Elyse Wilde Contemporary Clothing

Elyse Wilde is a contemporary women’s clothing store in the Bearden area, but more than that, it is the realization of a lifelong dream for Knoxville native, Chelsea Brooks.

Chelsea has always enjoyed being active, the outdoors and doing arts and crafts of any kind. While working towards a bachelor’s in Textiles, Merchandising and Design (with a concentration in Fashion Merchandising) at MTSU, she had the chance to participate in a summer internship at Place Showroom out in L.A. She gained a basic understanding of the fashion industry but yearned to learn more. She also was intrigued by the West Coast’s culture and environment, and when she graduated from college, she moved out West to work for REVOLVE as a Buyer’s Assistant.

In 2015, Chelsea married Steven Brooks, whom she’d met in college, and when he landed an internship back in Knoxville, the two returned to their roots.

Chelsea always knew she wanted to do something in the fashion industry and had the idea of opening a clothing store in the back of her mind. Her mentor at REVOLVE, Bella, even encouraged her to open her own store. After settling back into Knoxville, Chelsea tried different jobs, but nothing seemed to be a good fit. She missed the process of placing orders and working with her old reps from the industry, and branching out into the retail side of things seemed to be a natural next step in her career. She already knew the brands she wanted to carry, and the rest, through lots of hard work and long nights, just came together.

In selecting a location for the store, Chelsea wanted to be close to downtown but still accessible to West Knoxville. The Vertex at Midtown shopping center felt like a perfect fit. As for the name—Elyse is Chelsea’s middle name, a name she once thought was “weird.” The use of her middle name is symbolic of the acceptance that just because something seems different or strange does not mean it is bad. “Wilde” was actually a suggestion made by her husband and, according to Chelsea, incorporates a little of her “wild” West Coast side as well as the importance of nature and the environment.

Elyse Wilde brings West Coast fashion right to the heart of Knoxville, featuring brands like Auguste the Label, Cleobella, Free People and Spell & Gypsy. That free-spirited California style is not only in the clothing selection, however, but also in the store itself. Expect lots of bright whites; clean, modern lines; archways; and the organic look of a wood ceiling. You may be greeted at the door by Chloe, a friendly miniature golden doodle. The adorable shop pup is also joined by human staff, who are happy to assist with styling outfits or finding gifts for friends and family.

Elyse Wilde strives to make everyone feel welcome, no matter their age or size. According to Chelsea, “The goal at Elyse Wilde is to empower women by creating a community to promote unified living while incorporating expressions of self-empowerment, individuality and healthful living.” Clothing is a form of self-expression, and it is all about finding you an outfit that helps you feel confident and beautiful. Come out today and find your inner style at Elyse Wilde!

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Andy Page: Taking ORAU Further Together

“Further together” is more than an organizational motto for ORAU President and CEO Andy Page—it’s how he believes success in life or in business is attained.

Throughout Page’s career, which includes 25 years of service in the Marine Corps, he has finessed a leadership style that emphasizes teamwork and relies on unleashing the power of ORAU’s employees, researchers, scientists and students to solve some of the nation’s most challenging scientific problems.

Before accepting his appointment as ORAU’s president in 2009, Page honed his skills as a team builder and leader in the honored tradition of the U. S. Marine Corps through progressively accepting greater roles and responsibilities as part of his service. Serving as an Infantry Officer in the Marine Corps Fleet Marine and Security Forces plus high level staff assignments at Headquarters Marine Corps, and as deputy branch head of amphibious ships and programs on the staff of the Chief of Naval Operations at the Pentagon, Page believes it was certain moments in his career that defined how he would later lead the ranks at ORAU.

One of the most exciting and focused times in Page’s career in the Marine Corps was being a part of the first special operations capable Marine Expeditionary Units deployed to the Mediterranean shortly following a fatal bombing of the Marine barracks at the Beirut International Airport. His unit’s mission was to be involved with over the horizon noncombatant evacuation operations, amphibious raids and peacekeeping efforts off the coast of Lebanon after 241 U.S. service men and women were killed in the Beirut bombing, 220 of those being Marines.

