[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.23.1″ hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
As long as there have been humans in the Appalachian mountains, there has been Appalachian cooking.<\/h3>\n
[\/et_pb_text][et_pb_text _builder_version=”4.19.5″ global_colors_info=”{}”]<\/p>\n
In an era when buzzwords like “locavore,” “farm-to-table,” and “foraged” are popping up on restaurant menus from New York to Los Angeles, even when the dishes themselves are a pastiche of national food trends, it\u2019s comforting to know that there are still some truly hyper-local foodways that are inextricable from their place of origin.<\/strong><\/p>\n Appalachian cuisine is one of these regional oddities, preserved in part by the isolation of many mountain communities, by the unpretentious nature of many Appalachian dishes, and because many of the tradition\u2019s most iconic ingredients aren\u2019t found anywhere else. And although many foodies have only just discovered this offshoot of Southern cooking, Appalachian cuisine has a long, rich history as old as, well, the hills.<\/p>\n Smoked meats, fish, corn, beans, and foraged vegetables like mushrooms, muscadines, ramps, poke, sumac, berries, ginseng, chestnuts, plantain, artichokes, and dandelions were all known to indigenous tribes from north Georgia to Pennsylvania. Dishes like poke sallet, succotash, and cornbread all have roots in Cherokee, Seneca, and Iroquois cooking. Even country ham\u2019s time-honored place in Appalachian cuisine is rooted in trade between indigenous peoples and Spanish settlers, with hogs making their way up old Indian roads from Florida to New England.<\/p>\n With European immigrants came not just ham, but other flavors and techniques for preserving the bounty found in forests from the Great Smoky Mountains to the northern Allegheny.<\/strong><\/p>\n German immigrants, for example, swapped the cabbage in their beloved sauerkraut for pickled onions, string beans, and chow chow. Canning gave rise to all manner of fruit preserves. And European distillation techniques provided a means to turn humble corn into white lightening\u2014 especially when Prohibition meant bootlegging moonshine could pad many families\u2019 paychecks.<\/p>\n The practicality and affordability of those ingredients helped protect the integrity of Appalachian foodways over the centuries. These dishes and flavors were often overlooked, deemed unsophisticated in comparison to, say French haute cuisine or modern dishes that relied on canned goods, refined flour, or pricy imports like pimentos. The very poverty of many Appalachian communities helped keep their beloved foods one of the best-kept secrets in the country.<\/p>\n Indeed, it\u2019s easy to forget that Southern staples like biscuits and pimento cheese were once pricey status symbols, achievable only if you had the money to spend on things like white flour, butter, and mayonnaise, not to mention refrigeration and hired help to fuss over kneading and proofing dough. Appalachian cooks stuck to what they had always been able to find not on store shelves, but in their own backyards and hollers, even as cooks across the country embraced (or, in the case of early food stamp recipients, had little choice but to utilize) shortcuts like canned soups, gelatins, and frozen produce.<\/p>\n Even today, Appalachian cuisine is something like a time capsule, harkening back to a time when eggs were pickled, not deviled, when turkey was served not just on Thanksgiving, but whenever a wild gobbler wandered too close to a hunter\u2019s blind, and when rough-ground cornmeal made on your neighbor\u2019s mill was more widely available than flour. This is the stuff of hunting season, woodland walks, and smokehouses, a truly forest-to-skillet cuisine that requires no formal training, just an instinct for inventively making use of whatever\u2019s on hand.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.16″ background_color=”#6a6458″ use_background_color_gradient=”on” background_color_gradient_stops=”#6a6458 0%|#565044 100%” background_color_gradient_start=”#6a6458″ background_color_gradient_end=”#565044″ background_enable_image=”off” parallax=”on” saved_tabs=”all” locked=”off” global_colors_info=”{}”][et_pb_fullwidth_header title=”Born & Bred in Appalachia” text_orientation=”center” background_overlay_color=”rgba(0,0,0,0.13)” _builder_version=”4.19.5″ title_font=”|700|||||||” title_font_size=”58px” background_enable_color=”off” background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Smoky-Mountains-Cades-Cove-TN.jpg” parallax=”on” parallax_method=”on” custom_padding=”300px||10px||false|false” title_font_size_tablet=”38px” title_font_size_phone=”34px” title_font_size_last_edited=”on|desktop” title_text_shadow_style=”preset4″ title_text_shadow_color=”rgba(0,0,0,0.25)” global_colors_info=”{}”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.19.5″ text_orientation=”center” global_colors_info=”{}”]<\/p>\n\t\t\t Mark Oldham purchases The Historic Stonefort Inn and conceptualizes a restaurant featuring new Appalachian Cuisine.<\/p>\n TerraMae Appalachian Bistro opens in Chattanooga, TN.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Chef Shelley D. Cooper joins team as Executive Chef.<\/p>\n “Appalachian Therapy” Cocktail Hour rolls out at StoneFort Inn.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n TerraMae Appalachian Farm produces first season of produce grown by Sharon Oldham.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Mark Oldham purchases Dancing Bear Lodge in Townsend, TN & conceptualizes a second restaurant featuring Elevated Appalachian Cuisine. Mark Oldham purchases Apple Valley Mountain Village. Ground Breaking Ceremony for New Dancing Bear Appalachian Bistro.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Appalachian Pig Pickin’ Food Festival \/ Block Party at TerraMae Appalachian Bistro in Chattanooga.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Dancing Bear Appalachian Bistro Opens. Chef Shelley is 1 of 4 chefs\u00a0participating in the 2nd\u00a0Annual Appalachian Food Summit in Abingdon, VA.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Stonefort Inn and TerraMae Appalachian Bistro are sold, but the Appalachian Restaurant Concept continued under new ownership through 2017.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Dancing Bear Appalachian Garden produces first season of produce grown by Sharon Oldham. First Smoky Mountain Music Festival with Elevated Appalachian Festival Food & Music on the Lawn at Dancing Bear Event Center. 