This time of year is the perfect time to visit High Hampton Inn.  The weather is beautiful during the day, and the nights are cool and refreshing.  These temperatures are what help keep our stunning dahlia garden filled with more than an acre of colorful blooms.

In honor of these unique flowers, we have created a new event – Dinner in the Dahlias – which is a special dinner that allows you to enjoy the food and wine of High Hampton, while taking in the lovely sights of our heirloom dahlia garden. The dinners will take place on August 30th and September 13th.

Since the dinners are quickly approaching, Chef Sean decided to provide a little sneak peek of one of the menu items – the Crab, Cucumber and Cantaloupe Salad.  This dish will be one of the four courses served at the August 30th dinner.

Crab, Cucumber, and Cantaloupe Salad

Yield: 4 Servings

Ingredients:

For the salad

1        pound        Lump Crab meat

2        cups           Cucumber (peeled, seeded and diced)

2        cups           Cantaloupe (peeled, seeded and diced)

1        cup             Tomato (peeled, seeded and diced)

For the sauce

½       cup             Mayonnaise

¼       cup             Dijon mustard

1        tsp.              Old Bay Seasoning

½       Tbsp.        Worcestershire sauce

Method:

Using a ring mold, layer the cucumber, cantaloupe, tomato, and crab meat on a plate, with the crab meat being the item on top.  Refrigerate for one hour and gently remove the ring before serving.

Mix the mayo, mustard, Worcestershire and Old Bay in a bowl and place in a squeeze bottle.   Use the sauce to decorate the plate.

If you would like to see how the dish is prepared, check out this video of Chef Sean on WLOS-TV in Asheville.

The price for the Dinners in the Dahlias is $52 per person, and they begin at 6 p.m.  Since space is limited to 30 guests, reservations are required.  Please call (800) 334-2551 to reserve your place at the table.