On the Verandah

A Wine Destination

A visit to On the Verandah proves to be the perfect mood elevator, thanks to a carefully weighed menu and a warm, sunshiny staff – 1536 Franklin Road in Highlands, (828) 526-2338.

Boy, did we need a break. Tricia and I arrived at On the Verandah the first Thursday in September. I’d ask you to cast your memory back to that particular stretch of time – when the entire Plateau was shaded and sogged by what felt like 37 days of driving rain and lowering skies, when even the otters at Lake Ravenel were considering a relocation to central Florida.

That’s why when we were seated on the airy porch that overlooks Lake Sequoyah, our spirits were lifted just a bit. And then when sunset allowed a panoramic burst of sunlight to transform that porch into something golden, you could feel the mood of the place increase by 67 percent. Of course, that mood couldn’t be sustained if the kitchen were inattentive or the serving team was off its game, but On the Verandah came through, just like that unexpected September sunshine. Tricia and I had settled on the tapas route, planning to load the table with a host of small plates – Fried Brussels Sprouts; Lobster Piccata; Fried Brie paired with Candied Pecans and served with Toasted Baguettes. We balanced those selections with a pair of Summer Strawberry Salads, which seemed like the correct tonic for the week of depressing weather – Baby Spinach tossed with Strawberry Vinaigrette, Toasted Walnuts, Fresh Strawberries, and Feta Cheese. (See – doesn’t that sound just as cheerful as that blessed golden sunset?) But here’s the thing – our carefully balanced dining plan was jettisoned by the unswerving cheerleading of our server Hailey – she flashed a 125-watt smile and charmed (coerced?) us into just considering the Entrees, and from then we were lost.

Added to the bill of fare – Natural Chicken, grilled and served with carefully-calibrated Chimichurri, Black Beans, and Yellow Rice; and Fresh NC Trout accompanied by lemon-butter. These were each exquisite and each paired with selections from OTV’s vast wine selection.

This is where that relentlessly cheerful Hailey came through again – it’s turns out she has an almost encyclopedic knowledge of OTV’s wine program and knew how to wield it. Later, I did a deeper dive into that wine program and discovered why the staff was so warm and attentive. It all comes down to the fact that owner/chef Andrew Figel treats everyone in the place like family. Every year, during the fallow winter months, he takes everyone on wine trips across the country – places like Sonoma and Napa and the Willamette Valley. They visit vineyards and explore the operations of dozens of labels.

And they’re little vintners, not the major corporations that are wrestling control of the market in unprecedented numbers. Owner / Chef Andrew Figel and his crew build personal relations with these operators and he’s stocked the restaurant with their exclusive vintages. That explains the strength of On the Verandah’s wine list, and it also explains the marvelously comforting manner of the staff. They’re treated like family, and those annual wine trips keep everyone knowledgeable and imbued with the knowledge that they’re valued. If you’d like to experience the fruits of those wine trips and discover for yourself whether Hailey was paying attention on those trips, make reservations for On The Verandah’s Argyle Wine Dinner, set for November 11. It’s a marvelous six-course event, with dishes selected by OTV’s trio of sommeliers to perfectly match Arygle’s bubbly vintages.

by Luke Osteen photos by Susan Renfro

Where Flavor Welcomes Savor

With his new certification from The Court of Master Sommeliers, D’Arcy Adams brings a deep sophistication to Wolfgang’s extensive wine selection. Determine for yourself the depth of his wine knowledge at 474 Main Street in Highlands.

D’Arcy Adams

For D’Arcy Adams, Wolfgang’s restaurant has long been heralded as a Shangri-La for Wine Lovers. Since its opening nearly 30 years ago, owners Mindy and Wolfgang Green have cultivated a wine list that has grown to the stratospheric and fostered a staff passionate about wine. Recently they announced that the restaurant’s wine director, D’Arcy Adams, passed the first of the four levels of difficulty of the Court of Master Sommeliers exam – Level One. Requiring the recipient to have an extensive knowledge of wine, the qualification serves as a powerful endorsement of Adams’ knowledge and skills. Nine years ago, Adams moved from West Palm Beach and started work as a bus boy at Wolfgang’s. He rose through the restaurant hierarchy from bistro server to restaurant server and for the last five years, bartender. Two and half years ago he took on the wine program and began studying for the exam. Next year he plans to sit for the next level test – Certified Sommelier.

