The historic Joe Webb cabin housing Highlands Supper Club has seen its share of memorable meals—but on Thursday, May 15, it hosts something more distinctive: a culinary conversation between California’s wine country and the Southern Appalachian kitchen of Chef Aaron Kulzer.
“Golden State and Southern Plate,” the second in the restaurant’s monthly third Thursday wine dinner series, bridges geographic divides, pairing expressive West Coast vintages with food that is confidently, deliberately Southern.
For Kulzer, this transcends a mere themed menu.
“I’m not trying to be clever,” he says. “I want to make food that feels grounded – food that connects to here, even if it starts somewhere else.”
That philosophy – of Southern food as evolving, rooted, yet receptive to influence – defines the series. Each month, the Supper Club explores a new culinary region through the perspective of Southern Appalachian tradition.
After April’s Spanish-inflected dishes showcased jamón alongside Carolina grits and trout, May shifts westward.
The evening unfolds through a series of small plates crafted to complement wines from California’s standout producers: The Hilt, Jonata, The Pairing, and Bloodroot. A vibrant rosé Prosecco from Italy’s Poggio Costa sets the tone, with wine representative Matt McKeown of Drink Brands Partners offering context for each pairing – enhancing understanding without overshadowing the experience. With only 20 seats available across two seatings (5:00 and 7:00 P.M.), priced at $60 per person or $100 with wine pairings (plus tax and gratuity), the evening feels both exclusive and accessible.
The menu speaks with Southern authenticity while engaging its Californian counterpart. Carolina prawn ceviche, tomato tart, fried green tomatoes, and pulled pork deliver textural contrasts and bright acidity – elements designed to highlight the structural elegance of coastal Pinot, the clean minerality of Chardonnay, and the layered complexity of Sonoma Cabernet. Cornbread with honey butter and Kulzer’s signature fried chicken provide foundation, while a cream cheese pecan pie concludes with measured richness.
Each dish carries the weight of tradition without being burdened by it – reflecting Kulzer’s journey from Mississippi through kitchens in Biloxi, Florida, and finally Highlands.
Indeed, the Highlands Supper Club’s wine series are a true reflection of the balance between heritage and innovation.
Set in what locals knew as the Log Cabin Restaurant, Highlands Supper Club honors its past by advancing it – creating food that acknowledges history while embracing present possibilities. Beyond mere pairings, these dinners offer narrative, connection, and the remarkable way one region can complement another through thoughtful presentation of food and wine.
Each third Thursday, Kulzer continues this culinary dialogue –anchored in Appalachia, reaching outward, and inevitably returning home withnew perspective.
For reservations for the two May 15 seatings, visit thehighlandssupperclub.com or call (828) 271-9620.
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