HARVEST DINNER | JULY 23rd @ 5:00 PM
|HORS DOEUVRES:||Deviled eggs and Honey bourbon glazed meatballs|
|APPETIZER:||Heirloom tomato medley with balsamic herb dressing, goat cheese crumble, and toasted baguette|
|SALAD:||Corn and okra slaw|
|ENTREE:||Apricot bacon green beans, loaded baby potato steak skewers, yeast rolls|
|PALET CLEANER:||Watermelon sorbet|
|ENTREE:||Steak, pepper, and onion BBQ skewers Aunt Daisy’s potato salad|
|FRUIT, CHEESE, NUTS:||Sweet and tangy tomato jam over butter herb cracker with whipped goat cheese topped with goat cheese.|
|DESSERT:||Chocolate zucchini sweet bread dusted with powdered sugar and topped with a dollop of fresh whipped cream.|
Beef for meatballs and kebabs provided by Seven Springs Farm in Maynardville, TN. This beef is USDA certified Angus, pasture raised, and locally processed.
Centerpieces & Music
Floral centerpieces are provided by Jessee Family Farm. They will also provide the night’s live music!
The evening’s food will be prepared by local Chef Lana Vasquez of “Mama Lana’s Catering.”
Homemade dessert prepared by Tindell’s Farmhouse Bakery. The evening’s dessert will be chocolate zucchini sweet bread dusted with powdered sugar and topped with a dollop of fresh whipped cream.
Delicious coffee provided by Ridge & Valley Coffeehouse.
An assortment of tea will be provided by House Mountain Bounty.