Legacy Magazine weddings issue

July 2013

Weddings A publication of The Highlander and the Crossroads Chronicle

Destination Weddings At Old Edwards Year-Round Weddings, Elopements and Vow Renewals in Beautiful Highlands, NC Award-Winning Farm-to-Table Cuisine with an Upscale Southern Flare Historic Inn Rooms, Rustically Elegant Lodge Rooms, Luxury Spa Suites and Multi-Bedroom Cottages Abundant Amenities, Recreation and Groom’s Golf Package

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We invite you to come relax and breathe deeply.

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Wedding • July 2013

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Mountain weddings are special.

Do you want to get married at a waterfall? How about a farm? There are very few places on Earth that offer the unique mix of scenery and accessibility for the creative couple. If you can dream it, someone here can do it.

The mountains are a beautiful backdrop for outdoor ceremonies, world-class venues offer top-notch services and the area’s natural amenities provide a weekend playground for wedding parties and their friends and family.

Weddings in the mountains Melody S frequently mix both the elepurney, e ditor gant and the casual. Bluegrass and barbecue rehearsal dinners are preludes to formal ceremonies and elaborate receptions.

Inside this special weddings issue of Legacy, you will find gorgeous photos from ceremonies held in Highlands and Cashiers, as well as tips for planning destination weddings, regionally-inspired flowers and ideas about honeymoons. Enjoy a peek inside an April wedding at The Farm at Old Edwards with the photos from our feature wedding. Whether you’re here for a wedding, planning or just dreaming — enjoy our look into mountain weddings.

To be included in the pages of Legacy Magazine, please contact us at: The Highlander (828) 526-4114 or online at news@highlandsnews.com or the Crossroads Chronicle at (828) 743-5101

Publisher Michael Johnson

Editor Melody Spurney

Staff Writers Kelly Donaldson, Jessica Webb, Cai Roman

Account Executives Tyler Shook Mike Henry

Graphic Designers Matthew Deweese, Puckette McDonald

Cover Photo Sposa Bella Photography

Wedding • July 2013

Contents D estinations Careful planning is key to successful destination weddings for couples and their guests. Page 6

R ainy days

Down-home charm The Sawyer Family Farmstead offers a relaxed country atmosphere.

Page 17

F ood

Foodie couples elevate their meals with personalized menus. Page 24

F un

Make sure you have a back-up plan for your outdoor ceremony.

Page 13

From after-parties to honeymoons, the fun doesn’t end when the reception does. Page 26 213634

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Wedding • July 2013

I do ...

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Destination

Weddings

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Wedding • July 2013

Couples create mini-vacations for their family and friends

By Melody Spurney

W

hen it comes to planning a wedding, more and more couples are looking to share their celebration with friends and family for longer than a few hours.

Destination weddings are becoming increasingly popular with couples, and resorts and wedding venues in the North Carolina mountains are often booked more than a year in advance.

Local wedding planners said that part of the appeal of a mountain wedding includes the relaxed pace of the area and the fact that couples can be as active as they choose to be.

“I think people are tired of stuffy weddings where everybody comes and goes,” said Joy Eager, wedding and events coordinator at Sky Valley Country Club.

The popular wedding website The Knot recommends couples who are considering a destination wedding visit their potential venues before committing to make sure that the location and atmosphere match their personalities.

In the Highlands and Cashiers area, wedding and event planners say that many of the couples who inquire about weddings in the area typically have some sort of attachment to the place.

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Eager said that potential brides either live in the area or have family who have a home or had owned a home in the area.

Sarah Jennings with Lonsome Valley in Cashiers echoed the experience, saying she rarely receives calls from couples who do not have some sort of connec-

Page 6-7: A bride and her bridesmaids celebrate at High Hampton. (Photo by Sposa Bella Photography) Page 9: Canoing and swimming are among the activities guests enjoy at High Hampton. (Photo by Watson Studios) At right: The Old Edwards Club offers golf course access to resort guests. Other courses are also available, including the public Sky Valley Country Club course, off Hwy. 106.

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Wedding • July 2013

tion to the North Carolina mountains.

“We hear from folks whose family owns a second home here or a bride that went to Merriwood,” Jennings said.

“They have such fond memories of their time spent here that they can’t think of any other place to have their special day.”

One of the big draws to weddings in the area is the number of activities available to couples and their guests who are looking to enjoy the celebration for several days.

Couples should consider their guests’ accommodations when planning a destination wedding, planners said.

The Highlands and Cashiers area wedding venues either have on-site lodging for guests, or there are a multitude of options nearby. Couples should decide in advance what best fits their personality

and the needs of their guests.

At the Old Edwards Inn and Spa, weddings are growing exponentially at the four-star Highlands resort, and the resort is growing along with them.

In addition to Old Edwards’ popular farm venue, the resort has added Rockwood Lodge and the Hudson House as intimate guest estates. It also opened Falls Cottages with 22 guest rooms that couples can book individually or as a group.

Beverly Nass, general manager of Skyline Lodge in Highlands, said that some couples are attracted to the all-inclusiveness of having their ceremony, reception and sometimes honeymoon in the same place.

Eager said that outdoor attractions are plentiful, and a good way to entertain

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guests who travel to the ceremony. Local attractions include golf, horseback riding, river rafting, picnicking, hiking and zip lining.

“People are having fun,” Eager said. “People really want to have a mini-vacation.”

Local resorts and The Knot highly recommend wedding planners for couples seeking a destination wedding. Eager said that planners are especially important in the mountains because couples don’t always know what’s available, and things at times can be difficult to find. She also added that many don’t realize that the immediate area lacks major chain party and craft stores, so decoration items must be sought from local businesses or brought from the couple’s home.

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Jennings said wedding planners are vital to the success of the celebration and play a role just as a caterer, band or photographer do.

“A planner helps execute the details,” she said. “They make sure you get down the aisle, your dress gets bustled and you actually get to eat something. They are the middle man to all of the vendors and help make sure everyone is working in tandem to create a great day for you.”

Caroline Grogan of High Hampton Inn said that confidence in a wedding planner and the venue is essential.

“Because of the distance, couples rely heavily on these key people to help them make decisions, guide them in choosing vendors and really plan and manage in the couple’s absence,” she said.

While many couples consider accommodations for their guests, not everyone thinks about transportation to and from

the wedding venue, but they should, wedding planners said. The mountain roads can be steep and winding, and some venues are charming for their mountain settings, which can also make them difficult to find. In addition, Eager and Jennings said that couples who plan to serve alcohol at their receptions should also consider guests’ safety as well.

Many resorts, including Old Edwards, High Hampton, Sky Valley, Lonsome Valley and Skyline Lodge, offer either shuttles for wedding guests or on-site accommodations.