Adams said that, “It was the beverage program at the restaurant that inspired me to learn about wine.” The Greens have always taken the extra step toward making wine drinkers (from novice to expert) feel that they can order something better than what they may have imagined at a morethan-fair price. It’s a feat they have been able to accomplish by offering a wine list with a combination of great values that is sympathetic to the food on the menu and by encouraging a team eager to share their knowledge. Wolfgang’s is one of only three area restaurants to receive the prestigious Best of Wine Spectator Award. The award recognizes restaurants with wine lists that are interesting, appropriate to their cuisines and appeal to a wide range of diners. As Mindy Green noted “We devote a great amount of time and attention to our wine list – ensuring our patrons are presented with a diversity of taste profiles and price points. “ Adams works the floor nightly, assisting customers in selecting a wine well matched to the food they are ordering and putting customers at ease with an 800-item list that has been assembled to satisfy any taste. Whether you want a California fruit bomb, an old-school Napa cabernet, a grower Champagne or a good selection of half bottles, he excels at finding just the right bottle at just the right price. For more information, visit wolfgangs.net.

by Marlene Osteen

A Tour of Rhone Valley

The entire suite of French cuisine’s flavors and sensations will be celebrated at The Vineyard at 37 High Holly’s A Tour of Rhone Valley – Friday, November 11. Contact Rosewood Market for reservations: (828) 526-0383 or rosewoodgourmet@gmail.com.

There can be little question of the gustatory reward one can receive from a meal of French food and wine. So, this is one for the diehard Francophile, who longs for a meal true to the regional cooking of the country. On Friday, November 11, The Vineyard at 37 High Holly presents “A Tour of the Rhone Valley”, classic French cuisine from Chef Tim Lundy of Rosewood Market paired with the award-winning wines of Ferraton Peres & Fils Vineyards. For the pastoral setting of The Vineyard, Lundy has fashioned a scrumptious menu inspired by the traditions of every foodie’s paradise – Provence, and its neighbor Languedoc. A glorious start to dinner is a plate of “Escargot mode du Lundy “– that is snails in the style of Chef Lundy - bathed in a broth of Pernod, tucked into a tiny bouchée (pastry case). Ideally paired with the dish and invigorating the palate is Bernard Gaucher champagne, remarkable for its bright acidity and refined mousse. What follows is the planet’s very finest kettle of fish, bouillabaisse. Classically prepared with a tomato and fennel base, its infused with saffron and enriched with the garlicy mayonnaise of the region, rouille. It’s a delicious companion to the white fruit notes and soft mouth feel of the 2020 Cotes du Rhône Samorens Blanc

A wonderfully fatty duck breast strewn with slightly sweet, seasonal stone fruit is simply seductive with one of the great wines of Southern Rhone, 2020 Gigondas Les Murailles – full and long in the mouth with complex aromas of ripe cherries, and silky tannins. The centerpiece of the meal is cassoulet – the famous dish of the Languedoc. Along with bouillabaisse from neighboring Provence, it is the regional dish which has most conquered the culinary world. Or as one Samuel Chamberlain described, “the region’s epic contribution to the contentment of mankind.” Its foundation is the toothsome white bean of the region, artfully orchestrated by Lundy with duck legs and spiced sausage. A recipe that is powerfully transportive when served with the 2018 Ferraton St Joseph “la Source” – a supple wine with a long and spicy finish and nose of black currant and violet. Cheese in profusion comes next – luscious French cheese, creamy and firm, pungent and mild. The finale is a brilliant composition of delicately poached pears with a vibrant Poire William Sorbet. A splendid conclusion to a memorable meal, paired with the exquisite Condrieu “Les Mandouls” 2019- a ripe and honeyed wine with delicate tastes of orange and white flowers, it’s elegant and balanced on the tongue. Cost is $150 per person. Call Rosewood Market for reservations, - (828) 526-0383.

by Marlene Osteen

An Autumn’s Impromptu Party

In this season of mellow fruitfulness, the pairing of wine and cheese is an absolutely appropriate indulgence.

