A display of flowers from Flora’s flower field, located right behind their Asheville-based shop.
The Bee Charmer cocktail made with Asheville-based Chemist gin, Licor 43, honey simple syrup, mint, and basil.
Darren Nicholson Band welcomes guests with their original Americana music from the mountains of western North Carolina.
Following The Swag’s experts in residence, Steven Reinhold and Lynda Doucette, guests hike the Great Smoky Mountains trail, including (from left) Ali Karn, Paul and Lyn Attaway, Jim Sharpton, Sam Cole, Steven Reinhold, Lyndia Doucette, Kurt and Linda Harrison.
Lunch prepared by chef Jeb Aldrich with wood-grilled octopus with matcha sauce, fingerling potatoes, local greens, and saffron aioli .
Conversations over lunch from author Charles Maynard, and Cassius Cash, Great Smoky Mountains National Park superintendent, regarding the development of the park and its impact on the area.
Justin Maestas and Rosemary McIlhenny create custom leather coasters while learning about the history of Appalachian craftsmanship.
The Cataloochee Ranch Arts Team lead lessons in monoprinting, utilizing locally foraged wild flowers and native trees.
Paul Attaway, Cynthia Morgan, Heather Harris, David Greenen, and Irv Kron learn basic techniques from the Bailey Mountain Cloggers, a National Championship-winning group from Mars Hill University in North Carolina.
From left: Helen Hill, Explore Charleston CEO; David DiBenedetto, G&G editor-in-chief; Victoria Isley, Explore Asheville CEO; Catherine Dority, Explore Charleston vice president of marketing.
Amanda Heckert (left), G&G executive editor, leads a conversation on the culture of the Eastern Band of Cherokee Indians with Museum of the Cherokee People’s Shana Bushyhead Condill, the organization’s executive director, S. Dakota Brown, director of education, and artist Nola Pina.
Claire Kuhlkin, Diamonds Direct director of marketing and branding, and Kelsey Halford, Diamonds Direct vice president of marketing and branding.
Horseshoe table placements inspired by The Hayloft, an old horse barn located at Cataloochee Ranch.
Guests took home a bottle of Eda Rhyne’s Sea Shore Black Rye, an exclusive collaboration with G&G and Eda Rhyne Distilling Co.
Rose Gold Wine compliments chef Dissen’s Smoked Candy Roaster Squash with Pink Lady Apple molasses, black pepper ricotta, pear and arugula salad, cider vinaigrette, hazelnut picada, and pepper mash.
