Fire + Water Restaurant

The Magic of Brunch

Our editor’s sweetheart snatches the keyboard from his cramped fingers and pens a review of her Brunch Experience at Fire + Water at Fire Mountain Inn. Reservations are a must – call (800) 775-4446 or visit firemt.com.

Iam Tricia Smith, Luke Osteen’s partner, and I’m writing my third restaurant review ever, and it just so happens to be my third review of Fire + Water at Fire Mountain Inn.

You see, I’m passionate about the place, and the opportunity to visit them once more for their Sunday Brunch was just too irresistible to turn down.

I just don’t think he can adequately convey the magic of Fire + Water. And while he’s rhapsodized over the magic of brunch with a table of raucous friends, that’s completely different from what you can expect when you surrender to the gentle ministrations of owners Hiram and Mathew and their righthand woman Breann.

This is what I wrote in those glorious pre-Pandemic days: “…It’s that very distance from the heart of Highlands that gives Fire + Water its undeniable tranquility. You’re instantly soothed. Part of that is derived from the gorgeous setting atop Fire Mountain. The carefully landscaped grounds create a zen state and the view reveals the ridges of five distinct mountain ranges on the horizon. This was accompanied by the sound of water cascading down a beautiful walled fountain just a few feet from our table.”

Tranquility. Is there a more valuable commodity in this tender post-Pandemic season? As you travel down the Dillard Road between Scaly and Sky Valley and spy the bridge construction, you turn left and climb up an unassuming road; a road to blissful Fire & Water and the

meal of your dreams awaits. You’re welcomed by Hiram and given a seat in the lovely dining room smartly designed in Mid Century Modern style or the outdoor patio. Either way, you’re surrounded with relaxing views and fresh flowers. Hiram can make you a custom cocktail to start the gastronomical experience. All the food is locally sourced and/or grown on site. Chef Mathew’s garden provides vegetables and herbs. No matter what you order, you are first impressed with the bright colors and freshness. Your visual first impression is followed by bursts of strategically arranged taste combinations that are sure to please. Luke and I visited recently to try out the new Brunch Menu. I selected the Grilled Lemon Chicken Salad with Sliced Chicken Breast, steamed asparagus and red and yellow peppers and fresh thyme, herbed potato salad with little gem potatoes and a champagne vinaigrette, carrot cranberry slaw and finished off the meal with Fresh Berry Pavlova. Fire + Water’s version of this cherished dessert featured fresh blackberries, strawberries, and blueberries atop a dollop of meringue. Heaven on the lips. Luke devoured the Cornmeal Crusted Trout and made a Happy Plate – no go-box for him. Greetings from the staff are like getting together with old friends. Breann, attended us and kept our glasses full. Matthew created the flavor – color, well-balanced creations that are simple and pure and fabulous. We greeted old friends and made new ones.

No longer under the restrictions of the pandemic, we loved every part of the dining experience and see a bright season ahead.

by Tricia Smith

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Red, White and Que

Jonathan and Justin Fox

For the Fox Brothers, slated to serve up their trademark dishes at The Farm at Old Edwards on June 10, barbecue is meant to be celebrated. Book online at OldEdwardsHospitality.com/FoxBrothers.

