The move comes as no surprise to locals – after all, Lewis and his team have been perfecting their craft of pit-cooked barbecue since taking over the Smokehouse four years ago.

But what truly sets one barbecue apart from another?

Many argue it’s the sauce. While the meat may be cooked similarly, the sauce is where the pitmaster’s creativity shines. Some say it’s the sauce that defines the individuality of a cook, a guarded secret that transforms smoked meat into something transcendent.

Indeed, volumes have been written about barbecue sauce, and it’s no wonder why. Across the United States, regional variations of barbecue sauces fuel fierce loyalty, with pitmasters and competition teams guarding their secret blends.

And at Highlands Smokehouse, it’s always been about more than just the meat – it’s about the whole experience, from the first whiff of hickory smoke to the finger-licking joy of a perfect rack of ribs. Lewis understands the deep connection between sauce and Southern barbecue.

That’s why he’s worked with his Memphis-born cook, Dale Brendle, to perfect four signature sauces.

Here’s the lineup:

• Sweet and Smokey Sauce: A perfect balance of sweet and tangy, this sauce is the classic go-to for pulled pork or ribs. It’s a comforting, familiar blend that delivers every time.

• Carolina Mustard BBQ Sauce: A South Carolina favorite, this sauce is sharp, acidic, and subtly sweet—perfect for pairing with chicken or pork for a true Southern feast.

• Carolina Vinegar BBQ Sauce: This thin, tangy, and acidic sauce is a must-have for Eastern North Carolina-style barbecue fans. It cuts through the richness of smoked meats with its bright vinegar base.

• Smokey Tex-Style BBQ Sauce: The most popular sauce at Highlands Smokehouse, this Texas-inspired mix brings together heat, tang, and a touch of sweetness, making it ideal for brisket lovers.

Available both in-store and online, the sauces are also for sale at local retailers like Bryson’s, Highlands Mercantile, The Dry Sink, and Ace Hardware. Each 16-ounce bottle is priced at $11, and gift sets are available for barbecue enthusiasts.

The post Get Saucy appeared first on Laurel Magazine.

A project of the Town of Highlands and local churches and community organizations, the meal is free (although donations are welcome) and represents a marvelous opportunity to connect with neighbors and forge new friendships. It’s also a means of considering our many blessings and a chance to remember the less fortunate.

As in previous Highlands Thanksgiving Dinners, everyone is invited, with the food delicious and the conversations lively.

In fact, it’s very much in keeping with the Highlands Community Table, which is taking a pause until spring.

The supper represents one of those events on the calendar that’s open to everyone – The Olde Mountain Christmas Parade, Downtown Trick or Treat, and the Community Dinners held Tuesdays at the Community Building.

The post Highlands Friendsgiving appeared first on Laurel Magazine.

The Barbecue Lunch, under the direction of Incarnation’s parishioners, is the church’s annual pulled pork, coleslaw, chips, cookie, and soda box-feast. For such fine charity fare, the cost, $15, is a bargain (feel free to give more if you can). Advance tickets are on sale at the church. If not sold out, and need a ticket, you can buy one at the parade on December 7. Box Lunch will begin at the church immediately after the parade and will last until 2:00 P.M.

Enjoy your meal in the Incarnation Fellowship Hall, seats/tables provided. If the weather is favorable, eat outside, or take your boxed yumness to the park.

Better yet, carry it home, slide off your sneakers, and chow down. Sit where you don’t have to worry about a sauce-dribbled shirt. Let loose a grin, wipe your chin, and go ahead, lick your fingers. Om-nom-nom!

Homemade jams. confections, savories, and jellies will be on sale. Proceeds are collected to support non-profits.

Sponsors are: Berkshire Hathaway Meadows Mountain Realty; Bryson’s Food Store; Carl Romberg, Broker with Christie’s Highlands Cashiers; Highlands Dermatology, Paul S. Cabiran, M.D; and Highland Hiker.

Volunteers donate their time and effort for the sake of improving lives, not only during holidays but all year long.

As long as you’re downtown watching the parade, give your tastebuds a treat while helping families get a leg-up. It’s a tough job having to eat all that delicious barbecue, but, go ahead, do it for the kids!

