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 ...
Posted in All News on Apr 11, 2017
UPDATE: The Landing event space is completed! We are thrilled to share these photos from our Live on the Lawn Concert Series with you, and we look forward to hosting your next private event in our gorgeous new pavilion! Call 800.369.0111 ext. 3 for more information.
We are thrilled to welcome new additions and renovations this season! They include an expansive new event pavilion, 4 new luxury accommodations, along with beautiful updates to The LeConte cabin and additional renovations to existing loft cabins.
The new pavilion, known as ‘The Landing’, is a grand gathering space adjacent to t...
There are excellent places for bicycling all around Dancing Bear Lodge in Townsend, TN. The primary form of bicycling is road biking. While there are some mountain biking options, they are all on private land, as the National Park does not allow mountain bikes on any of the trails inside the park. So for the purposes of this post, we will concentrate on road biking.
There is a great bike shop only 15 minutes from Dancing Bear, called Cycology. It has great gear, a full service maintenance department, and even a craft beer counter. If you forgot anything, need something fixed, or just want to b...
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...
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...
Set oven to 350 degrees
Clean 1 dozen large squash blossoms
Pick any shells from 1# Best quality fresh crab meat
In a bowl mix 1/8 cup fresh chopped tarragon, Zest and juice of 1 lemon, 1 lime, 1 orange, ¼ cup best quality mayonnaise, 2 tsp kosher salt, 1 tsp white pepper and crab meat. Taste mixture and adjust seasonings to your liking
Gentle stuff crab mixture in blossoms
Place blossoms on a sheet pan lined with parchment paper
Brush blossoms with 1 egg slightly beaten and then lightly dust with ½ cup breadcrumbs
Bake for 8-10 minutes, until crab is hot
Enjoy with green goddess dressing—r...
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 ice water.
Julianne 2 medium sized yellow onions.
In a medium size cast iron skillet cook 1 cup roughly chopped best quality thick cut smoked bacon. When bacon is done remove from the cast iron skillet and add julienned red onions to the hot greased skillet and wilt.
Turn heat off of skillet. With a flat bottom wooden spoon stir in...