Farm Stories

From The Kitchen

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Edible Blooms

From The Kitchen

Edible Blooms

Chef Cassidee Dabney shares her favorite edible flowers to forage and feature on the Farm.

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Plating With Chef Cassidee Dabney

From The Kitchen

Plating With Chef Cassidee Dabney

Learn more about Chef Cassidee's thoughtful and inspired approach to plating her food in The Barn.

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Strawberry and Corn Pavlova with Lemon Sorbet

From The Kitchen

Strawberry and Corn Pavlova with Lemon Sorbet

Enjoy refreshing Spring flavors and beautiful buds in this light and cleansing dessert from Pastry Chef Laurence Faber in The Barn at Blackberry Farm®.

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Notes from the Kitchen

From The Kitchen

Notes from the Kitchen

Cassidee Dabney, Executive Chef at The Barn at Blackberry Farm®, shares her hopes and inspirations for Spring cooking.

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Shaved Beet with Smoked Mushroom Oil

From The Kitchen

Shaved Beet with Smoked Mushroom Oil

With vibrant color and fresh flavor, this creative dish from Cassidee Dabney, Executive Chef in The Barn at Blackberry Farm™, is sure to draw attention.

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Poached Farm Eggs with Hoe Cakes

From The Kitchen

Poached Farm Eggs with Hoe Cakes

Enjoy a taste of breakfast any time of day with this filling and delicious dish from Chef Josh Feathers.

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Wild Ginger Ice Cream

From The Kitchen

Wild Ginger Ice Cream

Sous Chef Laurence Faber combines bright and imaginative flavors in this ice cream dessert.

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Flourless Chocolate Cake

From The Kitchen

Flourless Chocolate Cake

Featuring Cruze Farm milk ice cream and espresso sabayon, this delicious dessert will be a hit around any table!

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Field Pea Stuffed Quail

From The Kitchen

Field Pea Stuffed Quail

Bring a taste of The Barn to your kitchen with Chef Cassidee Dabney's stuffed quail.

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Seared Fluke with Carolina Gold Rice and Olde Salt Clams

From The Kitchen

Seared Fluke with Carolina Gold Rice and Olde Salt Clams

Chef Cassidee Dabney presents this beautiful entrée flavored with lavender, fennel and yogurt.

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Caramelia Tart

From The Kitchen

Caramelia Tart

Enjoy the salty-sweet mixture of this delicious dessert that has become a fast favorite on the Dogwood menu.

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Raspberry and Hibiscus Pavlova

From The Kitchen

Raspberry and Hibiscus Pavlova

Enjoy bright color and fresh flavor with this dessert from Sous Chef Laurence Faber at The Barn.

Stories (35)

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