8 small okra cut in half length ways
1.5 cup deseeded and cubed (bite sized) watermelon
2 cups cleaned mixed greens ( spinach, arugula, chard, frisee)
1 small red onion sliced very thin
1 tbs feta cheese crumbled
2 tbs sorghum
2 tbs red wine vinegar
4 tbs virgin olive oil
Divide greens among 4 plates.
In a dry hot cast iron skillet char okra cut side down.
Remove okra from skillet, remove skillet from heat and add oil, onions, sorghum and vinegar and wilt.
Place watermelon, okra, feta over greens then drizzle warm dressing from the skillet.
Season with flaky sea salt and black...
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 relaxing ambiance of the Great Smoky Mountains, at every turn.
Staying true to her Appalachian roots, Executive Chef Shelley Cooper takes great care and when sourcing the ingredients she uses in her continually evolving, innovative dishes, in order to provide only the freshest and highest quality products available.
Some of these ing...
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 to taste a place. As much as we crave something authentic, though, diners also love the exciting and new. There’s never been a bigger moment for fusion cuisines, from bahn mi tacos to poke nachos, made by brilliant cooks with no ties to either cuisine’s place of origin. But at Dancing Bear Lodge, the secret is what happens when a c...
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 sisters: squash, beans, and corn. Cherokee leaders lived in large townhouses atop mounds, from which they could oversee their communities, which cultivated vast communal gardens.
The Cherokee largely lived off fresh produce in the spring and summer, enjoying nuts, berries, mushrooms, and wild plants such as poke and ramps that are still...
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, you might be pretty excited to see this regional ingredient with our spring dishes. The simple answer is that ramps are essentially a wild leek (that’s allium tricoccum to you botanists) indigenous to the eastern United States and especially the Appalachian Mountains.
Ramps have a spicy, pungent flavor similar to spring onions or ...
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 included everything we can get our hands on in the mix.
Step 1: Prepare your chosen vegetables and keep them separated.
1 Carrot Peeled, Cut into ¼Inch Thick Sticks
1 Cup Celery Cut into Sticks
1 Cup Radishes
1 Cucumber Cut into Sticks
2 Jalapeno- Keep Seeds If You Want Heat, If Not Remove Seeds & 1/2 Peppers
1 Cup Green Beans Of Choice, Sug...
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.
1 large Butternut Squash, peeled, seeded, cut into ½-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons canola oil
2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
2 balls of fresh burrata
½ teaspoon finely grated lemon zest
12 half-inch-thick baguette slices, toasted
Add fresh le...