Jan/Feb 2015 - Balsam Mountain Preserve

Ridgelines
A publication for Balsam Mountain Preserve members
February 2015
Welcome New Balsam Owners!
Donald and Sunny Brewer
Michael and Katherine Nervie
Jupiter, Florida
Houston, Texas
167 Watershed Way
Homesite 185
Brian and Laura Philips
Rick and Cassaundra Watson
Dallas, Texas
Ocoee, Florida
302 East Sparkchaser Road
Homesite 67
Beckie Yon and Mary Jayne Parker
Alex and P.J. Heller
Pasadena, California
Naples, Florida
1345 Preserve Road
23 Spar Tree Way
John and Anne Tuten
Howard and Kimberly Vroon
Brunswick, Georgia
Mt. Pleasant, SC
Boarding House Share
Homesite 58
New Member Spotlight
Welcome Home Hebeler Family!
“...Balsam Mountain is a
Please join us in welcoming new members Rob and Jo
little bit of paradise”.
Marie Hebeler. The Hebeler`s come to us from Clermont
Florida along with their four children Elizabeth, Christian,
Lauren and Veronica. They were attracted to the area simply
because of the beauty of the mountains and the wonderful people
who reside here. They enjoy all that Balsam Mountain has to offer from the exciting amenities to the hardworking staff. “We love the clubhouse, we love playing tennis and golf. We
love the trust and all the activities they plan. Balsam Mountain is a little bit of paradise”.
Rob stated that his favorite thing about this area is what the outdoors has to offer
such as hiking as well as all the great local restaurants. His favorite restaurant is Haywood
Smokehouse which is located in Waynesville. They plan to start construction on their new
home sometime later this year. Please welcome the Hebeler family to Balsam Mountain
when you see them!
Homes Under Construction
Richard and Shellee Starr
Waynesville, NC
Homestead 254
Rick and Cassaundra Watson
Ocoee, Florida
Homestead 67
Jim Watkins and Sabrina Watson
Houston, TX
Homestead 202
Homes Under Construction
Paul and Sharon DeBacco
Newton Square, PA
Homestead 188
Rowdy and Donna Lemoine
Humble, TX
Homestead 230
David and Theresa May
Deerfield, WI
Homestead 6
Recently Completed Homes
Stephen and Gale Barnett
Atlanta, Georgia
Homestead 162
Paul and Debbie Lambert
Charlotte, NC
Homestead 60
Dave and Sherri Straw
Waxhaw, NC
Homestead 68
Boarding House Winter Hours
Breakfast:
Monday - Friday
8:00am - 10:00am
Light Continental Breakfast
for Cabin Guests
Saturday - Sunday
8:00am - 10:00am
Full Breakfast
Lunch:
Thursday - Sunday
11:30am - 2:00pm
Dinner:
Thursday - Saturday
6:30pm - 8:30pm
Call 828-631-1000 for
Reservations
Employee Spotlight
In The Kitchen With Chef Chris Phillips
Chris has been an employee at Balsam Mountain Preserve
for the past seven months. A local of Haywood County, he
had originally attended school for architecture but soon
discovered his talent as a chef. He has come to us from
Brio Tuscan Grille in Cherokee and has even cooked at
Ballatos Restaurant located in Greenwich, Greenland.
Chris says that his favorite thing about working in the
kitchen at the Boarding House is that he has an opportunity to be creative when he prepares meals for members
and guests. Chris loves to cook
anything Italian, but his all
time favorite meal is steak
and potatoes. When Chris is
not in the kitchen he likes to
spend time with his three year
old daughter, Madeline. Make
sure to say hello to Chris next
time you are dining at the
Boarding House!
Chef Chris` Recipe of the
Month:
Maryland Style Crab Cakes
For the Remoulade:
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½ cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon Sriracha
1 tablespoon capers
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dijon mustard
1 shallot, coarsely chopped
For the Crab Cakes:
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1 lb fresh lump crab meat
½ cup saltine crackers, crushed (or dry
breadcrumbs)
 1 egg, beaten
 2 tablespoons mayonnaise
 1 tablespoon fresh parsley, chopped
 ½ tablespoon Old Bay seasoning
 1 teaspoon mustard
 ½ teaspoon Worcestershire sauce
 ¼ teaspoon salt
 1 tablespoon butter
For the Remoulade:
1. Add all of the ingredients to
a food processor or blender
and combine until smooth.
Refrigerate until serving.
For the Crab Cakes:
1. In a small bowl, mix cracker
(or bread) crumbs, mustard,
Old Bay and salt. Set aside.
2. In a large bowl, combine
egg, mayonnaise, and
Worcestershire sauce. Gently fold in the crumb mixture.
3. Add the crab meat and parsley, and gently shape into 6
cakes, making sure not to
break up the crab meat.
Place them on a baking
sheet lined with parchment
paper.
4. Refrigerate the cakes for at
least an hour to ensure that
they won't fall apart while
cooking.
5. Heat the oil and butter in a
skillet over medium heat.
Fry the crab cakes for about
6-8 minutes, gently flipping
half-way through. Serve immediately or keep warm in a
200
Club Staff and Contact Information
Administration & Real Estate Office: 828.631.1040
Bruce Fine: General Manager
Tina Jones: Business Manager
Amanda Smith: Marketing Administrator
Boarding House Restaurant: 828.631.1000
Melissa Zoda: Boarding House Manager
Boarding House Dining Reservations: 828.631.1000 or 828.631.1001
Boarding House Cabin Reservations: 828.631.1000
Amy Coggins: Natural Retreats
Pro Shop: 828.631.1009 (closed until Apr il 1)
Stables: 828.631.1066 (closed until May 1)
Security/Main Gate: 828.631.1011
Main Gate Emergency: 828.508.0116
Nature Center/Balsam Mountain Trust: 828.631.1060