Author: jmuir

Diamondjack at Little Arrow, a new dining destination featuring approachable, southern novelties executed at a high level, is now open at Little Arrow Outdoor Resort in Townsend. The restaurant is open Wednesday through Saturday from 11 a.m. to 8 p.m.

Located at 118 Stables Drive in Townsend, Diamondjack at Little Arrow offers public dine-in and takeout options for guests with parking available at their respective sites or accommodation. Visitors not staying at the resort can park along Stables Drive. With a maximum capacity of 16 people, guests can expect an intimate and personalized dining experience.

Little Arrow, an idyllic resort nestled in the Great Smoky Mountains, is excited to partner with Diamondjack and offer a new amenity to its guests and the community. “Little Arrow is thrilled to partner with the sophisticated folks at Diamondjack by offering this new amenity and partnership for our guests and community to be able to enjoy,” said Cassie Halley, Little Arrow’s COO and CMO. “The future looks bright…and delicious! We’re just getting started and can’t wait to expand as we grow.”

Diamondjack is equally excited about the partnership with Little Arrow and the opportunity to become part of the Townsend community. Rachel Talley, the owner of Diamondjack said, “Diamondjack can’t wait to be a part of the Townsend community in the unique environment that Little Arrow provides.”

Dancing Bear Lodge in Townsend, TN is excited to announce Grammy Award-Winning artists, The Infamous Stringdusters performing “Live on the Lawn” on Thursday, July 7th, 2022 @ 7:30 pm. This will be an intimate concert event, with only 500 tickets available. The show will open with the Sweet Lillies.

Dancing Bear Lodge boasts an outdoor event venue and has created the most intimate concert setting on the Peaceful Side of the Smokies. “We are excited to host a band as popular as the Stringdusters on our unique Lawn,” says Director of Operations Houston Oldham, “Our venue is one of the most incredible spaces in the Smokies. Guests will get to enjoy the show on an amphitheater style lawn, but with less than 500 people. You won’t get to see the Stringdusters like this again!”

The optional pre-show dinner will be an Appalachian BBQ theme, featuring house smoked baby back ribs, brisket, pulled pork, white BBQ chicken, and an array of Southern-style fixings. The meal will be prepared on site using fresh vegetables from the property gardens and locally sourced and in-house smoked meats and ingredients.

The Infamous Stringdusters will be debuting their 2022 Album release “Into The Fray” Inspired by self reflection and a strong sense of solidarity, the project documents the Grammy Award-winning group’s remarkable growth as instrumentalists as well as songwriters. Released on their own label, Americana Vibes, the collection also firmly establishes the band’s stature on the modern acoustic music landscape, where they’ve built a solid and enduring fan base among traditional and progressive audiences alike.

Tickets are currently available online at www.dancingbearlodge.com. For more information on the
concert and ticket options, please visit here.

They’re currently stored in the cool confines of Dr. Nathan Duncan’s basement, but on Saturday, June 25, eight brews created by Maryville College students will be available for sampling by roughly 1,000 attendees of a craft beer festival.

The annual event, known as Hops in the Hills and held in downtown Maryville, is part of the City of Maryville’s annual Summer on Broadway extravaganza and will include over two dozen professional breweries — along with sample pours from Duncan’s “EXP200: Introduction to Brewing” course that the professor of chemistry launched in 2018.

“For this, we have about eight different beers we’re bringing, and almost all of them are student recipes,” said Duncan, who took the beer home with him during recent summer renovations to the College’s Sutton Science Center. “Two are my recipes, including the Irish red ale we brewed earlier this year for the Choir of Man show at the Clayton Center, and I brewed my brown ale this year for it as well. Those are the only two that aren’t student recipes.

“The rest are all from this class except for one, and it’s from an alumnus who took the class in 2020. In addition to students from this year’s class that are working as volunteers for Hops in the Hills, I have students that go back to the very first time we offered it in 2018 who are coming this year as well. A lot of Maryville College alumni will make up the volunteers for this event, and I’m really excited from the standpoint that a lot of them took the class before it was even a part of Hops in the Hills.

“To see how much this little class has grown as far as really becoming a part of our regional craft brew scene is exciting,” he added.

Duncan offers the course every spring and has room for roughly 20 to 24 students. It’s an upper-level class for students 21 and older that focuses on the brewing process, and because beer can be fermented under pressure and turned around in as little as two weeks depending on the style, there’s ample opportunity to try various creations and concoctions.

And some of them, he added, succeed beyond anyone’s expectations, including his own.

“The beer I’m most excited about is one that was created by Becca Roberson ’22 that’s supposed to be a beer that has all of the components or nuances of an Old Fashioned cocktail,” he said. “It’s a porter-style beer that’s aged with some oak, some bourbon, some cherry and also with some orange peel. It’s one she made early in the semester, and it tasted really good. Now that it’s been aging for a while, it should be even better. As soon as we tried it, I told everyone, ‘We’re saving this for Hops in the Hills.’”

In addition to Roberson’s creation — for which she’s designed its own logo — and Duncan’s ales, some of the other brewing class offerings for Hops in the Hills include an imperial stout and for those who find the overly hoppy flavor of stouts and ales off-putting, there’s the brew by alum Sawyer Cradit ’20: a “margarita beer,” according to Duncan.

“It’s kind of a sour wheat style, very low on the hops,” Duncan said. “With this, he was making a beer that used sour mash barley, a lot of wheat to give it kind of the haziness and a little bit of sweetness, and the hops that he used were a New Zealand variety that adds kind of a lime flavor to it.”

