Pairings by Curt Christiansen, Old Edwards Sommelier

Sparkling
The Chook
Sparkling Shiraz $18
This sparkling is packed with bright red juicy fruit with a slightly tannic finish. It is fresh clean and a delightful alternative to Champagne. The Chook goes with everything, from overcooked Turkey to Cranberry sauce, A fun wrapping for any holiday dinner.

J Vineyards “Cuvee 20”
Russian River Valley $20
J vineyards has built a solid reputation for their sparkling wines and their Cuvee 20 is no exception, Dry Citrus aromas and a hint of toasted almond. Classic.

Champagne Magenta Brut
a’Epernay $45
This is the Champagne that makes you want to drink Champagne. Fine yeasty aromas give way to flavor of fresh dough,honeysuckle and toasted nuts. If you serve one, be prepared to serve two.

Whites
Stewart Cellars, Sonoma Mountain
Chardonnay 2008 $30
A perfect white for any occasion. Silky on the palate, beautifully integrated acid, bright green apple and Bosch pear give way to hints of exotic fruit.

D’Arenberg “The Hermit Crab”
Viognier-Marsanne, Adelaide $20
A white Rhone made with Aussie fruit. It tastes as good as it sounds. Beautiful aromatics, lush exotic fruit and soft and fleshy on the palate. Bring a date.

Paul Hobbs “Crossbarn” Chardonnay
Sonoma Mountain $25
Silky in the mouth, flavors of pear and pineapple mingle with tingly acid and a mouthwatering finish.

Jacquelynn “Cuvee Blanc” Sauvignon
Blanc-Semillon, Sonoma County $56
This is a bold yet sexy wine. Peak behind the thin smoky aromas to find layers of grapefruit, granny smith apples and lanolin, the finish is powerful and long with stone fruit and earth. A white wine for red wine drinkers.

Reds
Belle Glos “Meiomi” Pinot Noir 2009 $20
A blend of the three Belle Glos, single vineyard Pinot Noirs, this wine perennially over delivers. Dark, rich with a touch of spice and caramel on the finish. I have yet to find a dish that is not complemented by this wine. This is the ultimate holiday house gift. Everyone will like this wine so bring two.

Belle Glos “Meiomi” Pinot Noir, Monterey
Santa Barabara and Sonoma Counties $20
I drink this wine because it goes with literally everything. I also drink it because it’s a smokin’ good wine. It won’t last forever so stock up.

Runquist “Salman Vineyard” Petite Sirah
Clarksburg $34
Break through the dense layers of Blackberry, Licorice and Vanilla and you will find a balanced, food-friendly wine.

Paul Hobbs “Crossbarn” Cabernet
Sauvignon, Napa Valley 2007 $50
This is a top rated classic Napa Valley Cabernet from a top rated winemaker. Hints of toasted vanilla give way to rich cassis and blackberry and
espresso roast on the finish. A luxury wine at a fair price.

All wines on Old Edwards wine list may be purchased and packaged to go.

As the gardening season is winding down, it is also booming. Seems a bit of a contradiction, but typically gardens peak around now and then they are done. This is a blessing and a curse, as we get some of the very best summer has to offer, but there is just too much of it to use in the conventional ways. This is one of my favorite times because, to me, it means quick pickles!! While the laborious, sometimes tedious process of washing and brining vegetables and sanitizing and pressurizing jars for traditional pickling is daunting; the home cook, with the basic kitchen doesn’t have to go through all of that fuss to enjoy crisp flavorful pickles of all sorts. Quick pickles are just that; quick and easy. By playing around with different spices and vinegars, you can save this bounty of summer vegetables for weeks or months in ways that will accent salads, party platters, afternoon snacks in delicious and surprising ways. How about serving spicy pickled green beans as the garnish on Bloody Marys, or topping a grilled fish with orange pickled squash and zucchini. Experimentation is a large part of the fun and you can use this basic pickling recipe as your jumping off point.

