Farm Fresh Updates & News
Blackberry’s own sommelier Andy Chabot shares his best summer celebration advice on the TODAY show! From hamburgers to popcorn, Andy has the right beverage
pairing for the occasion.
Blackberry Farm has been spotted from coast to coast! Read more from the LA Times about Blackberry Farm’s Wellness experience!
The Barn at Blackberry Farm, a Relais & Chateaux property and restaurant, receives its third James Beard Foundation Award in the last three years with
the acceptance of the 2015 James Beard Award for Outstanding Service.
The James Beard Award for Outstanding Service is representative of the best restaurant service in the United States with Blackberry Farm competing against four other finalists from New Orleans, San Francisco, New York and Chicago.
“After back-to-back years of humbling recognition for our culinary experience with former Executive Chef Joseph Lenn as Best Chef, Southeast in 2013, and Director of Food and Beverage and Lead Sommelier Andy Chabot for Outstanding Wine Program in 2014, we are incredibly honored this year as the winner of the Outstanding Service Award,” said Blackberry Farm Proprietor Sam Beall. “This award is an honor among such a distinguished group of fellow peers, and I am incredibly proud of our entire Blackberry Farm team for their dedication and passion for quality.”
The Barn at Blackberry Farm first opened its doors in September of 2007 with James Beard nominations every year since its opening. The daily operations of The Barn are led by Director of Food and Beverage Andy Chabot, and Executive Chef Cassidee Dabney at the helm of the kitchen. Together and along with 150 food and beverage focused team members, they create dining experiences throughout a guest’s stay that strives to provide an authentic expression of the Smoky Mountains coupled with a strong dose of Southern hospitality.
"We are just so proud of our team and their tireless efforts to put our guests’ needs first," said Andy Chabot. “They love what they do and it shows!”
“This remarkable award came from years of real determination, commitment and passion by our team," said Proprietor Sam Beall. "A James Beard Award further validates that our humble little place in the hills of Tennessee offers the highest level of excellence in service in everything that we do!"
In January, Blackberry Farm artisans traveled to San Francisco to present their locally crafted products at the 5th annual Good Food Awards. Blackberry Farm won three Good Food Awards for this year, including Classic Saison Beer, Under the Pines Cheese, and Blackberry Farm Honey. The Good Food Awards acknowledge artisan products that have been prepared with consideration for local culture and environmental sustainability. Shop Blackberry Farm products and taste for yourself!
Food Network, international leaders in culinary innovation, have recognized our very own, Chef Josh Feathers! In addition to taking breakfast food to the next level, Chef Feathers has created a nutritious, easy-to-make recipe for the home cook. This Chilled Strawberry-Date Oatmeal is an excellent choice for the health-conscious.
"I am honored to have accepted a James Beard Award from the James Beard Foundation," said Andy Chabot. "I am so proud of the wine team at Blackberry Farm and this award would not be possible without the dedication and high level of service from each member of our team and the Beall Family."
Chabot is a graduate of the CIA and originally developed an interest in the restaurant industry while working in local restaurants near where he grew up. Prior to Blackberry Farm, Chabot at a young age, found his interest was in front of the house operations.
“This remarkable award came from years of real determination, commitment and passion by Andy and his team," said Proprietor Sam Beall. "A James Beard Award further validates that our humble little place in the hills of Tennessee offers the highest level of excellence in wine service and everything else that we do!"
This is the second James Beard Award for Blackberry Farm. Chef Joseph Lenn, executive chef of The Barn, won a James Beard Award in 2013 for Best Chef Southeast.
Joseph Lenn, executive chef of The Barn at Blackberry Farm is the 2013 James Beard Award winner for Best Chef Southeast. Chef Lenn is the first chef from Tennessee to win this distinction.
"I am humbled and honored to have received a James Beard Award from the James Beard Foundation," said Joseph Lenn. "I am so proud of my Blackberry Farm team and would not be the chef I am today without each and every one of them."
A graduate of Johnston and Wales in Charleston, SC, Chef Lenn originally developed an interest in cooking while working in the butcher shop of a local grocery store near where he grew up in Knoxville, Tenn. Prior to Blackberry Farm, Lenn worked at the Peninsula Grill, and also assisted in the opening of the Hermitage Hotel in Nashville with Chef Sean Brock.
This was the second James Beard nomination for Chef Joseph Lenn. In addition, Blackberry Farm’s Food and Beverage Director Andy Chabot was nominated for a James Beard Award in the category of Outstanding Wine Program.
Garden & Gun comes to Blackberry Farm June 6-9 for its annual Secret Society Event. Make reservations now to find out what the Secret Society is all about.
