Dancing Bear Dispatches

Leap Year Sale

2012-02-27T10:45:00.000-08:00

Once every four years, we get an extra day in the calendar year that falls on February 29. Leap Year is needed every four years to keep the calendar year synchronized with the seasonal year. By adding an additional day to the calendar year, the drift that is created by seasons not repeating in whole days is corrected.

2012 is a leap year! We toyed with all sorts of ways to use this extra day, but landed on giving it to you. When you call on February 29, you will receive an extra night with your two-night reservation. Think of it as a little gift from the calendar and Dancing Bear Lodge and Restaurant.

We will be manning the phones from 8am-7pm on February 29. So mark your calendars to call, and put this number on speed dial 865-448-6000 or email at melanie@dancingbearlodge.com for more information.

Dancing Bear Lodge Weddings

2012-02-22T13:09:00.002-08:00

Dancing Bear Lodge & Restaurant is the premier destination wedding location in the Smokies and creates an environment perfectly suited for celebrating such a special day! From the first moment you check-in to the closing of your ceremony, we are there to help you and your family customize and execute a moment that you will cherish forever. Come and enjoy friends, family, and loved ones, while we take care of all of the work! View a few photos from some of the past weddings that have taken place at Dancing Bear Lodge.

Jansen & Julie

Andrew & Lizzie

Rob & Liesel

Sunburst Trout Farms

2012-02-13T09:37:00.000-08:00

The purveyors that we use at Dancing Bear Lodge and & Restaurant are so important to us and we enjoy introducing their products to our customers. In our restaurant, we use Sunburst Trout in our dishes.

Chef Jeff Carter prefers Sunburst Trout because of their freshness and quality. He says that they also add beta carotene to the trout food so it makes the fish an orange like color.

Sunburst Trout Farms has been family owned and operated for three generations since its founding in 1948.

A favorite trout recipe from Sunburst Trout Farm:

1/4 cup pineapple juice
2 Tbsp lemon juice
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
4 Sunburst Trout Filets

Mix ingredients and pour over Sunburst Trout Filets.
Marinate for 2-6 hours.
Bake at 400 degrees for 15-20 minutes.

Learn more about Sunburst Trout Farms

What is Split Rail Fencing?

2012-02-10T12:19:00.000-08:00

If you have ever been to Dancing Bear Lodge and Restaurant, you have probably noticed the unique fencing around the property. Before common types of fencing such as chain-link were used, the people living in the Smoky Mountains area used split rail fencing. The fencing is made from a rot-resistant hardwood and can be shaped in variety of ways. At Dancing Bear Lodge and Restaurant, our fence is in the form of a zig-zag. Next time you visit us, be sure to take in this unique feature!

Brownies for your Valentine

2012-02-09T10:00:00.000-08:00

Chef Carter has whipped up the perfect Valentine’s Day dessert for you to make for your sweetie! Try his amazing brownie recipe. Your significant other won’t be disappointed! Happy Valentine’s Day from your friends at Dancing Bear Lodge & Restaurant.

Brownies
1 ½ c flour
2 c coco powder
2 t salt
1 ½ # butter, room temp
3 ½ c sugar
6 eggs
2 t vanilla
12 oz chocolate chips

Sift the flour, coco powder and salt together. Set aside. Melt half the butter in a pan or microwave. Put the remaining in a bowl and pour the melted butter over it. Stir together leaving little bits of whole butter.
Mix eggs and sugar in a mixer fitted with the paddle for about 3 minutes. Mix in vanilla then alternate butter and flour mixture until all is incorporated. Fold in chocolate chips.
Spread batter onto a half sheet pan sprayed and lined with parchment paper and bake at 350 degrees for about 40 minutes or until a toothpick inserted in the middle comes out clean.

Benton's Bacon

2012-02-06T12:13:00.000-08:00

We love highlighting our favorite purveyors! Allan Benton's bacon is well known in this area and around the nation!

Dancing Bear Lodge and Restaurant's Chef Jeff Carter uses Benton’s Bacon in his dishes for the restaurant. Chef Carter said, “Allan's bacon is more smoky and salty so it really adds flavor to other foods it's cooked with.”

Benton’s Smoky Mountain Country Hams, led by owner Allan Benton, was established in 1947 in Madisonville, TN, by a dairy farmer and continues to uphold the traditional dry-curing process that its forefathers began so long ago. Yet, Allan Benton’s slow-cured hams and smoky bacon are anything but traditional in terms of flavor — and top chefs around the country seem to agree. They stand behind his products so much that they specify it by name on their menus.

Visit Benton’s Smoky Mountain County Hams to order your ham or bacon!

Dancing Bear Cosmo

2012-01-25T06:05:00.000-08:00

Just in time for Valentine’s Day, Dancing Bear Lodge and Restaurant introduces the Dancing Bear Cosmo. Try one with your Valentine’s Day meal at our restaurant or trying making one at home!

Dancing Bear Cosmo:

1oz of your favorite vodka
1/2 oz Cointreau
1/2oz cranberry juice
Juice of a 1/2 lime

Combine all ingredients in a cocktail shaker filled with ice and shake till chilled. Strain in a martini glass and garnish with lime wedge if desired.

Special Valentine’s Day Menu

2012-01-20T10:09:00.000-08:00

Dancing Bear Lodge and Restaurant Chef Jeff Carter has put together a spectacular menu for Valentine’s Day. If you are looking for the perfect place to spend time enjoying great food and wine in an intimate setting with your significant other, please make a reservation by calling 865.448.6000.

