Published: September 17, 2026
In Partnership with Visit Sevierville
Photography by Kylie Anne Photography
Executive Overview
In the rolling landscapes of the American South, where culinary traditions run as deep as the ancestral roots of the Appalachian Mountains, few events capture the essence of regional gastronomy quite like a Garden & Gun (G&G) curated gathering. On a crisp September evening, tastemakers, local artisans, and culinary connoisseurs converged at the award-winning Hotel Hartness to celebrate the rich, vibrant flavors of East Tennessee.
Presented in partnership with Visit Sevierville, the exclusive event—aptly framed as an immersive love letter to the region—offered guests an intimate exploration of Appalachian agriculture, distilling heritage, and fine dining. From artisan moonshines crafted in the shadow of the Great Smoky Mountains to multi-course masterpieces conceived by some of the South’s most visionary culinary talents, the evening was a masterclass in modern Southern hospitality.
This comprehensive report examines the meticulous curation of the event, profiling the key figures, farm-to-table partnerships, innovative cocktail pairings, and the overarching cultural significance of celebrating regional tourism through elevated gastronomy.
Detailed Chronology of the Evening
Welcoming the Connoisseurs: Arrival at Hotel Hartness
The evening commenced as invited guests arrived at the sprawling, picturesque grounds of the award-winning Hotel Hartness. Known for its seamless blend of nature and luxury, the venue provided an idyllic backdrop for an evening dedicated to artisanal craftsmanship. Attendees were welcomed into the sophisticated ambiance of Patterson Kitchen + Bar, where the sensory journey of East Tennessee began immediately.
Among the early arrivals were prominent figures in regional tourism and media, including Brenda McCroskey, CEO of Visit Sevierville; Jana Robinson, G&G Southeast Account Director; and Tony Funderburg, Visit Sevierville’s Director of Sales and Advertising. Their presence underscored the collaborative vision driving the evening: promoting Sevierville not merely as a scenic destination, but as a burgeoning epicenter for world-class dining and craft distilling.
Cocktails and Craft: The Mountain Cut Distillery Showcase
As mingling commenced, the beverage program immediately stole the spotlight, courtesy of Mountain Cut Distillery. Owner David Dixon, Xristina Dixon, and Master Distiller Jesse Roark were on hand to guide guests through a curated tasting of spirits that bridge historical mountain distilling techniques with contemporary mixology.
The evening’s signature welcome cocktail, the Peach Thyme Smash, set an invigorating tone. Crafted using Mountain Cut’s proprietary peach moonshine, the drink balanced the sun-ripened sweetness of Southern stone fruit with the earthy, herbaceous notes of fresh thyme. Later in the evening, guests were treated to an unexpected masterpiece: the Banana Pudding Brûlée Cocktail, an indulgent creation featuring Mountain Cut banana pudding crème moonshine, vanilla vodka, heavy cream, vanilla bean syrup, cinnamon, and nutmeg.
To anchor the robust flavors of the spirits, the culinary team served traditional, old-fashioned apple fritters drizzled with rich apple butter and dusted with powdered sugar—a nostalgic nod to roadside Appalachian bakeries executed with white-tablecloth precision.
The Seated Feast: A Symphony of Appalachian Agriculture
As twilight settled over the property, attendees transitioned to the main dining room. The tablescape itself was a work of art. Conceived and designed by G&G, the custom-designed menus and place cards drew inspiration from Tennessee’s native flora, paying distinct homage to the Purple Iris, the state flower.
The multi-course dinner was a collaborative triumph, showcasing the exceptional talents of regional culinary leaders, including Carter Alexander of Applewood Farmhouse Restaurant and Joey Potter of The Appalachian.
- First Course: The evening’s gastronomic voyage opened with a pan-seared trout cake served atop a vibrant Southern succotash. Elevated with a delicate lemon dill crème fraîche and garnished with crisp micro-greens, the dish celebrated the fresh waterways of the region.
- Second Course: Guests were then presented with a roasted airline chicken. This hearty yet refined plate featured Sweetwater Valley white cheddar grits—bringing a sharp, creamy depth to the dish—alongside Benton’s bacon vegetable gravy and sorghum-roasted heirloom carrots that highlighted the complex sweetness of indigenous sweeteners.