Attend, and you’ll end an old year and start a new one by supporting two fine organizations: Highlands Community Child Development Center and Highlands Emergency Council. For more information, contact the Church of the Incarnation at
(828) 526-2968.

The post Lunch On a Mission appeared first on Laurel Magazine.

Indeed, his recipe is a thing of shellfish beauty—rich and velvety on the palate, with a smoky depth that captures and concentrates the flavor of the main ingredient.

More than a dozen years have passed since Turner started cooking—a career path he didn’t foresee when he first enrolled in the forestry program at Western Carolina University. After a stint “pumping out food” in the school cafeteria, he discovered his true calling.

“I went from nature to the kitchen, and it’s been the right path for me,” he shared. His journey took him through the kitchens of several Plateau restaurants before he found his home at Lakeside seven years ago. For the last six, Turner has led the kitchen as head chef, a role in which he’s helped elevate Lakeside to the number two spot on TripAdvisor’s local rankings.

Turner’s lobster bisque, already a popular appetizer, will soon be featured as part of a new entrée special, offering diners another way to savor this richly satisfying dish.

Chef Kevin Turner

Kevin Turner’s Lobster Bisque

Turner highly recommends tasting and adjusting seasoning at every step of the recipe to ensure the fullest, most balanced flavor.

Ingredients

For the Lobster Stock:

3 small lobster tails or 2 large
2 tablespoons olive oil
1 medium onion sliced
1 large celery stalk sliced
1 small carrot sliced
1 head garlic cut in half crosswise
2 lemons, sliced thin
2 sprigs fresh tarragon optional
6 sprigs fresh thyme
2 bay leaves
½ teaspoon black peppercorns

For the Lobster Bisque:

2 tablespoons olive oil
1 Vidalia onion, finely diced
1 celery stalk, finely diced
1 large carrot, finely diced
1 red pepper, finely diced
1 clove garlic, minced
½ cup sherry
1 jar roasted red bell peppers, chopped (liquid reserved)
1 ½ cups half and half
½ cup cream
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 sprig fresh thyme
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste

Make the Lobster Stock

Rinse the tails under cold water. Using kitchen shears, cut the shell down the middle, stopping before the tail fin. Spread the shell apart to expose the meat and remove the meat by sliding your fingers underneath. Remove the dark line – vein from the meat. Coarsely chop lobster meat, then cover and chill. Coarsely chop lobster shells and transfer to medium bowl. Reserve juices from lobster in a bowl.

Heat large pot over medium-high heat. When pot is warm, add olive oil and heat, swirling pot occasionally to coat bottom of pot in oil. When oil is hot and shimmery, add lobster shells. Sauté shells in oil until shells darken, approximately 5 minutes.

Add onion, celery, carrots, lemons, garlic, tarragon, thyme, bay leaves, and peppercorns, 4 cups of water, and ½ teaspoon salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until reduced to about 2/12 ups about 15 minutes. Pour through a fine-mesh strainer into a bowl, discard the solids, set aside.

Make the Lobster Bisque

In a separate pan, heat the olive oil over medium. Add the onions, carrots, celery, red pepper and garlic and ½ teaspoon salt. Cook, stirring occasionally until the vegetables are tender, about 5 minutes.

Add the sherry, roasted red peppers with 1 tablespoon of its liquid, the reserved lobster stock, and bring to a boil over medium-high. Reduce the heat to medium-low, simmer until reduced to about 2 cups about 10 minutes

Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the half-and-half and cream and bring to a simmer. Add the lobster meat, reserving ¼ cup for garnish. Let the heat from the soup gently cook the meat. Adjust seasoning.

To serve, ladle the bisque into bowls and top with the reserved lobster meat and herbs

The post Immediate Satisfaction appeared first on Laurel Magazine.

There are numerous options on the Plateau to help with your meal. You can find what you’re looking for from entire meals to desserts and sides, but the key is planning and calling ahead.