If, like me, you worship at the Church of Barbecue, then this “service” is for you! On Friday, June 10, Atlanta’s Fox Brothers will be spreading the gospel on behalf of “Red, White and ‘Que” at The Farm at Old Edwards. The Fort Worth, Texas, natives, Jonathan and Justin, have been cooking up their epic barbecue offerings for more than two decades. From their beginnings, cooking for friends in their backyard, they graduated to pop ups at a local restaurant. In 2007, after being named runner up in an Atlanta’s Best Barbecue contest, they opened their self-named restaurant. What the Foxes started 15 years ago is barbecue cooked by hot smoke from a wood fire with minimal spices and without basting. Jonathan explained that “We do not mop or add sauce afterwards. Sauce is a condiment, and we make a great one, but we will let you use it.” From the start, they have embraced Southern cooking, bringing “fresh” sides to the menu, previously not offered in Atlanta’s barbecue restaurants – slow cooked collard greens, stewed green beans, and mac ‘n cheese, seasonally fried okra and fried brussels sprouts. As demand spread for their succulent smoked brisket, and “foxy” creations like Frito pie, hickory smoked wings, and Tominator tater tots covered in Brunswick stew, they gradually expanded their facilities. They installed barbecue stalls at the Braves and Falcons Stadiums and The Que-Osk walk-up window, adjacent to their catering commissary at Armour Yards. When I spoke to Jonathan recently, he told me that he and Justin are excited to return to Highlands. “We had the best time, meeting so many great people and really enjoyed cooking for them.” This year they are planning a menu described as, “truer to who we are. A little more Texas flavored, we will be serving the holy trinity of Texas BBQ – BBQ, ribs, and Texas style sausage.” Also on the menu, Old Edwards’ famous fried chicken and the Fox Brothers’ legendary brisket. A DJ, craft beer, fine wines and dancing are planned to complement the feast and add to the festivities. Cost is $155 per person, plus tax and gratuity. Please Note: this event is for guests 21 and older.

A Dessert for Celebration

For Chef Gail Johnson, her servings of Crème Brulée at The Country Club of Sapphire are the sweet payoff for a lifetime of study and passion.

Gail Johnson, the pastry chef at The Country Club of Sapphire Valley, has a special penchant for baking French breads and desserts. Born and raised in St. Elizabeth Parish, Jamaica, Johnson spent much of her youth watching her mom in the kitchen and started baking at age seven. When she enrolled in culinary school in Jamaica, she developed a passion for the beloved French dessert, Crème Brulée. Since arriving at the club five years ago, it has become the most requested dessert for the Ladies LGA luncheon. As Johnson told me, “They love it because its light, not too sweet, and satisfies those with celiac disease.”

And because it’s a confection she enjoys making and eating herself, she regularly wows members with her presentation, adding her singular touch– a flourish of spun sugar or slices of fresh fruit. In fact, during the season when the club

is open to its 360 members, Johnson is regularly responsible for preparing the breads and pastries for 600 to 700 guests at a time – a number that can rise to 1,000 for special events. Though rightfully thought of as belonging to the repertoire of classic French cooking, legend has it that this subtly flavored and delicate custard actually originated at the University of Cambridge in England. Classy, elegant and silken, Crème Brulée is a dessert for celebration. Here, Johnson shares the basic recipe.

Gail Johnson’s Crème Brulée

Ingredients 2 ½ cups heavy cream 2 vanilla beans, split lengthwise 1/8 teaspoon salt 7 large egg yolks ½ cup granulated sugar ¼ cup Grand Marnier or Cointreau 1/8 teaspoon lemon zest ½ cup light brown sugar Directions

1. Position a rack in the center of the oven and heat to 325 degrees. 2. Pour the heavy cream into a saucepan. Scrape the seeds from inside the vanilla bean pods into the cream. Add the pods. 3. Over moderate heat, bring the cream and vanilla mixture to a low boil. Remove from the heat, cover, and let the mixture steep for 15 minutes. Remove the pods. 4. In a medium bowl whisk the egg yolks and sugar, salt, lemon zest, and Grand Marnier until pale yellow. Slowly whisk the egg mixture into the cream. 5. Pour into 4 to 6 shallow broiler proof ramekins. Set the dishes in a shallow roasting pan and pour boiling water into the pan to come halfway up the sides of the dishes.

6. Bake until the custard is set, about 30 minutes.

7. Remove the dishes from the roasting pan and allow to cool on a rack. 8. Press the brown sugar through a fine mesh sieve directly onto the custards. At this point you need to caramelize and liquify the sugar topping. You can achieve this either by using a blow torch set on medium or by preheating the broiler and broiling about 5 inches from the heat. This can take from 1 to 5 minutes – if you are using the broiler be sure to rotate the pan. 9. Remove the custards from the broiler and cool on a rack to room temperature. Refrigerate for at least an hour before serving.

by Marlene Osteen

Chef Adam Bresnahan

Progressive American Gone Southern

4118 Kitchen and Bar is staging one of its exclusive wine dinners Saturday, May 21. To book your tickets, visit 4118kitchen-bar.com/events or call (828) 526-5002.

