Updated Roaring 20's Menu

Chef de Cuisine Denny Trantham

Chef Denny Trantham was raised in Haywood County, North Carolina where he has spent most of his life. Coming from the Southern Appalachian cluture, Denny has been exposed to much of that the culture and traditions of the South has to offer. Graduating from Johnson and Wales University in Charleston, South Carolina with a degree in Culinary Arts, Denny bgan work here at the resort in 1991. He completed his appreticeship at the National Press Club in Washington DC. Denny's philosophy and passion reflects much of the Southern Culinary Heritage that we are proud to provide here at the Blue Ridge Dining Room.

Blue Ridge Dining Room uses local farmers for produce

The Blue Ridge Dining room has always been committed to providing the freshest ingredients to our customers at the best value possible. One way that is being achieved is by buying as much produce we can from our local farmers. We feature through out the year different local farmers on our menu depending on the season. If you follow the link below, you will be provided with the names and information on which farms are used.
www.buyappalachian.org

www.sunnycreekfarm.com

http://www.buyappalachian.org

www.sunbursttrout.com

www.wataugariverfarms.com

www.loganturnpikemill.com

www.tanglewoodfarms.com

www.wncfarmersmarket.org

We encourage everyone to help us in supporting our local economy.