Quick Pickles
INGREDIENTS
2 quarts Fresh Summer Vegetables (Cucumbers, Squash, Okra,
Green Beans) Slice Cukes, Squash or other larger vegetables, Okra,
beans and other such Vegetables can be left whole
1.5 quart cider vinegar
2 cups water
1 cup kosher salt
½ cup sugar
1 medium yellow onion Sliced thin
5 dry bay leaves
2 tablespoons mustard seed
2 cinnamon sticks
5 cloves garlic, peeled and split in half
5 whole cloves
1 tablespoon coriander seeds or fennel seeds

PROCEDURE
Wash the vegetable to be pickled and place in a heat safe plastic container. Combine all other ingredients in a large stockpot and bring to a boil. Allow this mixture to cool to room temperature and then add to the vegetable to be pickled. If the liquid does not cover the vegetables, add water to cover. Use a plate or wire rack to hold the vegetables under the surface of the liquid, cover and place in refrigerator.

It is really that simple, you can enjoy the pickles within hours and they will just get better with time. Typically, they will all be eaten before you have to worry about when to throw them out, but most anything that you pickle is good for 1 month. Again, this recipe is just a platform; I like to use different vinegars, or add different spices or other flavoring ingredients. Try red pepper flake to spice things up, or lemon or orange slices to brighten the flavor. Really anything in the pantry is fair game and once you get started, you will find yourself pickling some of everything you see. Have fun!

David Young
Old Edwards Club Chef

Quick Pickle Recipe Card

When is a Fruit Cup not a Fruit Cup?
If variety is the spice of life, then having multiple nationalities working in your company makes for a tasty life recipe. The most amazing guest experiences in the hospitality industry are born out of the blended culture that the industry attracts. One visit to Old Edwards Inn and Spa, and you’re likely to encounter British, Irish, French and German—and that’s without even leaving the restaurant. German Chef Johannes Klapdohr’s influence resonates throughout the culinary program at the European style resort. And a foray into the libations list for the coming summer reveals refreshing creations from innovative mixologists that hail from across The Pond. One such creation is the Old Edwards variation on Pimm’s Cup, a new signature cocktail featured across the resort this summer on “The Edwards List.”

Why is it called a cup?
Fruit cups, also known as summer cups, are traditionally an English specialty drink designed to be made into a long drink with addition of a soft drink such as lemonade or ginger ale. It is most commonly made with gin although there are some varieties based on other spirits such as vodka. The gin is flavored with various herbs, spices, fruit, and botanicals as well as its strength reduced. Fruit cups are typically marketed for the summer months although many are now available all year round. Fruit cup producers suggest adding fruit as a garnish to the drink and to improve the flavor; recommendations include: apple, orange, strawberry, lemon, lime, cucumber, mint, and borage leaves.

Pimm's was first produced in 1823 by James Pimm, a farmer's son from Kent who became the owner of an oyster bar in the City of London, near the Bank of England. Pimm offered the tonic (a gin-based drink containing quinine and a secret mixture of herbs) as an aid to digestion, serving it in a small tankard known as a "No. 1 Cup", hence its subsequent name. Pimm's began large-scale production in 1851 to keep up with sales to other bars. The distillery began selling it commercially in 1859 using hawkers on bicycles. In 1865 Pimm sold the business and the right to use his name to Frederick Sawyer. In 1880 the business was acquired by future Lord Mayor of London, Horatio Davies, and a chain of Pimm's Oyster Houses was franchised in 1887.

Over the years Pimm's extended their range, utilizing a number of other spirits as bases for new "cups." In 1851 Pimm's No. 2 Cup and Pimm's No. 3 Cup were introduced. After World War II, Pimm's No. 4 Cup was invented, followed by Pimm's No. 5 Cup and Pimm's No.6 Cup in the 1960s. In 1946, the corks were replaced by twist-off bottle caps.
The brand fell on hard times in the 1970s and 1980s. The Oyster House chain was sold and Pimm's Cup products Nos. 2 to 5 were phased out in the 1970s due to reduced demand. In 2005, Pimm's introduced Pimm's Winter Cup, which consists of Pimm's No. 3 Cup (the brandy-based variant) infused with spices and orange peel. In 2006 the Pimm's Company brand was bought by Diageo.

The brand experienced a revival following a 2003 advertising campaign featuring a humorous classic upper-class Hooray Henry called Harry Fitzgibbon-Sims (portrayed by Alexander Armstrong) with the catchphrase It's Pimm's O'clock!, somewhat mocking their own traditional advertising and appeal. Diageo's 2010 campaign features a more diverse range of characters representing different elements of the Pimm's cocktail (Pimm's No.1 being an Englishman in red and white blazer, lemonade being three young women in yellow, ice represented by a mature man), coming together to the theme tune of classic 1970s British television show The New Avengers.