The culinary riches of Highlands certainly got richer when 4118 Kitchen and Bar opened five years ago in the Bryson’s Shopping Center. Recently, 4118’s chef, Adam Bresnahan, launched an 8-series wine dinner – yet another serious win for Highlands’ dining. A casual, lively spot teeming with dishes that are a testimony to some of pub fare’s greatest hits, the menu at 4118 changes six times a year to highlight what’s local and seasonal in the marketplace. Dishes reflect a cooking style that Bresnahan describes as “progressive American” – “focused on Southern tradition with modern techniques.” It’s a cooking philosophy he developed early on, when at age 13 he went looking for a job in the hopes of earning enough money to buy a CD. After landing a dishwashing gig at a local Holiday, Florida, deli, he was offered a chance to learn how to cook when the sauté cook called in sick.

And that’s when he figured out that what he wanted to do was cook.

That passion led him to enroll at culinary school at Johnson & Wales. After graduating, he worked at notable restaurants in Chicago and Wyoming before finally settling in St. Thomas, Virgin Islands. There he teamed up with the St. Thomas Restaurant Group, where he was Executive Chef at three of their restaurants.

Bresnahan began offering themed dinners soon after his arrival at 4118 in 2018. Since then, the word has spread in Highlands and beyond that there was some expert cooking happening at the restaurant’s monthly wine dinners.

The May 21 dinner promises a striking parade of dishes with a selection of wines from around the world, thoughtfully chosen to match and enhance the food. As Bresnahan told me, the menu for May “is just about doing something fun we haven’t done before.” Details below:

First Course: Salad of Pickled Beets and their Greens with Breakfast Radish, Local Goat Cheese, Georgia Pecans, and Rocket Lettuce; Wine Match: Stoller Rosé of Pinot Noir, Oregon, and Zundukarai Txakoli Rosé from Spain; Second Course: Foie Gras Terrine; Wine Match: Nortico Alvarinho from Portugal Third Course: Slow Poached Duck Egg with Asparagus, Purple Potato, and Ramps; Wine Match: Hakutsuru Ukiyo-e Daiginjo Sake from Japan; Fourth Course: Roasted Rack of Lamb with Potato Mille-euille, Baby Carrots, Peas, and Mint; Wine Match: Ciacci Piccolimini ATEO Cabernet/Merlot from Italy and Ty Caton Cabernet Sauvignon from California; Fifth Course: Pecan Pie, Caramelized Milk Chocolate, and Buttermilk Sherbet; Wine Match: Joseph Cattin Cremant Sauvage from France. Cost of the wine dinner is $165 per person. Limited to 30 people, the dinners frequently sell out.

by Marlene Osteen

Gift of Wine for Mom

Celebrate the magic of Mom with a generous glass of a vintage uncorked with love.

Causes for celebration in the month of May abound. And I can think of none better than Mother’s Day – the day to honor parenthood, an occasion worthy of commemoration. There are, of course, other holidays during the month. For instance, there’s Dance Like a Chicken Day – that happens on May 14. I guess one could combine the two and cluck around the dance floor.

Far better would be a gift of wine. So, along with the roses, please bring me -- not a vision of my daughters doing a poultry jig – but a bottle of wine! Is it corny to suggest a Rosé with those roses? I think not.

