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

Posts Tagged ‘Cashiers’

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!

High Hampton Inn’s Spring Golf School – Q&A with Golf Professional Craig Hartle

May 11th, 2011 by Dowis

High Hampton Inn’s golf professional Craig Hartle has worked in his field for 28 years, with 25 of those years serving as a Class-A PGA Professional. He brings to the resort years of experience that he has gained from working with, consulting for, and teaching at resorts and private country clubs.

Craig Hartle, Golf Professional at High Hampton Inn in Cashiers, NC

Golf Professional Craig Hartle

Craig is a skilled teacher, and he will be sharing his tricks of the trade at High Hampton’s Spring Golf School May 15-18th.  The golf school is open to 10 students, which will allow for plenty of one-on-one time with Craig to hone your skills!

He took some time out of his busy schedule to answer a few questions about the school and golf at the resort.

1.  What is the inspiration behind the golf school?

The Golf School at High Hampton was designed for couples to relax and enjoy the wonderful mountain air and the hospitality of High Hampton while learning about their golf game and what they can do to improve their skills.

2.  What are some of the most common mistakes people make when golfing?  Will you be addressing them in the school?

One of the most common mistakes in golf is thinking you need a perfect swing.  That is not the case.  During the school, we will learn the basics of the golf swing and how to trust your swing so that you are more confident in your game.

3.  What is the question that you get asked most often by golfers?  What advice do you give them?

The most common question asked by students is, “how do I get rid of the ‘yips’?”  The “yips” is the common term for a nervous jerk at impact, which usually occurs during the putting stroke. To stop the “yips,” you need to have trust and confidence in your swing.  We will study this at the Golf School.

4.  What is your favorite hole on the High Hampton course?

High Hampton's Award-Winning 8th Hole

High Hampton's Award-Winning 8th Hole

My favorite hole is our 8th hole.  Located on a peninsula that juts into Hampton Lake, the scenic par-3, 160-yard 8th hole has been designated “One of America’s Great Golf Holes” by Golf Digest for its breathtaking panorama featuring 360-degree views of mountains, the lake, and the resort grounds.  It’s a challenge, but its beauty makes up for its difficulty.

5.  Are there activities available for non-golfers during the golf school?

For the non-golfing roommate, we will substitute spa services at the Hampton Health Club & Spa. Choices include massages and manicures and pedicures.

It’s not too late to sign up for the spring Golf School.  Call (828) 743-2411 to reserve a place today.