1st Annual Bacon at the Bear Celebrating Appalachian Cuisine with Travis Melton, Ryan Kline, Jeff Carter & Renee Merritt.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Chef Shelley featured in Victuals, An Appalachian Journey by Ronni Lundy, James Beard Winner. An Evening with Ronni Lundy at Dancing Bear Appalachian Bistro.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Root Bound – Sip. Savor. Jam Appalachia.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Dancing Bear is featured in The South’s 38 Essential Restaurants – Eater.com.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Dancing Bear Appalachian Bistro and Executive Chef Shelley featured on The Travel Channel’s “Food Paradise.”<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Guest Chef at Collective Spirit Private Wine Dinner to benefit The Bascom Center for the Visual Arts, Highlands, NC.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Old Fashioned Smokehouse is built out of cinder block and black walnut wood. Dancing Bear Appalachian Bistro and Chef Shelley are featured on Cooking Channel’s “Southern & Hungry” Season 2, Episode 3, Smoky Mountain Majesty.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Chef Shelley’s Kilt Greens Doused With Delicious Bacon Fat featured in Wall Street Journal.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Guest Chef at Honor Louis Osteen, Highlands, NC.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Dancing Bear Appalachian Bistro wins Trip Advisor’s Top 25 Most Romantic Restaurants. Chef Shelley’s New Ambrosia Salad featured in Garden & Gun.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Shelley is featured chef at the Chow Chow Festival in Nashville, TN.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Guest Chef at Highlands Food & Wine Festival.<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n Matt Burk joins the Dancing Bear Appalachian Bistro family as Bistro General Manager and certified sommelier.<\/p>\n The Appalachian Bistro celebrated the completion of the Bar at the Bear as well as a kitchen storage expansion – The newly expanded bar now boasts a temperature-controlled 300+ bottle wine storage room and walk-in cooler as well as expanded bar space and seating.<\/p>\n Dancing Bear Lodge & Appalachian Bistro welcomes Jeff Carter as Executive Chef of Culinary Operations<\/p>\n Dancing Bear\u2019s Appalachian cuisine touted in Conde Naste Traveler<\/a><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.1″ header_3_font=”|||on|||||” header_3_text_align=”center” header_3_font_size=”46px” locked=”off” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/dancingbearlodge.com\/media\/uploads\/2022\/07\/Appalachian-Bistro-Executive-Chef-Jeff-Carter-6.jpg” alt=”Appalachian Bistro Executive Chef Jeff Carter” title_text=”Appalachian Bistro Executive Chef Jeff Carter” align=”center” module_class=”CircleImages” _builder_version=”4.19.5″ max_width=”600px” module_alignment=”center” border_radii=”on|50%|50%|50%|50%” locked=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.6″ header_3_font=”|||on|||||” header_3_text_align=”center” header_3_text_color=”#7c3520″ header_3_font_size=”46px” text_orientation_tablet=”” text_orientation_phone=”center” text_orientation_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n Chef Carter returned to Dancing Bear Lodge & Appalachian Bistro in the Summer of 2021 as the Executive Chef of the Bistro as well as the Oldham Hospitality Group. Jeff is excited to again dive into his passion of regionally refined Appalachian cuisine in beautiful Townsend, Tennessee. Learn his story and where he draws inspiration<\/a>.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ background_color=”#3b3b3b” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_6,1_6,1_6,1_6,1_6,1_6″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.19.5″ width=”100%” max_width=”none” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”1_6″ _builder_version=”4.19.5″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Mike-Costello-Amy-Dawson.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#mike-amy” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” global_colors_info=”{}” filter_saturate__hover=”0%” filter_saturate__hover_enabled=”on|hover”]<\/p>\n Mike Costello & Amy Dawson<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Chef-Ian-Boden.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#ian” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}” filter_saturate__hover=”0%” filter_saturate__hover_enabled=”on|hover”]<\/p>\n Ian Boden<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Chef-John-Fleer.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#john” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}” filter_saturate__hover=”0%” filter_saturate__hover_enabled=”on|hover”]<\/p>\n John Fleer<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Travis-Milton.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#travis” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}” filter_saturate__hover=”0%” filter_saturate__hover_enabled=”on|hover”]<\/p>\n Travis Milton<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.19.5″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Ashley-Capps.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#ashley” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}” filter_saturate__hover=”0%” filter_saturate__hover_enabled=”on|hover”]<\/p>\n Ashley Capps<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Sean-Brock.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#sean” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}” filter_saturate__hover=”0%” filter_saturate__hover_enabled=”on|hover”]<\/p>\n Sean Brock<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_6,1_6,1_6,1_6,1_6,1_6″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.16″ width=”100%” max_width=”none” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Christopher-Huerta.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#chris” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” global_colors_info=”{}”]<\/p>\n Christopher Huerta<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Ryan-Kline.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#ryan” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}”]<\/p>\n Ryan Kline<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Chef-Kent-Graham.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#kent” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}”]<\/p>\n Kent Graham<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Chef-Alex-Gass.