique guest experience meant revamping the Smokehouse image, Lewis reached out to an old friend, Josh Carnley, of Birmingham’s Carnley Studios. Carnley brought to the branding a national park sensibility in colors of yellow and brown while maintaining a nod to Highlands tradition with Scottish tartan plaids.

The sign outside the restaurant was renewed using a terrific combo of wood plank contour and typefaces; the restaurant interior, furnishings, and lighting were refreshed, and new graphic designs emblazoned on merchandise of mugs, hats, t-shirts, and more.

“The identity now feels so right for the place,” says Lewis. “Even though it’s only a few years old, it feels like we’ve been here forever.”

The addition of a new deck with 50 additional seats has been enthusiastically embraced by the community. Lewis has recently acquired the small building next door that formerly housed an art gallery and has plans for adding next year a take-out food and retail operation.

At last, Highlands and Lewis have the barbecue operation that everyone has been waiting for.

by Marlene Osteen photos by Wes Frazer

Old-fashioned Labor Day Picnic

These glorious summer days, reaching their bright crescendo now, are the perfect time to pack a picnic and create a memory that’ll carry you through next February.

For many, the past year has been, may I dare say it – not much of a picnic. So may I then suggest a picnic – a Labor Day picnic? Perfectly pleasurable, simply perfect, and entirely satisfying, picnicking is the height of earthly pleasure. So grab your picnic basket, and head for the hills to one of the Plateau’s many idyllic spots.

Unpack your feast along a woodland trail bordered with wildflowers at the Highlands Botanical Center or on a rough-hewn table at the covered picnic spot at the Cliffside Lake Recreational Area. Trek a mere half-mile to the top of Sunset Rock and a panoramic clearing where you can spread a blanket.

The fun is in the planning. The food should be playful, fun, fresh, and festive and have ample contrasts in taste and texture.

Fried Chicken, which is usually as good if not better at room temperature as it is hot, ensures a divine outdoor feast. Especially when accompanied by the traditional triumvirate of biscuits, coleslaw, and potato salad. Deviled eggs are ideal, as are ham biscuit sandwiches with apricot mustard or half-sandwiches on crustless white bread filled with pimento cheese or egg salad. Perfect for any outdoor meet-up is a cold combination of pasta with salmon, peas, and dill.

Celebrate the height of summertime produce with salads: creamy buttermilk butterbean; corn with tomatoes and mint; sweet and spicy fruit salad topped with mascarpone, watermelon with feta. Good bread is absolutely essential, as is fresh fruit.

Wow, your guests with a plentiful platter of Spanish tapas – piquillo peppers stuffed with goat cheese or anchovies, mixed olives, manchego cheese, and the best ham you can find. Or indulge your inner Francophile with a heaping board of pate, saucisson, cornichons, mustard and a baguette.

No afternoon of debauchery and leisure would be replete without a bottle of wine. It should be accessible, fresh, fruity, quaffable, and plentiful. Bring some bubbles for all things salty – from Spain either a Cava or the slightly fizzy Txacoli; from France, a Vino Verde. Rosé hits all the right notes when paired with cold cuts and salads. If you have yet to taste a Sancerre Rose from the Loire Valley, there is no better occasion to do so. Slightly chilled reds like Beaujolais are ideal companions with charcuterie, sandwiches, and cold chicken. And do as the French and bring some cheese – “to finish the wine.”

For dessert, travel-friendly sweets might include a fruit cobbler, a chocolatey brownie, or perhaps Bee Geeson’s lemon basil cookies (find the recipe in this edition of Laurel.)

Perhaps the picnic is so beloved because, as Laura Colwin wrote, “its heart and soul is breeziness, invention and enough to eat for people made ravenous by fresh air.”

by Marlene Osteen photo by Greg Newington

Sophisticated Moonshine

Debbie at her Glenville Cabin where Chemist Spirits was born.

