High Hampton Inn
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Archive for the ‘What’s New at High Hampton’ Category

What Better Way to Put the Relaxation into a Vacation

September 2nd, 2011 by Staff

High Hampton Inn’s Spa Manager, Faith Hartle, has worked at High Hampton for two seasons.  She took some time out of her busy schedule to answer questions about the Hampton Health Spa, just one of the many ways to relax on your vacation at High Hampton Inn.

The Hampton Health Spa's quiet relaxation area

The Hampton Health Spa's relaxation area is the perfect place to unwind before a treatment

1.  Is the spa offering any special fall packages?

Yes, this autumn we will be offering two special packages. The first is an exfoliating foot scrub, and the second package is a revitalizing eye treatment. Both are complimentary with an 80-minute custom massage.

2.  What is the most popular treatment at the spa?

We have two very popular treatments here at the spa. Our signature Customized Massage combines elements of Swedish massage with deep tissue massage and is geared toward your individual needs. This treatment can last 50 minutes or 80 minutes, depending on the client’s needs. Just as popular, is The Hampton Signature Facial that includes a soothing moisturizing masque and a relaxing head, neck, and shoulder massage. This 50-minute facial treatment is customized for each person’s specific skin type.

3.  What is your favorite spa treatment, and why?

There is no one service that I can pick as my favorite. They treatments are all fabulous. From custom massages to nail treatments to chemical peels, combined with our organic skin care products, we really do it all.

A relaxing massage at the Hampton Health Spa

The Hampton Health Spa offers a number of pampering treatments, includind massages

4.  If this is one’s first visit to a spa, what can he/she expect?

The Hampton Health Spa is the perfect place to experience your first spa treatment. Our staff of highly-trained, caring professionals promise relaxation, revitalization, and cater to every individual’s needs. No one will leave our spa disappointed.

5.  How far in advance do you need to make a reservation for the spa?

It is recommended that reservations be made one to two weeks in advance, especially for appointments on weekends and holidays, but same-day requests may be honored if availability permits. To schedule an appointment, please call (828) 743-6479.

A Delicious Summer Salad

August 19th, 2011 by Staff

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.

A High Hampton Summer Treat – 12-Hour Bruschetta with Goat Cheese

June 22nd, 2011 by Staff

This summer, High Hampton Inn is unveiling an exciting new summer event – the Coast to the Mountains Summer Concert Series.  This music-filled evening will take place under the stars and feature a delicious menu of small bites and tapas.  The first concert will take place on June 23rd with the remaining occurring on the fourth Thursday of the month, July-September.

In honor of the concert series, Chef Sean has created a new menu of pint-sized dishes that pack in the flavor.  The 12-Hour Tomato and Goat Cheese Bruschetta, which will be served on June 23rd, is the perfect dish to enjoy while listing to live music.  These tasty toasts will feauture fresh local tomatoes, basil from the herb garden, and goat cheese.

12-Hour Tomato and Goat Cheese BruschettaToasted bread topped with tomatoes, basil, garlic and goat cheese

Yield: 12 servings

Ingredients:

3 cups             12 Hour tomatoes (see recipe below)*

1                      French Baguette Bread

¼ cup              Red Onion (minced)

¼ cup             Extra Virgin Olive Oil

¼ cup              Capers

1 cup               Goat Cheese (crumbled)

¼ cup             Grated Parmesan Cheese

¼ cup              Fresh Basil (chiffonade)

*12 Hour Tomatoes

Yield: 3 cups

Ingredients:

8                      Tomatoes (large, not cored, cut in half vertically)

1 Tbsp.            Salt

1Tbsp.             Black Pepper (freshly ground)

¼ cup              Extra Virgin Olive Oil

1 Tbsp.            Garlic (minced)

8 tsp.               Coriander (ground)

Preheat oven to 200 degrees, line a sheet pan with parchment paper. Do not overlap.

Place the tomatoes, cut side up, evenly on the baking sheet. Season with the spices and salt on the cut side. Drizzle the olive oil over the top. Rub a little garlic on each tomato.

Bake for 8 to 12 hours or until the tomatoes have collapsed and shriveled to about ¼ inch thick. They should be moist inside. Cool completely, then refrigerate .

Tomatoes may be frozen or refrigerated for later use in airtight containers.

Bruschetta

Preheat oven to 350 degrees, line a cookie sheet with parchment paper.

Cut the bread into ½ inch slices and brush them with the olive oil. Toast them in the oven for about 4-5 minutes, until they just barely brown.

Cut the tomatoes into pieces small enough to fit on the bread slices. In a mixing bowl, combine the tomatoes with the onions, basil, capers and parmesan cheese with a tablespoon of olive oil.

Place the tomato mixture on each slice of the bread and crumble a small amount of goat cheese on each piece.

Bake for 5-8 minutes in the oven until the cheese begins to melt and the bread is browning evenly.

 

On June 21st, General Manager Clifford Meads and Chef Sean appeared on the Your Carolina with Jack & Kimberly show to discuss the Coast to the Mountains Summer Concert Series and the 12-Hour Tomato and Goat Cheese Bruschetta.  Watch what they had to say!