Blackberry Farm Spring Newsletter 2017

SEASONAL NEWS & NOTES ~ SPRING 2017

E X PA N D E D V IE WS The Lenten roses, which you all know I love, are always a first sign of Spring for me. The new growth starts pushing through the hard, frosty ground when almost everything else is dormant. It reminds me that real change comes from deep within. If you’re like me, you might find that the changing of seasons brings a new perspective or inspires new habits. I’ve learned it can be more effective and powerful to think about what I am starting instead of what I’m quitting—the new behavior ultimately replaces the old one, without all the negative energy.

Of course, it’s not hard to be inspired when I’m surrounded by so much beauty. I look out over the pristine, rolling hills that are beginning to turn green, and I feel such joy and peace. Maybe that’s why I’m compelled to spend so much time outside in the Spring. It’s almost like a symphony as the forest and the farm wake up from Winter. Trees start budding one by one until they are blooming together in colorful harmony. It’s the perfect motivation to open all the windows to let the fresh air in—and to go outside and work in the garden!

I’m looking forward to all of the small, sensory joys of Spring in the Smokies—open windows, wildflower hikes, baby lambs and chicks, rosy sunrises—along with some of my favorite annual events. Hospice du Rhône celebrates its 8 th year this Spring, and I can’t believe it! I still remember the first time Sam and I experienced Hospice du Rhône in Paso Robles, an amazing trip that we wrapped up with a hilarious memory I’ll never forget: mechanical bull riding. Despite having no practice beforehand, Sam was surprisingly good at it. And he loved a good surprise, so we brought a mechanical bull to our own Hospice du Rhône gathering at the farm a few years later. You never know just what a celebration at Blackberry Farm will bring you. I hope you’ll have a chance to take in the views, get out in the fresh Spring air and discover some surprises of your own when you visit us this season.

Mary Celeste Beall, Proprietor

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Pursuit of Adventure is the sound of creeks and streams. As the ice melts far off in the mountains, our creek grows and gurgles, running a little faster. The days get longer, the sunshine stretching the day’s end. Spring has come to Blackberry Farm. And just as the creek moves quicker, so do we. You can find us chasing new adventures with a new perspective. We’re on the bike more. Out in the woods. Deep in the dirt planting seeds. Polishing wine glasses for some of our favorite celebrations. We’re welcoming the return of Spring pursuits with arms wide open.

T H E F IR ST T H IN G W E N OT IC E

WADING FOR FLY- FISH E RS, T H E PU L L O F T H E STREAM IS A LMOST MAGN E T I C .

out

Our Orvis-endorsed fly-fishing program gives you an opportunity to experience the Smokies from a different point of view: in our clear, catch-and-release creek on

In the creek, hours slip by unnoticed as you cast your line

property, in the wild mountain streams of the Great Smoky

again and again, trying to outwit the shiny mountain trout.

Mountains National Park or on challenging stretches of the

This sport, which some fly-fishers describe as equal parts

famed Holston or Clinch Rivers. Spring fills our streams with

meditation and aggravation, is both a challenge and a chance

plentiful mountain trout, making this season one of the most

for contemplation. Perhaps that's why we like it so much.

fun times to fly-fish in the beautiful waters of the Smokies.

Join us for an incredible outdoor adventure with Orvis featuring fly-fishing, shooting and more Summer sporting traditions this June 4–7. Call our Reservations Team to book.

Ten Years of

The Barn Follow our next decade of kitchen adventures @thebarnatblackberryfarm on Instagram.

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In 2007, Blackberry Farm opened a new fine dining experience, The Barn. It was a big moment in every way. The actual restaurant itself, a beautiful th 19 -century bank barn, was big. The scale of service was big. And, most importantly, the vision for the cuisine The Barn would pioneer was big.

decade later, The Barn has far exceeded late proprietor Sam Beall’s ambitious vision and become a significant voice in the renaissance of Southern, farm-to-table cuisine.

