Blackberry Farm

Blackberry Farm Breathtaking scenery, renowned Foothills Cuisine®, countless adventures – a Relais & Châteaux resort in the Great Smoky Mountains of East Tennessee.
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06/24/2026

Some conversations leave you feeling lighter than when you arrived. This week on The Blackberry Podcast, Dr. Henry Cloud joins hosts Mary Celeste Beall and Sarah Chabot to explore what it means to live intentionally. Together, they dive into Dr. Cloud’s insights on breaking unhealthy patterns, managing stress and creating the structures that help us move toward our goals with purpose. He speaks to the power of having a vision, the importance of community and the truth that growth often begins when we become willing to acknowledge our own needs.

Perhaps most importantly, he offers a simple but meaningful perspective: We are shaped not only by what we give to others, but also by what we allow ourselves to receive.

Pour a cup of coffee or maybe a glass of wine, settle into your favorite chair and join us for a conversation that offers equal parts wisdom, encouragement and reflection. Listen and watch the episode on YouTube now by clicking the link or find us on Apple Podcasts, Spotify or wherever you get your podcasts. bit.ly/TheBlackberryPodcast

The FOOD & WINE Classic in Aspen is always one of the highlights of the year for lovers of food, wine and the amazing p...
06/22/2026

The FOOD & WINE Classic in Aspen is always one of the highlights of the year for lovers of food, wine and the amazing people that make up the industry. And this year’s gathering was especially meaningful as we celebrate 50 years of Blackberry Farm.

Executive Chef Cassidee Dabney took the stage to discuss the traditions and future of Appalachian cuisine, joined Simon Kim and Jacob Potashnick for a conversation moderated by Food & Wine ‘s Mel Hansche on the future of luxury dinning, and stepped into the friendly chaos of Somms vs. Chefs alongside Maneet Chauhan and Chris Shepherd and Somms, Ray Isle, Arjav Ezekiel, Amanda McCrossin and Chris Dunaway.

Our very own Andy Chabot and Logan Griffin guided guests through tastings that celebrated the wines of California and a collection of ten whiskies that helped tell the story of America.

The weekend’s centerpiece was a special 50th Anniversary Dinner presented by Lexus — a cherished partner since 2001 and a proud supporter of the Food & Wine Classic.

For one evening, all four of Blackberry Farm’s Executive Chefs — Cassidee Dabney, Josh Feathers, Sean Miller and Trevor Iaconis — joined Cheesemaker Chris Osborne to bring our beloved Chef’s Night Out experience to Aspen. Guests gathered around family-style platters of creamed corn and chanterelles, early-season tomatoes and potatoes, Snake River Farms ribeye cap, chicken with Alabama white sauce, shrimp and, of course, s’mores and an ice cream bar featuring selections from the Blackberry Farm Larder.

The evening began with Champagne from Krug and chips & caviar and continued with exceptional wines selected alongside our longtime friend and award-winning importer Eric Solomon, including a beautiful Chardonnay from Haynes Vineyard with special thanks to Carlton McCoy.

To Hunter Lewis, Lucy Simon, Ray Isle, Kat Kinsman and the entire Food & Wine team — thank you for welcoming us back to Aspen. We left inspired, grateful and we are already looking forward to the next time!

And as you can probably tell, we had a pretty great time along the way!

Thank you for all you do and who you are, Dad. Happy Father's Day.
06/21/2026

Thank you for all you do and who you are, Dad. Happy Father's Day.

The sun is going down, and we're eagerly awaiting tomorrow's sunrise to welcome the longest day of the year and the offi...
06/20/2026

The sun is going down, and we're eagerly awaiting tomorrow's sunrise to welcome the longest day of the year and the official Summer solstice.

Whether it’s a cherished recipe passed through generations or a well-made garment worn year after year, the most meaning...
06/19/2026

Whether it’s a cherished recipe passed through generations or a well-made garment worn year after year, the most meaningful things in life are those crafted with care and meant to endure. Our collaboration with Sid and Ann Mashburn celebrates that philosophy.

