Close to Home: From cattle pastures to fine dining, a family dream comes full circle

Sometimes the most remarkable stories begin with a simple dream. For one East Tennessee family, that dream was owning a farm, raising cattle and enjoying a beautiful piece of land together.

Today, that same property is home to a thriving nature preserve, a remarkable conservation effort and a restaurant recognized by the prestigious MICHELIN Guide.

But the heart of the story isn’t really about fine dining. It’s about family, stewardship and the unexpected places our dreams can take us.

A grandfather’s dream becomes a grandson’s passion

In 2001, Steven Brewington’s grandfather purchased what would become Windy Hill Farm and Preserve. He had always wanted a cattle farm, and the property was simply too beautiful to pass up.

There were no grand plans for a restaurant or hospitality destination. It was a working farm where family and friends gathered.

Steven Brewington helped transform his family’s former cattle farm into a thriving nature preserve. Photo by Ben Finch.

Steven grew up working the land. As he became involved in managing the property, relationships with wildlife and habitat professionals sparked an interest in conservation that eventually became his passion.

Former cattle pastures and agricultural fields were restored to native grasslands and wildlife habitat. Eventually, Steven decided to move away from raising cattle altogether and devote the property to conservation.

One of the most rewarding results has been the return of native wildlife, particularly the northern bobwhite quail, which has successfully reproduced and established wild populations.

“Being able to rehabilitate the land while creating opportunities for people to connect with it has been incredibly fulfilling,” Steven says.

Today, visitors can experience those conservation efforts firsthand through hiking, outdoor activities and the natural beauty of the preserve.

From hungry hunters to the MICHELIN Guide

The restaurant wasn’t part of the original plan, either.

As Windy Hill began welcoming hunting guests, the family recognized the need to provide meals. It started in a small home kitchen, serving three square meals to hungry hunters after a day outdoors.

Over time, that modest operation evolved into Wilder, a fine dining restaurant now recognized by the MICHELIN Guide.

For Steven, the recognition is especially meaningful because he remembers those early days.

“Our team has continued to evolve, improve, and push themselves every year, and this recognition is absolutely a credit to them,” he says.

Despite its growing reputation, Wilder remains committed to the welcoming atmosphere that characterized those first meals.

An East Tennessee chef who remembers his roots

Chef Ben Warwick brings his own East Tennessee story to Wilder’s kitchen.

Growing up, his understanding of hospitality came from watching his mother and grandmothers prepare family gatherings, sharing meals around the table and listening to stories about family history.

Those memories continue to influence his cooking.

Chef Ben Warwick brings his East Tennessee roots and Appalachian food traditions to Wilder. Photo by Ben Finch.

At Wilder, Warwick wants the food to tell the story of Appalachia and the surrounding land.

Consider the smoked pork belly. The dish combines carefully prepared pork with peppers grown on the property. The entire pepper is used to create the glaze, while cheese from nearby Sweetwater Valley adds another local connection.

“The goal is that the entire dining experience at Wilder tells the story of Windy Hill,” Warwick explains. “We believe the story is about the people and the place. The ingredients just help tell the story.”

A journey from the mountains to the Gulf

That storytelling takes a creative turn with Wilder’s Watershed tasting menu.

The 10-course experience follows the journey of water from the Appalachian highlands to the Gulf, exploring the connections between geography, regional traditions and food.

For Warwick, the inspiration was curiosity about what shapes the region and its traditions. He hopes the experience encourages guests to explore their own curiosities.

A getaway that’s close to home

Knoxville-area residents don’t have to book an overnight stay to experience Wilder.

Although Windy Hill provides three meals daily for overnight guests as part of their stay, Wilder also welcomes the public for lunch Thursday through Saturday and dinner Wednesday through Sunday.

Warwick encourages visitors to allow enough time to enjoy the property rather than simply arriving for dinner and leaving.

“There’s something special about sitting down to dinner surrounded by the land that helps inspire what’s on your plate,” he says.

And although the food is carefully crafted and the experience elevated, the welcome remains genuine.

“You’re close to Knoxville, but it feels like you’ve gotten away for the evening.”

More than a restaurant

Perhaps that’s what makes the Windy Hill story so special.

A grandfather dreamed of owning a cattle farm. His grandson discovered a calling to restore and protect the land. A chef who grew up surrounded by East Tennessee family traditions found a way to bring those memories to the table.

Somewhere along the way, a kitchen that once fed hungry hunters became a restaurant recognized on an international stage.

The land has changed. The possibilities have expanded. But the family dream that started it all is still very much alive.

And that’s a story worth sharing, especially when it happens so close to home.