“Your guests will feel more comfortable having a drink and staying until the end of your event if they aren’t the responsible party that has to get them home,” Jennings said. “I find that groups have a lot more fun when they are shuttled around.”

k At right: Newlyweds relax at one of Old Edwards Inn’s wedding venues. (Photo provided by Old Edwards Inn & Spa)

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Wedding • July 2013

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Wedding • July 2013

Rain, Rain ...

Having a back-up plan is key to success for outdoor weddings

Go away

By Kelly Donaldson

W

ith an increasing number of couples choosing to get married outdoors, there always exists the chance that Mother Nature may make a potentially sunny and scenic mountain wedding a foggy and soggy affair. But with a little simple planning, this special day can still become a memorable one, come rain or shine.

Caroline Grogan, director of group sales and events at High Hampton Inn and Country Club, said the key is simple.

“Have a backup plan, and then a backup plan, and then another backup plan,” she advised. “I think it’s really important that if your venue cannot contain the ceremony and the reception because of your guest count, absolutely rent a tent.

And don’t just rent a tent, but rent one with sides and depending on the season, rent heaters. You can have sideways rain, and it can be cold in the evenings, depending on the time of year.”

Grogan said when making a budget for an outdoor wedding, it’s essential to set aside funds for a backup plan.

“I think when people are looking through their budget,

Wedding • July 2013

13 •

Tents can double as ‘plan B’ for outdoor weddings in inclement weather. Photo by Watson Studios they always need to make room for a plan B,” she said. “We are in a rain forest, and everybody loves it here because it’s so lush and green because it rains all the time. It usually rains around 4 p.m., right when a lot of people want to have their ceremony.”

Depending on the tent rental company you choose, Grogan said some will allow you to cancel the tent if your seven-day forecast looks bright and sunny for the big day.

“There may be a penalty fee, but it’s not like you have to pay for the whole tent,” Grogan said.

When couples plan to have a beautiful outdoor wedding for

months and at the last minute are forced to revert to a backup plan, Grogan said a little creativity goes a long way in smoothing out plan B to create an equally magical ceremony.

“We like it if they have a backup plan with a tent, and we’ll just set up two ceremonies, one on the lawn as plan A and another in the tent as plan B and wait until the last minute to make a decision on the ceremony,” she said.

“They see the beautiful mountains up here and think they don’t need decorations, but you need some kind of décor because you might be dressing up a tent,” Grogan said. “Most of the vendors up here are very, very flexible in the sense that

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Wedding • July 2013

they can wait just like we do. We’ve gotten really creative in a pinch. It depends a lot on the guest count to how fast we can react.”

Grogan said there is always the chance for some emotional turmoil when it rains on a bride’s wedding day, especially when it’s planned to be held outdoors.

“When I tour with them, I start with the plan B,” she said.

“I drill that into their head. ‘This is what will happen if it rains.’ I’ve had criers and you name it, but it is what it is, and you’ll be married at the end of the day. But in order to have a wedding in the mountains, you have to have a plan B, and you have to have that in your budget.”

Grogan said when couples are looking for wedding destinations, be sure the venue has the staff to respond to bad weather and changes in location. “That’s an important thing to talk about with planners and coordinators,” she said. “It is important to say at the end of the day, how many people are available to move an event and how late can we make that decision? Those are the kinds of things I would ask.”

Grogan said all is not lost with a tent wedding, as tents have come a very long way over the years.

“It can be really pretty,” Grogan said. “I’ve had weddings where the tents weren’t very attractive, but they had great floral designs and a great photographer, and it turned out fantastic. If you have spent properly on a floral designer and a photographer, they’ll make those pictures and those memories look fantastic.”

Grogan said the more spirited and positive-minded couples embrace rainy weddings.

“I’ve had brides and their bridesmaids get matching umbrellas or galoshes,” she said. “It makes for great pictures. Another thing you can do is wait for the weather to pass and then take pictures at the beautiful outdoor location either before or after the ceremony.”

The moral of the story is to plan ahead, have a backup plan and don’t let a rainy wedding day ruin your spirits for a ceremony that will create memories for a lifetime.

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A down-home charm Sawyer Family Farmstead gives couples the relaxed feeling of a country farm

By Jessica Webb

I

f you imagine a mountain wedding would include country roads, a big red barn, fishing ponds and breathtaking mountain vistas, you’ve pictured the Sawyer Family Farmstead; just add fields of Frazier fir Christmas trees to complete the picture.

No matter what season it is, the relaxed atmosphere and laid-back nature of Tom and Myra Sawyer and their staff makes the farm an ideal setting for the bride who wants everyone to feel at home.

The 80-acre farm is located just six miles from the crossroads in Cashiers.

It’s a laid back, bucolic environment, one that invites visitors to relax and catch up with family and friends. Tasha McCormick, Sawyer Family Farmstead events planner, said the place has “a down home, country farm feel.”

Wedding • July 2013

The Sawyers have put hours of their time and energy into the space, with the attention to detail being evident in the light fixtures in the reception hall that Tom made by hand to the bathrooms that have antique vanities and repurposed recycled wood and windows throughout. The whole space conveys rustic elegance. Even the centerpieces with wood rounds, mason jars and table numbers are included if brides chooses to use them, and there’s a big chalkboard in the Pavilion congratulating the newlyweds.

A tour of the farm When guests arrive, there is ample room in the gravel lot for parking. Guests then load up on the antique tractor and wagon to be transported to the ceremony site.

“Right from the get go, they’re getting into a tractor, and they’re starting the farm

17 •

experience,” McCormick said.

The groom’s cottage is located on a pond that is stocked with trout, and the bride has plenty of privacy in a separate apartment for getting ready for her big day.

The Chimney Pond Meadow is popular during the winter months as a ceremony site on the farm, with its historic chimney that can be lit with a fire. It’s also a good spot for outdoor wedding receptions or rehearsal dinners, offering plenty of grassy space for a country barbecue, cornhole — the works.

The Pergola, the primary ceremony site, is atop a hill below the Sawyer’s house, and it offers a stunning view of Lake Glenville from above.

“I recommend to our brides to do very little decoration here,” McCormick said.

“The view is the beauty up here.”

For the ceremony, brides can make an entrance by horse and carriage. The farm provides natural wooden chairs for the guests’ seating.

After the ceremony at the Pergola, guests walk through a path through the Christmas trees to the area known as the Elf Village for cocktail hour and reception.

“A lot of guests have never seen a Christmas tree farm, so it’s a unique experience,” McCormick said.

For a more intimate environment shaded by rhododendron, the Moss Garden in the village is chosen as a ceremony

spot for some with small parties.

The Elf Village, where a small brook cascades and footpaths lead to small “elf ” houses, is actually behind the story of how the farm became an events location.

The area used to be all overgrown and was hardly a space that Tom ever gave any thought to. They began clearing it when they discovered a brook that runs through the area. Soon, they started building little elf houses, and before long, people who visited the farm started envisioning it as a great place to get married, Myra said.

The Sawyers had the farm blessed, and Tom says he’s done adding to it, but that just issues a laugh from the people who

know him better.