“Being involved in operations like this one required performing at the highest level of security and operating as nothing less than a high functioning team,” Page said. “We were suddenly thrust into a very high tempo of operations and required to conduct any number of special operations to fit new mission profiles after the bombing in Beirut. The urgency and importance of the deployment and preparation for its missions created a special bond of teamwork in my unit which I have never forgotten”.

Recalling that experience, Page reminisced on the somber time his unit had a CH-46 Sea Knight helicopter crash into the ocean while training for one of these new special operations. Of the 19 on board, 14 Marines and the Battalion’s Navy Chaplain were killed.

“We only had a day to recover the deceased and their equipment, Page recalled. “The next morning we had to be ready to do the mission again.”

What stays with him today was in the pre-dawn darkness of that morning, seeing one of the Marines who survived the crash, a Satellite Radio Operator, laden down with all his radio and tactical equipment standing in the helicopter team ready to go again. After this young Marine had barely survived the fatal crash the day before, he was ready to participate in the same operation the next day.

“He was the first one in line,” Page recalls. “Because I was there when we rescued him the day before, I think I was the only one who recognized him as one of the crash victims. I put my arms around him and asked if he was okay and he said, ‘just fine, Sir-Semper Fi (Always Faithful).’ That Marine’s dedication, courage and commitment to our unit and mission has always stayed with me as the one of the best examples of leadership I witnessed during my service– and it didn’t come from a high ranking general or staff non-commissioned officer, but from a Private First Class Radio Operator.

Page said this taught him that leadership and inspiration can, and usually does, come from any level of an organization and can be manifested in the simplest of ways. Through these mission-focused experiences, he learned that teamwork is the best solution to solving a problem, which is the leadership style he upholds at ORAU.

Today as president and CEO, Page provides comprehensive oversight, strategic direction and leadership for ORAU and its diverse set of missions involving STEM workforce development, scientific assessment, worker health, environmental management and radiological emergency response. A part of ORAU’s mission involves providing support to a myriad of government programs, such as ORAU’s flagship contract with the Department of Energy’s Oak Ridge Institute for Science and Education (ORISE). ORAU also supports the National Institute for Occupational Safety and Health and DOE national labs including Oak Ridge National Laboratory and the National Energy Technology Laboratory. In 2017, ORAU was awarded the Tennessee Valley Corridor (TVC) Champion Award for its demonstrated leadership, contributing to economic development, developing advanced technology and promoting collaborative efforts.

Beyond taking ORAU employees to their greatest potential, Page encourages a company-wide attitude of altruism through community service initiatives. Since 2001, ORAU has contributed 416,000 books to Dolly Parton’s Imagination Library. Additional community projects that ORAU has made a priority in 2017 included building and sponsoring its third Habitat for Humanity house in Anderson County and contributing $100,000 toward the building of a Peace Pavilion for the International Friendship Bell. ORAU celebrated its 10th year of Extreme Classroom Makeover in 2018, which provides $25,000 in technology and classroom upgrades to an East Tennessee teacher. Since the program’s inception, ORAU has provided $336,000 in Extreme Classroom Makeovers to area schools. Through ORAU’s Education Grants program, $487,000 has been awarded in the past 15 years to local teachers for funding educational projects that enrich STEM programs. In March, ORAU partnered with ORISE and the Oak Ridge Rotary Club to package 20,000 meals for Rise Against Hunger. This year, however, Page said he is most excited about finding new ways to empower employees.

“I’d really like to give employees more latitude to question those above them and voice concerns. I want to ensure them that their ideas are being heard,” Page said. “I still remember what that Radio Operator taught me from my Marine Corps days: that leadership and inspiration can come from any and every level of the organization.”

Page lives in West Knoxville with his wife, Cheryl, five dogs and a cat. In his spare time, he is the logistician and pay master for “The Page Family Shameless Princess Tours” at Disney World with his granddaughter Annabel and all the other “princesses” in the family. He also likes to spend time at his beach house in North Carolina.

