Thursday, July 3, 2014

Tapas, Trout and Buffet - Dining in Cashiers, N.C.

Quail Sliders and sweet tea - So Good
When visiting Cashiers, dining out can be a great part of the experience due to the outdoor feel that goes along with the mountain climate. First off, fine dining begins with correct pronunciation of the area - and locals call it 'Cashers.' Thanks to Thomas Bates at Lonesome Valley for setting me straight on this.

Rainbow trout stack with nuts at Cornucopia
I first came to Cornucopia to visit their specialty wine and cheese shop for provisions and found co-owner Sallie Peterkin on duty. She was very helpful in preparing a sampler tray for me to taste my way in selecting the proper formage, and I also found wine and crackers there. Returning for dinner I tried the Southern fried quail sliders and found they were truly delicate, so I ditched the bread and gobbled down my favorite gamebird. The menu tells how this open air facility has been in place since 1892 first as a general store, and then as other uses, until becoming a restaurant in 1971. Cornucopia began in 1979 and has been a landmark ever since, and the rainbow trout main course served over grits was worthy of a return trip one day.

Wagyu Sirloin, cheese and horseradish cream at Table 64
If you're looking for lighter fare try the new Table 64, aptly named for being in a strip mall right on Highway 64, one of two main roads for Cashiers. Table 64 owner Dick Howard is a retired local golf pro who is now in the hospitality business, and he brings a passion for wine and tapas to his establishment. Howard is highly personable and came out to visit with us and others at the outdoor seating area next to us, including fellow Charlestonians Ray and Claudia Tine.

Buffet dining at High Hampton Inn - Windows Open
For buffet dining, visit the High Hampton Inn and Country Club on their 1400-acre campus in Cashiers. The Sunday we visited was completely booked and thankfully GM Clifford Meads saved us a window seat, to better enjoy the excellent views and temperatures. The High Hampton famous fried chicken was the centerpiece of the meal with chicken gravy and mashed potatoes, green peas and cream corn. Remember that Friday and Saturday night attire includes a jacket and tie for gentleman, which is just one example of how this establishment has stayed classy since 1921.

To view past blog entries about Dining click on New Orleans or Savannah or Isle of Palms.

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