Valentine’s Day Menu
February 14, 2012

Fried Gulf Oysters
Spicy Remoulade

Prichard’s Whiskey Chicken Liver Pate
Pickled Scallions

Salmon Roe with Chive Hushpuppy Cakes
Crème Fraiche

Domaine St. Michelle ∙ Blancs de Blanc ∙ Columbia Valley ∙ NV

Truffled Lobster Soup
Potato Lobster Salad

Irony ∙ Chardonnay ∙ Napa Valley ∙ 2009

Fennel Dusted Scallop
Celeriac Puree, Arugula and Lemon Vinaigrette

Lamb Loin Chop with Roasted Garlic Falls Mill Grits
Broccolini and Slow Roasted Grape Tomatoes
Pommery Mustard Jus

Luca ∙ Laborde “Double Select” ∙ Syrah ∙ Mendoza ∙ 2009

Sweet Grass Dairy Green Hill Cheese
Honey Thyme Pecans
Champagne Strawberries Preserves

Whiskers Blake ∙ Tawny Port ∙ McLaren Vale ∙ Australia ∙ NV

Dark Chocolate Coffee Pot de Crème
Sweetened Ricotta and Pistachios
&
Red Velvet Cake with Mascarpone Icing

Pre Fixe Menu ~ 55 per person
Wine Pairing ~ 35 per person

Pomegranate Fizz

2011-12-28T05:26:00.000-08:00

Just in time for your New Year’s Eve Celebration, try your hand a creating a Pomegranate Fizz!

Pomegranate Fizz
½ oz Pama Liqueur
Splash Pomegranate Juice
Champagne

Add liqueur, pomegranate juice in a champagne flute. Top with champagne and add pomegranate seeds for garnish.

The Mistletoe Cocktail

2011-12-20T08:25:00.000-08:00

Enjoy one of our signature holiday cocktails with dinner! One of our featured cocktails this month is “The Mistletoe.” Come in and try it or make it for your holiday party!

The Mistletoe:
1 oz House Made Cranberry Vodka
½ oz Cointreau
Splash of Fresh Squeezed Orange Juice
Splash of Cranberry Juice
Orange Twist

House Made Cranberry Vodka
1 pound fresh cranberries
1 cup sugar
2 teaspoons vanilla extract
1 Liter Vodka (what you like)

In a sauce pan combine cranberries, sugar and vanilla in a saucepan and cook over medium heat until berries pop, 6-7 minutes. Divide cranberries in two mason jars and top with vodka. Seal and refrigerate for a week. Strain and store in refrigerator.

Combine all ingredients in a shaker except orange twist. Shake till chilled, serve in a martini glass. Garnish with orange twist.

Dancing Bear Lodge Christmas Eve Menu

2011-12-19T07:07:00.000-08:00

Dancing Bear Lodge is open Christmas Eve to celebrate the season! Leave the cooking to us and enjoy the night with close family and friends. Chef Jeff Carter has created a special menu for Christmas Eve. To make your reservation contact Dancing Bear Lodge at (865) 448-6000. Happy Holidays!

Christmas Eve
Saturday, December 24, 2011

Muscadine Glazed South Carolina Quail
Brussel Sprouts, Onion Jam and Brown Butter Apples
Sweet Potato Puree
Sokol Blosser Winery, Evolution

Frisee Salad with Pickled Vegetables
Goat Cheese, Country Ham and Soft Boiled Egg
Sherry Vinaigrette
J. Vidal, Fleury, Viognier, Cotes du Rhone

Veal Osso Buco with Falls Mill Grits
Sweet and Sour Collard Greens, Pearl Onions
Bell Pepper Confetti
Molly Dooker, The Boxer, Shiraz

Cowgirl Creamery’s Mt Tam Cheese
Honeyed Chestnuts and Cranberry Orange Relish

“Fruit Cake”
Cinnamon Walnut Bread Pudding, Stewed Winter Fruit
Eggnog Ice Cream and House Made Moonshine Cherries
Roederer Estates, Brut, Anderson Valley

Seared Scottish Salmon with Cauliflower Potato Puree

2011-12-13T06:12:00.000-08:00

Recipe of the week: Seared Scottish Salmon with Cauliflower Potato Puree

Seared Scottish Salmon with Cauliflower Potato Puree
Pancetta Roasted Brussel Sprouts and Horseradish Vinaigrette

Cauliflower Potato Puree

1 head cauliflower, cleaned, stem removed and cut into large pieces
3 idaho potatoes, pealed and cut into large pieces
4 oz heavy cream
4 oz butter
salt and white pepper to taste

Boil potatoes and cauliflower in lightly salted water until tender, about 1 hour. Strain and put through a potato ricer into a pot. Stir in cream, butter salt and white pepper to taste.

Pancetta Brussel Sprouts

1 # Brussel sprouts, clean, cut in half and blanched until al dente
4oz Pancetta, diced and rendered until crispy, saving fat
1 T butter
1 shallot, julienned
salt and pepper

Heat a large skillet to medium high. Sauté Sprouts in 1 oz pancetta fat for 1 minute. Add shallots, toss and put the pan in the oven to roast and 375 for 5 minutes, shaking pan half way though roasting. Pull pan out of oven and deglazed with white wine or chicken stock; season with salt and pepper, add butter, crispy pancetta and serve with salmon and puree.

Horseradish Vinaigrette

2 oz champagne vinegar
6 oz extra virgin olive oil
3 T fresh grated horseradish
1 T prepared horseradish
1 shallot, minced
salt and pepper

Combine all ingredients except oil in a bowl. Slowly whisk in olive oil.

Salt and pepper flesh side of salmon. Sear in a cast iron skillet on flesh side for about 1 minute, or until crispy. Flip salmon over on skin side and put pan in 375 degree oven until salmon is done, about 4 minutes.

Serve over puree with Brussel sprouts and 1 T vinaigrette spooned over salmon.

