Table of Contents

Once a month or so, Chef Evans posts a new recipe to Gastronomy. From appetizers to desserts, guests of the resort have enjoyed many of these recipes during their stay. At the top right is a recipe archive, giving a chronological listing of posted recipes. Immediately below is a categorical listing of those same recipes. Recipes that feature a "*" to their right also include a brief video tutorial. Bon appetit!

Salads & Dressings


Avocado Celebration

  • 7 ripe avocados, peeled and cut into bite size pieces (not too small)
  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup lime juice
  • 2t fresh chopped garlic
  • 1/2 cup red onion, rough chop (about 1/2 onion)
  • 1 cup+ fresh chilies, rough chop (mild, medium, decide)
  • 1t ground cumin
  • 1 bunch fresh cilantro, rough chop
  • kosher salt and cracked black pepper
  • combine all ingredients in a large bowl...easy!
  • Look for black skin avocados that are not mushy, but just gives under a little pressure.
  • I like to use a variety of chilies both in color and heat, but you can make it as hot as you like.
  • Keep all your pieces of avocado large enough that they do not just turn to mush when mixing; I like a nice chunky dip that you can identify what is in there.  Use a rubber spatula and fold together.
  • This is great with tortilla chips as a dip or is a wonderful side or sauce for quesadillas, grilled chicken and shrimp.
  • This recipe takes maybe 10-15 minutes to make and creates approximately 6-8 cups depending on the size of the avocados. 
  • Art by Melissa Sarat


Tennessee Moonshine, Honey Caramel Sauce

  • 1 cup melted butter
  • 1 cup light brown sugar, packed
  • 1 cup honey
  • 1 cinnamon stick
  • 1 t vanilla extract
  • 4oz moonshine or other spirit of your choice, or none at all
  • In medium sauce pan, combine butter, sugar and honey.
  • Bring to a boil and then reduce heat to medium low and allow to simmer.
  • Continue to simmer for about 10 minutes, stirring occasionally and checking that it does not boil over.
  • Remove from the heat and away from open flames.
  • Add the moonshine. Take care that it does not boil over or splash on you when doing this as boiling sugar will leave a blister.
  • Add vanilla in the same manner and then add the cinnamon stick to flavor caramel while cooling.
  • Enjoy!
  • This recipe will make approximately 3 cups of sauce.
  • Make this recipe your own by experimenting with different spices or spirits.
  • Refrigerate covered for up to two weeks.
  • We serve this on bread pudding, bake on apples with streusel topping, over cheesecake, chocolate cake and anything else that will be still.
  • BE CAREFUL WITH HOT SUGAR MIXTURE!  Last warning, it is tempting to stick your finger in and taste before it is cool, but it is not worth it - trust me.

Granny's Chess Pie

  • 3 eggs
  • 1 1/2 cups sugar
  • 1t corn meal
  • 1 stick butter, melted
  • 1t vanilla
  • 1t white vinegar
  • 1 9" pie shell
  • Preheat oven to 325F.
  • Combine eggs, butter, sugar, corn meal, vanilla and vinegar in mixing bowl until smooth.
  • Pour into pie shell, place in oven and bake for approximately 45 minutes or until just set.
  • Place pie on a baking sheet to protect from overflows.
  • This was my favorite dessert as a child and no one could make them like Granny.
  • We usually pull this one out around Thanksgiving but it was always a staple at a family reunion too.
  • Simple, Sweet and Southern; just like Granny.