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Braden’s Lifestyle Furniture: A Tradition of Quality and Value

We know that for those who love God all things work together for good, for those who are called according to his purpose. (Romans 8:28)

Sprinklers inside Braden’s Furniture Warehouse alerted local fire departments of a fire in the building that housed the inventory for Braden’s Lifestyle Furniture. When the fire department contacted Gary Braden, there was nothing he could do but wait, just wait. Reports continued of a 5-alarm fire, total loss, firefighters being overcome with smoke. The negative news continued past Gary arriving on the scene, “this is it, no coming back from this”, he reflected on the thoughts passing through his mind.

There is a place, a few different locations inside the Great Smoky Mountains National Park where a peace that passes all understanding can be found while soaking in the sunshine or shade listening to the water flow over the rocks. Gary Braden is familiar with that sound, that peace and regularly finds that place to decompress, pray and rest his mind. It is a building of faith which lays the foundation for him to handle whatever comes into his path.

Challenges are not rare for Gary Braden, he has met each one with the same approach since 1976 when he joined the family business, Braden’s Furniture, then located in downtown Knoxville. Founded by McKinley Braden in 1956, his wife Mildred was the designer with Gary starting at 15 years of age in the warehouse, the business enjoyed huge success in retail and wholesale furniture sales.

It was a staple of the downtown Knoxville landscape with customers from all over the country shopping the large orange building, a paint scheme designed by McKinley Braden when Gary signed to play football at the University of Tennessee. The closure of the interstate for two years caused a great hardship on the company, forcing the move of operations to a location outside of the downtown area.

There have been many struggles in the past years, many “it’s all over now” moments and that is where in 2011, standing outside of the warehouse in Maryville, Gary Braden found himself again… the non recoverable point for the family business. Then it was over, all of a sudden it was just smoke, it was over and not a total loss. The exact same service vehicle that caused the fire had for unknown reasons also been located in a strategic spot halting the flames. It was a miracle, no other explanation possible.

Moments of despair changing to moments of triumph is the testimony of Gary Braden, he is a book of miracles, each chapter equally amazing with so much of the book still unwritten. This year, marks 62 years of business, now located in Turkey Creek, Braden’s Lifestyle Furniture continues the tradition of quality and value. The family business is strong, the foundation of faith is firmly rooted in Romans 8:28, Gary Braden knows his love for God causes all things to work together for good, so he works daily on the legacy purposed for his life.

Did you know that for every mattress sold at Braden’s Lifestyles Furniture, a mattress is donated to a child in need? Together with Knoxville non-profit Feeding the Orphans, we are carrying out this great effort in Project Ghana! Ask one of our sales associates for more info!

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Anakeesta Joins the Gatlinburg Family

One of Gatlinburg’s newest attractions, Anakeesta is a truly magical experience for guests of all ages. The adventure begins as you soar to the top of Anakeesta mountain from Downtown Gatlinburg on a 14-minute ride in either a quad chair or 6-person gondola cabin. Once at the top, you can experience Anakeesta’s whimsical treehouse village, which features local crafts, retail opportunities and dining. You can take a stroll through their canopy walk, which has 16 hanging bridges more than 40 to 60 feet in the air. If you are looking for a little more of a thrill, enjoy a race through the trees on their dual-racing zip lines, or speed through the forest on their new single rail mountain coaster. Younger guests will enjoy the Treehouse Village playground. The most priceless experience of all, however, are the stunning views of Mt. LeConte and Downtown Gatlinburg. Anakeesta is sure to become a favorite of visitors from all over the world, a place to create magical memories that will last for years to come.

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Behind East Tennessee Foundation: An Interview With President & CEO Mike McClamroch

When you hear “East Tennessee Foundation,” you might immediately think of the many charitable resources this foundation has contributed to East Tennessee over the past 30 years. From scholarships to wildfire relief funds, this organization has its hand in charity work all across our region, with over $250 million in cumulative grants awarded since 1986. Many, however, do not know the story behind East Tennessee Foundation’s President and CEO, Mr. Mike McClamroch.

