03/31/2026
Cork to Fork kicks off today, and we’re honored to take part in this celebration of Tennessee spirits and cuisine. For the occasion, we’re featuring two specials made with bourbon from Company Distilling — our local neighbors just down the road. On the menu: Bourbon Blackberry Glazed Pork Belly with parsnip purée, kil’t cabbage and apple slaw, apple cider-bourbon gastrique, and pickled blackberries, plus Cinnamon-Bourbon Bread Pudding with cream cheese bourbon anglaise. Local ingredients, local spirit, and a true taste of Tennessee.
To join in, visit the Cork to Fork page and sign up for the free digital pass. Once registered, your passport is delivered straight to your phone by text and email, ready to use immediately. Then, simply show your phone at participating locations to redeem available offers, check in along the way, and earn points toward prizes. It’s a delicious way to explore featured pairings, limited-time dishes, and spirit-infused experiences across Tennessee — with a little extra incentive to keep tasting.
