October 8, 2018
More Favorite Food Scenes from Movies
In the last issue of our newsletter we celebrated some of our favorite movies scenes involving food. We invited our readers to contribute to the list, and many of you replied.
Our Readers at the Movies
Roger Meyer from Georgia reminded us of one of our favorite movies, “Tom Jones.” Roger captures the movie well: “One cannot forget the 1963 movie “Tom Jones” in which Tom, played hilariously by Albert Finney at age 26 is a rascal of the highest (or lowest) order. He attempts to seduce an older woman in a tavern over a plate of food such as oysters and lobster. The acting, photography, and dialogue are spot on.”
Many of our favorite movies have food scenes.
Roger also reminds us of the 2015 movie “Chef” which we have only seen recently. In the film Jon Favreau leaves his top shelf job as a chef de cuisine to start a food truck. “The food scenes, especially when he begins to cook for the food truck, will make you salivate and leave the movie theater dying for some good ethnic food.” We agree!
And who can forget “Tortilla Soup” from 2001. Hector Elizondo invites his daughters home to dine with him every Sunday. They discuss everything about life and love over these meals. Raquel Welch plays a widow trying to become a love interest of Elizondo. The food scenes look delicious. As Roger says, “You won’t need popcorn with this movie, the food scenes will sate you!”
Several readers mentioned “Goodfellas” from 1990. They called to mind the dinner scene in prison. Remember the garlic sliced so thin with a razor blade that it would “liquefy in the pan with just a little oil”?
A member of our own team chided us gently for not including “Leave the gun, take the cannoli” from “The Godfather”. This team member also referenced 1967’s “Cool Hand Luke” where Paul Newman earned the respect of his fellow inmates by eating 50 hardboiled eggs. In the words of one prisoner, his stomach was so swollen “like a ripe watermelon that’s about to bust itself open”.
We have plenty more scenes that you have submitted–keep watching this space for more!
July 30, 2018
“Throwback Thursday” for Buckhorn Inn 80th Anniversary
In 2018 Buckhorn Inn is celebrating our 80th anniversary with Throwback Thursday! Each Thursday in August our talented chef, Matthew Poole, will incorporate into the menu his modern take on some historical recipes. Innkeeper Lee Mellor is in possession of the original hand-written recipes used by our cooks in the 1930’s!
These handwritten recipes served the Buckhorn Inn kitchen well in 1938!
Desserts figured prominently in these early recipes. We found recipes for Fluffy Banana Cake, Texas Pecan Pralines, and Heavenly “Goo” topping for shortcake.
Savory recipes from 1938 include stuffed pork chops, roasted turkey and porcupine meatballs. Don’t worry– there is no porcupine meat in these meatballs! The name comes from the way rice grains poke out of the meatballs when they are done. The rice resembles the quills of these little animals, common in Israel. In Hebrew these meatballs are called Ktzizot Kipod.
Throwback Thursday Honors Long Culinary Tradition
The Buckhorn Inn opened its doors for business in August 1938. Many Knoxville residents visited this new Inn for lunch. Yes–in those days the Inn served three meals a day. Leisurely, plentiful lunches were a hallmark of the times. Douglas Bebb was passionate about the meals served at the Inn. He raised his own chickens to provide the very freshest eggs and his garden produced an abundance of fresh vegetables. He was an excellent cook and prepared all the meat dishes served at the Inn.
The ladies pictured here are Buckhorn Inn staff members Ella Huskey and Grace Price Branam (on the right). Mrs. Branam was the original cook for Buckhorn Inn.
The guests especially looked forward to the Sunday luncheon buffet. It was Mrs. Branam’s (the cook) day off, so Mr. Bebb cooked the meal in its entirety. He was rightfully famous for his corn pudding. In fact, his recipe was featured in the book Ford Times published by the Ford Motor Company to encourage driving vacations.
In those early days, a staff of four served the three meals a day. Tennessee was dry in those days, yet the pre-dinner cocktail hour was an honored tradition. The guests would simply bring their wine and spirits with them. Ellen Bebb, daughter of Douglas, reports that some of the guests would take turns hosting cocktail hours in the cottages. But the greatest honor was bestowed when guests were invited to Bebb House to share cocktails with their hosts.
Join us for a taste of history during dinners this August. Visit our website https://www.buckhorninn.com/dining/weekly-dining-menu to review our upcoming menus.
June 26, 2017
Bumbleberry Season at Buckhorn Inn!
Dinner guests at the Buckhorn Inn on June 28 have a real treat in store–bumbleberry cobbler for dessert!
Warm berry cobbler can’t be beat.
You may ask how many bumbleberries it takes to make one cobbler? The answer is that there is no actual fruit called a “bumbleberry”. Rather, the word describes a mix of berries, or a “jumble” of berries. The delicious combination most commonly is used in a pie or in preserves. Typically the mix includes both sweet and tart flavors that burst into juicy goodness in your mouth. We bake ours into a cobbler that features a tender crust. Wikipedia credits Western Massachusetts as the home of the bumbleberry. Lore has it that the name came from a waitress who was asked what kind of pie was being served. Bumbleberry recipes have appeared in print since the late 1950’s, and we argue that ours is one of the best.
Bumbleberry Cobbler Recipe
Preheat oven to 375 F.
1/2 cup cold butter
1 cup sugar
1 cup self-rising flour
3/4 cup milk
1 teaspoon vanilla
1 tart apple, cored, peeled and sliced
1/2 cup diced rhubarb
1 cup fresh sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
Cut cold butter into pats and line the bottom of a 6″x 9″x 2″ pan. Blend the flour and sugar. Add the milk and vanilla and stir to make a batter. Pour the batter into the prepared pan. Mix fruit together and pour on top of the batter. (Optional: if the berries are not sweet you may add 1/2 cup sugar to them.) Bake for 30-40 minutes until golden brown. The batter will rise to the top as it bakes. This recipe makes 10-12 delicious servings.
For a preview of other delightful menus coming up at the Buckhorn Inn, please visit our website https://www.buckhorninn.com/dining
Mixed berries are the basis for many summer treats at the Buckhorn Inn.
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