Chef Frank Downs From the Buckhorn Inn Astounds Us at KaTom: A Very Special Menu!

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I have heard many people tell of staying, and dining, at the Buckhorn Inn in Gatlinburg and know it must be grand. On Tuesday evening, the fine dining at the Buckhorn Inn was on display in the KaTom demonstration kitchen. What a nice evening with some great people from the Sevierville and Morristown areas. Here is what we experienced.

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I quickly found my place with some good people that I know and work with at SPS.

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I love to sit with these ladies. All love to cook, learn new techniques, and enjoy fine cuisine.

Featured from left to right, Fay Andrews, Teresa Lee, Donna Jones, Harriet Berrier, and Sarah Berrier. What a fun table! I always learn something new from these ladies.

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Enjoying the time before the demonstration are Debbie Smolnyki, Rose Anders, and Cindy Anders.

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Excited to try the menu are Teresa Lee, Karen McNabb, Sharon Huskey, Harriet Berrier, and Donna Jones.

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The pamphlet from the Buckhorn Inn revealed to me that room prices are affordable. In fact, I was shocked to see how much better the room rates are than a room in Nashville, for example. Take advantage of this some day! Here is a link to the inn website. http://www.buckhorninn.com

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Appetizers were a fancy ‘pigs in a blanket.’ It was Andouille sausage, roasted jalapeño and Manchego cheese in pastry. Spicy and delightful. The mustard sauce, pictured at the top of the plate, was divine:  Dijon mustard and heavy cream. You could just eat it by itself.

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Pepper steak and Frisee parfait. You can serve it in martini glasses for panache!

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Voila! Shrimp and chorizo over Three Cheese Grits. Too good to be believed.

FullSizeRender-22Bernie Croquette potato with horse radish sauce. The crust is a blend of Panko bread crumbs and almonds.

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The presentation of the croquette potatoes. I, in fact, have never had a croquette and must have another soon. The sprig of rosemary in the top makes it look like a pear. Wonderful!

We were excited to see a dessert—and that it was chocolate. A Double Diablo Chocolate Ganache cake was awaited with great excitement.

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Out of the oven to cool. Chef Downs showed us how to invert it, thus showing a smooth and beautiful top. What you see here goes on the bottom…as if we cared!

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The decoration technique was fun to watch. Don’t stare at this picture more than a few seconds or the design will seem to move on its own. I think that it is just the light in the photo that causes that effect.

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Raspberry sauce and strawberries to garnish the cake. Unbelievable!

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The final product—a dream on a plate!  The cake was incredibly moist and probably the best that I have ever had. Bravo! We all stood and applauded the meal and expertise of Chef Frank Downs. I can’t wait to go to the Inn some day for dinner. It gets our highest recommendation!

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We enjoyed the evening and got a final picture with Chef Frank Downs before our departures. Karen McNabb, Chef Downs, ‘yours truly’, and Teresa Lee.

Go to the KaTom website or Facebook page to see upcoming events. Here is a link that will take you directly to their event /cooking demonstration bookings. https://www.facebook.com/pg/KaTomRestaurantSupply/events/?ref=page_internal

It is one of our favorite things to do when out and about in Sevierville. Save me a seat at the table!

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One thought on “Chef Frank Downs From the Buckhorn Inn Astounds Us at KaTom: A Very Special Menu!

  1. Melinda A Derrick April 6, 2017 / 3:17 am

    I sure am sorry I had to miss this. It looks divine!

    Liked by 1 person

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