Grainger County Tomato Bruschetta


| 8/16/2016 3:02:00 PM


Tags: tomatoes, bruschetta, recipes, ecotourism, John D Ivanko, Tennessee,

Fresh Tomatoes

What to do with all those tomatoes? Take Jason Milanich’s lead and turn them into tomato bruschetta.

Milanich is the Executive Chef of The Lodge at Buckberry Creek's Restaurant in Gatlinburg, Tennessee, where diners can enjoy their meal overlooking Mount LeConte and the Great Smoky Mountains National Park. His Tomato Bruschetta is one of the many carefully crafted and delicious dishes he prepares at this farm-to-table fine dining restaurant perched on a tranquil hillside above the bustle of Gatlinburg below.

My family had a chance to try some of his amazing dishes on a recent ecotourism trip to Gatlinburg, the gateway to the most visited national park in the country and the nation's largest arts and crafts community.

Farm-to-Table Fine Dining

“The farm to table movement is something that we strive to achieve more and more as product availability opens up around us,” says Milanich. “There are new and exciting things ‘sprouting up’ every year in our area.”

“I do everything I can to acquire local ingredients from produce to proteins, if not from the surrounding area then from the southeast at least,” he adds. “I often stop on weekends at the farmers’ market in downtown Knoxville on my way to work. About 70% of the herbs used in the summer months come from our garden [on site].”




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