Taste of Tennessee

Guests are welcomed to the fourth annual Taste of Tennessee with a cocktail hour and seated dinner at Epping’s on Eastside in downtown Lexington, Kentucky.

In the Holler, a cocktail composed of Shine Girl Lavender Moonshine, peach black tea, fresh lemon juice, and honey syrup.

From left: Elizabeth Asay, Mike Asay, Emilie McCauley, and Jane DeLaute

Appalachian Spritz: Shine Girl Rosé Moonshine, prosecco, cucumber mint citrus cordial, and sparkling water.

From left: Richard Thomas, Ashley Wilmes, and Tom Wilmes.

From left: Jana Robinson, G&G Southeast account director, with Visit Sevierville’s Tony Funderburg, director of sales and advertising, and Brenda McCroskey, CEO.

Shonda Worthington, Shine Girl’s manager, and chef Kyker, of Pinchy’s Lobster & Raw Bar.

The light-filled dining room of Epping’s on Eastside welcomes guests for the seated four-course menu.

Menus inspired by the Great Smoky Mountains greet guests at each place setting.

The first course: sweet grilled shrimp salad with arugula, fresh strawberries, and a honey vinaigrette.

Oysters Rockefeller: oysters on the shell, Pinchy’s house Rockefeller mixture, spinach, shallots, white wine, parmesan, and garlic.

Housemade lobster cakes with red and green bell peppers, Dijon mustard, fresh herbs on top of Yukon gold potatoes with fennel and garlic.

Guests savor the end of a splendid evening with a dessert course of Southern blueberry cobbler made with house biscuits, blueberries, and vanilla bean ice cream.