Fine dining is different at every restaurant, but there is something magical about having a fully prepared gourmet meal in the privacy of your luxurious mountain cabin. Lucky for us, so many of the finest award-winning international chefs have found their way to the Appalachian mountains, tired of the hassle of metropolitan restaurant life, and a few special ones chose to settle right here in Blue Ridge to share their talents.
These professional chefs will come to your cabin, prepare an incredible meal suited to your tastes and dietary needs, and the best part is they clean up all the mess! The surprising part, is this 5-star service is much more affordable than you might think. Seriously. It is! We recommend you consider one of these amazing options (listed alphabetically because we love all 3!) on your next Escape to Blue Ridge.
Steven Lash is a veteran of the restaurant world having worked in some of the top kitchens in Atlanta for over 15 years. Steven’s food is best described as “inspired American cuisine” combining fine dining with local influence inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures.
With over 15 years of restaurant experience, this 33 year old Executive Chef takes pride in sourcing his produce from local farmers, and bringing the best quality to the table for every plate he delivers, so you know it’s fresh! He puts his entire heart, passion, and skillset into dinner parties, family dinners, or an exotic feast for two. He also offers packaged meals that are ready in minutes, so you don’t even need to leave your cabin!
Featured blog cover photo courtesy of Chef Jeff Servin.
Using the freshest, often locally sourced ingredients, Chef Trey is passionate about sharing the experience of fine dining with his clients. His services include initial client consultation, a customized menu plan, grocery shopping, meal preparation, and kitchen clean up!
I’m not sure
if I was in my right mind when I let my two cousins convince me to spend a week
with them in the cabin they rented in Blue Ridge last September. It started as
friendly banter between us at the annual 4th of July family reunion.
My Aunt asked me about my love life, and my cousins snickered. They accused me
of being a workaholic. I assured them that was not the case. They asked me how
much vacation time I had accrued at my job. I admitted to three weeks (It was
actually 5). They challenged me to join them on their annual fall fishing trip,
promised me the master bedroom, and said that if I’d agree to cook the fish
they caught, they’d foot the bill for everything, all week. That included my
choice of wines.
I contemplated. I made them pinky swear to the wines of my choice. My Aunt chided me when she kissed me goodbye that evening. “I look forward to hearing all about you great escape adventure”.
later I was in the back seat of a jeep sans shock absorbers, my suitcase
stuffed with ten books I had been collecting to read on the vacations I had
never found time to take and my cast iron frying pan (because frying fresh
trout in anything else would be a crime).
That evening when we arrived at Eagles Landing, all my trepidations about the “deliverance” experience were evaporated. This cabin was gorgeous. And true to their word, they dropped my bags in the upstairs master suite. I decided to explore the kitchen to see what might already be there to help me execute my “duties” in the next six days. I was impressed with the tools of the trade and took out my tablet to start to create my menu.
Jake and Jeff are twins. My Aunt and her sister (my Mom) were pregnant at the
same time. I was born a mere 34 hours after they were. At family reunions, we
were referred to as the triplets. Growing up we lived just two blocks away from
each other until we all left for college. Our families took summer trips
together for as long as I can remember. Vacationing with these guys wasn’t
going to be a new journey. In many ways, I was hoping it would be a rekindling
of such joyful past adventures. While deciding on the culinary options, I knew
what they’d eat, what they’d abhor, and what would make them gastronomically
morning I woke up to find the car keys on the counter and a credit card. The
note from my cousins said their guide picked them up and I should feel free to
take the jeep into town and shop for whatever was needed to keep us all well
fed and hydrated.
I had done
my internet research on possible provisions before our arrival. My first stop
that morning: Out of the Blue. This is one of the finest gourmet
shops I’ve ever had the pleasure of shopping, and now, on my cousin’s tab, I was
going to indulge for all three of us.
Sara, Out of
the Blue’s founder, who travels all over the world to select wines from small
producers, asked me my vin likes and dislikes. We also discussed my menu ideas
for the next week. I settled on wines from three countries, craft beer for the
boys from the region as well as from Europe, and a selection of cheeses that
she packed on ice for me so I could continue on my shopping adventure. I left
feeling accomplished and I also bid farewell with a promise to revisit before
heading back to the city.
stops were Blue Ridge Olive Oil Co. and Tupelo Tea, two sister stores that abut
one another. My morning rituals are always accompanied by at least one cup of
freshly brewed tea so the first door I chose was Tupelo
Tea. It was amazing;
a “candy store” for tea drinkers. I browsed and sniffed and tasted. After
having indulged in a cup of MOCHA NUT MATE, I left with pouches of PU-ERH
HAZELBERRY and CHINA MILKY OOLONG, as well as a pump jar of honey.
