Blackberry Farm Winter Newsletter 2017

SEASONAL NEWS & NOTES ~ WINTER 2017

W I N T ER RE F LE C TIO N Something special happens at the turn of the season. As Fall leaves and Winter sets in, I see reminders all around the Farm to reflect and reconnect. On a chilly morning, I love to light a fire, snuggle back into bed and spend some time writing in my journal. If I don’t have time to soak in a slow morning, I’ll bundle up and head out for a walk or hike. Inevitably, I end up wearing way too many layers and shedding a few, but I think a good outdoor adventure is about shedding anyway—letting go of the to-do list and all the things that may be weighing me down. Sometimes I forget just how beautiful this season is, from the towering trees to the tiniest pinecones; the light breeze to the cold wind. When I’m outside in the Winter, I feel such a connection to something greater.

Connecting is something I’ve been thinking a lot about lately. My parents are getting older, and my kids are growing up so quickly. I want to be more intentional in 2018 about my relationships with nature, with friends and family, with our guests and owners and, of course, with our team. It’s always so exciting to me when those connections intersect in special gatherings at Blackberry. This past year, hosting René Redzepi stands out as a monumental experience for me and for our team. Hearing him share his story and philosophy, I was reminded so much of my husband, Sam. They would have really enjoyed each other.

I’m looking forward to sharing more moments like these next year—we have such an exciting lineup of events for Blackberry Farm in 2018 that offer plentiful chances to connect. In the meantime, I’ll be reenergizing this season over cozy meals with loved ones, in nighttime baths laced with Wellhouse bath salts or through a mind-soothing yoga class (I’m not great at yoga, but it’s great for me!). I hope you’ll join me in making time to reflect and reconnect this season—or discover the captivating beauty of Winter on the Farm for yourself with a visit.

Mary Celeste Beall, Proprietor

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W I N T E R F

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Each year, Winter arrives to East Tennessee dressed in pensive grays and thoughtful blues. All around the Farm, nature starts to slow down, and we begin to do the same. These days, you’ll find us curling up with warm drinks and good books, lingering under thick, cozy blankets to revisit a forgotten journal or embracing the chill of morning on a reflective walk.

Winter at Blackberry Farm is the perfect time to make sense of the past year and reenergize at the start of a new one. We hope you’ll join us.

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Looking Back

ANDY CHABOT: We’ve had lots of amazing memories and special times in The Barn! Since the beginning, we’ve been able to take care of so many wine and food guests I would consider heroes of mine and industry leaders. I still think very fondly of “The Gathering,” the first event in The Barn, featuring Thomas Keller and his entire top culinary team, Screaming Eagle and Harlan Estate wineries.

It was a show-stopper and a great beginning.

CASSIDEE DABNEY: It has been phenomenal to have

the talent of guest chefs in the kitchen. Every day is a new adventure. I haven’t gotten tired of it or bored in any way, shape or form. We keep pushing and changing, all for the sake of excellence.

AC: I agree, after a decade, nothing about an

experience in The Barn seems tired. Quite the opposite—new seasons, ingredients, methods and more experience are all combining to continue to create memorable experiences for our guests.

Through it all, we’ve earned three James Beard awards, two of those being national level awards, and that’s something I’m incredibly proud of.

CD: I am too. I’ve also really enjoyed the evolution

We sat down with Sommelier and Director of Food & Beverage Andy Chabot and Executive Chef

of The Barn into a bit more of an elegant experience.

When I first started here, everything was very classic Southern, and I think we’ve expanded past that and had a lot of fun stepping outside our comfort zone.

AC: My hope for The Barn is that we can continue to

change and evolve in the pursuit of being the best we can be. I hope the next 10 years is another decade of showing the world what the cuisine and hospitality of this place really means. I’d love for the restaurant to be recognized as an Outstanding Restaurant from the James Beard Foundation.

CD: I definitely think we’re on the right track if we continue on this path. I think in the next five years we’re going to be killing it!

AC: I couldn’t agree more, Cassidee—the future is

bright and exciting for The Barn.

Cassidee Dabney to continue our story of The Barn at 10 years and hear their memories of the past decade and hopes for the future.

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CARRYING on a LEGACY So much of what Blackberry Farm has become over the past decade is a result of Sam Beall’s own experiences. Our second annual Passing the Torch event, August 26–29, features the renowned Chef Grant Achatz in what promises to be an unforgettable celebration of Sam Beall’s legacy. Join us for incredible wine and food, engaging tastings, demonstrations and plenty of time for conversation around the table, just as Sam would have wanted. Event proceeds benefit the Sam Beall Fellows Program.

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WINTER

wellness LET THE CRISP AIR AND THE NATURAL BRISKNESS OF WINTER AWAKEN YOUR SENSES AND INSPIRE A SEASON OF WELL-BEING AND RESTORATION.