For Debbie Word, the secret to delicious, smooth whiskey and bracing gin was growing all around her. The whole enterprise started right here in Glenville. Check out the wonders offered at chemistspirits.com.

Debbie Word, a self-described serial hobbyist, a woman who expressed her creative needs baking, weaving, and tending to bees, was hosting out-of-town guests at her cabin in Glenville.

They were, as always happened, bombarding her with questions about the mysterious drink they had so long heard of mountain moonshine.

And as she always did, Word sated their curiosity and drove to a nearby parking lot where she doled out cash for a quart of cloudy liquid. One evening, as she and her company passed the glass jar around the campfire, the whiskey burning hot as it coursed down her throat, Word couldn’t help thinking that “there has to be a way to make this stuff more palatable.”

That Christmas, she asked her husband for a still. Home stills are illegal of course, but he found a man in Asheville who agreed to make one.

Soon Word was cooking up whiskey on her cabin stove. In February 2015, she was doing just that as her daughter, Danielle – an actual chemist – and her son-in-law, James, a graphic designer, looked on. Eyeing the illegal production, Danielle talked about Prohibition and the legal spirits business of the time that allowed the sale of “medicinal alcohol” to pharmacies for dispensation by prescription.

Word’s whiskey was more than merely palatable; it was delicious.

Why not make it legal, they thought? They could merge Debbie’s background as a landscape architect and her love of historic preservation with Daniele’s skills in science and James’ artistic talents. What had once been a hobby could become a career, a future, and a legacy.

Within two months, Word purchased a building in downtown Asheville. A 1990’s era auto repair garage became a tasting room in front with a distillery in the back, redesigned to look like a 1920’s

The first run of Chemist in 2015

Chemist Tasting Room and Lounge, Asheville

pharmacy, and outfitted with antiques. They acquired the adjoining land and built a bar – a “playground for their mixologists” to “play with our products and serve the public.”

Simultaneously James began work on branding, developing the company’s signature vessel that evokes a medicine bottle.

Before opening, there were obstacles to overcome. Among them, a tangle of federal permits and regulations to unravel and the struggles of a female team to be heard and seen in a male-dominated industry.

Undaunted, the trio persevered, and Chemist Spirits opened its doors in June 2018. They have won plaudits for their American Gin, which “features botanicals native to the North Carolina Highlands.” Juniper is still present, yes, but it’s more of a hint in the background, allowing botanicals like lemon verbena, cardamom, and mint to truly shine.

“What makes Chemist distinct from other distilleries is our unique focus on approachability,” James says. “[Debbie] wants a gin, that, even if you hate gin, you’re going to love our gin.” In the last three years, they have released three new flagship gins and started a whiskey program, including a collaboration with Biltmore …features botanicals native to the North Carolina Highlands. House. Though business slowed during the pandemic, they are growing exponentially again and will reach 45,000 bottle production this year. Chemist spirits are currently sold in 3 states – North Carolina, Georgia, and Tennessee, and concurrent with this writing, in the UK. For more details, visit chemistspirits.com. by Marlene Osteen

thelaurelmagazine.com/cuisine

To see the most up-to-date information about dining on the plateau visit thelaurelmagazine.com/restaurants

Plateau Dining Guide

The Restaurants of the Highlands Cashiers Plateau

Meals Wine Full Bar Children’s Menu Vegetarian Selections Reservations Recommended Dress Code Live Entertainment Outdoor Dining Take Out Ad On Page

