Come to Waynesville for one of the Mountain Street Dances in the upcoming weeks and try local cuisine at FLPH. Call 828.456.1930 for reservations.

Mountain Street Dances

Dances are held Friday evenings, 6:30 – 9:00 pm, in front of the historic Haywood County
Courthouse. The Main Street area, immediately in front of the courthouse, is closed to traffic and
parking at 5:00 pm. Instead of the usual cars‚ attendees will find a stage, bleachers, and asphalt
covered with a thick dusting of corn meal to create a dance area. Bring a lawn chair or blanket,
limited bleacher seating is available. Bring your dancin’ shoes but please leave pets at home as
they are not allowed by Town ordinance. Light refreshments are available at the venue for
purchase and downtown restaurants are open for dinner. Lively instructions are given by master of
ceremonies and dance caller, Joe Sam Queen, who throughout the evening teaches audience
members some basic square dancing in the traditional Appalachian style. Each night features a
bluegrass band, performances by a local clogging team, & intermission entertainment by The
Trantham Family. Waynesville’s mountain street dances are featured in the Blue Ridge Music
Trails of North Carolina guidebook, a project of the NC Arts Council and the Blue Ridge National
Heritage Area Partnership.

Street Dance Performers 2014

June 27
Whitewater Bluegrass Company
Dixie Darlin’s

July 11
Stuart Brothers Band
J Creek Cloggers
JAM: Junior Appalachian Musicians

July 25
Eddie Rose & Hwy 40
Green Valley Cloggers

August 8
Darren Nicholson Band
Southern Appalachian Cloggers


About Chef Kaighn

A graduate of the Culinary Institute of America, Executive Chef Kaighn Raymond has over 16 years of experience with the last 13 in the Atlanta fine dining scene. Coming to Atlanta directly from the Culinary Institute of America, Kaighn had already reached sous chef level at a beloved Connecticut bistro recognized by the New York Times and still flourishing today. Chef Kaighn worked his way through CIA gaining exposure to the industry in multiple capacities including catering with Market Basket, and on the line at popular restaurants in New York like The Riverview in near bye Cold Springs. Upon graduation from CIA with Dean's List Honors and a high pass on his 5th term practical Kaighn was recruited to the 5th group in Atlanta. Chef Kaighn has diverse skills and as a highly celebrated Chef, he has worked at several of the cities most notable establishments, including Brasserie le Coze, Alon’s, Atlantic Seafood Company, Horseradish Grill, Food 101, La Tavola, The River Room, The Vinings Inn, Pastis and The French American Brasserie. When Chef Kaighn was ready to return to Sous Chef level, he chose to join the slow food movement with the opening of Food 101 and after a year with Chef Scott Crawford moved over to the widely acclaimed Horseradish Grill at Chastain where he was exposed to locally focused traditional and modern southern cuisine. Chosen as Chef de Cuisine for the new location in Alpharetta, he opened to high reviews and strong sales. Following 9/11 and a downturn in the economy, Chef Kaighn spent the next year re-exploring his early love of French cuisine, temporarily elevating the cuisine at Pastis in Roswell. When the opportunity arose to work at the beloved Atlanta Patisserie, Alon's, writing the recipes for the grand opening of the prepared foods department, Kaighn jumped at the chance to do new things and spent the next few months doing recipe R&D, making fresh pastas, refreshing his pastry skills and then opening the deli. After experiencing the pace of in a gourmet deli bakery & patisserie, Kaighn longed for a return to the pressure and creativity he loved in restaurant kitchens. Returning to restaurants as the Executive Chef at Brasserie Le Coze, his flawless integration of creative, unpretentious cuisine coupled with inspired presentations re-elevated the reputation of the restaurant to one of the hottest in the city. Following three years at the helm, BLC was forced to leave their Lenox location. During construction of their new home downtown Chef Kaighn spent his time fine tuning his skills under world renowned Chef Eric Ripert at Le Bernardin in New York City and running his own catering/consulting firm Essential Flavor LLC. Re-inspired by the New York restaurant scene Chef Kaighn used all his experiences to design a menu concept and create new dishes that earned The French American Brasserie 4 star reviews and international recognition upon opening. After a long career at the top of the Atlanta dining scene, Chef Kaighn has followed his dream to Waynesville, NC where he is opening his first self owned restaurant: Frogs Leap Public House at 44 Church Street.
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