Tennessee is home to a handful of national treasures but country music and barbecue reign supreme, especially at Dolly Parton's eponymous park and resort.
"Good Morning America" took a trip south on Wednesday to rise and shine at Dollywood and catch up with the country music superstar alongside her park's culinary director, Aaron Banks.
Banks kicked things off with his favorite dish at the park, barbecue brisket sliders.
"It's incredible," he said of the smoked meat sandwich that's topped with a homemade BBQ sauce and apple and cabbage slaw. "We have our own Dollywood seasoning we put on it. We smoke the brisket for about six and a half hours. We hand slice it, then we build our sandwiches and our guests are just out of [their] mind about it."
Banks said another "fan favorite" is their New England-style lobster roll, which Parton added is served atop a big ol' buttered bun and stalk of celery. But they also make other savory hits like hand breaded fish and chips, a Cuban sandwich with plantain chips, Great Smoky Mountain paella and beef bulgogi nachos.
For dessert he and Parton whipped up a batch of their lavender honey mini funnel cakes.
Banks tops the swirled fried dough with powdered sugar, chantilly cream, a drizzle of lavender infused honey and a few fresh blackberries and blueberries.
"Who wants healthy?" Parton joked as she helped make her own batch. "You think one berry is going to counteract this sugar? I don't think so," she said with a laugh joking with the chef and Roberts.
The park is in the midst of hosting Dollywood's Flower and Food Festival, which runs through June 7 as spring continues to blossom through the Smoky Mountains, where guests can enjoy more than half-a-million blooming flowers and snag a new dining pass for an unforgettable culinary journey.
All of the menu items created by Banks and his culinary team were inspired by spring in the Smokies.