Clayton, Georgia – January 2012: Known for luxury lodging, an exceptional wine list, cooking classes and fine dining that features locally sourced foods, Beechwood Inn, located in Clayton, Georgia, has garnered a top travel destination designation by the influential Wine Enthusiast Magazine.

Wine Enthusiast Magazine is the world’s largest circulation periodical devoted exclusively to wine accessories, storage, information, education, events and travel, and is a driving force in the marketplace. Wine Enthusiast also sponsors consumer and trade wine tasting events led by “Toast of the Town”, a spectacular fine wine and food exposition.

In their December 28, 2011 online edition Wine Enthusiast explored a wide variety of learning vacations to find the best places for travelers to hone their culinary skills while indulging in fine wine. Beechwood Inn was selected as one of the USA’s top five bed and breakfast inns for places to plan your next wine and food-focused escape.

David and Gayle Darugh, Chefs and Owners of Clayton’s Beechwood Inn state that their commitment to excellence is the Beechwood Inn’s number one goal, and they are thrilled with the Magazines designation as a top five destination.  “It’s an honor to be recognized by Wine Enthusiast” says David Darugh. “We pride ourselves in creating an excellent culinary and wine experience for our guests.”  

Gayle considers the award to be not only an accolade for Beechwood Inn but it is also a significant recognition for culinary tourism in our region as a whole.  “I believe the mark of a great culinary and wine program is not only to have good food, fine wine, and impeccable service, but also to promote local products as much as possible. Therefore, we feature many locally grown, organic and sustainable items in our meals and culinary classes and we offer locally produced wines. Considering the abundance of knowledge and enthusiasm, it is encouraging and reassuring to see that many of us here in the Rabun County culinary community are being recognized for our passion and commitment.”  

Beechwood Inn is located on 100 year old terraced gardens overlooking downtown Clayton. The Inn features 8 luxury guest rooms, unparalleled service, gracious staff and attention to detail. Culinary Classes, Wine Tastings and Fine Dining are available by reservation. For more information call (706) 782-5485. . www.beechwoodinn.ws

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Press inquires please contact:

Chef David Darugh                                    Wine Enthusiast Magazine
P.O. Box 429                                            http://www.winemag.com/

Clayton, GA 30525
(706) 782-5485 

Mar 10 – Late Winter Tuscan Dinner with Italian Wines. It is almost spring and it’s time for some Tuscan foods and wines. What distinguishes Tuscan food since the time of the Etruscans has been its noble simplicity.  Country cooking attests to the seasonal goodness of garden produce and the perennial splendor of green-gold extra virgin olive oil. Tuscans are fanatical about freshness: fava beans, artichokes and asparagus in the spring; tomatoes, cucumbers and zucchini in the summer; all sorts of greens and mushrooms (especially plump porcini) in the fall; cabbages and chard in the winter. Herbs, above all rosemary and sage, are good year-round, as are the fresh or dried white beans toscanelli, cannellini, zolfini. Guests will be treated to a 6 course gourmet meal for $75.00 per person, plus tax and gratuity.  Includes one glass each of the suggested wines, or wine is available on our wine list.

Aperitif: House-made Lamb Sausage Crostini with Fontina, 2009 Beechwood Inn Sangiovese, GA

Appetizer: House-made Spinach Ravioli Filled with Crab and Ricotta, with Parmesan Lemon-Cream Sauce, Fresh Organic Rosemary Olive Bread with Local Creamery Butter, 2009 Di Giovanna Gerbino Rosso, Sicily         

Salad: Fresh Organic Micro-Greens, Grilled Peppers, Prosciutto, Gorgonzola and Aged Balsamic

 Intermezzo: Orange Blossom Sorbet

Entrée: Arista – Pork Tenderloins Cooked the Tuscan Way, Organic Pork Tenderloins Stuffed with Pork Sausage and Fresh Herbs & Fresh Pesto, Polenta Cakes with Fresh Herbs, Fresh Snap Peas with Caramelized Shallots and Ginger, 2006 Casalventro Chianti Classico, Tuscany              

 Dessert: Chocolate Amaretto Caramel Budino

Fresh Brewed Coffee and Herb teas

by Chef David Darugh

As I drove over to LaPrade’s I was thinking of the best way to politely ask Chef James Reaux how he expects to make his new Chop House restaurant a success at Lake Burton when so many other restaurants have not been able to do so. After talking to him I’m confident that he went into to this venture with his eyes open and with a business model and plan pointed to success. I have met and interviewed many chefs through the years, but in Chef Reaux I also saw the business man.

After our introductions I asked Chef Reaux about his qualifications, and how he got started.  His background and training are impeccable, so our community can have no doubt about his ability to identify and prepare exceptional quality food. He grew up in Michigan and after high school entered a 2 year culinary program in Toledo, Ohio, where he excelled.  Having seen many European instructors he was fascinated with learning more about the classical European methods, so he applied for and participated in a 2 year internship in Switzerland at a 5 star resort hotel.  He returned to the U.S. and spent 3 years in another student internship at the famous Greenbrier Inn in West Virginia.    From there his career accelerated literally around the world as he worked in 5-6 star resorts and hotels working his way up to Sous Chef, Executive Sous Chef and finally to Executive Chef.

Before coming to the mountains of Western North Carolina Chef Reaux was executive chef for the Boca Raton Hotels and Resorts in Florida overseeing 21 restaurants, 400 chefs and $80 million in annual revenue. Along the way he garnered numerous awards and in 2003 was Centennial Honoree at the James Beard House.

Then, several years ago, he was coaxed by a business team to come to Western North Carolina to assist in the design of the new resort restaurant Ridges in Hayesville.  After designing the restaurant the owners asked what it would take to get him to stay. He quickly replied “ownership.”  His stint at the helm of that restaurant lasted two years, and gave him a lesson in the importance of value. With an onsite Sommelier, waiters in jackets – it just did not work, so after two years he sold it back to the resort.

His family was by now comfortably at home in Western North Carolina and did not want to return to Florida, so about 3 ½ years ago he bought his first restaurant in Murphy and opened it as the Chop House.  He opened 13 Moons in the Nantahala Gorge outside Bryson City and another Chop House in Hiawassee. Earlier this year LaPrade’s owners Peter and Tina Anzo invited Chef Reaux to visit the marina and restaurant site. It must have been a good idea as May 5^th the Chop House had its grand opening at LaPrade’s.

To ensure success Chef Reauz brought with him an experienced team, including General Manager Jeff Kemp and Head Chef John Woodrum.  Chef Woodrum is a graduate of Cordon Bleu Culinary School and interned at the Chop House in Murphy and Hiawassee.  In addition, he also brought to La Prades an experienced pastry chef and additional lead chefs to assist Chef Woodrum in the kitchen. Over the years of working at large resorts Chef Reaux developed an intensive 100 page training manual that covers things such as table manners, serving etiquette, wine service, sales, cleaning, hospitality, etc.  He said, while he hopes to retain experienced trained staff, turnover in the food service industry is something he has learned to live with so training will be a never ending process.

He also mentioned that with four restaurants totaling 700 seats costs for some processes can be centralized and allocated.  For instance, he brought with him from Florida his business manager who manages the books, salaries and purchases for all of the restaurants.  And he said, importantly, he has no partners, no bank loans, and what he trusts is a successful model that provides exceptional food, service and value.  His intent with these restaurants is not to make a huge food statement but to provide his diners a comfortable place to eat and he reiterated one more time - value.

With four restaurants spread out over miles of mountains Chef Reaux said he feels like he’s working 100 hours a week. Currently he spends Friday and Saturday at LaPrade’s, Sunday with his family and the rest of the time split between the other restaurants.   I if he still cooks?  “Oh yes, I am the relief for my Chefs if they need a day off. Also, I cook at home on Sundays for my family and friends. I especially love Greek-food, Asian-Pacific food and seafood of any variety. Recall, in my last hotel and resort job as Executive Chef I oversaw 21 restaurants each serving a different style of cuisine.”  

Gayle and I snuck out of Beechwood Inn one evening last week to dine at the Chop House at LaPrade’s. As anyone who’s been there knows, it is a stunningly beautiful location.  It was luckily a mere 1,000 yards off the tornados direct path across Lake Burton. Our service that evening was above average and our dinner was well above average, and at good value. We will recommend the journey to Beechwood guests. I am confident they will have a great experience.

http://lapradesmarina.com/26/index.php?page/Restaurant.html

As consumers we should be aware that it’s not just about the ethical treatment of animals, the eggs produced under these conditions pose a much higher risk for the spread of food borne illness such as Salmonella.  And importantly, research indicates[1] that chickens raised in these conditions produce eggs that are nutritionally inferior to eggs produced by hens raised on pasture. Most of the eggs currently sold in supermarkets are produced in corporate farms. The results of this research found that, in contrast to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:

• 1/3 less cholesterol 
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene 

What could account for this significant difference? Chickens raised in factory farms are subject to an enormous amount of stress.  They are over-crowded, get little fresh air, live in a putrid environment full of their own waste, and they are subject to full spectrum lighting 24 hours a day to encourage more production. Under of these conditions chickens are routinely de-beaked so they will not cannibalize one another.  Given the filth, salmonella and other diseases are a real threat. These conditions can happen at organic farms as well as nonorganic ones.

Also, the diets of factory farm birds are dramatically different from pastured ones. Free-range birds eat a chicken’s natural diet — all kinds of seeds, green plants, insects and worms, usually along with grain or laying mash. Factory farm birds are never outdoors, and are not permitted to forage a natural diet. They are usually fed the cheapest possible mixture of corn, soy and/or cottonseed meal, along with additives such as hormones and antibiotics.

Pastured chickens lead a more relaxed life without the stress of 24 hour lights, they are not subject to congested cages, and have access to fresh water. There is little concern of them cannibalizing each other so they are not de-beaked.

The best way to be sure you are getting eggs from ethically raised, stress free chickens is to buy local farm eggs. If possible, visit the farm yourself and view the conditions. If that is not possible then research where your eggs come from, and don’t be afraid to call or email the farmer/company to ask for more information.

At Beechwood Inn we happily pay a small premium for fresh farm pastured eggs. We understand this is an investment in our personal health and the health of our guests. The eggs themselves can be quite beautiful, especially from mixed flocks, with colors of white, blue-green, tan and brown.

Can’t find local pastured eggs?  Try “Northeast Georgia Locally Grown[2].” Locally Grown is a new internet based market that offers a unique way to make fresh, local and sustainable foods more accessible to citizens of Northeast Georgia. All the products you find on this site are produced nearby in Rabun, Habersham and adjacent counties. All of the growers are committed to chemical free farming and follow strict standards to ensure that all the vegetables, herbs, milled products, dairy, eggs, meats, flowers, and transplants are produced using sustainable production practices.

I thank our local farmers and ranchers who make North Georgia a wonderful place to be a chef.

By David Darugh, Chef/Co-Owner Beechwood Inn, Clayton GA www.beechwoodinn.ws

Gayle and I are always traveling the back roads of our area looking for new adventures. One favorite location of ours has always been a place in Long Creek some of our river guides friends dubbed “Polehenge.”  It got its name from an old pole barn and because it was a favorite place for rafters and guides to view the stars at night. It is an old farm at the corner of Damascus Church Road and Orchard Road in Long Creek.

The view from this location is simply put - stunning.  Unobstructed layered views of mountains and valleys from Blackrock to Rabun Bald to Whiteside. About 18 months ago as we drove down Damascus Church Road we saw someone cleaning up the old orchard debris and a new building was going up. 

What emerged is Chattooga Belle Farm, the vision of Ed Land. In 1958 it was known as Horseshoe Lake Farm.  It was purchased by three men including Groucho Marx.  During the 50’s and 60’s the farm was over 2,000 acres with over 1,600 acres in apple production.  Groucho sold his portion to Robert Horton, who starred in the old TV shows “Wagon Train” and “A man Called Shenandoah.”  The property continued to change hands and finally the farm went into demise in the early 1980’s and was sold off in pieces.

Several years ago Construction Contractor Ed Land was able to acquire 138 acres, the largest in-tact tract of the old operation. Since the acquisition he has cut and cleared old apple orchards and created a stunning new farm and events facility.  His vision is to put the old farm back into agriculture and to help promote tourism in the upstate region. 

What sits on the property now is a portion of Ed’s agri-tourism vision.  He built a beautiful yet functional events venue that also facilitates his mission of restoring farm operations.  But the location is what provides such a stunning backdrop.  From the farm one has about 270 degrees of mountains to view.  I don’t want to get carried away but it is probably the most dramatic long-range view in the upstate. Long before Ed acquired this land Gayle and I envied the view and the undulation of the mountains.

To take full advantage of the view the building faces north and its immense doors fold out of the way.  Covered space is available to seat up to 100, but the outdoor patios will allow seating for over 250.  There is a catering kitchen, bride’s room and full service restrooms.  For weddings and events Chattooga Belle Farm can be rented by the full or ½ day.   They hosted their first wedding in April 2010 and already have 17 scheduled for 2011.

But farming is Ed’s true love and passion.  He saved a number of the original apple trees, principally Galas and Fujis.  He has added blueberries, blackberries, raspberries, scuppernongs, muscadines, table grapes, wine grapes, peaches, persimmons, plum, figs and quince.  As fruit becomes available during the season Chattooga Belle Farms offers u-pick or we’ll pick fresh fruit. Just give them a call and they will have a basket ready for you. There is also a farm store that offers some of the best apple butter I have tasted. They also sell jams, jellies and fresh fruit juice from their estate grown products.  Ed offers educational farm tours for schools and groups.  Soon Ed plans to add a canning and commercial restaurant kitchen to facilitate an expansion of both farm and events activities.

We walked the property with Ed and it feels vital and productive.  The events are important to support the increase in farm operations, but they also allow attendees to learn about the beauty and bounty of our region.  It remains the perfect place to view the stars. In fact, the Clemson University Astronomy Department uses Chattooga Belle Farm to bring telescopes to view our heavens.  It is dark there at night, very dark.

Chattooga Bell Farm is perfect for any gathering, large or small. For family reunions you have the backdrop of the great outdoors and there is over 100 acres of 18 hole Frisbee golf to entertain the kids. For weddings it offers the most dramatic photographic backdrop any bride could wish for. But no matter the reason for your gathering, this earth will make everyone feel at home. 

Chattooga Belle Farm, 454 Damascus Church Road, Long Creek, SC 29658 www.chattoogabellefarm.com for more information on scheduling events contact Tracy Waldrop at (864) 647-9768.    

Culinary Tour through North Georgia (with a side trip to Western North Carolina) 

People travel for many reasons: to sight-see, relax or learn about a new culture.  Many travel to explore exotic marketplaces, try new wines, and discover hidden restaurants.  Call them foodies, bon vivants, gourmands or wine enthusiasts; but as long as there are new regions to be explored and novel foods to be eaten, culinary travelers will be there, forks in hand.  Culinary adventurers are not seeking food and wine alone; they also try to connect with the people, places and stories behind the food and wine. They want to understand the farmer’s wisdom, the chef’s inspiration and the winemaker’s Mojo. The northeast Georgia Mountains are a Mecca to these travelers. 

Many guests at Beechwood Inn are seeking local and fresh products and share wanderlust for food and wine, so we provide farm-to-table culinary and wine oriented itineraries through our region.  These culinary voyages are designed to help visitors experience local culture through our food and wine, and to learn about our regional friendships and businesses. Like a visit to the Smithsonian, it’s hard to do unless you allow several days. So let us lead you on a journey that we trust will entertain and delight you.

On day one, after a hearty Beechwood Inn bountiful breakfast, depart Clayton on Old Highway 441 heading south and make your first stop at Tiger Mountain Vineyards, where you will discover a large portfolio of award winning wines and a lovely place to stroll the vineyard.  If it’s available, try their 2007 Reserve Cabernet Franc, our current favorite. Don’t fail to take away with you some of their new rosé; it’s the perfect picnic wine. Then a short drive south will find you in historic Lakemont, a restored art village. Be sure to stop at Annie’s at Allie’s Grocery Store for provisions, maybe a chicken salad sandwich and a Moon Pie.  Annie is one of our favorite people. From Annie’s it’s a short drive to Minnehaha Falls for a picnic. Relax and experience the smell, beauty and sound of Rabun County’s most scenic water fall, cascading nearly 100 feet.

Then follow Bear Gap Road south to Glen Ella Springs Inn, one of our favorite fine dining restaurants in North Georgia.  While they are not open for lunch, stop by and peruse their seasonal dinner menu. Then take a leisurely stroll through the perennial gardens and you’ll see why they are famous for their beautiful weddings. Glen Ella owns a slew of Silver Spoon Dining Awards from Georgia Trend Magazine, and their Chef Patrick Hodge is wonderfully creative. They also offer culinary classes.

Further south is the town of Clarkesville.  We enjoy the eclectic menu at the Attic and creative Mexican food at Pueblos.  Pueblos’ house-made salsas and molé are the best in our region.   Head west on Highway 17 toward Helen but stop in Sautee as there are two more wineries that you should visit.  Sautee- Nacoochee Vineyards and Yonah Mountain Vineyards both produce wonderfully made artisan wines.  Look for our friend Joe Smith, winemaker at Yonah Mountain. He made Yonah’s Genesis 2 Red wine, which in a recent blind tasting dusted 2000 Ghost Horse Vineyards (Napa) about $500 per bottle and 2006 Jordan Vineyards (Alexander Valley, CA)  at $50 a bottle.  It is really great wine and well worth its $38.00 price tag.

Just across the street is the historic Old Sautee General Store. When it was built in 1872 it was a true general store. Local residents would come to purchase food, seed, or farm supplies. After nearly 135 years the store still retains the characteristics of the old days with its deep, rich golden brown hues of aged wood.  It continues to stock some wonderful cheese, old time candies and fresh baked goods.  Don’t fail to visit the garden shack out back with heirloom seeds, native plants, perennials and some whimsical garden ornaments.

In Sautee, detour north on highway 255 about 3 miles to visit historic Stovall Mill Covered Bridge. It was built in 1895, is 36.8 feet long with queen-post trusses and spans Chickamauga Creek, offering a lovely place to cool-off your feet. There is a shaded picnic area and historic marker.

Back on Highway 17, a short distance down the road is another one of our culinary favorites, Bernie’s Restaurant and Nacoochee Valley Guest House. One of Bernie’s daughters has taken over most of the chef duties, but Bernie will always be around to make sure your lunch or dinner experience is top notch. She is a delightful hostess and the food is of exceptional quality.

As you approach Helen be sure to visit Habersham Winery, one of the oldest and largest in North Georgia.  They have an extensive array of wines made from Georgia grapes. Our favorites bear the Creekstone label and include an oaky Chardonnay, crisp Viognier and a rich Cabernet Sauvignon, but also excellent is the Habersham Chardonnay exhibiting much less oak. Right next door is the Nacoochee Grill, in a renovated 1900 Farmhouse.  Their trademark is a "live fire" grill where oak, hickory, and apple wood are used to spit cook hand-carved Angus steaks, fresh gulf seafood, ribs and chops. Whew, I’m tired, let’s head back to Beechwood Inn for a glass of wine.

Day 2: After another bountiful breakfast start your day heading West on 76. When you arrive in Young Harris turn north as your next stop is Crane Creek Vineyards.  Owner Winemaker Eric Seifarth built an American Brigadoon.  It is a very European wine operation with the happiest employees you will find anywhere. He also enjoys perhaps the most scenic location for a winery in our region.  We will often bring out of town visitors here and purchase a bottle of wine to take outside to sip while enjoying the view.  They offer some wonderful cheeses and fresh baked goods.  The patio provides layered views of ponds, vineyard, mountains and standing tall is Brasstown Bald, Georgia’s highest peak. Eric and resident Chef David Sanford have started Crane Creek Café which offers Prixe Fixe seasonal dinners on Fridays, and “stimulus package” Soup Kitchen Saturdays. Once a month David offers farmer’s Pasta Dinners.  Their dining room is an inviting patio under the sky adjacent to the vineyard with views of the pond and the mountains. This is Al Fresco dining at its best.

From Crane Creek head back east to Hiawassee and stop at Chef Michael Collins’ Michaelee’s Chocolate Caffe for a decadent chocolate creation. Chef Collins is CIA trained and has a an extensive European/Italian Menu that includes such homemade creations as Jumbo Florentine Raviolis, Steak Au Poivre and Veal Saltimbocca. The restaurant is adorable.  It has hardwood floors, huge windows looking out at the mountains and a cheerful outdoor seasonal veranda.

