MEET THE CHEF: David Rule of The Appalachian & The Pines in Sevierville, Tennessee
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5 Reasons to Visit® sat down with Partner & Executive Chef David Rule of The Appalachian & The Pines in Sevierville, Tennessee.
Source: Mountain Hospitality Group
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew exponentially as a chef during my time at Blackberry Farm in Walland, Tennessee. During my time there, I had the opportunity to travel extensively throughout the United States to many metropolitan areas including some of the best restaurants in the country. I had the opportunity to connect with top leaders in the hospitality industry. It was a learning experience that overall made me a better chef.
Source: Mountain Hospitality Group
Tell our readers an interesting fact or two about yourself.
My cooking career is largely influenced by my Mamaw. She is ninety-one and tough as nails. She is an incredible cook. She cooks old country Appalachia staples. She would can fresh vegetables straight from the garden and make preserves like apple butter. My favorite meal would be her country breakfast. It included made-from-scratch biscuits, a bowl of scrambled eggs, homemade sausage gravy, country ham, sausage, bacon, and fruit depending on the time of year. She is a huge influence for the way that I cook. She taught me to cook with the seasons and shared recipes that had been passed down for generations.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
One of my absolute favorite foods and one that we love to introduce to our guests is Frog Legs. The way we prepare them at the Appalachian makes them approachable to people who try them for the first time. I would compare it to a buffalo wing, but elevated. We start with local frog legs and we bread and deep-fry them. Next, we toss them in a housemade buffalo sauce and serve them over housemade ranch studded with Benton’s Bacon. They are garnished with blue cheese crumbles and ribbon curls of celery. They are always a great topic of conversation for the table as well as delicious.
Source: Mountain Hospitality Group
What are three ingredients that you simply couldn’t live without?
Salt, Vinegar and Hot Sauce.
We love the art behind plating. What do you love about designing the perfect dish?
As we conceptualize a new dish the first intent is flavor. The next approach is presentation. We try our best, much like an artist making a painting, to make it pleasing on the eyes by providing a contrast in the colors that are presented on the plate. Beyond the presentation of the dish, I firmly believe there are a lot of other factors that play into the dish – the atmosphere, table and chairs, art on the wall, temperature of the room, etc. I enjoy restaurants that are a three-dimensional experience. It’s not just about the food. Everything plays into your senses when it comes to the execution of a great experience and a great plate of food.
Source: Mountain Hospitality Group
Tell us about one of the most creative dishes you’ve created?
Duck Breast. It’s a dish that I have been working on for years and has evolved over that time. It’s a unique balance of savory and sweet. We source the best duck product in the country. It’s paired with locally grown mushrooms that are savory and earthy and served with red grapes. The contrast of the luxurious duck, earthy and savory mushrooms, and the sweetness of the grapes is a beautiful harmony of flavors. Duck Breast · E. T. Fungi, Grapes, Shallot, Old Mill Grits, Mushroom Jus
What is one of your greatest accomplishments and/or recent awards you've earned?
In my time as the butcher at Blackberry Farm, I was nominated and received multiple Good Food Awards for dry-cured meats. Alice Waters of Chez Panisse presented me with those awards in San Francisco, California. She is largely regarded as the queen of farm-to-table cuisine and a personal idol of mine. This past year, my greatest accomplishment is that I welcomed my third child and opened my fourth restaurant.
What are some of the latest trends you’re seeing in top restaurants across the globe?
For a world-class dining experience, it no longer has to be overly formal. You can see that continuing to grow.
What’s your favorite cocktail or beverage of choice?
Bourbon. Neat. My go-to is Four Roses.
Source: Mountain Hospitality Group
What do you love about being the Partner & Executive Chef of The Appalachian & The Pines in Sevierville, Tennessee?
Being an Executive Chef has always been a goal. Even though I have held that title for some time now, it is still a huge personal accomplishment to me. The ability to create without parameters is what drives me though. One, I have the opportunity to create unique dishes. Two, I get to lead a team and allow them to touch into their creative abilities. It’s always special to see them create dishes in a way I may not have thought to approach it.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