Pimm's is most popular in Britain, particularly southern England. It is one of the two staple drinks at Wimbledon, the Henley Royal Regatta, and the Glyndebourne opera festival, the other being Champagne. A "Pimm's Cup" is also the standard cocktail at British and American polo matches.[1] A well known saying is: "It's Pimm's O'clock" meaning a good time for a drink.

To see what kind of Pimm’s Cup our Old Edwards mixologists have concocted, you’ll have to visit Old Edwards and sample from the new Culinary Cocktail lists. Meanwhile, learn more about Pimms Cup, including some recipes at artofdrink.com.

Much of the above information was taken from Wikipedia.
 

What is the one beauty problem you see most in your practice, and what can women do about it? That was the question posed to the panel of beauty and wellness experts at the In Your Own Skin conference last weekend at Old Edwards Inn and Spa in Highlands, NC (see panel list below). If you’re like many women, you might have prepared to hear advice related to aging skin, weight, makeup or fashion. But the answer agreed upon by the three panel members that addressed the question, which happened to be the men on the panel, was none of those. Not even close. As it happens, it was the very title of the conference itself—the ability—or inability in many cases—to be comfortable in your own skin. Plastic Surgeon Dr. Randy Rudderman and Executive Chef Johannes Klapdohr led off the discussion by pointing out that essence that emanates from women when they transcend physical beauty. Those women who radiate inner beauty throughout all their ages and stages of life. The two agreed that when women focus on their flaws and faults and begin to think that their identity is wrapped up in their appearance— which inevitably changes as we go through life—they are missing the point.

Dr. Rudderman pointed out that the complaint he hears most from patients—and this was true at the conference as well—is that they look in the mirror after middle age and beyond and don’t recognize them “selves.” But women who age gracefully have a different definition of “self.” They realize that physical beauty, which fades for everyone, is just the shell that houses the real them. What can live on and even grow stronger as we age is the essence, the true self.

Does that mean we shouldn’t utilize the healthier options and resources that are available to us to facilitate graceful aging? Of course not. It simply means that the more interesting and compelling women are those who don’t tie up their minds and emotions with worry over aging and physical beauty.

Kim Bonsteel added an interesting twist to this conversation by speaking of the Qi (pronounced “Chee”), meaning life breath or life essence. He said that most of us have forgotten how to properly breathe and therefore don’t benefit from the amazing effects it can have on us. And that the simple act of breathing fully and deeply, can help reduce stress and make us feel more balanced and energetic, which in turn gives us that look and feeling of calm control that confident women have. He says that the breath is a big part of overall life essence and vitality. A quick exploration of this topic on the Internet turned up a host of sites about proper breathing—from our abdomen, which most of us don’t practice. There are many videos on YouTube to help us master that technique. Here is an excerpt from one site from the standpoint of the Qi:

Qigong
Think of Qigong as breathing exercise. Most of us are in the habit of breathing in a rather shallow way. Qigong teaches one to breathe more deeply, from the abdomen, improving health by not only delivering oxygen to all the body's systems and organs, but by increasing energy and vitality, as well. Inhaling fresh air is equated to taking in Qi, the life force.

In addition to promoting deeper breathing, qigong involves gentle movements, or sometimes no movement, just standing in place and focusing on the breath. It promotes a form of meditation that relaxes and calms, said to benefit the emotions and nervous system as well as the lungs and the entire body. (http://www.ehow.com/about_5171719_chinese-medicine-breathing-problems.html)

Of course the first thing you will learn from reading or watching these resources is that the natural shape of the abdomen when inflated with a healthy breath is—are you ready for it?—rounded. Not sucked in and flat. Perhaps, like many beauty standards through history that have done a complete 180 during different eras (as we saw in the keynote presentations during the conference) a human belly can come to be viewed as healthy and beautiful when filled to its vital, rounded splendor with life-giving Qi. We probably won’t hold our collective breath for that one. But we can take comfort in knowing that when we exhale fully, as is also the healthy standard, we can enjoy the feeling of our abdomen contracting back into its “normal” position. After all, it’s all about balance.