Bon Appétit describes this list as a collection of hotels that have outstanding food and that are also really cool destinations that Bon Appétit Editors just love to go to and want to return again and again. They claim this list is a celebration of properties that make food equally as important as other aspects of a hotel all the while not just serving food that is good for hotel, but rather just serving good food, period!
View the entire article on Bon Appetit!
Shop our Gluten Free Griddle Cake Mix!
Shop Pickled Ramps!
We are pleased to announce that Blackberry Farm has been awarded #1 food and wine resort and the #2 hideaway in America by Andrew Harper’s Hideaway Report. “We are so honored to receive not one but two accolades from the readers of Andrew Harper’s Hideaway Report and want to sincerely thank all of our guests and friends of Blackberry Farm who helped make this achievement possible”—Blackberry Farm proprietor Sam Beall.
From September 20-23, Chef Joseph Lenn will be featured at the Euphoria Greenville event in Greenville, SC. This weekend-long event celebrates food, wine, and music through tasting events, wine tastings and presentations, and concerts by national recording artists. Chef Lenn will be featured alongside Chefs Gary Mennie of High Cotton and Mike Davis of Terra for the Sunday Supper. This farm to table experience will highlight Blackberry Farm’s famed foothills cuisine as guests enjoy classic libations and the sounds of Southern Blurgrass music.
Blackberry Farm has been recognized by Travel + Leisure for its outstanding service as the number one resort in the U.S. and Canada in the 2012 World’s Best Service Awards. Blackberry Farm also ranks as the number seven resort in the world for exceptional service, and is the only resort in North America to place within the T+L list of top 10 resort, inns, and lodges for service overall which is featured in the June 2012 issue and on TravelandLeisure.com now.
“At Blackberry Farm, we want to ensure that all of our visitors’ expectations are surpassed,” stated Blackberry Farm Proprietor Sam Beall. “Exceptional service and attention to detail is something that we not only pride ourselves on, but it is a way of life on the farm. The personalized experience that we offer our guests contributes to what Blackberry Farm is all about, and we are very honored to be recognized by Travel + Leisure’s readers as the number one resort in North America for service. ”
Soon Chef Josh Feathers will be donning a Hawaiian lei as he participates in the second annual Hawaii Food & Wine Festival (HFWF) to be held September 6-9, 2012. The event features more than 50 master chefs and legendary vintners, and will be held on Oahu.
Food lovers will experience a plethora of epicurean delights, including exciting cooking demos, wine tastings with top sommeliers, culinary workshops, industry seminars and field excursions during our daytime events, plus signature dining experiences over four nights.
Chef Feathers will be part of a stellar line up for the “From Farm to Table: A Makahiki Festival” at the Hawaiian Village Waikiki Beach Resort. More than twenty of the celebrity chefs will pay tribute to the Hawaiian “Makahiki” festival or harvest season.
The event runs from 6:00 - 9:00 p.m. on the Great Lawn of the Hilton Hawaiian Village Waikiki Beach Resort. Tickets start at $200 per person. Special travel packages will be available for purchase exclusively through ClassicVacation.com.
Join Blackberry Farm in Knoxville, Tenn., for an elegant Brunch in the park. One of the highlights of the Festival, this sumptuous meal offers the best of “Foothills Cuisine” in a wonderful outdoor setting. The Chefs of Blackberry Farm feature the best foods the region has to offer and create a fine dining experience that is not to be missed.
Last weekend, wine and cheese lovers, had a rare opportunity to join chef, restaurateur and cheese expert Terrance Brennan and renowned Bordeaux vintner Thomas Duroux of Chateau Palmer for quite the celebration. We wanted to share with you the menu from the finale dinner!
Alain Ducasse is here at Blackberry, and we are excited!!! So far we have seen him share with us secrets in the kitchen, like how to perfectly poach asparagus and the finesse to handling Halibut. Tonight we are in for a real treat! Check out the menu below to see what guests will be delighting in this evening! Oh, and what amazing wines they are sipping on from the likes of Domain Perrot-Minot and Masion Leroy!
Imbibe Magazine, the ultimate drink magazine, put together a field guide to finding the best drinks of the South, and we were chosen as one of the Best Hotel Bars. The Dogwood Bar and Barn Bar feature a variety of drinks from an extensive whiskey list to unique cocktail creations.
This April 14th, Executive Chef Joseph Lenn will participate in 100 Bottles of Wine on the Wall, an annual event to benefit the Children’s Hospital in Boston, MA. This extraordinary evening will feature a host of celebrity chefs including Barbara Lynch, Daniel Bruce, Sam Mason, Ming Tsai, and Angela and Seth Raynor as well as our own Joseph Lenn. Along with delectable cuisine, exquisite wines will also be presented by renowned sommeliers. The evening will culminate in an exclusive auction of rare wines and one of a kind experiences, all to benefit the Children’s Hospital.