Take Out Highlands

Dusty Rhodes Superette: Sides and desserts will be available in their pre-prepared cases. (828) 526-2762
Fressers Courtyard Café and Catering: Call ahead to inquire. (828) 526-8847

Highlands Smokehouse: Call ahead or order online to reserve your Thanksgiving meal kit by Sunday, November 24. Pick up on Wednesday, November 27. (828) 526-3554, highlandssmokehouse.com

Mountain Fresh Grocery: Call ahead to reserve your complete Thanksgiving dinner. Pick up day before or prearranged time on Thanksgiving Day.
(828) 526-2400

Rosewood Market: Call ahead to reserve your turkey, main dishes, sides, and desserts. Turkey orders must be placed by Friday, November 8. Pick up by Wednesday, November 27.
(828) 526-0383

The Kitchen Carryaway: Call ahead to reserve your sides and desserts. Pick up by Wednesday, November 27.
(828) 526-2110

Take Out Cashiers

Cashiers Farmers Market: Their season officially ends in October but they open again November 20-30. Call ahead and reserve your turkey, sides, and desserts. Pick up by Wednesday, November 24. (828) 743-4334

Happs Place: Glenville (828) 743-5700 Call ahead to order your take-and-bake Thanksgiving meal.

Thanksgiving Dining on the Plateau

Call ahead to confirm hours and secure reservations.

Wolfgang’s Restaurant & Wine Bar Bistro: Highlands, (828) 526-3807

Greystone Inn: Lake Toxaway (828) 966-4700

Highlands Burritos: Highlands (828) 526-9313

Highlander Mountain House: Highlands
(828) 526-2590

Four65 Woodfire Bistro and Bar: Highlands (828) 787-2990

Fire+Water at Fire Mountain Inn: Scaly Mountain (800) 775-4446

Las Margaritas: Cashiers (828) 745-6900

Madison’s Restaurant: Highlands (828) 787-2525

On The Verandah: Highlands (828) 526-2338. Serving Thanksgiving meal from 11:00 P.M. until 5:00 P.M.

Oak Steakhouse: Highlands (828) 526-4008. Serving a Thanksgiving buffet from 11:00 A.M. until 4:30 P.M.

The post No Stress, No Mess appeared first on Laurel Magazine.

Guy Davis,High Country Wine & Provisions

In addition to the standout events that have made the Highlands Food & Wine Festival one of the most anticipated gatherings in the region, this year’s 8th annual festival, held November 7-10, will also feature a collection of more intimate dinners and tastings.

Hosted by local chefs, restaurants, and a highly regarded local wine shop, these events offer a deeper, more personal exploration of food and wine. Guests will have the chance to engage directly with winemakers, chefs, and artisans while enjoying exclusive wine tastings and expertly paired dinners. Each event showcases the exceptional talent and creativity that have earned our town its reputation as a sought-after culinary destination.

Johannes Klapdhor. The Library Kitchen + Bar

Wednesday, November 6

Wine Club Appreciation Party: Presented by High Country Wine & Provisions, 5:00 to 8:00 P.M.

Kick off the Highlands Food and Wine Festival with an exclusive event for High Country Wine & Provisions wine club members. Enjoy Davis Family Vineyards wines, live music, and delicious bites as you mingle with fellow wine lovers. Not a member yet? Join today online, by phone, or in-store! highcountrywineprovisions.com/wine-club; (828) 482-4502

Thursday, November 7

Scoundrel Wine Dinner: Presented by The Ruffed Grouse Tavern

Chef Joe Cash, 2024 James Beard nominee from Greenville’s Scoundrel, joins The Ruffed Grouse Tavern’s team to create a French-inspired menu that balances tradition and innovation. Two seatings available, 5:30 and 7:30 P.M. highlandermountainhouse.com, (828) 526-2590

Wolfgang Green, Wolfgang’s Restaurant and Wine Bistro

Friday, November 8

Third Annual Highlands Harvest Lunch: Presented by: Highlands Wine Shoppe, 12:00 to 4:00 P.M.

Indulge in an Italian-inspired harvest feast by acclaimed Chef Ken Naron of ENVIE Catering, paired with wines from around the world. Guests can also book limited private cellar tastings featuring the legendary Sassicaia, Italy’s first Super Tuscan, for an additional $50 per person. $200 per person plus tax and gratuity, (828) 526-4080
Pizza and Lambrusco with Chef Mark Bolchoz: Presented by Skyline Lodge, 6:00 P.M.

