Let’s Do Brunch

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

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

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?

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

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!

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.