February 24, 2020
Park Hosts Record Visitors in 2019
More than 12.5 million visitors came to the Great Smoky Mountains National Park in 2019, an increase of more than 1 million over 2018. The three main entrances, which accounted for more than two thirds of all park visitation, are near Gatlinburg, Townsend, and Cherokee.
Monthly visitation records were set during January, March, April, June, and May. Park Superintendent Cassius Cash said in a recent issue of the Great Smoky Mountains Association newsletter, “I am very proud of our employees who work hard each day, along with our volunteers and partners, to help provide outstanding visitor experiences and to protect the resources that people come here to enjoy.”
Chief Ranger Lisa Hendy is intent on ensuring that visitors enjoy the park safely. Her focus is on Preventive Search and Rescue. You can find out more about her plans in the Spring 2020 issue of Smokies Life Magazine http://www.smokiesinformation.org.
Tips for Avoiding Crowds
The Park reports that most people tour the park between 10 am and 6 pm. By visiting earlier, or later, you will find the trails less crowded. The most heavily used areas of the Park are the Cades Cove Loop Road and the Newfound Gap Road. Lesser-used places include Abrams Creek, Balsam Mountain, Cosby, Fontana Lake, and Heintooga Ridge Road.
Visitors can avoid crowds by avoiding peak hike times.
The peak seasons in the Smokies are the months of June and July and October. Visiting at other times mean fewer other guests.
Luckily for our guests, Buckhorn Inn is located out of the crowds in Gatlinburg and Pigeon Forge. We are only a mile and a half from the Greenbrier entrance to the Park, which is one of the lesser used. And finally, our Great Winter Escape and Great Summer Escape packages coincide with the quieter times in the Park! We look forward to seeing you soon.
February 8, 2020
Some Salmon Evening
Close up of young couple toasting with glasses of red wine at restaurant
What to serve for a special dinner? How about baked salmon stuffed with goat cheese and spinach? The beautiful green of the filling peeking out from the salmon makes a gorgeous presentation. Add a green salad and some pan-fried potatoes and you have a great meal! The fish can be stuffed in advance and refrigerated, making this a great company meal. We recommend serving a crisp Sauvignon Blanc with this dish. The vibrant acidity of the wine will cut through the richness of the cheese. If you prefer a red wine with your salmon, try a Pinot Noir like the La Crema that we serve at Buckhorn Inn. The bright, juicy fruit flavors of the wine will complement the salmon.
Salmon with Goat Cheese and Spinach
10 ounces frozen chopped spinach, thawed and drained
½ cup cream cheese, room temperature
½ cup goat cheese, room temperature
8 salmon fillets with skin, each about 1” thick
Olive oil
2 cups panko bread crumbs
1 stick butter, melted
Preheat oven to 450. Mix cream and goat cheeses. Stir in spinach. Season to taste with salt and pepper. Cut a ¾” deep slit down the center of each salmon fillet. Fill each slit with the spinach mixture. Brush a rimmed baking sheet with olive oil. Place the fillets on the sheet, skin side down, and sprinkle with salt and pepper. Mix crumbs and melted butter. Top salmon with the butter and panko crumbs, pressing to adhere. Bake until the salmon is opaque in the center, about 12 minutes.
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