As Bar Director at The Imperial Life, I am most interested in exposing people to the aesthetic pleasures of good food, good drink, and good company. Cheers!

Carson grew up spending summers in Western North Carolina where she completely fell in love with the mountains and the people. She traveled in her younger years where she engaged in learning

Gardening, canning, and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from National Forest to National Forest. Spending her summers in the family garden, Cassidee anchored her palate with the

Chris Bennett is a forager, writer, cheesemonger, and trained chef. He grew up roaming the picturesque grassy hollows, dense forest, and open fields of the Appalachian foothills in central east Alabama. Chris enjoys working with top chefs around the southeast and provides unique ingredients to

Born in the small mountain town of Spruce Pine, NC. Chef Eric Burleson was brought up with all the old Appalachian traditions from preserving everything to being taught to use the entire

H&H Distillery has been cultivating craft spirits for over 4 years. We age with care, choice oaks and unique flavors. Choosing the spirit you put in your glass is the most important piece when making your cocktail. Working with reputable sourcing and knowledgeable distillers, our spirits have

Farming and winemaking runs in Lyndon’s blood. His grandfather taught irrigation techniques around the world for the World Bank and his great-great-grandfather farmed and produced wine in Brignoles, France. Lyndon’s love of the outdoors began while he was still in his stroller and

Marc Williams is an ethnobiologist. He has studied the people, plant, mushroom, microbe connection intensively while learning to employ botanicals and other life forms for food, medicine, and

With a degree in sustainable agriculture from North Carolina's Warren Wilson College, Todd used his college degree in a very unique way. By combining his agricultural education and

From his upbringings in the hills & mountains of Appalachia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table –

After studying Sustainable Agriculture, William went on to work as a small batch cheese maker for several years at a local creamery before teaming up with his mentor, retired Scottish master