High Hampton Inn
Blogging From Our Little Corner Of Cashiers And Highlands, North Carolina

Posts Tagged ‘Cashiers’

Kicking off the 90th Season – A Q & A with High Hampton Owner Will McKee

May 2nd, 2012 by Staff

As High Hampton Inn begins its 90th season, owner Will McKee took some time out of his day to discuss what’s new this year and some of his favorite things about High Hampton.  He offers a unique view into life at High Hampton, since the property has been owned by his family since 1922.

Family posing for a photo by a bush

The McKee family enjoying a lovely day at High Hampton

1. What new changes are awaiting guests this year?

During the off-season, we were hard at work preparing for our 90th season. When you return to High Hampton, you will notice a number of updates throughout the property that include two new bocce ball courts and improved parking adjacent to the Pro Shop and Hampton Market.   We’ve also expanded and re-landscaped the back lawn by the Inn and improved the kennels.  These are a few of the many improvements we’ve made this winter.

In honor of our 90th season, we are also bringing back some favorite High Hampton traditions, such as nighttime milk and cookies, homemade wooden napkin rings made from the Rhododendron bushes found on the property, and cinnamon toast during tea time.  We will also be featuring some favorite historical recipes on the menu throughout the season.

We are also excited to announce a new Summer Solstice party on June 20th that will celebrate the start of summer.  The event will feature dancing, S’mores, and fun on the back lawn.

Becky McKee has been working around the clock to create a coffee table book filled with 90 years of pictures, testimonials and High Hampton memories. I can’t wait to see the finished product, which should be available later in the summer. If you love High Hampton as much as I do, it’s definitely an item you should add to your library.

2. What is your best childhood memory of High Hampton?

For as long as I can remember, High Hampton has always been a part of my life.  When I was a child, I enjoyed spending my summer days playing throughout the property.  As I got older, I worked in every position at one point or another.  All of these experiences have provided me with many unforgettable moments, but my all-time favorite memory is of spending warm summer afternoons swimming in or fishing on Hampton Lake.

Kids swimming and boating on a lake

Children love spending hours swimming, boating and fishing on Hampton Lake

 

 

 

 

 

 

 

 

 

3. What part of the High Hampton property is your favorite?

There are so many great aspects of High Hampton, but I would have to say that my favorite place on the property is at the summit of Chimney Top Mountain because you not only get an aerial view of the estate but you can also enjoy a 35-mile panoramic view shed.  It’s s peaceful and unique place.

View from the top of a mountain

The breathtaking view from the summit of Chimney Top Mountain.

 

We look forward to welcoming you back to celebrate our 90th season with us!

 

A Tribute to Fall’s Favorite Fruit: The Apple

September 15th, 2011 by Staff

Fuji, Gala, Honey Crisp, and McIntosh are just some of the apples awaiting visitors at High Hampton Inn’s inaugural Apple Festival on Saturday, September 24. This all day, free event will celebrate the apple with a variety of products from three local growers from the Hendersonville, NC area. Guests will be able to sample a number of tasty treats such as homemade apple cider, apple ice cream, and other apple dishes prepared by Chef Sean and the growers.

In honor of September being National Apple Month and High Hampton’s inaugural Apple Festival, Chef Sean shared a different, but tasty recipe that truly highlights this crisp fruit.  This easy-to-make salad features two different types of apples and is the perfect fall side dish to share with family and friends.

Waldorf Salad

Yield: 1 quart

Ingredients:

3 red apples (cored and diced with skin on)

3 green apples (cored and diced with skin on) *Keep diced apples in water with a small amount of lemon juice until ready to mix. Make sure they are drained completely when mixing.*

½ cup    mayonnaise (cold)

Bowl of Waldorf Salad on a cutting board wih celery and apple pieces

A refreshing Waldorf Salad

¼ cup sour cream (cold)

¼ cup celery (diced)

2 ounces walnuts (roasted and chopped)

¼ cup raisins

¼ cup    honey

2 Tbsp. lemon juice

1 pinch  salt and pepper mix

Method:

Mix all of the ingredients together and serve chilled the same day.

 

We hope to see you at this great new event!

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.