Make Christmas Caroling a Family Holiday Tradition

2011-12-12T08:07:00.000-08:00

One of our favorite things about the holidays is Christmas Caroling! Not only does it bring families together during the busy holiday season, but it warms the hearts of those you share it with!

This Christmas, get the family together and start a new tradition of Christmas Caroling! Try visiting nursing homes and children’s hospitals. Of course, you can’t go wrong with singing in nearby neighborhoods!

A few of our favorite carols:
Deck the Halls
Holy Night
Jingle Bells
The Twelve 12 days of ChristmasWe Wish you a Merry Christmas

Cider Glazed Springer Mountain Chicken

2011-12-07T12:12:00.000-08:00

Recipe of the week: Cider Glazed Springer Mountain Chicken

Carolina Gold Rice Risotto with Roasted Butternut Squash, Pecans
Apple Cider Jus

Apple Cider Jus

2 cups apple cider
4 oz veal jus
2 oz butter

Reduce cider to 4 oz. Add veal jus and then whisk in whole butter. Keep warm

Glaze

2 c apple cider
1 c apple cider vinegar
1 c sorghum

Reduce cider and cider vinegar to 4 oz. Add sorghum.

Butternut Squash and Apples

1 butternut squash
2 granny smith apples
½ yellow onion, small diced

Cut butternut squash in half leaving the neck and the bottom. Cut the bottom in half and scrape out the seeds. Rub the flesh with olive oil and season with a little salt and pepper. Roast flesh side down in a 375 degree oven for about 1 hour or until the squash becomes soft. Set aside to cool. Puree in blender with 4-6 oz of water or apple cider until smooth.

Cut the skin off the neck of the squash and dice in ½ inch cubes. Toss with olive oil, salt and pepper and roast until tender. Set aside.

Peel apples and dice in ¼ inch cubes. Sauté onion in 1 T olive oil for 2 minutes. Add apples and sauté for 3-5 more minutes, until they start to caramelize. Add to roasted butternut squash and mix to combine.

Carolina Gold Rice Risotto

1 Tbl olive oil
1 cup Carolina gold rice grits
3-4 cups chicken stock
1 onion, small diced
4 oz white wine
salt and pepper to taste

In a heavy bottomed pot heat olive oil. Sweat onion for 5-6 minutes. Add rice and cook for 1-2 minutes. Add white wine and 1 cup of chicken stock. Reduce heat to low and stir with a wooden spoon until most of the stock has been absorbed. Continue adding stock in batches until the rice is cooked and creamy.

Add about 2-3 T of butternut squash puree, fold in ½ cup toasted chopped pecan, butternut squash and apple mixture and 1 T butter.

Winter Hiking Tips

2011-12-06T12:17:00.000-08:00

The Great Smoky Mountains National Park is a great place to visit for a peaceful winter hike! The following winter hiking tips will help you prepare for the perfect afternoon of hiking! It’s time to hit the trails!

1) Don’t forget to dress in layers! This includes a warm hat and gloves. Dressing in layers will keep you warm and allow you to remove items as you warm up!

2) Carry a backpack made of breathable material to keep snow and rain out of your bag.

3) Wear a pair of insulated water proof boots to keep your feet dry and don’t forget the warm socks!

4) Bring plenty of food and water for you to enjoy during your hike as you will be burning calories!

Martini a la’ Smore

2011-11-29T10:18:00.000-08:00

Dancing Bear Lodge introduces one of its featured cocktails for November the “Martini a la’ Smore.” Celebrate the season by trying this cocktail at Dancing Bear Lodge or try making it at home!

Directions for making a Martini a la’ Smore
½ Vodka
½ Baiely’s Irish Cream
½ Kahlua
Graham Cracker Crumbs
Chocolate Sauce
Marshmallow

Fill martini shaker with ice at vodka, Bailey’s Irish Cream and Kahlua. Shake until chilled. Take the martini glass and gently dip the edge in simple syrup and then dip in graham cracker crumbs. With a squeeze bottle, decoratively add the chocolate sauce in the martini glass. Pour chilled drink in glass and top with a marshmallow.

Hike of the Week: Look Rock Tower

2011-11-21T12:54:00.001-08:00

As the Thanksgiving holiday is approaching this week, you know you are going to be taking in some extra calories so why not take a hike! We recommend hiking Look Rock Tower. It is one of our favorite short hikes to enjoy with your family this season!

The hike leads to an observation tower that has a stunning 360 degree view of the mountains. The short hike is worth the reward once you get to the top!

Hike directions: From Townsend, TN take US-321 to the Foothills Parkway and follow this scenic road to the Look Rock tower parking area. The moderate hike to the top is 1 mile roundtrip. Spectacular views are gained from the tower.

Spiced Cherry Cocktail

2011-11-15T08:47:00.000-08:00

Dancing Bear Lodge introduces one of its featured cocktails for November the “Spiced Cherry.” Celebrate the fall season by trying this cocktail at Dancing Bear Lodge or try making it at home!

Directions for making a Spiced Cherry cocktail:

5 fresh Bing cherries that have been soaked in spiced rum

1 oz spiced rum

Ginger Ale

Muddle cherries add rum and shake with ice. Pour over ice and top with ginger ale.

Hike of the Week: Oconaluftee River Trail

2011-11-14T09:46:00.000-08:00

As the leaves fall and open up even more vistas, we love going out and hitting the trails! This week we are headed out to the Oconaluftee River Trail.

The Oconaluftee River Trail is one of two walking paths on which visitors can walk dogs and bicycle. Pets and bicycles are prohibited on all other park trails.

The trail travels 1.5 miles one-way from the Oconaluftee Visitor Center to the outskirts of the city of Cherokee, NC. It is relatively flat, but does have a few small hills. The trail runs through the forest alongside the Oconaluftee River and offers beautiful views of the river. The Oconaluftee River Trail is frequently used by joggers, walkers and bicyclists.

