Sponsored by the Mikos

Come join Gregg and Chere’ Mikos on Oct. 28 as they take us on a fall leaf tour through the Cumberland Plateau.  Along the way, we’ll stop to experience the living history of the Museum of Appalachia, and of course we’ll finish the day with a great dinner.

We’ll assemble for our tour at the Mt Juliet Cracker Barrel (I-40 exit 226) at 7:00 a.m.   After a brief driver’s meeting, we’ll depart promptly at 7:30 a.m.  Those wanting to eat breakfast there should plan accordingly.

Interstate travel will be kept to under an hour, and after that, it’ll be glorious rural two lane highways — the best way to see the brilliant fall colors and to experience your Miata in its native habitat. Our route will take us on a leisurely run through the very twisty highway 116; stopping at the old Brushy Mountain Prison for a quick photo op and to allow those wanting to travel the twistiest portions on their own to do so.

We’ll stop around mid-day in Lake City for a quick fast-food lunch. Our destination, the Museum of Appalachia , is a living history museum—a pioneer mountain farm-village that brings to life Southern Appalachian history. Roam the 65 picturesque acres and experience a recreated Appalachian community complete with: 35 log cabins, barns, farm animals, churches, schools, gardens. Over 250,000 artifacts in 3 buildings, with vast collections of folk art, musical instruments, baskets, quilts, Native American artifacts, and more.

Our group rate admission is $13 per person, payable in cash at the driver’s meeting. We’ll depart the Museum of Appalachia in time for a 5:00 p.m.  dinner reservation at Forte’s Restaurant on the Square in Crossville. This high-quality steakhouse with an Italian flare is a local favorite. While they specialize in steaks, they also offer various seafood, pasta and vegetarian dishes. After dinner, we’ll take off for home, driving off into the sunset…

If you’d like to join the Mikos’ on what should prove to be a memorable day, please email them at mailto:TennMikos@comcast.net no later than Oct. 26 so that an accurate head count can be provided to the restaurant.

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