Danielle Parton and her Botanical Spritz cocktail made with Shine Girl Rosè, Shine Girl Lavender Moonshine, strawberry, lime, and honey.
Photo: Ashley Brown
From left: Bryan and Shelley Rose, Jane Edwards, and Jeff and Spencer Arsenault.
Photo: Ashley Brown
From left: Cary Cox and Sally Crane Cox, Ben Carter, Brent Bruner, and Matthew Carter.
Photo: Ashley Brown
The first course: cinnamon scented quail with sweet potato croquette and pear chutney.
Photo: Ashley Brown
Braised beef short rib with creamy stone ground grits, Benton’s bacon collard greens, and pearl onion jus.
Photo: Ashley Brown
Seasons 101 Restaurant co-owner Michael Johnson with chef Deron Little.
Photo: Ashley Brown
The Red Velvet New Fashioned, composed with Shine Girl Red Velvet Moonshine, is served with dessert.
Photo: Ashley Brown
A decadent flourless chocolate truffle with white chocolate mousse, almond tuile, crème anglaise, and fresh mint to end the evening.
Photo: Ashley Brown
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.
Photo: Ashley Brown