“They saw the beauty of it and wanted to the share the beauty of it with other people,” McCormick said.

There is a fire pit on one of the porches

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Wedding • July 2013

in the Elf Village where you can roast marshmallows for s’mores, an activity that McCormick said is becoming more and more popular.

On the deck of the Pavilion, the reception hall at the farm, hors d’oeuvres are served on an antique sleigh and there’s a working antique Coke cooler to store drinks.

One of the perks of the events location is that the Gathering Hall, with two sliding barn doors and handmade light fixtures made from antique milk cans, can serve as a backup spot if it rains.

The Farmstead Pavilion is a covered

Wedding • July 2013

2,500-square-foot space also known as “the big red barn.” The building is made mostly from reclaimed wood, and there’s a space just for the band and a dance floor. For the caterers, there’s a prep room inside and a sizable outdoor kitchen.

It’s a tradition that when guests leave, they all ring the big farm bell on the barn as they head out.

No matter the season

lar choice.

One of the nice things about the climate of western North Carolina is that it doesn’t limit outdoor weddings to any one season, McCormick said.

“People don’t always realize the weather here is so mild; even in July or August, you can do a wedding here,” she said.

McCormick also offers event planning services. With the majority of the weddings being planned as destination weddings, she said most brides incorporate the events planning.

A number of the brides who plan their weddings at the farm are from Charlotte or Raleigh, but McCormick said they come from all over, including Texas, Ohio, New York and California.

Brides get the facility for the full day, from 9 a.m. to midnight, but other arrangements need to be made for lodging.

“There’s something about a working farm,” Tom Sawyer said.

With the occasional flock of turkeys that might wander through the field and the tractor parked outside the barn, there’s little doubt that it’s authentically country.

To contact the Sawyer Family Farmstead, call 828-743-5456 or go online to www.sawyerfamilyfarmstead.com.

The farm is open throughout the year, and McCormick said winter ceremonies at the Christmas tree farm are a popu-

19 •

Blooming inspiration Local florists say mountains inspire designs

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t is no secret that the natural beauty of the Blue Ridge Mountains can be a breath-taking sight to behold.

The awe-inspiring blooms in the spring give way to the lush green of summer before the magic of fall takes over and provides colors that cannot be found just anywhere.

Visitors from far and wide come to take in the natural splendor of the Highlands-Cashiers plateau and fall in love.

With love already in the air, it is not at all uncommon for visitors and natives to the area alike to think about their dream weddings taking place in these mountains. A number of wedding venues in

the area provide spectacular backdrops for that special day.

Floral arrangements are a particularly important aspect of the natural beauty associated with the wedding ceremonies that take place on the plateau.

With summer upon us and a strong year for weddings already in full swing, local florists are working around the clock to help couples make their special day an event that dreams are made of. The process of making each couple’s vision a reality is a particularly involved one. Just like everything else, styles in floral arrangements come into fashion and fall out of favor, often to resurface as fash-

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Wedding • July 2013

Wedding • July 2013

21 •

ionable years later.

There are few people in the area with more understanding of what it takes to make wedding dreams a reality than Sandy Linebaugh. Sandy and her husband, Ed, are the owners of Fiddlehead Designs, a local florist that is in its fifth year of business in Cashiers. “Ideally, every wedding is unique, and every designer is unique,” Linebaugh said about current trends in wedding arrangements. “In our designs, we’re not only looking for different types of flowers, but also for different textures, and things that make it look more interesting.”

The Blue Ridge Mountains provide the perfect setting for many of the styles that have been en vogue in recent years.

Being that the Highlands-Cashiers area has no shortage of couples looking to exchange vows, Sandy Linebaugh has a unique platform for witnessing how nationwide trends play out on a local stage. “Right now, textural, rustic elements are very trendy,” she said. “People are loving burlap — burlap mixed with lace or juxtaposing a cement container with really elegant flowers. It works perfectly here, but not just here.

It is all over the country right now.”

With many of the rustic elements dominating the wedding scene, the list of flowers garnering the most attention is a familiar one. Roses, garden roses, succulents, peonies, tulips and hydrangeas are all flowers that will be prominently displayed in weddings during 2013. It is more than likely that many of these flowers will be featured with fillers such as the classic baby’s breath that is making a return to prominence or

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Wedding • July 2013

green filler such as ferns.

Of course, the season in which a wedding takes place will help dictate how to set up a floral arrangement. Linebaugh sums up a general rule of thumb for the seasons, “Lighter softer in the spring, brighter hotter colors in the summer and richer in the autumn.”

Regardless of the season, as long as the Highlands-Cashiers plateau continues to attract visitors with its charm and endless panoramic views, local merchants like Fiddlehead Designs and others in the area will be hard at work creating memories for local and destination weddings for generations to come.

k Florists say that the natural environment of the mountains is an inspiration when it comes to designing wedding arrangements. (Photos on pages 20-22 courtesy of Fiddlehead Designs. Photo at left courtesy of High Hampton Inn.)

Wedding • July 2013

23 •

Elevating food

Photo by Parker J Photography • 24

Wedding • July 2013

Chefs personalize food for special events

A

lot has changed in the world of food and weddings over the last few decades. Gone are the days when a couple headed to a hotel basement for champagne and cake. Today’s couple is looking for more — a lot more.

The bride and groom of today seek the same food that they crave on a Saturday night out on the town. Self-professed “foodie” brides and grooms are looking for creative, delectable meals that speak to them. Many want a meal to be a major part of their memory making.

With the transformation of the importance of the dinner table thanks to food television, media and farmers markets, a foodie bride and groom know good food and how to prepare it. They expect great food on their big day.

Gone are the days of brick-like chicken and questionable cream sauce. Today’s foodie couple is looking for well-executed food with personality and integrity.

They are interested in having their meal prepared with the best ingredients, local produce, humanely raised meats, sustainably produced wines and by accomplished chefs. Foodie brides and grooms want to get creative and playful with their menu.

They want excitement on the plate. It is the unexpected details that have guests talking and remembering what a wonderful meal they had at a wedding.

A great event is made by the personalized details. Infusing a meal with favorites of the honored guests makes the rest of the room feel as if they are in the home of the newly wedded couple. If the couple is vegetarian, well then they shall feast on a fantastic meal sans meat. If the bride is from Georgia and the groom is from the other Georgia, then the menu can represent both the South and Eastern Europe. It is their, day after all. Just because a meal is cooked en masse should not mean it should suffer in quality, originality and taste.

Of course creating a custom, gourmet meal for a special event or wedding

Wedding • July 2013

can present its own special set of challenges. Serving a perfectly cooked piece of meat for 150 guests isn’t for the faint of heart, but chefs love a challenge. They would rather execute a perfect plated service than slog through the doldrums of a standard chafing dish-style buffet. This is why they welcome the challenge of creating an outstanding meal for a special event or wedding. To them, the test of elevating their culinary experience is far better than continuing the trend of buffet monotony.

