Spring Recipes, Tips & Tricks for Cooking with Mushrooms Q&A Session with Renowned Chef Shelley of Dancing Bear Appalachian Bistro Maybe it's because folks have a little more time to explore their own yards this spring, or maybe we are grasping at every...
A New Twist on an Old Favorite Chef Shelley Cooper of Dancing Bear Appalachian Bistro in Townsend, Tennessee has reimagined the classic dish, adding in her own style to make a tried and true dish even more special. “Every family has its own way of doing ambrosia,”...
Chef Shelley Cooper is quoted by The Wall Street Journal's Food & Drink section for an article titled "America's Most Satisfying Salad." Here is an excerpt from the Sept. 2018 article by Louisa Shafia about Kilt greens, the Appalachian salad...
Ingredients: 8 small okra cut in half length ways1.5 cup deseeded and cubed (bite sized) watermelon2 cups cleaned mixed greens ( spinach, arugula, chard, frisee)1 small red onion sliced very thin1 tbs feta cheese crumbled2 tbs sorghum2 tbs red wine vinegar4 tbs virgin...
Yield: 4 Servings Preserved Lemon (must be made 3 to 5 days in advance) Ingredients: 6 cups water6 lemons4 cups white vinegar1 cup salt1 cup sugar1 cup pickling spice Preparation: Bring water to a boil in a medium-size pot. Add the whole lemons and cook for 5...
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...
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...
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 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,...
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...