Stories

Looking Back - 10 Years of The Barn

Director of Food and Beverage Andy Chabot and Chef Cassidee Dabney share their stories and hopes after 10 years of The...

Stories

Deeply Rooted - A Documentary with John Coykendall

Master Gardener John Coykendall shares his stories and knowledge in a documentary of seed saving, Deeply Rooted.

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Caramelia Tart

Enjoy the salty-sweet mixture of this delicious dessert that has become a fast favorite on the Dogwood menu.

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Raspberry and Hibiscus Pavlova

Enjoy bright color and fresh flavor with this dessert from Sous Chef Laurence Faber at The Barn.

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Around the Fire

Pull up a rocking chair and enjoy a night around the bonfire at Blackberry Farm.

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Walland Daiquiri

Shaken with our Apple Butter, this cocktail gives you a taste a favorite Fall flavor in a brand new way.

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Smoked Chicken Thigh, Rice Peas and Eggplant Puree

Chef Cassidee Dabney showcases fresh, simple ingredients in this delicious Fall dish at The Barn.

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Private Camp at Blackberry Farm

Take Summer camp fun into any season with Private Camp sessions tailored just for your family.

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Local Roots

Discover a favorite new cocktail for Fall with this blend of spiced rum and sweet potato juice.

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A Seasonal Approach to Wine

Andy Chabot reflects on how wines, like menus, shift with the natural turn of the seasons.

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Apple Pie with Wood Fire Embered Ice Cream

Sous Chef at The Barn Laurence Faber puts a modern twist on a classic dessert.

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Sharing the South

We love welcoming pioneering makers like Natalie Chanin and fashion designers like Billy Reid to celebrate Southern...

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In Vogue

Our new Wellhouse spa products arrive in time for Fall.

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Autumn Anticipation

Farmstead Manager Dustin Busby pauses his preserving to share what he’s looking forward to this Fall.

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An Epic Announcement

For the first time in 40 years, Blackberry Farm announces the opening of a new resort property - Blackberry Mountain.

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Living a Legacy

We are honoring the life of Sam Beall by creating once-in-a-lifetime opportunities to hospitality professionals.

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Taking in the View

Blackberry Farm Proprietor Mary Celeste Beall talks about seeing Blackberry Mountain come to life.

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A Close Call - The Maupin Pea

Master Gardener John Coykendall partnered with the Seed Saver Exchange to save a field pea variety from extinction.

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Seared Scallops from the Dogwood

Chef Sarah Steff of the Dogwood presents her seared scallops with shaved vegetables.

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How to Navigate a Wine List

Food and Beverage Director Andy Chabot guides you through how to order from any wine list.

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Fall Pumpkins for the Kitchen

Master Gardener John Coykendall stories how field pumpkins are used in the kitchen traditionally and today.

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Adventures in Geocaching

Take a high-tech "treasure hunt" through the Farm with geocaching.

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Cream or Sugar?

For National Coffee Day, Blackberry Farm team members share how they take their coffee.

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Pioneer

Stir up this inventive cocktail from The Barn featuring bourbon and pinot noir.

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Rye Royale from the Dogwood

This simple rye recipe yields a beautifully balanced cocktail perfect for sipping.

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Fall at the Farmstead

Master Gardener John Coykendall shares what's growing in the early Fall garden.

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EarthFit Endurance Hike

Wellness Manager Hope Parks invites you out to the trails to step outside your normal fitness routine and welcome in...

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Fall Farmstead Box

Explore the perfect pairings for enjoying this year's Fall Farmstead Box.

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Wood Grilled Trout

Full of mouthwatering flavors and eye-catching colors, you'll love Chef Cassidee's Wood Grilled Trout with Charred...

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Peaches and Cream

Barn Sous Chef Laurence Faber is using fresh peaches and brebis cheese to create a delicious end-of-Summer treat.

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Dogwood Whiskey Sourgrass

Dogwood Sommelier Meg Edwards uses wild sorrel to put a twist on a classic whiskey sour.

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What inspires the Barn's signature cocktails?

See how Beverage Manager Logan Griffin and his team get inspiration to create seasonal and signature beverage favorites...

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Seed Saving at Blackberry Farm

Master Gardener John Coykendall has partnered with the Seed Savers Exchange to help repopulate eight seed varieties...

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Uprooted

Enjoy a taste of the Billy Reid Shindig and Tito's Handmade Vodka with this vibrant and flavorful cocktail.

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Shrimp with Summer Tomato and Cucumber Salad

Chef Feathers combines shrimp with fresh cucumbers and tomatoes from the garden for this light and delicious entree.

Stories

Honey Roasted Eggplant in Dill Yogurt Sauce

The gorgeous colors and fresh flavors of Barn Executive Chef Cassidee Dabney’s Honey Roasted Eggplant dish are a...