In Your Own Skin Panel of Experts:

Dr. Randy Rudderman
Globally Acclaimed Board Certified Plastic Surgeon, LEEDS and Green Practices Advocate
Lynne Girard
Medical Esthetician
Margaret Folsom Downs-West
Registered Dietitian/Sports Nutritionist, Exercise Physiologist, NC Public Policy Advocate
Kyra Russell
Spa Director, Old Edwards Inn and Spa, Certified Hypnotherapist, Yoga Instructor, Life Coach
Kim Bonsteel
Cosmetic Acupuncturist and Chinese Medicine Practitioner
Johannes Klapdohr
Award Winning Farm-to-Table Chef from the Veggie Institute, Chef’s Garden and Madison’s Restaurant
 

You’ve heard the adage that you shouldn’t put anything on your body that you wouldn’t put in it because the skin is a permeable organ. Just think about the way we “consume” some hormones—we apply them to the skin to absorb into the body. Also, if sweat can get out, then stuff can get in, right? Have you checked the labels on your lotions lately? But even if you’re using all natural, organic products, is applying substance to the outside of the skin the only way to moisten our skin—or even the most effective? No, say experts at last weekend’s In Your Own Skin conference at Old Edwards Inn and Spa in Highlands, NC. Asked about the one simplest and most effective thing people can do to improve physical beauty and skin, Atlanta-based Plastic Surgeon Dr. Randy Rudderman didn’t tout botox or surface peels. His answer: hydrate. From the inside out. He says that even the most adamant eschewers of H20 can develop a thirst for it, and should get in the habit of sipping it throughout the day. But the water discussion just skimmed the surface. Dr. Rudderman, along with Old Edwards Executive Chef Johannes Klapdohr pointed out (and demonstrated during a raw food extravaganza between sessions) that the very food we eat can affect body hydration. Juicy fruits and vegetables (especially green veggies) are hydrators, as are broth-based soups. And Dr. Rudderman concluded that you can’t consume excessive amounts of alcohol every day and expect to maintain supple, radiant skin.

Thirsty for more? Check out this list of hydrating foods from Shape Magazine’s website.
 

On Almond Whipped Cream Filled with White Chocolate Mousse

It’s time to break out all the most treasured family recipes—and explore some new ones to add to your repertoire. During a recent photo shoot for Old Edwards “Comfort and Joy” magazine, the colors, flavors, smells and sights of the holiday repast abound. And one of the favorite recipes was the Red Wine Poached Poppy Seed Pears—not only for their sumptuous flavor but for their awe-inspiring beauty.

Because each pear ends up as a spectacular individual dessert, your guests will feel like the treasured friend or family members that they are. It’s a recipe you will want to keep in your “secret” family cookbook for years to come. Enjoy this holiday delight from culinary team in Madison’s Kitchen.

For more delicious holiday recipes from the Old Edwards Culinary Team, pick up your copy of “Comfort and Joy” magazine when you visit Old Edwards this holiday season, or from the Highlands Visitor Center.

Bon Appétit!

The word ‘perfume’ is derived from the Latin “per” (through) and “fumare” (to smoke) because, long before the use of modern techniques, the first perfumes were obtained by burning woods, resins and other complex mixtures. Humans have always been exposed to smells. We can suppose that it was around a fire that our earliest ancestors discovered what smells they could produce by throwing herbs, leaves or twigs of different plant species into the flames. The use of perfume is contemporary, therefore, with the development of the first towns and its purpose was mainly religious, to communicate with the gods and enable the dead to join the hereafter, particularly for the Egyptians. - From “Fragonard, 80 Years of Passion”.

I WAS BROWSING IN THE SPA BOUTIQUE at Old Edwards today, picking up some Shower Gel by Molton Brown, the scrumptious signature bath and body line of products that Old Edwards guests enjoy during their stay. While at the boutique, I spotted a glass shelf holding some delightful perfume bottles lettered in gold. More intriguing than the perfumes, though, was the book that was displayed alongside them: Fragonard, 80 Years of Passion.

