Pan-filled Passion

Written By: Pat Allen | Issue: 2016/07 - July

Sometimes creativity lies dormant until it is awakened when least expected. Chef Andrew Figel of On the Verandah grew up in Miami, attended college there, and moved to Highlands at age 20.

His father Alan and stepmother Marta moved to Highlands in 1975 in search of a less stressful and quieter lifestyle than that of Miami. Alan had always had a passion for cooking and, according to Andrew, Alan had to learn to cook because his grandmother’s cooking was terrible!  

Alan and Marta opened the Courthouse Café in Franklin and for the first time started cooking for the public. They continued to please diners for two years before discovering Highlands and what was then called Speak Easy, which Alan remodeled extensively to became On the Verandah Restaurant.

Upon moving to Highlands in 1987, Chef Andrew washed dishes to help out, but his dad saw potential and started having him chop vegetables and encouraged him to experiment with entrees and soups, being careful to keep detailed notes “in case it’s really good.” 

He did and a star was born. 

During a trip to Hong Kong in 1995, Chef Andrew met a chef who became a mentor, taking him to markets to select fresh ingredients every day. He became intrigued with lemon grass and tamarind, and some of his dishes today reflect an Asian flair. A favorite dish is the Oriental Scallops, which he tried to take off the menu, but there was a public outcry, so they remain!

Another influence in his culinary circle was Chef Paul Prudhomme, whom he met at the National Restaurant Show, and who was instrumental in his love of gumbo and hot sauce.  Later, Chef Andrew was asked to prepare a dish at the Hot Sauce Show in Reno, Nevada. He chose Shrimp Cakes and everyone raved…he was hooked!

In 1996 Chef Andrew and his sister, Marlene Fairchild, became partners and bought the restaurant from Alan and Marta, who moved to Tabago. Later in 2009, Chef Andrew became sole owner. He contracts with small farmers who supply exotic mushrooms, fiddle head ferns, and other delicacies he chooses to cook with. He also makes his own chili paste and frequents Asian markets in Atlanta. His Duck Gumbo is a two-day process, but worth the wait.

Many are unaware that Jeri Fifer Broyles, former owner of the legendary Frog and Owl Restaurant, has been the sous chef for almost two years. During my interview, I requested that she add her famous Roquefort Duck to the menu! 

Another true asset to On the Verandah is pastry chef Sid Jackson, who has baked for the restaurant for 30 years! And I must say that the fruit pies are the best I’ve ever had anywhere! It’s all in the crust for which I lust…but the filling is fabulous, too!

The Sunday brunch with music and champagne is not to be missed and has been pleasing diners since 1981. 

Wine dinners are popular and the Sunset Martini –created by Alexis –is a great way to watch the sunset over Lake Sequoyah on the popular dining porch.