VIP Clarksville Magazine | October 2017

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TASTE OF THE SOUTH | Fine Fettle Story + Photography by Tony Centonze The 4th Annual Fine Fettle was held recently at Old Glory Distilling Co., the event is a farm-to-table tasting that benefits The Food Initiative. Fine Fettle means, to be in a good state or condition of health, fitness, wholeness, spirit or form. The goal of the event is to encourage “fine fettle” within the community, showcasing locally grown food and talented chefs, while supporting the good work of The Food Initiative. Guests at this year’s event enjoyed hors d’ouevres, wine, beer, desserts and live music by Josh Preston. Six local chefs representing Husk Nashville, Alex Belew Catering, Elliott Herzlich Catering, Gray & Dudley,Virago, and Butcher & Bee prepared items for them to taste throughout the evening. A silent auction was also held. The VIP experience included admission to Old Glory’s tasting room where cocktails were served in Fine Fettle glasses. The special glasses were a gift, along with a commemorative bottle of Beachaven’s Blackberry Blackout wine. All proceeds from the evening will go to The Food Initiative, a nonprofit organization that will continue its mission of growing healthy food, empowering lives, and building community.

Bethany Benjamin & Shelby Silvey

Matt Cunningham, Jeff Truitt, Gen. Andrew Poppas & John Clement

Cheryl & Loren Simpson & Fran & Mark Clarke & Eric Banas 64 • VIP Clarksville Magazine | October 2017

Chef Mark Little, James Mott of APSU Chartwells & Chef Elliott Herzlich

Chef Nate Leonard, Rory O’Connell & Davis Reese of Husk