Hike directions: Park at Oconaluftee Visitor Center. The trail starts near the entrance to the historic buildings area. It follows the Oconaluftee River 1.5 miles to the town of Cherokee, NC.

Wine and Dine at Dancing Bear Lodge

2011-11-11T12:11:00.000-08:00

Looking for a new date night experience? At Dancing Bear Lodge, you can sip on wine while you enjoy a delicious dinner by the fire place. It doesn’t get more romantic than a delicious meal, paired with a lovely wine, all while sitting in the glow of the roaring fire. After dinner, make a reservation to stay a while and continue your night!

Sample Menu items include:

Entrées

Braised Brisket Steak with Creamy Grits
Tomato Relish and Natural Jus

Sweet Tea Brined Pork Tenderloin with Tasso Spoon Bread
Sweet and Sour Collard Greens and Roasted Tomato Jus

Rainbow Trout with Shrimp and Grits
Cornmeal Dusted Trout, Local Andouille Sausage
Falls Mill Grits and Tomato Vinaigrette

Cider Glazed Springer Mountain Chicken
Carolina Gold Rice Risotto with Roasted Butternut Squash, Pecans
Apple Cider Jus

Seared Scottish Salmon with Black Heirloom Rice
Haricot Verts and Lemon Vinaigrette

Sample wines:

Whites:
Dr. Loosen, Riesling, Mosel, Germany, 2009
Ferrari Carano, Fumé Blanc, Sonoma, 2010
Elk Cove, Pinot Grigo, Willamette Valley, 2009
Chateau Grande Cassagne, Rose, Rhone Valley, 2010
Sokol Blosser Winery, Evolution
J.Vidal · Fleury, Viognier, Cotes du Rhone, France, 2010
Domaine Ehrhart, Pinot Gris, Alsace, France, 2008

Bubbles:
Domaine St. Michelle, Blancs de Blanc, Columbia Valley, NV
Roederer Estate, Brut, Anderson Valley, NV
Schramsberg, Blanc de Blanc, Napa Valley, California, 2007

Reds:
Parducci, Pinot Noir, California, 2009
Alamos, Malbec, Mendoza, Argentina, 2010
Erath, Pinot Noir, Oregon, 2009
Gemtree Vineyards, “Bordeaux Blend”, The Phantom, Australia, 2009
Molly Dooker “The Maitre D’ “, Cabernet Sauvignon, Australia, 2008
Ridge, Three Valleys, Zinfandel, Sonoma County, 2009
Rosemount GSM, Grenache, Shiraz, Mourvedre, McLaren Vale 2006

Hike of the Week: Appalachian Trail

2011-11-07T09:48:00.000-08:00

With the cool , crisp air of fall now upon us, Dancing Bear Lodge encourages our friends to enjoy the great outdoors by taking a hike. Each week in November, we will post a recommended fall hike. We would be remiss not to recommend the Appalachian Trail or at least a little part of it!

The Appalachian Trail is a 2,100+ mile long trail cutting through 14 states, following the spine of the Appalachian Mountains. Seventy six miles of its course are within the Great Smoky Mountains National Park, see below for directions to a 3.4 mile trek on the nation’s most famous hiking trail. The fall is a great time to give thanks to the season’s colors and the open views. Enjoy!

Hike Directions: Park at the large parking area at Newfound Gap. Cross the Newfound Gap Road at the cross-walk and look for the trail sign. Follow the Appalachian Trail to Indian Gap (where the trail meets the Clingmans Dome Road). It’s 3.4 miles roundtrip if you hike to Indian Gap and back.

There is no secret, just a classic

2011-11-02T13:00:00.000-07:00

There is nothing better to enjoy on a crisp fall night than s’mores! At Dancing Bear Lodge, we provide the ingredients for our guests to enjoy a night by the fire. We use the original s’mores recipe of graham crackers, chocolate bars, marshmallows and a warm fire. You just can’t go wrong! Spend a little time with your family this fall making s’mores! Stay tuned for a Dancing Bear s’more cocktail to be released next week!

Our Favorite Handcrafted Beers

2011-10-07T05:58:00.000-07:00

Dancing Bear Lodge recommends our favorite handcrafted beers to compliment your meal. Try one today!

Lazy Magnolia, Southern Pecan, Mississippi $6
New Belgium Fat Tire Amber Ale, Fort Collins, CO $7
New Belgium, Sunshine Wheat, Fort Collins, CO $7
Blue Moon, Denver, CO $5
Sam Adams, Boston Lager, Boston MA $5
Shiner Bock, Shiner, TX $5
Pete’s Wicked Ale, Utica, NY $6
Rogue, Dead Guy Ale, OR $6
Sierra Nevada Pale Ale, Chico, CA $6
Stone Ruination IPA, Escondido, CA $15
Arrogant Bastard Ale, San Diego, CA $15

Top Five Reasons to think of Dancing Bear Lodge this Holiday Season

2011-10-06T10:11:00.000-07:00

Looking for a good reason to escape during the holidays? Read about our Top Five Reasons to think of Dancing Bear Lodge this Holiday Season!

1. Leave the holiday stress of cooking and cleaning to us, so that you can relax and enjoy precious time with those you love.

2. Enjoy a delicious special holiday three course meal made by Chef Carter. It will leave you wanting more.

3. Escape from the busy holiday season and view our holiday decorations and the Great Smoky Mountains.

4. Sip on some hot chocolate (or wine) and relax in front of our beautiful stone fireplace.

5. Host a holiday party for your employees, friends or family and let us do all the work!

Call to make your reservations today at 800.369.0111

Chef Cater on WBIR for Rainbow Trout with Shrimp and Grits Dish

2011-10-06T10:07:00.000-07:00

Chef Carter was featured on WBIR this month for his Rainbow Trout with Shrimp and Grits dish. In case you missed his appearance you can watch it at bit.ly/o9oMY6.