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ust as the trees and plants pull inward for warmth and energy through the Winter, grounding and reflective activities guide us through the season. Warm up in the Wellhouse with a steam shower infused with soothing herb scents. Move to the Meadow Lounge for quiet reflection looking out over the frosted grounds of the Farm. Relax through the warmth of a hot stone massage, or soothe dry Winter skin with a Lavender and Vanilla Bourbon Body Drench. Whether nourishing the mind with a creative presence meditation or loosening up tight muscles with a calming yoga flow, step inside the Wellhouse this Winter and embrace the restorative treatments of the season.

DAY of WELL-BEING

RE ST A ND RE N E W W ITH O UR W E L L H O US E P RO D UC TS

Enjoy a full day of personalized wellness with a Day of Well-Being.

This all-inclusive experience was designed to tailor a day specifically to you. Whether you’re looking for a day of relaxation or exhilaration and

Body Butter

Bath Salts

Wellhouse Pottery Mugs

nourishment, this opportunity is truly the

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best way to experience the Wellhouse.

New to our expanded line of Wellhouse products, this natural mixture of shea, coconut oil and essential oils is ideal for deeply hydrating hands, body and feet.

A hot bath is a perfect way to warm up and relax through the Winter season. Add a handful of salts to your water for an enhanced experience calming the mind and the body.

This hand-thrown pottery mug is perfectly designed for wrapping your hands around.

Curl up on a chilly day and enjoy your favorite warm drink.

We invite you to select a combination of

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spa services, fitness and wellness activities to build your perfect day.

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HAPPY IS THE NEW HEALTHY Bestselling Author David Romanelli

January 12–15

LOOKING FORWARD Join us for a series of enriching events this Winter and Spring.

For more information about these events and our full 2018 events calendar, visit blackberryfarm.com/events.

TOUR DE SMOKIES Blackberry Farm Founder Kreis Beall and Architect Keith Summerour

Retired Pro Cyclist and Cycling Coach Robbie Ventura, Sports Science Consultant Dr. Kevin Sprouse and Master Sommelier Ken Fredrickson

January 21–23

March 18–21

ARTIST IN RESIDENCE

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WITH EVERY DAY THAT PASSES, BLACKBERRY MOUNTAIN CONTINUES TO TAKE SHAPE. All over the Mountain are glimpses of what this special property will become.

As blueprints come to life, it’s thrilling to see our vision become a reality, but the progress is beyond the buildings.

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We’re incredibly excited for guests to experience our unique wellness and adventure offerings—a dramatic balance of thrilling exhilaration and deep renewal. Imagine challenging outdoor activities and plentiful opportunities to cultivate mindfulness coupled with an underground spa unlike any other.

BLACKBERRY MOUNTAIN PROMISES AN EXPERIENCE AS AWE-INSPIRING AS THE BREATHTAKING BEAUTY THAT SURROUNDS IT. WE CAN’T WAIT FOR YOU TO JOIN US HERE SOON.

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There truly is excitement in every direction: from Stone Cottages overlooking expansive valleys, to the Lodge rising up from its new foundation, to the completed Firetower restaurant, housed in a tower preserved by the Beall family.

KEEP UP WITH PROGRESS AT BLACKBERRY MOUNTAIN BY VISITING BLACKBERRYMOUNTAIN.COM.

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SPRING TRANSFORMATION Body Designer Tammy Stokes of West Coast Workout

April 8–11 WINTER RESTORE

KITCHEN SESSIONS Marjorie Taylor and Kendall Smith Franchini of The Cook's Atelier

April 8–11

Wellness and Yoga Instructor Charlotte Hardwick of Bella Prana Yoga

February 25–27

9 TH ANNUAL HOSPICE DU RHÔNE Hospice du Rhône founder John Alban of Alban Vineyards, Chef Yvan Mucharraz of Comal, Winemaker Anne Charlotte Mélia Bachas of Font Du Loup, Wine Authority Lisa Perrotti-Brown and NetJets

March 22–25

PACIFIC NORTHWEST Owner Brian Canlis and Chef Brady Williams of Canlis Restaurant and Vigneron Christophe Baron of Cayuse Vineyards and Horsepower Vineyards

April 22–25

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GET MOVING THIS WINTER

BETTER

together

While we love cozying up to a warm fire during the Winter, it’s still a great time to venture outdoors and experience the Farm in a fresh season.

Horseback ride through the trails, and soak in a new view of our mountain surroundings through icicle-trimmed trees. Let adrenaline warm you at the Clays Course as you take aim and hit your target. Crunch over frosted grounds and breathe crisp, mountain air on a Winter hike. Experience the beauty and stillness of nature at rest in the Great Smoky Mountains, and get outside on the Farm this Winter with special rates on activities.

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2017 Blackberry Farm Brewery with Allan Benton and Evil Twin Brewing.

B R EWERY COLLAB ORAT IONS

“You’re working with someone you want to be around a campfire with, have dinner with or have a conversation with.” rewing together is all about exploration, innovation and sharing. This year, we partnered with nearly two dozen breweries from all over the world for beer projects. Blackberry Farm Brewery collaborations allow the team to experiment with styles outside of their traditional brewing process and offer that same opportunity for exploration to visiting brewers.

