Grab your water shoes, wade into the stream and select your seat for an exclusive five-course fine-dining experience. Release your expectations and allow the sweeping cool mountain waters to remind you of why you adore the North Georgia mountains.
For Zachary Edmonds, co-owner and managing partner of Craft Hospitality Collective in Blairsville, Dinner in the Creek speaks to that affection. In its third year, the upcoming August bash hosted at the Byron Herbert Reece Farm and Heritage Center in Blairsville invites people to do the unexpected.
“Over the years, we have seen almost 200 people dine at this event, from all walks of life,” Edmonds explains. “Year after year, I love to see the look and reactions to people as they shed their shoes, lift up their pant leg and make their way through the creek. I love to see the laughs shared between strangers and the instant bond they share. At the end of the day, everyone has at least one thing in common — together we went through a creek to enjoy dinner together.”
A Creek Runs Through It
While finding a creek in the mountains is never difficult, finding one that is easily accessible for people and tables proved challenging.
“Finding the right creek to set tables and chairs in proved to be a ridiculous task,” shared Megan Kimsey, general manager of partnering Grandaddy Mimm’s Distilling Co. “When considering the event, from decor to the meal to the ambiance, Byron Herbert Reece made sense. Its heritage and history, combined with its proximity to Vogel State Park and its ‘deep’ mountain location, made that specific spot fit the concept best.”
Steeped in Appalachian culture, the property is a popular stop for families visiting the mountains. Since the dinner series is focused on Appalachian culture, “there’s no better place,” Edmonds says.
Jim’s Smokin’ Que provides the food, and the hospitality company relies on members of the executive team and brands within the company to come together for the event. “Our espresso and wine bar, Dancing Rabbits, will provide champagne as attendees arrive, and our team from there will turn the creek into a true Southern-inspired environment with the tables and decor,” Edmonds shares.
Laughter and Wet Feet
Usually, the night begins with laughter about the journey to get there, the tales of skipping over rocks to reach their chair, the stories they told their friends prior to coming and the rush of adrenaline as the finally get to their seat and feel the river flowing over their feet. Seated alongside strangers, friendships form immediately. From hand-built tables to curated china and decor, the aesthetic is immediate and the welcome is truly authentic.
“We want guests to experience a night of dining that they will remember for years,” Edmonds says, “but also a night that pays homage to the Southern Appalachian Mountains and to the culture of what makes North Georgia unique. By the end of the night, diners are sharing phone numbers with their new friends, planning their next get-together and asking if they can all sit together next year.”
And Now for the Menu
Each year, the menu evolves yet remains true to the Southern dining theme.
“We meet several times [afterwards] to identify areas for improvement and then strive to go a step further,” Kimsey explains. “Complacency is easy, but we strive to create a completely different experience each year. I think this is why the event has the following it does. I will say that some staple items, like Grandaddy Mimm’s espresso martini, must remain on the menu, per guest feedback; however, for the most part, everything changes.
“The 2026 concept and menu have me more excited than I have ever been for this event. We are truly taking this a step further, and I cannot wait to see it executed. I know that the Jim’s Smokin’ Que and Grandaddy Mimm’s teams work incredibly hard from planning to clean up. This event is my favorite part of my job; it is also the most stressful and exhausting, but I wouldn’t trade it for the world.”
At its core, the collective is about creating outstanding guest experiences. “I truly believe hospitality is about how people feel when dining, the emotion transferred from our passion for food and service onto those dining with us, and this event captures this essence,” Edmonds expresses. They embrace the personal connection to the region in which this event is deeply rooted.
Welcoming Old Friends and New
It’s not only a Friday night meal but also a destination dining experience. To Edmonds, “part of the joy in doing this event is seeing the veteran diners offering pieces of advice to nervous newcomers. All in all, this event is an experience as much as a dinner out. The team goes out of the way to make sure everyone is having an experience of a lifetime, and even those that come in not excited about dining in an actual creek leave with a smile and a new group of Dinner in the Creek loyalists.”
This year’s event takes place Aug. 7-8, and ticket sales for the 96 seats will be announced online at jimssmokinque.com and dancing-rabbits.com, as well as on all their social media platforms. Those who have attended previous dinners will have the opportunity to purchase tickets before they go on sale to the public.
“I have never heard anyone say they didn’t enjoy themselves at the end of the night,” Kimsey shares. “The most profound feedback is, ‘Can I go ahead and buy my tickets for next year?'”