Next door, I found the Blue Ridge Olive Oil Co. to be more than irresistible. I wanted to taste-test every one of their 65+ olive oils and balsamic vinegar from around the world, but alas, the day was short and my palette overwhelmed. I had two salads and two appetizers on my menu that needed the right dressings. Two bottles of olive oil and two of balsamic seemed a bit excessive, but it was my cousins’ nickel. I added a small bottle of blood orange olive oil to the purchase and made a note that I was going to have to make a dessert with this that both of the guys would adore (recipe below).
While downtown, I found my way over to Huck’s General Store. I nearly didn’t find my way back out of there. This is the kind of place that our parents would find on past summer trips, knowing that we kids would be occupied for at least an hour deciding on how we were going to spend the five dollars they gave each of us. Then we’d negotiate with each other for the rest of the trip, swapping pieces of candy and taking turns wearing the raccoon hat. Even though the barrels of candy were overwhelmingly nostalgic, my adult tastes led me to the outstanding selection of rubs, sauces, jellies, pickles, and other canned delicacies. I took a long time deliberating before making my choices: pickled okra, habanero pickled garlic, and Huck’s sweet potato pecan butter. (recipes below).
Man (or in
this case “men”) can not live on just fish alone, so it was off to find some scrumptious
protein. I knew that easy grill meats were in order this week. These guys were
going to want to just kick back with a beer (or 3) after trolling the fishline
all day. I needed to keep it simple but succulent. I wanted a variety of
sausages so my research took me to Margo’s Gourmet Polish Kitchen. Not only did I find a great selection of European weiners
and sausages, but she also carried locally raised beef, pork. chicken and free-range
Now it was
time to take a lovely drive out to Mercier’s Orchard. Mercier’s started over 40 years ago as an apple
orchard, but the second and third generations of the Mercier family have
developed an amazing farm to table experience that draws visitors twelve months
of the year, seven days a week, and from all over the world. I decided that I
would have lunch in their café, and stuffed myself with a delicious salad and a
fried peach pie. That gave me all the energy boost I needed to continue on my
shopping throughout their huge market for the best of provisions.
Mercier’s fresh produce, homemade cheese spreads, and a hefty selection of hard
cider, I had just left myself enough time for my last stop of the day, Ingles Supermarket, Blue Ridge’s large grocery chain
store. Trip Advisor reviews gave Ingle’s nearly 5 stars. It didn’t disappoint.
I found all the rest of the staples on my list and made it home in time to sip
a glass of fine wine while I read three chapters of my first vacation book
before starting dinner.
Snakebite Cocktail: Mix the following in a chilled mug: Six ounces of a dark German Guinness ale from Out of the Blue. A pinch of salt. A tablespoon of liquid from the jar of Huck’s General Store pickled Okra. Stir. Now pour six ounces of Mercier’s Sneaky Jack Hard Cider over the beer mixture. Serve with Huck’s Pickled Okra, (slit down the middle and scoop out the seeds) stuffed with Mercier’s Pimento Cheese Spread. Shake a dash of Cayenne pepper over each filled okra.
Garlic Mashed Potatoes: I cheated and bought Bob Evans family size at Ingles. You can’t tell the difference after I spiced them up with three minced cloves of habanero pickled garlic from Hucks and drizzled with Garlic Olive Oil from Blue Ridge Olive Oil.
Trout: What can one do to fresh trout besides adding a light dusting of flour, salt, and pepper then pan-fry in a hot cast-iron skillet and a large slab of Amish Butter? Well, I topped each filet with a tablespoon of Sweet Potato Pecan Butter from Huck’s General store. The guys devoured it all.
Vegetable: Steamed shredded red cabbage with a side of Spice Apple Chutney from Mercier’s.