Mr. McClamroch graduated from Webb School of Knoxville, Furman University and Cumberland School of Law. He was a lawyer with the firm of Egerton, McAfee, Armistead & Davis as well as an active volunteer in the community before taking the lead role at the East Tennessee Foundation in 2001. He and his team helped build the foundation from total assets worth $30 million to now over $300 million.

We had the privilege of speaking with Mr. McClamroch at his office in downtown Knoxville. Sincere gratitude and thankfulness radiated from Mr. McClamroch as he discussed his upbringing, his faith and family, his present-day accomplishments and what the future may hold.

We want you to tell our readers about who you are! Can you begin by telling us about your childhood?

“I am from Knoxville. My parents are from Knoxville, all the way back to my great-grandparents, so I am an East Tennessean born and bred. I grew up in the country in West Knoxville and had all kinds of animals growing up. I was the only kid at Sequoyah School who was a member of 4-H. I grew up with lots of space, and we did everything outside. You know, it was a great way to grow up. We had a garden, not because we had to have it to eat. We had a garden because it was great fun. And I still have a garden, I still work in the yard and I still work outside. That’s how I relax.”

Can we talk a little bit about your upbringing as far as your faith is concerned? Is it a big part of your life?

“It is a huge part of my life. It, in fact, is the driver for almost everything that I do. I learned a reliance early on where it feels absolutely natural for me, when confronted with a problem, to hand it over to God and ask for guidance and wisdom and strength and the wherewithal to get through it. And that serves me really well.”

“I would not be here with ETF if I hadn’t had enough faith to take a real jump, a real counter-intuitive jump. You know, I went to a lot of people to seek advice. I went to my dad, and I said, “Dad, they’ve come to talk to me about this job. What do you think?” And he said, “Are you crazy? Your law practice is booming. You are doing so well. You’ve worked so hard. My advice is no way.” And for your gut, your heart, to tell you that your dad is just dead wrong, because he doesn’t know you as well as God knows you, or you know yourself, that was a hard thing for me to do. But I knew it was the right thing to do, and I called them back and I said, “Yes.”

Tell us about your son. We know he is very important to you.

“He is the most important thing to me. I am continually amazed by him. He is a wonder to behold. I could not be more proud of him, and not just in his accomplishments. He is a great athlete, and a great student, but he also is a deep thinker and really well spoken. Sometimes it is shocking to me and I have to remind myself that he is only fifteen. I love seeing him be a natural born leader. I love seeing him interact with his peers. He is one of those children who is equally at ease with his peers as he is with adults.”

“Recently, we cooked and served dinner at Knoxville Area Rescue Mission and Michael’s response to that was not, “Oh my gosh, that was such hard work.” We stood for hours and made 34 pork tenderloins. The hair on both my arms was singed from the oven. It was hard work. His response was, as we got in the car after dinner and were driving home, “If we made a grant out of our fund to KARM, what do you think they need the most?” That’s the stuff that makes you cry as a parent. I believe as parents we cannot impart that to our children—that is a God-given sensibility. I am just gratified that he has it. And he has a lot of it.”

What sort of goals did you have when you were younger?

“You know, my goals have morphed or matured over time. I was really idealistic at twenty-five. Back then, I really thought that I could reform public policy. But as I grew older and I got deeper into politics, I grew increasingly weary of politics for the sake of politics. Back then, I was the youngest-ever GOP chair and I may be the only GOP chair that counted the seconds until my term ran out. It was an eye-opening experience for me and a great way to pivot and shift gears. I recognized that I needed to figure out a better fit for me to make changes in our community.”

Tell us about the East Tennessee Foundation and what you do there.