Rainbow Trout with Shrimp and Grits
Cornmeal
Buttermilk
Trout Filets

Season trout with salt and pepper. Dip in buttermilk then into cornmeal to get a light coating on the flesh side only. Pan fry in clarified butter on medium high heat until golden brown, about 1.5 minutes. Flip and cook for 20 seconds.
This should be done right at serving time as the fish will loose its crispness very quick.

Grits
2 cups half and half
2 cups chicken stock (optional) can use water
1 cups stone ground grits
Salt and pepper

Bring liquids to a simmer in a non reactive pot. Add 2 t salt and 1 t pepper. Cook grits in liquid until creamy, stirring often, for about 1 hour. Adjust seasoning.

Local Andouille Sausage and Shrimp
Andouille ¼ cup, cut in half, then sliced,
1/2 Shallot julienned
Shrimp 3 per person
Cream about 1/2 cup, maybe more
White wine 1 oz
Fresh Herbs (thyme,parsley) couple pinches of each

In a sauté pan render the sausage in a couple of teaspoons of olive oil for about 1 minute; then add shallots and cook for 1 more minute. Add shrimp and sauté briefly (they will not be done at this point), deglaze pan with white wine and let it reduce by about half. Add cream and turn down heat to low. Let this simmer to reduce and the shrimp finish cooking (about 4-5 minutes). Season and add herbs.

Smoked Trout Rillette

2011-10-06T09:46:00.000-07:00

Chef Carter continues his Trout recipes this month with an appetizer dip. Get creative in the kitchen and try making it yourself.

Smoked Trout Rillette Dip
30 oz hot smoked trout, crumbled
1 T parsley and chives
6 oz crème fraiche
3 oz mayo
2 T lemon juice
2 t hot sauce
2 T minced red onion
Salt and pepper

Combine all ingredients and chill for 2 hours. Serve with crackers.

Fall Foliage Viewing Tips

2011-10-06T09:43:00.000-07:00

Do you want to experience the Great Smoky Mountains Fall Foliage at its best? Here are a few tips to help you get the most of out your experience.

• While it is impossible to predict, the last two weeks of October and early November tend to be the best time to see the beautiful red and yellow leaves.

• Take a relaxing afternoon drive to view the leaves on Clingmans Dome Road, the Blue Ridge Parkway or Foothills Parkway.

• Before setting out to view the leaves, review the Fall Foliage report from the Great Smoky Mountain National Park at www.nps.gov/grsm/planyourvisit/fallcolor.htm

• Take a hike in the Great Smoky Mountains National Park and immerse yourself in the splendor of the season on one of the suggested autumn routes including the Appalachian Trail, Inspiration Point on Alum Cave Trail, Oconaluftee River Trail, Look Rock Tower or Sutton Ridge Overlook. For directions to these trails visit www.nps.gov/grsm/planyourvisit/fall-suggestions.htm.

Call to make your reservations today at 800.369.0111

Chef Jeff Carter’s Fall Trout Salad

2011-09-28T07:17:00.000-07:00

Chef Jeff Carter takes on Trout this month with a Smoked Trout Salad and Tomato Vinaigrette dressing. Make a reservation at Dancing Bear Lodge to enjoy this beautiful salad or try making it at home yourself!

Salad
Bibb lettuce
Cherry tomatoes
Smoked trout

The salad is tossed together with the vinaigrette and then topped with fried green tomatoes

Tomato vinaigrette
1 pint cherry tomatoes
4 oz champagne vinegar
1 T roasted garlic
3 dashes red pepper flakes
1 t sugar
½ c olive oil
3 c extra virgin olive oil
2 oz crème fraiche
1 T parsley, chives, and thyme

Combine all ingredients except the herbs and olive oil in the vita prep and puree. Pour in the olive oil while the blender in running. Add herbs and season to taste.

Fried Green Tomatoes
Cut green tomatoes in ½ in cubes and soak in for at least one hour. Season and bread the tomatoes in 2 parts cornmeal, 1 part flour. Salt, pepper and add a couple of dashes of cayenne pepper. Fry at 350 degrees.

Featured Fall Cocktail “The Whiskey Cast”

2011-09-28T07:08:00.000-07:00

Dancing Bear Lodge introduces “The Whiskey Cast,” its new signature drink for the fall. The drink pairs well with trout dishes. Come to Dancing Bear Lodge to sip the new drink or try making it yourself at home!

Ingredients:
¼ slice of fresh ginger, cubed
½ lime wedge
½ tsp. honey
1 oz Prichards Tennessee Whiskey

Muddle the fresh ginger to extract the juice. Add the lime and honey and muddle to blend the flavors. Add whiskey and ice and shake till blended. Strain over rocks, glass filled with ice.

What goes best with Summer? A Beer of course!

2011-05-11T13:39:00.000-07:00

Our selection of Small batch beers is the perfect compliment to Chef Carters summer menu, and a great way to wrap up your relaxing day at Dancing Bear Lodge. Sit on the back porch, take in some rays or a star-filled sky, and sip on a cold one! We feature southern specialities like Lazy Magnolia to Belgium classics on our full list. Today we are honing in on our small batch selections, and some of these gems work like magic with the lighter dishes of the summer!