I plucked the book from the shelf and began to page through colorful, artful pages laced with fascinating fragrance facts—history, techniques, ingredients, cultural and religious uses of perfume. The contents were interwoven with charming historical photos of perfume bottles, perfumed boxes, historical labels, perfume vases, XIIth-Century perfume burners, perfume spoons, IVth-Century perfume vials and interesting historical and cultural photos.

The book delights on every page, including an amusing chapter entitled: From the Renaissance to Enlightenment, The Art of Concealing Embarrassing Smells. It’s a fascinating little tome, published in celebration of the perfumery’s 80th anniversary (which was apparently about four years ago since the perfumery was established in 1926).

Though you can read much of the perfume-history portion of the book on the Fragonard website, the book itself is the perfect little treasure to display in your powder room or guestroom. Depending on what page you happen to open it to, you’ll be treated to any number of fascinating tidbits. For instance:

• An adult’s sense of smell depends largely on the cultural, sensorial and social experiences of his or her childhood.
• A good “nose” can memorize hundreds of primary smells and can even imagine the results of blending smells. 

I Googled the book and found it in the online museum shop of the Minneapolis Institute of the Arts for 50% off the regular price of $34.95. Whether or not you indulge in a book purchase, do enjoy a visit to the Fragonard Parfumeur website. And, the next time you’re in the Spa Boutique at Old Edwards, look for the glass shelf containing little French bottles in accents of gold, black and white—and enjoy the Fragonard sensory exploration.

With the burgeoning interest in adventure travel and learning vacations, travelers no longer have to venture to Costa Rica or beyond the U.S. to fulfill their quest for more enriching leisure. The North Carolina Mountains are ready with their abundant treasures just waiting to be discovered—including locally residing global experts in several fields to help make the experience more enriching.

Learning vacations, experiential travel, eco-tours and adventure vacations—these are all ways that people are making more of their treasured leisure time. Studies have shown that people who normally lead busy lives can actually feel more angst on vacations because they have plenty of time to worry about what is going on at the office that they should be involved in. They have trouble unplugging by sitting around the pool, going to social functions and trying to just vegetate.

Many of these people find relief in “active” relaxation by doing things like yoga and massage. But the newest prescription for beating the vacation doldrums is “experiential vacations.” And they’re taking the travel and leisure industry by storm.

Experiential travel is exploding for all ages and fitness levels. And the Highlands/Cashiers are of North Carolina is a goldmine of natural assets that people can tap into escape the day to day and re-focus their minds on something completely of the ordinary.

Global survival and preparedness expert Dale Stewart trains vacationers in survival and preparedness skills. In addition to bonding groups of friends or families, these are real life skills taught by a seasoned expert that will see people through unexpected events in their lives. Dale says, “After traveling globally to deliver my services to governments, agencies and private corporations for over 20 years, the Highlands/Cashiers area of North Carolina offered the perfect home base from which to provide survival training and family preparedness.

Jordan Kenter, head golf professional for Old Edwards Club says, “In a club atmosphere, especially in the mountains which are rich with recreation opportunities, the family bonding experience is key. Our Golf Learning Experience allows families or friends who have always wanted to dabble in the game to do it in a non-threatening environment that includes a relaxing lunch and some golf goodies. It’s all the benefits of learning a new sport without the intensity or pressure of playing with seasoned golfers—it makes learning fun.”

Noted global artists are also drawn to the inspirational allure of the North Carolina Mountains. Many of them make Highlands their summer home, including Jane Smithers who spends the other part of her year in France. Jane, the 2010 Artist in Residence at Old Edwards Inn and Spa, provides lessons for guests. Jane’s lessons delve as far as one wishes to go into self expression or self discover through art journaling or simply enjoying the beautiful outdoors while painting en plein air. The Bascom Center for the Visual Arts also features a full schedule of art lessons and summer workshops for all ages and experience levels.

Sue Blair’s Carpe Diem Farms has been providing Horse Whispering and Exploring Human Potential Through Horses experiences for years. “There is something about the healing power horses, particularly when the experiences are offered on ‘magical land once walked on by the Cherokees,’” says Sue. “People are amazed at the self-discovery, healing and simple openings that occur when they connect with the energy of a horse—whose personalities, moods and attitudes closely mirror those of humans. And whose perception and intuition far exceed it.”

