The Food Made in Tennessee.

It isn't just the music made in Tennessee that is well-known around the world. The unique culinary offerings across the state have also garnered global attention. On the Tennessee food trail, fine dining and down-home coexist. Deliciously.

In Memphis it's world-famous barbecue at places like Corky's BBQ, Interstate Bar-B-Que and Rendezvous. In Nashville it's hot chicken at Prince's Hot Chicken Shack (James Beard American Classics Award – 2013) and Hattie B's. In Knoxville locals and visitors love Knox Mason, spotlighting Southern heritage with modern aesthetics. These aren't trends, but a way of life. Every bite has meaning.

That helps explain why Daniel Lindley, James Beard Foundation darling, returned home to Chattanooga to open Alleia, and traveled to Nashville a couple of years later to open 5^th & Taylor, an American restaurant in the popular Germantown neighborhood.  

In the East Tennessee foothills, don't be surprised to discover a 166,000-bottle wine cellar managed by sommelier and food/beverage director Andy Chabot at The Barn at Blackberry Farm in Walland. Andy received the James Beard Foundation Award for Outstanding Wine Program (2014). Big names also are cooking in Nashville: Jonathan Waxman at Adele's; Ryan Poli at The Catbird Seat; Kyle Patterson at Sinema Nashville.

In Memphis Kelly English operates his critically acclaimed Restaurant Iris, and Andy Ticer and Michael Hudman win critical acclaim with Andrew Michael Italian Kitchen and the popular Hog & Hominy.

For stripped-down soul — not even one frill — try Helen's Bar-B-Q in Brownsville or drive to nearby Mason with two West Tennessee originals: Bozo's Hot Pit Bar-B-Q and Gus's World Famous Fried Chicken.

For more information about Tennessee food and wine go to www.tnvacation.com/food-wine.