Dancing Bear Lodge and Appalachian Bistro hosted a sold-out crowd for their annual "Appalachian Homecoming" on Aug. 1. The event celebrated the building blocks of Appalachian culture with presentations on food, art, music, storytelling and farming. Chef Jeff Carter (executive chef of culinary operations, Oldham Hospitality) presented a “Culture through food” workshop on fermentation, jam making and pickling, and also created an Appalachian feast Saturday evening. Chef Hrant Arakelian, James Beard Award semifinalist and chef-owner of Nashville's Lyra, created a Saturday lunch of Modern Middle Eastern flavors cooked over an open fire.
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- Houston Oldham, Sharon Oldham, Sharon Benton and Darrell Benton discuss the vision behind their joint venture, the new Townsend restaurant Sharon's Half Day Cafe.
- A packed itinerary included seminars and experiences in art, food, music, farming and meaningful conversation.
- Houston Oldham (vice president of operations, Oldham Hospitality), Peter Womack (director of facilities) and Charity Rutter (R&R Fly Fishing).
- Chef Jeff Carter (executive chef of culinary operations, Oldham Hospitality) presented a “Culture through food” workshop.
- Chef Hrant Arakelian: James Beard Award semifinalist and chef-owner of Nashville's Lyra, cooking lunch over live fire.
- Farmer of heirloom "Hickory Cane" corn, Johnny Buchanan (@stonegroundmilling), described his heirloom corn and stone-ground milling operation.
- Chef Hrant Arakelian served a lunch of lettuce wraps with lamb cooked over live fire along with jeweled rice pilaf with dried fruits, fresh peas, turmeric and spices.
- Artist and Flyfishing Guide Ian Rudder led a drawing workshop “Fly on the Wall.”
- Sean McCulloch and Steph Gunnoe of the band The Lonetones presented "Building Blocks of Appalachian Music."