in Bistro on Feb 26, 2019
Dancing Bear Appalachian Bistro has been recognized in several categories of OpenTable’s 2019 Diner’s Choice Awards, including Best Ambiance, Notable Wine List, Romantic, Special Occasions, Fit for Foodies, Healthy, American, and Best Restaurants in Knoxville. From the service to the food, people are loving the experience we offer at Dancing Bear.
in All News, Bistro, Events on Feb 01, 2019
Dancing Bear Appalachian Bistro is proud to have been named one of America's 25 Most Romantic Restaurants, just in time for Valentine's Day. Dancing Bear is serving up a gorgeous menu offering all week long, so for those who may prefer to miss out on all the hustle and bustle of the day of activities, we are serving up a week of cupid's finest. With our Valentine's Special Menu available from February 13th through February 17th, the Valentine's Dinner at Dancing Bear is available through a regularley scheduled dinner reservation.
in Activities, All News, Bistro, Events on Oct 26, 2018
“The chefs participating in this year’s festival are passionate about the whiskey, our region and the culture and their cuisine will be representative of this,” said Cooper. “Whiskey is great for drinking, but the chefs will show how whiskey has broader applications and can also be used for cooking.”
Shelley Cooper, Executive Chef of the Appalachian Bistro, is featured in an article titled "Grains & Grits Festival Plans to Elevate Culinary Experience" for Chattanooga Magazine. Here is an excerpt from the Oct. 2018 article sharing the festival's new additions and culinary elevation:
Executive Chef Shelley Cooper, a participant in the Grains & Grits Festival since its inception, is leading this year’s culinary component of the event. She
finds that showcasing the ability of chefs in the region provides a new perspective.
in All News, Bistro, Recipes on Oct 18, 2018
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 doused with delicious bacon fat:
"Also known as killed lettuce, this unabashedly indulgent sort of salad hails from Appalachia. 'It’s a warm bacon salad, or wilted greens,' said Shelley Cooper, the chef at Dancing Bear Appalachian Bistro in East Tennessee. 'It’s just we call it kilt.'"
in All News, Bistro on Sep 24, 2018
The next time you join us for dinner at Dancing Bear Appalachian Bistro or drinks at Townsend’s only full bar, Bar at the Bear, consider asking your bartender to sample one of the delicious beverages brewed and bottled by our friends at the East Tennessee Brewery for Blackberry Farm, eight miles away from us in Walland TN.
The Bar at the Bear currently carries a Blackberry Farm Private Selection that includes the Blackberry Farm Belgium Abby Quad, the Blackberry Farm Brett 18 Sasion, and the light golden Blackberry Farm Tennessee Cream Ale.
BeerAdvocate described the Blackberry Farm Belgium Ab...
in All News, Bistro, Recipes on Aug 14, 2018
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...
in All News, Bistro on Aug 07, 2018
We are thrilled to announce the official air date of Cooking Channel’s Southern and Hungry featuring Smoky Mountain cuisine, including creations from Dancing Bear Lodge & Appalachian Bistro. Season 2, episode 3 continues Damaris Philips’ and Rutledge Wood’s tour of great cuisine in and around Knoxville, Tennessee.
The episode is set to premiere Monday, August 20, 2018, at 9 pm Eastern (8 Central). It features three top Knoxville, TN restaurants, including our very own Dancing Bear Appalachian Bistro, located just a short drive from the city in picturesque Townsend, TN.
“(Knoxville is) a city t...
in All News, Bistro, Events on Jul 05, 2018
Vegan Cuisine the focus of a Special Wine Dinner on July 21
“Going Vegan” did not come easily to Rachel Oldham and Dana Sorenson, featured Chefs for the Vegan Wine Dinner set for Saturday, July 21st at Dancing Bear Lodge & Appalachian Bistro. Klinker Brick Vegan Winery out of Lodi, California will complement their cooking with wines notably absent of any animal byproduct. The cost is $75 pp.
“As much as I wish I could say Dana and I have been vegan our whole lives, this is not the case,” Oldham said. “I initially went pescatarian (no chicken or red meat, just fish) when I was 17, and over th...
in All News, Bistro on Jun 12, 2018
We’ve added an old-fashioned Smokehouse to add a delicious smoky flavor to dishes on the menu like Chef Shelley’s pork osso bucco, whole duck, salmon, and pork shoulder. You’ve gotta have dinner at Dancing Bear Appalachian Bistro just to taste it for yourself!
It took Jean-Paul Borrouso about 10 days to build the Smokehouse for us out of a combination of cinder blocks and black walnut recycled from when we added the new villas last year, along with cedar shingles from Anderson Lumber of Maryville, steel cooking grates made locally by Keith Shepherd, and concrete, rebar, hardware, and trimming ...
in All News, Bistro, Recipes on Nov 06, 2017
Bring water to a boil in a medium-size pot. Add the whole lemons and cook for 5 minutes. Discard water. Cut lemon into paper-thin slices. Bring vinegar, salt, sugar and pickling spice to a boil. Boil for 10 minutes. Transfer lemons and all liquids to a jar with a tight-fitting lid and refrigerate. In a large sauté pan, melt bacon grease. Add onions and cook until translucent. Add corn, black-eyed peas, lobster and peppers, and cook over high heat for 3 to 5 minutes. Turn off heat and add Pernod, salt and pepper.