If to everything there is a season, then surely autumn is the season for entertaining. The vibrant foliage and crisp blue skies trigger a need to fling open the doors and invite friends in. Having friends over is the universes’ way of telling you that there’s reason to celebrate. What’s needed now is the glamorous nonchalance of an impromptu party – a joyful fete that calls not for long hours in the kitchen. As the empresses of entertaining would suggest, a wine and cheese pairing party is what’s called for. But where to begin? The key to understanding successful pairings is understanding that as cheese varies in fat content, texture and flavor, so wine changes in acidity, body and structure. What follows are some basic guidelines and classic match ups. Fresh and soft cheese have an affinity for crisp whites, dry roses and sparkling wines. Brie, Camembert, Chevre, Mozzarella and Ricotta play well with Sauvignon Blanc, dry Riesling, Pinot Grigio, Gruner Veltliner, and unoaked Chardonnay. Classic pairings: Champagne and Brie – the stinging bubbles of champagne unite in holy matrimony with the unctuousness of a triple cream Brie. Sauvignon Blanc and Goat Cheese – the pronounced acidity of the Sauvignon Blanc is delicious with the earthiness of the goat cheese. Semi-hard and medium aged cheeses need heartier whites and fruiter reds. Havarti, young Cheddar, Jarlsberg, Manchego and Monterey Jack are ideal with Chardonnay, white Rhone blends, Pinot Noir, Beaujolais and Merlot. Classic pairings: Pinot Noir and Gruyere – the ripe red berry flavors of a Pinot Noir are just right for the nutty flavors of a Gruyere. Hard Aged cheeses with full-bodied whites and tannic reds. Aged Cheddar, aged Gouda, Pecorino, Parmigiano Reggiano, and Asiago have an affinity for aged white Burgundy, red Rhone Blends, red Burgundy, Cabernet Sauvignon, Barolo, and Zinfandel. Classic pairing: Cabernet and aged Cheddar, the fat in the aged cheddar is an equal match to the mouth drying tannins of the Cabernet. It is, as one writer said, like a rare blind date that leads to fireworks.

Blue cheeses need wines with oomph and sweetness to balance the bold flavors and saltiness of a blue. Think Stilton, Gorgonzola, Roquefort, Carbazole as a match for red Port, Tawny Port, Sauternes, Sherry or Banyuls. Classic Pairing: Aged Port and blue Stilton – known for its full body and sweetness, Port needs a companion with an equally big personality. As I’ve tried to suggest, it’s fun to open a range of wines with a selection of cheese. But should you decide to pour one wine only, then the acid, minerality and slight sweetness of an off dry Riesling will partner broadly.

by Marlene Osteen

Chef Louis Osteen

Brown Oyster Stew

This month’s comforting Autumn Stew is a warm valentine created by Marlene’s late husband, the marvelous Chef Louis Osteen.

With October come thoughts not of autumn leaves but of a bowl of stew. Not just any stew, but a brown oyster stew – a silky, saline, succulent bowl of fat, luscious bivalves cloaked in cream and topped with benne seeds as prepared by my late husband, Chef Louis Osteen.

More than 40 years ago, before it was fashionable to do so, Louis would scour old cookbooks, reinvigorating long forgotten recipes. Such was the case with the stew. It became a mainstay on our restaurant menu and something of a banner for Southern chefs of the 1980’s who were creating their own culinary patois, celebrating the re-emergence of Southern cookery. It’s especially poignant to me now recalling the last time I slurped that stew. It was in October 2018 at a gala at The Farm at Old Edwards honoring Louis – half a dozen chefs, culinary comrades who like Louis have a history of worshiping at the altar of Southern cooking, joined together to serve up a meal worthy of even the most finicky a Southern aristocrat. The stew scrupulously made according to Louis’s recipe by acclaimed chef Mike Lata of Charleston was as extravagant and delicious as remembered.

Brown Oyster Stew with Benne Seeds Reprinted from Louis Osteen’s Charleston Cuisine Ingredients 4 tablespoons Benne seeds 2 tablespoons peanut oil 2 tablespoons pancetta, diced 2 tablespoon yellow onion, minced 2 tablespoons all-purpose flour 1 ¼ cups heavy cream 24 fresh oysters, shucked, liquor reserved 1 ¾ cups fish stock or bottled clam juice 1 teaspoon fresh thyme, chopped 1 teaspoon sesame oil 2 tablespoons Italian parsley, chopped Salt and pepper to taste Directions

1. Place the benne seeds in a small heavy-bottomed pan over medium heat and roast 9 minutes or until dark and fragrant.

Remove from the heat, roughly crush half the seeds with a spoon and set aside. 2. Heat the oil in a heavy bottomed sauce pan over low heat. Sauté pancetta for about 5 minutes or until lightly browned. Remove with a slotted spoon and drain on a paper towel. 3. To the oil in the pan add the onion and crushed benne seeds and sauté for about 3 minutes, stirring frequently. When lightly browned, add the flour, stir to combine and cook 2 minutes.