We are excited to share this collection, featuring limited-edition apparel and accessories designed through a shared lens of craftsmanship. Inspired by classic styles from their brand, the collection includes Mary Celeste's favorite silhouettes in her own closet as well as special touches that pay tribute to our milestone 50th anniversary.

Designed for a life well lived and a wardrobe built to stand the test of time, discover the collaboration at the link. bit.ly/BFShopSidAnnMashburn

06/17/2026

On the newest episode of The Blackberry Podcast, Chef Tyler Florence joins host Sarah Chabot and guest host Cassidee Dabney, executive chef of The Barn, for a conversation that spans decades of culinary success and the experiences that paved his path.

From dressing as the Little Caesars mascot to working as a dishwasher, Tyler started his journey in the kitchen early on and climbed his way up. Now a chef, restaurateur and celebrated TV personality, he talks on the podcast about the importance of evolving with each season of your career and how success often comes from creating your own opportunities. Tyler and Cassidee share insights about the passion required to sustain a career in hospitality, how technology has impacted the way young cooks learn their culinary skills, and challenge each other to a chicken wing eating competition.

This episode is filled with thoughtful and candid advice for future chefs and lighthearted moments, including the group taste testing Buc-ee’s Beaver Nuggets. The conversation captures the joy, humor and hard work that define the culinary industry. Listen and watch the episode on YouTube now by heading to theblackberrymagazine.com/podcasts, or find us on Apple Podcasts, Spotify or wherever you get your podcasts.

Nestled in a quiet spot overlooking the fields of Blackberry Farm, the Yallarhammer pavilion has long served as a place ...
06/16/2026

Nestled in a quiet spot overlooking the fields of Blackberry Farm, the Yallarhammer pavilion has long served as a place to gather, celebrate and share a meal. In the latest issue of FREDERIC magazine, Mary Celeste Beall shares about the origin story of using this space for community. “We were hosting a group that had been to the Farm many times before, and Sam wanted to do something different. When he suggested a dinner outdoors by the fire, I thought, ‘Gosh, that’s crazy.’” Since then, it’s become a well-loved spot to come together in the open air and enjoy the seasons of the Great Smoky Mountains.

From how to arrange flowers to decorate the table to what she’s serving as an after-dinner sip, Mary Celeste offers a glimpse into the art of dining and entertaining al fresco, at the Farm and beyond. Read the article now at the link or pick up a copy of FREDERIC magazine today! bit.ly/BFFEDERICEntertainingalFresco

The heart of Blackberry Farm has always been found in the hands of those who nurture the land and what’s created from it...
06/14/2026

The heart of Blackberry Farm has always been found in the hands of those who nurture the land and what’s created from it. We're thrilled to celebrate Cheesemaker Chris Osborne and the talented Larder and Farmstead teams in honor of Brebis and Hawkins Haze being awarded 2026 Good Food Awards!

Selected from more than 1,200 entries through a blind tasting process, these awards recognize exceptional flavor, thoughtful stewardship and dedication to craft – values that also guide us here at the Farm. From the balanced character of Brebis, with both richness in texture and lightness on the palate, to the mineral-rich complexity of Hawkins Haze, each cheese tells a story of our land, our animals and the people who care for them every day.

We’re so excited to celebrate this win, and the best way to do that is by enjoying the cheese! Join us in congratulating Chris and the entire Farmstead team on this well-deserved honor, and shop these award-winning cheeses at the link. bit.ly/BFShopCheeseAndMeats

The garden is starting to feel like Summer, and we couldn't be more excited!
06/13/2026

The garden is starting to feel like Summer, and we couldn't be more excited!

Smoky, savory and touched with a hint of sweetness. Chef Cassidee’s roasted JJ Farms Duck Breast is paired with sweet te...
06/12/2026

Smoky, savory and touched with a hint of sweetness. Chef Cassidee’s roasted JJ Farms Duck Breast is paired with sweet tea gastrique, late Spring vegetables fresh from the Garden, and rich foie gras for a dish that feels unmistakably seasonable in East Tennessee.

Address

1471 W Millers Cove Road
Walland, TN
37886

Telephone

+18659848166

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