A Soggy and Sumptuous Spring Farm Dinner at Little Belly Farm

Photography By Rebecca Denton | April 27, 2021

Inspired by the traditional shelters of the nomadic Sami people of northern Scandinavia, these tipi-style tents resonate warmth, craftsmanship and history.

Mother Nature thought she pulled a fast one on us. Placing the solitary 90% chance of rain smack dab in the middle of a string of sunny glorious days on the Saturday of our farm dinner. But we showed her. We found Lee Sullivan of Nordic Tent Co. who set up his luxury Scandinavian Yurt style tents that were so cozy inside one would have thought we planned the rain. Such was our 2021 Spring Farm dinner at Little Belly Farm in Watertown, TN. The farm is owned by Christopher and Sydney Followill, who raise sheep, chickens and pigs. It's a beautiful peaceful farm on 27 acres in a hamlet of wooden farm houses, grazing cows, old barns, and rolling hills. The grass was cut, fire pits built, and the wood chopped. The tables were set with flowers and personalized menus by calligrapher Anna Lora Whitley of Silt & Pine. But on a mostly overcast day, the showers set in just as the dinner got off to a start. However, the fantastic guests were undeterred as they waited patiently in line, umbrellas in hand, to check in. They made a beeline for the tent made all the more cozy by the rain outside and the twinkling lights suspended from the cedar beams inside.

And the bar. Did we mention the bar? Drinks make most things better and we had them in spades. Insolito Tequila, new kid in town, made their debut with a tasting of their 3 varieties and a Classic Margarita. Long time partner, Uncle Nearest was on hand with the Queen Bee, a cocktail made with honey, 1884 Uncle Nearest Small Batch Whiskey and fresh lemon juice. And finally Koval Gin appeared in a Spring Lavendar Spritzer. For those not interested in cocktails, local Southern Grist Brewing Co. had us covered with their Hazy IPA, Pilsner and Guava Sour. And Village Wines provided red, white and bubbly on point as usual.

Volunteers shielded each other with umbrellas as they passed the Corn Cakes with Pork Pate made by Smokin Oaks Organic Farm and Chilled Purple Cabbage Gazpacho shooters with Candied Bacon. Ceviche was prepared by Chef Skylar Bush using shrimp from Aloha Fish Co, which Nashvilllian (and Hawaii born), Jennifer Cheung Cline started during COVID. Chef Alex Belew of Made South Meals in Murfreesboro served his signature Roasted Carrrots with Honey Labneh topped with Dukkah and a dessert of Panna Cotta with White Chocolate Pop Rocks and fresh Strawberries that knocked the socks off all the guests. Musicians, Rae Hering and The Bittersweets were brave souls as they covered and uncovered their instruments and when stopped by the rain, took to playing unplugged under the tent behind the bar.

But even with all the difficulties, the soggy magazines and menus, drenched volunteers, chilly weather, chef delays, and intermittent drizzle, the guests couldn't have been happier. Sitting under the magical tent with the verdant green hills beyond transported folks to a better place, a Brigadoon of sorts, where the drinks went down easy and strangers became friends. When things got chilly guests headed to The Adopted Farmhouse Coffee Co truck for a warm drink, then to the fire pit, then back down to the tent for the next course. By 10pm guests said their goodbyes, and were sent off with a dozen eggs courtesy of the farmers... and Mother Nature.