Chocolate Truffles

  • 1/2 cup heavy cream
  • 2T unsalted butter
  • 1t light corn syrup
  • 8 oz chopped semi sweet chocolate, and 4oz. for dipping
  • 1/2 t vanilla, or flavored liqueur (optional)
  • 1/4 cup powdered sugar and 1/4 cup cocoa powder combined and sifted for coating truffles
  • Mix cream, butter and corn syrup together in saucepan.
  • Over medium heat, bring to a full boil and then turn off heat.
  • Add 8oz chopped chocolate and vanilla or liqueur if using and gently swirl pan. Do not stir.
  • Allow to sit for 5 minutes and then whisk slowly to combine.
  • Refrigerate for 45 minutes, stirring every 10-15 minutes.
  • Once mixture is firm but before it is hard, scoop and form into 1" balls onto parchment lined pans using a small ice cream scoop and hands.
  • Chill until firm and in the meantime melt the remaining chocolate and prepare the cocoa mixture for dipping in two separate bowls.
  • Remove balls from the fridge. Using one hand, dip a ball into the chocolate, allowing excess to drip off then place in the bowl of cocoa mixture. With the other hand, roll ball around in cocoa until coated and then place back onto the parchment lined pan.
  • Repeat with the remaining balls.
  • Chill for a few minutes until set.  Store in an airtight container once completely set.
  • This recipe makes 12-24 truffles depending on whether they are actually 1" or not.  It is challenging to make them that small.
  • I sometimes use finely chopped nuts or crushed candy canes to roll these in too - the possibilities are endless!
  • These are pretty easy to make, just a little time consuming with the chilling and rolling out the balls; you are probably looking a 90 minutes from start to finish.
  • The better the chocolate you use the better the truffle will be - so don't be cheap on the chocolate!
  • These are a great way to impress or mend fences!  Enjoy!


Tomato Cumin Cream Soup

  • 1 large yellow onion, small dice
  • 8 cloves fresh garlic, minced
  • 1 stick butter (4oz)
  • 1 cup all purpose flour
  • 3T ground cumin
  • salt & pepper to taste
  • dash red pepper flakes
  • hot sauce and Worcestershire sauce to taste
  • 1 quart chicken stock
  • 6lb 6oz can of diced tomatoes in juice
  • 2 cups heavy cream
  • In 2 gallon soup pot, saute onion and garlic over medium heat with butter until onion is tender
  • Add cumin and continue cooking for another 30 seconds to "wake up" cumin
  • Reduce heat to low, then add flour and mix until combined with butter
  • Add chicken stock and whisk vigorously until combined and no lumps remain
  • Add tomatoes, salt, pepper, hot sauce, Worcestershire sauce, and red pepper flakes
  • Continue cooking on low heat, whisking occasionally
  • Cook on low for approximately one hour, then add heavy cream to finish
  • Recipe makes roughly five quarts of soup
  • Prep time is about 15 minutes, cook time is around 1 hour
  • This soup can be pureed if desired, but like it with chunks of tomato myself
  • This is the standard way we prepare this soup, but occasionally we will cook wild rice in it as well; also is great to spice it up and throw a chilies in if you want more heat
  • Depending on the brand of tomatoes and juice content, it could end a little thicker or thinner, but can be adjusted by cooking time and amount of heavy cream.
  • I sometimes use half and half instead of cream if I make it to thick, something to keep in mind 
  • Enjoy!


Potato Leek Soup

  • 1# fresh leeks, white and light green part, medium diced, cleaned
  • 1 rib celery, medium diced, cleaned
  • 1 medium carrot, medium diced, cleaned
  • 1/4 cup butter
  • 1 bay leaf
  • 1 T fresh thyme
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1# Yukon Gold potatoes, peeed, medium diced, cleaned
  • 1/2 -3/4 cup heavy cream, or half and half
  • salt and pepper
  • In medium saucepan over medium heat, cook leeks, carrot and celery; butter until they begin to soften.
  • Add white wine and herbs and then bring to a boil.
  • Add potatoes and chicken stock and return to a boil.
  • Reduce heat to a simmer and cook for about 1 hour or until potatoes are soft and falling apart.
  • Puree with emersion blender then strain.
  • Add heavy cream or half and half and then salt and pepper to taste.
  • More or less cream may be necessary after finishing soup, depending on the desired consistency.
  • This soup may be served warm or cold.  Consistency may need to adjusted once chilled.
  • Makes approximately 1-2 quarts of soup.
  • Total time is about 90 minutes.
  • Garnish with a few finely chopped chives or sauteed garlic scapes.