A short drive away to the North is Hayesville, NC and home to Copper Door Restaurant. Owned and operated by Chef Dennis Barber. It offers a plush experience with a warm intimate atmosphere. When we were there we enjoyed very polite attentive service. The Shrimp Kristine, large shrimp sautéed in butter with lots of garlic, was divine, as was seared sashimi tuna with arugula pesto. We also tried the Crawfish Tortellini with a spicy Tasso Cream sauce.  You will be very impressed with his wine vault just off the intimate cocktail lounge. The wine list will satisfy even the enthusiast with some great selections.  I asked Chef Barber his menu’s theme.  He said while it is eclectic he tends to favor classic French.  He uses real butter and all his sauces are made onsite.

From Hayesville connect with Highway 64 East and climb high up “Chunky Gal Mountain.”  This is one of the most scenic drives in western North Carolina and borders some very remote and rugged terrain. On the other side of the pass descend into Franklin.  For lunch or dinner we enjoy Café Rel.  Okay, it’s in a gas station, but remember “you can’t judge a book by its cover.”  Café Rel is one of the finest bistros in the mountains of western North Carolina. Inside you will find a nicely decorated restaurant with an extensive menu.  They don’t take reservations; so on busy nights expect a wait. Also, they do not accept credit cards, so bring cash – but you won’t need much as both wine and entrees are very reasonable. Owner/Chef Richard E. Long serves a variety of upscale dishes with complex sauces that you would normally expect to find only in a very high end restaurant.

If you have room for anything else, as you head south back towards Clayton on 441  just before you re-enter Georgia is Spring Ridge Creamery.  Their fresh churned ice cream has none of the emulsifiers and thickening agents used by commercial producers. You can view their cows happily grazing just across the Little Tennessee River. Beechwood Inn is proud to feature their farm butter and fresh made cheeses

Day 3, today our guests prefer to stay local in Clayton, but they still want a wonderful wine and food experience, what shall they do? That’s pretty easy, start your day with wine at Persimmon on the Square.  The handsome tasting room offers f fresh local products plus tastings of some hand-wrought wines from Persimmon Creek Vineyards. 

Need some sustenance after your wine tasting? Then next door is as far as you need go. Crescent Moon Bakery offers wonderful pastries, excellent coffee, and usually some warming homemade soup.  Want something organic and healthy, then one more door down the hill is Grapes and Beans.  Owned by our friend Sue Willis, you can dine under a Kudzu arbor on vegetarian cuisine. There are also menu items for the carnivore and a wide selection of wonderful wines and beer from around the world, and, of course, great coffee.  

Another visitor favorite choice for lunch in Clayton is Fromage.  Chef Jenny Wilson’s creations will satisfy your taste buds with her fearless taste combinations.  Her favorite ingredient is heavy cream; her favorite tool is the cheese knife. Okay, maybe lunch at Fromage is not the best thing for one’s cholesterol level, but what about that French paradox – just add wine and it better be some copious quantities. Her business partner Linda Webb and the friendly staff assure a most pleasant lunch experience.  And at Fromage we always get one of those hugs too (Jenny, please be careful, Mr. Wilson is looking). 

For dinner in Clayton we can commend to our guests several nice places on Main Street including Rumor Hazit, which characterizes itself as a Key West themed restaurant. The moment you step through the door, jazzy music, colorful murals, and southern style hospitality await. Nearby is our vintage rock and roll restaurant, Zeppelin’s Pasta House, owned by Cappy and Mark Taylor. This beautifully re-designed restaurant specializes in flat bread pizza, pasta and wonderfully creative sandwiches. Daily specials feature hand cut steaks and fresh seafood.

At the other end of Main Street is Dominique Chambon’s Bistro on South Main. White tablecloth elegance, jazz bar and the best lamb chops I've ever had.  And where else in the mountains can you experience escargot? Dominique says “I want to offer something upscale, but not expensive.  I want simple good food, nothing really fancy. I want guests to feel they have truly stepped off the street and into an authentic French Bistro.” The Bistro is just that with tasteful art and décor Dominique has added an authentic French Café to North Georgia’s list of culinary destinations.

Just off the beaten path is the Stockton House, offering gourmet dining in a casual atmosphere. Owners Joann and John Pierce say, "The Stockton House is like an extension of our home and we want everyone to feel welcome." Southern hospitality comes natural for them, and they want their customers to experience that along with the great food.

And for the best low country cuisine up here in the high country, visit the Lake Rabun Hotel.  If you just want comfort food go to Mama G’s, and for the best Mexican food in town Manrique’s Mexican Store, both nearby on 441. But on the last weekend of every month we will also mention that Fromage offers a Chef’s Table dinner, which is not to be missed.

Day 4, we may send guests to Highlands. On the way up to Highlands be sure to stop first at Lick Log Mill.  This eclectic shop has some really fine handmade Americana treasures.  We have a number of pieces displayed around Beechwood Inn.  Take a minute to walk over to the old mill site.  It’s largely in ruins but you can see the old millwheel.  Also on the way into Highlands stop at the following galleries: Peak Experience, the Summer House and Tin Roof Gallery. Each has wonderful and nicely unique items.

In season Highlands boasts several truly wonderful restaurants – a culinarians destination. Probably our favorite is Cyprus, operated by Chef Nicolas Figel. The menu changes daily under Chef Figel and new a region of the world will be featured. On a more casual note our favorite lunch restaurant is Wild Thyme Gourmet, and you will have one.  It features American food with an Asian influence. The outdoor patio dining is perfect for a warm spring day.

Upon your descent from Highlands you will arrive in the quaint town of Dillard, which is filled with antique stores and galleries.  You cannot leave the North Georgia Mountains without visiting the Dillard House, an icon of Southern Cooking.  Family owned since 1917, your visit will be a true southern culinary event. Servings include generous portions of dishes from Dillard family recipes – all served family style.

If you are looking for a more ala carte dinner visit Billy & Charlene Johnson’s Cupboard Café, another icon of southern-style dining. The Cupboard Café has been a culinary presence in Dillard since 1990 and it’s still going strong. Billy says “The freshest food available is what we serve. Greens for the salad bar are harvested right in the valley – fresh meat is processed locally – and fresh desserts and biscuits are made from scratch daily.” Their daughter, Desiree, a CIA graduate, is the pastry chef.  

And we saved the best for last. Every Saturday Beechwood Inn offers Chef’s Table Dinners featuring the best of fresh and local farm products.We believe that making shopping decisions that favor sustainable and local food sources, especially organic sources, benefits health, improves the local economy and is ecologically sound.  We are proud of our local farmers and ranchers; their names dot our menus paying homage to those who have done the work to get such delicious ingredients through the kitchen door. Once through that door, respect and care for the ingredients play as important a role as the preparation of them. The goal of our chefs is to make as much of what is used from scratch as possible – we think that is what makes cuisine authentic. We trust you will appreciate our care and devotion to freshness. The inn also offers a Wine Spectator Award of Excellence selection of wines from around the world, as well as four Beechwood Inn wines made from Georgia grapes.

As innkeepers, we attempt to serve as a conduit for residents and visitors alike in pursuit of authentic dining and wine tasting experiences that will enhance your understanding of the culture of the North Georgia Mountains.  We hope these itineraries entertain and delight you; but remember, they barely tap into our region’s culinary and wine offerings.  While you may come as a visitor we trust that you will leave as a friend. 

By David and Gayle Darugh. Chef David Darugh is Executive Chef at Beechwood Inn, Clayton Georgia.  Chef Gayle Darugh is the Pastry Chef at Beechwood Inn.  Both are wine lovers and travel the world together in search of new wines, recipes and stories.  

Tiger Mountain Vineyards, 2592 Old Hwy 441, Tiger, GA 30576, (706) 782-4777 www.tigerwine.com

Annie’s at Allie’s Grocery Store, 8476 Old Highway 441 S., (706) 212-0207

Glen Ella Springs, 1789 Bear Gap Road, Clarkesville, GA 30523, (706) 754-7295 www.glenella.com

Pueblos, 1362 Washington Street, Clarkesville, GA 30523-5601, (706) 754-8003

The Attic, 1344 Washington Street, Clarkesville, GA 30523, (706) 839-1811

Sautee Nacoochee Vineyards, 98 Nacoochee Way, Sautee Nacoochee, GA 30571-3038, (706) 878-1056 www.sauteenacoocheevineyards.com

Yonah Mountain Vineyards, 2454-B Georgia 17, Sautee Nacoochee, GA 30571 (706) 878-5522 ‎ www.yonahmountainvineyards.com

Old Sautee General Store, 2315 Georgia 17, Sautee Nacoochee, GA 30571 (706) 878-2281 ‎ oldsauteestore.com

Bernie’s Restaurant and Nacoochee Valley Guest House, 2220 HWY 17, Sautee Nacoochee, GA, 706-878-3830  www.letsgotobernies.com

Habersham Winery, 7025 South Main Street, Helen, GA 30545-3615 (706) 878-9463, www.habershamwinery.com

Nacoochee Grill, 7277 S Main St, Helen, GA 30545, (706) 878-8020, www.nacoocheegrill.com‎

Crane Creek Vineyards, 916 Crane Creek Road,Young Harris, GA 30582-2006, (706) 379-1236 ‎www.cranecreekvineyards.com

Michalee’s Chocolate Café, 142 N. Main Street, Hiawassee, GA 30546 (706) 896-2752 ‎ www.michaelees.com

The Copper Door, 2 Sullivan Street, Hayesville, NC 28904, phone 828.237.4030,  www.thecopperdoor.com

Café Rel, 457 East Main Street, Franklin, NC 28734-2697 (828) 369-9446

Persimmon Creek Vineyards, 28 East Savannah Street, Clayton, GA 30525 (706) 212-7380 ‎ www.persimmoncreekwine.com

Crescent Moon Bakery, 32 East Savannah Street, Clayton, GA 30525 (706) 212-0688 ‎

Grapes and Beans, 42 East Savannah Street, Clayton, GA 30525 (706) 212-0020 ‎ www.grapesandbeans.com

Fromage and Other Fine foods, 31 Earl Street, Clayton, GA 30525 http://www.fromageclayton.com/

Rumor Hazit, 175 South Main Street, Clayton, GA 30525 (706) 782-1111 ‎ www.rumorhazit.us

Zeppelins Pasta House, 88 North Main Street, Clayton, GA 30525 (706) 212-0101 ‎ www.zeppelinspastahouse.com

 Bistro on South Main, 60 South Main Street, Clayton, GA 30525-5477 (706) 782-0160 ‎ www.bistroclayton.com/

Stockton House, 787 Warwoman Rd, Clayton, Georgia 30525 (706) 782-1065 ‎ www.thestocktonhouse.com

Mama G’s, 777 Highway 441 South, Clayton, GA 30525 (706) 782-9565 ‎ www.loveisgoodfood.net

Manrique’s Mexican Store, 611 Hwy 441, Clayton 30525 706-782-5815

Lick Log Mill and Store, 4321 Dillard Road, Highlands, NC 28741-6687 (828) 526-3934 ‎

Cyprus Restaurant, 470 Dillard Road, Highlands, NC 28741 (828) 526-4429 ‎

Dillard House, 768 Franklin Street, Dillard, GA (706) 746-5348 ‎www.dillardhouse.com

Cupboard Café, 7388 Highway 441 North, Dillard, GA 30537 (706) 746-5700 ‎

 Spring Ridge Creamery, 11856 Georgia Road, Otto, NC 28763-8306 (828) 369-2958 ‎

Our North Georgia Mountains has been one of the hardest hit regions of our country by the economy’s downturn.  Many plants closed, and the old mainstay construction has been eviscerated, leaving us with tourism as our single largest contributor to the region’s economy, 

Fortunately monthly reports of new job losses at the national level are abating and the index of consumer confidence has displayed a modest upward trajectory in recent months. Yet industry surveys indicate Americans remain cautious about spending on travel in the year ahead. Moreover, their planning and purchasing behavior indicates a "new frugal" attitude, a characteristic we have not failed to notice at Beechwood Inn.

According to travel surveys the trend for leisure travel looks very encouraging. Specifically, as of January of this year, fully 55% of all U.S. adults were planning at least one overnight trip primarily for leisure purposes during the first two calendar quarters of 2011, up a small amount from the same point in time in 2010.  In addition, among the most affluent households in the U.S. (those with an annual income greater than $125,000, or roughly 10% of all U.S. households), the net positive difference between those planning more trips for leisure purposes in the year ahead is up over 10%, signaling that the leading edge of demand for leisure travel will be by more upscale visitors.

Despite these positive predictions, the travel planning and purchasing habits of the 2011 traveler will be characterized by a new resourcefulness. What this means is that travelers will continue to demand more in exchange for their travel dollar: they will seek an upgraded guest room, a more bountiful breakfast included with their room rate, complimentary amenities and, yes, free Internet. Value remains central for leisure travelers in making destination decisions.  Our North Georgia Mountain can clearly benefit from these trends because of our close proximity to Metropolitan Atlanta – less than a gas tank away. 

So here are some of observations about predicted travel trends we have gleaned from travel experts such as Peter Yesawich of Y-Partnership, and from a community assessment by Janus Economics (sponsored by Georgia Power Company), that offered some specific observations about our area:

• Tourism is now, and will remain in the near-term, the most important economic stimulus for the North Georgia Mountains. If it were not for State and local taxes paid by tourists visiting our region, each household in the following counties would have to pay these additional taxes each year:

Habersham       $142

Rabun               $228

Stephens          $127

Towns               $260

White                $266

• Frugality will continue to direct the majority of travelers’ planning and shopping behavior and the implication is clear: travel suppliers will meet resistance when trying to increase prices. This will translate into a higher incidence of comparison shopping. Travelers want assurance they are obtaining a good deal.
• Although travel with one’s spouse or another adult will continue to represent the highest percent of leisure travel (80% of leisure travelers will take at least one such trip in the year ahead), family travel (adults who travel with children) will continue to grow because of the burgeoning popularity of multi-generational leisure travel: 30% of all leisure travelers are now grandparents, and 30% took at least one vacation with their grandchildren last year. This trend will increase as our population continues to age.
• Air fares for both business and leisure travel will escalate as demand improves due to the return of business travelers and as carriers adjust their capacity to maximize yield.  In addition, fuel prices are once again on the rise. This will likely benefit destinations in close proximity to metropolitan areas. 
• Hotel rates will rise modestly in the majority of urban U.S. markets, driven by the combined impact of growing demand from business travelers and the hiatus in new hotel construction during the past several years.
• Interest in condominium and vacation home rentals is likely to grow rapidly. Surveys indicate that almost half of all leisure travelers are now interested in vacation home rental as an alternative to conventional lodging when on vacation.  This is especially true for family travelers seeking more space and better value.
• The use of Mobile devices that permit the planning and purchasing of travel services, especially while “on the road” will continue to proliferate as more consumers migrate to smart phones.  At Beechwood Inn our website analytics reflects that 5% of our website visitors are using mobile devices (I-phone, Android, I-pad, etc.) and this rate is increasing.
• Interest in and usage of social media will continue to display explosive growth. Almost half of all travelers now have a page posted on a social site, 91% of which are posted on facebook. The extent to which the content of information on social sites truly influences the selection of travel service suppliers and destinations is elusive to calculate, but cannot be underestimated. Especially as more and more of our population connects.
• The new more frugal visitor will first find and view your property online and then will comparison shop, and even read reviews. Therefore, property owners and venue managers need to make their destination conspicuous.  Create a business facebook page, blog, create custom maps, create a video, send newsletters, encourage reviews, link your website and maintain fresh website content.
• And, finally, the bed bug problem will continue to pose challenges for hoteliers and venue operators as it is now clearly on the minds of all travelers. A remarkable 31% of U.S. travelers are "very/extremely" concerned about an encounter with bed bugs on a future stay; another 29% are "somewhat" concerned. So, take precautions in advance and have a plan; Beechwood Inn has.

Our mountains face the challenge of other destinations that more easily roll off the travelers’ tongue, like Savannah, Charleston, Orlando and Asheville.  The sustainability of tourism in our region rests on the ability of our local leaders, tourism professionals, and our communities to partner in this process. It takes vision, planning and work.

Our region offers a bounty of exciting and affordable alternatives to many urban or ocean-front destinations. Hiking, zip-line tours, camping, rafting, galleries, wineries, boating, fishing, agri-tourism and heritage all abound. And, if visitors would prefer to be recognized by first name with a heart-felt “Y’all come back” rather than an anonymous sounding “at your pleasure madam,” then these comfortable old mountains should fit them just fine.

By David and Gayle Darugh

Some of the consumer Insights and travel trends included in this article were provided by Peter Yesawich of YPartnership at the Annual Professional Association of Innkeepers International (PAII) Conference January 10, 2011, in Charleston SC. http://ypartnership.com/. Additional information came from Robert Pittman of Janus Economics, in a presentation made to Rabun County assessing Economic Development. http://www.januseconomics.com/.

The Northeast Georgia Mountains are home to some of Georgia’s leading fresh food producers. Vegetables, fruit, flowers, cheese, wine, nuts, grain, poultry, eggs, fish, pork and cattle are all seasonally available throughout the area. An abundance of fresh water, combined with soil rich in nutrients and a temperate climate offer a recipe for great fresh seasonal foods. Rabun County is particularly known for its cabbage crop. Maybe it’s the soil, but the cabbage grown here just tastes better. As spring moves towards summer we can hardly wait for our first ears of Osage Silver Queen Corn.

With all this local abundance we fret each spring as to what things we should plant in our Chef's Culinary Garden next to the Inn. We’ve been to restaurants where just moments before you are seated for dinner you observe the chef clad in her white coat tip toe into the gardens to snip fresh herbs and edible flowers. You just know you are in for a treat. We want to offer the type of experience where the diner sees and tastes things on their plate they know came out of the garden minutes before. The chef’s culinary garden should provide wonderful products but also needs to be close to the kitchen’s back door so it is as handy as walking into the pantry. And we want the garden to enhance and add to the variety, color and unique flavors for our guests’ dining experience.

Through the years we have honed our culinary garden to our style of cooking. Here is what we have planned for this year. We will plant a hedge of Genovese basil, as well as about 8 other varieties and colors. Other necessities include bay, dill, English thyme, tarragon, lavender, mints, oregano, rosemary, sage, parsley, savory and fennel; a rainbow of toy box tomatoes, lemon verbena, bee balm, heirloom tomatoes, edible flowers to bloom in succession. We also have an established asparagus patch, raspberries, blueberries, two varieties of crabapples, wild cherries (for drying), peaches, plums and a forest of Chanterelles. We can also count on Leckie Stack supplying us with some seasonal fruits from the Stack farm including Asian pears, persimmons and grapes. And Jenny Sanders will share with us wild ingredients in season such as ramps, elderflowers and berries, fiddleheads and a variety of mushrooms.

We would plant an acre of basil if we could. To many gardeners, basil is the king of herbs. Basil can play many roles while basking in the sun. Basil is essential in our kitchen, but it is also highly ornamental in our gardens and on our tables. We add branches to bouquets of flowers. Hot summer days become bearable if I can pluck fresh basil and use it in pestos, herbal vinegars, vegetable dishes and, most heavenly of all, nestle the leaves between slices of fresh bread along with a large slice of a ripe heirloom tomato and some creamy homemade mayo.

Members of the mint family, basils are native to India, Africa and Asia but have a long, rich history of legend and use worldwide. Basil is best used fresh. Small leafed varieties can be grown in a pot on a sunny windowsill during the winter. To preserve summer's flavor for winter make plenty of pesto and freeze it.

We make sure that each year our garden has several Thai Basil plants. It is characterized by a strong licorice fragrance and flavor. Thai basil has many applications in the Beechwood kitchen due to its flavor appeal. It is the highlight of many Asian cuisines, including Thai, Vietnamese and Indian fare. The inn’s specialty is Thai Basil Rolls with Satay Peanut Sauce.

Another staple that we plant each spring is lemon verbena (Aloysia triphylla). It is native to South America and grows well in North Georgia, but it does not survive our winters outdoors. The Spanish brought it to Europe where it was used in perfume. It has been a favorite for garden rooms in North America since its introduction in the 1800's. It has a clean, sharp lemon scent that makes it the Queen of lemon-scented herbs. In Gone with the Wind, lemon verbena is mentioned as Scarlet O'Hara's mother's favorite plant. One whiff of the smell, and I predict you will not want to live without this luscious smelling herb.

The inn’s specialty is lemon verbena ice cream but we use the leaves in a number of recipes. It makes an excellent tea, especially when blended with mint. It can also be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, sorbets, pana cotta, jellies, and vinegar. As the leaves are tough, remove them before serving. Finely crumbled dried leaves can be added to the batters of carrot, banana, or zucchini bread. Try adding some to cooked rice just before serving.