Chef Mark Bolchoz will pair Indaco’s signature wood-fired pizzas with the classic Italian sparkling red wine on the welcoming courtyard of Skyline Lodge. Enjoy this pizza party under the twinkling lights. skyline-lodge.com

Markie Weinstein

Farmers, Foragers, and Friends: Presented by High Country Wine & Provisions and The Library Kitchen + Bar, 6:00 P.M

The camaraderie of Vintner Guy Davis and Chef Johannes Klapdhor trace back to their serendipitous meeting during the first Highlands Food & Wine Festival eight years ago. And that immediate bond has culminated into this weekend’s explorations of tastes dinner – a blending of the local flavors of North Carolina’s farmers and foragers with international ingredients and flair. These dishes will be perfectly paired alongside Davis Family wines, complemented by the European wines that have inspired Guy’s wine journey. Enjoy the opportunity to connect with Guy and Johannes at High Country Wine & Provisions. $185 per person plus tax and gratuity, highcountrywineprovisions.com

Domaine Drouhin Wine Dinner: Presented by On the Verandah, 6:00 P.M.

Drouhin ambassador, Laurent Drouhin will illuminate and educate attendees on the nuances of his famous family wines. $225 per person plus tax and gratuity, (828) 526-2338

Andrew Figel. On the Verandah

Wild Game Wine Dinner: Presented by The Vineyard at High Holly, 6:30 P.M.

Enjoy a four-course Wild Game Wine Dinner from chef Michelle Waters featuring Pisoni Estate Vineyard Wines, with special guest Mark Pisoni. Since 1952, the Pisoni family has farmed in the Salinas Valley, and under the direction of brothers Mark and Jeff, their Pisoni Estate and Lucia labels have become known for producing elegant Pinot Noir, Chardonnay, and Syrah from the Santa Lucia Highlands. $225 per person all-inclusive, thevineyardathighholly.com

Saturday, November 9

“Burgundy vs. Willamette” Tasting Seminar: Presented by Highlands Wine Shoppe, 1:30 to 3:30 P.M.

Featuring very special guest Laurent Drouhin of Burgundy’s legendary Maison Joseph Drouhin. Laurent will guide lucky tasters through his family’s beautiful terroir-driven wines based on the cool climate. $165 per person, (828) 526-4080

Ken Naron, ENVIE Catering

Master Sommelier and Master of Wine Tasting Seminar: Presented by Highlands Wine Shoppe | 4:30 to 6:30 P.M.

Renowned Master Sommelier and Master of Wine Eric Hemer returns to showcase the extraordinary wines of Gérard Bertrand from the South of France. Bertrand’s innovative approach to biodynamic winemaking, organic farming, and sustainable practices has earned him acclaim, resulting in a portfolio of delicious wines. Eric will guide us through a lineup of exceptional red, white, and rosé wines, sure to delight and expand your palate. $165 per person, (828) 526-4080

Bourbon Flights and Light Bites Pairing Special: Presented by The Ugly Dog Public House, 5:00 to 9:00 P.M.

Enjoy four unique bourbons, each paired with bites from Ugly Dog’s executive chef, Markie Weinstein, designed to heighten the flavors and reveal the nuances of each pour. Whether you’re a bourbon enthusiast or a newcomer, this tasting promises a memorable and refined experience. theuglydogpub.com, (828) 526-8364

Michelle Waters, The Vineyard at High Holly

Justin Vineyards Wine Dinner: Presented by On the Verandah, 6:00 P.M.

Certified Sommelier Erin Raspotnink will guide guests through Justin Vineyards’ award-winning wines, sharing insights into the winery’s history and winemaking practices. Founded in 1981 with a focus on Bordeaux-style blends, Justin has grown its expertise in Paso Robles, producing exceptional wines rooted in the region’s limestone-rich soil. $195 per person plus tax and gratuity, (828) 526-2338

Caymus Vineyards Wine Dinner: Presented by Wolfgang’s Restaurant and Wine Bistro, 6:30 P.M.

Wolfgang’s – one of Highlands’ oldest and most acclaimed restaurants, will welcome a representative from famed Napa Valley winery Caymus Vineyards.  Chef Wolfgang will create five remarkable courses to complement the winery’s extraordinary output. The evening begins with a champagne reception. $210 per person plus tax and gratuity, (828) 526-3807

Clos du Val Wine Dinner: Presented by Oak Steakhouse at Skyline Lodge

Weather permitting, dinner will be held outside in the Skyline Lodge Pavilion Reservations at Opentable.com

The post Local Wine Events appeared first on Laurel Magazine.

