Dakini Studios Yoga Retreat ~ Sat, Aug 10, 2013

Led by Molly Spessard of Dakini Studio and Kenneth Robinson of Yoga for the Emotional Body, this yoga retreat will focus on creating a gateway to inner and outer abundance. Through movement, meditation and immersion in the magical Evins Mill landscape, the retreat will nourish the "seeds" of our life's journey, accessing our source of strength and inner calm while bathing in our energetic reservoir. The weekend retreat includes...

• Three yoga sessions (all levels welcome)
• One night's lodging in bluff view rooms
• Delicious vegetarian meals from lunch on Saturday to lunch on Sunday
• Hiking and exploring
• Relaxing on the beautiful porches overlooking trees

For more information or to make reservations, visit the Dakini Studio web site or call Molly Spessard at Dakini Studio at 615.481.3204 (nashville).

Bluegrass Cookout ~ Sat, Jul 6, 2013

On Saturday, July 6, 2013, the sleepy town of Smithville will host the Annual Fiddlers' Jamboree & Craft Festival, one of country's premier bluegrass competitions. Just a few minutes from the Dekalb County Courthouse, where the hoedown takes place, Evins Mill is a convenient springboard for the festival - as well as a cool escape from the heat and a relaxing destination for great meals and overnight accommodations.

To that end, the Inn is hosting its own annual Bluegrass Cookout from 6:30 to 8:00 p.m. that same Saturday. Appetizers are available as early as 6:00 p.m. As always, guests are invited to arrive early and enjoy a stroll to Carmac Falls or a game of pool at Cortland Game Hall. Early or not, come with an appetite, for the menu is expansive...

Entrees

• Tennessee Pastured Rib Eye Steaks
• Fresh Hawaiian Seafood
• Barbecued Baby Back Ribs

Sides

• Roasted Local Potatoes
• Fresh, Local Corn on the Cob 
• Fresh Baked Whole Wheat Rolls & Cornbread
• Home Grown Tomato, Fresh Mozzarella Salad
• Fresh Basil, Vegetable Slaw
• Marinated Cucumber Salad
• Heirloom Beans Cooked w/ Benton's Bacon
• Home Grown, Fried Green Tomatoes
• Grilled Sweet Onions & Chilies

Dessert

• Wild, Summer Berry Cobbler w/ Ice Cream

Beverages

• Tea, coffee, lemonade & ice water

The Jamboree Cookout itself is $50.00 per guest and $10 for children six to twelve years old. Sodas, bottled waters & alcoholic beverages are available but not included. Lodging/Meal packages are also still available. Call 615.269.3740 (nashville) or 286.2090 (smithville) to learn more or make reservations.

Father's Day Grill Out ~ Sun, Jun 16, 2013

While folks are often a little slack when it comes to commemorating Father's Day, Evins Mill will lift a glass to the weaker sex by hosting a Father's Day Cookout this Sunday, June 16 from 6:00 to 7:00 p.m. with appetizers available as early as 5:00. If you're not already staying at the Inn, guests are welcome to make reservations for dinner-only and arrive early for short strolls to Carmac Falls. Whenever you show up, come with an appetite, for the menu as always is as expansive as it will be tasty...

Entrees

• Grilled rib eye steaks
• Grilled jumbo shrimp
• Barbecued baby back ribs

Sides

• Oven roasted yukon gold potatoes
• Fresh Corn on the Cob
• Vine-ripe tomato, mozzarella salad w/ balsamic vinaigrette
• Grilled vidalia onions & chilies
• Vegetable slaw
• Marinated cucumber salad
• White beans, slow cooked w/ Benton's Bacon
• Fresh baked, local whole wheat rolls & cornbread

Dessert

• Local strawberry cobbler w/ streusel topping & vanilla ice cream

Beverages

• Tea, coffee, lemonade & ice water

The Father's Day Cookout is $50.00 per guest and $10 for children between the ages of five & twelve. Sodas, bottled waters  & alcoholic beverages are available but not included.

Call 615.269.3740 (nashville) or 286.2090 (smithville) to learn more or make reservations.

"Down Under" Wine Tasting ~ Sat, Jun 15, 2013

Evins Mill is hosting its first wine tasting of 2013 this Saturday, June 15. Beginning at 6:00 p.m., guest will enjoy multiple Australian wines along with appetizers paired and prepared by Chef Evans just for the occasion. Led by Taylor Bates of Best Brands, the tasting will be followed at 7:00 p.m. by a "Down Under" dinner menu featuring Australian Pastured Beef Tenderloin and Tasmanian Wild King Salmon. 

Wine Tasting Menu

• Yalumba Reisling
• Yalumba Viognier
• Shadow Chaser Garnache
• Flegenheimer Red

Dinner Menu

Soup

• Chilled, Creamy, Sweet Onion

Salad

• Granny Smith Apple and Blue Cheese

Entrees

• Australian Pastured Beef Tenderloin
• Fresh, Tasmanian Wild King Salmon

Dessert

• Pavlova style meringue w/ local berries & whipped cream

The Wine Tasting Package includes...

• Saturday night lodging
• wine tasting & appetizers 
• a four-course dinner
• a hearty breakfast with omelet station
• a picnic box lunch on day of arrival or departure
• non-alcoholic beverages

and is $315 or $325 for the two remaining rooms. Or come just for the appetizers, tasting and dinner for $65/plate. 

Call 615.269.3740 (nashville) or 615.286.2090 (smithville) to learn more or make reservations.