As student life at the University of Tennessee, Knoxville wound down for the spring semester, Vol Dining hosted an end-of-semester celebration with its “Taste of Tennessee” event—an evening filled with bold flavors, high energy, and distinctive Tennessee pride.
Guests “traveled” across the state through elevated comfort foods, stopping in Nashville for hot chicken sandwiches, Memphis for barbecued pork ribs, the Tri-Cities for Appalachian root vegetable pie, Chattanooga for catfish tacos, and Knoxville for a Benton’s bacon hot honey pizza.
Classic Southern sides and regional favorites rounded out the experience: brisket mac and cheese, crispy okra, buttermilk biscuits, apple cider barbecue sauce, pinto beans, collard greens, Southern succotash, braised cabbage and apples, roasted corn chowder, Tennessee tomato salad, tomato chow-chow, and Vol cranberry chicken salad.
Vol Bakery provided a strong finish with a lineup of desserts, highlighted by a standout Tennessee butter cake.
The event extended beyond the menu. A live DJ set the tone while students explored interactive experiences throughout the space. The first 100 guests participated in a make-your-own cowboy hat station, and custom giveaways added to the energy. A pop-up shop offered attendees the chance to win a Volunteers baseball jersey while highlighting the school’s mobile ordering platform.
Vol Dining partnered with Tennessee-based brands including Bush’s Beans, Little Debbie, and Blue Hound Brew, which offered product samples and branded giveaways.
Vol Dining also incorporated wellness into the event. Registered dietitian Virginia Ozment and student nutrition interns hosted a build-your-own cowboy caviar bar, using the popular dish to share nutrition information.
The event drew more than 2,400 students and generated strong engagement and positive feedback, offering a festive close to the academic year while celebrating the food, music, and culture that define the state and the campus community. The event proved so popular that a similar event will welcome students back to campus this fall.
“Taste of Tennessee was a tremendous success, and we loved showcasing the food and flavors that make Tennessee so special,” says Amanda Hough, director of Vol Dining. “It was a fun way to bring students together and celebrate the end of the semester while sharing a little Tennessee pride.”
Aramark Collegiate Hospitality is a proud partner of Vol Dining at the University of Tennessee, Knoxville.