A rainbow of toy box tomatoes is essential to our culinary garden each year. They are cherry and grape tomatoes in a variety of wonderful colors and flavors, some heirloom some hybrid. The most important thing to the chef is the palette of colors and unique flavors they offer. Some are sugary and sweet some are puckeringly tart. But oh are they beautiful in tarts, salads, bruschettas and as garnish. Last year we planted about a dozen varieties and I had to resist eating them while I picked them fresh off the vine. We plant them in giant containers and they surround the Beechwood gardens. We will often see guests plucking a sample as they walk by.

Our heirloom tomatoes are good in almost anything but one of our favorite recipes is Black Krim Tomato Marmalade. Our wild cherries and crabapples are very tart, so they are best used in coulis, jams and remoulades. The blueberries and raspberries will find their way fresh to our breakfast table and also baked into muffins, breads and sinfully wonderful desserts.

The gardens also yield a succession of seasonal edible flowers. Today, many restaurant chefs and innovative home cooks garnish their plates with flower blossoms for a touch of elegance. They can be sprinkled on salads or added to your recipe. The secret to success when using edible flowers is to keep the dish simple. Most edible flowers have a very delicate taste, so when using them as a flavor component do not add them to something that already has strong flavors. Today this nearly lost art is enjoying a revival.

Not all flowers are edible, and the edible varieties should be grown without the use of pesticides or other chemicals. Edible flowers should be carefully identified and in some cases there are only parts of the flower that are edible (in some flowers the anthers should be removed). The Beechwood Chefs will often use a flower as the central part of an appetizer or entrée. For instance, we use colorful organic daylilies and fill them with a light stuffing of local goat cheese and fresh herbs.

Writing about our culinary garden and thinking of these recipes makes us long for tomato season once again. Planting our culinary garden each spring renews our spirit and brings us joy. We appreciate the efforts brought to bear by local farmers and ranchers, but most of all we thank God for the variety and abundance of fresh products we bring to our table.

By Chef David Darugh

Georgia Bed and Breakfast

http://www.beechwoodinn.ws

Chef's Culinary Garden

There are lots of traditions associated with weddings, but toasting of the bride and the groom with Champagne is one of the most historic traditions that we honor. Champagne is truly the wine of celebration. It has launched thousands of ships, toasted billions of weddings, brightened countless parties, and graced untold special moments between two people.

And just in case you are wondering where the phrase "toast" comes from, it comes from an ancient practice in the 6th Century. The Romans and Greeks would literally float a piece of burnt toast on top of the wine. The reason for this was that the toast took away some of the wine’s acridity. In early history wine was made and stored in animal skins, as well as many other things, so it was not nearly as good as it is today. This tradition involved offering the toast to the gods by standing up and extending the drink toward the sky while saying a prayer. This is much like today's wedding toast tradition, wherein the toaster stands up and extends his drink for the "cheers" after the toast.

In medieval France, the custom was embraced with the use of a toasting cup called a “Coupe de Marriage” a two handled cup that the couple shared. Today the French still put a small piece of toast into the couple’s wine to ensure a healthy life.

Throughout the ages, wine has been used for celebration. Often, and among many people, wine has signified life, vitality, love, and a life of plenty. Drinking wine from a common cup has been the intimate mark of deep sharing. It is also in remembrance of Jesus turning the water into Wine as his first miracle at the Wedding of Cana in Galilee. The feeding of the wedding cake and the wine toast is a part of our religious tradition. It is a derivation of the Wedding Eucharist nuptial wherein a part of a ceremony is their giving each other a sip from the Cup of Love and to eat from the Bread of Life and Health.

The French added another adaptation for the use of Champagne at weddings during the era of Napoleon. This involved the "beheading" a bottle of champagne with a saber specially-made for the occasion. Begun as a means of showing off their skill on horseback, the Hussards under Napoleon's command celebrated their victories by sabering off the top of a bottle of champagne. As legend has it, these skilled horsemen would ride on horseback at a full gallop while brave (or foolhardy!) ladies would hold up the bottles. With over 100 lbs. of pressure per square inch in a bottle of champagne, the saber must strike the neck at exactly the right angle. The practice spread throughout France as a way to celebrate special occasions such as weddings. Sabering is not recommended. In the hands of an amateur it leads to broken bottles, glass on the floor, possible accidents to those standing by, bloody fingers, and not the least wasted Champagne.

So what is Champagne? Champagne is the name of a region in France. The history of the sparkling wine called Champagne dates back to the middle Ages. While it is a popular legend that the Benedictine monk Dom Pérignon invented the technique to make sparkling wine, its origins actually predate his birth by 100 years. The oldest recorded example of sparkling wine to come from the Champagne region was indeed made by a monk. Called Blanquette de Limoux, the original bubbly was made in 1531 in the Abbey of Saint Hilaire. The signature effervescence of sparkling wine is created by a second fermentation period which is generally aided by the addition of small amounts of yeast and sugar and placed back in the same bottle.

When Dom Pérignon, born in 1638, was granted the post of cellar master at the Abbey of Hautvillers, he declared it his intent to make the best wine in the world, and under his innovative leadership, the vineyards at the Abbey flourished. One of Pérignon's most important inventions was the wire cage which to this day surrounds all Champagne corks. Before that novel idea, bottles of Champagne were prone to have corks unexpectedly explode.

Champagne equals luxury, which is part of what makes it such a special part of an important occassion like a wedding. In general, couples will serve the best Champagne they can afford to their guests, perhaps a mid-range non-vintage. It is a nice splurge if the bride and groom also select a prestige cuvée to share with one another.

As popular as Champagne is for wedding celebrations, the cost of serving Champagne from France to 100 wedding guests can be prohibitive. Fortunately there are many popular alternative sparkling wines which can serve as festive, budget-friendly toasting drinks. California offers many varieties in a wide range of prices. In addition, many other regions of the world produce sparkling wines. The prices of these effervescent wines can be quite reasonable, often $20 or less. Prosecco, a dry Italian sparkling wine, has become quite popular as an alternative to Champagne. From Spain come cavas, which is another sparkling wine. Perhaps best known to American consumers is the brand Freixenet, it would be an option for a budget-friendly sparkling wine for weddings, as it starts at around $10 per bottle.

Speaking of serving Champagne, it is best done in classic tall slender flutes which are specially designed to enhance the sparkling wine. In addition to looking elegant, the long stems of Champagne flutes keep the holder's hand away from the beverage, allowing it to remain icy cold. The other commonly used style of stemware for sparkling wine is the saucer glass, which has an open shaped bowl. Though once popular, the saucer glass has fallen from favor for serving Champagne because it makes the sparkling wine go flat more quickly. Besides, the wide bowl makes for more spills, and who wants to lose even a drop of the precious wine?

There is no doubt that a wedding celebration simply would not be the same without everyone raising a glass of Champagne to toast the newlyweds. Whether it is reserved for a special toast or flows freely all night long, Champagne is an integral part of a wedding reception. From its origins in the abbeys of France, Champagne has become the ultimate symbol of luxury and celebration worldwide. Cheers!

By David and Gayle Darugh www.beechwoodinn.ws

Similar to the Paris Wine Tasting of 1976, also known as the Judgment of Paris, a panel of wine judges were invited to Yonah Mountain Vineyards located in Sautee, Georgia on January 15, 2011.  This was to be a wine competition between top-quality viognier, chardonnay and cabernet sauvignon wines from Georgia and from California.

A blind tasting was performed so that none of the judges would know the identity of what was being tasted. The judges were asked to grade each wine using the University of California at Davis 20 point tasting guide. Rankings of the wines preferred by individual judges were done based on the grades they individually attributed. An overall ranking of the wines preferred by the panel was also established by totaling and averaging the sum of each judge's individual grades (arithmetic mean).

A core group of the judges were selected based on knowledge of wine, but Yonah Mountain owner Bob Miller and Winemaker Joe Smith were seeking some publicity so they also invited the press and key people that promote Georgia tourism and travel. Heading our panel of judges was Michael Bryan founder of the Atlanta Wine School; others included Gil Kulers, Jane Garvey, Doc Lawrence, your truly, to name just a few.  Over 20 were in attendance.

The wines were wrapped in heavy gauge aluminum foil (to help disguise individual bottle shapes) and each flight was controlled so that the temperatures would be identical.  The first flight consisted of 2008 Darioush Signature Viognier, Napa Valley ($45), Serenity Cellars 2008 Viognier ($20), and 2009 Serenity Cellars Viognier ($20).

The next flight included 2008 Kistler Vineyards Chardonnay, Dutton Ranch, Russian River ($125) rated 91 by Robert Parker, 2008 Yonah Mountain Vineyards Chardonnay ($28) and 2009 Yonah Mountain Vineyards Chardonnay ($28). 

The final flight included 2000 Ghost Horse Vineyards Cabernet Sauvignon, Napa Valley ($500) 2006 Jordan Cabernet Sauvignon, Alexander Valley ($47), 2006 Yonah Mountain Genesis (Merit age Blend) ($36) and Yonah Mountain Genesis 2 (NV) (Merit age Blend) ($36).

After greetings by Bob Miller and Joe Smith (Joe Smith is the winemaker at Yonah Mountain Vineyards and is the owner/winemaker of Serenity Cellars) we had some introductory remarks by Michael Bryan to set some ground-rules for the tasting. Then, the hard work commenced.

Gayle and I have been fans of Georgia Wines for over 10 years. We have dabbled in winemaking for over 30 years and Beechwood Inn features its own private label wines made 100% from Georgia grapes. We truly enjoy the best of Georgia’s local wines, but we also know that many people look down their noses at local wines thinking they will be cloyingly sweet and made from foxy Muscadines. Not true on January 15^th.  All these wines California and Georgia were high quality table wines. 

The evening offered all the judges a few surprises, including me. Both Yonah Mountain Vineyards and Serenity Cellars are relatively new kids on the Georgia Winemaking block, so perhaps none of us expected them to be as good as some of our Georgia’s more established vineyards.  Just not the case at all.  Winemaker Joe Smith is making some absolutely stunning wines with great finesse, wonderful aromas and lots of complicated flavors.

With perhaps the exception of the Viognier flight the scores are tightly all bunched. And, surprise to all except maybe Joe Smith, the Georgia vinified red wine was judged “best of show” winning the highest score of the evening. So Vanna, open the curtain please, here are the results:  

Viognier

2008 Darioush                                                             170.75

2008 Serenity Cellars                                                  155.35

2009 Serenity Cellars                                                  136.95

Chardonnay

2008 Kistler Dutton Ranch                                         165.95

2008 Yonah Mountain Vineyards                              163.4

2009 Yonah Mountain Vineyards                              162.15

Red Merit age

Yonah Mountain Vineyards Genesis 2                       171.05

2006 Jordon                                                              171.0

Yonah Mountain Vineyards Genesis 2006                 169.3

2000 Ghost Horse                                                       156.35

The fractional scoring is the result of some judges parsing their scores into halves and even quarters.

At the end of the judging all the participants retired to Bernie’s Restaurant, Sautee, for a wonderful dinner and to polish off the rest of the wine. Yes, the Judgment at Sautee turned out to be an evening full of great surprises. I offer congratulations and thanks to Winemaker Joe Smith and to Yonah Mountain Vineyard Owners Bob and Jane Miller.  It was wonderful evening.   

www.yonahmountainvineyards.com

www.letsgotobernies.com

When Gayle and I contemplate a vacation we engage all of our senses in choosing a destination that will satisfy our wanderlust. In early summer our thoughts drift to the Mendocino Coast and the smell of salt air accompanied by the sound of waves breaking on rocks.  But we also await the smell of fresh planked Salmon plucked from the nearby inlet and the tinkling of wine glasses filled with Mendocino Pinot Noir. In August we dream of a trip to the coast of Maine and eating fresh lobster rolls from a walk-a-way stand on the wharf and talking to locals about where to have dinner. In September we contemplate returning to Santa Fe with ristras of red chilies hanging from the adobe buildings.  We recall the smell of pinion smoke and anxiously await breakfast at Tecolotes.  I’m thinking Huevos Rancheros with freshly made red and green Chili sauce 

This summer we traveled to California and had the very special privilege of joining Chef/Author Joanne Weir in her fabulous kitchen in San Francisco for a week’s culinary tour of the Mediterranean.  During the week we journeyed through the lavender fields of Provence, enjoyed Italy’s rustic charm and then to the wonderful and magical Greece and Morocco. We concluded our journey in Spain with saffron and Paella. Each day gave us the opportunity to prepare dishes that celebrate these countries’ cultures.

Joanne spent five years cooking with Alice Waters at Chez Panisse in Berkeley, California and studied with Madeleine Kamman in New England and France and was awarded a Master Chef Diploma. She has written over a dozen wonderful cookbooks, of which we have several. And she has won a number of prestigious culinary awards, including James Beard nominations and awards. She also has her own TV show on PBS, Weir Cooking in the City.  

Neither Gayle nor I are novices around a kitchen. I grew up in my parent’s restaurant in Sonoma, California. When we signed-up for this class I was
a little concerned that it would not be “expert” enough for us to learn new skills.  I needn’t have worried. The class was filled with haute amateurs and marmitons, several whom had taken a number of classes with Chef Weir.  The week was filled with advanced cuisine and there were plenty of challenges both from the recipes and in the preparation techniques. We had eight students in the class and each day we split into four teams of two to set out and prepare our recipes.

For the day in Italy we made Chocolate Caramel Amaretto Budino.  At one time we were caramelizing sugar, melting bittersweet chocolate in a double boiler, scalding milk, roasting almonds, grinding amaretti cookies, beating eggs and boiling water. The hot caramel was poured into a cake pan; scalded milk was mixed with the chocolate, then tempered into the eggs, then mixed into the ground cookies and almonds and then poured into the cake pan. Immersed in a hot water bath the Budino was ready for the oven. Okay, break time. I’m worn out.  Thank goodness Joanne planned for a dish washer as we dirtied nearly ½ the pots and pans in her commercial kitchen. And there were three other teams also using pans, knives, mixers and small appliances.  The kitchen hummed with organized activity. 

Also in attendance were two culinary students, Elizabeth Harvey and Inken Chrisman.  Their role included keeping the culinary students safe from self inflicted burns, stabs, slices or spills. They assisted us assemble our “Mis en Place.” As explained by Chef Weir, Mise en place, pronounced [miz ?? plas], is a French phrase that means putting in place. In professional kitchens it refers to organizing and arranging the ingredients such as cuts of meat, relishes, spices, freshly chopped vegetables, and other components that a cook will require for the menu items that he or she expects to prepare. Finally, they were observant to keep our recipes flowing on time and using proper culinary techniques. After all, Chef Weir could not be everywhere in her kitchen at once.

Over the course of the week we were exposed to all types of work in a professional kitchen including various methods of cooking such as sauteeing, baking, grilling, frying, and smoking.  She lead us through making pasta, tagine, pissaladiere, galaktoboureko, the traditional steaming and seperating of couscous (for hours), and spit roasting lamb in her fireplace. This was an exciting and stimulating week for a foodie. We also participated in plating, garnishing and serving. And, most importantly, each day we had an opportunity to sample all foods that were prepared, along with the wines that accompany them.

We targeted that all our recipes would be concluded and ready about 2:30 each day. With four teams each preparing 2 recipes it was much more than a late lunch, it was an early 5 course dinner.  Local wine merchants brought wines from around the world to pair with the wonderful foods. The lunch was slow and leisurely, with lots of conversation and sipping of fine wines.  During these afternoon sessions Joanne spoke of her world travels and offered  personal insights into each region that we visited. By the end of the week we knew we had made a new friend of Joanne as well as our fellow students. And our hats off to Elizabeth and Inken, there were no injuries to students and no permanent damage to Joanne’s beautiful kitchen.

After a pleasant sufficiency of aromatic foods, unctuous wines and lively conversation, Gayle and I would don our windbreakers for the chilly hike back to our hotel. July is cold and foggy in San Franscisco, and the marine layer was especially thick for the duration of our visit. The Sherpa-like hike to our hotel each afternoon was straight up for 10 blocks. Something seems to be weighing me down, what could it be? 

And where else did we dine while in San Francisco, a city with many fabulous restaurants? After all that lunch about the most we could handle each evening was a late visit to a local eatery and a small appetizer, but more wine of course

Gayle and I feel honored to have attended this class. Chef Weir’s personality was both kind and earnest.  All in attendance agreed that the class was educational, entertaining, and a barrel of fun. Next on our agenda is to travel with Joanne Weir to a Tuscan Villa or to an Estate in Provence for an even more advanced culinary adventure. Bon Apetit!

Glory Seeds is a 501 (c )(3) not for profit farm that’s purpose is to give our community a location where people can learn about sustainability, and the health benefits of including fresh, local, organic products in their diet. In addition to education on organic gardening Glory Seeds will host classes on soap making, cheese making, canning, care of chickens and goats, grinding organic grains, bread making, and much more. You can volunteer to work in the garden and earn some produce for your efforts. One half of all the products grown and produced at Glory Seeds Farm are to benefit God’s Abundance Market and Café, a free farmer’s market and soup kitchen for those struggling financially.  

Larry and Kim are wonderful generous people.  From their studies they learned that fresh organic food is better for our health but that many people who need its nutritional benefits cannot afford its often higher cost. Glory Seeds now has over 2 acres of land under cultivation to help remedy this challenge, and three more acres stand ready when sufficient capital and labor permit.

Larry and Kim’s vision for Glory Seeds has exceeded their near term expectations thanks to the award of grants by the Department of Agriculture. These funds helped drill a well, build an irrigation system, provide crop cover and natural fertilizer. Boy Scout Troop 6 has completed a number of service projects benefiting the farm including building a ram pump, chicken house, green house and goat pen. This summer, through the Georgia Teen Work Program, 8 deserving young people worked at the farm and learned about organic farming. Now, through the Georgia funded Legacy Link program one person in our community is earning a salary while learning about organic gardening and livestock management. But there is always something else the farm needs, right now they need a large cooler to help preserve the farm’s bounty.

I walked the property with Kimberly and took photos.  Everything looks beautiful, healthy and verdant. It was a beautiful sunny day following heavy rain and the crop-cover kept everything from being muddy. Being totally organic means that bugs and disease are a constant menace. Everyone working the farm remains vigilant.  Kim said, “If you see a bug that eats vegetables smoosh it.” I smooshed a few between my fingers while walking around.  Some natural insecticides are used such as essential oils, soaps, cayenne, etc. All these techniques can be learned from books and from other organic farmers. Recently they lost a goat to a Coyote, hence the new goat pen. They said deer did not seem to be a problem maybe because there are many dogs in the neighborhood.

In the immediate future they hope to turn the old barn into a classroom in which to teach classes on sustainability, in addition to offering career building classes in alternative energy. They have received a grant from Radiance Solar and will have a solar array installed on their new pole barn. This array will fuel the entire garden and be a demonstration site for the possibilities of solar energy. They are also planning a small cooperative to make organic grains available at low cost. They have studied the teachings of Eliot Coleman on the Four Season Farm, and are using many of his principles.  The first of several Green House/High Tunnels is in the process of being set up. This will extend the growing season and allow Glory Seeds to provide produce throughout the year. Other plans include operating a farmer’s market that will take food stamps, so even more people will enjoy their healthy produce.

I asked Kimberly what their vision is over the next five years.  She said in addition to expanding the garden and extending their growing season “it is also our hope that Glory Seeds will serve as an inspirational template for others.  Maybe in five years there will be several Glory Seeds Farms around the country teaching people in need about the benefits of leading a healthier life. We are happy to share our vision and our experience.” Our community is blessed to have such a wonderful couple. All donations are tax deductible and may be sent to Glory Seeds 2528 Rickman Airfield Rd. Clayton, Ga. 30525. Please visit their website: Gloryseeds.org.

By David G. Darugh

 We have been cooking with Taylor Farms fresh eggs for about 5 years. David Taylor is also a contractor and over the last several years he has done a number of renovations for the Beechwood Inn, but his first love is farming. His stated 3 year goal was to transition to full-time farming. His goal is now a success. 

Its exciting to see David working full-time to increase his farm’s production. I dropped by to see how his operation was progressing, and I was amazed at all the new additions. The number of raised beds has vastly increased, another long strip of land was recently levelled for even more raised beds. But the big news for 2010 was two 20 by 75 foot greenhouses. In  addition, he has barns, a sprouting shed, a small herd of pigs and a serious looking washing station for eggs and greens.