From restaurants and resorts to caterers, couples planning weddings in Highlands and Cashiers have no shortage of choices when it comes to food or service.

One location that draws a wedding crowd is Canyon Kitchen and its Chef John Fleer, who has a reputation for great food and has been a James Beard Award finalist.

“One of my favorite things about cooking in this beautiful place is making sure that the feel of the food expresses the feeling of this incredible barn in the valley,” Fleer said. “The challenging and exciting part of planning menus for wedding events is blending the vision of the bride and groom into that recipe.”

Fleer creates his menus specifically for each wedding, beginning with a conversation with the families about the foods they enjoy and their vision for the meal.

“The most interesting of these events was a marriage of a beautiful Persian bride and a dashing dude from Alabama,” he said. “It was really a lot of fun to reflect the blending of cultures in the wedding food.”

Old Edwards Inn and Spa’s executive Chef Johannes Klapdohr is another highly sought-after chef in the Highlands and Cashiers area. Much like Fleer, Klapdohr bases his menu plans around the couple.

He said a growing number of couples who hold their weddings at Old Edwards are choosing strolling reception menus with several buffet stations that give more of a party feel to the event. He said for receptions at Old Edwards, he will often have three to four buffet stations throughout the pavilion or tent including an appetizer station, entrée and sides station and an action station.

An action station may include macaroni and cheese with fried scallops being prepared there and then all kinds of fixings for guests to choose from including bacon, cheese and green onions that guests can add. A shrimp and grits station is also popular, where the shrimp is prepared with a choice of champagne sauce, succotash or tomato and okra.

“The strolling dinner buffets are a great success because it gives us an opportunity to give a great presentation for a lot of different dishes, plus it’s really a lot of fun,” he said.

For those who still want a traditional plated dinner, Klapdohr said he will often have the entrees plated and serve a number of sides family style, giving guests the option to choose what they like and decide how much they want.

“It’s very accommodating for everybody plus it also allows us to have a nice, clean presentation on the plate,” Klapdohr said.

25 •

Party on Couples keep their celebrations going with after-parties

By Cai Roman

W

hen planning a wedding, the elements that typically come to mind are the standard, traditional sort — the venue, the cake, the dress, the bridesmaids, the food, the arrangements, the tablecloths, the reception and, of course, the ceremony.

These are what people come to see and are the things that every wedding guest will experience, from your best friend Jenny to your great-aunt Aunt Maude. It is a wedding, after all, and the most important part is the nuptials. However, there is one component of a wedding that is becoming more and more popular: the after-party.

A wedding after-party is a time to let loose after all the pomp and circumstance of nuptial formalities, where the bride and

groom and their friends gather to have a good time and celebrate (usually with plenty of alcohol). While Mom and Dad might not put the after-party at the top of the wedding list, an after-party done right can be one of the most enjoyable parts of the wedding experience.

There are several venues that will host an after-party for your local destination wedding, including the newly opened Lost Hiker bar. Clinton O’Brien, part owner of the Lost Hiker along with his brother Jonathan, holds that the after-party is essential to a successful wedding. “I think that the value of a great after-party is underrated,” said O’Brien. Manager Melanie Griffin chimed in as well, saying, “It’s what the guests will remember,” both old and young.

O’Brien described the Lost Hiker as an “offset” wedding venue, being more comfortable and relaxing than other venues in

town. The bar, which can be rented out as a private party space to weddings, includes plenty of open space and several tables, which can be supplemented with additional tables as well as outdoor tents, if needed, from Mountain Party Events.

O’Brien said that the Hiker can accommodate about 150 guests, although more can be less comfortably fit if need be.

The Hiker also has a billiards room, a banquet room that can host catering and a band stage. “We keep our ear to the ground and usually have a pretty good lineup of bands we can bring here,” which can be tailored to suit the tastes of the bride and groom, O’Brien said.

Several packages are available for purchase for a Lost Hiker after-party, from the most basic drink ticket package to the “Premium Package,” which includes live entertainment, an open bar, photography provided by the venue and a “Tap Handle

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Wedding • July 2013

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Wedding • July 2013

27 •

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Takeover,” something O’Brien was particularly excited about. For this, the bride and groom can select whichever beers they want on tap, including craft and other special beers, and the Lost Hiker will pick them up.

The Hiker also offers a shuttle service for guests. “Our highest concern is safety,” O’Brien said.

“For the most exciting after-party venue, come to the Lost Hiker,” said O’Brien. Call the Lost Hiker at (828) 526-8232 for more information.

Another popular venue for wedding after-parties is the Ugly Dog Public House and Dog House restaurant. Owner Kay Craig said that the Ugly Dog typically hosts groups of 50-75 friends for after-parties, and that the typical after-party consists of an open tab or drink tickets and often a few hors d’oeuvres. “It’s just a place to get to talk and relax after the wedding,” Craig said.

Craig said that after-parties are important for the bride and groom to catch up with friends. “It’s just a great way for them to get to spend extra time with friends that they didn’t get to see during the ceremony,” she said.

The Ugly Dog also hosts rehearsal dinners, private parties and wedding brunches. For more information, call the Ugly Dog at (828) 526-8364.

Ruka’s Table in Wright Square and its award-winning Chef Justin Burdett also offer many after-party varieties. “We do a little bit of everything,” said Burdett, from formal events to chicken wings and beer to suit the tastes of any newly wedded couple.

They offer their full wine, beer and liquor menu to wedding parties and can also accommodate bands. Ruka’s does not have any prearranged packages with prices set in stone, but staff members will do their best to fulfill a couple’s wishes. Contact Ruka’s table at (828) 526-3636 for more information.

Wedding after-parties are often the most memorable part of any wedding, and certainly the most stress free for the lucky couple. But without proper planning, after-parties can become a source of stress for any bride or groom.

“Here, we have a hard cut-off at 10 p.m.,” said Caroline Grogan, director of group sales and events at High Hampton

Inn and Country Club. “It just depends on your location, but we like to be as respectful as possible for our neighbors.”

Grogan said the theme of many after-parties depends largely on the season of the event.

“If it’s in the fall, we’ll have sort of a football/tailgating theme,” she explained.

“We’ll be serving tailgating food and have a fire pit. In the spring, we’ve done carnival fare, and all sorts of things. People like to be creative with that.”

With after-parties, especially if alcohol is involved, Grogan suggested two hours is about the right amount of time to allot for this activity that can often and easily get a little out of hand without proper planning.

“I think anything longer than two hours is too long,” Grogan said. “If you have your reception ending at 10 p.m., and they’ve been drinking for four hours and then go up and drink longer (at an after-party) is enough. I’d shoot to end it at midnight.”

When it comes to purchasing alcohol for receptions and after-parties, Grogan said it depends on the bride and groom and their families as to how much you provide for free to your guests, and when you might start a cash bar.

