Blog :: 2019

A Winter Hike

Stepping onto the trail, I feel like I am greeting an old friend. It’s been a while since I’ve visited, but there’s a connection to something bigger here. Maybe it is the trail’s history dating back to the eighteenth century. Winter and early spring just happen to be my favorite times to hike this trail, the North Carolina Bartram Trail, for the stillness of it. With the leaves on the trees gone, you can hear the tiniest pin drop. The crunch of the crisp foliage beneath my feet indicates this is a road less traveled. The only other sound I hear is the animated commotion up ahead as my “Labradorgi” (lab/corgi mix) dives into a small waterfall pool. He’s like a kid in a candy store.

Aside from my four-legged hiking companion, I am taking to the Trail with a small group of friends who gather annually for this winter hike. Considered one of the most famous hikes in North Carolina, it honors the legacy of the legendary William Bartram, the botanist, naturalist, artist, writer, and explorer who pioneered this route in 1775. On his exploratory journey from Florida to the Carolinas, he documented his findings on native flora and fauna and acutely studied the multiple Indian cultures. According to an article written by National Geographic, Bartram dedicated his life to nature and is considered an icon in wilderness preservation, leaving behind a unique collection of art and writings from pre-Revolutionary War days.

The Bartram Trail, all one hundred miles of it, is a moderate to strenuous trail that winds through old-growth Nantahala Forest, waterfalls, and tunnels of rhododendron thickets while undulating over mountains of granite. Backpacker magazine rated it as one of the “Ten Best Long Trails in America” and “Number One” for solitude. The North Carolina portion of the Trail begins just after the second highest peak in Georgia, the magnificent Rabun Bald (4696 feet elevation). Today our group chooses to catch a two-mile moderate part of the Trail off Highway 106 and summit Scaly Mountain (4804 feet elevation). 

Time feels elusive on the Bartram Trail. There is no evidence of modernity except for the occasional yellow trail blazes that assist in keeping you on the path. While ascending 1100 feet, we are reminded that this was once Cherokee land and every now and again you’ll pass an ancient “marker” tree that was once used to guide the Indians on their travels. As we climb, we pass a small exhibit of cairns, or rock piles, created by previous hikers. Although the profusion of color from wildflowers and plant life seen on the trail in warmer months is now gone, the colors that remain are hues of evergreen, sage, burgundy, and brown. 

As we reach the pinnacle of Scaly Mountain, the breathtaking blues of the Blue Ridge Mountains come into view. Our group settles onto the warm bed of granite with a southerly exposure to catch some rays and take in the vastness of the mountains before us. We are all quiet as we breathe in the clean fresh air and let the awe-inspiring vista imprint our reflective thoughts. One can only imagine that this is the same view that spurred William Bartram to write in his journal while resting on an elevated peak in these same mountains, “…I beheld with rapture and astonishment a sublimely awful scene of power and magnificence, a world of mountains piled upon mountains.”

For a trail with many places of interest and incredible biodiversity, it is never crowded even in the summer. On today’s four-mile hike, we encounter only five people and two dogs over the course of two and half hours. The Trail is not a loop, so consulting a trail map is important when determining a turning-around point. Going beyond Scaly Mountain, the trail will take you on a much longer, more strenuous hike towards Tessentee Creek Campsite and further yet to Wayah Bald (5342’). At one point, the Trail briefly crosses the Appalachian Trail and continues for many more miles to the trail’s end at Cheoah Bald (5062 feet elevation). 

North Carolina Bartram Trail Society, a non-profit trail club established by local residents in 1977, created the North Carolina Bartram Trail. Along with the aid of the US Forest Service, the society’s volunteers are responsible for maintaining the trail and continuing the work of William Bartram. A helpful trail map can be purchased at local hiking shops and from the Society at ncbartramtrail.org. Memberships are also available if you would like to help contribute to their efforts.

The week following our group hike, we received 15” of snow. My group decided to do the same hike again, but this time with snowshoes. The Trail took on a distinctive character with sugary white fluff decorating the forest and blanketing the mountain. We were the first and only tracks in the snow and felt as if we were pioneering the Trail, just like Bartram must have felt almost 250 years ago.


My Day Hike Checklist

One excited dog
Leash
Backpack
Collapsible dog water bowl
Water for my dog and me
Smartphone
Trail map
Snack
Bear spray/ whistle
Hiking shoes
Hiking poles (optional)
Sunscreen
Sunglasses
Layers of clothing: hat, gloves, and jacket
Small first aid kit 
 

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    Welcoming Our Newest Team Member!

