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Dancing Bear Exploring Vegan Cuisine at a Special July 21st Wine Dinner

Dancing Bear Exploring Vegan Cuisine at a Special July 21st Wine Dinner

Posted in All News, Bistro, Events on Jul 05, 2018

Vegan Cuisine the focus of a Special Wine Dinner on July 21

Vegan Wine Dinner Townsend TN“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...


The Smokehouse: An Appalachian Tradition

The Smokehouse: An Appalachian Tradition

Posted in All News, Appalachian Cuisine, 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!

dancing bear appalachian smokehouseIt 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 ...


Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

Posted 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.

Travel Channel Features The Bistro on Food Paradise

Travel Channel Features The Bistro on Food Paradise

Posted in All News, Bistro on Oct 26, 2017

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 DIRECTV Channel 277, DISH Channel 196, and Comcast HD Channel 1488 & non-HD Channel 61.

Based on the restaurant’s rave reviews, the Travel Channel contacted Dancing Bear several months ago about featuring The Bistro in their hit series which focuses on, “must-see food spots across the country that offer unique dining experiences.” On June 2nd, they ar...


Locally Sourced Ingredients: The Appalachian Way

Locally Sourced Ingredients: The Appalachian Way

Posted in All News, Bistro, Recipes on Sep 01, 2017

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. Dancing Bear garden

Some of these ing...


Come Home to Appalachia with Chef Shelley

Come Home to Appalachia with Chef Shelley

Posted in All News, Appalachian Cuisine, Bistro, Recipes on Jul 11, 2017

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...


Appalachian Produce: A Summer Celebration

Appalachian Produce: A Summer Celebration

Posted in All News, Appalachian Cuisine, Bistro, Recipes on Jun 23, 2017

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: Appalachia’s First Taste of Spring

Ramps: Appalachia’s First Taste of Spring

Posted in All News, Appalachian Cuisine, Bistro, Recipes on May 25, 2017

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 ...


Appalachian Cuisine: An Underrecognized Trend

Appalachian Cuisine: An Underrecognized Trend

Posted in All News, Appalachian Cuisine, Bistro on Nov 06, 2015

The Oxford American magazine published an outstanding article on New Appalachian Cuisine In the Spotlight and At the Margins’ Courtney Balestier noted the link between current food trends and traditional Appalachian foodways, and how that link is under recognized amidst the hubbub made over New Southern recipes and buying local. She wrote, “People are, in some sense, rediscovering Appalachian cuisine; they just don’t know it. Without getting swept away “without forgetting that these hunter-gatherer acts represent an era that many barely survived” it’s still important to remember that trends li...


Quick Pickled Garden Vegetables

Quick Pickled Garden Vegetables

Posted in All News, Bistro, Recipes on Nov 06, 2015

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 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...




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