I asked David how he got into farming having grown up in Chicago. He said his fascination came as a child with family visits to his grandparents farms’ in Kansas and Iowa. He loved the smell of fresh tilled earth, corn fields on a hot summer day and even the smell of pigs in a pen beside the barn (I’m personally not sure about the pig smell).  While in college at Illinois State University he majored in art and never thought about agriculture as a career. 

After college he and wife Teresa moved to Knoxville, Tennessee, where he built timber frame and log homes. In the evening he would work on a small vegetable garden. When that company went out of business they relocated to Rabun County where he continued to work on timber frame construction. He again took up gardening but this time decided to educate himself on good farming practices by reading as much as he could. All too soon 6 chickens grew to 20, then to 50 and soon they had 200 chickens. . . 

The farm is small by global standards, only about 1½ acres, but the available land is being intensively cultivated. As we walked around everything seemed very well planned and laid out.  The new greenhouses have central overhead sprinkling systems; there are hanging pots above the beds which permit vertical use of light and space. The sprouting shed has a gas heater. The pigs have their own shed and seem quite happy – but they do smell like pigs.

The variety of things now being grown is quite large.  David has over 20 types of culinary herbs and edible flowers.  I was glad to see a number of lemon verbena plants.  David tasted some lemon verbena ice cream at Beechwood Inn last year so now he is plying this intense herb to restaurants (I want a commission on the lemon verbena sales). There is a large variety of heirloom and cherry tomatoes, but the bulk of his farming is of fresh greens.  There is every color and texture of lettuce you can imagine, arugula, spinach, endive and stinging nettles. By June David plans to be harvesting over 100 pounds of fresh greens each week. Old Edwards Inn in Highlands alone will purchase about 60 -70 pounds a week. 

At Beechwood Inn we are proud to serve Taylor Farm greens to our guests, but it does involve more work than simply buying triple washed lettuce in a plastic bag from Wal-Mart.  Someone, usually Ashley our kitchen assistant, must wash and dry the several pounds of greens we use each week. Food is needed by everyone, everywhere, every day. We believe that making shopping decisions that favor sustainable and local food sources benefits health, improves the local economy and is ecologically sound – even if it means more effort on our part.  We know these these foods taste better and we also know they are days and in many cases weeks and months fresher.

Several years ago we ran a taste test of Taylor Farm fresh free range chicken eggs versus store bought eggs. 95 percent of our guests preferred the farm fresh eggs.  The other 5 percent said they tasted too “eggy.”  I can only guess they just got used to bland eggs from chickens raised using hormones, antibiotics and fed corn-pellets.

The farming future for Taylor Farms calls for slow growth and increased efficiency, but without borrowing money.  Another greenhouse will soon be added.  He says the greenhouses can extend their growing season by perhaps two months giving them 10 months of production, and the greens are protected from drowing rains or damaging hail.  Now he wishes he had built the greenhouses years ago.

David is very generous with his farming knowledge.  I often hear of him visiting and helping other farmers build better soils or providing advice on crop management. Gosh, David, I guess you have become a consultant.  In addition, he has also become a distributor for other farms.  When he learns that someone has giant blackberries available he will harvest and sell them through his regular channels. And he learns about wild foods.  I wanted wild ramps so David located someone who goes into the mountains to gather them.

We give thanks our local farmers. When our guests taste baby lettuces and peppery arugulas that were in the ground a mere 24 hours ago, just picked berries and local melons, then they finally comprehend why we are proud of our fresh & local products. We also know that our lettuce has been grown without herbicides or pesticides and that the farmer who brought us this food is also feeding it to his family.

David Taylor’s Farm is located in Lakemont, Georgia.

by David Darugh, executive Chef, Beechwood Inn

Presentation: To take great photos the most important factor is to use good skills in food presentation and display. Just like a model has been dressed and had make-up applied food will look its best in photos if it has been properly arranged, placed in a wonderful setting, it has been appropriately garnished and useful props are added to the scene.  This is characterized as “food styling” or “presentation.”  In order to best present the food for a photo you need to study it and determine its most dominant features such as color or texture.

 If you are attempting to best capture a food’s texture, such as a peach, you would want to focus on its furry skin. For corn bread, focus on the crumbs. Food photos that can capture texture are invariably better than those that don’t. Also, to make foods pop - the background of a food photo should contrast with the color of the food. When photographing a dark food use a white plate, when photographing a light colored food emphasize the contrast with a dark or black plate.

Garnishes and accessories can quickly transform your food photo into a work of art.  Garnishes can serve as food-stylists props, especially when you need some contrast.  For example if you have a red sauce add a sprig of fresh basil on top of the dish to make it stand out. A prop can be as simple as a dessert fork next to a piece of apple pie with a bite out of it. Spices, herbs, cutlery, fresh flowers can all serve as either props or garnishes. Depending on the food you are photographing, you need to identify some special feature, emphasize it and to make it obvious to the viewer.

Finally, before you start shooting, take a look around and remove any distracting clutter from the scene such as dirty pans or your pet parakeet.

Lighting: Lighting is the hardest thing to get right and one of the most important aspects to taking good food photos.  Just remember, unless you want to invest in some pricy photography lights and light boxes, indoor tungsten lighting is your enemy; natural light is your friend. Try to avoid mixing lighting color temperatures in your scene (i.e. tungsten, fluorescent and natural) as all but professional cameras will have a difficult time getting your white balance correct. 

To make food look its best try to make it look as three-dimensional as possible. Proper use of light and shadow is a big help. The most flattering light is the natural light coming in through a window, or a skylight.  Try to use soft filtered light, like from a window with white gauzy curtains. If you don’t have natural diffused light a great help is a stiff white poster board that can be propped-up and positioned around your food to reflect light and diffuse it.

Unless you have a professional quality flash attachment, avoid using your camera flash as it is normally way too intense for food’s delicate characteristics.  It will flatten the shot and often make unappealing bright or shiny spots.

If you don’t have a window in your kitchen or dining room, carry your plate somewhere else, or even outside.  Just be sure to adjust your camera’s white balance based on where you are taking the photo and the color temperature of the light. Finally, position your food on a pretty napkin or placement and you will be all set.

Composition: The classic way to shoot food is from the angle of a diner’s fork.  This usually translates into about a 45 degree angle. But, if you are using a digital camera, more shots don’t cost anything, so vary your angle and distance, then keep shooting. Try capturing some real close up shots along with your general shots. The lower your angle the taller the food will appear.

When you are viewing your shot either through the lens or on the screen, try to eliminate anything not relevant to the shot.  Keep the plate sparse, not full or crowded. Keeping it simple is the best rule of thumb. Avoid brown or dark colored foods, they are much more difficult to make appealing. Also avoid bold stripes and patterns on in the background, they will distract from the texture of the food.

When shooting food on a plate avoid the bird’s eye view of shooting straight down, as it will usually lead to a boring lack of dimension.  If you can change the aperture on your camera, use a wide aperture, this shortens the depth of field and makes things in the foreground and background blurry, increasing the attention on your subject.  It can also add an ethereal or more evocative impact.

Also, once in a while catch the chef in action preparing the food.  Remember, It’s not just about the food.

Be Quick: Sauces congeal, sorbets melt, greens wilt. Food loses its appeal the longer it sits. Get everything set up first.  Use a stand-in, such as an empty plate to get your focus, lighting, props and garnishes and angles established before you bring in the star.

Post Processing: Don’t be afraid to use your photo-editing software to enhance your effort. Lighten up dark photos, adjust your color balance, and crop-out the parakeet if he got in the photo. The danger of shooting indoors is that the photos can have an overly yellow hue.   A little blue can be added during editing to make the food look more appealing.

At Beechwood Inn we enjoy fresh local foods, so our photos and our meals often reflect the seasons. And because we are proud of our farmers and the effort they expend to bring us such wonderful products we take lots of photos of foods as they come in the back door. Finally, we eat the food in our photos, and we trust you will enjoy your food creations too.

David Darugh, Chef/Innkeeper, Beechwood Inn.  To view more of our food photos visit our facebook page: http://www.facebook.com/BeechwoodInn  

Micro-greens are very tender, packed with intense flavor and filled with healthy nutrients – and contain scarsely a calorie. Researchers have found that they contain higher levels of concentrated active compounds such as antioxidants than in mature plants or seeds. Micro-greens are considered to be in the group of what are newly referred to as “functional foods” that have particular health promoting or disease preventing properties in addition to their normal nutritional values.

Micro-greens don’t have to be green.  You can find seeds that will produce edible shoots in a wide variety of colors – red, purple, white, lavender, pink, yellow as well as every shade of green you can imagine.  The flavors can vary from supremely sweet (Steve’s “corn-sickles) to bitter, tart, hot, sour, nutty and mild.  From a chef’s perspective I find them visually captivating and sublime to eat.  I refer to them as “Chef’s Confetti” and use them regularly at the Beechwood Inn as garnish, in salads, sandwiches, soups and in main courses.

Another captivating thing about Steve’s micro-greens is that he has them available year-round.  I asked Steve how do you grow and supply your mico-greens in the dead of a vicious North Georgia winter? He invited me out to his farm for a tour and to learn how they can be grown even when the temperatures are hovering in the teens.

We started with some questions about where he got his start in the farming of micro-greens.  He recalls helping his mother with her vegetable garden when he was a youngster and believes that is where he got the interest in gardening. Then, during the 1970’s he found a passion in the organic farm movement. It became a part of his spirituality. Whenever he moved the first thing he did was tear up the yard and plant vegetables.  He recalls that one house he moved to had only a small yard crowded between his and the neigbor’s house.  The site had no sun, but he persisted with his plans and planted beets.  They sprouted but would not grow further without sun, so he made a salad using the purple dicots – it was delicious and beautiful. So, that was how Steve Whiteman invented “Steve’s Famous Micro-Green Salad Mix.” That was 20 years ago, and he has been working to perfect his salad mix ever since.  

His home and farm are in Habersham County just outside Clarkesville.  The basement of his house is filled with grow boxes, grow lights and a large wood stove to keep the little micro’s happy and sprouting even on the coldest of nights.  In clearings around his house are cold frames, green houses and organic compost piles.  Viewing this operation I can conclude that Steve is a serious farmer and knows a treasure trove of information about building organic soils, and offering food and shelter to his plants.   

He has designed and built a series of green houses, each one an improvement over the last.  His most recent green house contains a Cob Stove. It is a homemade wood fired stove made from a mixture of clay, sand and straw, which is what "Cob" is.  It is designed to retain the heat from a fire built inside. On cold nights Steve will trek out to the green house at 10:00pm for its final stoking and his micro-greens stay sproutingly warm all night long.

Steve told me that his beds are 10-15% organic matter, whereas a typical conventional farm may have 1-2%. His soils are alive with micro-organisms that digest plant materials and release nutrients back into the soil.  Seed is broadcasted over a prepared bed and days later a green carpet springs forth.  The tiny greens must be protected from drowning rains, too much sun, too much dryness and hungry mammals. As the carpet grows he thins the greens making cleared rows and this permits more seeds to sprout.  Finally after several weeks he turns the soil over and starts again. All the soil is turned by hand so that the organic material remaining from the sprouts can be deeply buried under the soil, so the cycle renews.

I toured Steve’s farm in late March. First I got to taste tiny corn-sickles.  They were sprouting in covered trays in his basement. They offered an explosion of sweet corn flavor – hence the name. There were also beds of hong vit seedlings (purple radish), sunflower sprouts and red buckwheat. Outside in cold frames and in the green houses were beds of mizuna, spinach, Kings Lettuce, arugula, and micro lettuces of every color.  As the weather warms the variety of seeds that he plants will change. More colors and flavors will be added. Plus, he says some micros take on different characteristics as the weather warms or cools. Steve is always looking for new varieties of seeds to plant and add to his salad mix. His house is filled with catalogues. Many of his seeds come from Johnny’s Selected Seeds http://www.johnnyseeds.com, which offers high quality inspected seeds.

He actively started to market his micro-greens to the public and to restaurants about three years ago; before that he just grew them to eat and share with friends. In addition to the salad mix, for restaurants he will provide small packets of “Chef’s Confetti.”  Just let him know what colors and flavors you would like.  He is working on a second salad mix that will contain more lettuces and some cilantro, cutting celery and other new varieties that will make it a completely different taste and texture.

While talking to Steve I learned he has written a book Swallowing the Avocado of Enlightenment: A Spiritual Guide for the Rest of Us, Trillium Center Press 2006. Curious, I acquired a copy to peruse.  I found the book’s simple, practical approach uncommonly understandable. To me, most books of this genre make religious belief and spiritual experiences overly complex and incomprehensible. Standing above this landscape of human effort someone has finally presented a very simple and unifying concept. Nice job Steve.

After I saw and tasted Steve’s micro-greens for the first time I was heard to mutter “where have you been all my life?”  These micros have become an important part of our fine dining experience at the Beechwood Inn.  Steve is trying to grow his business, so if you would like to try some really wonderful and nutritious micro-greens you can reach him at stevewhiteman@windstream.net or at (706) 754-9478.

 David  Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws.  The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products.  David was the General Counsel of the American Wine Society from 1990 to 2001. 

I was told by a friend that Clayton was getting a new French Bistro and that it would be located at the Old Clayton Inn. Being a dedicated foodie, and very much a Francophile I exclaimed “What, a French Bistro in Clayton? Who, when; where do I find out more?”

In our small community it took only a few hours of sleuthing around to learn that “Dominique” was the one in charge. I set out to learn more about Dominique and his venture. When Dominique Chambon stopped by the Beechwood Inn to chat with us I immediately recalled him as the Sommelier at Waterfall Country Club. He is an impeccable man with a wonderful French accent. When I told him I was writing articles about chefs in the North Georgia Mountains his first comment to me was “I am not a chef, just a passable French cook.” Possibly he downplays his talents.

Dominique was born in Paris. His father was in the restaurant and hospitality business all his life. His father also spent 10 years as the butler to the then wealthiest man in the world.  In that position his father was in charge of all hospitality, food, entertaining, and service. The young Dominique was always at his father’s side and learned much about hospitality, service, and importantly food service.  He eventually followed in his father’s footsteps and learned much more while working in France.

He immigrated to New Orleans to work for the famous Cajun/French Chef Pierre Lacoste at his upscale hotel/restaurant Maison Pierre.  During the sojourn in New Orleans Dominique was in charge of the “front of the house.”  This encompasses all aspects of food and wine service, décor, business management and the training of wait staff. He was later recruited to come to Atlanta and work as the Maitre d’ at the new Riviera in Buckhead. Its ambience is that of a French cottage, and eighty percent of the servers were French.  Dominique stayed long enough to become Riviera’s general manager and sommelier.  While he loved the kitchen and continued to cook for fun, his primary responsibilities for the places he worked was to manage the front of the house and ensure friendly and efficient service. 

A friend owned Renee’s Restaurant in Dahlonega, and Dominique was ready for a new challenge. He left Atlanta to work at Renee’s.  But the notion of having his own Bistro soon got the better of him and 6 months later he opened 51 Main Street Bistro in Dahlonega.  After a period of operations he sold the Bistro and returned to France for 2 years; but by then the North Georgia Mountains had smitten him and called for his return.  He came back to Dahlonega and opened Dominique’s Bartini and French Cafe, the first martini bar in North Georgia. Bartini’s served a menu of cocktails and French Bistro foods.  Located on Grove Street it had a wonderful Bistro atmosphere that set itself apart from other restaurants.

When he sold Bartini’s he was recruited to come to Rabun County to work the bar and provide wine service at Waterfall Country Club. It did not take him long, however, to decide that Rabun County is a great place to live and work, so once more his thoughts drifted to operating his own French Bistro.

This brings us up to the present and my curiosity was now fully piqued.  Dominique said he has the same crew that did his renovations in Dahlonega providing the renovations at the Old Clayton Inn restaurant, dining room and patio.  He indicated, they are now getting pretty experienced at creating the ambience I am looking for. Dominique said “I want to create something upscale, but not expensive.  I want simple good food, nothing really fancy. I want guests to feel they have truly stepped off the street and into an authentic French Bistro. There should be tasteful art and décor, perhaps the patio will have some flags and banners.” 

I talked to Dominique about possible menu items and he indicated he would like to offer some French staples such as escargot, onion soup, duck salad, foie gras, seafood gratin and rabbit.  He will have a wine bar and plans to offer cheese plates to go with fine wines. And, of course, some will be some great French wines. And finally live music; perhaps mellow jazz.

He said the important part will be selecting some great people to work at the Bistro.  Having many years experience managing the front of the house, he is confident he can find, recruit and train the right people that will enhance each diner’s Bistro experience. He reiterated that he can only be as good as the people that work for him.

 “So when do you open” I asked with great anticipation on several different levels?  He said he plans a soft opening about mid-April, but all depends on construction and staffing. “Success is imperative; I won’t open until everything is ready.  This is my last restaurant. I want to do a great job and go out on top of my game.”

 Slow down Dominique, I don’t want to hear you talking about going out on top; I have not even dined at your Bistro yet.  Look for the Bistro on South Main Street to open about April 15^th.  Gayle and I plan to be there along with some of fellow Bistro-Trekkies, so better reserve your table soon.  Gayle, I can’t decide between the Boeuf Bourguignon the Seafood Gratin or the Coquilles Saint-Jacques; what are you going to have?

 David  Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws.  The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products.  David was the General Counsel of the American Wine Society from 1990 to 2001. 

Brigadoon is a place that is idyllic, unaffected by time, and distant from our world of tension and stress. Crane Creek Vineyards fits this definition perfectly. Gayle and I have traveled the world in quest of food and wine and few locales feel as cozy and comfortable as Crane Creek Vineyards.

Owners Eric and Deanne Seifarth have assembled a “family” of employees and constructed a small “village” of operations at the very northern boundary of Georgia in the Shadow of Brasstown Bald. With an infectious smile, Eric told us “wine is second; the experience for our visitors is the first priority. Making wine is just the controlled spoilage of grape juice.”  We can certainly attest that Crane Creek has assembled a wonderful crew of helpers. They ensure that every guest gets greeted immediately; people are not left to feel anonymous. They instantly make you feel like part of the extended Crane Creek family.

What pleases us about visiting Crane Creek Vineyards is that it has old world European charm. It remains rustic and outdoorsy, yet comfortable and inviting.  The tasting room is a restored vintage farm house with beautiful old wood floors. It is surrounded by wood decks and porches that overlook the vineyard and its large pond. There are many different gardens, nooks and benches where visitors can take a bottle of wine, some cheese and bread and have their own intimate picnic. And visitors are encouraged to do so.  Not that we don’t like the large stone and mahogany California-esc wineries near Dahlonega – they are gorgeous.  But Gayle and I are both drawn to Crane Creek because of the reuse of the old farmhouse, barns and outbuildings.  New construction retains the theme of the old farm, which suits this location perfectly.

The winery and vineyards have grown since our last visit.  Crane Creek is now on its third extension to the winery building.  Soon they will have more room for storing cases of bottled wine.    Additional bathrooms have been added to the pavilion to facilitate larger events.  Eric indicated they have many weddings, bridesmaid lunches and rehearsal dinners scheduled as the weather warms.

The vineyard encompasses 15 acres of grapes, and this includes a few leased acres nearby. In addition, Eric purchases some grapes from area farmers.  Altogether Crane Creek now produces about 3400 cases of wine in what is likely the coolest zone for grape growing in Georgia. The vineyard looks south toward Brasstown Bald. With these growing conditions in mind Eric concentrates his effort on grapes that thrive in cool climates.  Spring is chilly with unpredictable freezes, but the Georgia Mountains are blessed with long warm summers and cool nights.  Current grapes planted include Cabernet Sauvignon and Cabernet Franc that need lots of micro-management in the vineyard; easier are Vidal Blanc, Seyval Blanc, Chardonnel, Villard Noir, Traminette, Norton and Chambourcin.  From these grape varieties Eric renders 13 different wines that are available to taste and purchase.

We have always been a big fan of Eric’s style of winemaking.  As a chef, I prefer my white wines to have good acidity, a certain steeliness that comes from minerality with little or no oaking.  They are just easier to pair with food.  And, at Crane Creek you can find plenty of white wines made in this style. Eric’s red wines are medium to light bodied and also pair well with food.  The Norton Eric poured us during our visit may well be one of the best and most restrained I have ever tasted. It just won a gold medal at the San Francisco Chronicle Wine Competition in California. Our hats go off for Eric’s ability to tame this indigenous and unruly American grape.

Eric has more vineyards to plant. In the near future he plans to add several more cold hardy varieties.  These include Austrian native Gruner Veltliner (dubbed Gru-Vee) which makes a lovely tart white wine that we see little of in this country because the Austrians drink most of it.  Another Austrian grape he plans to add is Lemberger.  This is a red skinned grape that offers a coat of many colors for wine lovers.  It can be dark and brooding or it can be light and quaffable. And finally, Eric would like to experiment with some plantings of Petite Sirah, a very thick skinned grape with tight bunches that I normally associate with much warmer locations of California.