HIGHLANDS AREA RESTAURANTS 4118 Kitchen + Bar 64 Highlands Plaza (828) 526-5002 L, D, SB n n n C n 126 Bella’s Junction Cafe 20 Old Mud Creek Road, Scaly (828) 526-0803 B, L, D n C n n 129 The Bistro at Wolfgang’s 460 Main Street (828) 526-3807 D n n n n NC n n 5 Calder’s Cafe 384 Main Street (828) 200-9308 B, L n C n n 126 Fire + Water Restaurant Reservations Required (828) 526-4446 B, L n n C n 15 Four65 Woodfire Bistro + Bar 465 Main Street (828) 787-2990 L ,D n n n C n n 140 Fressers Courtyard Cafe Village Square, 470 Oak Street (828) 526-4188 L ,D n n n C n n 128 Highlands Smokehouse 595 Franklin Road (828) 526-3554 L ,D n n n C n n 134 Hummingbird Lounge 455 Main Street Highlands, NC (828) 787-2525 L n n n NC n 73 *The Kitchen CarryAway & Catering 350 S. Fifth Street (828) 526-2110 L, D n n 134 Lakeside Restaurant Smallwood Avenue (828) 526-9419 D n n n n n NC n n n 135 Meritage Bistro 490 Carolina Way (828) 526-1019 D, SB n n n n C n n n 4 Oak Steakhouse at Skyline Lodge 470 Skyline Lodge Rd (828) 482-4720 D, SB n n n n NC n n n 122 On the Verandah Highway 64 (Franklin Road) (828) 526-2338 D, SB n n n n C n n 135 Paoletti’s 440 Main Street (828) 526-4906 D n n n n NC n 129 *Rosewood Market Main Street (828) 526-0383 L, D n n NC n 131 Truckin at The High Dive 476 Carolina Way L, D n n n n C n n 141 The Ugly Dog Pub 298 South 4th Street (828) 526-8364 L, D, SB n n n n C n n n 141 Wolfgang’s Restaurant 460 Main Street (828) 526-3807 D n n n n NC n n 5 CASHIERS AREA RESTAURANTS Cashiers Farmers Market Crossroads (828) 743-4334 L, n 127 Cashiers Valley Smokehouse US 64 West (828) 547-2096 L, D C n n n 140 The Greystone Inn 220 Greystone Lane (828) 966-4700 B, L, D, SB n n n NC n n 4 The Orchard Highway 107 South (828) 743-7614 D, n n n n n C n n 135 Slab Town Pizza 45 Slab Town Road (828) 743-0020 L, D n n C n n 140 Town & Country General Store Deli 14 Raggedy Lane (828) 547-1300 L n n 143 The Ugly Dog Pub 25 Frank Allen Road (828) 743-3000 L, D, SB n n n n C n n n 141 Zookeeper 45 Slabtown Road (828) 743-7711 B, L, SB n C n n 134

B Breakfast L Lunch D Dinner SB Sunday Brunch * Takeout Only Dress Code: C Casual NC Nice Casual J Jacket

HIGHLANDS AREA RESTAURANTS 4th Street Market - (828) 526-4191 Asia House - (828) 787-1680 The Blue Bike Cafe - (828) 526-9922 Bryson’s Deli - (828) 526-3775 The Cake Bar - (828) 421-2042 Dusty’s - (828) 526-2762 El Azteca - (828) 526-2244 El Manzanillo - (828) 526-0608 Highlands Burritos - (828) 526-9313 Highlands Deli/SweeTreats - (828) 526-9632 Madison’s Restaurant - (828) 787-2525 Midpoint (828) 526-2277 Mountain Fresh - (828) 526-2400 Pizza Place - (828) 526-5660 Ruffed Grouse (828) 526-2590 Subway - (828) 526-1706 Tug’s Proper - (828) 526-3555 Wild Thyme Gourmet - (828) 526-4035

