- Posted December 7, 2012 by
This iReport is part of an assignment:
100 places to eat like a local
NO SILVERWARE, NO PROBLEM
“You’re a guest at my Southern barbecue, so we think it’s more fun to eat with your fingers,” says Dolly Parton, Dixie Stampede Owner. “I wanted to recreate the family fun of my childhood, when we’d gather for a friendly competition then enjoy a more-than-filling meal. “With the grand entertainment of our horses and performers, along with a delicious meal, Dixie Stampede is the most fun place to eat anywhere.”
In 1986, Dolly Parton created a spectacular arena show complete with a four-course dinner in Pigeon Forge, Tennessee. Together with top entertainment attraction developers, she combined the glitz and glitter of a stage show with the thrills of performances by live animals.
Dixie Stampede owner Dolly Parton said, “We promise to give your family the most fun dinner entertainment experience ever. I personally guarantee it!” And families respond to Dixie Stampede’s promise of value and fun, one of the best memories of their Branson vacation.
The show’s patriotic finale is themed in sparkling red, white and blue. Horses, riders, singers and dancers all pack the arena to create a glittering tribute to life in America. At the spectacular finish of the show, over 30 white doves of peace are released into the air to celebrate our freedom. Dixie Stampede’s immense sets, extraordinary animals and performers bring the crowd to their feet.
And for Dinner
Imagine cooking 1,100 whole rotisserie chickens, 250 pounds of hickory smoked pork loin, gallons and gallons of creamy vegetable soup, corn on the cob, potatoes, biscuits and crispy apple turnovers and serving it up to crowds 5 times daily. It’s all prepared with skill – with specially designed high-tech equipment to feed thousands of guests at “Branson’s Most Fun Place to Eat”.
Cooking in the custom engineered Dixie Stampede kitchen begins early each morning. Whole chickens are threaded onto skewers to begin the hours-long slow roasting process. Boneless pork loins are prepped for smoking over fresh-cut hickory logs.
Later in the day, fresh cut potatoes are seasoned with special herbs and spices, homemade creamy vegetable soup is prepared to the original secret recipe in large kettles and corn on the cob is boiled in oversized pots. Biscuits are prepared from scratch each morning. Crispy apple turnovers are the last to go in the oven; just before show time so they are served piping hot.
Daily delivery of thousands of fresh chickens makes the dinner attraction one of the largest accounts that Tyson Foods supplies. Soft drinks come from the Pepsi-Cola Company; in fact Dixie Stampede is Pepsi’s largest fountain service operation in the state.
Dixie Stampede is renowned for serving generous portions of wholesome, mouth-watering food. While the show unfolds in the arena, dozens of costumed servers dish out each course.
During peak seasons, Dixie Stampede stages up to 5 shows daily. That’s 5,500 one-pound rotisserie chickens, 1,000 pounds of pork tenderloin, hundreds of pounds of fresh potatoes, ripe corn and tens of gallons of creamy vegetable soup each day. Over the course of a year in its three locations, Dixie Stampede serves more than 200 tons of rotisserie chicken, 60 tons of pork and 60 tons of potatoes. No one leaves Dixie Stampede hungry.
About Dixie Stampede Dinner Attraction
Dolly Parton's Dixie Stampede is a unique dinner and show experience set in a giant 35,000-square-foot arena featuring 32 magnificent horses, a stampede of buffalo, “Rumble In the Treetops” lumberjack relay, thrilling horsemanship, romance, and audience participation, all showcased in a friendly rivalry between North and South and complemented by a fabulous four-course feast.
Dixie Stampede Dinner Attractions operate in two popular vacation destinations: Pigeon Forge, Tennessee and Branson, Missouri. They also operate Pirates Voyage; Fun, Feast & Adventure in Myrtle Beach, South Carolina. For more information regarding show times and ticket prices, call 1-800-520-5544 or visit online at www.dixiestampede.com
|This iReport is part of an assignment that we created with Travel + Leisure: 100 places to eat like a local|