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Guests are welcomed to Patterson Kitchen + Bar, located at award-winning Hotel Hartness. 

Photo: Kylie Anne Photography

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Brenda McCroskey, Visit Sevierville CEO; Jana Robinson, G&G southeast account director; and Tony Funderburg, Visit Sevierville director of sales and advertising.

Photo: Kylie Anne Photography

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Mountain Cut Distillery’s owner David Dixon, Xristina Dixon, and master distiller, Jesse Roark.

Photo: Kylie Anne Photography

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The Peach Thyme Smash featuring Mountain Cut peach moonshine.

Photo: Kylie Anne Photography

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George and Veronica Howe.

Photo: Kylie Anne Photography

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Old-fashioned apple fritters with apple butter and powdered sugar.

Photo: Kylie Anne Photography

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Agnes and Don Gayhardt.

Photo: Kylie Anne Photography

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The table is set.

Photo: Kylie Anne Photography

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The G&G-designed menu and place card are inspired by Tennessee’s native flora, including the Purple Iris, the state flower.

Photo: Kylie Anne Photography

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The first course: pan-seared trout cake with Southern succotash, lemon dill crème fraîche, and micro greens.

Photo: Kylie Anne Photography

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The second course: roasted airline chicken with Sweetwater Valley white cheddar grits, Benton’s bacon vegetable gravy, and sorghum-roasted heirloom carrots.

Photo: Kylie Anne Photography

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Carter Alexander of Applewood Farmhouse Restaurant and Joey Potter of The Appalachian.

Photo: Kylie Anne Photography

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The third course: prime hanger steak with homemade potato dumplings, veal bone gravy, hen of the woods mushrooms, and shallots.

Photo: Kylie Anne Photography

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Banana Puddling Brûlée Cocktail, composed of Mountain Cut banana pudding crème moonshine, Mountain Cut vanilla vodka, heavy cream, vanilla bean syrup, cinnamon, and nutmeg.

Photo: Kylie Anne Photography

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A sweet finale: goat cheesecake with pistachio cookie crumble and blueberry thyme compote.

Photo: Kylie Anne Photography