Well I love the vineyard and I adore the old world charm, but do you know what excites me the most? Along Crane Creek where grapes don’t’ do especially well Eric constructed a culinary garden. The bounty of produce from the garden’s daily harvest is transformed into of-the-moment, wine-friendly creations by resident Chef David Sanford.

The garden features antique specimens and heirloom cultivars, all grown with 100% organic farming principles. Each month, throughout the growing season, new and delicious offerings from the gardens find their way into dinners at the vineyard. The vineyard family also tends a small flock of free range chickens and Guinea hens that provide a steady supply of farm fresh eggs. Finally, there is a small apple orchard that features a wide variety of old heirloom and antique North Georgia apple varieties, some being quite rare. Each fall the apples are transformed into pies, cider, and other delicious offerings for vineyard visitors. In mid-summer, don’t miss their “Tomato Festival.”

Eric and Chef Sanford have opened Crane Creek Café which offers Prixe Fixe seasonal dinners on Fridays, and “stimulus package” Soup Kitchen Saturdays. Once a month Chef Sanford offers farmer’s Pasta Dinners. The dining room is an inviting patio under the sky adjacent to the vineyard with views of the mountains. I love Al Fresco dining.

If you are feeling stressed out, and need some time away in a relaxing pastoral setting, Crane Creek also offers a guest cottage in the vineyard. If you plan ahead Chef Sanford can even offer a wonderful meal for you. Well Toto, how close can you get to Napa-Sonoma and still be in Georgia?  Pack your bag, Gayle, we’re getting away from the Beechwood Inn for a couple of days.

Crane Creek Vineyard: 916 Crane Creek Road, Young Harris, GA 30582; (706) 379-1236. www.cranecreekvineyards.com

At the traffic light in Young Harris, GA go north on GA 66 3.3 miles then left on Crane Creek Road .7 mile.

Editor's Note: David and Gayle Darugh own and operate Beechwood Inn in Clayton, GA. It is considered Georgia's premier wine country inn and is a member of the prestigious Select Registry. It also has been named a winner of Wine Spectator's Award of Excellence. (706) 782-5485.

I love to visit and eat at chef operated restaurants.  I can count on getting the most inspired andauthentic food and service. This month I took a short trip to Hiawassee and met Chef Michael Collins at Michaelee’s Chocolate Caffe. The Caffe features fresh Mediterranean style dining with a definite Italian bent.  During this visit I sat down with Chef Collins to learn more about what brought him to North Georgia. Chef Collins said he came to Georgia for a short visit nearly 29 years ago and never left.

 His interest in food started as a child. He grew up in Bridgeport Connecticut, an area with many ethnic families, so he was exposed to many types of food – and his favorite was Italian. He was the youngest of 6 children, and spent much of his early years hanging-out in the kitchen with his mother and older sisters.  By the time he went to high school, he selected a technical school that offered an exploratory culinary program.  That experience solidified his interest in food. 

While in school he worked for an upscale kosher catering firm and learned many new recipes and how to do ice carving.  From high school he was accepted at the Culinary Institute of America (CIA) in Hyde Park New York. Upon completing culinary school he took a short trip to Georgia to visit one of his sisters. He fell in love with the area and has been here ever since.

His first job was at a TGI Fridays in Atlanta’s Buckhead area.  After several years he was selected to help create and develop new menu items and recipes for the chain. Not long later he was recruited by Innovative Restaurant Concepts in Atlanta.  They owned a number of large restaurants including Ray’s on the River and they were developing a new brand named Rio Bravo Cantinas. Chef Collins worked as a kitchen manager but quickly worked up to become the company’s Commissary General Manager.  He moved further up the corporate ladder to serve as area and regional manager. Before leaving the company he was responsible for 7 restaurants each with multi-million dollar revenues.

The corporate food world is all about numbers, and while he had huge responsibility, he was no longer a chef.  He left the company in 2000, thinking it would be a short sabbatical.  At this time his wife, Lisa, was running an international adoption agency, so he joined her firm and was able to travel the world.  This lasted for 4 years, but then he got the itch to get back to his first love, the kitchen.

With Lisa by his side their first private venture was “A Touch of Class,” a gourmet cooking shop in Helen.  He demonstrated how to use prepared sauces and other products and turn them into unique and creative meals. The shop enjoyed success, so they opened a second one in Hiawassee. A developer friend mentioned that he was preparing to construct a row of new store fronts in Hiawassee and he invited Chef Collins and Lisa to think about a new shop. After much thought they decided on a small coffee shop, a limited menu with a few baked goods. Michaelee’s Chocolate Caffe was the result, offering full lunch and dinner menus 6 days a week as well as baked goods, chocolates, gourmet products, and a selection of beers and wine.

I asked Chef Collins does he regret opening their own “full service” restaurant.  He said “absolutely not.  I enjoy it, I love it, and hands down it is better than the corporate world.” He and Lisa chose to raise their daughter in a small town. All three of them love the mountains and its people.  They now have a loyal following.  Many of their regulars come from Murphy, Blairsville, Helen and Clayton to enjoy the Caffee’s wonderful foods and exquisite service.  He said Lisa has full charge of the front of the house. She hires staff, ensures prompt courteous service, and selects the wine and beer. She visits every table to ensure each diner is satisfied.  

Chef Collins’ brings a wealth of knowledge and experience to our mountains. He personally prepares almost every item available at the Caffe, including lunch sandwiches, entrees, desserts, baked goods and their wonderful fudge. I asked, okay “what’s behind the name Michaelee’s?  He explained that it is actually a contraction of their two names.  Lisa is known as Lee by their family.

The restaurant is adorable.  It has hardwood floors, huge windows looking out at the mountains and a cheerful outdoor seasonal veranda. 

Chef Collins’ dinner menu is extensive and includes such homemade creations as Jumbo Florentine Raviolis, Steak Au Poivre and Veal Saltimbocca. Lisa’s effort to ensure beautiful table service and wonderful presentation will make you forget you are not in a big city.  While I am partial to Chef Collins Italian selections, Gayle is a serious fan of his several decadent chocolate creations sitting in the dessert case. Okay, Chef Collins, maybe we need a Michaelee’s Chocolate Caffe in Clayton so I don’t have to drive as far.

Michaelee's Chocolate Caffe, 142 N. Main Street, Hiawassee, GA 30546, Phone (706) 896-2752 Cafe@Michaelees.com, www.michaelees.com

David  Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws.  The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products.  David was the General Counsel of the American Wine Society from 1990 to 2001. 

Submitted by chuck on Wed, 05/13/2009 - 06:00

Here's a little bit about our amazing getaway to the Beechwood Inn in Clayton, Ga back at the beginning of April. Thank you David and Gayle for providing everything we needed as we recharged and explored Rabun. Salut!

Beechwood Inn's Website

From Beechwood Inn

We arrived Saturday afternoon and got settled in our room. It was upstairs with a great view of Blackrock Mtn, a queen bed and fireplace and a nice little porch to enjoy.

Dinner Sat night was exquisite. We began the evening on the front porch of the Inn where we enjoyed a light shrimp appetizer paired with a Pinot Grigio. We moved inside and received the next course which was herb and vegetable beggar's purses paired with a Rubiro Montepulciano. Next we had a locally grown green salad with asparagus and fresh tomatoes. We took a break for a palette cleansing red wine and raspberry sorbet. The main course was a chicken breast topped with the best back I've ever eaten (http://bentonhams.com). We finished the evening with a chocolate and caramel macadamia torte prepared by Gayle and a nice tawny port. Excellent, excellent, excellent!

Sunday we did some hiking at Tallulah Gorge and later discovered some things about Sundays in small town Georgia. Basically, everything is closed except for the Mexican restaurant and the only place to get adult beverages was back at the Inn. So, we had some dinner and headed back...

Monday we were going to tour some of the local N.Georgia wineries, but learned another lesson about winter hours in N.Georgia. Luckily for us, David agreed to do a wine tasting for us that evening during Wine-Thirty. We were the only guests that evening and had a intimate and educational walk through Chardonnay and all the complexity therein. I was reminded what a novice I am in the wine department.

Tuesday we got some early spring excitement and were greeted with snow. We planned to drive up to Highlands, NC that day and didn't let the flurries stop us. We had a lot of fun being touristy and accidentally had lunch at the most expensive place in Highlands. That night we enjoyed getting to meet Lorrie and Glen during Wine-Thirty where we shared a special bottle of Barolo that we had been saving. We were going to eat our leftovers that night, but after hearing about the place that David recommended to Glen we decided to go there too. We beat them there and the four of us had a fun dinner then say up drinking more wine til the wee hours. Salut to Lorrie and Glen!

Sadly, we had to pack up and leave on Wed. We stopped at the Spring Ridge creamery on the way back to Chattanooga and bought some of the best ice cream you can get. We also picked up some cheeses for home.

All in all, we had a great time. We are so glad we found you Beechwood Inn. We'll be back!

-chuck and callie

Chucks Blog

One more vineyard and winery has joined the growing list of North Georgia producers of fine table wine.  Real Estate investor Hue Rainey and wife Jane have planted grapes, built a new winery and tasting room, all in the historic village of Sautee.

Hue Rainey has been a longtime fixture of the North Georgia Mountains, having owned a bed and breakfast inn, motel, been in construction and is currently President of the Helen Chamber of Commerce.  After selling off some of the investment properties and retiring from the inn-keeping business, Hue started casting about for something else interesting to be involved in. One day his daughter called him while touring Napa California and suggested he get in the vineyard and winery business. A seed was planted.

Hue and Jane did not make this leap without some serious study and constructing a business plan. They visited a number of North Georgia wineries seeking advice on equipment, grape varieties, trellising and farming.  Three Sisters co-owner Doug Paul proved instrumental in offering advice on uncomplicated trellising for grapes and sizing his operation and investment. In addition, Steve Gibson of Habersham Winery, and former President of Wine America, allowed as how nearly 90% of all wineries from New York to California are Mom and Pop operations, and many are very successful in their niche. Finally, in order to get an additional perspective the Rainey’s toured the growing Missouri wine country and studied several small operations that offered a good model for their vision.

After much study the two concluded there was room in North Georgia for a small family run winery making carefully handcrafted wines. The Rainey’s already owned about 8 lovely acres of land that looked optimum for a vineyard, so no new land purchase would be necessary.  The family also owned a former veterinary office in Sautee that they refurbished into a beautiful tasting room offering a spectacular view of part of the vineyards. An old barn located on nearby land has been remodeled into the winery operation. The first vines were planted in April of 2009 to Cabernet Sauvignon. The tasting room was opened on Halloween 2009. In 2010 they expect to produce about 1,000 cases of wine. The winery currently has a capacity of about 3,000 gallons. While Hue and Jane are insistent that their operation will remain small and focused on quality wines, Hue also has a vision of building an amphitheater near the winery that will facilitate live music in the vineyard and offer a venue for weddings and special events.

Currently the Sautee Nacoochee Vineyards offers 7 wines.  We tasted through the wines and would characterize each wine as exceptionally well made and each perfectly reflects the soils and micro-climates of north Georgia. I was especially pleased with the 2006 Cabernet Sauvignon, which had medium body, nice round tannins and a lovely blueberry and blackberry bouquet.  Another favorite was the White Merlot, which was very crisp, barely off-dry and smelled of fresh strawberries.

I asked Hue about the wonderful deer logo on their tasting room.  Hue indicated that his farm was part of historic hunting lands of the Cherokee and Creek.  He and Jane believed that the winery and vineyard’s image should pay homage to the earth and its rich Native American history. Hue quipped “sipping our wines is like slipping into your favorite pair of jeans and enjoying the sunset with someone you love.  We want everyone who comes into our tasting room to feel like part of our family.” After our visit we sure felt like we had made new friends. Congratulations to Hue and Jane, you are off to a great start. 

 Sautee Nacoochee Vineyards

98 Nacoochee Way (Just off Highway 17)

Sautee Nacoochee, Georgia 30571

(706) 878-1056

http://www.sauteenacoocheevineyards.com

All active and retired members of the U.S. Military, Guard and Reserves are eligible to receive a 10% discount on their lodging for leisure travel.  This offer is subject to availability and the eligible member must occupy the room. Please ask for this discount at the time you make your reservation as that is when we create an invoice for your stay and calculate your deposit.  Also, please have your military identification available at check-in. This discount may not be combined with other discounts or gift cards/certificates, and is not applicable to Special Packages, Holidays and Events (e.g. New Year’s Package, Valentine’s Package).

We were lucky enough to catch Todd in town, so our tasting and tour was with him. Todd, a lanky 6’4”, arrived in a jacked-up yellow Hummer with Ghost Horse Vineyards on the door and JYGNTOR on the license plate. If your tasting is with Todd, this is by far the longest tour/taste you will take at any Napa Winery. If you do not want to be rushed, set aside at least a half day for a visit. The entire purpose of the tour is educational - you will be shown the vineyards, the wine production facilities, the caves and taste through a wide variety of wines in their large cave from both barrel and bottle. Todd is a personality with lots to talk about. He is extremely personable and welcomes questions about winemaking, production, growing - really anything related to wine. He is a geologist/geophysicist by training and education, so he knows his soils.

Gayle and I tasted through his current release wines which were all exquisite (all ranked by Robert Parker in the 90-97 range).  The 2007 Sauvignon Blanc was fruity with no grassy aromas. The 2008 Chardonnay was without malo-lactic conversion and was very tart with a kiss of French Oak, just our style. The reds were sublime, including a 2007 Pinot Noir sourced from grapes off the estate. We loved the Reserve Cabernets from 2006 and 2007, the Right Bank Merlot/Cab Franc and finally the 2007 Eloge, a Bordeaux Blend. But what was really worth waiting for was - Ghost Horse.

What makes Ghost Horse special is the wines are made with 100% Napa Valley Cabernet Sauvignon fruit from Todd's personal vineyard. He painstakingly handcrafts each release, making extremely small but extremely exceptional batches of each wine. And the results? What Todd calls "head-cracking" wines. They have the big price tag, but once you figure in the private grape source, the extremely small lots, etched bottle, the exquisite hand-made attention, quality, and the cost of the website the wine prices make more sense. 

So, what did we think? The one we were offered to taste was beyond belief. I’ve never had a wine bouquet hit my nostrils with the glass still seven or eight inches from my nose! The Ghost Horse wine we tasted was a fruit bomb but with no heavy tannins. It was very full-flavored yet with perfectly balanced acid. To me the Ghost Horse Cab tasted of deep fruit/cherry/black cherry, with a hint of chocolate. It had incredible weight a great mouth feel, fat and full yet with no negative after-tastes. Todd told us the only way people can acquire a bottle of Ghost Horse is directly from him – it is not available at retail or in restaurants. After our tasting we asked to purchase a bottle and he agreed. We felt honored.

Does Ghost Horse offer a small tribute to id; most certainly; but it is truly a fabulous wine.  Yet Todd equally embraces novices and oenophiles and he readily shares his extensive knowledge about winemaking collected over 20+ years in the business. Hanging out in the cave sipping from a $500 bottle of wine... while chatting-up the winemaker... in the heart of Napa Valley.... Yes, it made our day.

Tours are extremely limited, but you can get a "taste" of Todd's world at his Ghost Horse web site:http://www.ghosthorseworld.com/

After the death of her husband, Lura needed a way to earn a living so she converted their large home into a summer house, offering boarding to upscale city folk. Guests would come to the cool North Georgia Mountains to enjoy our views and escape the oppressive summr heat and mosquito borne illnesses in Charleston, Atlanta, Savannah and elsewhere.

To make the Beechwood Inn more inviting Lura and her daughter Bernice added a spring fed “plunge” pool. Filled with 56 degree spring water a guest would probably take a quick dunk and then pop back out to warm in the sun. One advantage of the swimming pool was when the guests finished playing, the spring house was nearby and they could drink fresh cider and buttermilk to their hearts’ content. A 1931 ad stated that the inn had all the modern conveniences: fresh vegetables from our garden, fresh milk from our dairy, chickens and eggs daily from our poultry yard, and the most appetizing things to eat on the market.

During this period the original house and log cabin had many additions to accommodate growing numbers of visitors. There was a large barn, orchard and a number of two story cottages. Nancy Smith Fichter, Lillian Smith’s niece, recalls Aunt Lil periodically taking her to dinner at Beechwood Inn. She recalls Beechwood Inn as being famous for its fried chicken. Lura offered it for breakfast, lunch and dinner.

Georgia voted for prohibition in 1907, the first state to do so, fully 13 years before Federal prohibition. Prohibition was not repealed until 1935, so Rabun County embraced about 28 years of being officially “dry.” During this turbulent period making moonshine was an accepted way of life and Rabun County became the moonshine capital of Georgia. Soon after the vote for prohibition the focus of local moonshiners was to supply the grand hotels surrounding Tallulah Gorge. With the damming of the Tallulah River, the gorge and its landmark hotels fell on difficult times, paving the way for new destination hotels and summer houses in Clayton and Dillard.

One of the maids at Beechwood Inn for over 10 during the 30’s years provided us a rich oral history of the times. Lura did not allow any of her maids and housekeepers to be married, but this woman was secretly married. After a long days work the maids retired to their basement quarters. After taking a nap, they would walk to downtown for a night of partying, and possibly some drinking. This maid spent the nights with her husband. At 2AM they hiked back to the inn. She recalled Lura Bucholtz regularly coming to their quarters at 4:00AM to wake them saying, “Why are you lazy heads still sleeping, get up and get to work!”

The onset of the Great Depression ushered in a long period of decline that impacted North Georgia’s economy and the fate of the region’s grand old hotels and summer houses. Some, like Beechwood Inn, survived as a boarding house into the 60’s, but many of the old hotels and summer homes, fell into disrepair, burned or were converted to other businesses as tourism and visitation slowed. Lura passed away in 1957. Bernice operated it for another few years until her death. Finally, with the advent of electricity, air conditioning and motor hotels, Beechwood Inn became arcane and closed its doors to visitors. Its good fortune was that it largely disappeared from sight under a blanket of kudzu and poison ivy. The Bucholtz land was partitioned, but the old inn remained shrouded in obscurity for two decades.

Realtor Peggy Melton tells of being afraid to take people to “show” the inn because of its rickety condition. Windows were broken and it was inhabited by snakes and other critters. One of our neighbors tells us now of hi\ow he wished that it would burn down as it was often home to vagrants. For awhile, one vagrant housed his horse upstairs in one of the guest rooms.

During this latter period Beechwood Inn passed through several hands of ownership, but little was done to permanently stabilize the old homestead until it was acquired by David and Gayle Darugh 11 seasons ago. Many modern improvements have been made, but each designed to retain the vintage character of the inn’s history. Today visitors can bask in the inns historic mountain charm but they can also connect to high speed wifi. Beechwood Inn continues the tradition of warm hospitality and fine dining. Though they no longer raise cows, chickens and pigs for menu items, they strive to use local products whenever possible and to provide guests with the best of American cuisine.

David Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws. The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products. David was the General Counsel of the American Wine Society from 1990 to 2001.

Gayle and I go out to lunch frequently.  It has become almost a daily ritual in order to get out of the Beechwood Inn just for a small change in scenery.  Invariably, the first place that comes to mind is “Fromage.”  While we try to make the rounds of local restaurants, we would have to say we are Fromage “regulars.”  Excuse me folks, but you are sitting at our favorite table.  What attracts us to Fromage is that Chef Jenny Wilson’s philosophy on cooking matches our style, which is to use the best ingredients available, avoid pre-prepared and packaged foods, and make everything from scratch.  So, yes, Chef Wilson is at least partly responsible for our slow but steady increase in girth.

 Jenny Wilson has been in Clayton about 5 years, but she did not come here as a chef.  Rather, she sold clothing at the Tanner store that was on Main Street.  That is where she met Linda Webb, her business partner in Fromage.  While at Tanner they became fast friends.  They often got together with their husbands, and Jenny would end up cooking an exquisite meal.  Well it turns out that Jenny is a classically trained chef.  She graduated from the Pennsylvania Institute of Culinary Arts in 1996 and later worked at a series of restaurants.

 About two years ago, the company closed the Tanner store in Clayton leaving its employees searching for new occupations.  Jenny and Linda talked about what the future would offer and decided that they would open a restaurant.  At about that same time Inger’s Fine Foods closed and the building and equipment became available – so they formed a business partnership and made the jump.