And though Thanksgiving dinner may be a feast of familiar flavors—savory stuffing, roasted turkey, and sweet pumpkin pie— your wine doesn’t have to be predictable. While the food might be traditional and anticipated, the wine should be anything but – this is not a time for boring bottles.

In practical terms that means selecting one sparkler, one red and one white wine.

Start by shaking things up with a Rosé Champagne, because bubbles aren’t just for New Year’s Eve. The wine’s bright acidity and berry flavors make it the perfect opener for your feast (though I will be drinking it all the way through the meal!).

The iconic rosé bottling is the NV BIllecart Salmon Brut Rose from Champagne, France – pale, salmon-hued, it’s supremely graceful, balancing red fruit and citrus notes effortlessly and is bursting with scents of sweet red berries, stone fruits, and white cherries.

Widely available and vibrantly pink is the NV Rosé Brut, Moët & Chandon, Impérial from one of the region’s largest producers – distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

For the white wine selection, consider a Riesling – a wine that as one writer said is both blessed and curse. Blessed because it’s truly one of the world’s most versatile food wines – bright and zesty, an ideal companion to almost anything. The curse is that everyone thinks its sweet. Here, two Rieslings that will balance even the richest of sides, and as dry as they come:

The bone dry and steely 2022 Robert Weil Riesling Trocken from Rheingau Germany is elegant, mineral and forceful, with remarkable freshness.

An archetypal Alsace dry Riesling is the 2021 Trimbach Riesling – crisp and focused on the palate with a wonderful freshness that’s hard to resist, and a long, ample finish that’s very clean.

Cabernet Franc, a red wine that you don’t hear much about outside wine circles, is earthy vibrant and bold enough to stand up to your turkey without overpowering the other flavors at the table.

The genetic parent of Cabernet Sauvignon, its less tannic and an easier match with food.

The 2022 Bernard Baudry Chinon les Grézeaux from the Loire Valley possesses a bouquet of dark berries followed by a elegant and juicy palate with a long, penetrating finish.

The post Not a Time For Boring Bottles appeared first on Laurel Magazine.

For the first reason, we were curious to see what changes had been rung on the place that had once housed the venerable Bella’s Junction Café. We’d shared many a lively meal and borderline raucous times with friends at Bella’s – the menu and atmosphere exerted a spell on diners that was irresistible.

And secondly, the sub-rosa Plateau Culinary Chatter had been buzzing for months with speculation about the possibilities that Chef Danny Magliocca would deliver.

(Not sure what I mean by Plateau Culinary Chatter? That’s the non-stop speculation and contemplation and outright rumor spinning that energizes the local restaurateurs and kitchen pros and dilettantes (like me). You can experience it for yourself – the next time you’re at your favorite dining spot, tilt your body forward so that one of your ears is resting comfortably on the table. Concentrate. Filter out all that extraneous noise and listen to the whispers that seem to emanate from the table itself.)

That speculation was warranted, because Chef Magliocca had already made a name for himself as the Chef de Cuisine for Highlands’ finest Italian Restaurant (after serving for years as the venerable Main Street institution’s Sous Chef). With a place of his own, would he bring forth a menu of outré selections that he’d been dreaming of for decades? Could he maintain that essential “Bella” sense of freewheeling fun or would he go for a formal tablecloth-and-candles dining experience?

Here’s what Magliocca himself promised with the opening of this Scaly Mountain restaurant bearing his name:

“At Magliocca’s Ristorante, our kitchen is the heart of our operation. I’ve been formulating and crafting delicious culinary creations for more than 30 years in the finest restaurants. With a focus on quality and creativity, our culinary team passionately prepares each dish, infusing it with rich traditions while adding our unique touch. We believe in using only the finest and freshest ingredients to ensure an exceptional dining experience for our guests.”

Holy Cow! Talk about a lot of promises embedded in a few sentences. Could Chef deliver on these bold statements?

Let’s find out.

Forget about that tablecloth-and-candlelight stuffiness. The place is cozy in the best possible sense, with its walls adorned with vintage Italian advertising posters and tables with couples leaning forward in animated conversations and extended families punctuating the air with laughter and cheery exchanges.