For who doesn’t love the sight and smell and delicious tickle of a Rosé Champagne as it slides deliciously down your throat. My long time and all-time favorite – an admitted indulgence is the Billecart-Salmon – an elegant taste of red berries and plums with notes of dried flowers and peach. And a still (non-sparkling) Rosé can always capture my heart – a wine of so many pleasures, especially if it’s from Provence, France, where they take their Rosé seriously. Bring me either the Domaine Tempier from the seaside town, Bandol, or the Clos Sainte Magdeleine from the tiny hamlet of Cassis and I promise to be yours forever. Frequently described as “the greatest Rosé of all time,” the Domaine Tempier, a unique blend of complexity and freshness, hits all the right notes with flavors of tangerine and melon. But you need not indulge in a big splash to show your love. There are stunning and moderately priced wines that prove that exquisite wines don’t have to be expensive. One white wine to consider is the succulent and juicy Torbreck Semillon from Australia’s Barossa Valley that has generous ripe melon flavors. Notable reds include three from France. First, the St. Cosme Cotes du Rhone, solidly built with crushed cherry and plum notes, it’s bold, yet balanced. On the other hand, any enthusiast is likely to enjoy a gift for the bookshelf - perhaps Edward Slingerland’s Drunk, How We Sipped, Danced and Stumbled Our Way To Civilization. In this delightful and refreshing romp through the annals of drink, Slingerland takes up the cause that “alcohol remains a handy, low-tech tool to get good will and fresh ideas flowing.” Writing that “hunter-gatherers produced wine and beer before bread,” he informs that “it is no accident that, in the brutal competition of cultural groups from which civilizations emerged, it is the drinkers, smokers and trippers who emerged triumphant,” and concludes that “Human society would not exist without ample lubrication.”

by Marlene Osteen

Lowcountry Shrimp Boil

The Lowcountry Shrimp Boil will be staged at Kelsey-Hutchinson Founders Park on Saturday, July 9. For sponsorship information and donations, or to purchase tickets visit foundersparkhighlands.org.

You’re in luck! One of Highlands’ liveliest and most anticipated food events is back. The annual Lowcountry Shrimp Boil, hosted by Friends of Kelsey-Hutchinson Founders Park will return to the park on Saturday, July 9. This is welcome news after two years of disruption – in 2020 the event was canceled and in 2021 the boil only offered for take-out. Launched in 2016 as a fundraiser for the park, the event is also used as a “friend raiser” to promote Kelsey-Hutchinson Founders Park awareness and act as a thank you to patrons and past donors. Though the park welcomes and accepts donations year-round, the “Boil” is the park’s only fundraiser. Hank Ross, President of Friends of Founders Park, said that they hope to raise $15,000 this year to finance projects that include pruning the huge evergreens that surround the park, make repairs to the stone masonry around the park, and to upgrade the park’s shrubs and flower beds. One hundred percent of the proceeds from the event go in support of this mission. Consisting of sweet corn on the cob, smoked sausage, zesty shrimp, and creamy potatoes simmered together in a spicy broth, this so-called “one pot “is everything you want in a meal. It’s truly communal eating at its best.” Dinner will be served under a tent, and as in year’s past, mouthwateringly prepared by former Lakeside Restaurant owner and community-minded citizen Marty Rosenfield. Also on the menu is roast chicken for non-seafood eaters, a selection of fresh vegetables, and a dessert of chocolate pudding. Beer and wine are offered as well.

All of which explains the event’s longstanding popularity. As Ross noted, the “support for the event is beyond expectations, and because of its purpose, quality, and value we sell out every year.” Tickets, which are limited to 325, cost $65 and includes dinner and two adult drinks per person. Organizers are also looking for event sponsors to help support their work to “provide enhanced park maintenance, capital improvements, and design guidance – work that is not furnished by the Town of Highlands.”

by Marlene Osteen

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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 The 4118 Kitchen + Bar The Bistro at Wolfgang’s Calder’s Cafe 64 Highlands Plaza (828) 526-5002 L, D n n n C n 109 460 Main Street (828) 526-3807 D n n n n NC n n 5 384 Main Street (828) 200-9308 B, L n C n n 108