“ETF was founded in 1986 and I joined shortly after 9/11 as the economic crisis of 2001 was underway. Our growth since then has been really significant, with the crash of 2008 sitting right in the middle of that. We were able to maintain our grantmaking through both crashes, and it provided survival dollars for a lot of organizations, especially arts organizations that would have gone out of business otherwise. Cumulatively, our grants in the region are over $250 million. That goes a long way and changes a lot of lives in East Tennessee. We are all proud of that.”

“Part of my job is to make sure that everyone here who is crunching numbers or reading grant applications, proofreading the newsletter or whatever it is, feels connected. To the ones whose lives we are changing. It is not uncommon for me to read the thank you letters, the gut-wrenching stories, in our staff meetings. I encourage everybody to go on the site visits, to serve on the scholarship committees, to do all of that work. It is what they have to do to stay focused and to remember that their job has meaning, no matter how difficult it is that day. It is easy for me, because I am at a 20,000-foot level, and at any point, I can go down and get involved in any part of it, but I think that it is important for our team. And it matters.”

What ETF accomplishments are you most proud of that have taken place in the last year?

“I am proud of so much, but I am most proud of the way our team works with each other to get it all accomplished. This is not false modesty, but anybody that knows the Foundation and sees the way that it works, day in and day out, knows it is not a reflection of me. It is a reflection of this team. I am a part of, always, a larger whole, and the way they respect each other, the way they communicate with each other, the way they are able to advance the mission of the Foundation and just, one after another, set records in all of these accomplishments…it’s a reflection on them. Overall, I think the thing I am most proud of is our work environment, because it is conducive to success. It makes success not just possible, but likely. And I am really proud of that.”

Looking ahead at the next couple of years, what is the ultimate goal?

“The ultimate goal is to stay in that position where we are managing, guiding and feeding that growth. We are going to be stretching in some areas in which we have never been able to stretch before, and we have done a great job on a meager budget on name recognition and brand recognition. We have done a great job on becoming the conversation starter for meaningful philanthropy in East Tennessee, so we have to continue all that. But we are going to be exploring really fascinating things like mission investing and other things that are going to be really attractive to potential donors, potential fund holders, and will multiply, I hope, exponentially, our impact in the region. When we get to invest, not just through grants but through investments in projects that are changing people’s lives, our impact and the benefit we provide is going to increase exponentially. I am really excited. We are now positioned to not only watch it happen, because there is nothing passive about any of this, but also to make it happen.”

The Foundation is a grant-making institution comprised of over 425 charitable funds established by donors interested in impacting their communities. ETF can accept almost any asset of value. If you have questions about charitable giving, feel free to contact Mike or his staff at 865-524-1223 or visit their website for more information: www.easttennesseefoundation.org.

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Terry McNew: Mastercraft CEO

There are those who measure success by a job title or social status, and there are others who measure success by hard work and the ability to overcome hardships. No matter how you quantify the word, Terry McNew is, without a doubt, an incredible success story.

Terry was born in Florida but raised near Compton, a city in southern Los Angeles County that has struggled with unemployment and crime. His father served in World War II as a “Frogman,” or combat diver. Upon his release from the service, he worked in the space program but was laid off when Terry was 9 and remained unemployed until Terry was 12. He was eventually rehired into the manned space program, but this taught Terry to be self-sufficient at an early age.

Despite family hardships, Terry discovered a love for watercraft. He and his brother, who was almost 5 years older, rebuilt a Glastron Boat and sailed off into the Pacific Ocean to catch what they could. They discovered that with a slight redesign of the hull, they could get better performance from that boat…and thus began his thirst for a career in design and performance of watercraft.

At age 16, while still in high school, Terry decided to strike out on his own. Getting jobs wherever he could, he saved his money while living with his godfather in Stanton, California, sleeping on his own store-bought foldout sofa in the living room.

Terry then moved to Florida, where he worked for a company selling heavy construction equipment. He funded his own education and graduated with a BSBA degree in economics from the University of Central Florida, College of Business Administration. He then began his career with Sea Ray’s PD&E division in Merritt Island, Florida, a division of Brunswick.