Blood Orange Olive Oil Pound Cake
INGREDIENTS (Makes one 9 inch loaf) 1 tablespoon unsalted butter, for the pan 2 cups all-purpose flour 1 tablespoon baking powder Pinch of salt 3 large eggs 1 cup of sugar 1 cup of Blood Orange olive oil 1/2 cup whole milk 4 tablespoons brandy (or bourbon) 1 tablespoon grated lemon zest 1 tablespoon grated orange zest 1/4 cup fresh orange juice ¼ cup of grenadine (maraschino cherry juice) Frosting Ingredients: ¼ cup of sugar ¼ cup of orange juice
PREPARATION Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It’s okay. Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly. Meanwhile, in a small bowl, combine 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.
Not a cook? Call the Chef!
Local area professional chefs will come to your cabin, prepare an incredible meal suited to your tastes and dietary needs, and the best part is they clean up all the mess! We recommend you consider one of these amazing options (listed alphabetically because we love all 3!):
Steven Lash is a veteran of the the restaurant world having worked in some of the top kitchens in Atlanta for over 15 years. Steven’s food is best described as “inspired American cuisine” combining fine dining with local influence inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures.
With over 15 years of restaurant experience, this 33 year old Executive Chef takes pride in sourcing his produce from local farmers, and bringing the best quality to the table for every plate he delivers, so you know it’s fresh!
Using the freshest, often locally sourced ingredients, Chef Trey will create an imaginative menu for your family or friends, all in your kitchen. Giving consideration to food allergies or dietary restrictions is something he takes into account when writing the menus.
For Americans visiting Europe, an integral part of the adventure is partaking of the local cuisine and libations. When Europeans immigrate to our country they too enjoy our regional cuisine, at least for a little while. Eventually, they begin to miss a fine Irish whiskey or a delicately seasoned Polish sausage. Fortunately for Blue Ridge, some of these traditional European fares have established themselves here in the mountains. On your next stay with us, consider visiting one of these fine establishments.
Over 4,500 miles separate the Blue Ridge Mountains and the Bavarian Alps, but only a few miles come between our cabins and the genuine vibes of a German beer garden. If you are looking to have a non-American food experience, then try a sampling of sausages with choices that include Boar, Venison, Buffalo, Pheasant, and Elk. If you want to experience something on draft besides Miller Lite, then cozy up to the bar and start asking about their outstanding hops selections. And if you don’t want to take your husband shopping with you, the sign on the door at the Black Bear acknowledges that they have free husband daycare! Meet him later for a brew and a large German soft pretzel. You won’t be disappointed.
The curb impression is very deceiving as you drive up to the Boro Inn. From the outside, there is nothing authentic about it. As you open the door, you enter a pub in the County Wexford, with Father Brendan Doyle (retired) officiating behind the bar. With 177 different handcrafted libations including whiskeys and brews whose recipes span 1,300 years, there is nothing that isn’t authentic at the Boro. Part pub, part museum, you will be as captivated by historical artifacts as you will be by the bartender’s brogue. The music, the stories, the potations and the grub will land you smack in the middle of The Emerald Isle while you vacation in the North Georgia Mountains.
Chef Danny Mellman takes Italian fare to a new level at this fine-dining ristorante located in Morganton, GA, just a few miles east of Blue Ridge. This is the perfect place to spend an evening with friends. Start out with a plate of Frito Misto- flash fried calamari and fish with artichokes and lemon and charred tomato-lemon aioli. The salads are shareable in size. The Treviso is a patron favorite – with bacon, balsamic, fresh pear, walnuts, and Gorgonzola. A myriad of pasta, risottos, and polentas, with fresh roasted vegetables, compliment delectable fresh sauces, meat entrees, and the finest of seafood. This is Old World Italian cuisine served mountainside. Reservations are recommended.
Do you often crave your Babciu’s pierogi? Maybe you always
preferred her meat pies even though everyone else fought over the potato and
cheese filled pockets. Has it been years since you dove into a dish of your grandmother’s cabbage rolls? Margo wants to satisfy those memories. She is in her kitchen
preparing all of her menu by hand daily
to assure the best quality taste. When the weather cooperates, you can enjoy amazing
Polish sausages, krauts, goulash, soups, and
baked goods served on the kawiarnia na dworze
(outdoor patio). Whether seated indoors or out, having a chair in
Margo’s kitchen means a visit from Margo, too. You will love the food, the
experience, and the chef.