Lazy Magnolia, Southern Pecan, Mississippi $6
New Belgium Fat Tire Amber Ale, Fort Collins, CO $7
New Belgium, Sunshine Wheat, Fort Collins, CO $7
Blue Moon, Denver, CO $5
Sam Adams, Boston Lager, Boston MA $5
Shiner Bock, Shiner, TX $5
Pete’s Wicked Ale, Utica, NY $6
Rogue, Dead Guy Ale, OR $6
Sierra Nevada Pale Ale, Chico, CA $6
Stone Ruination IPA, Escondido, CA $15
Arrogant Bastard Ale, San Diego, CA $15

We feature even more of America's and Worldly Classics. So stop on by the restaurant and check out the full list.

Your Guide to Fireflies in the Smokies

2011-05-11T13:19:00.000-07:00

From June 4th through the 12th fireflies in Great Smoky Mountains National Park begin to flash in unison. The Great Smoky Mountains have 14 species of firefly in the park and this phenomenon involves all the male individuals of this one species. They are the only species in America whose individuals can synchronize their flashing light patterns.

No one is sure why the fireflies flash synchronously during mating season. Competition between males may be one reason: they all want to be the first to flash. Or perhaps if the males all flash together they have a better chance of being noticed, and the females can make better comparisons. The fireflies do not always flash in unison. They may flash in waves across hillsides, and at other times will flash randomly. Synchrony occurs in short bursts that end with abrupt periods of darkness.It is truly a spectacular site, and we encourage you to venture up to the Smokies this summer to watch the magic take place.

The following tips will help you get started on your journey to see the synchronous fireflies

Starting at 7 p.m. a trolley from the Sugarlands Visitor Center will run every 20-25 minutes to the Little River Trailhead at Elkmont. The last trolley back leaves at 11 p.m. (no private vehicles will be allowed into the Elkmont entrance after 5 p.m.- the trolley is the only transportation in and out).
Bring a blanket or a small lawn chair to sit on, a flashlight covered with red cellophane to minimize white lights, and a backpack with refreshments.
No pets or alcoholic beverages allowed.
If attempting to take pictures or video, do not use a flash. Not only does it disturb the fireflies, but your picture will turn out horrible. Try turning the flash off, setting your aperture to f11 and taking a long exposure of a few seconds. You’ll get a spooky looking glow…very cool!

Call us at 800-369-0111 for more information!

Your Base Camp of Adventure

2011-05-11T08:31:00.000-07:00

Let family memories be made while stretching your level of excitement with the following 5 Base Camp Adventures.

Hiking. Truly enjoy the natural beauty of this area by exploring one of our many trails close by, or discover the Great Smoky Mountains with more than 850 miles of hiking trails.
Cycling. Hit the paved route along the Little River through Townsend, or mountain-bike our own picturesque trails.
Tubing. Enjoy a lazy day floating down the local stream. We’ll pack a lunch for you to take along!
Fly Fishing. Test your prowess on outings led by certified guides.
Horseback Riding. Indulge your equestrian ambitions with horseback rides in the Smokies.

Learn more about our activities or reserve your Base Camp Adventure stay today!

Let’s Do Brunch

2011-03-24T10:34:00.000-07:00

There is one thing about Sunday's in the Smokies, we all like to slow down a bit, gather around a table for great company and even better food! Starting April 3rd Dancing Bear Restaurant is offering Brunch on Sundays! You can enjoy fresh takes on southern staples like Cornmeal Dusted Trout with Benton's Bacon and Grits or the new DBL Burger that Chef has spent the past winter months perfecting with house made mustard and ketchup and of course Chef’s famous pimento cheese. We are also excited to share a few beverage creations that tip their hat to classic brunch time favorites like our Smoky Mountain Bloody Mary's and Bearly Bubbly Bellini (or Peachy Paws).

Chef Carter enjoyed diving into creating Dancing Bear Restaurant's new brunch menu. "I wanted to create a menu that was both fun and approachable, while still sharing what is best about region with great trout dishes, local eggs, and of course, delicious homemade bread," says Chef Carter. The menu aims to create classic favorites while keeping up with seasonal ingredients and influences. Brunch will be offered every Sunday between 11am - 2pm.

Call 865-448-6600 to make reservations!

Spring Fever in the Kitchen

2011-03-24T10:31:00.001-07:00

Spring always triggers a chef's creative juices, and this year is no different. With the first signs of Spring already making their debut, Chef Carter shares some of the seasonal flavors and local ingredients that that make up the Spring Menu.

Currently, we are serving a dish featuring Braised Niman Ranch Pork Cheeks with Benton’s Bacon, Creamy Polenta, and Tomato Relish. Benton’s Country Hams is right up the road, in Monroe County, and they supply us with a delicious bacon product that is hickory smoked in an old wood stove. In this dish, the creamy polenta has a light sweetness that works beautifully with the smoky flavors of pork, and the tangy blend of relished garden tomatoes.

Also, new to the menu is Country Ham wrapped Mahi-Mahi with Anson Mills Farro Verde, Arugula, Lemon Vinaigrette and House-made Hot Sauce. We use Anson Mills Farro for its wonderful, old-time characteristics. Its nutty flavor complements the delicate fish and slightly salty ham. For a little kick, our hot sauce is made from the local farmer’s market selection of chili peppers. If you’ve saved room for dessert, we are featuring Falls Mill Cornmeal Cobbler with strawberries and Meyer lemon ice cream.

Read more about our restaurant or call for reservations today at 865-448-6000.

All Opened Roads lead to Dancing Bear Lodge

2011-03-24T10:14:00.000-07:00

We are excited to announce the spring opening of some of the National Park's mountain roads. During the winter, the national park closes several of the roads for maintenance as well as winter weather, but the National Park Service has opened roads that lead to some of the best hiking and views in the Smokies.

Little Green Brier opens March 11st

Parson Branch (one way, gravel road) opens March 11

Rich Mountain opens March 11

Roaring Fork opens March 11

Roundbottom/ Straight Fork opens March 11

Clingman's Dome, opens April 1

Stay tuned to our Facebook page for weekly trail openings!