    We're thrilled to welcome Parker Anderson as the newest addition to the Silver Creek Real Estate team! Hailing from Northwest Georgia, Parker is a third-generation realtor who is passionate about creating bonds with his clients. He spent six years focusing on and helping to grow the booming residential market in New Orleans before relocating to Cashiers. Learn more about him at parkeranderson.ncliving.com

    Silver Creek Website Recognized by REAL Trends

    Silver Creek Real Estate Group is thrilled to share with you the amazing recognition we received today from REAL Trends, the undisputed leader and trustworthy source for national analysis of the residential real estate industry. In their Website Rankings for 2019, we placed in not just one category but four, including fifth place for Best Overall, ninth for Best Design, fifth for Best Mobile, and sixth in Best Video. As you can see, we're in great company among other prestigious real estate firms out of huge markets such as LA and New York. This amazing win is a testament to heavy investment in our marketing efforts online, standing head and shoulders above any other firm on the Plateau.

    The Barn's Wild Lemon Balm-Mint Smash Cocktail

    Serves 2 (with extra lemon balm simple syrup)

    In a pint glass or cocktail shaker, combine 4 ounces vodka with 2 ounces lemon balm simple syrup.
    Add the juice of one lemon and a generous bunch of fresh, wild mint.
    Shake or stir vigorously and pour over ice into two glasses.
    Garnish with a wedge of lemon and enjoy!


    To Make Lemon Balm 
    Simple Syrup:

    Combine one cup sugar and one cup water in a small heavy-bottomed pot over medium heat.  Stir until sugar is dissolved.  Add a nice big bunch of fresh lemon balm to the pot and stir until its covered. Allow the lemon balm to steep in the warm simple syrup for at least an hour or up to eight hours. Strain syrup thru a mesh sieve, squeezing the lemon balm to extract as much flavor as possible.

    A Wild Day in the Country

    I scan the ground at my feet and spy the green clover-like specimen I am instructed to look for. As I am encouraged to do by our knowledgeable guide, I pluck it from the grassy patch and pop it into my mouth. I taste a mild tangy lemon flavor on my palette. Not bad. “Welcome to backyard foraging,” someone next to me bellows. Despite the fact that I feel like I am eating weeds, well, because I am, I learn that this is yellow wood sorrel, a native weed in North Carolina, and is great in gin cocktails. Hmm… tell me more.
    Our foraging guide is Becky Beyer from No Taste Like Home in Asheville, who has a master's in Appalachian studies and speaks across the Southeast on Appalachian folk medicine, wild foods, and ethnobotany (huh? the study of the region’s plants and their practical uses). As we walk along the edge of an overgrown field of wildflowers and weeds, we learn about how to steep white yarrow for a cold remedy tea, how orange daylily blossoms are delicious fried after being stuffed with goat cheese, and how sassafras makes a mean root beer and adds a tasty zest to gumbo. We encounter all sorts of wild edibles from greens to flowers to roots that can be used to infuse drinks, soups, stews, teas, and salads, and many of which can heal a bevy of ailments. Who knew?!
    Our organizer and host for this day in the country called Foraging Adventure and Wild Food Lunch is Kristin Jorgensen, a talented cook, caterer, and event planner. Entertaining our group of twelve today at her charming event hideaway called The Barn just outside of Cashiers, Kristin has refurbished the old and once minimalist structure, previously owned by her grandparents for almost thirty years, into an inviting, shabby chic finished space where she hosts dinner parties, events, and cooking classes.
    The Barn is where childhood summers spent with her grandmother were majestically filled with foraging adventures picking blueberries and apples, making jams and pies and sipping lemonade under the big oak tree. Her grandmother’s motto, “Found food always tastes best!” is imprinted deep in Kristin’s heart and for today’s event, Kristin shares this passion with us. She has turned an ordinary Sunday into an extraordinary Sunday that is well organized, educational, and delectable. Our diverse group, hailing from Atlanta, Asheville, and the local area, enjoys an enlightening foraging tour and then relaxing under The Barn’s signature oak tree sipping Kristin’s Wild Lemon Balm Mint Smash (see the recipe on the next page).
    As the glorious smells of a wild greens pesto, country ham, and burrata pizza make their way from inside The Barn to the outside, our party takes its cue to head inside to eat. We gather around the state-of-the-art kitchen watching Kristin cook up some fabulous eats and gush over The Barn’s interior, lovingly decorated with antiques, linen, silver, wood, stainless steel, and glass. With many original effects of the barn still intact like the wide plank flooring, the original beams across the ceiling, and the powder room humorously made to feel like an outhouse (only with real plumbing), the place feels bucolic but refined. As the warm, gentle breezes of the day billow through the open doors and windows, the views of the pasture, fields, and distant mountains make for a surreal setting.
    With the pizza appetizer happily digesting in our bellies, we are invited to sit down at a long, beautifully appointed table for our much-anticipated three-course wild foods lunch meticulously prepared by Kristin. Each course sticks with the theme of the day to include some sort of wild edible. Our starter is a delicious Magenta Lamb’s Quarter (yes, a weed) Gnudi with ramp butter and parmesan, a naked ravioli that melts in your mouth. The chatter dies down at the table as we all dissect and savor the flavors. Our second course of Sunburst trout with a wild sorrel mayonnaise with wild greens and field peas is equally as impressive. The trout is so fresh like all of Kristin’s ingredients, which come from sustainable sources from the surrounding area. Our third course, a dessert of wild lemon balm pannacotta and wild fennel shortbread cookies blows everyone away. It is the perfect ending to a perfect meal. As laughter and joyous conversation fill the room, I look down the table and see nothing but smiles. You almost want to shout, “We did it! We ate prepared weeds!” but really the meal is so much more than that because you can feel the love Kristin infused into each preparation.
    Her intention to create a nurturing space for comfort, happiness and good food where people can nourish their bodies and souls has been accomplished. “I hope that [guests] too will be affected by the magic that my grandparents created here,” confides Kristin, “and for the simple rustic beauty…unplugged and off the beaten path…and sharing a meal together.” One guest, Carol Saul, an attorney from Atlanta, put her perspective into words, “The almost magical serenity of the Barn’s setting in remote and lush Western NC enveloped us as we were served an amazing meal incorporating native edibles from the surrounding fields.”
    The event calendar is quite packed for The Barn this season with interesting workshops, cooking classes, kids camps, and dinners under the stars. Check out The Barn’s website at www.thebarnnc.com for more dates and information. 

