Sunday Supper with Visit Sevierville

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

Jeremy and Ellen Strife.

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. 

Casey and Randy Schiltz.

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

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

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

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

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

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