Blackberry Farm

Friends of the Farm

Mouth Watering

Andy Chabot, Director of Food and Beverage, gives the lowdown on three hot events for early Fall
and why you won’t want to miss them. We can taste the anticipation already.

Soul and Spirit

August 4-7

Acclaimed Vintner John Schwartz will pour some incredible, flagship wines from his vast
collection—complemented by fare from James Beard Award-winning Chef Chris Shepherd of
the wildly popular restaurant Underbelly. It’s sure to be a stellar collaboration.

“I recently tasted the 2003 Amuse Bouche. It was an astounding expression of the purity and elegance
that Napa wines can achieve when crafted by a team with the attention to detail that you find with
John Schwartz’s wines (which guests will enjoy more of in a weekend than Blackberry gets in a year).
Chef Shepherd is just as impressive. His commitment to sustainability—evidenced in using by-catch
fish, off cuts of meat and whole animals—is not only the right way forward, it’s also the next big
food trend, and Chef Shepherd is at the leading edge.”

Craft Pioneers

September 8-11

Dogfish Head was one of the pioneers of the U.S. craft beer revolution. Its legendary Founder
Sam Calagione joins Blackberry Farm Chief Fermentation Officer Roy Milner and Brewmaster Daniel Heisler
for an unforgettable crash course in the art of brewing and tasting.

“I think we all remember the moment we first tasted truly good beer. Sam Calagione’s moment came
as a recent college grad working in a restaurant to pay the bills—and we are so glad it did, because
his epiphany helped birth the craft beer movement in America.”


September 25-28

Chefs Stuart Brioza and Nicole Krasinski earned a Michelin star when they opened San Franciscos’s
State Bird Provisions. Come see why—and enjoy fascinating wines from Viticulturist Juan Carlos López de Lacalle,
a fabled vintner who uses estate-grown fruit from the Spanish hillsides.

““One of the dishes that stands out in my mind from the incredible dim sum style meal I had at
State Bird Provisions a year ago was the Cast Iron Quail Eggs with Fava Beans and Smoked Almonds. The dish
was absolutely beautiful when it arrived on the table in a small cast iron pan, and it had amazing balance
of acidity, saltiness and richness. Of course, when I saw the line stretching for two blocks to get into the
restaurant, I should have known I was in for a real treat.”