So yes, that fun, energizing Bella’s atmosphere is reproduced with astonishing fidelity and its pull is immediate.

But let’s remember that we’re here for the menu – and it’s with this that Chef Magliocca demonstrates his decades of accumulated kitchen wisdom.

There are adornments like Caprese Salad (seasoned heirloom tomatoes with fresh burrata, basil and a balsamic drizzle) and Arancini (Risotto stuffed with pancetta and parmigiano Reggiano coated with breadcrumbs and lightly fried); and mains like Veal Scallopini (veal lightly breaded and sauteed with piccata sauce and capers) and Stuffed Grouper (with shrimp, scallops and artichoke, with a splash of white wine lemon sauce) and – this being the Plateau – Trout Francoise (local trout, egg battered, lemon white wine sauce).

Tricia ordered the Chicken Parmesan, an Italian menu staple that lays down a marker for the kitchen’s skill.

And there it was – lightly breaded chicken breast with melted mozzarella, homemade marinara served with pasta – served with imagination and obvious pride. Chef Danny is true to all the lessons that he learned over those decades.

For me – Chicken Rollatini, a delirious serving of chicken breast stuffed with prosciutto & mozzarella. Again, this dish was fresh, a clear testament to Chef’s commitment to local sourcing and the kitchen’s clever culinary imagination.

But there’s one final component to Magliocca’s magical dining experience – the front-of-house staff who keep everything moving with grace and gentle good humor.

For years now, I’ve been reminding readers and diners to get to know the wait staff – it’s all part of the local restaurant scene that adds immeasurably to the charm of the meal and gives each repast a blessed portion of hospitality.

At Magliocca’s, make the acquaintances of Teresa, Lana and Ryan, and Trish. Each is a sparkling personality and its heaps of fun to watch them gracefully pinball through the tiny dining room. If you’re so inclined, give a shout out to Chef Danny, Jackson, Trudie, and Cat in the kitchen – yeah, it’s that kind of place!

Since we’re in a particularly busy time for local restaurants – you’ll want to make reservations – (828) 526-0803.

The post Delicious Culinary Creations appeared first on Laurel Magazine.

Chef Massimiliano Proietti

The announcement of a new chef at the helm of Highlands Ristorante Paoletti with its 71 year history is certainly exciting news for this family run institution.

Since opening in Highlands in 1984, the restaurant has made a tangible impact on the city’s cultural fabric through its food, wine, service and hospitality. In its 40-year history in Highlands, members of the Paoletti family oversaw all new dishes coming out of the kitchen. In a surprising break from tradition the family has chosen Chef Massimiliano Proietti to head its innovative kitchen.

While the family is still heavily involved in menu creation their selection of Chef Proietti highlights their faith in his abilities.

Gina Paoletti, the fourth generation to run day-to-day operations, said, “Massi takes our dreams and brings them to reality We spend nearly three months in Italy every year, eating our way through the country. The remarkable gift that Massi has is when we describe a dish we tasted and loved he’s able to recreate it and bring it to life. Yet that’s only a small portion of his work as most days he’s bringing his own creations to life. He has an extraordinary sense for bringing together flavor combinations & ability to craft dishes that transcend taste, they evoke emotion.”

Massimiliano Proietti began his career in Rome at age 15 working as a busboy at a neighborhood seafood restaurant. As he likes to say, “the job kept me off the streets.” Nevertheless, it instilled in him an affection for the restaurant business, and after a year, he decided to make it a career, enrolling in a hospitality school where he trained in both front-of-house service and back-of-house roles.

Before long he was working at famed five-star hotels in Rome, including the Excelsior and Grand Hotel, where he served elite guests with white-glove formality.

But it was an accident that launched his career. While working at his then-girlfriend’s family restaurant, his future took an unexpected turn when the chef suffered severe burns. Unable to work and lacking the resources to hire outside help, he asked Proietti to take command of the stoves. As fortune would have it, Proietti discovered a passion for cooking, and when the chef returned to work, he stayed on.

A year later he put down stakes at his own restaurant in Testaccio, one of Rome’s liveliest neighborhoods, known for its markets and nightlife. His restaurant specialized in ultra-fresh seafood dishes like branzino, sea bass, and spaghetti alle vongole (spaghetti with clams). “The fresher it is, the less you need to do,” he liked to say as he sourced fish from auctions twice a week, crafting dishes that let the ingredients shine.