Hops in the Hills, Duncan added, is the latest in a busy schedule of events for which his students have brewed beer. (Because their brews are not sold, and the class operates as a homebrewing club, they’re not required to obtain a license to serve it.) In addition to the Blount County Alumni Association’s annual spring barbecue and the aforementioned Choir of Man performance, MC beer was recently served at the banquet celebrating the end of KT Days, and Duncan addressed the assembled alumni about the course, and its plans for the future.

“We have some things in the works that we hope will formalize this class, meaning that it will eventually be replaced with a four-hour class,” he said. “What we’re doing now would be considered the lab part of the class, while it will also include a lot more deep-dive lectures, and we’ve talked with several folks in the brewing industry in our region who are interested in partnering with us for on-site and external internships.”

A new major will be available for Maryville College students this fall that will offer signature learning opportunities at RT Lodge and other distinctive dining, lodging and event establishments in the area.

Hospitality and Regional Identity is being added to the 2022-2023 College’s catalog following recommendation by the faculty and approval by the College’s Board of Directors last month. The addition brings the total number of programs of study and certifications available to undergraduates to 69. It follows the addition of an Environmental Science major in 2021 and, like Environmental Science, Hospitality and Regional Identity helps position MC as a college “of and for the region” by focusing on how location can influence and enhance the customer experience, as well as meeting a workforce need.

In making the announcement, MC President Dr. Bryan F. Coker said discussions about the major have taken place over several years, but pandemic-related increases in tourism and much evolution in the local industry, especially “high-end” opportunities, made the timing right for the new program in 2022.

“Local hospitality leaders were consulted about the industry’s current and future needs, and we learned of the need for skilled permanent employees who know hospitality and the larger field of management more generally, but who are also knowledgeable about – and appreciative of – the regional context,” Coker explained. “We know that sustainable management of natural and scenic resources and respectful curation of cultural heritage demand a broader range of skills and background knowledge than straightforward management of hospitality properties. With our liberal arts curriculum, we are confident that we can deliver a unique program that will prepare students for successful, interesting and meaningful careers.”

A major in Hospitality and Regional Identity will require 58 credit hours; a minor will require 18 credit hours. Four new courses have been developed that will focus on customer experience, marketing, management and operations and regional identity through food and beverage. Other required and elective courses will draw from current offerings in the Social Sciences, Humanities, Health Sciences and Outdoor Studies areas. The curriculum leans into Appalachian identity, with students having options to study Appalachian cultural and social history, food traditions, religion and the landforms, flora and fauna of the Great Smoky Mountains. Dr. Jenifer Greene, professor of management, will serve as coordinator of the program.

Donations pledged by industry partners are helping to fund the delivery of new courses, one new instructor position and promotion of the program to prospective students and their families.

According to the proposal approved by the faculty and Board, students who complete the Hospitality and Regional Identity curriculum will be able to: 1.) understand the operations of various components of the hospitality industry and how they relate to each other; 2) understand how to create an exceptional customer experience and how a specific place plays a role in this development; and 3) develop critical thinking skills, have knowledge in theoretical perspectives and methodological techniques, and gain experiential learning opportunities.

Opportunities with RT Lodge 

For many future hospitality students, the “experiential learning opportunities” outlined in the program’s learning outcomes will come from RT Lodge, a restaurant, hotel and special event site located on campus and operated through a long-term lease by regional business leaders who are very supportive of the College.

Since it opened in 1998, RT Lodge has been an employer for scores of MC students and graduates, and with the launch of the Hospitality and Regional Identity major, both parties expect to see more students put their academic pursuits into practice there.

“Through our partnership with RT Lodge, we can provide students with a valuable four-year ‘hands-on’ experience that will help equip them with knowledge of local Appalachian food and culture – a contribution to the place-based education, which will be a distinctive of aspect of our program,” Coker said.

Beth McCabe Holman, president of RT Lodge, said she and her team were “thrilled” about the new major and proud to partner with the College on its growth and development.

“The College is a valuable resource to RT Lodge, and it is a privilege to interact with MC students in a working hospitality environment every day,” she added. “What an exciting time for Maryville College and our community!”

The education and experiences offered through a hospitality major can be translated into many areas beyond hotels and restaurants, said Gary Doyle, RT Lodge’s general manager.

“They can be applied to all interpersonal aspects of occupations in business, medicine, religion, sports, arts and education,” he said. “Pairing those with the science of positive regional identity in a broader sense of hospitality would seem a natural field of study for any future city planner, chamber of commerce member or community development professional, among other diverse professions.”

In addition to RT Lodge, students enrolled in the new major may soon be able to gain real-world experience by helping to operate the House in the Woods, a 105-year-old home located in the College Woods that is slated for renovation and eventual use as a College guest house.

Tourism is strong, trending up

Tourism is Tennessee’s second largest industry by employment. As a gateway to the Great Smoky Mountains, Blount County ranked eighth among Tennessee’s 95 counties in visitor expenditures at $337 million in 2020, according to a report issued by the Tennessee Department of Tourist Development. Jobs related to hospitality and tourism in the county have grown from just under 3,000 to more than 4,000 over the last seven years, according to Kim Mitchell, Blount Partnership director of tourism.

“Blount County remains a top destination for travelers domestically and internationally for its tremendous outdoor assets, scenic beauty, music, food, family fun, history, culture and destination sites the Great Smoky Mountains National Park,” she said. “All give us an edge against other areas.”

Bryan Daniels, Blount Partnership president/CEO, thanked Coker for leading efforts to get the Hospitality and Regional Identity major instituted, agreeing that it is much needed for the area’s economic growth and development. 

“The experiences gained in this major are vital to tourism by the fact that future employees will be equipped with knowledge and skills needed to become leaders in the hospitality industry,” he said. “Programs like this are crucial when it comes to continuing to educate people on the many assets of the region while offering insight into the administrative, operational and commercial activities that make any business a success.”