Blog
September 13, 2024
Bounty of Vegetables Soup
Chef Frank recently used a farmer’s market of fresh produce to concoct an amazing vegetable
soup. It was so delicious that we received many requests for the recipe from the evening’s
diners. Of course the soup was one of his “of-the-moment” inspirations…not from a written
recipe! While I can’t share with you exactly what he did that night, the recipe below is easy,
fresh, and takes advantage of late summer vegetables. I encourage you to be like Frank, and add
in whatever looks fabulous from your garden or market!
I would serve this with some crusty
bread. A bottle of Oyster Bay Sauvignon Blanc would pair nicely with this soup.
4 ears of corn
2 tablespoons olive oil
1 sweet onion, chopped
Salt and pepper
2 cans (14.5 oz each) chicken broth
1 cup of dry white wine
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 tablespoon tomato paste
2 zucchini, thinly sliced
8 ounces green beans, snapped into thirds
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup orzo
Method: With a sharp knife, cut kernels from cobs. Over medium heat, heat olive oil. Add onion and
season with salt and pepper. Cook until translucent, stirring occasionally. Add the wine and
herbs and simmer for about 5 minutes. Add broth and one cup of water. Bring to a boil and
add paste, zucchini, green beans, corn kernels, tomatoes and their juice, and orzo. Cook,
uncovered about
August 8, 2024
Gone Fishing…Just for the “Halibut”!
What does halibut fishing have to do with the Buckhorn Inn? Well, guests often ask us where innkeepers go and what they do on vacation. This summer, Jack and I headed to Homer, Alaska for our first halibut fishing adventure. Alaska is renowned for halibut fishing, with a rich population of the fish in the Cook Inlet.
Our Fishing Adventure
We booked a charter http://North country charters.com, obtained our fishing licenses and off we went! It was a calm, sunny day when we left the dock shortly after 6:30 am. We went out about two hours and saw otters, puffins, and other wild life. When we reached the fishing area, our captain baited our hooks with herring which were larger than any fish I had ever previously caught!
When I got a solid bite, the captain urged me to “Reel, reel, reel!” I reeled for all I was worth! The fish was about 200 feet down and I was reeling in a flat fish with a lot of drag plus the three-pound weight. After awhile the captain steadied my pole so that I could reel with two hands. I felt a bit like The Old (Wo)Man and the Sea! When I finally landed my fish, the captain estimated its weight at 40 lbs. That was a keeper! Jack brought in a 58 lb halibut and we both caught our limit plus some cod.
Our captain recommended a place on the spit to process our fish. They picked it up right from the boat, cut and packaged it, froze it, and shipped it home to us. We now have a freezer full of delicious fish! I have been preparing it in several ways. So far the simplest preparation has turned out to be Jack’s favorite. I hope you enjoy it!
Landing a 40-lb halibut is quite the workout!
Herb-Baked Halibut
3/4 cup panko crumbs
1/3 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon coarse salt
1/4 teaspoon black pepper
4 6-oz halibut fillets
Preheat the oven to 400 F. Line a baking sheet with parchment paper. Combine the bread crumbs, herbs, oil, and seasonings in a bowl. Rinse fish fillets and pat dry. Place fish on the baking sheet. Spoon the crumb mixture over the fish and lightly press down. Then bake until the topping is lightly browned, about 10 to 15 minutes. Serve with lemon wedges. Make 4 servings.
April 23, 2024
Tasting A Bit of History—Chocolate Chip Blondies
By Sharon Mellor
Buckhorn Inn afternoon treats are very popular with guests—none more so than our blondies.
The blondie is an American creation. The first recipe for the dense, butterscotch-flavored bar
was published in 1896 by Fannie Farmer. These delicious bar cookies were called “brownies”
after the elfin characters created by Palmer Cox. Chocolate brownies did not become popular
until a decade later when the rapid expansion of chocolate manufacturing made the product
easier for Americans to purchase. And once chocolate brownies became the norm, the cookies
without chocolate became known as blonde brownies, or blondies.
Blondies were created before brownies, but named after them. Confused yet? At any rate, blondies are delicious! This recipe,
which yields 12 bars, adds chocolate and walnuts to the rich batter. If you like, coconut also makes a delicious addition.
I made these for our recent Wines and Spines gathering, so rest assured these are book club endorsed!
