Archive for October, 2009
Contribution by By Hope S. Philbrick
Here are words sure to appeal to any stressed-out food-lover: “You could stay here for three days and indulge in fine food,” suggests Johannes Klapdohr, executive chef at Old Edwards Inn and Spa in Highlands, North Carolina. He had me at “stay.” But then he added this welcome but all-too-uncommon kicker to really seal the deal: “It’s very healthy for your body.”
Dave Taylor’s Fresh Garden Salad, named for the farmer who grows the ingredients. Photo courtesy of The Old Edwards Inn & Spa
Think healthy fine dining is an oxymoron? Not at this luxury resort. “A lot of people associate fine dining with unhealthy,” says Klapdohr, “But I don’t think that’s necessarily true.” He strives to ensure his menus “show people it’s possible to incorporate true nutrition into a really beautiful lifestyle” and is committed to sourcing “the very best” ingredients. Do you really need any more convincing that this is a great getaway destination?
A Mobil Four-Star, AAA Four-Diamond European-style inn, Old Edwards Inn and Spa is located in North Carolina’s Blue Ridge Mountains. While beautiful in any season, when the leaves transform from green to shades of gold and orange each autumn, the surrounding view is spectacular. What’s more, it’s located more than 4,000-feet above sea level, so the air is crisp and refreshing even while much of the southern United States experiences sweltering heat. Old Edwards is at the heart of Highlands village, so quaint boutique shops, neighborhood restaurants, museums and craft stores are within walking distance. Nearby mountain forest trails for hiking, biking and horseback riding pass breathtaking waterfalls. Lakes and rivers invite outdoor adventures like canoeing, fishing and rafting.
But the truth is, you may never want to leave Old Edwards. Accommodations include historic rooms, suites (four of which boast direct private access to the spa), cottages, a three-bedroom farmhouse, rooms with their own private porches, and more. My room, located in the “Acorn’s Annex” lodge section of the hotel, opened to a private stone patio that was just a few yards away from the outdoor swimming pool—a gorgeous, warm three-foot-deep pool perfect for simply cooling off or swimming laps. Inside the gorgeous room decorated in relaxing hues were antiques, luxurious bedding and a huge bathroom with a deep bathtub, separate oversized shower outfitted with a rainfall showerhead, plus decadent extras like heated tile floors and heated towel bars. Wireless Internet is standard in every room as are plasma televisions.
Chef Johannes Klapdohr. Photo courtesy of The Old Edwards Inn & Spa.
Amenities included in the cost of each stay are treats such as a flute of champagne upon arrival, twice daily housekeeping, gourmet continental breakfast in Madison’s restaurant, access to the world-class fitness center and complimentary fitness classes, access to the spa amenities building (which boasts a ladies whirlpool, sauna and steam room and men’s whirlpool and steam room), and access to a 24-hour pantry—where you can help yourself to water, juice, soda and Dove ice cream bars at leisure. (As if you’ll be in the mood for snacks after delighting in Klapdohr’s cuisine!)
For total rejuvenation and pampering head to the spa. This 25,000-square-foot haven of luxury boasts a full-service menu of treatments including signature therapies, skin care, massage, salon services and health, nutrition and fitness activities. After relishing a relaxing facial, I opted to soak my cares away in the ladies’ whirlpool and steam room. (The nap room, however, was an intriguing alternative with its private draped beds.) No matter which spa treatment you choose, after such professional pampering you’ll definitely leave feeling better than you did when you arrived.
When hungry, trust Chef Klapdohr to delight and surprise your taste buds while also guarding your health. A passionate advocate of using top quality ingredients sourced from purveyors committed to the best farming practices, the native German oversees all aspects of Old Edwards’ culinary offerings, including Madison’s Restaurant & Wine Garden, the Spa Café, Poolside Bar & Bistro, the Rib Shack and catering. Whether you opt for a lettuce salad or oxtail lasagna, shrimp and grits or spaghetti with “beet balls,” it will be a beautiful, delicious dish to savor. Rib Shack and catering. Whether you opt for a lettuce salad or oxtail lasagna, shrimp and grits or spaghetti with “beet balls,” it will be a beautiful, delicious dish to savor.
Old Edwards Inn and Spa is a peaceful oasis that nourishes the body and the soul. It’s the perfect place to indulge, whether you’re looking for a weekend getaway or a longer retreat.
Thank you to Hope S. Philbrick for this article. To read more about Hope visit her website.
White Chocolate biscotti
Pastry Review: Moroccan Biscotti – Gourmet Treats
In this crazy culinary world the trends might be to twist and manipulate food into molds and pvc pipes. Some are excited about science kits, and bubbling foams, or sugar dust essence scattered throughout an exhibition style kitchen. Maybe even a mad scientist chef with Bunsen burners, tweezers, inflating, deconstructing, and disassembling our traditional favorites.
That’s not for me, I love simple food prepared by chefs who really love what they do. Food you can actually recognize, and taste. That brings me to one of my favorite culinary pleasures. Biscotti. (Biscoh-tee or Biscah-tee?) Ask Giada..
Most biscotti I have had in my life was the anise flavored, nut filled type you would get as a gift during the holidays, not much going on there. So the thought of a Moroccan style biscotti really intrigued me. I heard about Moroccan Biscotti from a friend and was lucky enough to try a few while on a trip to south florida. So who is this person churning out large batches of beautifully decorated cookies? Who has so much passion for a simple biscotti cookie?
Executive Pastry Chef Samy Chabbi, thats who. She was raised in Casablanca, Morocco and from an early age delved her hands and heart into the cuisine of her aunts and mother. In 1980 Samy and her family moved to Miami, where they quickly learned english and started her junior high studies. After two years the family returned home, but her older brother stayed behind, later Samy joined him in 1988.
Samy majored in Hospitality Management and FIU and soon discovered that the hotel life was not for her. For seven years she managed a Taco Bell in Miami eventually starting her own catering company. The evolution of her cookie business started when a corporate client asked her to make some gift boxes filled with biscotti, the same ones she is making to this day.
Her recipe is based partially on the traditional Moroccan cookie or fegga, which are enriched with butter, olive oil, eggs, ground sesame seeds, various nuts, and sweetened with sugar and orange blossom honey. Also in the mix, are anise, cinnamon, nutmeg, and vanilla.
The gift box
I had the pleasure of trying all of her biscotti in the gift box (tough job!) and my personal favorite was the white chocolate (pictured above) and the plain. Each cookie is a work of art, so delicately put together, yet so easily dismantled. The crunch is spot on, each cookie was its own star and choosing which ones to “share” seemed to be a problem for me.
Very nicely packaged
Her biscotti gift boxes are wrapped beautifully with ribbons and tissue paper. Each biscotti is individually wrapped to preserve freshness.
Samy is currently back in Morocco visiting family and perfecting her recipes for a savory biscotti flavored with harissa and another with grated parmesan cheese. Cheers to her and keeping it simple!
If you are interested in trying some of her moroccan inspired biscotti visit her website at www.moroccanbiscotti.com