4. In a separate pan heat the cream to just below a simmer. 5. Add the reserved oyster liquor, fish stock or clam juice and thyme to the onion simmer, stirring with a whisk for about 2 minutes or until lumps disappear. Add the warm cream and simmer 5 minutes. Add the oysters and whole benne seeds, along with the lemon juice, sesame oil, and parsley. Leave the stew on the heat until the oysters just begin to curl. Quickly remove the saucepan from the heat and add salt and pepper to taste. 6. Divide the stew among four warm soup bowls. Garnish with the reserved pancetta and serve at once, accompanied by oyster crackers or buttered toast fingers. At the table the stew should be hot and steamy and the oysters plump and juicy.

by Marlene Osteen

October Wine Tastings

When a certified sommelier and her wise managing partner host a series of wine tastings, the emphasis is on wise counsel and ebullient celebrations – The Highlands Wine Shoppe is offering a series of wine tastings throughout the month.

Stephanie Miskew

When local wine lovers want to know what wine to pair with their dinner or serve at their next party, they seek out the advice of the experts at the Highlands Wine Shoppe, 269 Oak Street. Owner Stephanie Miskew, a Certified Sommelier, and Host of the Wine Atelier Podcast; and Managing Partner Annelize Giliomee are savvy wine professionals with an infectious and enthusiastic passion for wine. Every Thursday they host a wine tasting that is, as has been said before, “the most fun you can have with your clothes on.” The mood is always lighthearted and breezy – folks linger and talk about the wine choices. There’s a good chance that Stephanie or Annelize will join you at the table to chat, and best of all you can choose to savor and sip at one of the outdoor tables. The Wine series is held from 4:30 to 6:30 P.M. and cost $25.00 per person. Accompanying the wines are a selection of charcuterie. Special surprise guests are likely to appear during any of the tastings. The series is informal, and reservations are not required. Thursday, October 6, at Highlands Wine Shoppe: Old World vs New World: The terms “Old World” and “New World” continually sparks debates among wine lovers. Beyond geography what are the stylist differences? For those seeking to better understand the wine world, here’s a chance to delve into the differences in Pinot Noirs and Chardonnays from different sides of civilization.

Thursday, October 13, at Highlands Wine Shoppe: Sicilian Splendor. Getting to Italy can be a drag. Instead lace up those hiking shoes and take a trek up the hill to the Wine Shoppe. Sicily is blessed with an abundance of all the right ingredients, climate, soil and exciting indigenous grape varietals. Whether it’s Nero d’Avola or Carricante, prepare to be astounded and fascinated.

Thursday, October 20 at Highlands Wine Shoppe: Wines from Old Vine: What are “old vine” wines and what if anything is special about them? Normally referring to vines 25 to 50 years old, many believe that older vines produce grapes with more concentration yielding more fruit forward wines. Learn why so many of today’s elite producers are seeking older heritage vineyards. Thursday, October 27 at Highlands Wine Shoppe: Boo-tiful Reds: As Stephanie described, “Frightfully delicious wines from around the globe representing a variety of styles and flavor profiles.” Think Napa, Bordeaux and Rioja.

by Marlene Osteen

thelaurelmagazine.com/cuisine

To see the most up-to-date information about dining on the plateau visit thelaurelmagazine.com/restaurants

Plateau Dining Guide

The Restaurants of the Highlands Cashiers Plateau

Meals Wine Full Bar Children’s Menu Vegetarian Selections Reservations Recommended Dress Code Live Entertainment Outdoor Dining Take Out Ad On Page

HIGHLANDS AREA RESTAURANTS The 4118 Kitchen + Bar The Bistro at Wolfgang’s Calder’s Cafe 64 Highlands Plaza (828) 526-5002 L, D n n n C n 134 460 Main Street (828) 526-3807 D n n n n NC n n 5 384 Main Street (828) 200-9308 B, L n C n n 143