Along the way, four chefs have helmed The Barn, each helping crystallize our signature Foothills Cuisine. Rooted in Appalachian ingredients from the region, as well as farm products harvested just a few feet from the door, this elegant, restrained cuisine expresses the essence of our place in the South. “The Barn has always had something unique to say about where we come from, about farm roots and the Foothills,” explains Executive Chef Cassidee Dabney, who took lead of The Barn in 2015. “In the last ten years, we have really refined the storytelling of our cuisine and strengthened our connection to this place.”

We are proud of all that our talented team at The Barn has accomplished, including three James Beard Awards for Best Chef Southeast, Outstanding Wine Program and Outstanding Service. The greatest accolades, however, are

often from our guests. We are so humbled and thankful for the guests, chefs and vintners who come to celebrate Southern cuisine along with us. Sharing our table with you for ten years has been a great honor, and our goal has always been to delight our guests with the same gracious, Southern hospitality that so inspires us.

“We christened The Barn in September 2007 with a really special event featuring Chef Thomas Keller, his team and two wineries,” remembers Food & Beverage Director Andy Chabot. “It was an amazing experience, but I’m humbled and proud to say that he was only the first of many globally-renowned chefs to share our kitchen.

From Chef Keller back in 2007 to Chef René Redzepi this year, we have been so honored to host true innovators in food and wine at The Barn over the last decade.”

R O U N DTA B L E O N R H Ô N E When we invited legendary vintner John Alban to host a celebration of Rhône wines with us in 2009, we knew we were in for a good time. But we had no idea just how contagious our passion for these wonderfully unassuming wines would be—and how Hospice du Rhône would become one of the biggest parties of the year. Friends who share our enthusiasm for Rhône varietals flock to the farm each Spring to compare winemaking styles, meet innovative vintners, explore extraordinary cuisine and, of course, taste, taste, taste. It’s a high-energy plunge into surprise, joy and discovery—much like Rhône wine itself.

We are thrilled to welcome NetJets as a sponsor to our 8th annual Hospice du Rhône, this May 4­–7.

Call our Reservations Team to book.

A NDY CH ABOT

JAS O N DROTA R

LO GA N GRIFFIN

Food & Beverage Director

Sommelier

Sommelier

“I think Grenache is the Pinot Noir of the future. It is elegant, spicy and really friendly for food. Maybe someone will make a movie about it, and before we know it, growers will be tearing up cab vineyards to plant Grenache!”

“Experiment! Each bottle is a lesson learned, and in the Rhône wines, there are more princes than frogs.

Fun fact: in the 1940s, there were so many reported sightings of UFOs that the village of Châteauneuf-duPape banned UFOs from landing.”

“Rhône wines are special because it seems as if they are all designed to be paired with food rather than to be stand-alone wines. Viognier is the greatest shellfish pairing wine you’re likely to find.

Especially great with scallops!”

TA K E H O M E

THE PRIZE Three FarmStead favorites took home top honors at the 2017 Good Food Awards. Now, you can taste for yourself the delicious Tomato Brined Pickled Okra, Hawkin’s Haze cheese and Guanciale that won out over thousands of entries! Order these finalists at blackberryfarmshop.com. Supplies are limited.

2017 WINNER

Tomato Brined Pickled Okra The perfect, tangy complement to your cheese spread—or try the brine in a farm-fresh Bloody Mary! There’s a reason this pickled favorite brought home a gold.

“If there’s one thing I’ve learned over the years, it’s this: people love pickled okra! Adding sun-ripened tomatoes fresh from the Summer garden to the okra brine was an experiment that turned out to be even more flavorful and delicious than we imagined.”

S H A N N O N WA L K E R

Preservationist

“The secret to our guanciale is all in quality ingredients and time.

We start with a heritage breed hog jowl and slow-cure it for that deep, smoky flavor everyone loves.”

D AV I D R U L E

Butcher

2017 FINALIST

Guanciale 2017 FINALIST

Hawkin’s Haze “When you look to the world around you for inspiration, you make some happy discoveries. This delicious, ash-ripened cheese was inspired by the Hawkin’s line that crosses our farm.”