    Finding the Luxe

    Looking to be inspired in creating an enviable interior, luxe style today calls for a mix of materials reflective of classic designs but with a contemporary fresh look bringing balance and sophistication to form and function.  NC Living found some coveted favorites to delight your design sense and bring envy to all of your well-heeled friends.

    There is nothing old-fashioned about this mid-century diamond-cut pattern on these 15-ounce Bourbon Street Double Old Fashioned (DOF) glasses inspired by the French Quarter in New Orleans. Visually making a statement on the bar, the tactile and nicely weighted feel of the glass in hand will elevate the enjoyment of the beverage within. The crisscross design is available in a bevy of sizes and shapes including wine, flute, coupe, rocks, and highball glasses along with a 40-ounce decanter and ice bucket by Rolf Glass. Set of 4 of DOF glass: $72.50 at shoprolfglass.com


    Eyelets are back in and they are hot! Pair these Carnival hand-crocheted 100% linen napkins with any of Kim Seybert’s napkin rings or her Gem Blocks to complete the look of your tablescape. Kim’s designs are featured in Neiman Marcus, Bergdorf Goodman and luxury retailers around the world. Napkin available in two colors: White/Beige and White/Seafoam; size 21” square; set of four: $112 at kimseybert.com
     

    Sophisticated and functional, this Chin Hua Lotus Bar Cabinet crafted with maple and walnut solids and satin walnut veneer will add grandeur to any room. Tucked behind the double doors is a mirrored back panel with LED interior lighting, a mirror work surface, wine bottle storage, fixed shelving, and two adjustable shelves. The metal base is black nickel-plated with one fixed wood shelf. Size: 54”w x 17.25” d x 74.25” h. Available colors include Sable (shown), Prairie, Black Pearl, Smoke and Sapphire. $10,650 by Century Living at centuryliving.com

    Designed as jewelry for the table by NY-based designer Kim Seybert, this Gem Block brass napkin ring with faux malachite inlay will inspire any hostess or host to throw one fabulous dinner party. Couple with one of Kim Seybert’s napkins for a finished look. Size each: 1.5”w x 1.75” t; set of four: $84 at kimseybert.com

    Literally wrapped in luxury and sitting in front of the fire on a chilly evening, you will delight in your purchase of this Emara throw by Sferra. Made of delicately soft cashmere blended with superfine Merino wool, the design is layered with fluid organic pressed pleats inspired by ripples on water. As much an art piece as a home accessory, Sferra’s attention to detail makes this exquisite work of craftsmanship standout. Available in two colors Winter White and Natural. Size: 50” x 70”; $1,110.00 at sferra.com