 Chef Wilson acquired her interest in cooking largely from a neighbor who had emigrated from Hungary.  During and after high school she was often found at the neighbor’s house cooking and eating. She took that interest in cooking and eating and enrolled in culinary school.  After graduation, her first cooking job was in Colonial Williamsburg at Josiah Chownings Tavern as a grill chef.  The tavern specializes in barbecue and other Colonial fare.  It is also known for evening entertainment, including balladeers, colonial games and other 18th-century diversions.  She left Chownings and moved to Anastasia’s, which at the time was a well-known restaurant in Williamsburg, to work for their wonderful chef.  In two years, the chef moved on and Chef Wilson took over as head chef.  However, after another change in jobs and some disappointing kitchen experiences she decided to change occupations.

At the time, her mother was working for Tanner clothing, so Chef Wilson joined Tanner and started selling clothing.  Tanner moved her 5 times before she settled in Clayton.  That is all history now, and Fromage is a great success.  Chef Wilson is a creative dynamo in the kitchen, often spending long hours prepping and cooking.  Fromage offers wonderful lunch fare, catering to go, artisan cheeses, and fine dining once a month featuring foods prepared from scratch.  While Gayle and I have not been able to attend her dinner offerings, (on weekends we are always working in the Beechwood kitchen) we hear great praise from our guests.

Together Chef Wilson and Linda are very involved in our community.  You will often see the two of them, along with their husbands, donating time, effort and food for charitable and civic events.  At the present time, Chef Wilson is the President of the Clayton Merchants Association.  She and Linda were the primary instigators of this summer’s very successful “Clayton Crawl.”  This downtown Clayton evening event was attended by over 500 people and offered live music, samples of local award winning wines and tastes of foods prepared by some of the areas best restaurants. 

Fromage also participated in this year’s Rhapsody in Rabun and served Vermont goat cheese, pistachios, grape truffles, and herbed phyllo purses stuffed with French brie and salmon lox.  They were also participants in the Mountain Lakes Antique Show and the Grow Cook Eat Mountain Harvest Celebration.  Chef Wilson is already working to improve and enlarge next year’s Clayton Crawl.

I asked what her favorite ingredient is and without a split second’s hesitation, she replied heavy cream.  Her favorite tool is the cheese knife, hence the name Fromage.  And when considering where to go for a vacation or a trip, the destination will always involve food.

Fromage has quickly become an extended family operation.  Chef Wilson’s mother has planted herbs and flowers around the restaurant.  They all got together and dug up a part of the lot next door and planted flowers, tomatoes and herbs. Her sister came to town to help staff the Fromage tent at the Clayton, Crawl.  Husbands Mr. Wilson and Jody Webb can often be spotted in the Fromage trademark colorful aprons helping serve or clear tables. 

Yes, Chef Wilson loves food and she loves what she does.  We are certainly glad she has settled in Rabun County and is cooking up a storm at Fromage.

Up and Coming Chef – Dennis Barber at The Copper Door in Hayesville, NC

By Chef David Darugh

I walked into The Copper Door Restaurant in Hayesville and was taken back by the fine dining décor. I could just as easily have been dropping into one of our favorite Atlanta restaurants for a romantic evening. The dining room is anchored by a massive stone fireplace. It offers a plush experience with a warm intimate atmosphere.

I visited with Chef/Owner Dennis Barber. He got to his current position in life by a career path decidedly different from most chefs I have interviewed. After college he went into the Air Force and spent 9 years as a bombardier officer in a B-52. Two of his best friends had opened and a restaurant in Hamlin, Louisiana. He asked them what he should do to get in the restaurant business as a chef. They laughed, but told him he should go to school.

Chef Barber enrolled at Delgado Community College Culinary Program in New Orleans. He was soon working as an intern at the Westin Canal Place near the French Quarter. Over the next 2 years he graduated and then complied with American Culinary Federation experience guidelines in becoming a certified chef. He stayed 6 years with the Westin as banquet chef, sous chef and finally as a fine dining chef. His most memorable experience was during the 1988 Republican Convention he and the Executive Chef were hand picked to cook for the President and Mrs. Reagan. He said they ate quite well, President Reagan was fond of Steaks and Nancy liked salads, but they both ate lots of fruit.

Chef Barber moved on to work with the Petroleum Club of New Orleans and then to Cajun Kettle Foods. The latter company offered him a stable 8 – 5 day. He worked creating and making sauces and prepared foods for grocery stores and take-outs. But, his goal, like many chefs, was to have his own restaurant someday.

In 1994 a prospect to fulfill this dream emerged and he moved to Atlanta to see if he could grow the opportunity. It did not pan out. He ended up working out of the food business for 5 years doing inside sales for Bell South. Away from the culinary life he found himself bored. He and his girl friend Jacquelyn, an interior designer, found an old gas station in Alpharetta that offered some great opportunities for his thoughts on a restaurant. One evening while talking about this possibility in front of two of Jacquelyn’s design clients they mentioned they owned an old gas station in Hayesville, NC.

Together, they drove to Hayesville on Labor Day 2004 and the rest is history. He quit his job and started renovations on the old gas station for the restaurant and the building next door for Jacquelyn’s design business. Jacquelyn opened her shop in June of 2005 and The Copper Door opened in March of 2007.

I have not been to Hayesville’s historic downtown square in a number of years. I was more than surprised at the number of nice storefronts with high quality products. This represents amazing growth despite the state of our economy. Obviously this community is working together positively to promote development. And Chef Barber’s The Copper Door offers the downtown a serious anchor as a culinary destination.

The menu offers foodies very high quality products such as daily fresh seafood, corn fed beef, signature dishes and many fresh products prepared from scratch. I was very impressed with his wine vault just off the intimate cocktail lounge. The wine list will satisfy even the enthusiast with some great selections. I asked Chef Barber his menu’s theme. He said while it is eclectic he tends to favor classic French. He uses real butter and all his sauces are made onsite.

He has several short and long-term goals. First is to offer his dining guests creative high quality foods at affordable prices. Next is to ensure a fine dining experience with elegant décor and high quality service. I suspect Jacquelyn had a hand in shaping the décor and I applaud her effort. Chef Barber feels extremely fortunate with the quality of workers he has found and developed and he trusts that visitors are enjoying the staff as well. Judging from The Copper Door’s reviews I found online I would say they are off to great success. The dining experience was very much fine dining such as you would find in a metropolitan restaurant. We enjoyed very polite attentive service. The Shrimp Kristine, large shrimp sautéed in butter with lots of garlic, was divine, as was seared sashimi tuna with arugula pesto. Maybe there is a little Cajun influence to Chef’s cooking as the Crawfish Tortellini with a spicy Tasso Cream sauce reminded me of an Emeril inspired dish. We will return.

Finally, Chef Barber mentioned the Commander’s Palace, the legendary dining Mecca in the Garden District of New Orleans. Maybe he said The Copper Door can develop a reputation in its region like the Commander’s Palace. You’re on your way. Bon Appetite.

The Copper Door, 2 Sullivan Street, Hayesville, NC 28904, phone 828.237.4030, info@thecopperdoor.com www.thecopperdoor.com

Lunch Mon – Fri 11AM – 2PM, Dinner Mon – Sat 5:30PM – 10PM

David Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws. The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products. David was the General Counsel of the American Wine Society from 1990 to 2001.

By David and Gayle Darugh[1]

The North Georgia mountains have been known for moonshine, agriculture, traditional values and a broad spectrum of geologic and cultural riches. These assets remain, but their impact is changing as visitors are now associating the North Georgia Mountains with beautiful new wineries, fabulous dining, luxury resorts and the abundance of wonderful fresh and local products.  Of course, you can still find a mason jar of good ‘shine if you know who to ask.  

Just this year owners of many North Georgia vineyards, farms, orchards, mills, herbalists, dairies and restaurants founded the Georgia Mountains Foodways Alliance[2], dedicated to preserving the heritage of our mountain foodways and to promoting fresh and local products.  This Alliance encompasses a field to table spectrum from agriculture to fine dining, with emphasis on all the specialty foods, farm markets, and hands-on restaurants in between that are so dear to the hearts of southerners who love homegrown/homemade local food.

 The notion of using fresh and local ingredients is not new to the Georgia mountain people who have planted gardens and orchards, raised farm animals and foraged or hunted in the wild to supplement what they might purchase at the market.[3]  However, the unique development is the birth and growth of North Georgia’s Wine Highway.  While the first modern Georgia wineries started back in the 1980’s, in the past decade many new vineyards have been planted and wineries built dedicated to making fine table wines from Georgia grown grapes.   

Viticulture and winemaking have steadily gained importance in Georgia’s agri-economy.  North Georgia is currently host to more than a dozen wineries, and the rate of new vineyard plantings is amongst the highest in the Eastern U.S. Production is now about 115,000 gallons annually.[4] In 2001, Georgia’s legislature recognized the significance of the industry and authorized the designation of roadways and signage to create the Georgia Wine Highway.  This designation and more recent legislation permitting Georgia wineries to ship wine will encourage increased planting and production. 

Along with the development of wineries is an explosion of wine and culinary tourism in the North Georgia Mountains – in particular there is a growing interest in fresh and local products.  Fruits and vegetables grown thousands of miles away are harvested long before peak ripeness so they can survive shipping and be market ready weeks later.  Local products are fresher, have better flavor and more nutrient benefit, offer more seasonal variety, lessen the environmental impact of transportation and packaging, and keep more money in local economies.  

Although we are both Southerners, our parent’s employment took us to Northern California in our youth, well before Napa and Sonoma became synonymous with food and wine.  We observed the growth of California wineries during the 1970’s, but what really contributed to the development of culinary and wine tourism was the location of fine dining venues in Napa and Sonoma Valleys, along with the birth of California Cuisine.[5]  When John Ash & Company, The French Laundry, Auberge du Soleil and others built fabulous restaurants (and lodging) they quickly developed loyal followings – and that is when tourism exploded.  With over 5 million visitors annually, Napa is California’s second most visited tourist destination after Disneyland. 

Together we have traveled the world in pursuit of food and wine destinations.  Some of our most romantic memories include wine dinners and wine tastings in a winery hosted by the winemaker.  Few experiences, at least for the wine enthusiast, can be better than sitting next to red stained wine barrels, breathing in the smell of wine-soaked oak, dining on the best of fresh and local cuisine, while the winemaker offers secrets on how she coaxed her grapes into offering their very best.  Once you have experienced this personal treatment you will understand what makes Napa more attractive to the tourist than Disneyland- at least for many adults. 

A new survey reveals that the emerging phenomenon of culinary tourism-defined as travel to learn about or enjoy unique and memorable eating-and-drinking experiences-is taking hold in the American vocabulary.  One-quarter of all leisure travelers say food is central to their destination selection, and that number increases to 51 percent for culinary travelers (those engaging in culinary activities during leisure trips).  Deliberate culinary travelers also indicated that culinary or wine-related activities were either a key reason to take the trip or helped them choose between destinations.  According to the survey, two in five (40 percent) of leisure travelers self-identify as traveling to learn about or enjoy unique and memorable eating-and-drinking experiences.[6]   

The study demonstrates that a sizable proportion of the U.S. leisure market does indeed make travel decisions based on a desire for wine and culinary experiences.  In fact, it confirms that wine and culinary experiences are a driver of destination choice. 

This perspective has not been lost on Georgia’s grape-growers.  One of the first to appreciate and understand the association of wine and culinary tourism was Karl Boegner, founder of Wolf Mountain Vineyards near Dahlonega.  Karl opened the winery in 2002 and operates it with his wife Linda and son Brannon and daughter in law Ashley.  Karl is an old hand in the tourist, food and accommodation industry.  He was in charge of food service for the opening of Disney World in 1971.  He was also the Executive Vice President for Chateau Elan Winery from 1985-1989.  He and Linda owned and operated the Founder's Club in Roswell, GA a high quality events venue.    

Wolf Mountain was built as a destination for the wine and culinary savvy.  Karl spared no expense to create of a wonderful ambience in the lodge, tasting room, patios, and winery.  The lodge sits at the top of the mountain and enjoys a spectacular view with southern aspect for his 8 acres of grapes, which include Cabernet Sauvignon, Syrah, Mouvedre and Touriga.  Wolf Mountain makes some of Georgia’s best and most highly rated wines. 

In the winery, tasting room and barrel room, the architecture is a modern rendering of traditional craftsman style.  Karl has collected a stunning array of wine antiques that add an historic European flavor to the cellar ambience.  The floors and walls could easily be mistaken for a timeworn castle’s wine cave.  Wolf Mountain specializes in hosting weddings and banquets in the gardens and patios.  In addition, the Boegners offer themed wine dinners, live music, tours and tastings to the public.  Karl is a proponent of fresh and local products and is a supporter of the Georgia Foodways Alliance.  Karl has proven success in the delivery of fine food service has quickly made Wolf Mountain a popular and successful wine and culinary destination.   

Not far away is another beautiful winery destination, Frogtown Cellars.  Owned and operated by Craig and Cydney Krietzer, this three level California-style gravity flow winery was designed to accommodate receptions, weddings and large events.  The facility is a timber-frame structure with cathedral ceilings, hand-carved Tennessee flag-stone walls and Brazilian cherry floors.  Two large decks and a wrap-around porch envelop the structure with breath-taking views of the mountains and their vineyards. 

Frogtown makes award winning Georgia wines from 15 varieties of grapes planted on 32 acres of well-tended vineyards.  Craig is passionate about farming and making wine, and he is certainly one of Georgia’s most knowledgeable growers.  He and Cydney knew that the combination of food and wine in the development of winery events is a powerful determinate for the traveling public.  The winery facility includes a well-designed commercial kitchen and they now offer events on-site to experience food and wine.  Frogtown hosts regular multi-course winemaker dinners and receptions where guests can talk to the winemaker.  You can even plan your own Al Fresco dinner in the vineyard with live guitar or violin music.   

The newest winery destination in Georgia is Montaluce, a Napa-Tuscan themed winery and residential estate development near Dahlonega.  Its commitment to food and wine tourism and to fresh and local is certainly the most ambitious so far.  The estate includes the brand new 9500 square foot Tuscan themed winery, Le Vigne Ristorante, estate home-sites and, finally, Montaluce claims to offer a Napa-Tuscan lifestyle for its residents and for visitors right here in the North Georgia Mountains. 

To ensure culinary success Montaluce hired Steve Hewins as Executive Chef.   After graduating from the Culinary Institute of America (CIA), Chef Hewins landed a job in San Francisco at the renowned Stars Restaurant, working under Jeremiah Tower (see fn 5) where he spent his four most formative years.   

Chef Hewins has a passion for fresh seasonal ingredients and a commitment to sustainable produce.  Le Vigne Ristorante's recipes reflect the Italian proverb of "eating by the calendar.”  Organic vegetables, fruits, and herbs are either estate-grown or handpicked by the restaurant's forager from local farms and ranches.  Chef Hewins oversees the planting of organic vegetable and herb gardens on the Montaluce estate with the guidance of a full-time master gardener.  

Finally, Montaluce says it offers a Napa-Tuscan lifestyle for its residents and visitors.  It will offer wine and culinary festivals throughout the year including wine seminars with guest speakers, visiting winemakers and its own winemaker.  Chef Hewins and visiting chefs will host culinary classes in their state of the art demonstration kitchen. There will be art exhibits with some of the finest artists and galleries in the south and visitors will have the opportunity to meet the artist, sample fine wines, and enjoy the finest in gourmet dining.  Finally, Montaluce will host Artists and Farmers Markets.  Reminiscent of the age-old street markets throughout Tuscany, the weekend artists and farmers markets will feature the area’s finest arts, crafts, and organic produce.

 Wolf Mountain Vineyards and Frogtown Cellars are wonderful examples of wineries built to be wine and culinary destinations from the outset.  Montaluce goes another step and offers its visitors and residents a Napa-Tuscan “fresh and local” immersion and lifestyle.  All three are exciting venues offering culinary, wine and lifestyle events that will encourage visitors to make the North Georgia Mountains a destination choice.

 In addition to these mega-venues, North Georgia has smaller wineries that, while they did not initially invest in large event facilities or commercial restaurant kitchens, are nonetheless devoted to culinary, wine and lifestyle tourism.  Tiger Mountain Vineyards in Rabun County, nestles at the foot of its namesake mountain.  Co-owned by two couples the winery itself is located on the fifth generation family estate of Dr. John Ezzard.  John and wife Martha farm about 10 acres of grapes, including Norton, Tannat, Viognier, Malbec, Mouvedre, Cabernet Franc, Touriga and Petite Menseng.  Co-owners Bill and Leckie Stack farm about 5 acres of grapes nearby including: Norton, Malbec, Viognier and Cabernet Franc.

 At Tiger Mountain Winery almost everything is done by hand – farming and winemaking.  Martha Ezzard, journalist and author, showed us the different varieties of young trees, each one selected and planted by their young grandchildren.  She and John want to give them a love of the land and a personal investment in it.  John is a farmer at heart and spends as much time as possible in the vineyard. 

Over at the Stack property, Leckie, a life-long gardener, has extended her skills to manage the vineyard as Bill spends weekdays at his law practice in Atlanta.  She is a devotee of the fresh and local movement and is a co-founder of the Georgia Mountains Foodways Alliance.  The Stack’s farm is a tribute to Rabun County’s fresh and local mountain heritage as it includes a 100 year-old apple orchard, raspberries, blueberries, blackberries, persimmons, and Asian pears to name but a few.  Her yard is a wonderful wild jumble of perennials, wild flowers, lilies, flowering bushes and indigenous mountain plants.  Something is always in bloom.

 Both families agree they do not plan to plant many more grapes.  They want to keep the acreage of vineyards at a manageable level, as their objective is to provide the highest quality hand-made wines from less commonly known grapes that prosper in north Georgia (e.g. Tannat, Malbec and Touriga).  We think they have found a wonderful niche.

 The owners provide plenty of wine events and culinary celebrations for their visitors and for the local community.  In May they annually hold an “Awakening of the Vines” Festival with wonderful food and live music that may include the 100 piece Atlanta Chamber Orchestra set up in the vineyard.  The vines are serenaded by classical, show tunes, jazz, and of course, “I heard it Through the Grapevine.”  Late each summer they celebrate harvest with a stylish picnic, wine tasting and live music.  Visitors can help harvest grapes and may even participate in a grape stomp.  This spring Tiger Mountain Vineyards added a “Fiddle and Author Festival” to raise funds for Forest Watch.  The winery offers more casual celebrations to commemorate the release of new wines and vintages.  In addition, romantic Al Fresco picnicking and dining is available in the vineyard.  One will always find a large assortment of local artisan cheeses and many other seasonal products from local farms and gardens.  All of these wonderful products taste better with a glass of one of Tiger Mountains Vineyards award winning wines.

 Crane Creek Vineyards in nearby Young Harris, owned by Eric and DeAnne Siefarth, is another wonderful small family owned operation that offers visitors a variety of events and festivals throughout the year, all of which include fresh and local products.  Spring includes an artfest, in summer a tomato festival, in fall a harvest festival with hay-rides for the kids.  The tasting room is located in a restored 1880 farmhouse that also contains a quaint guesthouse for visitors.  Eric and DeAnne host monthly wine dinners featuring Crane Creek wines, often with live music.  The setting is the tasting room in a beautiful garden location with expansive patios with a view of the vineyards, ponds and the mountains beyond.  The resident Crane Creek Chef is a supporter of the Georgia Mountain Foodways Alliance.  Eric also sells grapes to amateur winemakers and conducts home winemaking and pruning seminars.  The tasting room has many local products including art and amateur wine making supplies.      

Blackstock Vineyards, owned by David Harris, with 40 Acres under cultivation, qualifies as the largest Vinifera vineyard in Georgia.  David is a graduate of the oenology and viticulture programs at Fresno State, in California.  He started his winemaking career as an assistant winemaker at Biltmore Estate in North Carolina.  His reputation and interests eventually led him to become the winemaker at the successful Habersham Winery in Helen, Georgia.  Ten years ago, he “semi” retired from winemaking to concentrate on the development of his own vineyard near Dahlonega, GA.  At this beautiful mountain estate he works in the vineyard daily, giving personal care to his 24,000 vines.

Last year David completed construction of a new winery and tasting room on the highest location on his vineyard.  The tasting room opens onto a large covered porch with spectacular views of the surrounding mountains.  Blackstock frequently uses the porch for wine, food and music events.  Visitors can also rent this area for their own private event.

