Taste of Tennessee

Hermitage Farm, site of Barn8 Restaurant.

Danielle Parton and her Botanical Spritz cocktail made with Shine Girl Rosè, Shine Girl Lavender Moonshine, strawberry, lime, and honey.

From left: Bryan and Shelley Rose, Jane Edwards, and Jeff and Spencer Arsenault.

From left: Cary Cox and Sally Crane Cox, Ben Carter, Brent Bruner, and Matthew Carter.

The private hayloft at Barn8.

The table is set.

The first course: cinnamon scented quail with sweet potato croquette and pear chutney.

Guests enjoy the first course.

Braised beef short rib with creamy stone ground grits, Benton’s bacon collard greens, and pearl onion jus.

Seasons 101 Restaurant co-owner Michael Johnson with chef Deron Little.

The Red Velvet New Fashioned, composed with Shine Girl Red Velvet Moonshine, is served with dessert.

A decadent flourless chocolate truffle with white chocolate mousse, almond tuile, crème anglaise, and fresh mint to end the evening.

From left: Sevierville Chamber of Commerce’s Amanda Marr, director of marketing and communications; Nikki Bounds, chair; Tony Funderberg, director of sales and marketing; and Brenda McCroskey, CEO, along with Shine Girl Distillery’s Danielle Parton, creator and owner, and Benny McClure, master distiller; as well as Ashli Arden, project manager for Visit Sevierville; Garden & Gun’s Christian Bryant, vice President and publisher; and Jana Robinson, southeast account director.