Taste of Tennessee

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.

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.

From left: Virginia and Brad Knight sit with David and Beth Glover during cocktail hour and enjoy the Blackberry Moon sparkling wine cocktail.

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.

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.

Chefs David Rule and Chris Rogienski discuss their menu inspiration with guests during the first course of the dinner.

The chefs tempt palates with a first-course country ham charcuterie selection paired with a spicy mango-rita cocktail using Tennessee mango habanero whiskey.

Maria Mascia and Lauren Smith pose in the dining room of Supperland in between courses.

The second course of pan-seared duck breast over grits with a porcini jus.

Cooks prepare the prime filet over a fire grill in the open-concept kitchen at Supperland.

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.

The dinner concludes with a strawberry shortcake dessert paired with a creative take on a gin and tonic made with moonshine, grapefruit, lime, and strawberries.