    Designed by Spanish designer Miguel Arregui, the classic Fonda Chair is intricately handwoven by superior artisans in Mexico. With anything woven being en vogue, this chair is bound to be the center of attention in any room. Made from hand-woven palm leaves wrapped on an iron base, it is available only from the innovative and contemporary Tao Studio Gallery located in San Miguel de Allende, Mexico. Tao Studio can easily ship this one-of-a-kind piece to anywhere in the world. Email Tao for an estimate. Size: 36"h x 18"w x 17”d; $750 (estimated in US Dollars) at taostudio.net

    North Carolina native Whitney Caudle’s fresh designs and bold colorations will make any sofa or chair be the signature seat in the room. With a touch of contemporary, yet a youthful, sophisticated style, Whitney’s vast collection is available in every color, shape, texture, and size. Consult piper-collection.com for her catalog. Priced from $175.

    This Rattan Daisy Hanging Light by specialty designer Soane in London is made from hand-woven cane by Leicestershire, England weavers. Suspended by a natural rope chain, the 4-bulb chandelier’s sculptural knitted design allows soft light to filter out through the cane as well as casting light below. Antique brass canopy and fittings add to the distinctive detail. Size: 13-1/4” H x 31-1/2” D. Lead time: 8-14 weeks. Headquartered in London, Soane showrooms can also be found in San Francisco and New York. Price upon request at soane.com 

    Highly stylized ceramic lighting, including chandeliers, pendants, and table lamps are LA-based designer and artisan Heather Levine’s signature. Sought after by clients from around the world, Heather’s one-of-a-kind designs are artful and functional. This particular pendant’s glossy white glaze is super chic while the decorative circle cutouts give it an edgy feel exposing the light from within. Size: 11.5” tall x 11” in diameter; $1,125 at heatherlevine.com

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      Chef Ken Naron's Spicy Bread and Butter Pickled Tomatillos

      9 each small to medium sized tomatillos, quartered
      2 small yellow onions thinly sliced
      1 cup sugar
      1 cup white vinegar
      ½ cup water
      ¾ tsp. black pepper
      1 tbsp. cayenne 
      ¾ tsp. turmeric
      ¾ tsp. cornstarch
      ½ tsp. celery seeds
      ½ tsp. mustard seeds
      1 tsp. kosher salt 

      Combine all spices and liquids in a medium saucepan and bring to a boil. Add onions and tomatillos and cook 8-10 minutes more. Ladle into sterilized jelly or mason jars, twist on lid to finger tightness, turn upside down on thick kitchen towel and let sit overnight to seal or process in water bath until sealed. Enjoy as an accompaniment with your favorite sandwich or taco.
       