The years that followed included an array of positions as he began his ascent toward CEO. Terry worked in several areas of manufacturing at Sea Ray boats, holding different key roles before taking the position of Vice President of manufacturing in 2001. In 2004, he was offered and accepted the position of President and Chief Executive Officer of Correct Craft Boats. In 2006, he was again invited to join Brunswick, where he held several executive positions at Sea Ray and Brunswick Boat Group. In August 2012, after 24 years in the boating industry, Terry was offered the position of President and Chief Executive Officer of MasterCraft.

During his tenure as CEO of MasterCraft, the company has grown from a production level of 1,200 boats a year, to just under 3,000. In 2015, Terry led a team that took the company public, and they are now listed on the NASDAQ exchange. He even got to ring the closing bell at the exchange on the day of the IPO offering.

Terry has several additional success stories of his own – his son, Philip, and daughter, Tara. Philip is a staff sergeant in the United States Air Force at Langley Air Force Base and is currently serving in Afghanistan. He has served 13 years so far. Philip is married to JoAnna, who is also a staff sergeant in the Air Force. They have two children—Aiden, who is 8 years old, and Jude, who is 6. Terry’s daughter, Tara, lives in Redding, California, with her husband, Jordan, who recently graduated from Moody Bible College. They have two children, Isiah, 6, and Lizzy, 3. Terry recently married his beautiful bride Allison in March and added three more children, Leah, Lauren and Beth, plus, two more grandchildren, Parker, 3, and Graham, 1.

In addition to his successful career, Terry contributes to a number of missions that provide various kinds of aid to families that need assistance. He has a caring heart and a strong faith in God and feels he has been blessed over the years with God’s guidance. His motivation comes from his desire to leave this Earth a better place than when he got here—and this sentiment, truly, makes him the greatest success story of all.

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Water Into Wine Bistro And Lounge

My name is Candace Viox. My personal story begins with my birth. I was adopted by my two wonderful parents and I gained my forever family name, Candace Boone.

I grew up in Southern California, Orange County area to be exact. I grew up in the sands of Seal Beach, Huntington Beach, Newport Beach, Laguna Beach and anywhere that my parents would take me. Church bomb fires with a guitar, sunsets on the HB Pier, sand in my toes and a wonderful family home made up my childhood which I will forever remember. At 17, my senior year of High School, we moved to Tennessee and the next chapter of my life began.

I graduated from Lenoir City High School and began my personal journey. Roane State CC, Lee University and Pellissippi/UT Culinary Arts program set the stage for where I am today.

I married in college and we had our daughter, Alexis Viox. We lived locally in Whittington Creek while our daughter went to Christian Academy of Knoxville. I worked for Rick and Mary for 10 years at Rick McGill’s Toyota on the motor mile and begin feeling like there was more I needed to do with my life, as 30 was on the horizon.

But what? Hence the next chapter of my life. I was at my mother’s home, devastated by years of infertility and private adoption ventures, and we saw Monday’s Child on the local news. I told my mom “That’s it! I am supposed to be a Foster Parent.” I called, enrolled in the class and our family completed the Tennessee State Foster program in 2 months.

We received our three beautiful children a few months later. Jimmy, Cabrin and Sydney. They never left our home and became part of our forever family a year later.

Sadly, I was faced with several personal tragedies in 2011. My children and I moved to Farragut in the spring and then my mother unexpectedly passed away in May and I was lost. During my grief, my health failed and my family was torn apart. I was at a personal crossroads.

I ran home to my friends in California that summer of 2012. I did not know how to

move forward. So, I went to my childhood pier in Huntington Beach with my kids and yelled at God in the sand to the point of exhaustion. My tears were pouring from my soul and the Holy Spirit spoke to me and said,

“Are you done yet?”