“We’ve done some after-parties after the rehearsal dinner, and that is easier because you can’t have everyone on the guest list there,” Grogan said. “Sometimes, depending on where it’s at, you could have friends bring a six pack, or often, an aunt or someone will buy a keg.”

As for music at after-parties and receptions, Grogan said they don’t allow bands, but couples can hook up an iPod playing on the inside of the building, not on the outside.

“After-parties are really supposed to feel like the party is coming to a close,” she said. “Because you’ve been partying all day. It’s supposed to feel like you’re bringing the adrenaline down. Usually, you’ve danced for three to four hours, and you’ve been drinking for that long, so it’s time to wrap things up.”

Grogan said some newlyweds and their guests change clothes for after-parties, but others continue to wear what they wore to the wedding.

“It just depends on what you’re comfortable in,” Grogan said.

Wedding • July 2013

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Aged steaks, the freshest seafood, and seasonally-inspired cuisines are only a few elements that make On The Verandah such a perfect choice. You are also presented a marvelous view of Lake Sequoyah which is just as impressive as the specialty menu prepared nightly by Executive Chef Andrew Figel. Chef Figel prepares a number of exquisite classic and contemporary selections that pairs perfectly with the extensive wine selection that On The Verandah has such a passion for.

Join us this season and see what we are cooking.

We welcome you to our comfortable seating, refreshing cocktails and tantalizing small plates at the bar and deck nightly from 4pm. Enjoy live music on Friday and Saturday nights. A fabulous Champagne Brunch and Bloody Mary bar is also offered on Sundays from 11 am to 2pm.

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to reserve your event at the Zachary tolbert House site, phone 828-743-7710. You can always visit us at www.cashiershistoricalsociety.org

Wedding • July 2013

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A trip for two Planning ahead can make honeymoon more enjoyable for newlyweds

By Jessica Webb

D

ream big and plan ahead for a stressfree honeymoon, say local travel agents.

Ideally, couples should start planning their honeymoon at the same time they begin planning for the wedding, although the ability to book within a few weeks before the wedding is still possible, said Tricia and Bryan Cox of Highlands Travel and Cruise One. Jodi Moore, of Cruise Planners in Cashiers, said that couples should start planning their

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honeymoon from 12 to 18 months in advance for the best rates, especially if they want to book with an all-inclusive resort, which tends to book up quickly.

“It all depends on where you are going,” Moore said. “A cruise is easier to book on a shorter notice, and an all-inclusive is a little harder.”

Planning ahead can help guarantee a better price on airfare as well. Tricia and Bryan suggest getting plans in place at least three to six months in advance.

After the whirlwind that is a wedding, getting away as a couple is something that you

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Paris, France Wedding • July 2013

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Kauai, Hawaii

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the ideal trip that is catered to their interests while also being mindful of avoiding traveling to the Caribbean during hurricane season or to Southeast Asia during monsoon season.

There’s no one honeymoon trip that’s a perfect fit for every couple. When planning a destination, people should think about what kind of experience is the dream vacation for them, and there’s no limit to the kind of trip you can have.

“Think about what your personality is like — what do you like to do as a couple?” Tricia said.

Although a tropical resort at the beach is still the front-runner when it comes to honeymoons, ski trips to the Alps or the Rockies and trips with added adventure are becoming more common, she said.

South America is a very popular destination right now, Tricia said, with several resorts that offer the beachfront view but also have trips for couples who enjoy a hike in the rain forest, river kayaking or scuba diving.

Couples who would be considered

foodies would likely enjoy a trip to Europe. Bryan said river cruises in Europe are becoming more and more popular.

Moore said that riverboating is like having a floating hotel that goes to different cities every day.

“It’s great because all the great European cities were built on waterways,” Bryan said. A trip like that could also include culinary sights and bites tours led by a local chef and bicycle excursions between docking locations.

“It’s definitely a plus to have someone in your corner that’s going to take care of your needs at no cost to you,” Moore said.

Travel agents can help you find the trip you want while working within your budget.

“With the wealth of vendors that are out there now, you can have a honeymoon almost on any budget now,” Tricia said. “It can be as big or as small, as luxurious or as simple as you want it to be.”

Bryan said cruises offer a good way to save because they offer an all-inclusive

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can’t put a price on, Tricia and Bryan said.

“There’s a lot of stress leading up to a wedding,” Tricia said. “More than likely, the bride is more stressed than the groom. In the end, the ability to get away and decompress together is a great way to start your life together.”

The vacation offers couples a chance to unwind and connect.

“It’s that time after your wedding, the stress is gone,” Bryan said. “After you say ‘I do,’ you don’t feel different. I think that the honeymoon is when you start to build that magic together. It’s a way to get away from everything. You need that down time.”

Moore said that couples really shouldn’t put off their getaway.

“I think the most important thing is people who say they will book it after — you immediately get sucked into the demands of every day life,” Moore said.

“The wedding, really, is for everyone else, and the honeymoon is for them.”

A travel agent can help couples choose

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Wedding • July 2013

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An All-American Burger Joint

package without adding to the price tag.

Cruises can also be a good option for couples who might enjoy different activities because there are various options for how you spend your time on the trip.

“If you give me a budget, I can work with it,” Moore said.

Cruise Planners offers an online registry for couples so family members and friends can help out, which can be a real plus, especially for those who are sticking to a budget, Moore said.

Moore said that weddings at sea have also become a popular trend. Some other destinations that remain popular among honeymooners are Tahiti and Hawaii.

Other popular resort destinations include Turks and Caicos Islands in the Bahamas and the Dominican Republic.

When planning for a honeymoon, Moore said, the most difficult part is choosing your destination. Once that’s decided, you can work with a travel agent who can take care of the planning details for you.

“Do you want a relaxing honeymoon or do you want an adventure?” Moore said.

For the adventurous type, there are

Wedding • July 2013

companies that offer bicycle tours or hiking tours. There are also companies that specialize in trips off the beaten path.

“If someone is totally into the outdoors, the Galapagos Islands is a great destination,” Moore said.

While it can be difficult enough to keep track of the flowers, the corsage and the tux on the big day, it’s good to have everything in place ahead of time for the honeymoon, like the necessary flight information, passports, etc.

“That’s where working with a travel professional comes in handy,” Tricia said.

“We’ll make sure everything is in order.”

Moore said that prior to the week that wedding events begin, couples should be sure they have their paperwork in order.

“They should make sure they have any required online documents filled out and their passports are in place,” Moore said.

“They should have someone 24 hours in advance check in with the airline for their boarding passes. Definitely check the weather and make sure they pack right. Also set up the limo or however they are getting to the airport ahead of time.”