      Heart & Soul: Meet Canyon Kitchen's New Executive Chef

      Chef Ken Naron is no stranger to the kitchen, particularly Lonesome Valley's Canyon Kitchen, located in Sapphire Valley. Having served as Sous Chef, or second in command, for the last two years under Chef Adam Hayes, Chef Ken’s new role as Chef de Cuisine or Executive Chef will breathe fresh life into the traditions emanating from this highly respected farm-to-table restaurant. Patiently working his way up the ranks during nearly twenty years of culinary experience, he has achieved an impressive resumé. And while he looks great on paper through his culinary accomplishments, it is his Louisiana heritage along with his magnetic personality that will bring a fresh heart and soul to Canyon Kitchen’s seasonal debut.
      As a kid, if he wasn’t on his skateboard, he was getting the cultural education of living off the land in the bayou. He was unaware at the time that this down-home training would shape him for his culinary path and current role. “Although my passion for cooking was realized later, I was always involved with the gathering process and gained an intense appreciation for the land.” Steeped within his memory are happy times spent hunting, trapping, and fishing with his grandfather. Harvesting from the family garden, they ate seasonally in the days when the term “farm-to-table” was not yet a culinary trend. They ate whatever they caught or grew. It was Ken’s Creole-Irish grandmother who would spend hours creating spontaneous yet traditional dishes from their bounty. He recalls carefully watching her preparations and waiting patiently for her mouthwatering plates to land on the family table. He was always impressed with her ability to pay homage to the land and craft food that radiated passion.
      When Ken’s teenage aspirations to be a professional skateboarder fizzled, he soon found his next step as a dishwasher to earn money to buy his first car. What he quickly discovered was a fascination for the restaurant life, particularly in the kitchen. The energy, the creativity, the camaraderie, and enthusiasm drew him in, and he soon found himself working under such notable chefs as Tom Wolfe and James Beard award-winning Chef Gary Danko. As a mentor, Gary Danko wielded a great influence on Ken’s career while he worked at Danko’s Relais & Chateaux restaurant in San Francisco. Ken was encouraged by Danko to pay attention to the finer details. Aside from learning how to best manage a kitchen team, he was taught culinary and kitchen secrets that became a turning point in his path and gave him the tools to become a truly great head chef.
      Now taking the helm at Canyon Kitchen, Chef Ken and his team introduced an expanded tasting menu, offering more choices of Canyon Kitchen’s signature menu items and incorporating new twists to past presentations. Gracing the menu is gastronomy influenced by Ken’s Creole roots, as well as Mexican and Asian infusions. Thoughtful and inventive, Ken draws inspiration from around the world and the local land. His vision is clear on striking a balance in his culinary creations by marrying flavorful spices with seasonal ingredients. Canyon Kitchen’s practice of using local ingredients from sustainable suppliers along with fruits and vegetables harvested from their own garden will continue to serve as the basis for Chef Ken’s prix fix menu. New features include pasture-raised Lady Edison pork and farm-raised bison from Carolina Bison. You might find these dishes imbued with essences of fresh chamomile and coriander that are new to the garden this season, while heirloom squash, Seminole pumpkin seeds, arugula, and cauliflower with touches of radish and nasturtium brighten the plates. 
      Above and beyond everything else, Chef Ken is all about making his guests happy. “It’s important that the food is flavorful and balanced with every bite,” says Ken. “Our guests can expect an elevated dining experience.” Creative gastronomy guided by Ken’s heart and soul will be the driving force behind his authentic cuisine. If you haven’t managed to visit Canyon Kitchen this season, make sure to make your reservation soon! Not only will you enjoy your experience, you will love getting to know Ken as he meets and greets.  

      About Canyon Kitchen

      Located in the scenic Lonesome Valley community in Cashiers, North Carolina, Canyon Kitchen is a seasonal restaurant featuring exquisite dishes in a relaxed setting. The nightly prix fixed menus utilize fresh, seasonal ingredients from the restaurant’s own garden and other local food sources, including Sunburst Trout Farms, Brasstown Beef, and Looking Glass Creamery, to name a few. At Canyon Kitchen, guests enjoy the local flavors of North Carolina while looking upon the thousand-foot granite cliffs and lush forests. Situated in a craftsman-style barn, Canyon Kitchen’s interiors include traditional post-and-beam architecture, stacked stone fireplaces and sliding barn doors throughout allowing guests to take advantage of the crisp mountain air. For more information, visit www.lonesomevalley.com.

      South Pacific Escape

      Welcomed by stringed instruments, Fijian lyrics, and bright smiles, you immediately feel the tropical embrace of Royal Davui. The private island resort located in the Beqa Lagoon is a sanctuary of lush land and seascapes bottled into a curated rendezvous that allows time to disappear and invigorates your human experience. 
      Sipping morning coffee in the warm splash pool overlooking a spectacle of blue water begins each day. Each villa inspires a no-technology zone, with an open-air deck, inviting sun or shaded lounge chairs, and a tub for two—perfect for stargazing with the one you love. 
      The perfectly transparent turquoise waters offer some of the best snorkeling in the world. Filled with live coral and breathtakingly beautiful fish species, the scenery mesmerizes guests. Low-tide paddleboarding or kayak jaunts will allow a view from above where deep blue starfish can’t escape your eye. Raise a flag poolside for your cocktail of choice to be delivered, or indulge in the refreshing aromas and inviting touch of the spa. 
      The staff brings the resort to life; with only sixteen villas on the island, they all know your name and share their culture, allowing you to feel a part of something much bigger than yourself. The connection with others, yourself, and nature is the most special part of this Fijian escape from the everyday world. 
      Each morning over breakfast, choose your lunch and dinner menu over the sound of crashing waves and the aroma of fresh flowers under the leaves of a one-hundred-year-old banyan tree. Culinary delights from the island chef include tuna cones with fresh wasabi, cucumber, and ginger or an incredible tuna caesar salad. Enjoy fried cassava root (a healthy alternative to french fries) and the catch of the day. Sweet offerings at the end of lunch and dinner are delightful with an innovative island twist. I was fond of the ice cream affogato drizzled with chocolate and dipped in espresso and coconut vodka. The detox smoothie offers a restorative zing with its mint and fresh ginger, while the spice of the kava-infused vodka bloody mary is a staple at 8 o'clock each morning. 
      Don’t miss the kava experience with the locals. If you are lucky enough to be anointed Ratu (chief), the drinking of kava and singing could go on for hours. Kava root is harvested when it is around three years old. It is cured and ground into a fine powder that is diffused into room-temperature water and used in social gatherings in local villages. Travelers beware, it is a little more powerful than the average alcohol drink. 
      Hermit crab racing will have you in deep anticipation to see if your chosen one will cross the line first, and cocktail hour is always a great time to converse with other guests from across the globe and the bartenders are always good for storytelling. 
      We were fortunate enough to watch humpback whales and dolphins show off from the deck of our villa as we gazed at the edge of the horizon, watching the sun take its final bow as it kissed the sealine. The little moments of smiles and connection were truly life-changing, inspiring new ideas and mottos to live by. Your stay at Royal Davui allows you to relax, unwind, and tap into what matters most. 