- Third Course: The main savory offering featured a prime hanger steak accompanied by homemade potato dumplings, a rich and velvety veal bone gravy, and wild-foraged hen of the woods mushrooms and shallots. The dish highlighted the rustic elegance of mountain-foraged ingredients married with French culinary technique.
- The Sweet Finale: The evening concluded on a high note with a goat cheesecake. Served with a buttery pistachio cookie crumble and a tart-sweet blueberry thyme compote, the dessert offered a sophisticated, less-sweet alternative to traditional heavy pastries, perfectly balancing richness with acidity.
Supporting Context & Metrics: The Rise of Sevierville’s Culinary Tourism
To understand the cultural weight of events like the G&G and Visit Sevierville partnership, one must examine the broader economic and cultural transformation currently sweeping East Tennessee.
The Economic Impact of Craft Distilling and Agritourism
Over the past decade, Sevierville has experienced a renaissance in agritourism and craft food production. Historically known as the gateway to the Great Smoky Mountains National Park and famous for being the birthplace of Dolly Parton, the region has quietly evolved into a powerhouse for artisanal food and beverage manufacturing.
- The Moonshine Economy: Once an illicit underground trade born out of geographic isolation, legal micro-distilling has injected millions of dollars into the local Sevier County economy. Operations like Mountain Cut Distillery represent a new wave of legal artisans who utilize local grains, mountain water, and hyper-local fruits (such as Sevier County peaches and apples) to produce award-winning spirits. According to regional tourism metrics, culinary tourism accounts for nearly 30% of visitor spending in East Tennessee, with craft beverage trails driving a significant surge in multi-day stays.
- Farm-to-Table Infrastructure: Partnerships between tourism boards and lifestyle publications like Garden & Gun serve a vital economic function: they elevate local producers—such as Sweetwater Valley Farm and Benton’s Smoky Mountain Country Hams—onto a national stage. By connecting these heritage purveyors with high-end executive chefs (such as those from Hotel Hartness, Applewood Farmhouse, and The Appalachian), the region has successfully rebranded its culinary identity from "comfort food" to "refined Appalachian terroir."
Official Statements and Perspectives
The synergy between regional tourism promotion and lifestyle media branding was a central theme of the evening.
"Sevierville has always possessed a rich, deeply rooted culinary heritage, but what we are witnessing today is a renaissance of flavor. Partnering with Garden & Gun allows us to share the sophisticated, artisanal side of our mountain culture with an audience that truly appreciates craft, history, and authenticity."
— Brenda McCroskey, CEO, Visit Sevierville
Echoing these sentiments, the hospitality executives behind the scenes emphasized the importance of cross-collaboration within the Southern culinary ecosystem.
"The modern Southern palate demands a respect for tradition paired with an appetite for innovation. Tonight’s menu—from the trout caught and sourced regionally to the locally foraged mushrooms and heritage grains—tells the authentic story of Tennessee’s landscape. Working alongside Visit Sevierville and Mountain Cut Distillery has allowed us to translate the spirit of the mountains directly onto the plate."
— Participating Culinary Leadership, Hotel Hartness & The Appalachian
Future Outlook: The Evolution of the New Appalachian Table
As the evening drew to a close under the twinkling lights of Hotel Hartness, the broader implications of the event resonated with the attendees. The "New Appalachian" culinary movement is no longer an emerging trend; it is an established, highly respected pillar of American gastronomy.
Events co-hosted by premier lifestyle arbiters like Garden & Gun and forward-thinking destination marketing organizations like Visit Sevierville serve as a blueprint for the future of regional tourism. By moving past tired cliches and focusing instead on authentic storytelling, hyper-local sourcing, and world-class mixology, destinations in the American South are proving that heritage and high luxury are not mutually exclusive.
Looking ahead, travelers can expect to see increased collaboration between regional distilleries, independent farmers, and destination boards. As Sevierville continues to expand its culinary footprint, initiatives like the Taste of Tennessee dinner ensure that the world will not only look to the Smokies for natural beauty, but for unforgettable flavors as well.
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