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Chef Frank Downs Gets Creative

Frank is never too busy that he can’t think of new ideas. Breakfast fruit 2016This week he produced a pretty fruit cup to serve at breakfast, taking the time to hollow out an orange and filling it with sliced honeydew, kiwi fruit, strawberries and blueberries.  The thinly sliced honeydew gives the fruit cup the benefit of added height and drama.

Frank also wanted to produce a breakfast dish which would accommodate guests who are vegetarians who eat fish.  He came up with Buckhorn’s Bayou Breakfast, the layered dish you see below:  hash browns followed by crunchy fried shrimp, spinach, creamy scrambled eggs and a garnish of chopped tomatoes and green onions.  He finished it off with a great aioli sauce.  Our guests, whether vegetarians or not, really went for it.  We think the secret of the dish was the crunchy shrimp!

Breakfast Shrimp