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Alon Shaya with Andy Chabot and Cassidee Dabney
February 7, 2020
Award-winning chef and founder of Pomegranate Hospitality Alon Shaya shared his bright, modern Israeli food at a Blackberry Farm event called Taste of Tel Aviv. During the event, Alon spent time with Blackberry Farm Executive Chef of The Barn Cassidee Dabney and Blackberry's Vice President of Food and Beverage Andy Chabot to talk culture, cuisine and what's next for Pomegranate Hospitality.
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Guest
Alon Shaya
Chef and Founder of Pomegranate Hospitality
Chef Alon Shaya caught the nation’s eye when he brought his fresh, nuanced approach to Israeli cuisine to the American South. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home. The celebrated restaurants he started and helmed as executive chef/partner - Domenica, Pizza Domenica, and Shaya - all reflect his culinary journey and resounding love of Israeli and Italian cuisine. In 2017, Alon formed Pomegranate Hospitality, and then opened its flagship restaurant Saba, to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Alon is a two-time James Beard Award winner and five-time nominee, cookbook author and critically-acclaimed chef.
Host
Andy Chabot
Blackberry Vice President of Food and Beverage
At the helm of the Food and Beverage programs for Blackberry Farm and Blackberry Mountain, Andy Chabot focuses on creating experiences of taste like no other. As the Food and Beverage Director since 2007, Andy has overseen the growth of Blackberry’s legendary wine program and led the opening of multiple restaurants and concepts. In 2014 The Barn at Blackberry Farm, under Andy’s direction, received the James Beard Award for Outstanding Wine Program. Andy’s features include Imbibe Magazine, Wine Spectator Magazine, Food and Wine Magazine, The TODAY Show and more. Andy has exceeded the advanced level of the Court of Master Sommeliers Exam, received the Michael Bonaccorsi Scholarship and is a graduate of the Culinary Institute of America. Today, Andy is responsible for all aspects of managing Blackberry’s award-winning wine program and the food and beverage programs of both Blackberry Mountain and Blackberry Farm.
Host
Cassidee Dabney
Executive Chef of The Barn at Blackberry Farm
A graduate of the New England Culinary Institute, Cassidee Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming. Dabney came to Blackberry Farm in 2010 as a sous chef before working her way up to Executive Sous Chef. In 2015, Dabney was named the Executive Chef of The Barn at Blackberry Farm®. Dabney’s team prepares beautifully served multi-course menus of the farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and hosts the 2014 James Beard award for Outstanding Wine Program and the 2015 James Beard award for Outstanding Service. During her time at the helm of The Barn, Dabney has earned exciting accolades in the industry, including being recognized as a nominee for the James Beard Awards Best Chef Southeast in 2018 and 2019.
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