It was crystal clear. THAT MOMENT changed the direction of my life and I knew It was time for me to begin to heal. I had 4 kids to raise and I was only 35! These events were not going to destroy me; they were going to become part of my story and provide the opportunity to share God’s grace. But how? How can I share with people my story of survival and perseverance and give hope to others so that they can get through whatever it is they are facing? My soul said, “create a safe environment, free of judgement where love, understanding and acceptance prevails. A place where everyone can share their story”. I found listening ears at some of our local restaurants and since met several lifelong friends which supported my concept. Then the story of Water into Wine began. Another chapter of my life.

The concept of Water into Wine was born in my soul. I enrolled in Pellissippi/UT Culinary arts program and decided I was going to learn how to open a relational restaurant unlike any around. My professors supported my passion and appreciated my leadership role with the other students. I graduated top in my class and proudly accepted my degree with my children cheering me on.

After graduation, my friend Deron Little, encouraged me to intern with him for a year to work and learn the business inside and out. He was an amazing teacher and inspiration and I appreciate the many lessons he taught me. I will be forever grateful for my culinary internship at Season’s Innovative Bar and Grill.

In November 2015, it was time for me to sink or swim. I began looking for a location that was small and intimate that I could afford on my small budget. I am a single mother, on a fixed income with no private investors. So, I prayed and I asked God if He wanted me to open a place where everyone can feel loved.

I was sure hoping He would say yes and that He had a plan. His plan was amazing. We found the space located at in the Gallery in Farragut in January 2016. We started construction in March 2016 and opened in May 2016, one day after the five-year anniversary of my mother’s death. I was able to toast her and a portrait of us is proudly displayed on the wall in the back lounge.

The name you ask? Water into Wine… my mother said “If Christ’s first miracle was turning water into wine, we could drink it!” And we shared many glasses of wonderful wine over the years.

My five-year story has shaped where I am today. It is only because of God’s grace, the love and support from my friends and family and my refusal to give up that I am able to say Cheers! Water into Wine opened in our community to provide a place where everyone can share their story. Because we all have one don’t we?

The Gallery in Farragut

607 N Campbell Station Road



Hours: Tuesday – Thursday: 11am – 11pm

Friday & Saurday: 11am – 12 am

Closed Sunday & Monday

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Seasonal Culinary Inspiration

Winter is the season for comfort food. Beef Stroganoff has had a long and honored history. It has spread across the world and is common in restaurants from Europe to Asia to South America. Despite an elegant past, beef stroganoff is now more like down home comfort food and can be easily prepared for a hearty and satisfying family dinner. Prepared traditionally, this dish is very rich and delicious. Using beef from grass-fed cattle improves the fat profile and flavor. To make this dish a little more interesting you can use organic whole wheat fettuccini. Fettuccini noodles are a bit narrower than egg noodles, but they give the same substantial mouth feel and a significant amount of fiber.Classic Beef Stroganoff – Winter Comfort FoodIngredients:4 tbs all-purpose flour, divided 1/2 tsp salt1/4-1/2 tsp ground pepper1 lb beef sirloin steak, cut in 1/4-inch-wide strips (grass fed)3 tbs butter, divided1 cup mushrooms, thinly sliced1 medium onion, chopped2 cloves garlic, minced1 tbs tomato paste1 can (10 1/2 oz) condensed beef or chicken broth (or rich homemade)1 cup sour cream2 tbssherry or cognacHalf of a 16 oz pachage of egg noodles or fettuccini, cookedPreparation:Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture and brown in 1 T butter.Add the mushrooms, onion and garlic to the meat, and cook for 3-4 minutes or until the onion is barely tender. Remove from skillet.Add 2 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste. Slowly pour in the broth. Cook, stirring constantly, until the mixture thicken.Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Season with pepper to taste. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.Serve over egg noodles or fettucini.“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire.” – Edith Sitwell

