Finding the Spark

Like artists, chefs find inspiration everywhere. For Executive Chef Cassidee Dabney, a 10-year Blackberry veteran, that inspiration is as likely to come from a trip to the garden as it is from a tour of bars, gastropubs and restaurants in Europe.

Earlier this year, Cassidee spent a few weeks in London and Belgium with Proprietor Sam Beall and Food & Beverage Director Andy Chabot. Energized by the creative yet honest food she experienced there, Cassidee returned eager to translate natural presentations and intentionality of ingredients into her own cuisine at The Barn.

You can taste Cassidee’s current inspiration for yourself in our thoughtful Fall menu, which showcases how she and The Barn’s creative culinary team are playing with a range of palette-pleasing ingredients and techniques. Some modern, some traditional and always local, these techniques do what Blackberry guests love most: celebrate farm-fresh tastes in ways they may not have expected but are sure to savor.

"Traveling is a huge inspiration for me... experiencing how people cook, eat and entertain on a personal level is fantastic."

—CASSIDEE DABNEY