Stories

Poached Farm Eggs with Hoe Cakes

Enjoy a taste of breakfast any time of day with this filling and delicious dish from Chef Josh Feathers.

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Ancient Lullabye

With lavender and chamomile to promote healthy digestion and peaceful rest, this light and refreshing mixture from the...

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Wild Ginger Ice Cream

Sous Chef Laurence Faber combines bright and imaginative flavors in this ice cream dessert.

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Brewing Together

In 2017, Blackberry Farm Brewery collaborated with nearly two dozen breweries from all over the world.

Stories

Tennessee Eggnog at the Dogwood

Stir up some homemade eggnog to serve through the holidays this year!

Stories

Flourless Chocolate Cake

Featuring Cruze Farm milk ice cream and espresso sabayon, this delicious dessert will be a hit around any table!

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Field Pea Stuffed Quail

Bring a taste of The Barn to your kitchen with Chef Cassidee Dabney's stuffed quail.

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Daylight Savings

With espresso, rum, honey butter and peppermint foam, this drink is a delicious after dinner option with the perfect...

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Seared Fluke with Carolina Gold Rice and Olde Salt Clams

Chef Cassidee Dabney presents this beautiful entrée flavored with lavender, fennel and yogurt.

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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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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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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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Seared Scallops from the Dogwood

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

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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 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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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.

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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...

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Halibut with Green Tomato and Mustard Sauce

Dogwood Chef Sarah Steffan pairs a simple fish preparation with a tasty sauce in this gorgeous Summer dish.

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Blackberry Sorbet with Sheep's Milk Custard

As we near the end of blackberry season, Sous Chef Faber is serving up a fresh sorbet perfect for enjoying on warm...

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Tomato Brebis Toast with Basil Pesto

Chef Josh Feathers is showing off Summer tomatoes and homemade pesto with this delicious dish.

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The Midnight Train

Sommelier Meg Edwards shares how she mixes up the perfect after dinner cocktail.