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. 
 

If the culinary talents of Highlands’ innkeepers are any indication, the 2009 Highlands Holiday Cookbook Tour on Saturday, December 12 is going to be a Christmas culinary delight! One of the best things about working in the hospitality industry is that you get to sample a lot of sumptuous food and wine (not to mention indulgent spa treatments and wellness products). And everyone knows about the amazing restaurants in Highlands. But who knew one of the best food experiences would come from the local innkeepers?

It was just a couple of weeks ago that these keepers of the local mountain inns got together for their monthly meeting and revealed they were keepers of some local secrets as well. This was no ordinary meeting. It was the pre-holiday meeting, and it was pot luck.

Everyone arrived as usual, sipped some wines and talked about some business. Then it was on to the “buffet” where the culinary creations were uncovered. We all chatted amiably as we absentmindedly filling our plates with a little of everything—savory dips and entrees to sumptuous side dishes, sauces and desserts. We then found our places at the big wooden table or conversation areas by the fire to dig into our feasts.

That’s when the murmurings began. “Oh my, who made this unique sweet potato pie?” “What’s in this delicious dip?” “I want the recipe for this pork roast.” “You have to try these cheesy potatoes.” At that moment, we all realized what talents we had hiding behind the rustic walls of our cozy inns. And the owners had pulled out their best-kept “secret recipes” for the occasion.

Many of the talented cooks at the table announced that this was the very recipe that visitors to their inn would be sampling during the 2009 Highlands Innkeepers Holiday Cookbook Tour on December 12. In this event, visitors to Highlands and local residents begin at the Highlands Visitor’s Center, where they pick up a “cookbook shell.” It’s a pre-designed cover with the contents waiting to be filled by recipes that collect as they visit the local inns. During the inn visits, each guest gets to sample the recipe that is being featured in the cookbook—so you get to taste the recipes before you make them! A map is provided at the Highlands Visitor’s Center, where you begin your journey.

This year, some Highlands restaurants are also participating. And—no secret here—the restaurateurs from this area of the Blue Ridge Mountains are well-known for their culinary prowess. A couple of them—including Old Edwards and Paoletti’s are even having wine tastings that afternoon, and Old Edwards’Wine Tasting is free! Paoletti’s has limited seating and requires a reservation. Be sure to make a reservation for dinner following your tour so you can experience this yourself. Madison’s Acclaimed Executive Chef, Johannes Klapdohr looks forward to welcoming you.

So on December 12th, pack up a couple of girlfriends—or the family and head to Highlands. You won’t want to miss this culinary journey that leaves you with a keepsake cookbook, a satisfied tummy, and a lot of great ideas just waiting for your next meal or party!

For more information, you can call the Visitor’s Center toll-free at 866-526-5841.
 

(Old Edwards Inn and Spa, Highlands, NC) Six food and travel writers traveled from Atlanta to the mountain village of Highlands, NC to spend two nights at the Old Edwards Inn and Spa August 23 and 24. They came by personal invitation to experience the culinary vision and prowess of Chef Johannes Klapdohr. The German born chef came to Old Edwards at the start of 2009, bringing his farm-to-table, sustainable vision to Madison’s Restaurant and the other food venues at Old Edwards.

The event was aptly titled “Focus on Flavor” echoing Klapdohr’s mantra of getting back the true flavor of our foods by utilizing only the highest quality ingredients and preparing them in the simplest of ways to bring out the honest flavor and retain the nutrients bestowed by Mother Nature.

Upon arrival Sunday night the guests were greeted with cocktails on the rooftop terrace—but not your usual variety. These cocktails featured fresh plant-based enhancements like sassafras and pea shoots.

The party then moved into the private wine room at Old Edwards, where the writers joined several of the resort’s management members for an 8-course wine dinner for 12. Chef Johannes and Chef de Cuisine Chris Huerta nearly stole the show—not only with the unique presentation and vibrant flavors of the courses served but with their table-side personalities and their obvious passion for educating their guests about the difference quality, sustainably-sourced ingredients and proper preparation can make to the palate and the planet. Old Edwards Sommelier Curt Christiansen received numerous accolades for his perfect wine pairings with the unique dishes.

But it was the food that took center stage that night. Oohs, ahs and a sea of heads leaning simultaneously in toward dishes uncovered in unison by the attending servers characterized the evening. And then hums of delight as the ingredients and flavors revealed themselves to appreciative palates. Like Sea Urchin shells placed in dishes before each guest and then lifted all at once by servers to reveal the Sea Urchin and Lobster Custard and Life Cycle of Peas with Verbena Infused Crustacean Froth. This with a “Schupdiwup” by Chef Johannes upon the reveal, one of the many “Johannes-isms used by the German chef.

