Taste of Tennessee

G&G and Visit Sevierville present the fifth annual Southern dining experience rooted in the rich traditions and seasonal ingredients of East Tennessee.

Hosted at Patterson Kitchen + Bar at Hotel Hartness in Greenville, South Carolina, the evening begins with a lively cocktail hour featuring passed hors d’oeuvres and a curated selection of spirits from Mountain Cut Distillery. The evening culminates with a multicourse dinner prepared by chefs David Rule of The Appalachian and Carter Alexander of Applewood Farmhouse Restaurant, each bringing a distinct interpretation of Tennessee cuisine to the table.

Plan your stay for the event and enjoy a preferred rate at Hotel Hartness.

David Rule

David Rule is the executive chef of The Appalachian, where he brings a modern perspective to Southern Appalachian cuisine. Centered around a wood-burning hearth, his menus celebrate the region’s ingredients, traditions, and smoky flavors while honoring the area’s culinary heritage.

A veteran of some of East Tennessee’s most respected kitchens, Rule previously worked at Blackberry Farm and Dancing Bear Lodge before becoming executive chef and partner at Walnut Kitchen in Maryville, Tennessee. At The Appalachian, he continues to showcase the flavors of the region through seasonal dishes rooted in Appalachian tradition and Southern hospitality.

Carter Alexander

A native of East Tennessee, Carter Alexander is the corporate executive chef for Stokely Hospitality, overseeing culinary development, menu innovation, and food quality across multiple restaurant concepts. His cooking is shaped by a lifelong appreciation for Southern hospitality, seasonal ingredients, and locally inspired flavors.

Over the course of a thirty-plus-year career, Alexander has held leadership roles across independent restaurants, hotels, resorts, and casinos, including serving as executive chef at Harrah’s Cherokee Casino Resort. He has earned numerous awards and competition recognitions for his cuisine and has made multiple television appearances representing restaurants, municipalities, festivals, and culinary events throughout the Southeast. His work focuses on blending elevated Southern cuisine with operational excellence, while maintaining a strong emphasis on guest experience, team development, sustainability, and locally inspired ingredients.