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

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


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



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


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


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.


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!

Fifty Really is the New Thirty – By Lee Anne MacDade

May 25th, 2011 by Staff

June 9-12th, yoga expert Lee Anne MacDade will return to High Hampton Inn for the second annual Wellness Weekend. Lee Anne shares some of her healthy wisdom below in a guest post.

Lee Anne MacDade

These days fifty really can be the new thirty because of the baby boomers not willing to give in yet to the realities of aging.  There is so much out there today to help us.  Trendy health clubs with juice bars are opening up in every major city across America to attract people of every age group with the same interest – keeping fit and staying healthy.

Corporations are offering wellness programs to their employees in an effort to help reduce the number of sick days, lower insurance costs, improve productivity, and overall job satisfaction.  Studies have proven that those who participate in these types of programs are not only more effective in doing their job each day but are also more content and confident within themselves.

Restaurants are making efforts to offer vegetarian, vegan and low fat options on their menus so when people go out to socialize they do not have to give up their commitment to eating clean.   We have organic everything, from produce to sunscreen.  You have cows and chickens living the lives they could have only dreamed of where farmers are now taking into consideration their well-being, and not just seeing them as a commodity for consumers.

Relax and unwind at High Hampton Inn's Wellness Weekend

Doctors now recommend yoga for their patients as a way to reduce stress and to learn how to relax.  Yes, I say learn how to relax.  In today’s world so many of us have gotten caught up on the whirlwind of life; going through it at the pace of an Olympic athlete and leaving little or no time to just sit quietly and allow ourselves to just slow down.  People usually look at me cross-eyed when I ask them how much quiet time they actually spend with just themselves in a day doing nothing!  Sitting and doing absolutely nothing can be more refreshing than a full night’s sleep.

The time has finally come when it is the norm to be health-conscious.  More and more people from all walks of life have taken to becoming physically fit.  The reasons can vary greatly – anything from toning up and trying to relieve pain to being an alternative way to prevent serious illness.

Eating right, some form of daily physical activity, reducing stress, and trying to live in a more balanced way can all lead us to that fountain of youth.  A finely tuned body and mind will work together in harmony.  The good news today is there is so much out there just waiting for you to try.  There really is no reason why any of us cannot age gracefully and be healthy throughout our whole life.  Good health begins with you and the choices you make.

It’s not too late to sign up for the Wellness Weekend where you can learn from Lee Anne firsthand.  Call (828) 743-2411 to reserve a place today.