      / Picnic on the sand cay. Exposed for only a few hours of the day, this stretch of sand, about the size of a football field, provides an afternoon you will never forget. At the edge of Beqa’s lagoon water break, you are surrounded by hues of blue from both the water and horizon—becoming your backdrop for a private picnic lunch for two. Land crabs play hide-and-seek, and fish leisurely swim by as you and your loved one spend a couple of hours on a deserted island. 

      / World War II Hike. Many people may not realize the history of Fiji during World War II. The island-hopping campaign brought 10,000 U.S. Marines on the ground in Fiji to look out for warships coming through the sea passage. A ten-minute boat ride across the waters from Royal Davui is a small village of approximately one hundred, where local guides will take you up a mountain to one of those lookout points. The hike is not for the faint of heart, yet the view is stunning. This was one of our favorite activities, as we were able to shake the hands of children at school, and see the villagers' lifestyles.

      / Day Trip to Suva. Pass villages and visit roadside makeshift stands to buy local fruits and vegetables, freshly caught fish, and straight-from-the-tree coconut water as you make the forty-five-minute drive to the capital city of Suva. The city is bustling with shops, parks, markets, and people. Its main port receives approximately 150 cruise ships a year and offers a perspective on city versus village living. Find souvenirs or try local fare, yet the must-see is the market. Filled with an endless selection of fresh fruits and vegetables, it rivals Pike’s Place in Seattle and the renowned spice markets of Mérida, Mexico. Its cleanliness and fresh pineapple will linger in my mind forever.

      / Deep Sea Fishing. If the urge bites you, take a local charter to the east side of the reef to challenge yourself with a mahi-mahi, marlin, skipjack, or a myriad of other fish. Guides will be happy to strap you in and help you reel in the big one. When you land your prized fish, snap a photo and then enjoy it on your dinner plate. If your sea legs are a little weak, be sure to pack a patch or Dramamine to get you through. 
       

      How to Get Here:

      From the States, take the direct Air Fiji flight from Los Angeles Airport (LAX) to Nadi International Airport on the mainland in Fiji. From here there are a few options. One, take a helicopter directly from the Domestic Terminal to Royal Davui Island. It is the fastest and most exhilarating way to get there. Second, have breakfast in the terminal, enjoy a Fiji Bitter at the domestic terminal, and wait for your small plane to take you to the airstrip where you will taxi to a dock and board the 30-minute boat ride to Royal Davui. Third, take a three-hour scenic drive from Nadi to the boat dock and cruise over to the island for your Royal Davui welcome greeting. 
       

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      Renovated Chattooga Club Cottage

      Sassafras is a charming and spacious three-bedroom, three-bath Tudor-style Club Cottage in the premier gated community of The Chattooga Club. Ideally located just steps away from all club amenities and minutes from downtown Cashiers, this carefree cottage has been completely renovated with a fresh, modern look.

      The elegant exterior is welcoming with a new roof and poplar siding. On the inside, custom cabinetry and high-end finishes in the kitchen, dining room, master bedroom provide a luxe sanctuary. The divine screened living porch offers space for dining or relaxing. Mature landscaping with beautiful indigenous plants and trees surround this very inviting summer home.

      Homeowners enjoy the trout-stocked lake, canoeing and a very picturesque picnic area known as Mac's View, boasting views of three states — a sublime spot to watch the sunset while enjoying some wine and cheese with friends. Lawn maintenance is included with all Club Cottages. Membership to The Chattooga Club and Chestnut Society is by invitation only.