CASHIERS AREA RESTAURANTS Buck’s Coffee Cafe - (828) 743-9997 Canyon Kitchen - (828) 743-7967 Cashiers Village Tavern (828) 482-8743 Chile Loco - (828) 743-1160 Cornucopia Restaurant - (828) 743-3750 Cork & Barrel Lounge - (828) 743-7477 El Manzanillo - (828) 743-5522 JJ’s Eatery and Canteen - (828) 743-7778 Mica’s Restaurant - (828) 743-5740 Mountain Cafe - (828) 577-0469 Panthertown Cafe LLC (828) 862-366 Sapphire Mountain Brewing Company - (828) 743-0220 Subway - (828) 743-1300 The Falls Cafe and Grill - 828-877-3322 The Library Kitchen and Bar - (828) 743-5512 Slopeside Tavern - (828) 743-8655 Table 64 - (828) 743-4135 Villa Amato (828) 885-7700 Wendy’s - (828) 743-7777 Whiteside Brewing Company - (828) 743-6000 Winslow’s Hideaway - (828) 743-2226

thelaurelmagazine.com/lodging

Plateau Lodging

Accommodations on the Highlands Cashiers Plateau

HOTELS / MOTELS / BED & BREAKFASTS

On Site Restaurant On Site Bar/Lounge Pool Whirlpool Rooms Exercise Facility In Room Microwave/Fridge Cable/Satellite TV Banquet Facilities Wireless Internet Pet Policy Ad On Page

Black Bear Lodge of Sapphire 19386 Rosman Hwy | Sapphire blackbearlodgeofsapphire.com | (828) 553-6535 n n n n 170

Earthshine Lodge 1600 Golden Road | Lake Toxaway, NC earthshinenc.com | (828) 862-4207 n n n n n 169

Fire Mountain 700 Happy Hill Rd | Scaly Mountain firemt.com | (800) 775-4446 n n n n n n 15

Greystone Inn 220 Greystone Ln | Lake Toxaway thegreystoneinn.com | (828) 966-4700 n n n n n n 4

Old Edwards Inn and Spa 445 Main St | Highlands oldedwardsinn.com | (866) 526-8008 n n n n n n n n n 73

Skyline Lodge 470 Skyline Lodge Rd | Highlands skyline-lodge.com n n n n n n 122

VACATION RENTALS

The Vineyard at 37 High Holly 37 High Holly Road | Scaly Mountain thevineyardat37highholly.com | (828) 505-6190

VACATION RENTAL AGENCIES n n n n n 48

Berkshire Realty Vacation Rentals 488 Main Street | Highlands meadowsmountainrealty.com | (828) 526-1717

Chambers Realty & Vacation Rentals 401 N 5th St | Highlands highlandsiscalling.com | (828) 526-3717

Landmark Vacation Rentals 17 US Hwy 64 E | Cashiers landmarkvacations.com | (877) 926-1780

Rent in Highlands - CCP 507 Main Street | Highlands rentinhighlands.com | (800) 684-2171 x 302

Silver Creek Vacation Rentals 341 Hwy 64 W, Ste 102 | Cashiers ncliving.com | (828) 743-1999 89

69

175

145

250

CASHIERS, NC: High Hampton Resort - (800) 334-255 Hotel Cashiers - (828) 743-7706 The Lakehouse - (904) 753-0247 Landmark Vacation Rentals- (877) 926-1780 Mountain Vacation Rentals - (828) 743-0258 The Orchard Guest Cottage - (828) 743-7614 Pebble Creek Village - (828) 743-0623 Reid Resort Rentals - (828) 743-5955 Silver Creek Vacation Rentals - (828) 743-1999 The Wells Hotel A Cashiers Experience - (828) 761-6289

GLENVILLE, NC: Innisfree Bed & Breakfast - (828) 743-2946 Mountain Lake Rentals - (828) 743-6875 Prime Property Rentals - (828) 743-3482

