Stories

Chocolate Hazelnut Tart & Mountain Mint Ice Cream

Enjoy a delicious chocolate tart with a fresh mint finish from Pastry Chef Laurence Faber.

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Carrot Cake Cupcakes

Enjoy delicious carrot cake cupcakes from Executive Chef Bonnie Moore of the Main House.

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Shagbark Hickory Glazed Celery Root

Enjoy Chef Cassidee Dabney's inventive celery root dish with smoked Winter roots, black truffle and citrus.

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The Right Slice

Executive Chef Sarah Steffan shares when to reach for your paring knife and when to utilize your chef knife for the...

Stories

House Party Q&A

As we count down to a celebration of events and life on the Mountain with our first House Party, host Christina Grdovic...

Stories

The Making of Bière D’Automne

The Blackberry Farm Brewery collaborated with friends at New Belgium to create a beer that shows off flavors of the...

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The Details of Decanting

Assistant Director of Food and Beverage Logan Griffin shares the basics of decanting.

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Skillet Hash with Scallion Yogurt Creamed Kale

Mix up a delicious one skillet breakfast favorite from Executive Chef Bonnie Moore of the Main House.

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Chocolate Soufflé

Pastry Chef Laurence Faber shares a Winter dessert favorite, chocolate soufflé!

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Continuing the Collection

How does Food and Beverage Director Andy Chabot continue and grow Blackberry Farm's tradition of collecting wines?

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Honey Thyme Brebis and Pear Toast

Reimagine your morning toast with this flavorful plate from Chef Bonnie Moore.

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Inspired Mornings with Chef Bonnie

We are excited to celebrate our new executive chef of the Main House, Chef Bonnie Moore!

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The Romagnolo

The Main House is celebrating our lovable Lagotto Romagnolo dogs with an Italian spin on a classic Greyhound cocktail.

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The Huntsman

Enjoy this creative Winter take on a whiskey sour, featuring vanilla notes and a red wine float.

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Coconut Cake

Pastry Sous Chef April Heckathorn shares her favorite coconut cake and frosting for a lovely Winter treat.

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A New Take on Comfort Food

Chef Cassidee Dabney’s Winter menu shows off pinto beans like you’ve never tasted before.

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Good Tidings

Kick off the holiday season with a bubbly toast of Good Tidings!

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Make Your Next Party Menu with Trevor Iaconis

Sous Chef Trevor Iaconis shares the recipes for his favorite food and drink to prepare for friends.

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Rise for the Occasion

Pastry Sous Chef April Heckathorn lays out how to time your cake baking for your next party and shares a favorite...

Stories

Garden Beet Sangria

You'll be pleasantly surprised by the light, sweet flavor of this delicious sangria from Main House Sommelier Kelly...

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Root, Stem and Leaf

Chef Cassidee Dabney’s root-to-leaf cooking philosophy means that she aims to utilize every usable part of a plant.

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On the Rise

Enjoy the delicious Fall flavor of Sweet Potato Dinner Rolls from bread baker Sarah Henderson.

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Apples and Cream

Pastry Chef Laurence Faber is sharing one of his Fall favorites from The Barn dessert menu.

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Wood Grilled Pork and Green Tomato

Enjoy the savory, seasoned flavors of this wood grilled pork from Chef Cassidee Dabney.

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Gin Martini with Seasonal Olive Oil

Seasonally infused olive oils elevate this gin martini in taste and presentation.

Stories

Concord Grape Sherbet with Preserved Spruce Honey

Pastry Chef Laurence Faber preserved a piece of Summer to bring a memory of the season passed onto our Fall menu.

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Garlic and Brebis Filled Pasta

Enjoy this delicious, fresh pasta recipe from Dogwood Sous Chef Trevor Iaconis.

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Chef Cassidee Dabney on TODAY

Get the recipes for the ribeye cap and cream corn Chef Cassidee prepared on TODAY.

Stories

Chef Bonnie's Tuna Bowl

Chef Bonnie Moore plates a healthy and delicious tuna bowl for a pleasing Summer meal.

Stories

Wild Blackberries with Blue Barley Ice Cream

Show off the natural flavor of wild blackberries with this delicious dessert from Pastry Chef Laurence Faber.