The Dancing Bear at The High Dive 476 Carolina Way L, D n n n n C n n 138

Fire + Water Restaurant Reservations Required (828) 526-4446 B, L

n n C n 19 Four65 Woodfire Bistro + Bar 465 Main Street (828) 787-2990 L, D n n n C n n 137 Fressers Courtyard Cafe Village Square, 470 Oak Street (828) 526-4188 L, D n n n C n n 135 Highlands Smokehouse 595 Franklin Road (828) 526-3554 L, D n n n C n n 144 Hummingbird Lounge 455 Main Street Highlands, NC (828) 787-2525 L n n n NC n 75 *The Kitchen CarryAway & Catering 350 S. Fifth Street (828) 526-2110 L, D n n 135 Lakeside Restaurant Smallwood Avenue (828) 526-9419 D n n n n n NC n n n 143 Oak Steakhouse at Skyline Lodge 470 Skyline Lodge Rd (828) 482-4720 D, SB n n n n NC n n n 130 On the Verandah Highway 64 (Franklin Road) (828) 526-2338 D, SB n n n n C n n 139 Paoletti’s 440 Main Street (828) 526-4906 D n n n n NC n 141 *Rosewood Market Main Street (828) 526-0383 L, D n n NC n 136 The Ugly Dog Pub 298 South 4th Street (828) 526-8364 L, D, SB n n n n C n n n 145 Wolfgang’s Restaurant 460 Main Street (828) 526-3807 D n n n n NC n n 5 CASHIERS AREA RESTAURANTS The Orchard Highway 107 South (828) 743-7614 D, n n n n n C n n 142 Town & Country General Store Deli 14 Raggedy Lane (828) 547-1300 L n n 206 Zookeeper 45 Slabtown Road (828) 743-7711 B, L, SB n C n n 142 SAPPHIRE/TOXAWAY AREA RESTAURANTS Grand Olde Station 502 Blue Ridge Road. Lake Toxaway (828) 966-4242 D n n n n C n n 166 Greystone Inn 220 Greystone Lane, Lake Toxaway (828) 966-4700 B, L, D, SB n n n NC n n 4 Panthertown Cafe 16614 Rosman Hwy, Lake Toxaway (828) 862-3663 B, L, SB n n C n n 171

B Breakfast L Lunch D Dinner SB Sunday Brunch * Takeout Only Dress Code: C Casual NC Nice Casual J Jacket

HIGHLANDS AREA RESTAURANTS 4th Street Market - (828) 526-4191 Asia House - (828) 787-1680 Bella’s Junction Cafe - (828) 526-0803 Black Bear Restaurant - (828) 482-7020 The Blue Bike Cafe - (828) 526-9922 Bridge at Mill Creek (828) 526-5500 Bryson’s Deli - (828) 526-3775 The Cake Bar - (828) 421-2042 Dusty’s - (828) 526-2762 El Azteca - (828) 526-2244 Highlander Mountain House - (828) 526-2590 Highlands Burritos - (828) 526-9313 Highlands Deli SweeTreats - (828) 526-9632 Los Vaqueros Mexican Restaurant - (828) 482-7040 Madison’s Restaurant - (828) 787-2525 Midpoint (828) 526-2277 Mountain Fresh - (828) 526-2400 Ruffed Grouse (828) 526-2590 Subway - (828) 526-1706 Primary Restaurant & Bar - (828) 526-3555 Wild Thyme Gourmet - (828) 526-4035

CASHIERS AREA RESTAURANTS Buck’s Coffee Cafe - (828) 743-9997 Canyon Kitchen - (828) 743-7967 Cashiers Valley Smokehouse (828) 547-2096 Chile Loco - (828) 743-1160 Cornucopia Restaurant - (828) 743-3750 El Manzanillo - (828) 743-5522 The Fix Bar & Lounge - (828) 743-7477 JJ’s Eatery and Canteen - (828) 743-7778 The Library Kitchen and Bar - (828) 743-5512 Mica’s Restaurant - (828) 743-5740 Mountain Cafe - (828) 577-0469 Sapphire Mountain Brewing Company - (828) 743-0220 Slab Town Pizza -(828) 743-0020 Slopeside Tavern - (828) 743-8655 Subway - (828) 743-1300 Villa Amato (828) 885-7700 Wendy’s - (828) 743-7777 Whiteside Brewing Company - (828) 743-6000 Winslow’s Hideaway - (828) 743-2226

thelaurelmagazine.com/lodging

Plateau Lodging

Accommodations on the Highlands Cashiers Plateau

HOTELS / MOTELS / BED & BREAKFASTS

On Site Restaurant On Site Bar/Lounge Pool Whirlpool Rooms Exercise Facility In Room Microwave/Fridge Cable/Satellite TV Banquet Facilities Wireless Internet Pet Policy Ad On Page

