Oh Mon Dieu!

A quick getaway to old Edwards Inn & Spa in Highlands, North Carolina, always provides a much-needed respite for weary denizens of bustling southeastern cities. Plush accommodations and congenial hospitality, combined with mild temperatures and small-town charm, create the kind of escape that feels like a world apart – even though it’s just a short drive into the mountains.

But for the enthusiastic foodie, the Inn’s Chef Dinners events punctuate a weekend stay with a dining experience like no other. Highly regarded guest chefs, working with the dedicated team at Old Edwards, curate an indulgent evening of food and revelry that transforms a relaxing sojourn into an unforgettable experience. Guests are treated to complimentary champagne at check-in, chocolate-covered strawberries delivered to their sumptuous suites, and a shuttle service that delivers them safely to and from the main event.

Just a mile outside of the quaint downtown, a winding drive brings visitors to a private mountain oasis. The Farm at Old Edwards provides the breathtaking setting for a culinary journey to the South of France, a fitting theme for a glowing, late-August evening in the countryside. Executive Chef Chris Huerta's Chef Dinners series continues to elevate Southern hospitality, and this edition, featuring Chef Joe Cash of Scoundrel in Greenville, South Carolina, stands among the most memorable. Tonight, set amidst a tranquil backdrop of the misty Blue Ridge Mountains, the food - and its creator - are the stars of the show.

L'homme du Moment: Chef Joe Cash

Returning home after shaping his craft in culinary meccas like New York’s Per Se and Copenhagen’s Noma, Chef Joe Cash opened Scoundrel in 2022—a French-inspired bistro acclaimed for its blend of haute technique and approachable dining. His philosophy? Cuisine rooted in classic French technique, elevated with local provisions and emotional resonance—a “letter home” in every dish.

But tonight, Chef Cash and his family embark upon a culinary pilgrimage to the mountains, where he shares his expertise with the Old Edwards team and passionate epicureans of the Highlands-Cashiers Plateau.

Rustic Elegance Meets Refined Flavor

Even before the main event begins, guests gather at The Orchard House, where they are greeted by cool mountain breezes and a lively prelude of beer, wine, and expertly crafted cocktails accompanied by an elegant array of appetizers. Among these, a standout: beef tartare with silky, finely chopped filet, accented by nuanced seasoning—vibrant, earthy, and deeply comforting. Guests mingle, greeting old friends, making new acquaintances, and delighting in the balmy summer evening.

As cocktail hour winds down, diners meander across the narrow country lane to the open-air Pavilion at The Barn. There, they discover tables adorned with lush floral arrangements perfectly accentuating the rustic, timbered setting. Appetites are stimulated and anticipation builds as Chefs Huerta and Cash introduce the evening’s menu, providing a preview of the evening’s forthcoming delights.

Voilà! A marinated tomato salad is presented, bursting with bright heirloom flavor. Anchovies contribute umami depth, capers add a saline punch, and fresh herbs dance on the palate. The paired Domaine du Gros ‘Noré, a rosé with notes of peach and apricot, accentuates the sweetness of the fruit. Moments later, shaved tuna Grenobloise graces the tables, accompanied by peppery watercress, nutty Comté, and crunchy hazelnuts. The combination of fresh seafood with rich, savory undertones is a delight, especially when paired with the deliciously aromatic Château La Mascaronne Blanc.

And now, a pause, as the staff prepares for le clou du spectacle. Already half-sated, yet longing for more, diners murmur excitedly of the coming courses. With a flourish, they arrive: Heaping platters of barbecued pork jowl, exuding smoky richness and luxurious texture, paired with a rich Sauce Nantua; grilled Broadwater Shrimp, delicately accented with saffron, olives, and summer squash for a light, aromatic contrast; a hearty pasta of fromage et poivre; and elegant Romano beans bathed in tangy yogurt and piquant dill. Glasses are filled with a full-bodied Domaine de Fontsainte Corbières Rouge and a crisp, citrusy Giacometti Patrimonio Blanc Cru des Agriate. Excitement is palpable as the evening reaches a crescendo.

As one dish after another elicits ooohs, every pour of wine brings the aaahs. Assistant Sommelier Jonathan Marling circulates the room, visiting tables and fielding questions on the evening’s curated selections. Each glass of exquisitely paired wine elevates the food even further, creating un vrai festin—a true feast!

The evening closes on a sweet, nostalgic note with one of Chef Cash’s personal family recipes: Mamamma’s Chocolate Cake, a deeply rich, velvety confection that balances decadence with comfort. Paired with La Tour Vieille Banyuls Reserva, releasing subtle flavors of coffee and prunes, and topped with a luscious swirl of vanilla cream, the dessert strikes the perfect finale—simple in presentation, yet indulgent in flavor. It leaves guests with a lingering sense of home, warmth, and pure contentment, the kind of ending that makes an extraordinary meal unforgettable. C’est magnifique!

A Night to Remember

As night descends over the mountains, The Barn glows under twinkling chandeliers. Appetites sated and spirits warmed by wine, diners bathe in ebulliance and bonhomie, and as shuttles arrive to whisk them safely back to their stately downtown inn, they bid farewell to new friends. Tonight’s romantic and refined event was made memorable by every bite, every note, and every jovial exchange. Once again, Old Edwards has managed to host a true fête of flavor, fellowship, and authentic Southern charm.

As this chapter in Old Edwards’ Chef Dinners concludes with grace, we await the next installment of masterful hospitality and gourmet indulgence. To tantalize your taste buds and create your own magical memories, book your next stay at Old Edwards Inn during one of their upcoming events:

Southern Chefs Potluck

The Farm at Old Edwards

Chefs Sam Fore of Tuk Tuk Snack Shop in Lexington, KY, David Bancroft of Acre in Auburn, AL, and Cory Bahr of Parish in Monroe, LA

Sunday, October 26

Annual Farm Harvest Dinner

The Farm at Old Edwards

Old Edwards Chefs & Culinary Teams and Local Farmers, Friday, November 14

Fall’s Finest Dinner

Half-Mile Farm

Old Edwards Culinary Teams at Half-Mile Farm with Chef Terry Koval of The Deer and The Dove in Decatur, GA, Saturday, November 15

Old Edwards Inn & Spa, 445 Main St. Highlands, NC, (866) 526-8008, oldedwardsinn.com