One of the most gorgeous vineyards in the eastern United States is Persimmon Creek Vineyards located in Rabun County.  Set in a secluded valley encircled by high mountain peaks, trout flit through  Persimmon Creek as it meanders through the vineyards.  Sonny and Mary Ann Hardman searched for two years to find the vineyard site.  Currently there are 15 acres under cultivation planted to Seyval Blanc, Riesling, Cabernet Franc and Merlot.  Laid out with a painterly eye, the couple studied the undulations of the land and selected the planting areas for not only the specific conditions required of each grape variety, but also so the rows follow the land in a way that leads the eye to absorb exquisite natural contours and textures.  The couple has three young sons and find that working with them in the vineyard is a way to pass on a love of the earth and knowledge of the basic rhythms of the ecosystem. 

Mary Ann Hardman is the marketing maven, flying and driving around the state to resorts and fine restaurants to offer tastes of Persimmon Creek wines to wine directors, sommeliers and chefs.  She emphasizes the fresh and local aspect of Georgia wines – and reminds them that wine is a farm product.  To a growing number of restaurants and resorts that brag about serving local Georgia products the point is not lost

The Hardmans are nearing completion of three farm cottages on land overlooking the vineyards.  These cottages will provide an escape and haven for visitors seeking the peaceful solitude of Persimmon Valley.  In addition, until they build a new winery, they have moved their tasting room to a building they refurbished in downtown Clayton.  “Persimmon on the Square” offers wine tastings, and it has a number of high quality fresh and local products and upscale gifts made or designed by Georgia artists.

 We asked Mary Ann about her culinary philosophy and the phrase “what grows together goes together” and “farmers are our local heroes” rolled quickly from her lips.  She is definitely a strong proponent of fresh and local.  Their oldest son, Mitchell (age 14), has plowed up much of what is not planted to grapes and is growing wildflowers, silver queen corn, heirloom pumpkins, tomatoes, and vegetables. 

 Persimmon Creek offers a number of scheduled dinners throughout the year featuring well-known regional chefs that are proponents of fresh and local products.  They also offer private luncheons and dinners either in the winery, on their terrace or Al Fresco in the vineyard.  Sonny and Mary Ann will make sure you have the perfect Persimmon Creek wines to match your meal. 

 If you are looking for wonderful culinary and wine experiences, seek beautiful romantic scenery, want to relax and enjoy our mountain hospitality, and to sample the abundance of our fresh and local foods and wines then the Georgia Wine Highway should be your destination of choice.  The North Georgia Mountains are truly an exciting place to live or to visit.

[1] David and Gayle Darugh are owners of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws.  The inn includes a Wine Spectator Award of Excellence Restaurant.  They taught Wine Appreciation classes at the University of Tennessee during the 1980’s.  Gayle is a former National President of the American Wine Society and David was the General Counsel from 1990 to 2000.  Gayle is co-founder of the Georgia Mountains Foodways Alliance.

[2] http://www.georgiafoodways.org

[3] Rabun County resident Patricia Kyritsi Howell, author of “Medicinal Plants of the Southern Appalachians,” is the South’s foremost expert on native medicinal plants.  She operates Botanologos an herb school that specializes in teaching about Southern Appalachian medicinal herbs and their therapeutic uses.  Ms. Howell is also co-founder of the Georgia Mountains Foodways Alliance.  http://www.botanologos.com. 

 [4] The Oxford Companion to the Wines of North America, Bruce Cass, Oxford University Press, 2000.

[5] http://en.wikipedia.org/wiki/California_cuisine: Alice Waters, of the restaurant Chez Panisse in Berkeley, California, is credited with originating California cuisine and retains the reputation of offering the ultimate California cuisine experience. Her cuisine emphasizes the freshest ingredients in season and procured solely from local farms.  Jeremiah Tower worked for Alice Waters at Chez Panisse and then opened his own restaurant, Stars, in San Francisco.  Tower, who held a degree in architecture from Harvard, was the first to implement  the "stacked presentation.”  The success of Stars restaurant helped the hype of California Cuisine as "what the stars eat.”   

[6] The URL for this study is:http://www.travelindustrywire.com/article26325.html

The Beechwood Inn:

Georgia Wine Trail Haven

By Jennifer Whitford Stoddard*©

We have known David and Gayle Darugh, long time AWS members, for 7 years, ever since Gayle founded the Garden City Chapter of the American Wine Society in Augusta, Georgia. Last year we received the following fairy tale notifying us that they had acquired The Beechwood Inn, a 1920’s Lodge-style bed and breakfast inn located in the North Georgia Mountains . . .

Once upon a time, when Gayle McClain was 6 years old her first grade teacher asked what she wanted to be when she grew up.  Gayle answered that she wanted to be a gracious and gentle hostess in a wonderful and beautiful cottage surrounded by lush gardens filled with wildflowers, herbs and gentle birds. There would be views of mountains, valleys, forests and waterfalls.  Her guests would sleep on fine scented linens and be surrounded by rare art and handsome antiques.  The dining would be exquisite.  Fine meals would be served on beautiful china in a garden-room filled with flowers and gentle breezes.  Her guests would all be charming and filled with wonder, manners and grace.  She also wished for world peace.

 About 12 months later when little David Darugh was 6 years old, his first grade teacher asked what he wanted to be when he grew up.  Little David said he wanted to be a champion racquetball player, an accomplished white water kayaker and balding.  He also wanted a Yellow Labrador that could catch Frisbees and a job that gave him 6 months of vacation each year.  During the 6-month long vacation he would travel the world in search of fine wines and wonderful cuisine's that he could bring back to share with his family and friends.  He said he wanted the best wine, gastronomy, hospitality, and culture from exotic places, and that all of this would be tax deductible.  Little David also wished for world peace.

It now appears that both Gayle and David’s wishes for their grown-up future have been granted – with the exception of the world peace thing.  You are invited to the Beechwood Inn . . . a luxury bed and breakfast in the North Georgia Mountains.

 My husband, Jeff, and I have now had several opportunities to visit the Beechwood Inn and explore the newly designated Georgia Wine Trail.  The trail crosses northern Georgia from east to west and the Beechwood Inn is located in Clayton at the very northeast corner of the Trail.  The Inn has quickly become our favorite respite. 

The Beechwood Inn is a very special place – in large part because of the wonderful ambience and hospitality provided by David and Gayle.  The inn is not just a nice place to visit...you WILL want to live there. The southern states are blessed with many fine bed & breakfast inns that don’t elicit this same reaction. You may be awed by their antique appointments, lacey coverlets and elaborate breakfast spreads, but you also feel as if one wrong, clumsy move could destroy an heirloom and draw the scornful looks of your hosts for the remainder of your stay. At the Beechwood Inn you will instantly feel as if you're staying with family. The Inn is historic yet not fragile.  It is filled with wonderful period antiques, but it does not feel formal or stiff.  It is altogether homey and comfortable.

The Beechwood Inn was built in 1916-1922 as a summer home for the Buckholz family of Atlanta. It provided a welcome mountain respite from heat and humidity.  Known for her wonderful hospitality, Mrs. Buckholz added room after room in order to accommodate  a growing list of family and friends who came to stay. Today the fully restored lodge-style inn offers the traditions of the past with the conveniences of a modern luxury inn. While the original heart pine floors and plaster walls reflect its 1920’s lodge charm, it has all new plumbing, wiring, and rich Williamsburg-style painted woodwork, antiques and fine reproductions.  Giant stone fireplaces in the public rooms add an air of yesteryear.  On chilly mornings Jeff and I enjoy sipping freshly ground piping hot coffee in front of a warm fire and smelling breakfast aromas coming from the nearby kitchen.   

 The inn sits near the top of Beechwood Hill overlooking Clayton and the Mountains of Tiger, Georgia.  Guests are greeted by an enormous wrap-around porch offering tree top views of nearby Black Rock Mountain, one of Georgia’s highest peaks.  Comfortable chaises beckon guests to slow down and relax with a glass of wine and enjoy the spectacular view.  Acres of gardens and green-space surround the Inn, providing habitat for wildflowers, herbs, birds and other wildlife.  The gardens include thousands of daffodils, orange daylilies and purple wild-iris that bloom in the spring and early summer. A ten-minute walk will take you to Clayton’s historic main street with antique and craft shops, art galleries, and several fine restaurants.

The inn features flawless décor that is comfortable and usable. Each spacious guestroom has a private bath, ceiling fan and air conditioning. Our room had a fireplace, private balcony with spectacular view, dressing area, a queen size bed with luxurious 300-count linens and a warm down comforter for the cool mountain evenings that ensured a restorative night's sleep.  Every corner in the Inn is spotlessly clean and filled with eye catching and captivating features.

Despite all the wonderful features, the best thing about the Beechwood Inn is the hospitality of David and Gayle.  To Jeff and I they have quickly become Uncle David and Aunt Gayle (no relation, they just adopted us - and we them). They are both evocative of the old story about the difference between 19th-century British Prime Ministers William Gladstone and Benjamin Disraeli. It was said that, when you had dinner with Gladstone, you left feeling he was the wittiest, most brilliant, most charming person on earth. But when you had dinner with Disraeli, you left feeling that you were the wittiest, most brilliant, most charming person on earth. David is witty, generous and a gifted chef, while  Gayle is charming, engaging and filled with grace.  Together they provide a level of service, warmth and hospitality that is second to none.  They will entertain and charm you with wine, fine food and engaging conversation.

Dave and Gayle’s breakfast creations are beautiful to view and scrumptious. For a romantic weekend visit request David's heart shaped waffles dusted with powdered sugar and drizzled with homemade blueberry syrup, made fresh from the Inn’s own berry patch.  Jeff’s favorite is Gayle’s thick-sliced homemade cinnamon bread made into French toast, covered in real maple syrup and Crème Fresh. Each breakfast also includes a fresh fruit course, homemade muffins (I love Gayle’s nutmeg muffins!) or David’s tender biscuits, juice, fresh brewed coffees and herb teas. 

The Beechwood Inn is perfectly situated for experiencing a wide variety of activities. A favorite of cycling, hiking and whitewater enthusiasts, the Inn is equally convenient for the pursuit of history, antiques, art, folklore, or those seeking the perfect wine from the many wineries flourishing on the newly established Georgia Wine Trail. When you've satisfied your thirst for adventure, retire to the Beechwood for an afternoon snack, a glass of wine, a good book and the sweeping views of the southern Blue Ridge Mountains.  But, if you want a truly wonderful experience, you need to coax David into providing you a wine and gourmet cuisine experience from the Beechwood kitchen.

David and Gayle have each trained in Dijon, France; Sonoma, California and in Santa Fe, New Mexico.  To help celebrate the return from our honeymoon David and Gayle treated us to the following wine dinner: a warm-up sample of Tiger Mountain Winery 2000 Viognier disguised in a brown paper bag (we guessed it was from Santa Barbara, California); Appetizer of Tort de Pesto, a rich blend of cream cheese, Olorosa Sherry, fresh basil and fresh garlic on crustini paired with Ken Wright 1995 Canary Vineyard Pinto Noir (Oregon); Salad en Verte, an exotic green salad of Bibb lettuce, field greens, edible flowers and aged balsamic vinaigrette; Shrimp Piccata, an entrée of pan seared fresh jumbo shrimp with whole roasted garlic cloves, grated Pecorino Regiano fresh basil, roasted red peppers, lemon wine sauce and capers, served over fresh angel hair pasta paired with a 1997 Puligny Montrache and a 1997 Rombaur Reserve Chardonnay; and finally Gayle's Stilton Cheesecake served with an aged Banyul.   The wine-food pairings were superb.  The Inn’s breakfast parlor is an enclosed porch with views of mountains and conifers, and when filled with soft candlelight it is as romantic as you would find in Provence or Tuscany. 

Gayle designed and David recently constructed a romantic hide-a-way cellar for their 2000 bottles of collectible wines.  The temperature-controlled cellar features faux leather walls, antique gold-leaf floor and David's collection of antique corkscrews and wine cellar collectibles. Be sure to wear a sweater and carry a wineglass with you for the cellar tour. David also makes wine, so ask for a sample of his latest effort made from Georgia grapes.

Beechwood Inn sponsored special events and packages focus on wine education activities such as wine dinners at local restaurants, tours and small wine conferences.  The Inn recently secured a retail wine license and it offers a selection of Georgia and other fine wines.  David and Gayle also arrange wine tours to local wineries.  They scheduled a number of wine tours for us to local wineries.  The clear highlight was a tour and private tasting at Tiger Mountain Winery hosted by co-owner/winemaker Bill Stack.  This small winery was founded 4 years ago by urologist John Ezzard and attorney Bill Stack. .Most of the grapes are on grown on John's family farm (he is the fifth generation farmer). Bill has a nearby apple orchard and vineyard.  Together their families choose to produce quality Vinifera grapes; wines from grapes suited to Northern Georgia's cool Mountain Viticultural region.  They have experimented with Touriga Nationale, Tannat, Cabernet Franc, Viognier, Malbec and several other lesser known Varietals and native Cynthiana-Norton. Their success was recently recognized at the 2001 AWS Commercial Competition where Tiger Mountain Winery collected an unheard of 5 medals including Gold for their 1999 Cabernet Franc, competing against a crowded field of French and California entries. 

Bill offered us a barrel tasting of their latest vintage wines and provided an informative discussion on their viticulture and winemaking techniques.  Tiger Mountain is clearly a winery that will secure a national reputation for its wines.  Ask David or Gayle to arrange a visit to this small winery.  You will not regret the experience.  Other local wineries that you should include on your itinerary include Three Sisters Vineyards and Frogtowne Vineyards in Dahlonega, Habersham Winery in Helen, Crane Creek Vineyards in Young Harris and the very large and tourist oriented Chateau Elan.  New wineries expected to open in the next year include Wolf Creek in Tiger, Persimmon Creek in and Chota in Clayton.

We award the Beechwood Inn the five Pineapples Award for hospitality. The pineapple has been the symbol of hospitality since the mid-1600s, when sea captains would place pineapples brought back from the West Indies outside their doors as a sign that they had returned from their seagoing voyages and were welcoming visitors. Fromtheir warm, genuine greeting on our arrival, to the wine and hors d'oeuvres that were set in front of the common living room's cozy fireplace, it took no time at all for us to feel asif we were staying with family or old friends.

If you had friends or family who lived along the Georgia Wine Trail that were kind enough to invite you to come and stay, you'd want them to own a place just like this. The Historic Beechwood Inn is a delight.  David and Gayle offer guests a variety of  seasonal packages that include wine dinners at local restaurants, wine tastings, tours, and tickets to local events. Best of all, unlike friends and family who might invite you to stay with them once a year if you're lucky and bring good gifts, you're literally welcome at the Beechwood Inn any time you fancy an escape to a vibrant North Georgia Mountain Retreat. From spring's blossoms, to the booming summer mountain festivals, to fall's colorful shadings and Foxfire events, to the holiday season when the mountains are decked out for Christmas, the northeast Georgia Mountains offer an ever-changing swirl of activities.  If you plan just right, you might even be able to participate in an event of the newly formed Foxfire Chapter of AWS (yes, she's at it again!). This comfortable B&B is the perfect place to put up your feet after a day of embracing it all.

© Ms Jennifer Whitford Stoddard is the new Chair of the Garden City Chapter of the AWS in Augusta, GA.  She and her husband Jeff are avid Bicyclists and students of fine wine.  Jennifer is also a doctoral candidate of psychology at the University of Georgia.

Aperitif: Gougére; Gruyere Cheese Pastry, 1999 Rosell Boher, Grand Cuvée Millésimée, Mendoza, Argentina (Sparkling Wine)

Appetizer: Peaky Toe Crab Cake with Benton’s Bacon Stingers, Lemon Scented Aioli and Smoked Pepper Paint

1999 Artadi Vinas de Gain, Rioja Spain

 Appetizer: Homemade Gnocchi Soufflé with Parmesan Cream and Fresh Herbs, Fresh Organic Herbed Bread with Local Creamery Butter

1997 Caprili Brunello di Montalcino Riserva, Tuscany, Italy 

Tasted by kfinsrud on 7/13/2011 & rated 91 points: Ruby red color with a bit darker core. Smell of earthy tones, crushed cherries, licorice and a bit of cassis. After some while hint of tobacco. Taste confirms this and the length is medium. Tannins present at the end and not fully mature yet. Good acidity and concentrated fruit. A bit rustic style, but I liked this a lot.  

Salad: Fresh Spring Greens with Fried Almond Goat Brie, Candied Pecans and Shallots with Los Villares Sweet Pedro Ximenez Vinaigrette (aged 25 years), Spain

 Intermezzo: Zinfandel and Rose Petal Sorbet

 Entrée: Grilled Painted Hills Organic Beef Tenderloin, with Cracked Black Peppercorns and Gorgonzola Butter, Potatoes Anna, Roasted Winter Vegetables

1997 Beaulieu Vineyard Cabernet sauvignon, Georges de Latour, Private Reserve, Cabernet Sauvignon, Napa Valley

Tasted by Stirling on 11/28/2011 & rated 95 points: Just getting better and better. Structured like a Bordeaux, but possessing that almost sweet CA fruit. Terrific complexity with notes of cedar and minerals poking up between layers of cassis and black cherry. Definitely in its drinking window but could easily last another decade. This is very sophisticated.  

Dessert: Almond Tart, 1998 Chateau Rieussec, Grand Cru Sauternes, France

Tasted by redders on 11/7/2011 & rated 93 points:  Deep orange color typical Rieussec. Nose plenty of botrytis barley sugar laced with minerals. Powerful palate but sweetness and notifying pitched perfectly for an elegant fresh finish 

Fresh Brewed Coffee or Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance. Our cancellation policy for these dinners is 4 days as we must schedule purchases from local farmers.

Aperitif: Fried Green Tomatoes with Tomato Marmalade, 2010 Beechwood Inn Chardonnay

 Appetizer: Edisto Beach Pickled Shrimp with Mild and Hot Peppers and Corriander, 2009 Anaba Pinot Noir, California

Annie’s Bakery Organic Ciabatta Bread

 Salad: Local Smoked Trout with Fresh Local Greens, Maytag Blue Cheese, Candied Pecans, and Balsamic Vinaigrette Dressing

 Entrée: Eden Farm All Natural and Organic Brined Pork Chop, With Vidalia Onion Gravy, Twice Baked Potatoes with Garlic and Cheese, Buttered Spring Peas, Leek and Gruyere Spoon Bread, Applewood Smoked Bacon

2005 Chateau Fantin, Bordeaux, France

 Dessert: Cinammon Apple Crisp with Vanilla Bean Ice Cream, Fresh Brewed Coffee and Herb Teas

Limited substitutions can be made if you let us know of dietary restrictions at least 3 days in advance.

Aperitif: Caramelized Onion, Local Bacon and Local Cheese Mini-Tarts

2010 Beechwood Inn Viognier

 Appetizer: Chicken Croquettes with Wild Cherry Sauce

2010 Beechwood Inn Chardonnay

Salad: Beechwood Southern Spring Salad with Local Organic Greens, Grilled Wild Ramps, Candied Pecans with Buttermilk Blue Cheese Dressing

Entrée: Orange and Ginger Glazed Roasted Sea Bass (or other seasonal fish)

with a Carrot and Tarragon Vinaigrette

Citrus Scented Buckwheat, Amaranth and Seed Pilaf

Roasted Snap Peas with Garlic Sauce

Yonah Mountain Vineyards

Dessert: Fresh Osage Farm Strawberry Shortcake with Vanilla Cream

Fresh Brewed Coffee and Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance. 

Complimentary glass of wine at 6:00pm; Four course casual dinner starts at 6:30pm. Dinner and wines $45.00 per person, leaving you time to go catch more Bluegrass music in Dillard.

Appetizer: Cheddar Tart with Pepper Jelly, 2009 Beechwood Inn Chardonnay

Salad: Beechwood Southern Spring Salad with Local Organic Greens, Red Onions, Candied Pecans, Fresh Pears and Molasses Vinaigrette

Entrée: Slow Roasted and Smoked Barbeque Pork Shoulder, Tomlin’s Famous Barbeque Sauce, Warm German Potato Salad, Fried Green Tomato with Tomato Marmalade, Green Beans with Benton’s Smokehouse Bacon Stingers, Skillet Corn Bread with Local Creamery Butter

2008 Beechwood Inn Cabernet sauvignon

 Dessert: Gayle’s Apple Crisp with Spring Ridge Creamery Vanilla Bean Ice Cream, Fresh Brewed Coffee and Herb Teas

The Inn's Dining Room is perfect for small family gatherings, corporate retreats and friends' get-to-gethers. Our Chef's specialty is wonderful themed multi-course wine dinners.  Here are some of the themes we offer: 

• Tuscan/Italian Cuisine: The essence of Italian cuisine includes authentic sauces, homemade pastas and gnocchi’s’, pestos, duck, veal, and desserts.
• Mediterranean Cuisine:  These include bold and robust foods and flavors from Spain, Italy, Southern France, Greece, Algeria, Morocco, etc. Sample foods include: Gougères, fresh and local salads, olives, olive oils, exotic couscous, shellfish and sea foods, chicken tangine, paella, tapas.
• Santa Fe, New Mexico Cuisine: We love to go to Santa Fe because the fusion of Native American, Latin America, Spain and the Southwest play such a vital role in defining the flavors of the foods. Dishes include: salsas, moles, relishes, tortillas, empanadas, ceviches, smoked and dried peppers, chicken, cabrito, flans.
• Asian Pacific Rim Cuisine: This cuisine features foods from around the Western Rim of the Pacific starting at Korea, China and Japan in the North and moving South to the Philippines, Indonesia, Thailand and the Atolls of the South Pacific. Sample dishes include: Asian Sauces, Wasabi & Sashimi, Sesame Crusted Shrimp, Tempura, Thai Basil Rolls, Curries, Asian Oils, Gyoza, Beef Panang.