A solid silver, antique press jus (photo available) was utilized by the skilled chef in the tableside preparation of the Organic Red Eye Gravy for the Coffee Roasted Partridge with Brussels Sprouts “Surprise.”

After indulging in naturally-sweet desserts like Zephyr Squash Blossom Tempura Ginger Spiced Bing Cherrie Ragout with Micro Lemon Grass, guests left the four-hour experience fully satiated. Many voiced their surprise at not feeling overly stuffed even after eight courses, due to the unencumbered dishes prepared simply but with optimal flavor profiles. View Wine Dinner Menu.

Monday, in between kitchen tours and spa treatments, the writers found time to share some emails—many expressing doubt that the coming evenings repast could possibly surpass that of the previous night. But the end of Monday evening would tell a different story.

It all started with a hands-on kitchen demo for the writers, as they were allowed into the Chef’s kitchen—this time, inside The Barn kitchen at The Farm at Old Edwards. Afterward, the writers convened on the wraparound deck of the restored 19th century Farmhouse overlooking a serene pond to enjoy cocktails and house-made charcuterie—a specialty of the house and of Chef Huerta (see Huerta’s blog). A sumptuous and surprising variety of cured meats—some enhanced by plant-based ingredients—were lovingly displayed by Chef Huertas, who regaled guests with his intimate knowledge of the process, literally from farm to table.

Then, as twilight approached, guests made their way to the apple orchard on the grounds of “The Farm.” Twinkling firefly style white lights dangled from trees, pillar candles in clear glass sat in the grass surrounding the long farm table set with hearty, home-style settings atop burlap. And guests new they were in for a special evening.

Very shortly upon sitting, platters started circulating family style in nostalgic-looking clayware and ceramics—all reminiscent of a comfortable farm-style family dinner. Very popular was the “Tomato Salad”: Marinated Beets with Micro Caraway, Walnut Oil and Apple Cider Vinegar. “Dave Taylor’s” Summer Lettuces with Garden Vegetables reflected the Madison’s Menu item so popular to locals, the Dave Taylor House Salad. The “Sunburst Trout” and Caviar Rolls with Red Ribbon Sorrel garnished with Pea Shoots and Memo Chives made several rounds.

The guest list was a little longer for this evening’s gathering. Guests of honor included local vegetable farmers, trout providers and gristmill operators, all of who took a moment to share their stories and philosophies—echoing Chef Johannes’s passion for the symbiotic relationship between nature and the foods with which we nurture our bodies. Special guest to the occasion was Farmer Lee Jones who flew in for the event from Chef’s Garden in Ohio, where Chef Johannes spent time before moving to North Carolina to share his special knowledge and vision.

Wine was poured, dishes were passed, servers in farm-style clothes and “wellies” made multiple trips from farmhouse kitchen to table, refilling, replenishing and—even themselves—appearing to relax and enjoy. And the evening flowed.

As did the food. If Sunday’s Wine dinner was eight courses, this one must have been 16—but who’s counting when you’re in a candlelit orchard under the stars enjoying nature’s bounty. Cauliflower Variation Roasted with Sunflower Seeds and Lovage, Garden Vegetable Cassoulet with Summer Savory and Bacon. It was as if a garden had sprouted up around the table and all the colorful, tasty vegetables had invited themselves to the dinner party. Even the dessert sprung right from Mother Nature—and the sweetness was just the right amount to satisfy but from natural sources that didn’t send blood sugar levels souring. White Carrot Crème Brûlée, Orchard Apple and Pears Baked in Clay, and Beet Lollipops with Spices and Chocolate Soil. Yes, Beet Lollipops. And they were good.
View full Farm Dinner Menu.

Amazing the power of such a setting to bring people out of their shell (if food writers have a shell), have them waxing philosophical, and making palpable our innate connection to nature. At the evening’s end, after relishing the last vestiges of conversation with sips of richly roasted coffee, guests reluctantly made their way up from the table. Hugs were shared and promises were made to keep in touch and carry the message.

Tuesday morning’s emails were gushes of appreciation, admiration and promises not to forget the messages that Chefs Johannes and Chris, Farmer Lee, Farmer Dave Taylor and the entire experience left them with. It was back to Atlanta for the writers, with—as reported through Tuesday morning’s emails—a truly inspired experience, an entirely new way of thinking about food, and a commitment to fully understand and embrace the natural and sustainable natural methods of sourcing, preparing, enjoying and appreciating the beauty and bounty that surround us—if we only take time to pay attention.

And Chef Johannes’ take on the two evenings? “We had the best time and it is wonderful to know that schmackofatz food, exquisite wine, great company and a little roof over your head is really all you need to live life graciously. For a chef it is always rewarding to be able to cook for people that truly appreciate the craft, artistry and of course the awesome products that we featured for this special event.”

View Johannes Klapdohr’s Bio