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twitter@Justin_burdett 200141

Travel planners say that the ideal honeymoon is geared to a couple’s interests. Tropical vacations remain the most popular, although river cruises are also becoming popular with couples. Many major European cities, including Athens, Greece, above, are on waterways. (Photo by Ole-Petter Hamnvik)

Open 7 Days for Lunch & Dinner

33 •

Mountain Flavors

Bridal Luncheon Honor a special bride with a meal for family and friends

By Marilyn Underhill

H

ighlands has an abundance of wedding reception venues from the super elegant to the more rustic. Receptions can be “money is no object” or “let’s do this on a budget.” Southern hospitality is not determined by a dollar sign.

When it comes to planning a wedding reception it is the bride and her family who generally determine venue and food, but there is another celebration, the bridal luncheon, that can be hosted by the bridal attendants or an aunt or close friend. Unlike a bridal shower, there are no gifts given to the bride-to-be at this gathering.

The event marks the start of the social life for the bride-to-be. The event can be held in a private club, restaurant or a private home. The luncheons tend to be smaller affairs allowing for a more intimate sharing of love and support for the bride.

If held at home the bridal luncheon can be a time to use your good china, silverware and treasured linens. The luncheon can be a buffet or a plated offering. Fancy or casual it is a lovely way to honor a special relative or dear friend.

The following recipes offer bridal luncheon ideas, but the menu should reflect your personal style of entertaining. Whatever menu you select for this special luncheon, it should be relaxed and joyful. Bon appétit. dmunderhill@gmail.com

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Luncheon menu White Sangria Punch Ingredients 1 gallon dry white wine 1 cup peach-flavored brandy Zest only from 4 oranges Ice cubes 2 quarts club soda, chilled 8 large ripe peaches, peeled, pitted, quartered

Directions Mix wine, brandy, orange zest. Chill well.

Just before serving, add soda and serve over ice with peaches.

Note: You can use fresh hulled strawberries in place of the peaches.

Serves: 16-24 Can do ahead.

Assorted cheese, crackers, olives and nuts Wedding • July 2013

Cold Poached Salmon Food & Wine Ingredients 8 pieces salmon fillet (3 pounds) ½ bottle dry white wine 1 bay leaf 2 cloves garlic, chopped 2 shallots or scallion whites, chopped salt, pepper, cayenne Directions Put fish in one layer in a pan. Add rest of ingredients and sufficient water to cover fish. Lay parchment paper or double layer of wax paper over fish. Cover pan. Bring to gentle simmer over medium heat. Cook about 10 minutes, until firm, but with some give when pressed. (A two-pronged fork will slip in easily.) Cool, uncovered, in cooking liquid.

Remove skin, if desired, and refrigerate. Serve with Green Herbed Mayonnaise.

/

kl

Green Herbed Mayonnaise

French Potato Salad

Ingredients 1 ounce young spinach (1 cup firmly packed) 2 ounces Italian parsley without stems (1 cup firmly packed) 2 medium cloves garlic 2 ounces cilantro (1½ cups firmly packed) 1 tsp. lemon juice 1 cup light mayo ½ cup non-fat yogurt cayenne milk or water (optional)

Ingredients 3 pounds large waxy potatoes, such as Yukon gold or red-skinned 1/3 cup dry white wine 2 large shallots, minced ¼ cup red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon salt ½ teaspoon freshly ground pepper ¼ cup extra-virgin olive oil ¼ cup chopped parsley

Directions Blanch spinach and parsley 6 seconds in boiling water. Drain, run under cold water and squeeze dry in dish cloth. In food processor with motor running, drop in garlic and mince.

Add spinach, parsley and cilantro and process to chop. Add rest of ingredients and process until greens are well blended. Chill several hours, or preferably overnight, to meld flavors.

Serve over chilled salmon.

Directions Put the potatoes in a large stockpot of salted water, bring to a boil, and cook until the potatoes are tender, about 25 minutes from the time the water boils; drain.

As soon as the potatoes are cool enough to handle, peel off the skins and slice the potatoes. Put them in a large bowl and toss with the wine while they are still warm. Add the shallots and toss to mix.

In a medium bowl, whisk together the

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Wedding • July 2013

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vinegar, mustard, salt, and pepper until blended. Gradually whisk in the olive oil until emulsified.

Pour the vinaigrette over the potatoes and toss to coat. Toss with the parsley shortly before serving.

Note: Because there is no mayonnaise in this light, flavorful potato salad, it can be set out at room temperature for hours.

Green Bean Salad Ingredients 2 pounds green beans, trimmed and broken in half 1 small onion, thinly sliced 1 large red pepper, roasted, peeled, seeded, and cut into very thin strips ¼ cup sherry vinegar ¾ cup extra-virgin olive oil Salt and freshly ground pepper Directions In a large stockpot of boiling salted water,

cook the beans until they are tender, 4 to 6 minutes. Drain in a colander and rinse with cold running water, drain well.

In a large salad bowl, combine the green beans, onion and roasted red peppers. Drizzle on some of the vinegar and oil. Toss well, add more vinegar and oil as desired. Toss well.

Season with salt and pepper to taste and toss again. Serve at room temperature.

Note: If you can obtain an affordable quantity of French green beans their flavor and texture are superior. If you do cook the thinner beans, simply cut off the stem ends and leave them whole.

8 teaspoons baking powder 2 teaspoons salt Directions Mix and knead well all the ingredients. Spoon onto a cookie sheet or roll out ¼-inch thick and cut into 2-inch rounds.

Bake at 450 degrees for 7 minutes. Remove from cookie sheet, cool, then freeze.

To serve, remove

Buttermilk Biscuits Ingredients 4 cups all-purpose flour ½ cup shortening 2 cups buttermilk 1 teaspoon baking soda

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Wedding • July 2013

from freezer (do not defrost) and bake at 400 degrees for 7 minutes.

Yield: 4-6 dozen. These are great to keep in the freezer.

Lemon and Olive Oil Cake (Makes one 9 ½-inch cake) Ingredients 1¾ cups cake flour 2 teaspoons baking powder Pinch of salt 1 cup granulated sugar Zest of 4 organic lemons 3 eggs

¼ cup lemon juice (from 1-2 lemons) Scant 1 cup whole-milk plain yogurt 2/3 cup extra virgin olive oil About ¼ cup powdered sugar to sprinkle on top of the cake Strawberries or raspberries to garnish (optional) Directions Preheat the oven to 375°F and grease a 9½inch cake pan with olive oil, then dust it with flour.

Sift together the flour, baking powder and salt and set aside. Add the zest to the granulated sugar and rub together to infuse the

sugar with the zest’s lemon flavor.

Using a stand mixer with a whisk attachment, beat on medium-high speed the sugar and eggs until the mixture has lightened in color and doubled in size, 2-3 minutes. On low speed, whisk in the lemon juice and yogurt.

Add the olive oil, pouring slowly so that flows in a stream. Mix in until it is combined.

On the lowest speed, stir in the flour mixture only until combined. Pour the batter into the prepared cake pan and bake for 40-50 minutes. (A toothpick inserted in the center should be clean.)

