Highlands Food & Wine returns November 13-16 for its milestone 10th anniversary, transforming the Highlands-Cashiers Plateau into a four-day feast of fire, flavor, music, and mountain magic. More than 60 celebrated chefs, renowned sommeliers, and top-tier musicians gather for an immersive celebration of Southern hospitality. And among the weekend’s signature events, none burns brighter than Smoke Signals – a midday ode to smoke, flame, and full-throttle flavor.
On Friday, November 14, from 12:00 to 3:30 P.M., Kelsey-Hutchinson Founders Park becomes the smoky epicenter of the festival. This is pit-side dining at its most decadent, where fire meets finesse and the air hums with the scent of hickory, spice, and seared meat.
Leading the charge is Kyle Bryner of Dillard’s Blue Hound Barbecue. With over two decades of experience—and a member of the winning team on Season 6 of Food Network’s BBQ Brawl—Bryner brings his signature “Southern Appalachian BBQ,” a genre-bending fusion of Texas firepower, Carolina vinegar, and deep mountain soul.
Joining him is Dayna Lee, the powerhouse behind Comal 864 and 2023 James Beard semifinalist for Best Chef: Southeast. This South Texas native brings her border-town magic to the mountains, serving up authentic Mexican flavors with a personal touch that’s earned her national recognition.
Daniel López, chef of Paseo in Greenville, South Carolina, adds international flair with his wood-fired Spanish tapas that reflect his passion for bold flavors and technique, delivering rustic elegance with every charred bite.
Oscar Diaz, the two-time James Beard semifinalist behind Little Bull in Durham, North Carolina, blends Mexican-American roots with Southern grit, known for his fearless, flavor-forward cooking that’s setting the culinary world ablaze.
Sarah McClure of Southside Smokehouse and Grill in Landrum brings decades of smokehouse wisdom to the table. A 2018 South Carolina Chef Ambassador and Guy’s Grocery Games alum, McClure is a master of balancing comfort and craft.
Atlanta’s Billy Kramer, founder of NFA Burger (short for “Not Fooling Around”), operates from a Chevron station in suburban Dunwoody that Food & Wine named home to Georgia’s best burger. His no-nonsense approach to classic smash burgers—featuring top-notch Angus beef with crispy-caramelized edges—has created a cult following and brought new dimension to the afternoon’s flavor spectrum.
Also from Atlanta, Bryan Hull of Owens & Hull blends Texas smoking tradition with Georgia sensibility, crafting sustainable, deeply seasoned barbecue that’s already drawn critical acclaim and a fiercely loyal following.
Rounding out the experience is a powerhouse musical lineup. Former American Idol sensation Paul McDonald and the Mourning Doves open with soul-drenched Americana, followed by progressive bluegrass torchbearers Railroad Earth, who bring their improvisational fire to match the heat rising from the pits.
At Smoke Signals, dishes are scooped, skewered, seared, and served with swagger—paired with fine wines, craft brews, and that intoxicating mountain air. It’s a feast that feeds all five senses.
So, bring your appetite. Bring your rhythm. And prepare to be smoked –in the best possible way. This is the Smoke Signals experience you won’t want to miss.
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