Chocolate Chip Blondies
1/2 lb unsalted butter at room temperature
1 c light brown sugar, lightly packed
1/2 c granulated sugar
2 t vanilla extract
2 large eggs, at room temperature
2 c flour
1 t baking soda
1 t kosher salt
1 1/2 c chopped walnuts
1 1/4 lb semisweet chocolate chips
Preheat the oven to 350 F and grease and flour an 8 x 12 x 2” baking pan.
Cream the butter and sugars on high speed until light and fluffy. Add the vanilla and the eggs
one at a time. Sift together flour, baking soda, and salt. Mix the flour mixture into the butter
mixture on low speed. Fold in the walnuts and chocolate.
Spread the batter into the prepared pan. Bake for 30 minutes. Toothpick will not come out clean. Cool in pan before cutting into bars.
January 17, 2024
Plein-Air Painting Workshops Held at Buckhorn Inn
For years now Rachael McCampbell has been leading plein-air workshops in the Smokies. Offering Buckhorn Inn as a home base for a painting trip has been a highlight. “I fell in love with the Buckhorn Inn the minute I walked in. The historical charm and beauty of the rooms, the property’s private setting and the views of the mountains really struck me. And of course the stellar food and friendly staff make this time in the mountains a perfect ‘Art-cation’,” she states.
McCampbell has been a professional artist her whole life. After graduating from the University of Georgia, she lived and worked in Italy, England, New York and Los Angeles, moving back to Franklin, TN in 2008. Having been raised on a farm in south Knoxville, the landscape always resonated with her. “We had a lease with the National Park for 10 years in Cades Cove. This was back when you could run cattle and horses there. We had a temporary residence (where the rangers lived) and spent glorious weekends in the mountains playing in streams all day. My love of the Smokies was cemented in my childhood.”
Rachael’s art is inspired by the beauty of the Great Smoky Mountains.
Plein-Air Painting Inspired by Smoky Mountains
Sharing her love of the mountains and its inherent beauty is what inspires McCampbell to lead these trips each year. She also plans her painting time each year around the scheduled display of the synchronized fireflies in early June. “The magic of sitting in the dark watching the emergence and dance of these unique creatures is incredibly special for my guests. We have been honored to be invited to observe the fireflies and foxfire on a private property that abuts the Great Smoky Mountains National Park.”
McCampbell’s workshops are for 7 nights. She takes the group to different locales to paint, gives demonstrations and works with each student almost all day long. They gather before dinner to discuss all aspects of art and McCampbell sometimes does a second demo in the evening or a powerpoint presentation discussing art. “The trip is highly educational and hands-on but also very personal. My prayer is always that the folks who come on my trips become lifelong friends and painter buddies—and they DO!”
For more information, or to register for the 2024 painting workshop, please visit Rachael’s website http://Www.rachaelmccampbell.com
January 3, 2024
Buckhorn Inn Receives “Best Meal” Praise
Dinner at Buckhorn Inn was honored to be named a “best meal” of 2023 by The Grub Scout. The Grub Scout writes a regular column in the Knoxville News Sentinel. http://Www.knoxnews.com The Scout wrapped up the year by recapping some of his/her favorite restaurant outings. In the December 29 issue, he/she identified the 10 eateries that impressed him/her the most out of the more than 60 restaurants, food trucks, and other vendors he/she visited and reviewed in the previous 12 months. Here is the Buckhorn Inn review of the meal Chef Frank prepared as it appeared.
Buckhorn Inn
Although I lived in Sevier County for 10 years at one point in my life, I had never been to Buckhorn Inn until The Grub Spouse and I received a gift certificate to the Gatlinburg bed and breakfast. While there, we sat down to a dinner that turned out to be one of the highlights of our wedding anniversary celebration. The meal was served at a fixed price of $40 per person, and considering the food itself—five onion soup, rack of pork topped with peach barbecue sauce, duchess potato casserole, steamed broccoli, and a brown-butter almond torte with brandied cherries—not to mention the daytime views of Mount LeConte, adding Buckhorn Inn to be a Favorite 10 (you don’t have to be a guest to dine there) was a no-brainer.
The article featured a photo of our brown-butter almond torte with brandied cherries.
Other Mentioned Restaurants
The Buckhorn Inn was in excellent company! The Grub Scout recommended several of our favorite restaurants—and several which we are looking forward to trying. The Grub Scout also singled out Hong’s Kitchen, Knoxville; Tarik’s North African, South Knoxville; Fire & Salt, Oak Ridge; Seasons Innovative Bar & Grille, Farragut; Foothills Milling Cafe, Maryville; Van Edom’s Wine Bar, Farragut; Elkmont Station, Farragut; Wilder at Windy Hill Farm & Preserve, London County; and Fire & Smoke, Knoxville.
Here’s to another year of delightful dining!
November 25, 2023
Pollinator Gardens Creating a Buzz!
What Buckhorn Inn Is Doing to Protect Pollinators and Their Habitat
By Sharon Mellor
Bees, butterflies, and other pollinators play a key role in moving pollen between flowers. Scientists estimate that one out of every three bites of our food has been created through the help of pollinators. Imagine a world without our favorite fruits, vegetables, coffee, nuts, and
chocolate!
Unfortunately, pollinators are facing many threats. As native plants are being replaced by nonnative
gardens, roads, lawns, and buildings, pollinators lose the food and nesting sites that are necessary for their survival. For migratory pollinators, long distances between prairies and meadows means that many will die during their journey.
While careful use of pesticides and herbicides can reduce invasive non-native species, improper use can harm wildlife, including pollinators. And finally, climate change can cause some species to starve. As temperatures warm, flowers are blooming earlier. If the blooms die before the insects who feed on those blooms arrive, many pollinators will die.
Buckhorn Inn is doing its part to protect pollinators and their habitat.
One of our new projects this fall has been to plant milkweed in several patches. Milkweed is essential for the survival of monarch butterflies. The butterflies only lay eggs on milkweed plants and the hatched caterpillars feed exclusively on the leaves of milkweed. We planted common and showy milkweed and butterfly weed this fall so that the cold temperatures and moisture will encourage spring germination. The milkweeds will grow from 2 to 5 feet tall. the star-shaped flowers will attract many pollinators with their yellow, green, purple, pink, and orange flowers. We expect to see native bees, honey bees, hummingbirds, and many types of butterflies. In the fall, the large seed pods will split open and efficiently self-sow.
We also have been experimenting to find a “low mow” schedule that works well for us. By allowing our grass to grow a bit longer and letting weed flowers like dandelions bloom, our
lawns will provide nectar and pollen to help pollinators thrive.
Hand-in-hand with these efforts, we are examining our use of pesticides, fungicides, and herbicides. In particular, widely-used neonicotinoids are absorbed by plants and can be present in pollen and nectar, making them highly toxic to bees. We will never use common brands like Sevin, Orthene, and Raid in an area where bees might feed. When we find we do need to use pesticides, we will follow recommended practice and spray them carefully on still days very early or late in the day to give them time to dry before the bees come to feed.
We also expanded our plots of native wildflowers over the summer. Our wildflower plots include black-eyed susan, blood root, beebalm, fire pink, iron weed, joe pye weed, cone flower, thistle, wild geranium, and other wildflowers native to eastern Tennessee. Our honeybee hives love them! Mariupol’s hive did produce some honey this year. Unfortunately, we had some rainy days during the prime nectar flow, so the workers hung around inside instead of foraging. We harvested about seven partial frames which resulted in about a gallon of amber goodness. We did not harvest any honey from Milan’s hive this year, but the bees appear strong going into the winter. We are planning to insulate the hives and provide them winter feed consisting of sugar and pollen patties.
Please visit us next summer and check out our bee-utiful gardens!
August 29, 2023
Listen Like the Locals! Live Music Abounds
Guests often ask me for recommendations on what the locals do for fun in Gatlinburg. One of the things that Jack and I enjoy is listening to live music. Some of the large venues downtown, like Ole Red and Jason Aldean’s, have live country music. But we, and many locals, prefer the wide range of performers at local haunts like Three Jimmy’s Good Time Eatery and Split Rail Eats. Let me introduce to three of our favorites.
Mark Meyer
If you attended the Buckhorn Inn’s Riverboat-themed New Years Eve party a few years ago, that was Mark at the piano entertaining us with ragtime and jazz. Mark studied music at Maryville College and the University of Tennessee. He plays classic rock, country classics, and original tunes in jazz fusion, rock and other styles. I especially love Mark’s repertoire of turn of the century ragtime—Scott Joplin, Eubie Blake, Joseph Lamb, and others. His jazz catalog includes standards by Duke Ellington, Fats Waller, George Gershwin, Cole Porter, Dave Brubeck, Miles Davis, and more!
Live music at Split Rail on September 8 will feature Mark and Friends!
Mark has been invited to do ragtime and jazz presentations for the Knoxville Jazz Society and the Knoxville Symphony Orchestra League.
He sometimes appears with Grammy award-winning singer/songwriter Taylor Brooks, sometimes as part of the Brews Brothers, and sometimes with Kirk Fleta (see below).
Kirk Fleta
Kirk is a singer, songwriter and guitarist. We were drawn to him because of his catalog of James Taylor and Neil Young. But we stayed because of his original songs, like “Bare Bones.” He sings with palpable passion — and endears himself to the crowd with his boyish charm. He plays “energetic acoustic rock with delta slide and flamenco overtones” according to his artist biography. Whatever—we like it! He comes by his musical talents honestly. We recently learned his grandfather was a world-famous Spanish tenor and his mother toured the world with her pop music.
Neesee Hurst
If you have read “Midnight in the Garden of Good and Evil”, you are familiar with the pianist Emma Kelly, the “Lady of 6,000 Songs”. Well, if Ms. Kelly knows 6,000 songs, Neesee Hurst knows at least 24,000! And she plays by ear!
Originally from South Carolina, Neesee is beloved by the local community. Not only for her wide selection of music, but for her warm and lovely spirit. She plays from 3:00 pm on Wednesday through Sunday at Three Jimmy’s. In the mood for Petula Clark? Steely Dan? Johnny Cash? Crash Test Dummies? Guns and Roses?Neesee plays it all and loves to take requests. If you are in the mood for a giggle, ask her to play “You Can’t Hide Those Thunder Thighs.”
We hope to see you enjoying local music with us!
June 19, 2023
Buckhorn Inn Uses AI for this Post
As the proud holder of a degree in journalism, I have been particularly interested in the use of Artificial Intelligence (AI) to compose articles, essays, poems, etc. So, I used Bing’s creative writing AI as an experiment. I asked it to write a 300-word blog post promoting a stay at the Buckhorn Inn in Gatlinburg, Tennessee. The following copy is presented exactly as it was generated.
AI Blog Post
# Why You Should Stay at the Buckhorn Inn in Gatlinburg Tennessee
If you are looking for a cozy and charming place to stay in Gatlinburg, Tennessee, you should consider the Buckhorn Inn. This bed and breakfast has been a favorite destination for visitors to the Great Smoky Mountains since 1938. Here are some reasons why you should book your next getaway at the Buckhorn Inn.
## Stunning Views
The Buckhorn Inn offers the grandest Smoky Mountain views of any Gatlinburg bed and breakfast. You can enjoy the ever-changing scenery of the mountains and meadows from your private balcony, patio, or window. The inn is situated less than a mile from the Great Smoky Mountains National Park, so you can easily access the hiking trails, wildlife, and natural wonders of the area.
## Elegant Rooms
The Buckhorn Inn has a range of accommodations to suit your preferences and budget. You can choose from traditional inn rooms, private cottages, or full guesthouses. All of them are elegantly furnished and decorated with period charm and modern amenities. You can expect to find comfortable beds, air conditioning, flat-screen TVs, kitchenettes, and complimentary toiletries in your room. Some rooms also feature fireplaces, whirlpool tubs, or jacuzzis for extra relaxation.
## Delicious Food
One of the highlights of staying at the Buckhorn Inn is the delicious food. The inn serves a complimentary breakfast every morning, featuring fresh fruit, homemade pastries, eggs, bacon, and more. You can also enjoy a four-course dinner every evening, prepared by the inn’s chef using local ingredients. The menu changes daily and offers a variety of dishes, such as roasted duck, grilled salmon, beef tenderloin, and vegetarian options. You can dine in the elegant dining room or on the terrace overlooking the mountains.
## Friendly Service
The Buckhorn Inn is known for its friendly and attentive service. The innkeepers and staff are always ready to help you with anything you need, from booking tours and activities to providing recommendations and tips. They will make you feel welcome and pampered during your stay. The inn also has a library, a meeting room, a gift shop, and free Wi-Fi for your convenience.
The Buckhorn Inn is more than just a place to sleep. It is a place to experience the beauty, history, and hospitality of Gatlinburg and the Smoky Mountains. Book your stay today and see for yourself why the Buckhorn Inn is one of the best bed and breakfasts in Tennessee.
So, what do you think? I noted a few things I would not have written: we don’t regularly serve roasted duck, we do not offer dining on the terrace, and jacuzzis are brand-name whirlpool tubs. But by and large, I think this is a serviceable blog post. I did note that it did not score well on readability. The article contained more passive voice than recommended and we considered difficult to read. I intend to continue writing the blogs personally, but perhaps AI could be a good tool for research, or for brainstorming blog ideas.
June 12, 2023
Summer Wildflowers in the GSMNP
The Great Smoky Mountains National Park (GSMNP) has more kinds of flowering plants than any other North American National Park. In fact, the GSMNP boasts more than 1,500 varieties of flowers!
Perhaps the most well-known are the spring ephemerals—so called because they appear in late winter, flower, fruit, and die back within two months. They emerge beginning in February and are usually gone by the end of June. Spring wildflower walkers can see lady slippers, fire pinks, columbine, bleeding heart, jack-in-the-pulpit, little brown jugs, violets and many others.
Summer Wildflowers Are Magnificent
But that doesn’t mean that spring is the only season to view wildflowers. The display continues with cardinal flowers, pink turtleheads, Turk’s cap lily, small purple-fringed orchids, bee-balm, butterfly weed, black-eyed Susan’s, and jewel weed, among others.
Black-eyed susans bloom during the summer months. Photo by Julie Blake Edison.
Rosebay rhododendron blooms during July in the mid elevations. In the summer sourwood trees produce their small, bell-shaped white blossoms. Sourwood honey is prized for its light amber color and flavor of anise and spice. This tree is only grows in the Eastern mountains. To connoisseurs, it has a richer and more concentrated flavor than the more common clover or wildflower honey. Some local eastern Tennessee businesses have sourwood honey for sale. http://Applebarncidermill.com
Summer wildflower seekers can find beautiful blooms later in the season, well into fall. Look for goldenrod, sunflowers, iron weed, mountain gentian, monk’s hood, coneflowers, and asters. Purple Joe-Pye-weed can reach heights of ten feet! From October through January you can find the yellow blooms of witch-hazel. The late summer/early fall weather is nice for hiking, and the trails are less crowded after the children have returned to school.
We look forward to seeing you this summer! And don’t forget that we offer hearty and delicious packed lunches for $12 to fuel you on your wildflower tramp.
April 24, 2023
Spring into Spring with Classic Cream of Asparagus Soup
This classic soup is simple, can be made ahead, and is a great way to celebrate fresh, inseason asparagus. The silky, rich, green soup is beautiful as well as delicious. Just add some
warm sourdough bread and a green salad and you have a beautiful, light supper! Asparagus is
notoriously difficult to pair with wine—it can make the wine taste very vegetal or grassy. The
addition of cream in this recipe makes the soup more wine-friendly. Crisp, sparkling wines like
Champagne, Cava, or Prosecco will pair very nicely with this soup. Other options might be a
refreshing Sauvignon Blanc or an unoaked Chardonnay, like the Mer Soleil Silver we offer as an
Innkeeper’s Special at the Inn.
2 pounds green asparagus
1 large, sweet onion, chopped
3 tablespoons unsalted butter
5 cups chicken stock
1/2 cup heavy cream
1/2 teaspoon fresh lemon juice.
Cut the tips from 12 asparagus spears and reserve. Cut all remaining asparagus into 1/2 inch
pieces. Cook onion in 2 tablespoons butter over low heat, stirring, until soft. Add cut
asparagus and salt and pepper to taste. Cook and stir for 5 minutes. Add the stock and
simmer, covered, for 20 minutes. The asparagus should be tender. Add the heavy cream. Use an immersion blender,
or a regular blender, to purée soup. Add the reserved asparagus tips and bring to a boil. Taste
and add salt or pepper if necessary. Once the asparagus tips are tender, whisk in one
tablespoon of butter. Add lemon juice and serve. If making ahead, do not add last tablespoon
of butter and lemon juice until after the soup is reheated. Makes four servings
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