35 Years

Thirty-five years in our family's history, and we feel like we are just getting started. My parents discovered one of the most beautiful places on Earth before we made any improvements. In the beginning, one of our greatest goals was to simply not interfere with the magic already here. Our history had evolved from the original family home to turning down beds, hiking Smoky Mountain trails, growing heirloom tomatoes, arranging flowers, chopping wood, milking sheep, horseback riding across creeks, collecting honey, pouring wine, driving Lexus vehicles, decorating for the holidays, cycling down West Millers Cove Road, canning away the Summer, preserving meats and cheeses, cooking up Southern classics, inviting world-famous guest chefs to our property, driving golf carts and welcoming friends, old and new. The best part? We aren't tired at all. In fact, we are more energized than ever to celebrate this landmark year. Over the years, we have really strived for just one thing: to create an experience that our guests cannot forget. So whatever additions or changes have come along the way since 1976, we hope that you enjoy our effort to make this special place an even dearer place in your heart.

Each month we are going to bring you a collection of memories from folks who have known the Farm for years! From chefs, gardeners, front desk team members, guests and more, we plan on telling the lost stories, shared memories, and the treasured moments of the last 35 years.

Brian Lee, Guest Relations Manager:
One of my fondest memories of Blackberry is January 5, 1995, my first day here. That was the day the word “yes” really began to matter to me. Everyone I came in contact with had a “yes” attitude. I learned very quickly that anything was possible and that anything our guests wanted became a reality. It was very easy to say yes. Hot baked chocolate chip cookies at a moment's notice? Yes was the answer. A roaring bonfire after dinner? Yes was the answer. It was in these first Blackberry moments that I realized the true meaning of service. I was surrounded by a team of people with one simple priority – the guest. It instantly became contagious and turned into a life-long passion. As time has passed that simple philosophy continues today.

Sarah Chabot, Marketing Manager: 
Blackberry Farm has always held special memories for me, and they all sort of seem glittery and sparkly as a child. My grandparents, Willard and Jean Abbott, had a farm just down West Millers Cove Road where they raised driving horses, a few cattle and a small garden. During the ‘70s and early ’80s they also farmed a little at Blackberry Farm. They mostly mowed the hay fields in the late Summer.

My grandfather was very much a traditionalist and each Summer he organized what we called “Mow Day”, and he and his friends would hitch up their horses and farm equipment and cut and bale the hay in the fields next to spa without tractors or modern equipment but with horse-drawn mowers, rakes and balers. The women would all bring a dish and the day was set with putting up hay, eating Southern classic comfort food and kids playing in Hesse Creek. I remember catching my first crawdad and feeling it tickle my palm as it scurried and jumped back into the water, hearing the sound of my brother playing the fiddle mixed with the click-click of the mowers and stomp of horses' hooves, and most importantly I remember diving into my grandmother’s blackberry cobbler. 

The days were long and warmed by the sun. Everyone was happy. 

Now the horses take care of keeping the pasture groomed, and Southern dishes are served in the dining room, but the memory of my grandparents caring for the land when the pace of modern life was swiftly carrying everyone else away has stuck with Blackberry Farm and me.