Are You Ready for Spring?

2011-03-24T10:08:00.000-07:00

The warm days are rolling in, and you can bet there will be quite a few Dancing Bear cycling jerseys out on the East Tennessee roads! With Dancing Bear Bike Bash just around the corner in April, we are gearing up for a great ride. Some of you might be ready to ride year round, but if you need a refresher course to get you motivated here are a few tips to get you ready to ride April 15 - 17th, 2011!

1. Knock the dust off your bike! And get it tuned up. Make sure someone you trust looks over your bike to ensure it is ready for your first rides of the season.
2. Re-evaluate your riding. Now is a great time to look back and think about what you need to do differently this year. Did you have the tools you needed for your flat, did you carry enough water, etc.
3. Set some realistic goals. If you set goals based on your current skill level and your desires for the year, you will have a better riding season. Set a few ambitious goals, but build in smaller ones along the way. That way you can see progress, which should inspire you to accomplish the bigger ones.
4. Don’t be an eager beaver. Start short and/or slow. Most people lose some muscle mass/strength over the winter due to not riding as much. If you start too hard you could injure yourself and miss the start of the season.
5. Compare your times with the spring of last year, not your times before the winter break, as you were in better shape in the fall than the spring last year. This will help to give you a true comparison of how you are doing year after year.
6. Increase your riding time and intensity each week, but take time to recover, meaning do not ride. There is thought out there that you can engage in “active recovery”, but unless you are planning on racing this season it is a bad idea.
7. Watch and adjust your nutrition. I tend to eat differently during the winter when I am not riding as much, which isn’t always what I need when I jump back into it.
8. Stretch! I cannot emphasize enough how important this is. You should stretch every day, riding or not. You can stretch before a ride, but I usually warm up by starting my route slowly and at a high cadence. When I focus my stretching is after the ride. I tend to get better and deeper stretches, and find that I see overall improvement because of it.
9. On a scale of 1-5, strive for a 5, but know that it will probably take you six to twelve months to bump it up one number. A one is touching your ankles. A five is being able to bend over with your legs straight and placing your palms on the floor without warming up. I am not a five yet but working on it.
10. Ride in local group rides in your skill level. This will help you get reacquainted with the dynamics of riding with others.
11. Take time to enjoy yourself, it’s why you are out there in the first place.

Meet Chef Jeff Carter, Executive Chef for Dancing Bear Lodge & Restaurant

2010-03-11T12:19:00.000-08:00

Childhood
Chef Carter grew up in the coastal city of Mobile, Alabama, just 15 minutes from the gorgeous Gulf Coast—a community rich with a delicious culinary history of fresh, inventive seafood dishes steeped in the tradition of Creole and Cajun cooking. The ocean and its tasty treasures, along with vivid memories of coming home to the warm, inviting aromas and sounds of his father preparing the family meal, seem to be the beginnings of what would become Chef Carter’s life’s passion—cooking and preparing simple, satisfying and tasty dishes that let their fine ingredients speak for themselves.

Early Beginnings
Chef Carter says that his father was almost always cooking something specific to his native region’s culinary history—especially the recipes of Chef Paul Prudhomme, a Louisiana native now internationally known for his special brand of New Orleans-style Cajun Gulf Coast cooking. Once Chef Jeff Carter was old enough, he spent a great deal of time cooking with his father in the kitchen, preparing anything from Pasta Diane—a tasty concoction of pasta, mushrooms, seafood, and parsley—to amazing shrimp enchiladas and good-old-fashioned gumbo.

From Father to Son
Just watching his father incorporate those recipes into his own signature style—one replete with only the best ingredients and a careful balance of spices—inspired Chef Carter and set off a spark of culinary passion. As he grew older, Chef Carter spent many happy hours learning from and cooking with his dad. One particularly defining moment came from a gumbo cook-off.

Getting Started
“There was one instance, where we did a gumbo cook-off together with a hundred other people,” Chef Carter said. “We didn’t win, but it was fun to be out there in the morning right by the bay and cooking gumbo with my dad. Those are the kinds of things I remember,” he said of what brought him to love the culinary arts so much.

A Culinary Education
Initially, Chef Carter thought he’d want to own his own restaurant, but while in school, he soon realized that what he wanted to do was singular and specific—he wanted to create the food, plan the menu, pick out the ingredients, and create delicious meals that would warm the heart and put a smile on his guests’ faces. So he switched his major and directed all his passion toward the pursuit of culinary arts.

Early Career
Prior to becoming Executive Chef at Dancing Bear Lodge & Restaurant, Chef Jeff Carter whetted his skills at numerous fine restaurants, including the world-renowned Blackberry Farm, where his skills as a Southern cook took a new turn under the guiding hand of Chef John Fleer.

East Tennessee Cuisine
“I studied under Fleer. He taught me a lot about Southern cooking and (regional) cuisine, so that stuck with me. I carried some of that to Dancing Bear,” he said. “We’ve created our own style of cuisine, but Fleer definitely taught me the finer points of cooking and preparing food from our region. I knew Southern (cuisine),” Chef Carter said, “but not this region.”

Under the tutelage of Chef John Fleer, Chef Carter learned the ins and outs of what makes this region’s cuisine so special. “People in East Tennessee have all the ingredients they need to get them through the cold months and since they have such an abundance of produce, they learned how to do something with it.” A great deal of this region’s flavor, Chef Carter said, comes from pickling and what is called “chow chow,” which is basically relish. “It’s just part of the raw experiences of this style of cooking, he said. Something so simple as pickled carrots can make a dish and it just screams this region.”