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#alex” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}”]<\/p>\n Chef Alex Gass<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Erik-Hoover.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#erik” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}”]<\/p>\n Chef Erik Hoover<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ background_image=”https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Chef-Renee-Merritt.jpg” custom_padding=”400px||10px||false|false” link_option_url=”https:\/\/dancingbearlodge.com\/dining\/chefs#renee” global_colors_info=”{}” filter_saturate__hover_enabled=”on|hover” filter_saturate__hover=”0%”][et_pb_text _builder_version=”4.16″ text_font=”|700|||||||” text_orientation=”center” background_layout=”dark” locked=”off” global_colors_info=”{}”]<\/p>\n Renee Merritt<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.22.1″ header_3_font=”|||on|||||” header_3_text_align=”center” header_3_font_size=”46px” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”PressLinks” _builder_version=”4.22.1″ global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.17.6″ custom_padding_phone=”||||false|false” custom_padding_last_edited=”off|phone” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.1″ link_font=”|600|||||||” header_3_font_size=”23px” custom_margin=”||50px|||” text_orientation_tablet=”” text_orientation_phone=”center” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Bourbon and Banter – April 18, 2022<\/a><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.17.6″ link_font=”|600|||||||” header_3_text_color=”#7C3520″ header_3_font_size=”23px” custom_margin=”||50px|||” text_orientation_tablet=”” text_orientation_phone=”center” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n\n\t\t\t\t2011\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
![\"Stone](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Stone-Fort-Inn.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tDecember 12, 2012\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tFebruary 14, 2013\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
![\"Chef](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Shelley-Cooper-1.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tSummer 2013\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tSummer 2014\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tFall 2014\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Dancing](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Dancing-Bear-Grounds.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tFall 2014\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Apple](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Apple-Valley-Mountain-Village.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tJanuary 2015\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tMay 2, 2015\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tAugust 21, 2015\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Dancing](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Dancing-Bear-Appalachian-Bistro.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tSeptember 2015\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tFall 2015\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tSummer 2016\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Sharons](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Sharons-Garden.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tJune 4, 2016\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"First](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/First-Smoky-Mountain-Music-Festival.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tAugust 2016\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\t2016\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Victuals](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Victuals-Shelley-Cooper-Book.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tJanuary 2017\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tFebruary 2017\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tMarch 23, 2017\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tNovember 2017\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tMay 2018\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tSummer 2018\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Old](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Old-Fashioned-Smokehouse.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tAugust 2018\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tSeptember 2018\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tOctober 2018\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tJanuary 2019\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n![\"Romantic](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/03\/Romantic-Restaurant.jpg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tMay 2019\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tSeptember 2019\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tNovember 2019\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
\n\t\t\t\tFebruary 2020\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
![\"Matt](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/11\/Matt-Burk-Certified-Sommelier.jpeg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tAugust 2020\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
![\"Newly](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/11\/Newly-Expanded-Kitchen-Bar.jpeg\")
<\/p>\n![\"Bar](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2020\/11\/Bar-at-the-Bear.png\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tJuly 2021\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
![\"Jeff](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2021\/08\/Jeff-Carter-Executive-Chef-1.jpeg\")
<\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\n\t\t\t\tDecember 2021\t\t\t<\/h2>\n\n\t\t\t\t\t<\/div>\n\t\t\n\n\t\t\n\t\t\n\t\t
![\"Cond\u00e9](\"https:\/\/dancingbearlodge.com\/media\/uploads\/2022\/07\/Conde_Nast_Traveler_logo.png\"){kind=logo}
<\/a><\/p>\n\t\t<\/div>\n\t\t\n\n\t\t\n\t<\/div>\n\t\n\n<\/div>\n\n\n\t\t\t<\/section>\n\n\t\t\t\nMeet Executive Chef Jeff Carter<\/h3>\n
Press<\/h3>\n
Whiskey Tourism To Make A Profitable Footprint In Townsend, Tennessee<\/a><\/h3>\n
Dancing Bear\u2019s Appalachian cuisine touted in Conde Naste Traveler<\/a><\/h3>\n