KnoxNews: Travel -
[Cached Version]
Published on: 2/13/2005
Last Visited: 2/13/2005
Executive chef Toby Willis begins the day by baking pastries and cooking Applewood smoked bacon, country ham and roasted Yukon Gold potatoes.For lunch he offers rosemary-roasted pork loin, skillet-seared salmon cakes and buttermilk-dipped trout.Dinner selections include prime rib of beef, braised short ribs, mountain rainbow trout and cornmeal-crusted catfish.A specialty is roast loin of pork with baked apples and brandy, served with cider-wilted cabbage with smoked bacon."I take traditional Southern cuisine and change it around a bit to make it contemporary," says Willis, who comes to the lodge after working at high-end restaurants in Chattanooga and Atlanta.