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Rosewood Market Wedding • July 2013

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Wedding • July 2013

Kaylin Boyd & Sean Buckley April 20, 2013 The Farm at Old Edwards

W

hen Kaylin and Sean Buckley began planning their wedding, Kaylin said the couple knew they wanted to do more than just gather with friends and family for a few hours.

“We knew we wanted a destination wedding and immediately thought of Highlands because of our love for the mountains and the casual elegance of this town,” she said.

The couple escapes to Highlands whenever they can, and Kaylin said that sharing a special weekend in the mountains with their guests was perfect.

“Highlands is a special place to us, and we knew it would be the perfect place to celebrate such a special day,” she said.

The couple’s pre-wedding activities included a bridesmaid luncheon at Madison’s, a rehearsal dinner at Highlands Country Club and several relaxed evenings at The Ugly Dog. Kaylin and Sean were married April 20 in a garden ceremony at The Farm at Old Edwards, and a reception followed in the pavilion.

Soloist Molly McKim sang “The Lord’s Prayer” during the ceremony, which also featured music by a quartet.

The couple was joined at the alter by 20 attendants. Sean’s father, Ferber Buckley, served as his best man, and Kaylin’s sisters, Kathryn and Heighlen, were her maids of honor.

Kaylin wore a strapless lace Alvina Valenta gown with a sweetheart neckline and her best friend’s veil, and Sean wore a tuxedo.

Guests began the reception with music by the quartet during a cocktail hour in the pavilion, followed by the band Mo Soul during the reception.

Kaylin said that the couple wanted the reception to be fun, and Mo Soul added to the experience, making sure none of the guests wanted to leave the dance floor.

In addition to the band, the couple’s guests also enjoyed a photo booth, and attendants pasted photos into the guest book where the guests could personalize their messages.

The couple’s flowers were designed by Oakleaf Flower & Garden and captured a simple elegance, playing off of the natural landscape with neutral colors. The couple chose a four-tiered white cake from Kelly Kakes in Atlanta, which was also decorated with a cascade of fresh flowers to match others used in the celebration.

The couple’s menu included Beef Wellington and a halibut station as well as white asparagus soup and a salad station. In addition, Kaylin said that one of her favorite highlights was a shrimp and grits station.

After a wedding trip to Cap Maison on the island of St. Lucia, the couple resides in Buckhead.

Photos on pages 38-40 by 6 of Four Photography.

Wedding • July 2013

39 •

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LOCATED IN THE HEART OF CASHIERS Open Year Round! 800-346-6846 • 828-743-9939

58 HWY 107 N., CASHIERS, NC 28717 www.laurelwoodinncashiers.com

• 40

Wedding • July 2013

Dining & Shopping Guide —Wedding edition Annawear Come to Annawear for an extensive line of premium denim including Joe’s, Citizens of Humanity, Seven for All Mankind, Hudson, AG, Paige and Red Engine, along with shoes, tops, dresses and more to complete your Highlands wedding look.

Please see our ad on page 44.

Oakleaf Oakleaf Flower & Garden is Highland’s premiere flower and garden shop. Filled with fragrant blooms, lush mountain foliage and the choicest antiques and accessories, every corner of the shop is a feast for the senses. Services include wedding flowers, party flowers, fresh flowers daily, garden design, container gardens, herbs, unusual perennials, tropical garden ornaments, books and art, reed diffusers, candles ad lotions. Please see our ad on page 47.

The Ugly Dog Pub South 4th St. Highlands, NC 828.526.8364 www.theuglydogpub.com

Shiraz For 28 years, Shiraz has provided hand-woven oriental rugs to Highlands.

We offer rug repair, reweaving, restoration and cleaning and also have showrooms in Tampa, Sarasota, Naples and Orlando. Please see our ad on page 19.

There is always something to enjoy at the pub or Dog House, with weekly drink/menu specials and live music. Every Wednesday and Saturday night we play host to a different band that will get you off the streets and out of your seat! On Sunday we offer brunch and a fresh Bloody Mary Bar with many different ingredients, such as bacon infused vodka, so you can create your own uniue and favorite flavor.

We love to host wedding parties and have special menu options for your event. So come sit and stay a while at The Ugly Dog Pub and Dog House!

Pub: Monday - Thursday 4pM | Friday - sunday 12pM Dog House: Tuesday - sunday open aT 11:30 aM follow us on facebook/twitter/instagram @theuglydogpub

Wedding • July 2013

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The Dry Sink Featuring everything newlyweds need for outfitting their kitchen, The Dry Sink specializes in gourmet cookware, utensils, cutlery, small appliances and more. Pictured is enameled cast iron cookware by Le Creuset, an iconic kitchenware staple for almost a century. The color is “Soleil,” Le Creuset’s newest hue. The store offers bridal registry, gift wrapping and shipping. Please see our ad on page 20.

Highlands Gem Shop Cabin Couture Cabin Couture offers wedding gifts, furniture, lamps, antiques, pillows, rugs, duvet covers and shams, quilts, art, candles, jewelry, pottery, unique home decor, antlers, cowhide purses and more. Visit us in downtown Highlands at 468 Carolina Way or online at www.cabincouture highlands.com. Please see our ad on page 3.

Mill Creek Gallery Mill Creek Gallery offers wedding photography by Cynthia Strain and custom picture framing for your cherished images. Please see our ad on page 15.

Since 1952, Highlands Gem Shop has provided fine jewelry, diamonds, colored stones and pearls to Highlands. In addition to their large jewelry selection, they also offer a wide variety of custom gifts, perfect for any bride-to-be.

Please see our ad on page 26.

706.746.5932

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Wedding • July 2013

Mirror Lake Antiques Candlelight dinners begin at Mirror Lake Antiques. We also have special jewelry for your special day and wedding reception accessories. Please see our ad on page 9.

Weddings Events Fine Dining

High Cotton Luxury Linens High Cotton Luxury Linens carries a wide selection of fine linens and bedding. Pictured i s 4 0 0 - t h re a d c ou nt hand-embroidered percale bedding by Reed Family Linens, which has been in business since 1852. Please see our ad on page 15.

All Inclusive Packages Available

Now Booking

706-746-2060 205 Carolina Street • Dillard, GA 30537 Rabun-Manor.com • facebook

T.A. Anderson Goldsmith This watermelon tourmaline necklace with diamonds and 14-karat gold was handmade by Sharon at T.A. Anderson Goldsmith. T.A. Anderson designs and handcrafts rings, necklaces, bracelets and much more and sells many other jewelry items. Please see our ad on page 15.

Wit’s End

“We Look Forward To Seeing You” Fresh Fruits & Vegetables Jams & Jellies baked goods PrePared Foods take out bbQ Catering Hwy 64 East • Cashiers, NC 28717

828.743.4334

www.CashiersFarmersMarket.com

Wedding • July 2013

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Popular this season is our featherweight cashmere topper in a rainbow of colors. Also shown with KEP designs enamel charm bangles and flower necklace. A Highlands tradition since 1940, Wit’s End features an extensive collection of ladies clothing and accessories, from casual to evening. Please see our ad on page 15.