The Dancing Bear at The High Dive 476 Carolina Way L, D n n n n C n n 119

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 115 Fressers Courtyard Cafe Village Square, 470 Oak Street (828) 526-4188 L ,D n n n C n n 107 Highlands Smokehouse 595 Franklin Road (828) 526-3554 L ,D n n n C n n 116 Hummingbird Lounge 455 Main Street Highlands, NC (828) 787-2525 L n n n NC n 53 *The Kitchen CarryAway & Catering 350 S. Fifth Street (828) 526-2110 L, D n n 109 Lakeside Restaurant Smallwood Avenue (828) 526-9419 D n n n n n NC n n n 113 Oak Steakhouse at Skyline Lodge 470 Skyline Lodge Rd (828) 482-4720 D, SB n n n n NC n n n 102 On the Verandah Highway 64 (Franklin Road) (828) 526-2338 D, SB n n n n C n n 114 Paoletti’s 440 Main Street (828) 526-4906 D n n n n NC n 107 The Ugly Dog Pub 298 South 4th Street (828) 526-8364 L, D, SB n n n n C n n n 119 Wolfgang’s Restaurant 460 Main Street (828) 526-3807 D n n n n NC n n 5 CASHIERS AREA RESTAURANTS The Orchard Highway 107 South (828) 743-7614 D, n n n n n C n n 113 Town & Country General Store Deli 14 Raggedy Lane (828) 547-1300 L n n 122 The Ugly Dog Pub 25 Frank Allen Road (828) 743-3000 L, D, SB n n n n C n n n 119 Zookeeper 45 Slabtown Road (828) 743-7711 B, L, SB n C n n 108 SAPPHIRE/TOXAWAY AREA RESTAURANTS Canyon Kitchen 150 Lonesome Valley Road, Sapphire, NC (828) 743-7967 D n n n n n C n n 205 The Fix Bar & Lounge 3093 Hwy 64 East, Sapphire (828) 743-7477 B, L, D n n n C n n 117 Grand Olde Station 502 Blue Ridge Road. Lake Toxaway (828) 966-4242 D n n n n C n n 143 Greystone Inn 220 Greystone Lane, Lake Toxaway (828) 966-4700 B, L, D, SB n n n NC n n 4 Panthertown Cafe 16614 Rosman Hwy, Lake Toxaway (828) 862-3663 B, L, SB n n C n n 147

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 Bella’s Junction Cafe - (828) 526-0803 Black Bear Restaurant - (828) 482-7020 The Blue Bike Cafe - (828) 526-9922 Bridge at Mill Creek (828) 526-5500 Bryson’s Deli - (828) 526-3775 The Cake Bar - (828) 421-2042 Dusty’s - (828) 526-2762 El Azteca - (828) 526-2244 Highlander Mountain House - (828) 526-2590 Highlands Burritos - (828) 526-9313 Highlands Deli/SweeTreats - (828) 526-9632 Los Vaqueros Mexican Restaurant - (828) 482-7040 Madison’s Restaurant - (828) 787-2525 Midpoint (828) 526-2277 Mountain Fresh - (828) 526-2400 Rosewood Market - (828) 526-0383 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 Cashiers Farmers Market (828) 743-4334 Cashiers Valley Smokehouse - (828) 547-2096 Chile Loco - (828) 743-1160 Cornucopia Restaurant - (828) 743-3750 El Manzanillo - (828) 743-5522 The Falls Cafe and Grill - 828-877-3322 JJ’s Eatery and Canteen - (828) 743-7778 The Library Kitchen and Bar - (828) 743-5512 Mica’s Restaurant - (828) 743-5740 Mountain Cafe - (828) 577-0469 Sapphire Mountain Brewing Company - (828) 743-0220 Slab Town Pizza -(828) 743-0020 Slopeside Tavern - (828) 743-8655 Subway - (828) 743-1300 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 | Sapphireblackbearlodgeofsapphire.c1om | (828) 553-6535 n n n n 151

Earthshine Lodge 1600 Golden Road | Lake Toxaway, NC earthshinenc.com | (828) 862-4207 n n n n n 148

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 53

Skyline Lodge 470 Skyline Lodge Rd | Highlands skyline-lodge.com | (828) 526-4008 n n n n n n 102

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 158

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 121

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CASHIERS, NC: High Hampton Resort - (800) 648-4252 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 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 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 Silver Creek Vacation Rentals - (828) 526-2999 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