Feeds:
Posts
Comments

Archive for the ‘blackberry farm’ Category

Thought you might appreciate a heads up on this new cookbook! Just in time for the holidays, it’s filled with inspiring recipes for you or for the chef in your life!

Scheduled for release on October 30 2012, The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs and Smokey Mountain Ancestors by proprietor Sam Beall “brings the inn’s artisanal food techniques and beloved recipes to every home cook – and along the way, reveals the secrets passed down through the generations in this rich and storied Southern region.”

Here is just a small sampling of recipes from the new book:

Skillet Corn Bread

Peanut Butter Pie

Zucchini Caesar Salad with Singing Brook Cheese Crisp

Vanilla-Roasted Peaches (wow!)

Available for pre-order via Blackberry Farm…click here for more info!

Advertisements

Read Full Post »

utopian way of life

Last night, while flipping through the pages of this month’s Town & Country, I was thrilled to discover a lovely story about Blackberry Farm! Long time readers may remember my June 2011 post about this extraordinary vacation destination so today, I thought I’d revisit my old post (just in case you missed it the first time around!) but include a sneak peek from the T&C spread…expressive photography by Andrea Chu paired with a poetic narrative by Mark Rozzo, will transport you to this utopian way of life…the story is a priceless read for anyone interested in farm to table living…not to be missed!

“Coykendall (master gardener of Blackberry Farm since 1999), a hale blue-eyed fellow of 69 years given to Round House brand overalls, possesses a magical touch with topsoil, vegetables, and his fellow humans. You could say he is the embodiment of Blackberry Farm’s hands-on, old-school, artisanal ethos, which offers not just a meticulously crafted escape from everyday life but something on the order of time travel.” ~ Mark Rozzo, Town & Country

above, photography by Andrea Chu for Town & Country

below, my post from June 2011

Today’s post features one of my dream destinations…a place so special, it was awarded #1 in Service in the US by 2005 Conde Nast, #1 in Service in the World and #2 Cuisine in the World by 2006 Travel and Leisure and was named one of America’s Best: Top 10 Destinations with Alton Brown on Food Network 2010 (just to name a few!)…located on an idyllic 4,200 acre estate in the Great Smoky Mountains of East Tennessee, Blackberry Farm is one of the most celebrated small luxury resorts in the world…owned and operated by the Beall family since 1976, the farm offers guests an unparalleled experience filled with outdoor adventure, spa pleasures, and extraordinary cuisine created by a rare collection of artisans ~ the chef, master gardener, baker, cheese maker, forger, butcher, jam lady, chocolatier, and sommelier ~ this is farm to table living at its best! Enjoy!

“On the farm, our goal is to cultivate the bounty around us by harnessing the natural systems at play. The passionate pursuit of our farm generates a range of heirloom produce from the garden, wild flower honey, farm-fresh eggs, and artisan cheeses from East Friesian sheep. Sustainably harvested ingredients are the essence of our celebrated Foothills Cuisine.” ~ Sam Beall

“Each of these seeds tells a story, and the fruit they bear is only the half of it. It turns out you can trace each one back to some very interesting people and places.” ~ John Coykendall, Master Gardener

photos from Blackberry Farm

Read Full Post »

Lucky for us, Blackberry Farm proprietor Sam Beall authored a cookbook titled The Blackberry Farm Cookbook, Four Seasons of Great Food and the Good Life…released in the fall of 2009, this book is a passionate collaboration reflecting the hard work of countless chefs, servers, farmers, and friends…woven among the recipes are stories about the history of the region and photographs that capture the beauty and magic of Blackberry Farm…to whet your appetite I’ve included their recipe for Blackberry Cobbler along with some mouthwatering photos by Beall and Thomas Photography…if you are interested in purchasing a copy of this stunning book, click here …if you already own a copy, please share with me some of your favorite recipes!

“I admire the Blackberry Farm ethic — the reverence for place and people, the dedication to artisanal excellence, the trust in long-held traditions, and the belief that, as Wendell Berry once put it, eating is an ‘agricultural act.”  John T. Edge

Blackberry Farm’s Blackberry Cobbler

Ingredients:

8 cups fresh blackberries

1 1/4 cups sugar

Zest and juice of 1/2 lime

1 Tbs. cornstarch

1 1/4 cups all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. fine sea salt

6 Tbs. (3/4 stick) unsalted butter, cut into small cubes and chilled

1/4 cup buttermilk

Directions:

Preheat an oven to 350 degrees F

In a large bowl, toss together the blackberries, 1 cup of the sugar and the lime zest. In a small bowl, whisk together the lime juice and cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar. Use you fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the flour mixture. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture in the skillet.

Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest for 10 minutes before serving. Serves 8.

Recipe from The Blackberry Farm Cookbook ~ Photos by Beall and Thomas Photography

Read Full Post »

blackberry farm

Today’s post features one of my dream destinations…a place so special, it was awarded #1 in Service in the US by 2005 Conde Nast, #1 in Service in the World and #2 Cuisine in the World by 2006 Travel and Leisure and was named one of America’s Best: Top 10 Destinations with Alton Brown on Food Network 2010 (just to name a few!)…located on an idyllic 4,200 acre estate in the Great Smoky Mountains of East Tennessee, Blackberry Farm is one of the most celebrated small luxury resorts in the world…owned and operated by the Beall family since 1976, the farm offers guests an unparalleled experience filled with outdoor adventure, spa pleasures, and extraordinary cuisine created by a rare collection of artisans ~ the chef, master gardener, baker, cheese maker, forger, butcher, jam lady, chocolatier, and sommelier ~ this is farm to table living at its best! Enjoy!

“On the farm, our goal is to cultivate the bounty around us by harnessing the natural systems at play. The passionate pursuit of our farm generates a range of heirloom produce from the garden, wild flower honey, farm-fresh eggs, and artisan cheeses from East Friesian sheep. Sustainably harvested ingredients are the essence of our celebrated Foothills Cuisine.” ~ Sam Beall

“Each of these seeds tells a story, and the fruit they bear is only the half of it. It turns out you can trace each one back to some very interesting people and places.” ~ John Coykendall, Master Gardener

photos from Blackberry Farm

Read Full Post »

%d bloggers like this: