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Chefs in the House
Written By: Jenny King | Issue: 2018/09 - September
Thanks to Half-Mile Farm, there is a brand-new dinner series coming to town this fall and winter.
“Chefs In The House” will feature up-close-and-personal experiences with some of the South’s most acclaimed chefs. On Sunday, September 30, Chef Rob McDaniel of SpringHouse in Lake Martin, Alabama, will be at Half-Mile Farm for the inaugural dinner.
Chef McDaniel’s impressive career includes training under such celebrated chefs as Johnny Earles of Criolla’s in Grayton Beach, Florida, and Chris Hastings of Hot & Hot Fish Club in Birmingham, Alabama. His time in these kitchens helped hone a passion for Southern foods, foraging, and sustainability that began while studying at the New England Culinary Institute in Montpelier, Vermont.
His restaurant, SpringHouse, in Russell Crossroads, Alabama, was named one of Southern Living’s 100 Best Restaurants in the South in 2014 and has been featured in Good Grit Magazine, The Local Palate, and on The Cooking Channel among others.
His food is simple and honest. Call it what you will, contemporary American or progressive Southern, the dishes make the most of the region. Chef Rob will be joined by Donald Hackett of Maisons Marques & Domaines Wine Importer, who will serve as the evening wine host.
Half-Mile Farm is a luxury, country inn by Old Edwards, in the beautiful countryside of the Blue Ridge Mountains. The guest rooms and cabins at Half-Mile Farm feature hardwood floors and rustic-chic decor with modern luxuries to create a relaxing mountain getaway, all just minutes from downtown Highlands.
Tickets for the inclusive evening are $135 per person, plus tax and gratuity. Call (828) 787-2635 or (828) 787-2620 to reserve your seats; and to check overnight accommodation availability at Half-Mile Farm, visit HalfMileFarm.com. For information on future Chefs In The House evenings, visit www.halfmilefarm.com/chefsinthehouse or follow Half-Mile Farm on Facebook and Instagram.
