Court Avenue and Bruce Street intersect just south of the Dolly Parton statue, beckoning visitors to historic downtown Sevierville, Tennessee. This is a true downtown—with a working courthouse built in 1896, quaint shops in historic storefronts, and restaurants that work to combine the old and the new. The Appalachian is one such place. Helmed by chef David Rule, the menu fuses traditional Appalachian fare and cooking techniques—such as the use of an open hearth—with a modern twist. Savory potato cakes, rainbow trout, butterbean hummus, and buffalo frog legs delight—as does the complimentary skillet cornbread served with every meal.
In collaboration with developers and entrepreneurs Austin and Katie Williams, co-owners David and Cara Rule created the Appalachian. David Rule also serves as the executive chef, bringing a modern approach to traditional Appalachian ingredients and dishes with an emphasis on smoky flavors, which come from a large wood-burning hearth that is positioned in the heart of the kitchen. Additionally, Rule has partnered with more than twenty small Southeastern purveyors to keep the menu inspired by the region.
Makes 3 quarts
2 quarts dried butterbeans or green baby lima beans, soaked overnight
1 whole garlic bulb
!Georgia olive oil
1 !onion, peeled and halved
1 teaspoon granulated garlic
½ cup tahini
Juice of 3 !lemons
Garnish: !Hemp hearts and sea salt
!Grilled bread and crudité for serving
1. Preheat oven to 300 degrees. Trim a half inch from top of garlic bulb. Place in an oven-safe pan or pot and cover with olive oil until garlic is submerged. Cover pan with aluminum foil and place in oven for approximately 2 hours or until garlic cloves are golden brown. Allow pan to cool, then remove roasted garlic and squeeze the soft cloves into a separate container and refrigerate. Reserve garlic-flavored oil and store at room temperature.
2. Drain soaked beans and place in a pot. Cover with new water and add halved onion. Bring to a boil, then turn heat to low and simmer until beans are soft. Once completely cooked, drain beans and reserve approximately 2 cups cooking liquid.
3. In two batches, add cooked beans and onion halves to a food processor and puree until smooth. If needed, add small amounts of reserved cooking liquid to achieve desired texture. Once smooth, place pureed beans into a mixing bowl and repeat the process until all beans have been pureed.
4. To the mixing bowl, add all of the roasted garlic and roasted garlic oil, granulated garlic, tahini, and lemon juice. Mix well with a whisk or rubber spatula. Season with kosher salt to taste and refrigerate until cool.
5. Once cooled, place a large scoop of bean puree in a serving bowl. Create a well in the hummus with the back of a spoon and fill well with olive oil. Garnish hummus with hemp hearts and sea salt and serve with grilled bread and raw vegetables.
Recipe ByDavid Rule, the Appalachian, Sevierville, Tennessee