Category: Recipes

Join Executive Chef Jake Schmidt as he teaches you how to make Swag Asparagus and Ramp Gribiche. Gribiche is a mayonnaise-style cold egg sauce of French origin, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil. Watch the video and download the recipe to make this delicious dish at home.


Category: Recipes

Since being at home, we have cleaned, organized, created art, and maybe tried a new recipe or two, or three. Here is one more to try! It is one of our Chef de Cuisine DeeAnn Rose’s favorite recipes.

We hope you enjoy!


Arroz con Leche and Dulce de Leche


8.3 ounces arborio rice

2 quarts whole milk

6.7 ounces granulated sugar

1 cinnamon stick

1 vanilla bean (split and scraped)

1 orange zested

10.6 ounces heavy cream

4 ounces rum macerated raisins (Golden raisins soaked for at least an hour in 2 ounces of rum) 

Yields 4 pounds, 6.5 ounces 

  1. Blanch the rice in slightly salted water and drain well.
  2. In a saucepan, bring the rice, milk, sugar, cinnamon and vanilla bean to a boil.
  3. Lower to a simmer, stirring regularly until the rice is tender and most. Make sure not all of the milk is absorbed. Stir in zest 
  4. Chill the rice pudding over an ice bath, then remove the cinnamon stick and vanilla bean
  5. Whip the cream to soft peaks and fold into the cooled rice pudding to lighten, followed by the rum macerated raisins. 

Dulce de Leche


14 ounces sweetened condensed milk (1 can)

  1. Preheat the oven to 425 degrees F.
  2. Place the sweetened condensed milk in a pie plate or similar baking dish, and cover it tightly with foil. 
  3. Place the covered dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up the sides.  
  4. Bake in the oven for about 2 hours, or until the desired color and thickness* are achieved.
  5. Whisk the dulce de leche to smooth out any lumps. 

*Dulce de Leche will become even thicker as it cools.


Category: Recipes

Have you ever wondered how The Swag makes its Swag Bars? Wonder no more! You can now make our world famous Swag Bars from the comfort of your own kitchen.

Even if you are cooped up at home, hopefully making — and eating — these can give you a break from reality and help you escape to 5,000 feet.

You may not be surrounded by The Great Smoky Mountains National Park, but we hope this easy recipe can help transport you to 5,000 feet from the comfort of your kitchen!

You can also visit our website, for more information regarding these tasty treasures. Enjoy!

Category: Recipes

For our Easter dinner, we are first focusing on a Bourbon & Sorghum Ham courtesy of Executive Chef Jake Schmidt and Chef de Cuisine DeeAnn Rose.

Michelle Fortin, our Director of Dining, recommends pairing this Ham with a 2016 Russian River Valley Pinot Noir that has hints of blackberry, berry compote and plum clafoutis.

Next on our Easter Menu, we have Pan Seared Sea Scallops with Spring Asparagus and English Radish. This recipe is constructed by our Chef de Cuisine DeeAnn Rose.

Pair the Scallops with a 2017 Conundrum Rosé, with notes of tropical fruit, with peachy undertones, fresh wildflowers and hard candy.

If deviled-eggs are not on your menu this year, perhaps try this Swag Frittata. It is an egg-based option that makes use of wild ramps. Ramps are a wild onion that can be found in higher elevations along Eastern North America. If you have ever visited The Swag in spring, you may have tasted this potent flora.

Pair the Frittata with a classic champagne, such as Veuve Clicquot Brut.

And, of course, we cannot forget dessert! Last on the menu, we have a decadent Banana Puddin’ Pie, as was once featured on the Food Network.

Pair the Pie with a Chateau la Tour. A superb balance between richness, freshness, and a great aromatic complexity.

From Bourbon Ham to Banana Puddin’ Pie, we hope these recipes can brighten your Easter. From all of us at The Swag, we hope you enjoy these recipes and have a safe and happy Easter.

Category: Recipes

We want to give you a taste of The Swag that you can enjoy in your own home!

First up is a recipe from Executive Chef Jake Schmidt for simple snack to spice up your day. Whether you need a snack for your walks or your home office, Jake recommends his Curried Cashews.

The Swag Recipe: Curried Cashews

Ready in roughly 1 hour
Serves 6 or more people


1 lb unsalted cashews
1 tbsp thai green curry paste
1 tbsp tamari
1 egg white


  1. Preheat oven to 300℉
  2. Whip 1 egg white until frothy.
  3. Whisk in the thai green curry and tamari until fully incorporated.
  4. Fold the mixture over the cashews.
  5. Place mixture on parchment paper or a silicone mat.
  6. Bake for roughly 45 minutes.
  7. Stir every 5 to 10 minutes while baking until the crust is fully adhered.

Tip from Executive Chef Jake Schmidt

Be very attentive when stirring, as this is a very important step in the baking process.