We are thrilled to announce the official air date of the Travel Channel’s upcoming episode of Food Paradise, featuring Dancing Bear Lodge & Appalachian Bistro. The episode, “Hotel Hot Spots” will premiere on Sunday, November 5th at 8:00 pm EST on...
What's New - Bistro
Locally Sourced Ingredients: The Appalachian Way
At Dancing Bear Appalachian Bistro, we strive to create uniquely memorable Appalachian cuisine that not only tastes amazing but also, “feeds the soul.” When you dine with us, you’ll be taken on a culinary adventure that is complemented by the beauty and naturally...
Come Home to Appalachia with Chef Shelley
Authenticity is a word that gets thrown around a lot lately, especially in the culinary scene. Ever since the local food movement took off and eating green became the thing to do, people are craving “real” food that is simple, unprocessed, and has a story. They want...
Appalachian Produce: A Summer Celebration
Eating seasonally has always been a huge part of Appalachian heritage. It started thousands of years ago with the Native Americans who hunted and gathered in these hills, and it became a refined practice when they settled into villages where they grew the three...
Ramps: Appalachia’s First Taste of Spring
Ramps appear in two of the dishes on our current menu, including the Braised Rabbit, which comes with pickled ramps, and the Wild Mushroom “Toast.” If you aren’t familiar with Appalachian cuisine, you might be wondering what on earth a ramp is. If you’re in the know,...
Crisp Soft Grits
Ingredients: 2 cups yellow grits- NOT INSTANT3 cups milk3 cups heavy cream2 TBS kosher salt1 TBS white pepper1 tsp sugarParchment paperVegetable oil cooking spray4 eggs slightly beaten2 cups unbleached seasoned all-purpose flour2 cups seasoned bread crumbs2 cups...
Bacony Baked Green Beans (Yields 6-8 Servings)
Directions: Oven set to 350 degrees. Clean and cut 4 cups green beans then cut into 1-2 inch bite size pieces. Bring a pot a salted water to boil then quickly blanch beans for 1-2 minutes only, they should still have a nice crunch and immediately shock the beans in...
Stuffed Squash Blossoms (Yields 12 Blossoms)
STUFFED SQUASH BLOSSOMS (YIELDS 12 BLOSSOMS) Directions: Set oven to 350 degreesClean 1 dozen large squash blossomsPick any shells from 1# Best quality fresh crab meatIn a bowl mix 1/8 cup fresh chopped tarragon, Zest and juice of 1 lemon, 1 lime, 1 orange, ¼ cup best...
Butternut Squash Burrata
Dancing Bear Appalachian Bistro Chef Shelley Cooper brings a wealth of worldly experience to the table when it comes to fine cuisine. Today, she offers a recipe for a party-perfect snack: Butternut Squash, Burrata and Sage Crostini. Ingredients: 1 large Butternut...
Quick Pickled Garden Vegetables
RECIPE: CHEF SHELLEY’S QUICK PICKLED GARDEN VEGETABLES These pickled garden vegetables are sweet, tart, spicy and crunchy. They complement any meat and are especially delicious with pimento cheese and deviled eggs. Now is broaching peak growing season, so we've...