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

Posts Tagged ‘gardens’

Pristine Fall Foliage for Leaf Peepers

September 19th, 2013 by Inga
Cooper Beech Tree starting to show fall colors

One of High Hampton’s award-winning trees – the Copper Beech – turning a lovely shade of red for the fall

This fall, why gaze at any old tree when you can lay your eyes on some true champions?  It’s true, trees can and do win awards, and High Hampton is home to some of the most vibrant and colorful award-winners that are sure to produce some regal fall foliage this October. These trees have been recognized by the North Carolina Forestry Service and the North Carolina Champion Big Tree Program sponsored by the NC Department of Agriculture.

Follow in the footsteps of American Forest’s Big Tree Hunters Byron Carmean and Gary Williamson to see some award-winning fall color on High Hampton Inn’s “Tree Trail of Champions.” Visit High Hampton to see the North Carolina State Champion Black Locust and Bottlebrush Buckeye turn rich gold and yellow, along with the State Co-Champions Cinnamon Clethra and Witch Hazel.

The State Champion Alternate-leaf Dogwood and State Co-Champion Sourwood shine brilliantly in lush oranges and reds, and the State Co-champion Mountain Winterberry makes dramatic statement in fall and winter with its plethora of bright red berries. Other trees to see include the Ginkgo, Bald Cyprus, a fiery Copper Beech, Maples, and Oaks.

Red and green chairs overlooking a lake and mountain with fall foliage

Pull up a chair and enjoy the stunning view of Lake Hampton, Rock Mountain, and the pretty fall foliage

And don’t forget about the crowd-pleasing “Bear Shadow” phenomenon! During the last two weeks of October as the sun sets behind Whiteside Mountain, a perfect image of a black bear can be seen dancing across the tops of the colorful trees. It’s the perfect way to end a truly amazing experience. Be sure to take advantage of the resort’s mid-week fall foliage packages to enhance your leaf-peeping excursion!

If you’d like to get an early look at the foliage fun, check out the High Hampton webcam! To book your NC fall getaway, call 828-743-2411 or visit the Website.


High Hampton Inn Celebrates 90 Years of Making Memories in 2012

February 28th, 2012 by Staff

Historic Photo of the High Hampton Inn

Many things have changed during the span of the last 90 years.  Communication has evolved from Morse code to iPhones, sixteen US presidents have ruled the country, and popular music stars have gone from flapper to rapper.  Few places today can proudly say they are still around after that amount of time and still maintain the traditions that were popular when they first opened.   High Hampton Inn is one of those places.

Fred and Ed still offer children hayrides each summer

What appealed to guests about High Hampton in 1922 is the same in 2012.  Tradition reigns here, where gentlemen don coats and ties for dinner, high tea is served everyday at 4 p.m., miniature donkeys Fred and Ed still offer children hayrides each summer, and Southern favorites like High Hampton Fried Chicken make an appearance on the menu each week.  At an elevation of 3,600 feet above sea level, “air conditioning” in the summer is still a cool mountain breeze through an open window, especially since evening temperatures drop into the low 60s in July and August.  Free from the trappings of technology, the Inn encourages you to unplug from today’s seemingly omnipresent tech-fueled world and reconnect with family and friends.

Our mountain setting makes High Hampton the ideal location for outdoor recreation.  A George W. Cobb-designed golf course, six clay tennis courts, miles of hiking trails, and a 35-acre lake for swimming, boating and fishing await you.  A European spa with a plethora of pampering treatments is perfect if you want to relax.  The interactive summer children’s programs are perfect for families looking for entertainment that doesn’t require a gaming system.

Golf overlooking Jewel Lake

House Parties have become a tradition for many families and feature picnics on the side lawn overlooking the lake, live music and entertainment, and family games and activities.  We also offer a number of workshops and golf and tennis clinics throughout the year.

Making a splash in Hampton Lake

Since we are located in the heart of the Blue Ridge Mountains, you have easy access to the quaint antique shops, boutiques, and art galleries located throughout Cashiers and nearby Highlands.  The area’s unique geography also boasts hundreds of waterfalls, quiet lakes, stone mountains, and rhododendron forests.

Memories and families are at the core of High Hampton.  In the estate’s more than 200-year history, it has changed hands only three times.  In the mid-nineteenth century, General Wade Hampton, who would later become governor of South Carolina and then a U.S. Senator, purchased the property.  He later gave the property to his niece, Caroline Hampton, and her husband, Dr. William Stewart Halsted.  In 1922, E.L. McKee, a Sylva businessman and industrialist purchased High Hampton, starting a family tradition that continues with his grandson, Will, who oversees the property today.

What are your favorite High Hampton memories?

We hope to see you again as we celebrate our 90th year of making memories.  Our special packages will make your next trip even more affordable.

 

 

 

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.