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

Posts Tagged ‘Hampton’

High Hampton Inn Weddings

January 16th, 2013 by Inga

Wedding in the mountains overlooking a lake

The lawn at High Hampton is a popular wedding location

Destination weddings in the mountains are increasingly popular as brides and grooms create two- and three-day events in spectacular settings to enable everyone to spend more time together.   This year, it’s all about celebrating a sense of place by incorporating the culture, recreation, design elements and culinary heritage of a destination in all aspects of the wedding.

When you’ve got two or more days at High Hampton, the possibilities are endless.  In a setting straight out of the movie, Dirty Dancing, cedar shake-clad cottages and a historic inn are nestled on 1,400 acres in the Blue Ridge Mountains of Cashiers, NC.

“As a full service resort, we have so many options available.  A favorite activity is scheduling golf outings for the groomsmen while the bride and her party enjoy the spa,” says Caroline Grogan, High Hampton Inn’s Director of Group Sales and Events.  “If you want to break from tradition, boat races across Hampton Lake, a beach volleyball tournament, or a group hike to the summit of Rock or Chimney Top Mountain complete with a champagne toast at the top are great bonding experiences.”

Signature cocktails are sweeping the bar as a popular way couples personalize their wedding.  Go for a chic-rustic vibe by serving High Hampton’s Apple Pie Moonshine in a mason jar.  Other fun cocktail hour add-ons include a cigar bar, corn-hole matches, driving competitions, and a friendly game of bocce. These are just a few of High Hampton’s specialty wedding options that couples can add to their special day!

As far as a mountain destination wedding and ceremony itself, “Weddings at the Rock” are a High Hampton tradition.  There is nothing that compares to saying “I do” with the dramatic rock face of Rock Mountain and crystalline Hampton Lake as a backdrop to the lush green lawn.  Grand tents are another way to incorporate the great outdoors into the event with strings of twinkling lights or Chinese lanterns softly illuminating outdoor celebrations.

Guests dancing at a wedding under a tent

A wedding Celebration at High Hampton Inn

For the great indoors, our Pavilion can be dressed up or down. It can also expand to host large wedding groups, but can also be made to feel intimate for more personal and smaller receptions. The Pavilion offers a covered slate patio that can be transformed to anything from a dance floor and stage for the band to comfy seating beside cozy fire pits.  The Pavilion is also located on the driving range, making green-space work for tenting to add square-footage for the party to spill out into the mountain air.

In NC’s Blue Ridge Mountains, there is no more spectacular a wedding location than High Hampton Inn.  2013 dates are filling quickly, but we still have availability. To plan your dream destination mountain wedding, please email Caroline Grogan or call 828-743-1893.

90 Years of Making Memories – A High Hampton Inn Coffee Table Book

November 14th, 2012 by Staff

In honor of High Hampton Inn’s 90th anniversary, Becky McKee has compiled a coffee table book that takes a look back at all of the memories shared during the past 90 seasons. You can purchase the book for $29.95, plus tax and shipping. For more information about ordering it, please visit our online shop.

Becky took a few moments to answer a few questions about why she created the book and what her favorite High Hampton Inn memories are.

1. What inspired you to create a coffee table book about High Hampton?

With the amazing number of photographs that we found when going through boxes that were stored from years ago, photographs that guests sent us, recent ones from our collection, and photos taken by professionals, I wanted to make sure people would be able to see these and enjoy them. It seemed like a great way to show everyone how High Hampton has changed in some ways over the years, yet many things have remained the same, such as the beauty that surrounds us here as well as the traditions and all of the activities that have been enjoyed and continue to be enjoyed by several generations of guests. Also, many people asked if we had a history of the Inn. The two cookbooks, High Hampton Hospitality and More High Hampton Hospitality, include some history but many people wanted to have a book completely devoted to it rather than a cookbook.  Also, High Hampton tends to draw people who value the Inn’s interesting past, so I thought the 90th anniversary provided me with the perfect occasion to create a book that focused on the past 90 years. My only regret is that I could not include all the photos and memories that people shared with me.

2. What types of memories were rekindled when you were putting the book together?

What really struck me when looking at the photos was the continuity that exists at High Hampton. I found photos of many people who came here as youngsters and who continue to come here (as High Hampton homeowners or Inn guests) and enjoy many of the same activities with their children and grandchildren as they enjoyed years ago. Some of these activities include hayrides, Bingo and horseracing, the donkey cart rides, playing field games and hide and seek on the spacious lawn and in the giant boxwoods, swimming and boating, The Teddy Bear Picnic, tea time, golf, tennis, and hiking. It is refreshing to know that many people still value this type of vacation that focuses on time spent with family and the enjoyment of activities that don’t require electricity and value the great outdoors.

3. What is your favorite photograph included in the book?

My favorite photograph in the book is the one of James Ray Connor, the donkey handler with donkeys, Ed and Fred. Stephen McBride, the photographer, captured the love that James Ray has for “his boys,” as well as the love they have for him in return.

Here’s a sneak peek at a few pages from our new coffee table book:

Celebrate Fall’s Favorite Fruit with an Apple Strudel

September 28th, 2012 by Staff

Fall is in the air, and it’s finally apple picking season. High Hampton’s second-annual Apple Festival is right around the corner on October 7th, and it’s time to celebrate the apple. Local growers from the Hendersonville, NC area will provide tasty apples and apple treats for you to sample. There will be homemade cider, and apple ice cream, cakes, muffins and more.

In honor of the Apple Festival, Chef Sean wanted to share his apple strudel recipe so that you can make a delicious fall favorite with your freshly-picked treats!

An apple strudel on a white plate

High Hampton’s Apple Strudel – a perfect treat for fall

Apple Strudel:

  • 1/4 cup bourbon or apple juice
  • 1/2 cup golden raisins
  • 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest, finely chopped
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 cup brown sugar, packed
  • 1/2 cup crushed shortbread cookies
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, cut into pieces
  • 5 sheets phyllo dough from 1 pound package of frozen dough
  • 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
  • 1 tablespoon granulated sugar
  • Confectioners’ sugar
  • Caramel sauce, purchased
  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk

Glaze:

  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Drizzle the strudel with the caramel sauce and serve.

Will you be joining us to celebrate fall’s favorite fruit?