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Sunday Supper with Visit Sevierville

In partnership with Visit Sevierville, the Garden & Gun Club at The Battery welcomed the culinary team from The Appalachian for a special evening that brought a taste of East Tennessee to the table. The evening featured a three-course dinner showcasing the region’s fresh, seasonal flavors with wine pairings, before a week-long special menu by chef David Rule kept the celebration going at the Club.

September 21, 2025

Tony Funderburg, Visit Sevierville director of sales and advertising, and Kay Funderburg.

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Tony Funderburg, Visit Sevierville director of sales and advertising, and Kay Funderburg.

Photo: Hope Nicole Schumacker

Jeremy and Ellen Strife.

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Jeremy and Ellen Strife.

Photo: Hope Nicole Schumacker

A preview of the Natchez Trace Cocktail, a blend of rye, bourbon whiskey, dry vermouth, amaro arancia, maraschino liqueur, and yellow chartreuse offered on the week-long Visit Sevierville special menu at The Garden & Gun Club. 

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A preview of the Natchez Trace Cocktail, a blend of rye, bourbon whiskey, dry vermouth, amaro arancia, maraschino liqueur, and yellow chartreuse offered on the week-long Visit Sevierville special menu at The Garden & Gun Club. 

Photo: Hope Nicole Schumacker

Casey and Randy Schiltz.

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Casey and Randy Schiltz.

Photo: Hope Nicole Schumacker

The amuse bouche: 24-month aged country ham, melon, saba, and fennel pollen.

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The amuse bouche: 24-month aged country ham, melon, saba, and fennel pollen.

Photo: Hope Nicole Schumacker

A first course of Buffalo frog legs with Benton’s ranch, celery, and bleu cheese.

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A first course of Buffalo frog legs with Benton’s ranch, celery, and bleu cheese.

Photo: Hope Nicole Schumacker

Chef Ann Kim, culinary director of The Garden & Gun Club, and Dan Estes, general manager of The Appalachian.

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Chef Ann Kim, culinary director of The Garden & Gun Club, and Dan Estes, general manager of The Appalachian.

Photo: Hope Nicole Schumacker

The second course: Grilled hanger steak with potato dumplings, Hen of the Woods mushrooms, shallots, and gravy.

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The second course: Grilled hanger steak with potato dumplings, Hen of the Woods mushrooms, shallots, and gravy.

Photo: Hope Nicole Schumacker

From left: Rich and Susie Boustead, Jenn Hurley, and Kristin Connor. 

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From left: Rich and Susie Boustead, Jenn Hurley, and Kristin Connor. 

Photo: Hope Nicole Schumacker

The final course: Brebis cheesecake with spiced pears and black walnuts. 

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The final course: Brebis cheesecake with spiced pears and black walnuts. 

Photo: Hope Nicole Schumacker

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