Regional & Sustainable Cuisine
At Dancing Bear, almost every dish you enjoy is crafted from local and regional ingredients. Whether it be the fresh rainbow trout, some of the world’s best ham and bacon, tender chicken from a nearby farm, stone-ground grits, tasty relishes or farmer’s market produce, just about everything you eat in Dancing Bear Restaurant comes from within a 50-mile radius of their kitchen, something Chef Jeff Carter finds very fulfilling.

“We just don’t have to buy produce and proteins and get it shipped down on 18-wheelers or have it flown in from California to put out a great meal,” he said. “We can do it from the food that surrounds us. I’m very passionate about that. Supporting the local community is just very big for me.”

While regional and sustainable cuisine is certainly a popular trend in culinary circles, and Chef Carter is thrilled about this, he said it’s his and his staff’s love for what they do that translates such a socially conscious act into truly delicious food. “If you didn’t have the passion for it,” he said, “…you could never pull it off. So that’s where it starts, with a passion that comes from within.”

Inspiration & Passion
Anyone who’s been lucky enough to try Chef Carter’s deceivingly simple dishes will say with a resounding yes that he and his team pull this regional, sustainable cooking off effortlessly, and that the passion for the cuisine is evident in every delectable bite. From greens, potatoes and grits to a new seasonal avocado soup to a 12-hour braised brisket, every plate put in front of you is a testament to Chef Carter’s talent and passion for transforming fresh, regional ingredients into dishes that are incomprehensibly delicious.

Keeping it Simple
When asked about his cooking philosophy, Chef Carter said, “I like to keep things simple and comfortable. I try not to put too many ingredients into a single dish. I feel like it confuses the palate…if you’re using great product, great cooking techniques and you season your food well, you don’t need 15 different flavors going into a dish.”

And while his ingredients and purpose are straightforward, the final product, as always is a masterpiece. Not that Chef Carter would tell you that. He lets the food speak for itself.

The Ultimate Reward
As with all art, the end result of all the long, hard hours of work is a finished product that provides transcendent satisfaction…something that Chef Carter provides on a daily basis. “When you’re cooking,” Chef Carter said, “your heart and soul goes into it and it’s very rewarding when people enjoy that. That’s the payoff. That’s the reward.”

Coming Home to the Dancing Bear Lodge
Chef Carter plans the menus, comes up with the recipes and is on the front lines at Dancing Bear Lodge & Restaurant every night. Whether creating a special event menu, a tasting menu, a holiday menu or the nightly a la carte menu, Chef Carter can take a single ingredient, like the gorgeous Japanese yam found at local farmer’s markets, and design an entire menu around it. Simplicity, and letting the food do the talking, as always, is key when it comes to Chef Carter’s cooking philosophy. This sense of simplicity and comfort spills over into the restaurant itself.

Just Like Coming Home
Chef Carter describes Dancing Bear Restaurant as, “Comfortable…you just feel like you’re home here. And that’s what I try to create with the food. It’s not intimidating.” And like the best things in life, artistry is so much more welcomed and fully received when it’s provided, like Chef Carter’s fine East Tennessee cuisine, with a warm atmosphere, and open arms. Just like coming home.

Welcome to Dancing Bear Dispatches!

2010-03-01T11:30:00.000-08:00

We're so glad you're here. We at Dancing Bear consider our Lodge and Restaurant—from every member of our passionate team to the countless delighted guests who have found respite, connection and joy on the gorgeous surrounding grounds, its numerous opportunities for outdoor adventure, amazing food and rustic yet luxurious atmosphere—to be a home away from home for our guests. If you're reading this blog, we invite you to join us at Dancing Bear Lodge anytime, and have launched this blog in an effort to keep you up-to-date on the latest goings on at Dancing Bear Lodge & Restaurant.

Over the course of our blogging journey, we’ll introduce you to our team, including me, Matt Alexander, co-founder and Managing Partner of Dancing Bear. We’ll let you know what brought me here, what I do everyday at work, as well as a few of my other passions—which include competitive cycling and running our annual Bike Bash (April 30 – May 2, 2010), one of our favorite and most popular events welcome to experienced cyclists and families alike.

We’ll also introduce you to other members of the Dancing Bear Family—my wife Christy, who isn’t necessarily an employee at Dancing Bear—but brings a wealth of knowledge and support to things dear to my heart, which for the past few years, has been the growth and nurturing of our children as well as the Lodge.

You’ll also meet our renowned Executive Chef, Jeff Carter, who executes his passion and talent, with verve and humble tenacity every day in our Restaurant. Carter’s career is exemplary, and has included a long and well-respected post at Blackberry Farm, a Relaix & Chateaux award-winning property that has gained national accolades from such revered publications as Gourmet, Bon Appetit, Food & Wine and Southern Living.

I’m also excited to let you in on the daily operations that keep our entire place operating smoothly by introducing you to the people who keep everything in the front of the house running as beautifully as a well-choreographed dance—especially Simon Smith, our resident world-traveling, consummately professional Hotel Manager and Food & Beverage Director, who keeps every element of Dancing Bear Lodge working like a well-oiled machine.

Our Director of Sales, Melanie Clifford, is so dedicated and passionate about her work that she is often mistaken as owner of Dancing Bear Lodge. And we think that’s a good thing. She keeps our name and our purpose alive as she promotes our lodge, activities, amazing restaurant, guest services and virtually everything that involves Dancing Bear with an admirable and invested dedication. In every word she speaks, anyone can tell how much she loves what she does and how much she believes in our unique place in the hospitality world.

We so look forward to giving you a peek into our world, and welcome your feedback. Let us know what you’d like to see on this blog. Let us know what you don’t want to see or read about. This is for you. And whether we’ve met you or not, we cannot wait to welcome you into our warm, rustic and truly one-of-a-kind Lodge and Restaurant known as Dancing Bear Lodge—Your Vacation Basecamp of the Great Smoky Mountains.