HIGHLANDS, NC 200 Main - (855) 271-2809 Berkshire Realty Vacation Rentals - (828) 526-1717 Chambers Realty & Vacation Rentals - (828) 526-3717 The Chateau - (561) 613-1496 Fairview House - (866) 526-8008 Half Mile Farm - (855) 271-7246 Highlander Mountain House - (828) 526-2590 Highlands House Bed and Breakfast - (828) 787-1186 Highlands Inn - (828) 526-9380 Highlands Inn Lodge - (828) 526-5899 Highlands Resort Rentals - (828) 526-5839 The Inn at Mill Creek - 828-526-9999 The Lodge at Old Edwards - (828) 787-2560 Lullwater House - (423) 488-2799 Mitchell’s Lodge & Cottages - (828) 526-2267 Old Edwards Inn and Spa - (866) 526-8008 Park on Main - (800) 221-5078 Ray’s Roost - (678) 534-6870 Rent in Highlands - CCP - (800) 684-2171 x 302 Rockwood Lodge - (828) 526-8919 The Wells Hotel - (828) 482-7736 Whiteside Cove Cottages - (828) 526-2222 SAPPHIRE, NC Black Bear Lodge of Sapphire - (828) 553-6535 Club Wyndham Resort at Fairfield Sapphire Valley - (828) 743-3441 Foxhunt At Sapphire Valley - (828) 743-7667 Hampton Inn & Suites - Cashiers-Sapphire Valley - (828) 743-4545 Mt Toxaway Lodge & Motel - (828) 966-4582 Sapphire Run at Whisper Lake - (863) 412-5734 Whispering Falls - (352) 470-4085 Woods at Buc - (770) 714-9211

SCALY MOUNTAIN, NC: Fire Mountain - (800) 775-4446 The Vineyard at 37 High Holly - (828) 505-6190

LAKE TOXAWAY, NC Cabins at Seven Foxes - (828) 877-6333 Greystone Inn - (828) 966-4700 Lake Toxaway Realty Company - (828) 508-9141

DILLARD, GA: Julep Farms - (706) 960-9600

SHOPPING

Pages 148-159

ACTIVE PROTECTION

This soft, luxurious mock neck top is for maximum comfort for tennis, training, or everyday wear - and offers UPF 50+ sun protection! Ibkul Long Sleeve Zip Mock Top | $98

Elena’s | Highlands

Plateau a few of our favorite finds

ITALIAN BEAUTIES

Take Florence with you with this spacious, handcrafted-in-Italy leather purse paired with an Italian luxurious silk scarf.

Italian Leather Purse | $1300 Italian Silk Scarf | $749 Narcissus | Cashiers

Picks

PORCHFEST PROMENADE

Support a day of fun and free music in Highlands. Purchase your 2021 Porchfest gear at highlandsporchfest.com

Unisex Porchfest Tshirts | $20 Mens Porchfest Polo Shirt | $35 Center For Life Enrichment | Highlands

SLIDE INTO STYLE

A color-blocked slide that is both comfortable and stylish with double straps and an espadrille wedge heel. Charleston Shoe Co. Wedge | $155 Robin’s Nest | Cashiers

BALANCING HOME DECOR

From 19th Century England to your home, add a bit of interest and conversation to your home decor with this unique and lovely antique scale.

19c. England Young & Sons Scale | $695 Vivianne Metzger Antiques | Cashiers

CRAFTED TO CLUTCH

Crafted with python and suede, this contemporary clutch will take any outfit from daylight to twilight.

Positano Small Clutch | $695 Wish and Shoes | Highlands

FUN WITH BEARS

A Lil’ Bear 100 piece puzzle is just the thing to keep your young one peacefully occupied on a rainy afternoon in our mountains. And when the sun comes out? Get decked out in a Bear Tracks comfortable tee and hit the hiking trails. I Am A Bear Puzzle | $19.99 Bear Tracks Tshirt | S,M,L,XL $21.99 | 2XL $23.99 | 3XL $25.99 Bear Tracks | Lake Toxaway

GRABBABLE GOURMET

Dinner party? Picnic? Monday? Pick up delicious fare from Old Edwards’ Provisions line of market goods - with selections straight from Madisons’s Kitchen. Old Edwards Chardonnay $52 | Spicy Buttermilk Crackers $8 Smoked Trout Dip $14 | Hummus $7 Acorns | Highlands