Earthshine Lodge 1600 Golden Road | Lake Toxaway, NC earthshinenc.com | (828) 862-4207 n n n n n 174

Fire Mountain 700 Happy Hill Rd | Scaly Mountain firemt.com | (800) 775-4446 n n n n n n 19

Greystone Inn 220 Greystone Ln | Lake Toxaway thegreystoneinn.com | (828) 966-4700 n n n n n n 4

Old Edwards Inn and Spa 445 Main St | Highlands oldedwardsinn.com | (866) 526-8008 n n n n n n n n n 75

Skyline Lodge 470 Skyline Lodge Rd | Highlands skyline-lodge.com | (828) 526-4008 n n n n n n 130

VACATION RENTALS

The Vineyard at 37 High Holly 37 High Holly Road | Scaly Mountain thevineyardat37highholly.com | (828) 505-6190

VACATION RENTAL AGENCIES n n n n n 226

Berkshire Realty Vacation Rentals 488 Main Street | Highlands meadowsmountainrealty.com | (828) 526-1717

Chambers Realty & Vacation Rentals 401 N 5th St | Highlands highlandsiscalling.com | (828) 526-3717

Landmark Vacation Rentals 17 US Hwy 64 E | Cashiers landmarkvacations.com | (877) 926-1780

Rent in Highlands - CCP 507 Main Street | Highlands rentinhighlands.com | (800) 684-2171 x 302

Silver Creek Vacation Rentals 341 Hwy 64 W, Ste 102 | Cashiers ncliving.com | (828) 743-1999 149

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CASHIERS, NC: High Hampton Resort - (800) 648-4252 Hotel Cashiers - (828) 743-7706 The Lakehouse - (904) 753-0247 Landmark Vacation Rentals- (877) 926-1780 Mountain Vacation Rentals - (828) 743-0258 The Orchard Guest Cottage - (828) 743-7614 Pebble Creek Village - (828) 743-0623 Silver Creek Vacation Rentals - (828) 743-1999 The Wells Hotel A Cashiers Experience - (828) 761-6289

GLENVILLE, NC: Innisfree Bed & Breakfast - (828) 743-2946 Mountain Lake Rentals - (828) 743-6875 Prime Property Rentals - (828) 743-3482

HIGHLANDS, NC 200 Main - (855) 271-2809 Berkshire Realty Vacation Rentals - (828) 526-1717 Chambers Realty & Vacation Rentals - (828) 526-3717 The Chateau - (561) 613-1496 Fairview House - (866) 526-8008 Half Mile Farm - (855) 271-7246 Highlander Mountain House - (828) 526-2590 Highlands House Bed and Breakfast - (828) 787-1186 Highlands Inn - (828) 526-9380 Highlands Inn Lodge - (828) 526-5899 Highlands Resort Rentals - (828) 526-5839 The Inn at Mill Creek - 828-526-9999 The Lodge at Old Edwards - (828) 787-2560 Lullwater House - (423) 488-2799 Old Edwards Inn and Spa - (866) 526-8008 Park on Main - (800) 221-5078 Ray’s Roost - (678) 534-6870 Rent in Highlands - CCP - (800) 684-2171 x 302 Rockwood Lodge - (828) 526-8919 Silver Creek Vacation Rentals - (828) 526-2999 The Wells Hotel - (828) 482-7736 Whiteside Cove Cottages - (828) 526-2222 SAPPHIRE, NC Club Wyndham Resort at Fairfield Sapphire Valley - (828) 743-3441 Foxhunt At Sapphire Valley - (828) 743-7667 Hampton Inn & Suites - Cashiers-Sapphire Valley - (828) 743-4545 Mt Toxaway Lodge & Motel - (828) 966-4582 Sapphire Run at Whisper Lake - (863) 412-5734 Whispering Falls - (352) 470-4085 Woods at Buc - (770) 714-9211

SCALY MOUNTAIN, NC: Fire Mountain - (800) 775-4446 The Vineyard at 37 High Holly - (828) 505-6190

LAKE TOXAWAY, NC Cabins at Seven Foxes - (828) 877-6333 Greystone Inn - (828) 966-4700 Lake Toxaway Realty Company - (828) 508-9141