Food
Blackberry Farm's culinary story begins with the deep roots of Appalachian culture. The Farm’s mission is to pay homage to cultural history and authenticity while evolving and innovating in the culinary world. This commitment to preserving and elevating Appalachian culinary traditions is displayed with dishes that feature an array of fresh vegetables, game meats, wild mushrooms and preserved goods, showcasing the farm-to-table philosophy that has become a cornerstone of Blackberry Farm's culinary identity.
Bob Carter was the Farm’s first executive chef, followed by John Fleer in 1992. During that time, the phrase “Foothills Cuisine®” was coined to describe Blackberry Farm’s culinary style. The term stuck and has helped define the ethos by which the team continues to create inventive and authentic menus today.
The Barn at Blackberry Farm® opened in September of 2007, marking a turning point in the Farm’s journey towards becoming one of the country’s most celebrated culinary destinations. Sam Beall’s former mentor and world-renowned chef, Thomas Keller, joined Sam and Blackberry Farm for the opening. Chef Keller would be the first of many revered chefs from around the world who would cook in The Barn and continue the Farm's tradition of guest chefs that date back to Jacques Pépin in the early '90s.
Since 2007, The Barn and its team has received numerous awards and accolades, including the James Beard Foundation Awards for Best Chef Southeast in 2013, Outstanding Wine Program in 2014 and Outstanding Service in 2015. In 2015, The Dogwood at Blackberry Farm® opened in the Main House as an additional evening dining experience.
The food featured on Blackberry Farm’s menus begins with the land. The network of gardens, livestock and orchards provides the Culinary team with the best each season has to offer. The region and its resources are the backbone of Blackberry Farm’s dining experience and a testament to its mission to maintain an enduring connection between the land, the kitchen and the guest's plate.
Blackberry Farm has also been recognized for its cheeses, jams and preserves, meats and its own seed saver and master gardener, John Coykendall. Every team member is part of the intricate system that makes the food at Blackberry Farm the celebrated dining experience it is today.
In 2019, Blackberry Mountain opened with two restaurants, once again expanding Blackberry’s culinary story. Today, the Farm has four executive chefs, Cassidee Dabney, Trevor Iaconis, Josh Feathers and Sean Miller, and the Mountain has three executive chefs, Joey Edwards, Joel Werner and Phillip Hare. They curate inspired menus that consistently reassert a dedication to the enduring connection between food, culture and sense of place.