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The Summer House Michael Stars Free People CP Shades BB Dakota Tulle Jeans: Joes, Citizens, AG, Hudson and more!

The Summer House features gifts for the home, including this metalware by Beatriz Ball, a perfect gift for newlyweds.

The Summer House also offers a bridal re g i s t r y s e r v i c e .

Please see our ad on the inside back cover.

Highland Hiker Visit the Highland Hiker for everything you need for the adventurer within. From luggage to gear, swimwear to outerwear, we are your go-to source for all your honeymoon needs. We carry Barbour, Filson, Patagonia, North Face and many other top-notch brands. We also offer custom registry service by appointment. Please see our ad on page 2.

Peak Experience Find us On Facebook

Upstairs Shoe Boutique and Sale Room

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Main Street Highlands In the Galax 526-4660 Check Out Purse by Annawear • 44

Silver Eagle Don’t forget the groomsmen.

Pictured here are great gifts for guys: a pocket knife, cuff links, watch and other jewelry. Silver Eagle also offers a wide selection of jewelry for women. Please see our ad on page 23.

Visit Peak Experience for beautiful accessories and jewelry for weddings and other special events, or select a gift for the newlyweds’ home.

Pictured here are salt and pepper shakers by Michael Aram.

Please see our ad on page 31.

Wedding • July 2013

On The Verandah On the Verandah offers aged steaks, fresh seafood, seasonally inspired cuisine, innovative food pairings and an extensive wine list to complement a perfect evening. Dinner awaits you nightly from 5:30 p.m. The bar opens nightly at 4 p.m. for small plates and cocktails Also join us for live music Friday and Saturday nights, and a Champagne Brunch and Bloody Mary Bar on Sundays from 11 a.m. to 2 p.m. Please see our ad on page 29.

The Ugly Dog and Dog House From pre-wedding to post-wedding events, The Ugly Dog and Dog House have you covered. The Dog House is the perfect place for a rehearsal dinner or to gather with smaller groups. The Ugly Dog Public House is open late and is perfect for a casual after-party. The Dog House is open regularly for lunch, serving burgers, fries, sandwiches and more. The Ugly Dog offers pub fare, craft beers and an excellent wine list. Please see our ad on page 41.

Wedding • July 2013

Madison’s Relax for an unforgettable meal at Madison’s, where every nuance of each ingredient is brought to vibrant life by Old Edwards’ talented culinary team. Also visit the new Rooftop Terrace for lunch and innovative “culinary cocktails” with herbs picked to order. Please see our ad on the inside front cover.

Altitudes at Skyline Lodge With a new bar in the restaurant lobby area, Altitudes is a perfect complement to the comprehensive wedding venues at Skyline Lodge. The restaurant features an extraordinary variety of specialties — from lump crab cakes to French onion soup to our entree selections that include Trout Meuniere, Black Angus filet mignon and Chateaubriand. Please see our ad on page 35.

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Ruka’s Table Highlands Smokehouse Highlands Smokehouse has something for everyone. All meat is smoked in-house. Pork is served pulled, and the brisket is possibly the best and most tender around. The menu is so varied even vegetarians can find something to love.

Please see our ad on page 28.

Ruka’s Table offers an innovative twist to Southern cuisine using locally farmed ingredients. Chef Justin Burdett was voted into Best Chefs America and nominated by Food & Wine as one of the top 100 Best New Chefs in America in 2013. Come experience fine Southern dining at its best.

Please see our ad on page 36.

Wolfgang’s Restaurant & Wine Bistro

Flip Side

Taste the difference, always fresh! Wolfgang’s Restaurant and Wine Bistro invites you to experience the culinary prowess of Chef Wolfgang Green and Chef Chris Dupont. Don’t miss our signature dishes or the best steaks and freshest seafood in town. Dine in our garden pavilion, historic home or relax in the bistro. We can also host private parties, rehearsal dinners and other special events. Please see our ad on page 11.

This “All American burger joint” is open for lunch and dinner seven days a week. Enjoy the burger creations, hot dogs, hand-cut fries, onion rings and a variety of other sandwiches, salads and daily specials. The restaurant also features a full beer and cocktail menu. Catering and carryout are also available. Please see our ad on page 33.

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Wedding • July 2013

Index of Advertisers Accommodations High Hampton Inn & Country Club . ............... 10 Inn at Half Mile Farm ..................................... 32 Laurelwood Inn .............................................. 40 Old Edwards Inn & Spa ............ Inside front cover Skyline Lodge . ............................................... 35 Animals Cashiers-Highlands Humane Society . ................ 14 Antiques Mirror Lake Antiques & Jewelry ....................... 9

Lonesome Valley ............................... Back cover Mountain Party Tents & Events ...................... 16 Rabun Manor ................................................. 43 Sawyer Family Farmstead .............................. 16 Sky Valley Weddings . ..................................... 42 Flowers Oakleaf Flower & Garden ............................... 47 Furniture and Home Accessories Cabin Couture . ................................................. 3 Shiraz Oriental Rug Gallery ............................ 19 The Summer House ................. Inside back cover

Art & Photography Mill Creek Gallery ........................................... 15

Homebuilders and Remodeling America’s Homeplace ..................................... 16 Keystone Kitchen & Bath . .............................. 48 Nantahala Flooring Outlet . ............................ 22

Clothing Annawear ...................................................... 44 Wit’s End ........................................................ 15

Jewelry Highlands Gem Shop . .................................... 26 T.A. Anderson Goldsmith . .............................. 15

Event Planning & Venues Cashiers Historical Society . ............................ 29 Distinctive Design Events ............................... 37

Media WHLC FM 104.5 . ............................................ 18

Wedding • July 2013

Outdoor Clothing and Gear Highland Hiker ................................................. 2 Real Estate Sales & Rentals Betsy Paul Properties ..................................... 12 Pebble Creek Village Vacation Rentals .............. 8 Preserve at Rock Creek ..................................... 1 Restaurants and Catering Altitudes ........................................................ 35 Cashiers Farmers Market ................................ 43 Flip Side ......................................................... 33 Highlands Smokehouse . ................................ 28 The Lost Hiker ................................................ 27 On the Verandah ............................................ 29 Rosewood Market .......................................... 37 Ruka’s Table . .................................................. 36 The Ugly Dog Pub . ......................................... 41 Wolfgang’s Restaurant & Wine Bistro ............. 11 Retail Dry Sink ......................................................... 20 High Cotton Luxury Linens ............................. 15 Peak Experience ............................................. 31 Silver Eagle .................................................... 23

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• 48 CASHIERS - 828.743.6895

Wedding • July 2013 ASHEVILLE - 828.274.6711

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