Farmed in the clear waters of Haywood County — and sublime when smoked — these mountain beauties are a favorite of the best chefs across the Southeast.
That soft blue haze — the namesake smoke of the Great Smoky Mountains — is a quirk of nature that was once severely threatened by man-made pollutants. Now, the vistas are opening up again.
Chef Andy Long puts Appalachia on the table (by way of Louisiana), and everyone — from locals to leaf peepers — is eating it up. But it’s the mountain community he’s found and fostered that makes his farmhouse restaurant feel like home.