CHRIS OSBORNE

Cheesemaker

BREBIS

LITTLE EWE

H AW K I N ’ S H A Z E

INDULGE THIS SPRING

The first sheep's milk cheese of the season is ready—just in time for Spring entertaining, picnics and late afternoon snacks on the porch! Cheesemaker Chris Osborne has perfected all your favorites, as well as our newest cheese, the Apricot Saison Tomme, which is washed with our brewery’s Apricot Saison during aging. Quantities are quite limited, so be sure to order soon at blackberryfarmshop.com to have your cheese selections shipped right to your door.

APRICOT SAISON TOMME

SINGING BROOK

a year of Since the first notes floated from Bramble Hall last year, we’ve had a blast hosting all kinds of musicians. We’re mixing it up even more this year, and our line-up is bound to be fun. Call early as tickets always sell out fast.

music

LOOKING SPRING TRANSFO RM ATIO N

March 19–22 Body Designer Tammy Stokes returns with an energy-boosting wellness retreat to awaken your body and mind. Get sweaty with biking, hiking and fitness classes, then refresh on our beautiful farm, enjoying cooking demonstrations and special meals along the way.

Lady Antebellum March 23 (sold out)

americana music weekend March 30–April 2

steven curtis chapman April 14

shadowboxers June 1

Bluebird June 18, July 27, August 10

JOSEPH July 13

drew holcomb August 3

emmylou harris August 18–20

BROTHERS OSBORNE November 30

little big town December 17

ARTIST IN RESID ENC E : ANDY SAFTEL

March 31–April 7 Artist Andrew Saftel joins us for a mini residency to live, create and teach. His colorful work explores humanity’s relationship to modern civilization as it also chronicles his own journey. You can learn from an incredible artist, view his art, watch him work and even create something for yourself.

B O OTC AM P

April 23–26 Join us this Spring for a high-energy bootcamp that will challenge you!

You will be coached and inspired by Adam Bornstein with intense workouts, one-on-one training, outdoor activities and spa treatments, all topped off with thoughtful meals designed to nourish the body, Blackberry style.

A H EA D

Nourish your body and mind with Spring and Summer’s most refreshing getaways.

USA C YC LING VIP EXPERIENC E

June 23–25 We’re hosting an unforgettable VIP experience for the USA National Cycling Championships this Summer. You’ll enjoy great food and wine, full cycling support for guided rides, training advice, VIP access to ride the course and watch the races.

A BIG YEAR for the Foundation

The Blackberry Farm Foundation is honored to have donated more than $220,000 in 2016. The Foundation gave $80,000 to area charities, while

D E E P HEA L IN G WO O D S

additional grants included Edible

May 19–21

Schoolyard, No Kid Hungry/Share Our Strength and the Krempels

Take some time to reflect and recharge under the canopy of the Smoky Mountains as you enjoy a series of Deep Healing Woods experiences, such as yoga, hiking, meditation and foraging, that will help you connect with nature in a fresh, inspiring way.

Center. Finally, the Foundation equipped Maryville City Schools with grants to establish a new culinary classroom and Café le Reve, a program that gives high school students work experience and

GR EAT O U T D O O R S W I T H ORVI S

June 4–7

hospitality skills. We are so grateful

With a shared passion for the great outdoors, we’re welcoming Orvis to the farm for an adventure series that features shooting, guided fly-fishing and bird dog training. In between fun-filled sporting sessions, guests will be free to explore our farm, taste wine from Lioco Wine and enjoy the beauty of a Blackberry Summer.

for the generosity of our guests, who S UMMER SPLASH

June 25–28 Set at the peak of Summer, this refreshing retreat will inspire you to soak up the fullness of life, with everything from juicing and cooking demos to paddle boarding and yoga. Dr. Wendy Bazilian brings her expertise in fitness and nutrition, while Viticulturist Annie Favia-Erickson will share soulful wine pairings to complement vibrant meals.

enable us to make an impact for children and foodways, in our local community and beyond.

N o. 1 HOTEL FOR FOOD LOVERS

NEW FAMILY TRADITIONS As the weather warms, Blackberry Farm is the perfect place to bring your family for a fun-filled vacation. For the first time, enjoy Family Time (including our beloved Camp Blackberry experience!) for a special Spring Break season and all Summer long.

TO PLAN YOUR FAMILY ADVENTURE, CALL

800.557.8864