Blog
June 8, 2025
Birds at Buckhorn Inn
Buckhorn Inn is a haven for birds. Here is a list of just some you can find here. Three of our employees are keen birdwatchers, so if you want more information talk to Libby, Karen or Bob.
Water Birds
- American Black Duck
- Belted Kingfisher
- Bufflehead
- Canada Goose
- Gadwall
- Green Heron
- Great Blue heron
- Green-winged Teal
- Mallard
- Mute Swan
- Northern Pintail
Vultures, Hawks and Eagles
- Bald Eagle
- Black Vulture
- Broad-winged Hawk
- Cooper’s Hawk
- Northern Harrier
- Peregrine Falcon
- Sharp-shinned Hawk
- Red-shouldered Hawk
- Red-tailed Hawk
- Turkey Vulture
Upland Gamebirds
- American Woodcock
- Mourning Dove
- Northern Bobwhite
- Rock Pigeon
- Ruffed Grouse
- Wild Turkey
- Wilson’s Snipe
Owls
- Barn Owl
- Barred Owl
- Eastern Screech Owl
- Great Horned Owl
- Northern Saw-whet Owl
- Short Eared Owl
Woodpeckers
- Downy Woodpecker
- Hairy Woodpecker
- Northern Flicker
- Pileated Woodpecker
- Red-headed Woodpecker
- Red-bellied Woodpecker
- Yellow-bellied Sapsucker
Other Common Birds
- American Crow
- American Pipit
- American Robin
- Blue Jay
- Blue-gray Gnatcatcher
- Brown Thrasher
- Brown-headed Nuthatch
- Carolina Chickadee
- Carolina Wren
- Cedar Waxwing
- Chimney Swift
- Eastern Bluebird
- Eastern Kingbird
- Eastern Phoebe
- European Starling
- Golden-crowned Kinglet
- Hermit Thrush
- House Wren
- Loggerhead Shrike
- Lousiana Waterthrush
- Northern Mockingbird
- Northern Rough-winged Swallow
- Northern Waterthrush
- Purple Martin
- Ruby-crowned Kinglet
- Ruby-throated Hummingbird
- Tree Swallow
- Tufted Titmouse
- White-breasted Nuthatch
- Wood Thrush
- Common Nighthawk
- Whip-poor-will
- Chuck-will’s-widow
Sparrows and Finches
- American Goldfinch
- Chipping Sparrow
- House Finch
- House Sparrow
- Purple Finch
- Song Sparrow
- Swamp Sparrow
Goatsuckers
- Chuck-will’s-widow
- Common Nighthawk
- Whip-poor-will
Warblers and Vireos
- American Redstart
- Black-and-white Warbler
- Black-throated Blue Warbler
- Black-throated Green Warbler
- Blue-headed Vireo
- Blue-winged Warbler
- Brown-headed Cowbird
- Cerulean Warbler
- Common Grackle
- Common Yellowthroat
- Eastern Towhee
- Golden-winged Warbler
- Hooded Warbler
- Indigo Bunting
- Northern Cardinal
- Northem Parula
- Orchard Oriole
- Ovenbird
- Palm Warbler
- Pine Warbler
- Red-eyed Vireo
- Rose-breasted Grosbeak
- Scarlet Tanager
- Summer Tanager
- Worm-eating Warbler
- Yellow-breasted Chat
- Yellow-rumped Warbler
- Yellow-throated Warbler
- Yellow-throated Vireo
May 8, 2025
Blog About the Frog
Our newsletter article about our lovelorn frog has inspired several of you!
By Linda Nunley
There once was a froggie named Freddie,
He was named by our innkeeper Debbie,
When we woke, he would croak . . .
Well, that’s how he spoke!
In a way that would couldn’t forget he.
Freddie’s Message by Rick Bartz
Hello there folks, don’t mind me
For I’m only a small frog, you see
And I’ve spotted a nice lady frog over in that tree.
You might not think much of her, she is a bit green
But to me she’s quite a nice sight.
So if my croaks are loud and give you a fright
Please try to be as understanding as you can.
And if you happen to see her please pass along this tidbit,
Just tell her that Freddie says ribbit.
By William Smith
You sing your song so lonely and loud
Hoping a mate will come your way
Your manly tones hold promise of love,
A romance with great vigor that could make a lady proud.
We listen with hope that your song will be joined
By The music of a female with equal desire
To share your puddle and quench the fire,
That keeps you singing so filled with need,
So we will get some sleep while your breed.
January 28, 2025
Sip our New Sparkler with Artichoke-Blue Cheese Bisque
Buckhorn Inn is proud to add Marques de Caceres Cava to our wine list! Cava, which means
“cellar” in Catalan, is the descriptor of sparkling wines made in one of eight wine regions of
Spain. Cava is crafted using the traditional methods of Champagne. But because the
Mediterranean region is warmer and sunnier, Cavas generally are less acidic than Champagne.
Cava is dry with a round finish that balances brightness with supple fruit and a creaminess. The
Marques features green apple, pear, and citrus aromas with flavors of lemon, white peach and
almond.
Cava is very food friendly, and pairs as well with rich, buttery dishes as with spicy
ones. Traditional pairings include aged cheeses, seafood risotto, caramelized onions, and
asparagus in puff pastry.
Artichokes are notoriously difficult to pair with wine, but they are a great match with Cava.
With that in mind, I am sharing a home-version of Chef Frank’s recipe for Artichoke-Blue
Cheese Bisque. This recipe makes six servings. Warm bread, a bowl of soup, and a glass of cava
could be a wonderful surprise for your Valentine!
Artichoke-Blue Cheese Bisque
1 T butter
1 onion, chopped
1/3 c dry vermouth
16 oz frozen artichoke hearts
3 c chicken stock
1/4 t dried thyme
1/4 c heavy cream
1//4 c blue cheese, crumbled
Fresh chives, chopped
Melt butter over medium heat. Add onion and sauté until translucent, about 10 minutes. Add
vermouth and simmer until all liquid evaporates, about four minutes. Add artichokes, broth,
and thyme. Simmer until the artichokes begin to fall apart, about 10 minutes. Remove from
heat and cool slightly. Working in batches, purèe soup in blender until smooth. Return soup to
saucepan. Stir in cream and blue cheese. Simmer until cheese melts and soup is smooth.
Season to taste with slate and pepper. Ladle into bowls and sprinkle with chives.
December 20, 2024
A Special Christmas Dessert
As some of you may know, John and Lee spent much of their courting time in Mexico. As a
result, they began a tradition of celebrating all holidays with Mexican food. Their children, Bill,
Jack, and Jane, and their families have adopted this custom.
When I met Jack in 1981, I was not
familiar with Mexican cuisine, but it quickly became one of my favorites. We were two young
professionals who had just moved to Chicago and were starting our own lives on meager entrylevel
salaries. The Chicago area boasts many traditional regional Mexican restaurants with
delicious reasonably-priced food, festive decor, and complimentary chips and salsa. Perfect!
Since 1981 I have cooked many Mexican Christmas dinners for family and friends. My most
popular dessert is Cafè Olè Caramel Flan. In fact, I have made this for a group luncheon at the
Inn. The custard is ivory in color, but full of the rich, aromatic flavor of coffee. This recipe
serves 10. It may be refrigerated for two days, making it a perfect do-ahead dessert.
Cafè Olè Caramel Flan
1 quart half and half
1 3/4 cups sugar, divided
4 ounces robust coffee beans, preferably French roast
3 tablespoons water
5 eggs
2 teaspoons vanilla
Bring the half and half and 3/4 cup sugar to a boil in a medium saucepan. Remove from heat
and stir in coffee beans. Cover and steep for 3 hours.
In a heavy saucepan stir together 1 cup sugar and the water. Bring to boil over high heat. Boil
without stirring until the mixture turns caramel color. This should take 8 to 10 minutes.
Immediately pour into a soufflè mold or deep baking dish. Tilt the dish to coat the bottom and
partly up the sides. Set aside to cool.
Preheat the oven to 350. Place a roasting pan large enough to hold the baking dish in the oven
and fill half full with water. In a medium bowl, whisk eggs and vanilla until frothy. Reheat
cream and coffee beans until hot, but not boiling. Pour through a strainer unto the eggs. The
beans may be discarded. Whisk until blended. Strain into the caramel-lined dish. Place in
roasting pan. Bake 50 to 60 minutes. A knife inserted in the center should come out clean. The
top will be browned, but the center should still jiggle. Remove from water. Empty roasting pan
and refill with ice water. Set the custard into the ice water to cool. Cover with plastic wrap and
refrigerate until chilled.
Invert onto a rimmed platter. Spoon some of the caramel sauce onto each wedge when serving.
A few chocolate-covered coffee beans make a splendid garnish.
Best wishes for a beautiful and delicious holiday season from our kitchen to yours!
November 22, 2024
Travel Protection Insurance
Travel Protection
Travel protection has been made available with your reservation. The Plan includes coverage for the loss of your non-refundable trip costs if your trip is canceled or interrupted due to certain unforeseeable events. We offer travel protection as a way for you to help protect yourself and your trip investment. Outstanding reservation costs are not eligible for reimbursement at the time of cancellation and the cost of the Plan is not eligible for a full refund outside of the Plan’s free look period. Terms and conditions apply; please read your Plan documents carefully and contact Generali Global Assistance with coverage questions.
View complete Plan Details
The plan cost includes the travel insurance premium and assistance services fee. Travel insurance coverages are underwritten by: Generali U.S. Branch, New York, NY; NAIC # 11231, for the operating name used in certain states, and other important information about the Travel Insurance & Assistance Services Plan, please see important disclosures at Important Disclosures.
To purchase Travel Protection, click here.
October 22, 2024
Have a Spicy Fall, Y’All!
If you are like me, fall means cuddling up in sweaters, scrunching through leaves, getting toasty with a cup of hot apple cider, and adding a spicy, warming touch to foods. So, for my October book club meeting I decided to make chipotle pumpkin hummus. It has just a bit of a kick and is wonderful with pita chips, tortilla scoops, or raw vegetables. It was a hit . . .so I am sure your family and friends will enjoy it as well.
Spicy Chipotle Pumpkin Hummus
1 can chickpeas, drained and rinsed
1 can pumpkin puree
2 T extra virgin olive oil, plus more for serving
2 chipotle chilies in adobo, finely chopped. Note: if you are using jarred, diced chilies in adobo, 1 T is equal to one chili.
1 clove garlic, grated
1 T honey
1/4 t cinnamon
1/4 t cayenne powder
1/2 t cumin
1/2 t oregano
1 t chili powder
salt and pepper
Pine nuts, toasted
Place chickpeas, pumpkin, and olive oil in the bowl of a food processor and purée until smooth. In another bowl mix the chipotle peppers, garlic, honey, spices, and salt and pepper. Stir until well mixed. Add most of the pepper mixture to the hummus and process on low until combined. Reserve a small amount of the pepper mixture to top the hummus. Drizzle with olive oil and sprinkle with toasted pine nuts before serving.
Our book club selection was “Wicked” by Gregory Maguire. The book is a revisionist history of the characters and setting of “The Wonderful Wizard of Oz” by L. Frank Baum. Maguire shows the Wicked Witch of the West in a sympathetic light as he explores the nature of evil and the “nature versus nurture” debate. We had a delicious potluck dinner. Our hostess had the inspired idea to fit a jack-o-lantern with a spigot, and fill it with a bag of red wine for self-service. Halloween spirits indeed!
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!
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.”
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
Gatlinburg Weather
Click for weather forecast