Wine Tastings:  Would you like a personal wine tasting for you and your friends?  Our Sommelier can set up beginer, itermediate and advanced wine tastings.  Just let us know what your interests are and we will exceed your expectations.  Costs for wine tastings start at $15.00 per person.

The enjoyment of food is as much visual as it is about taste and smell. Both Gayle and I care about how food is presented to us. Maybe it’s because of our artistic backgrounds. Before I became a chef I was an artist, specifically a painter, as was my mother. Gayle is a musician and comes from a family of musicians. Now, looking back after long careers, we can see that the connection between cooking and art is pretty direct.

Food presentation goes beyond the arrangement of finished ingredients on a plate. We decorate around food, making our tables beautiful, honoring community with flowers. It is also a reflection of the specific chef’s background, experience and the venue in which the chef practices.  The chef in a cafeteria may sparingly dole out few sprigs of parsley, while a chef in a four-star restaurant is thinking about geometric plates, architecturally stacked ingredients and garnishes that emphasize dramatic and colorful presentations. 

At the Beechwood Inn most of our recipes have a number of flavor components; layers of tastes that work nicely together. But our recipes also factor-in how foods and garnishes look together. As chefs we take pleasure in food, and ‘working the plate” is a part of that pleasure. Gayle and I both plan the ingredients and think about presentations long before the Salmon is placed in the pan. In fact, our staff affectionately refers to Gayle as the “Garnish Goddess.”

By creatively plating you can visually stimulate your diner's appetite and imagination. The most exciting plate presentations arouse interest and a sense of gastronomic expectancy. Here are some of the principles we keep in mind as we prepare plates for presentation:

The Concepts: Plate presentation concepts are similar to fine art. The chef works with a palette of different colors, shapes, textures, and flavors, and arranges them with the principles of artistic composition in mind: balance, harmony, and contrast.  The most important thing to keep in mind is that the main ingredients remain the focal point. The way you showcase them should never overwhelm, clash with, or obscure them.

Add to these simple concepts an attempt to avoid repetition and trite standbys (such as the ubiquitous parsley), and you'll be able to create attractive, enticing plates every time.

The Tools: The most important and dramatic tool a chef can use is the plate itself. Wide choices in color, shape, and size offer a multitude of opportunities to create harmony or contrast, or simply serve as a blank canvas that lets the food speak for itself. Keep different materials in mind such as etched glass, clear glass, and even glass bricks are perfect for serving chilled salads, smoked salmon, and other raw items. Clear glass conveys a cool freshness.

Also consider plate designs as a way to underscore the theme or cuisine of your dinner.  We have a colorful “Acapulco” pattern of plates reserved for use with Hispanic themed dinners. Chef Thomas Keller of The French Laundry in Yountville, CA, has an array of plate styles for service. A table might feature a number of different plate designs, each chosen to complement diners' individual food selections.

How you arrange the food on your plates is another aspect of presentation. When serving more than one item, consider Asian design principles, an odd number of items or asymmetrical placement will look more intriguing than a two-by-two or grid-like arrangement.

Gayle and I have seen (and been guilty of practicing) intricate architectural stacking and towering.  For one recent dinner we began with a dollop of sauce topped with a round of polenta, topped that with a pork belly medallion, which was layered with a bed of caramelized onions, and topped with a vertical sprig of greenery. If restrained, stacking remains an effective and dramatic technique. However, too much altitude can border on the bizarre. Remember, simplicity can make a design statement all by itself.

Other principles to keep in mind include avoiding portions that are too small in relation to plate size, or portions that are too big, such as the off-putting chicken fried steak the size of a small throw-rug.

We often use complementary and colorful sauces, reductions and coulis. For example, a pair of colorful, contrasting sauces creatively "painted" or drizzled on the plate will enhance appetizers, main courses, and desserts. We make colorful paints of grilled peppers, fruit, and chocolates that we can squirt into patterns using a squeeze bottle.  

Herbs such as torn basil or sprigs of fresh dill and seasonings such as pepper flakes can accent flavor while adding color contrast. Greenery - curly endive, cress, or pea shoots, for example -and nuts or seeds such as black mustard, cracked coriander, or sunflower also add taste and visual interest. Artfully carved produce items make excellent garnishes – such as our radish mice. Two principles to keep in mind: they should be fresh and in season, and serve as an enhancement to the item they're garnishing. We grow and garnish with organic edible flowers as well. Importantly, never put anything on a plate that is not edible.

Even the tried-and-true lemon, probably the most common pairing for seafood, can make a dramatic impression if looked at in a different way. We will cut a millimeter-thin strip of zest pared all the way around the cut edge of the fruit, and then loosely knot it in the middle, creating a Zen-like presentation. For the finishing touch use props like colorful folded napkins table runners and flowers.

Color, texture, shapes, and arrangements work together for the art of plate presentation. However, to get full measure for your splendid work make sure that the food and the garnishes tastes good as well. Present it as a combination of taste and aesthetics. Feast your eyes and your palate for that wonderful dinner experience. Bon Appetit!

By David Darugh, Executive Chef, Beechwood Inn; Gayle Darugh, Pastry Chef and Garnish Goddess, Beechwood Inn. The Inn features Saturday Night Chef’s Table Tasting Dinners using the best of local, organic and sustainable products from Georgia farms, vineyards and orchards.

Georgia Bed and Beakfast

www.beechwoodinn.ws

Aperitif: Aperitif: House Smoked Salmon Rillettes with Fresh Herbs, 2010 Beechwood Inn Chardonnay, Georgia

Appetizer: Duck Croquettes with Artichoke and Lemon, 2008 Anaba Pinot Noir, Sonoma Coast, CA

Salad: Fresh Spring Greens with Candied Pecans and Shallots with Los Villares Sweet Pedro Ximenez Vinaigrette (aged 25 years), Spain

Intermezzo: Zinfandel and Rose Petal Sorbet

Entrée: Slow Roasted Organic Pork Shoulder, With Choucroute and Gruyere Potato Fondue, Warm Organic Herb Bread

2009 The Chat, Arnoux, Chateauneuf du Pape, France

Dessert: Warm Little Chocolate Cakes with Soft Centers

Fresh Brewed Coffee and Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance. Our cancellation policy for these dinners is 4 days as we must schedule purchases from local farmers.

Aperitif: House-Smoked Salmon Rillettes with Grilled Toast Points, 2010 Beechwood Inn Chardonnay

 Amuse: Local Organic Arugula Vichyssoise with seasonal Garnish,

 2006 Carabella Pinot Gris, Chehalem Mtns, Oregon

Appetizer: Lamb and Portobello Filled Spinach Ravioli with Sage-Mushroom Jus,

Salad: Avocado and Grapefruit with Citrus Vinaigrette on Local Micro-Greens

Entrée: Organic Free Range Veal Chops (Humanely Raised) with Morels and Sage Herb Butter Sauce and Sautéed Spring Vegetables and Citrus-Quinoa Pilaf

Dessert: Chocolate Paté with Vanilla Cream, Fresh Brewed Coffee and Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance. 

Aperitif: House-Smoked Salmon Rillettes with Grilled Toast Points, 2010 Beechwood Inn Chardonnay

 Amuse: Local Organic Arugula Vichyssoise with seasonal Garnish,

 2006 Carabella Pinot Gris, Chehalem Mtns, Oregon

Appetizer: Lamb and Portobello Filled Spinach Ravioli with Sage-Mushroom Jus,

Salad: Avocado and Grapefruit with Citrus Vinaigrette on Local Micro-Greens

Entrée: Organic Free Range Veal Chops (Humanely Raised) with Morels and Sage Herb Butter Sauce and Sautéed Spring Vegetables and Citrus-Quinoa Pilaf

Dessert: Chocolate Paté with Vanilla Cream, Fresh Brewed Coffee and Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance. 

• Luxury lodging in one of our queen suites or in the secluded Blueberry Cabin 
• Chilled Sparkling Wine in your suite (Real French Champagne is also available)
• An exquisite seasonal flower arrangement by one of the areas most creative florists delivered to your room prior to arrival 
• Chocolate truffles custom made and packaged in a decorative container 
• Southern breakfast for two each morning
• Pair of Keepsake Beechwood Inn Champagne flutes

This Romance Package is $135.00, plus the cost of your room. A 60 Minute Therapeutic Massage can be added starting at $75.00/person based on therapist and availability). 

Kingwood Resort: Spa. (706) 212-4125 http://www.kingwoodresort.com/

Mind and Body Haven, 8538 Old 441 S. Lakemont (706) 212-0062 http://www.mindandbodyhaven.com/

Occasionally we are able to offer discounted rates for rooms booked at the last minute. These rooms normally are available Sunday through Thursday, but may be available anytime depending on the circumstances. Last Minute Get-Away Discounts are available no earlier than 24 hours prior to the desired arrival date. To inquire about the availability and rates for the date you are interested in please call us (706) 782-5485. 

This special is not available through our online booking engine "Rezovations."  

Aperitif: Gougères,

2006 Domaine La Bastide, Viognier, VDP D’ Hauterive, France

Amuse: Tourin Bianchi a L’ ail, White Garlic Soup with Croutons, 2007 Domaine de Verquiere, Crusty French Bread with Creamery Butter, 2008 Sablet Blanc, Cotes du Rhone

Appetizer: Crevettes Chaudes au Beurre, Shrimps Sauteed in Butter with Fresh Herbs and Alligator Pear Relish, 2005 Domaine Les Grands Bois, Cairanne, Cotes du Rhone

Salad: Salad Provencal with Smoked Salmon Rillette

Intermezzo: Winter Orange Blossom Sorbet

Entrée: Beef Bourgogne, Layered Potato Terrine with Fresh Herbs, Roasted Local Vegetables with Herbed Garlic Sauce, 2001 Cecile Chassagne Gigondas, Cotes du Rhone

Dessert: Lemon Souffle Cakes with Soft Cream, Fresh Brewed Coffee and Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance. Unless the power is out and the roads are closed we will be open for dinner. Our cancellation policy for these dinners is 4 days as we must schedule purchases from local farmers.

Friday Evening at 5:30pm wine and appetizers. You will get to taste appetizers prepared from a number of wild ingredients.  

Saturday Morning Walk: At 8:30AM Immerse yourself in the lush cove forests of the Southern Appalachian Mountains to experience a taste of wildness as you forage for dinner. Herbalist Cindy Halbkat will lead the walk.  She is a noted herbalist and wild foods chef.  She teaches classes in herbal medicines and wild edibles.   The Friday morning walk begins as Ms. Halbkat introduces you to the many plants that have been used as foods and medicines by American Indians and local mountain people for generations. You will get to pick shoots and leaves, dig roots, pick berries and experience lots of new flavors while you learn about the unique ecology of the area and the use of wild foods. Wear comfortable hiking shoes. 

Saturday Night Gourmet Dinner: 5:30 Appetizers. On Saturday afternoon enjoy wild appetizers with wine on our tree-top porch. Then, on Saturday night you will enjoy a unique multi-course dinner that showcases gourmet possibilities of combining local wild edibles with Rabun County farm produce all paired to wonderful regional wines.

• Wild Food Appetizers and wine tasting Friday afternoon at 5:30pm Complimentary for Beechwood Inn guests $25.00 for non-guests
• Complimentary glass of wine before dinner on Saturday with Wild Appetizers 
• Multi-course Wild Foods Dinner Saturday night paired with regional wines
• A set of our recipes featuring wild ingredients

Stay the Weekend and Save $50.00: Stay Friday and Saturday and sign up for the Walk and Dinner and Save $50.00 per couple (cannot be combined with other discounts or used with Gift Certificates). 

Joie Power of Hayesville, NC attended our wild foods dinner in June 2009 and e-mailed to say, "I've been to wild foods dinners before but nothing like this; this is the first one where I didn't feel like a grazing herbivore or one of the last surviving humans in some post-apocalyptic throw-back saga. Elegant and delicious!" 

Friday appetizers and wine complimentary for Beechwood Inn guests. Saturday dinner is $75.00 per person, plus tax and  gratuity. The Saturday morning guided foraging-herb walk is $30.00 per person. For more information contact the Beechwood Inn at (706) 782-5485 or visit our websites at www.beechwoodinn.ws  This is a sample menu of what we may gather in the woods.

Aperitif: Gougères, NV Calixte Cremant, Alsace, France

Appetizer: Gnocchi Soufflé with Parmesan Cream and Fresh Herbs, 2010 Di Giovanna Gerbino Organic Rosato, Sicily, Italy

Salad: Fresh Spring Greens with Fried Almond Goat Brie, Candied Pecans and Shallots with Los Villares Sweet Pedro Ximenez Vinaigrette (aged 25 years), Spain

Intermezzo: Rose Petal and Zinfandel Sorbet

Entrée: Wild Halibut Oscar with Lump Crab, Roasted Asparagus and Sauce Maltaise, Quinoa Pilaf, 2008 Anaba Pinot Noir, Sonoma Coast, CA

Dessert: Gayle’s Caramelized Almond Tart with Vanilla Cream

Fresh Brewed Coffee and Herb Teas

Limited substitutions can be made if you let us know of any dietary restrictions at least 48 hours in advance.

Aperitif: Appetizer: Duck Breast Croquettes with Gingered Cherry Sauce

20010 Beechwood Inn Viognier 

Appetizer: Seared Scallops with Snap Peas and Warm Mirin Glaze, 2009 Chateau Mourgues Du Gres Les Galets Rose, Nimes, France

Salad: Fresh Asparagus Seared in Lemon Tarragon Butter on Local Micro-Greens with Candied Pecans and Gorgonzola, Fresh Baked Bread with Local Creamery Butter

Entrée: Rotisserie Roasted Spring Lamb Loin, with Mustard Glaze and Fresh Herbs, Chattooga Belle Farm Apple Butter, Caramelized Baby Spring Onions, Cassoulet of White Beans and Local Bacon, Seasonal Garnish, 2006 Greystack Vineyards The Narcissist (Syrah), Bennett Valley, CA

Desert: Molten Chocolate Cakes with Starbucks Coffee Ice Cream, 7 Year Old Tawny Port, Fresh Brewed Coffee and Herb Teas

The Winegrowers Association of Georgia is sponsoring its 6th annual Wine Highway Weekend on Friday, Saturday and Sunday March 23 - 25. Wineries and affiliate members will each have their own unique open-house, with many offering food and wine pairings, music, barrel and library wine tastings, discounts, drawings and other special attractions. The Beechwood Inn is offering a special dinner and lodging package featuring an evening with Southern Flair. The Saturday night event starts with live music by Mountain Hoodoo. Bring your “Wine Highway Weekend Passport” that you receive at member wineries for a $10.00 discount off of lodging.

Appetizers with wine, entertainment and dinner $85.00 per person, plus tax and gratuity. Music, wine and appetizers start at 5:30pm; sit down for dinner at 7:00pm. 

Amuse:  Wild Mushroom and Shallot Tart with Fresh Herbs and Gruyere Cheese, 2008 Beechwood Inn Chardonnay (Habersham County, Georgia

with Live Music by Mountain Hoodoo

Appetizer: Edisto Beach Pickled Shrimp with Mild and Hot Peppers and Coriander, 2010 Beechwood Inn Viognier (White County)

 Salad: Organic Micro-Greens, Local Cheeses, and Aged Balsamic Dressing

 Entrée: Pork Tenderloin Medallions with Vidalia Onion Gravy, Mashed Yukon Gold Potatoes with Garlic Puree,  Early Season Asparagus with Benton’s Smoked Bacon, Beechwood Inn Sweet Cornbread with Fresh Creamery Butter, 2009 Beechwood Inn Cabernet Sauvignon (Habersham County)

 Dessert:  Caramelized Bread Pudding with Jack Daniels Sauce, Fresh Brewed Coffee and Herb Teas, 2008 Blackstock Vineyards Touriga Dulce

 Aperitif: Gougères, 2010 Beechwood Inn Viognier, Georgia

 Amuse: House-Made Noodles with Asparagus and Lemon Creme, 2007 Domaine de Verquiere, Sablet Blanc, Cotes du Rhone, France

Appetizer: Duck Confit and Fois Gras, Micro-Arugula, Mizuna and Ginger Cherry Compote, 2008 Anaba Pinot Noir, Sonoma Coast, CA                   

 Salad Provencal: Local Organic Micro-Greens, Roquefort, Olives, Pimento, with Lavender Honey, Aged Vinegar and Olive Oil

 Entrée: Crisp Pan Seared Halibut with Shallot Butter, (or other Coast fish based on availability), Cassoulet of White Beans with Local Bacon, Smoked Heirloom Tomatoes, Baggette with Herbed Butter, 2007 Chateau Redortier Beaume de Venise, Cotes du Rhone, France      

 Dessert: Chocolate Jasmine Pot De Crème, Fresh Brewed Coffee and Herb Teas

All members of the AAA Auto Club are eligible to receive a 10% discount on their lodging.  This offer is subject to availability and the eligible member must occupy the room. Please ask for this discount at the time you make your reservation as that is when we create an invoice for your stay and calculate your deposit.  Also, please have your member identification available at check-in. This discount may not be combined with other discounts or gift cards/certificates, and is not applicable to Special Packages, Holidays and Events (e.g. New Year’s Package, Valentine’s Package).

To celebrate Valentine’s 2012 we have planned a full Tuscan weekend event – with Tuscan foods, great Italian wines and live music. For those checking in on Friday the 10^th at 5:30pm we will have a tasting of Italian wines with appetizers. On Saturday night the 11^th we will have live music with wine and appetizers followed by a multi-course Tuscan dinner with wonderful Italian Wines. On Sunday evening we will again feature Tuscan appetizers and wonderful Italian wines. The Package starts at $640.21, for a queen room, double occupancy and includes taxes and gratuity (Queen Suite 662.61) (King Room $707.41) (Blueberry Cabin $774.61). This includes Friday wine and appetizers, live music and wine on Saturday followed by a wonderful Tuscan feast, luxury lodging, breakfast on Saturday morning and breakfast on Sunday morning.

Saturday’s Valentine music will be provided by Marie Dunkle and her partner, a pair of regional recording artists. Marie is an accomplished fiddler and her partner a singer and guitarist. Live music will start at 5:30pm Saturday February 11^th.

Stay a third night and get 50% off that night, either Thursday or Sunday.

Friday February 10

Appetizers at 5:30pm: Fennel Sausage and Asiago Cheese Bruschettas

Smoked Salmon Rillettes

Mushrooms Stuffed with Pancetta and Goat Cheese

2006 Strele Soave, Veneto

Saturday February 11

Aperitif: Wild Boar Filled Pastries with Goat Cheese and Tuscan Herbs

NV San Giovanni Brut Prosecco, Veneto, Italy

Appetizer: Homemade Spinach Ravioli Filled with Spinach and Ricotta Cheese

with Fresh Tomato Sauce

Salad: Antipasti of Grilled Red and Yellow Peppers, Prosciutto, Winter Greens, Parmesan, Aged Balsamico with EVOO

Entrée: Grilled Organic Painted Hills Beef Tenderloin with Gorgonzola Butter

Potatoes with Rosemary

Orange Glazed Baby Winter Carrots

Ciabatta Bread with Olive Oil and Herbs

2006 Brandini Borolo, Piedmont

Chocolate Amaretto Caramel Budino

2008 Quaranta Moscato d’Asti, Piedmont, Italy

Fresh Brewed Coffee and Herb Teas

Sunday February 12

Appetizers at 5:30: Sformata Di Formaggio (Baked Cheese Mold)

Fried Sausages with Fresh Herbs

Tuscan Olive Bruschetta

With Italian Wine