Beyond the learning vacations, the opportunities for adventure—including river rafting and family float trips—are endless in the North Carolina Mountains. Gem mining, eco-excursions, rock climbing, canoeing—are all ways of meeting the needs of the “active leisure” traveler while still taking them so far out of their zone that they return refreshed, renewed, enriched and recharged.
 

There’s something about the mountain air. A feeling of inspiration—for whatever it is that moves you. That’s what people notice about coming to Highlands. Very shortly after arriving, you can’t miss that freeing sensation of having your mind gently opened; some even say your soul.

It’s a safe bet that the same feeling that we laypeople feel upon arrival is the stimulus for the imaginations of the prolific artists who make their homes here for part or all of the year. Artists of every type live in the homes nestled in these hills – award-winning chefs, famous authors, thespians and talented professionals in the visual arts. And it’s that talent pool of inspired souls that has helped craft the unique culture of the Highlands-Cashiers plateau.

In our upcoming series, “Adventures in Art Weekends,” Old Edwards will tap the minds of these artists to help bring the art world alive for our guests. The first weekend, aptly called “Art Start” will help you discover the artist in you—and we’re betting there is one. You’ll come away with your hand-crafted art journal and all the inspiration you need to express yourself through art.

Talented renowned impressionist Jane Smithers favors oils as her chosen medium. After a wealth of art instruction and experimentation, her hand finally landed on the instrument that sent her soul vibrating at a higher level—the pallet knife. She now travels abroad—when she’s not teaching from her studio in Cashiers, NC—expressing her view of the world through her works. But, for her, it all starts with a sketch or a watercolor on a page in her art journal before bringing it to life on canvas. And that’s what she will be bringing to Art Start—all of the inspiration and imagination you need to start on your path of expression through art. Lunch with Jane at Summit One Gallery followed by an afternoon of hands-on instruction will give you and fellow Art Adventurers lots to talk about at Saturday night’s reception at The Hummingbird Lounge at Old Edwards Inn.

Photographer Greg Newington is known not only for his internationally acclaimed photography, but for his ability to captivate an audience with his magnetic personality and ebullient interest in life itself. Guests of Art Start will be treated to an evening with Greg and his photography during the opening reception at The Bascom Center for the Visual Arts. Guests who find themselves captivated with Greg—and with photography—can return to Highlands during Winter Fest February 26th through March 7th when he offers an extensive photography workshop. And lovers of the performing arts can get a taste of Highlands talented thespians as the Highlands-Cashiers present The Dixie Swim Club at The Highlands Performing Arts Center. For more information on Winter Fest events, you can contact the Highlands Visitors’ Center at 866-526-5841.

See the full Art Start Itinerary
View the Old Edwards Art Start Package

Old Edwards Wedding Consultants just returned from “The Wedding Party” Presented by Atlanta Weddings Magazine. All the options a bride-to-be could hope to choose from for her big day were featured at booths, displays demonstrations and events. There were custom couture wedding gowns, wedding dolls, ice bars, and truffles picturing the bride and groom’s engagement picture in sugar.

Our trend-spotters brought back the latest information on what’s hot and emerging in today’s weddings. Here are a few of the highlights:

· Multiple events are in vogue. Planners are ensuring guests have plenty of ways to meet, mingle, have fun and enjoy the experience—particularly at destination weddings. After-parties following the reception are gaining in popularity. They are planning the rehearsal, rehearsal dinner, rehearsal dinner after party, the wedding, the wedding reception, the wedding after-party and the farewell brunch, not to mention golf outings, group spa visits and even outdoor adventure treks.

· Patterned table linens are gaining favor over solids.

· Purple is popping up again, particularly light shades and lilac.

· Couples are stepping out of the box for their rehearsal dinners. Some are shedding evening clothes for jeans and khakis to enjoy a more casual event—like picnics and BBQs. Uniqueness is a top priority for many, such as orchard or farm dinners. And some are remaining true to the more established wedding traditions.

Wedding trends are continuing to morph with our society—unique, colorful, varied and customizable to suit any preference. If your taste runs modern, traditional, global, musical, over-the-top unique—or if you’re a back-to-nature-and-simpler-times person, there’s a wedding just waiting to be custom-made for you. The only limitation is your own imagination. Oh…and your budget.