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
Friday, October 7, 2011
Thursday, October 6, 2011
Top Five Reasons to think of Dancing Bear Lodge this Holiday Season
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
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
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.
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
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.
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
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
• 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
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