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Deliciously Dished

The heart of the Blackberry experience is in the kitchen. Whether you're fueling for days of exploration or gathering at the table for valuable time together, each plate is an experience of flavor. Using fresh, regional ingredients and a whole lot of creativity, our chef team love plating up dishes for our guests. Visit the stories tab to find recipes for some of these dishes and many more!

Charred Broccoli Salad with Honey Citrus Vinaigrette, Executive Chef Joel Werner
Sunchoke and Preserved Eggplant Salad with Smoked Aioli and Fennel Pollen, Executive Chef Cassidee Dabney
Crispy Rice Cake with Pan Seared Fish, Executive Chef Josh Feathers
Foraged Herb Relish, Executive Chef Joey Edwards
Puffed Carolina Gold Rice Salad with Creamy Chili and Herb Vinaigrette, Executive Chef Sarah Steffan
Lemon Poached Alabama Crab Salad, Bitter Greens, Tapenade Aioli, Hazelnut and Pickled Onions, Executive Chef Bonnie Moore
Seared Trout with Garden Greens, Mushroom Agrodolce and Bacon, Executive Chef Cassidee Dabney
Deviled Eggs Five Ways, Executive Chef Josh Feathers
Roasted Butternut Squash with Butternut-Honey Jam and Ricotta, Executive Chef Joey Edwards
Lemon Tart with Whipped Crème Fraiche, The Barn at Blackberry Farm®
Seared Trout with Shell Beans, Greens and Cornbread Buttermilk Sauce, Executive Chef Josh Feathers
Marinated Radicchio with Brebis and Crispy Garlic Chips, Executive Chef Sarah Steffan
The Firetower Smash Burger, Executive Chef Joel Werner
Apple Stack Cake, The Barn at Blackberry Farm®
Smoked Pork Collar Sandwiches, Executive Chef Josh Feathers
Spice Grilled Zucchini, Executive Chef Sarah Steffan
Grain, Vegetable and Brebis Salad, Executive Chef Josh Feathers and Farmstead Manager Dustin Busby
French Toast with Banana and Hickory Maple Syrup, Executive Chef Josh Feathers
Caramelized Fig Cake, Pastry Cook Allie Capalbo
Sam Beall's Carrot Soufflé from The Blackberry Farm Cookbook
Grits with Benton’s Bacon Broth and Charred Onion, Executive Chef Sarah Steffan
Shagbark Hickory Glazed Celery Root, Executive Chef Cassidee Dabney
Bee Balm Madeleines, The Barn at Blackberry Farm® adapted from Chef Daniel Boulud
Tomato, Peach and Burrata Salad, Sous Chef Trevor Iaconis
Summer Squash Casserole, from The Blackberry Farm Cookbook
Tennessee Honey Sorbet, The Barn at Blackberry Farm®
Walnut-crusted Fish, Parsnip Puree and Garden Spinach Salad, Executive Chef Bonnie Moore
Fish with Pumpkin Seed Relish, Pickled Peppers and Field Pea Salad, Executive Chef Joey Edwards
Roasted Mushroom Salad with Garden Herbs, Pecans and Green Garlic, Executive Chef Cassidee Dabney
Chocolate Hazelnut Tart with Mountain Mint Ice Cream and Crème Fraiche, The Barn at Blackberry Farm®
Honey Thyme Brebis and Pear Toast, Executive Chef Bonnie Moore

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