Dining in Highlands NC and Cashiers NC

Highlands on the Half-Shell returns October 4, bringing fresh oysters and Louisiana flavor to Valentine Meadow.

As Guy Davis pours three new limited-release wines at High Country Wine & Provisions, he’s also passing on to his son, Cooper, a lifetime of winemaking knowledge and respect for Mother Nature.

At Stubborn Buddha, Executive Chef Vijay Shastri blends Pan-Asian flavors with classical technique, creating a dining experience that feels effortlessly sophisticated.

Chef Sandra Stefani brings Tuscan tradition to clients’ homes with custom Italian dinners and hands‑on cooking classes shaped by decades of culinary experience.

In this month’s feature, Clarissa shifts from the July issue’s focus on the emotional craft of hospitality to the tangible, curated elements of atmosphere, showing how lighting, sound, texture, scent, and pacing work together to shape the dining experience.

Richard Felshaw of Sky High Catering shares his versatile cast‑iron frittata while he and Christine Berenguer prepare to open Sky High Provisions, expanding their culinary presence in Highlands.

On September 27, Empty Bowls offers a handcrafted bowl, a warm meal, and a chance to help strengthen food access across Highlands.

This month’s finds include Carricante, Moschofilero, Fiano, and Bobal, four Mediterranean wines that reward anyone willing to wander past familiar labels.

Suzanne Young’s Kitchen CarryAway & Catering has become a Highlands staple, offering scratch‑made meals, beloved casseroles, bakery favorites, and thoughtful catering that supports the town’s celebrations year‑round.