![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206228-1100x880.jpg)
Guests gather on the deck at the Bar at Supperland for a festive cocktail hour to kick off the Taste of Tennessee in Charlotte, North Carolina.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206146-1100x880.jpg)
A tray featuring one of two specialty Tennessee moonshine cocktails created by the Supperland team—the festive Salted Watermelon Highball, a tall glass of salted watermelon moonshine, lime juice, simple syrup, Peychaud’s Bitters, and club soda.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM103735-1100x733.jpg)
From left: Virginia and Brad Knight sit with David and Beth Glover during cocktail hour and enjoy the Blackberry Moon sparkling wine cocktail.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206335-1100x880.jpg)
The Visit Sevierville team members. From left, CEO Brenda McCroskey, Director of Sales and Advertising Tony Funderburg, Project Manager Ashli Arden, and Director of Marketing Amanda Marr.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206095-1100x880.jpg)
A seated four-course dinner created by Chef David Rule of Sevierville’s The Appalachian restaurant and Supperland’s own Chef Chris Rogiensk—featuring Tennessee-inspired fare complemented with specialty moonshine cocktails—awaits guests in the dining room.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM103947-1100x850.jpg)
Chefs David Rule and Chris Rogienski discuss their menu inspiration with guests during the first course of the dinner.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206432-1100x850.jpg)
The chefs tempt palates with a first-course country ham charcuterie selection paired with a spicy mango-rita cocktail using Tennessee mango habanero whiskey.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206409-850x1100.jpg)
Maria Mascia and Lauren Smith pose in the dining room of Supperland in between courses.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206636-1100x850.jpg)
The second course of pan-seared duck breast over grits with a porcini jus.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206592-1100x850.jpg)
Cooks prepare the prime filet over a fire grill in the open-concept kitchen at Supperland.
Photo: William Avery Photography
![](https://gardenandgun.com/wp-content/uploads/2022/04/CM206762-1100x850.jpg)
Alex Kocher welcomes the arrival of the third course of the evening, a grilled prime filet with an RC Cola demi glace over risotto complemented with a Tennessee Maple Old Fashioned cocktail.
Photo: William Avery Photography