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Buttermilk Sky Pie Shop

Our story begins in the kitchens of our maternal grandmothers Ruth and Edith, two Southern ladies, one from Arkansas and one from Mississippi, who shared a spunk best described as “whiskey in a tea cup.” Known as much for their crazy sayings and fi rm beliefs as for their pies, biscuits and preserves, these special women put a mark on our hearts that will last a lifetime.Scott had the privilege of growing up on a 1,500-acre, second generation farm in rural Southeast Missouri. Summer days were spent working in the garden, driving the tractor and spending time in his Granny’s kitchen canning and sampling her fruit pies and preserves. It was here that he developed a strong work ethic and a taste for fresh handmade baked goods that would set the bar for quality at Buttermilk Sky.Scott learned all aspects of running the farm, from equipment to livestock to crops, basic business and brokerage principles. He followed up his “farm raising” with a degree in Architectural Engineering and a 20-plus-year career in Construction Management prior to going into the baking business. Scott’s attention to detail and passion for design has been a great asset to the retail build-out process of our stores. When he isn’t working, Scott enjoys fi shing with our sons, Bo and Tabb, watching them play football and hanging out on the porch with his yellow lab, Gunner.I, on the other hand, grew up a city girl from Memphis, TN, home of Elvis Presley and the birthplace of the blues. Memphis is famous for its BBQ and for the desserts that follow it. Memphians know a thing or two about pie, and my Nanny (Grandmother) was no exception to the rule. Nanny was known among friends and family and to many in the community as the “pie lady.” She was often seen toting her marigold-colored Tupperware pie carrier to birthday parties, cookouts, reunions and yes, even funerals. I feel like that old pie carrier must have had more miles on it than her Chrysler Lebaron. My sister and I often spent Friday nights at Nanny’s house.  Saturday mornings were always a treat. She made homemade “tea biscuits” cut with an old can. It was just the perfect size to make a petite three-bite biscuit. If we were lucky, she would have a jar of her plum jelly to top them with, and life was good.  Afternoons were often spent making pies. While Scott’s Granny was an expert at making fruit pies using fruits from her orchards, Nanny’s specialties were cream pies and pecan pie. The idea for our 4” Cutie Pies came from a child-sized cast iron skillet that Nanny always let my sister and I used to make ourselves “baby pies” as we baked alongside her in the kitchen.It is around our grandmothers’ specialties that we have built our classic pie menu: the fruit pies from Scott’s Granny and the cream pies and pecan pie from my Nanny. I never would have guessed that my prior career as a Speech-Language Pathologist and Scott’s Construction Management career would have ended in the culmination of our childhood memories and entrepreneurial dreams in the form of a pie shop. We first entered the bakery business following my sister’s lead in 2007 and opened The Cupcakery as a licensed location of her original cupcake store in St. Louis, Mo. It didn’t take long for us to figure out that we loved the baking industry and the independence that we gained from owning our own business. It is with great pride in our family’s time-honored recipes and traditional baking methods that we invite you to enjoy the taste of Southern tradition, the taste of Buttermilk Sky Pie Shop.Farragut shoppers stop by and say hello to Jennifer Hembree the owner of our Turkey Creek location at 11525 Parkside Drive. She has fresh pies daily and seasonal pies that make for the most perfect dessert of any Holiday gathering. 

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Seasonal Culinary Inspiration

Fall has always been my favorite season. This is the time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. When fall arrives, it’s the time for bountiful harvests of the foods that have grown through summer. Grocery stores and farmers’ markets are full of apples, figs, pears, pumpkins, sweet potatoes, and winter squash. The fall salmon run is the time when salmon, which have migrated from the ocean, swim to the upper reaches of rivers where they spawn on gravel beds. Salmon spend their early life in rivers, and then swim out to sea where they live their adult lives and gain most of their body mass. When they have matured, they return to the rivers to spawn. Fishing the fall salmon run is an amazing experience and the harvest is some of the best salmon all year.

To celebrate the fall salmon run, we are featuring a special dish for you to try at home and at Seasons Innovative Bar & Grille:

Wild Salmon with a Brandy Morel Mushroom Sauce


7 oz wild salmon (cleaned and pin bone out)

2 oz extra virgin olive oil

1 tbs fine diced shallot

2 ea sliced morel mushrooms

1 oz brandy

1/2 cup demi gloss

1/4 heavy cream

salt & pepper

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