By 2000, Proietti was ready for a change, and he moved to Connecticut to join his brother who owned a gelato shop in Stamford. He met his wife in 2003 and the next year they headed to London, where he found employment as front-ofhouse manager at the Great Eastern Hotel’s high-end restaurant in the lively Liverpool Street area. After two-and-a-half years in London, the couple returned to the States, to Atlanta where Proietti worked in a management position with the city’s highly-regarded Buckhead Life Group.

Although his career flourished, Proietti was battling personal demons. The fast-paced, high-pressure restaurant environment had fueled his struggles with addiction. When he and his wife moved to Houston in 2014 for his wife’s work, he found work in a French restaurant but soon realized that the lifestyle was taking a toll. In 2017, he made the life-changing decision to seek treatment. Now seven years sober, Proietti credits this turning point for not only saving his life but reshaping his perspective on what’s important.

When Covid hit, Proietti and his wife retreated to the home they had purchased in Highlands the year before. Planning to stay a week, they remained for eight months. With the reopening of Paoletti’s in July 2020 after the pandemic came openings, and Massi joined the team, first as a server and then over time, consulting on daily specials. The transition back into the kitchen came naturally, and by April 2024, he stepped into the role of chef consultant.

Proietti’s culinary approach at Paoletti’s is steeped in the traditions of Rome but influenced by his global journey. Since his arrival, he and his team of 15 skilled culinarians have been bringing exciting new flavors to the tables: delicate zucchini blossoms stuffed with anchovies, mozzarella, and parmesan, lightly fried in tempura batter. Another favorite is his home-made ricotta gnocchi with shrimp and scallops, enhanced with lemon zest and a touch of cream, then baked to a golden finish. And his lasagna – made with fresh pasta, truffle, pancetta, béchamel, and burrata – has quickly become a showstopper.

The post Chef Massimiliano Proietti appeared first on Laurel Magazine.

DonLeon

When Susan and DonLeon returned to Highlands in 2020, they were greeted like old friends – welcomed back with open arms and hungry appetites. DonLeon’s Deli Café had been a staple of Highlands from 2000 to 2007, before Leon and Susan decided to hit the road for new adventures.

But it didn’t take long for them to realize that there’s no place quite like Highlands, and during a whirlwind moment in March 2020, they returned – unpacking their truck just as Covid hit. Thomas Craig, owner of the High Dive, offered them the chance to rent his food truck parked outside the bar. The response was immediate – long lines of locals eager to reconnect with DonLeon’s cooking.

After eight successful months in the truck, they knew they were right where they belonged. In April 2023, they opened DonLeon’s Restaurant on Dillard Road, initially focusing on the lunch favorites that had made DonLeon a Highlands icon.
But there was a catch. Customers kept asking, “What about breakfast?” With only two other breakfast spots in town—both on the pricier side – DonLeon saw an opportunity. So, just a few weeks ago, DonLeon’s rolled out a $10 breakfast menu, including free coffee and hot tea, and as always, Leon and Susan have ensured the atmosphere is as welcoming as the food.

The breakfast offerings reflect DonLeon’s straightforward, no-nonsense approach to great food. Take Breakfast 1: fresh farm eggs, either perfectly fried or softly scrambled, served with your choice of thick cut, applewood-smoked bacon or their pork sausage. Pair that with griddled shredded potatoes or creamy smoked gouda grits. Whoever came up with the idea of adding gouda cheese to grits gets too little credit for this culinary achievement

If you’re craving comfort food, Breakfast 2 is all about two fluffy biscuits smothered in tasty pork sausage gravy – a satisfying blend of milk, butter, and chicken broth with two eggs on the side. And if you don’t have time to stay for a full platter, there’s Grab and Go: breakfast biscuits or English muffins with egg, bacon, and cheese for just $5.

Breakfast starts at 7:30 A.M., and there’s always free coffee or hot tea with your meal.

Luke Osteen, editor of this publication said it best: “Don Leon brings his impeccable menu and breezy personality to a new location. To Don Leon, you were a regular, even if you were walking in for the first time.”

The post Highlands New Breakfast Spot appeared first on Laurel Magazine.