Most of the Blackberry Farm Brewery collaborations start with friendships. “A collaboration is a platform to spend more time together,” Chief Fermentation Officer Roy Milner said. “You’re working with someone you want to be around a campfire with, have dinner with or have a conversation with.”

Often, the recipe is inspired by flavors and styles the brewers themselves have enjoyed recently.

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Many of the Farm batch collaborations brewed on property are also very seasonally based because they incorporate locally foraged ingredients that are fresh and ripe right at the time of brewing.

As the list of collaborations grows, it is humbling and exciting to see the breweries and brewers who have shown interest in working with the Blackberry Farm Brewery. Be on the lookout for more great names joining our list of collaborators next year as we continue growing and learning with a community of creative craft brewers.

Alliance Brewing Company

NOLA Brewing Company

KNOXVILLE, TENNESSEE

NEW ORLEANS, LOUISIANA

— Birds Fly South Ale Project

— Other Half Brewing Company

GREENVILLE, SOUTH CAROLINA

BROOKLYN, NEW YORK

— Burial Beer Company

— Scratch Brewing Company

ASHEVILLE, NORTH CAROLINA

AVA, ILLINOIS

— Cigar City Brewing

— Highland Brewing Company

TAMPA, FLORIDA

ASHEVILLE, NORTH CAROLINA

— Cloudwater Brew Company

— Mill Creek Brewing Company

MANCHESTER, ENGLAND

NOLENSVILLE, TENNESSEE

— Evil Twin Brewing

— NoDa Brewing Company

BROOKLYN, NEW YORK

CHARLOTTE, NORTH CAROLINA

— Hi-Wire Brewing

— Sierra Nevada Brewing Company

ASHEVILLE, NORTH CAROLINA

FLETCHER, NORTH CAROLINA

— Husk, Neighborhood Dining Group

— Stillwater Artisanal

NASHVILLE, TENNESSEE

BALTIMORE, MARYLAND

— Methodical Coffee

— The Catbird Seat

GREENVILLE, SOUTH CAROLINA

NASHVILLE, TENNESSEE

— Creature Comforts Brewing Company

— Trophy Brewing Company

ATHENS, GEORGIA

RALEIGH, NORTH CAROLINA

— Jester King Brewery

— Yazoo Brewing Company

AUSTIN, TEXAS

NASHVILLE, TENNESSEE

For more information about Blackberry Farm Brewery, visit blackberryfarm.com/brewery.

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STOCKING STUFFERS Make a Great Day Jewelry Necklace

Gold Fill $70 Sterling Silver $78 Cuffs

Brass $48 Sterling Silver $73

GIFTING essentials CHRISTMAS IS RIGHT AROUND THE CORNER, BUT IT’S NOT TOO LATE TO FIND THE PERFECT LAST-MINUTE GIFT OR

I always add a handwritten note with a couple of my favorite ways to use the gift or make it part of a meaningful gathering.

—Roy Milner, Chief Fermentation Officer, Blackberry Farm Brewery

Blackberry Farm Flask $88

ADD A SPECIAL TOUCH THAT SHOWS YOUR LOVED ONES JUST HOW MUCH YOU CARE FOR THEM.

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Blackberry Farm Brewery Hat $35

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gift well WITH BLACKBERRY Teensy's Chocolate Nut Chunk Cookie Mix $20

Whether you're looking for something small to top off a present or a dramatic way to show your love, we're delighted to help you find a special way to honor everyone on your gift list. Find all our featured items and many more at blackberryfarmshop.com. Need help selecting just the right item?

Call our Gift Shop team at 800-557-2203 for personalized recommendations.

PERFECT PAIRING

Versaille Corkscrew $258

A bottle of fine red wine and a beautiful corkscrew

“We carry my favorite Laguiole corkscrew.”

—Andy Chabot, Director of Food & Beverage

Seasons of Blackberry Farm Jams $95

Olive & Sinclair Chocolate $8

Cured meats and Farmstead cheeses

I’m a nerd when it comes to wrapping. I like finding interesting leaves, sticks, mushrooms or moss and adding them to my gifts. It’s always fun to find something delicate and sweet inside.

“I love sharing a taste of the farmfresh sheep's and cow's milk cheeses with my friends. Magnolia is a favorite.”

—Mary Celeste Beall, Proprietor

—Cassidee Dabney, Executive Chef at The Barn

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PRESORT STANDARD US POSTAGE PAID TMPD

W IN T ER G ETAWAY Thanks to our friends at Lexus, guests at Blackberry Farm will have the opportunity to be among the first to drive the new Lexus LC 500.

Get into the driver-centric cockpit and experience the beauty and thrill of a breakthrough driving experience this Winter.

TO PLAN YOUR STAY WITH OUR ANNUAL WINTER RATES, CALL

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800.557.8864 11/27/17 12:13 PM