Stories

Frederick's Memory

My favorite memory at Blackberry Farm was during the Finale Dinner of the 2016 Hospice du Rhone Weekend.

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Fortified Wines for Valentine's Day

This February, with Valentine’s Day in mind, I’m devoting attention to the great fortified wines of this world. A...

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The Oak Tree

The perfect cocktail for nights by the fire. Get the recipe for The Oak Tree!

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Festivous

We love this Festivous cocktail from our Winter Cocktail Menu.

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A Winter Fire

Are you ready for a Winter Fire? This is sure to warm you up on a cold winter's night. Get the recipe!

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Gambrel Punch

Whether you are sitting in the Gambrel or at home you are sure to enjoy this winter cocktail. Get the recipe!

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Special Bottles

There are stories that accompany every bottle. How did the bottle make it onto your possession, was it a gift, is it...

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Blackberry Farm Pesto Dip

We love pesto whether it’s traditional basil pesto or our unique ramp or kale pesto. This versatile dip recipe is super...

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Party Biscuits with Sweet Hot Mustard and Charcuterie

Party food is easy with Blackberry Farm products. Use our biscuit mix to make tiny biscuits, spread with our delicious...

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Blackberry Farm Pimento Cheese and Egg Biscuit

Blackberry Farm Pimento Cheese spread on a biscuit either alone or with an egg is a welcome departure from the typical...

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Egg Biscuit with Blackberry Farm Pepper Chutney

Our Pepper Chutney or Tomato Jam makes a beautiful addition to an open-faced, fried egg biscuit. Sprinkle with grated...

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Lemon Cream

Get the recipe for Lemon Cream from our Pastry Chef Liz Miller!

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Chocolate Tart

Get the recipe for this Olive and Sinclair Chocolate Tart from Pastry Chef, Liz Miller.

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Brebis Cheese Stuffed Pasta

Get the recipe for Brebis Cheese stuffed pasta with sweet potatoes, spicy greens, hazelnuts and aged sherry vinegar...

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Barrel Roll

Need the perfect cocktail for your holiday party? Try our Barrel Roll!

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Cold Snap

Try this cocktail at home to warm you up on a cold night! Get the recipe for our Cold Snap!

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Farmstead

​This seasonal drink is sure to please with our mixture of Saison with Pumpkin and Pear Butter! Get the recipe.

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Sunburst Trout with Celery Root

Get the recipe for Sunburst Trout with celery root, ham hock broth, citrus and black truffle by Chef Cassidee Dabney!

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Pear and Duck Salad

Get the recipe for Pear and Duck salad by Chef Cassidee Dabney!

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Grilled Beef with Creamed Kale

Get the recipe for Grilled Beef with creamed kale, smoked potato and roasted mushrooms from Chef Cassidee Dabney!

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Cherished Wine Moments

During this holiday season, take time to make a new cherished wine moment. Read more.

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Thanksgiving Ways to Use

Get the recipes for these Thanksgiving Sides!

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Ways to Use Featured in the New Farmstead Catalog

Get the recipes for the Ways to Use Featured in the New Farmstead Catalog! Just in time for the holidays.

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Nuit Belge

The inaugural Nuit Belge, took place on the evening of March 14th, 2015 at Marathon Music Works in Nashville, TN., and...

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Gather Round for November

This is the perfect time of the year to incorporate a new tradition into your holiday gatherings with friends and...

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Taste it All

Blackberry introduces new opportunities to enjoy the farm's cuisine.

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Cheers from Walland

We’re honored to share a taste with you. Cheers!

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Finding the Spark

What do European pubs have to do with dinner at the Barn? More than you might think.

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Full Pantry Full Hearts

Fall is the perfect season to stock up on your FarmStead Favorites and start holiday shopping to surprise the ones you...

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Risotto Cakes with Blackberry Farm Succotash and Brebis

Risotto is cooked and then baked into a savory cake providing a sophisticated vessel for a first course or appetizer.