warm the places wegather welcome Text by PAIGE TOWNLEY Photography by JIM BATHIE Styling by KELLY SORRELL A vacation home embraces the natural surroundings that define the canyon community of Lonesome Valley. The screened porch offers additional living space to enjoy mountain breezes. The area rug is repurposed from continue to get tangled up with no way to free themselves. I thought using the nets to make the rug seemed like a natural connection since the porch sits above a stream and trout the table features a hand- carved arrow that points true north. ashiers, North Carolina, is not a place you visit only once. For generations, families have returned to the area again and again to enjoy afternoons on the lake, leisurely mountain hikes, and sunsets on the front porch. And now, they have another reason to vacation in the Blue Ridge Mountains. Tucked away at the base of a canyon, Lonesome Valley offers a natural sanctuary of wooded forests and rolling hills spread across 800 acres. First established by the Jennings family in the late 1800s, Lonesome Valley is now a gated community that appears to seamlessly blend into its surroundings. An emphasis on conservation is at the forefront of the development s plan, and it was this mindset that first attracted Birmingham-based Merrill Stewart to the community. I fell in love with the mountains as a child the majestic peace, the trees, the trails, Merrill explains. When I found Lonesome Valley, it just spoke to me. The community s agrarian atmosphere, along with its understated approach to living, was what Merrill was searching for in a vacation home to enjoy with his adult children, 42 BH&G sept/oct 2014 sept/oct 2014 BH&G 43
the house displays a hand-carved logo of the Civilian Conservation Corps. The Corps was formed during the Depression to provide work opportunities for so many unemployed be nice to recognize this group and what they built for our country. Merrill III, Chappell, and Julia. His connection to the community s philosophy seemed only natural since Merrill is president and founder of Stewart Perry, a Birminghambased construction company with an environmentally-friendly focus. So even before construction on the 3,100-square-foot cabin began, Merrill was resolute about preserving Lonesome Valley s natural environment. It s important to let the lot speak to you, he explains. We attemped to shape the home to the lot rather than vice versa. Ultimately, Merrill succeeded in that attempt so well that it s hard to determine where nature ends and the cabin begins. He began by utilizing white pines from the home site which he had lifted out with a crane so as not to disturb the mountain laurels and rhododendrons below to create the ship-lap wood paneling that lines the interior walls of the home. And he made use of repurposed clear redwood from a 60-year-old water tank he found in Washington to construct the home s massive doors. Also important to Merrill was maintaining the casual, nature-inspired syle of the community. Cedar siding on the exterior was purposely given an uneven look as if produced in an old mill. Inside, the stairs were constructed using the mortise-and-tenon method, an old technique that requires no nails. You rarely see this construction style used today, says Merrill. And while the technique is more labor-intensive, the end result offers the authenticity of yesteryear that Merrill was seeking. With each element perfectly in place, the cabin now serves as a peaceful retreat. I wanted to build something multigenerational for our family, Merrill says. I envision this home to be a place that provides decades of memories. throughout the house came from a local mill. a natural formation that can be seen on one of the granite mountain walls surrounding the canyon. house stand at a majestic height of 9 feet. 44 BH&G sept/oct 2014 sept/oct 2014 BH&G 45
of the oldest mountain ranges in the world, sculpted by natural elements create stunning views from between natural surroundings, landscaped areas, and home construction in order to create a more harmonious and an emphasis on spending more time outdoors mean visitors feel a closer connection to nature. For more information on Lonesome Valley, visit lonesomevalley.com Reasons to call Lonesome Valley home Indulge your Senses Set in the old caretaker cottage, the spa charms with its farmhouse feel. While the setting may be rustic, the service is pure luxury. Open to both property owners and visitors, the spa offers handcrafted treatments using farmfresh ingredients from the Canyon Kitchen garden. 828.743.0006 canyonspa@lonesomevalley.com Drop a Line Lonesome Valley offers a fully stocked, trout pond for property owners. ESPN s Fly Fishing America host (and Lonesome Valley property owner) Chad Foster helps manage the property s fishing holes. For more adventurous anglers, wet a fly on one of the fishing spots along the Western North Carolina fly-fishing trail (There are more than 500 miles of trout streams open to fishermen within a one-hour drive of Cashiers.) For guide services, Brookings Anglers, Cashiers 828.743.3768 brookingsonline.com Take a Dip Enjoy a paddle or swim in the crisp, spring-fed water of Long Lake, a 5-acre lake with amazing mountain views. Canoes and kayaks are available at the boat house. Take A Hike Lonesome Valley offers 10 miles of hiking trails that wind through lush forests and across streams and open meadows. There are also two state parks and two national parks that make for easy day trips for hikes and waterfall viewing. Don t miss the windy 19-mile route of US 64 for great window views and accessible hikes to waterfalls. EXPLORE THE MOUNTAINS: Pristine Golf Courses Though there s not a golf course on property, golfers can choose from several championship courses nearby. Downhill Fun Catch the lift at Sapphire Valley Ski Area. Only seven miles away, the property offers intermediate and beginner runs for downhill and snowboarding, along with snow-tubing fun. 828.743.1162 skisapphirevalley.com Make a Splash The Nantahala Outdoor Center offers rafting on seven rivers in and around the area. The Nantahala River, a mildly challenging run with class I and II rapids, is only an hour-and-a-half away. For a relaxing canoe trip (or tubing trip), check out an easy float on the French Broad River just an hour away. Nantahala Outdoor Center 828.785.5082 noc.com
FROM THE BAR: The Modern (a twist on an Old Fashioned) 4 dashes Fee Brothers Whiskey Barrel Aged Bitters ½ teaspoon Citrus Sugar (recipe below) 2 ounces Templeton Small Batch Rye Whiskey splash of Fever Tree Club Soda or Mountain Valley Spring Water (personal preference) orange wedge Put bitters and Citrus Sugar into rocks glass and muddle. Add whiskey, and mix with spoon; fill glass with ice. Top with splash of club soda or spring water. Squeeze orange wedge (pith facing out so oils spray over drink) over glass, and use torch to ignite the oils squeezed from the rind. Drop orange wedge into drink. TO MAKE CITRUS SUGAR: Cut peels from orange and lemon. No pith should be present. Put in food processor with raw sugar and blend until smooth. Let sit, covered, at least one day before use. Quanitites of both ingredients can be varied for a sweeter or more citrusy flavor. Using good club soda or spring water makes a huge difference. If you can t get Fever Tree or Mountain Valley, just find a brand that you like. Seagram s also makes a good club soda. What Makes Lonesome Valley even better? John Fleer s CANYON KITCHEN Having semi-retired after 14 years as head chef at Blackberry Farm, John Fleer re-emerges with his own establishment IT S BEEN SEVEN YEARS SINCE Chef John Fleer left Blackberry Farm, leaving behind a legacy of farm-to-table fare that helped spark a new movement in food. And although he has laid relatively low during that time while enjoying other pursuits with his family, his colleagues have continued to sing his praises in the hopes that he would one day return. Now, John stands at the helm of his own establishment, Canyon Kitchen, in Lonesome Valley. John s creations once again include fresh produce and organic selections from community gardens and the surrounding area. As he explains, The food is conceived in the spirit of the original vision of Lonesome Valley to reconnect with nature, family, friends, and self. FROM THE KITCHEN: Roasted Local Beets with Arugula, Pickled Rhubarb, Sumac-Toasted Pine Nuts, and LG Goat Cheese-Cruze Buttermilk Dressing Serves 6 FOR THE PICKLED RHUBARB: 1 cup sugar 2½ cups water 2 cups cane vinegar ¼ cup chopped red onion 1½ tablespoons salt 1 teaspoon red pepper flakes 2 teaspoons coriander 1 teaspoon black peppercorns 6 cardamom pods (or ½ teaspoon ground cardamom) ¼ teaspoon sumac 2 bunches rhubarb 48 BH&G sept/oct 2014 sept/oct 2014 BH&G 49
Canyon Kitchen received a 2014 Diner s Choice Award from OpenTable diners for Top 100 Scenic View Restaurants in America Mix all ingredients, except rhubarb, together. Bring pickling solution to a boil. Pour over rhubarb, and let sit until for 1 minute or until rhubarb just starts to soften. Strain, reserving liquid. Cool pickling liquid and pour back over rhubarb. Pour into storage containers. Let sit for at least 4-5 days. This recipe will make enough pickled rhubarb for several rounds of salad. It is also tasty with cured meats FOR THE DRESSING 1 cup mayonnaise 1 cup buttermilk ¾ cup fresh goat cheese 2 tablespoons champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon fresh tarragon, lightly chopped ½ tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, lightly chopped 1½ teaspoons kosher salt freshly cracked black pepper Whisk together mayonnaise, buttermilk, goat cheese, champagne vinegar, and lemon juice. Stir in fresh herbs and salt and pepper. FOR THE ROASTED BEETS... 1 pound small-medium beets (greens trimmed and rinsed to remove dirt) 2 tablespoons olive oil, divided sea salt 1 teaspoon lemon juice 8 ounces (about 2 quarts medium packed) clean arugula or watercress ¼ cup pine nuts, toasted and sprinkled with sumac and lightly drizzled with honey 2 ounces (about ½ cup) pickled rhubarb, cut into thin matchsticks. To roast the beets, preheat oven to 375 F. Toss beets with 1 tablespoon olive oil. Place beets into a roasting pan and cover with foil. Roast the beets until fork tender,about 20 minutes. Remove from the oven, remove the foil covering, and allow to slightly cool. While beets are still slightly warm, rub off skins with a clean towel. Cut beets into large bite-sized pieces. In a mediumsized bowl, season the peeled and cut beets with sea salt, lemon juice, and the remaining tablespoon of olive oil. Allow beets to come to room temperature. Add arugula, toasted pine nuts, and pickled rhubarb, and gently toss together. The ingredients should seem slightly underdressed. The goat cheese dressing will be pooled on the bottom of the plate that the food will be served on and will compensate for this. Spoon the dressing down on the plate or serving platter. Arrange the salad ingredients over the dressing and serve. Finish with sea salt and additional olive oil, if desired. 50 BH&G sept/oct 2014 sept/oct 2014 BH&G 51