Our Go-To Gathering Meals

It’s fun to try out new recipes with friends or shake up old recipes with new flavor. But inevitably, we all have a meal or a dish that is our go-to when we invite a group over. It’s something we’re comfortable cooking, always a crowd-pleaser, and complements the atmosphere of gathering together with your favorite people and enjoying great food and great company.

Whether it’s over a hot grill or easily mixed together in a casserole dish, there are special memories attached to the foods and beverages that we turn to again and again. As we prepare for a holiday season of gathering around the table, members of our Culinary team are sharing their favorite meal to cook when they’re hosting.

My go-to meal is lettuce wraps. I like to cook something completely different at home than what I do at work, so it lets me get really creative. I will make braised pork belly and marinated steak for the protein. Then cabbage kimchi, radish kimchi, pickled mushrooms, sesame roasted squash, rice and different sauces to make lettuce wraps with. For drinks – definitely a cocktail called the Bib Gourmand. It’s made with white grape juice, pastis and white vermouth, topped with soda and lemon juice. Then we move on to chillable reds from people like Broc Cellars, Donkey Goat or a natural Gamay from Beaujolais.
- Laurence Faber, Pastry Chef at The Barn at Blackberry Farm®

I built a fire pit in my backyard for this very thing! I like to invite friends over and roast a chicken on a rotisserie over the wood fire. It takes a while to cook so we make little snacks around the fire while we’re waiting. One of my favorites is roasting marble potatoes in a cast iron over the coals.

If you can catch some of the chicken drippings in the pan it’s even better. Pile the potatoes onto a plate and cover with crème fraiche and whatever fresh herbs are on hand, and it’s the perfect crowd-pleasing appetizer. While we’re grilling, I like to drink dry cider or beer – Blackberry Farm Brewery Saison is perfect. When we sit for dinner, nothing makes it feel more like a party than to pop a magnum.
- Joey Edwards, Sous Chef at The Barn at Blackberry Farm®

My go-to meal is marinated and grilled salmon, lots of grilled vegetables and roasted potatoes doused with lemon, herbs and super green olive oil. I like to serve the meal with different sauces for dipping everything in – Tahini, baba ganoush, chimichurri and crème fraiche are my favorites! Typically pour a lite pinot noir, or something fun like a priorat.
- Sarah Steffan, Executive Chef at the Dogwood

I love making standing ribeye roast, with the deckle (ribeye cap) and bones intact, on my kamado-style grill. I make a rub with coarse black pepper, sea salt, coriander, garlic, rosemary and thyme. I slowly smoke it to a perfect med rare and serve with roasted beets, grilled asparagus and white truffle whipped potatoes. Of course I like beer, but I love to serve this with a beautifully aged rosé champagne such as Egly-Ouriet ∙ Rosé ∙ Grand Cru. I love bubbles, and I think more people should drink them with dinner.
- Andrew Noye, Brewery Manager of the Blackberry Farm Brewery

I like asking my guests to bring over their favorite snack bites to nosh on while dinner is cooking and we are enjoying drinks. I typically grill the entire dinner. It might be simply tacos or lettuce wraps. Sometimes its grilled vegetables – cabbage, carrots, cauliflower or broccoli – and chicken thighs with rice. I like a very simple dessert, like assorted fun chocolates and some perfectly ripe fruit, or a pot luck type dessert (cool whip required) if I'm feeling especially indulgent at the moment.
- Cassidee Dabney, Executive Chef at The Barn at Blackberry Farm®

Hungry yet? Travor Iaconis, sous chef at the Dogwood, is sharing his favorite go-to meal, complete with recipes! Click over to his Friends of the Farm story and enjoy the delicious flavors of a Dirty Aperol Spritz cocktail, grilled ribeye with chimichurri and savory sides like charred spaghetti squash and Benton’s Bacon Braised Greens.