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B
L A C K B E R R Y
F
A R M
THE BARN |
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The Barn is the fine dining experience at
Blackberry Farm. The multi-course, beautifully served menus are inspired by
seasonal, farm-fresh products and produce, grown just a few feet away. It is
a visually grand setting in which to relish the earthy delicacies of our
bakery, butchery, salumaria, creamery, and 8,000-square-foot wine cellar.
Recommended reviews and articles about this restaurant: Condé
Nast Traveler /
Food & Wine /
GAYOT /
Mobil Travel Guide /
Relais & Châteaux
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Travel & Leisure
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GAYOT |
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MOBIL TRAVEL GUIDE |
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Address: |
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Blackberry Farm
1471 West Millers Cove Road
Walland, Tennessee 37886 |
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Phone: |
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(865) 984 8166 or (800) 648 4252 |
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Fax: |
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(865) 681 7753 |
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Email: |
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info@blackberryfarm.com |
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Chef de Cuisine: |
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Adam Cooke |
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Head Sommelier
and Dining Room Manager: |
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Andy Chabot |
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Proprietor: |
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Sam Beall |
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Official Site: |
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Yes
Click here |
Blackberry Farm announces its 2008 Food and Wine
series which hosts some of the most renowned names in the epicurean world.
Celebrated as a favorite travel destination for bon vivants and gourmands,
Blackberry Farm, a Relais & Châteaux and Relais Gourmand destination, is home to
a Wine Spectator Grand Award wine cellar.
"We strive to bring our guests experiences that
they simply cannot find anywhere else in the world," says Sam Beall, Proprietor
at Blackberry Farm. "With the talents of the 2008 lineup and the unique setting
of our new Barn and FarmStead, it just doesn't get any better."
Exploring all facets of the gastronomic world,
Blackberry Farm leads guests on three-day culinary adventures of cheese, wine,
cooking, and gardening. Blackberry Farm's expanded Food & Wine Series,
presented with culinary program partner Lexus, showcases the art and craft of
some of the
most exciting culinary talents from around the globe. [See below for
complete schedule]. During the year's twenty events, these chefs,
winemakers and Blackberry Farm will work together to showcase their skills and
talent in the kitchen, garden, vineyard or on the table. Guests of these
three-day
experiences will attend cooking demonstrations, wine tastings, lunches, dinners
and receptions with visiting chefs, winemakers, artisans and vintners.
In 2008, Blackberry Farm will take a new step in
creating the most unique culinary experience for guests, while hosting the
events in the newly completed FarmStead. The centerpiece of the FarmStead
is a 1700s bank barn that now houses Blackberry Farm's Viking Demonstration
Kitchen, three dining rooms, an 8,000 square foot showcase wine cellar, bakery
and kitchen. Guests will also have the opportunity to step outside of the
kitchen during events such as Smoky Mountain Table and Glorious Cheese where
Blackberry Farm artisans take them out into the fields and gardens to dig deep
into the "earth
to table" philosophy that the FarmStead embodies.
Contact Sarah Elder for more information or a
complete schedule of 2008
Food and Wine Experiences at Blackberry Farm by calling 865.380.2626 or
emailing selder@blackberryfarm.com.
JANUARY 3-5, Taste of the South
Southern Foodways Alliance Celebration and Gala
Chef Linton Hopkins
Restaurant Eugene, Atlanta, GA
Chef Andrea Reusing
Lantern, Chapel Hill, NC
Chef Billy Allin
Cakes & Ale, Decatur, GA
Jon David Headrick
Jon David Wines, Charlotte, NC
Julian and Preston Van Winkle
Old Rip Van Winkle Distillery, Frankfort, KY
JANUARY 20-22, Naturally Dynamic
Guest Chef Vincent Nattress
Meadowood, Napa, CA
Guest Vintner Michel Chapoutier
M. Chapoutier, Rhone Valley, France
FEBRUARY 3-5, Graceful Living
Guest Chef Michael Romano
Union Square Cafe, New York, NY
Guest Vintners Dick and Ann Grace
Grace Family Vineyards, Napa, CA
FEBRUARY 24-26, An Artful Table
Guest Chef Art Smith
Table 52, Chicago, IL
Guest Vintner Justin Hunnicutt Stephens
D.R. Stephens Estate, Napa, CA
MARCH 9-11, Vive la France
Guest Chef Jean Andre Charial
Oustaù de Baumanière, Provence, France
Importer Martine Saunier
Martine's Wines, Novato, CA
MARCH 13-15, Red Hot
Guest Chef Richard Reddington
Redd, Napa, CA
Guest Vintner Ann Colgin
Colgin Cellars, Napa, CA
APRIL 6-8, Tierra
Guest Chef Grant Achatz
Alinea, Chicago, IL
Guest Vintner Peter Sisseck
Dominio de Pingus, Ribera del Duero, Spain
April 20-22, Essential
Guest Chef Ryan Hardy
The Little Nell, Aspen, CO
Guest Vintner Manfred Krankl
Sine Qua Non, Ventura, CA
MAY 19-21, California Classic
Guest Chef Bradley Ogden
Bradley Ogden, Las Vegas, NV
Guest Vintner Doug Shafer
Schafer Vineyards, Napa, CA
JUNE 1-3, East Meets West
Guest Chef David Chang
Momofuku, New York, NY
Guest
Vintners Ann Favia-Erickson and Andy Erickson
Favia Wines, Napa, CA
JUNE 22-24, Going Coastal
Guest Chef Mike Lata
FIG, Charleston, SC
Guest Vintners Heidi and Ted Lemon
Littorai Wines, Sebastopol, CA
JUNE 29-JULY 1, Down Under
Guest Vintner Richard Mintz
Guest Chef Colin Crowley
Two Hands Wines, Barossa Valley, Australia
JULY 27-29, Kitchen Full of Kids
Helen DeFrance
Author of At Home Café
AUGUST 3-5, Local/Global
Guest Chef David Myers
Sona, Los Angeles, CA
Guest Vintner Nicolas Rossignol
Domaine Nicolas Rossignol, Volnay, France
AUGUST 10-12, Glorious Cheese
Guest Cheesemakers Sue Conley and Peggy Smith
Cowgirl Creamery, San Francisco, CA
Cheese maker Kristian Holbrook
Blackberry Farm
AUGUST 17-19, Smoky Mountain Table
Master Gardener John Coykendall
Guest Vintner Walt Flowers
Flowers Winery, Sonoma, CA
SEPTEMBER 14-16, OR16
Guest Chef Nate Appleman
A16, San Francisco, CA
Guest Vintner David O'Reilly
Owen Roe Winery, Willamette Valley, OR
NOVEMBER 16-18, Paramount
Guest Chef Nancy Silverton
La Brea Bakery and Mozza, Los Angeles, CA
Guest
Vintners Maurizia and Luca Di Napoli Rampolla
Castello dei Rampolla, Panzano, Italy
DECEMBER 4-6, Wine Geek 101
Sommelier Andy Chabot and
The Blackberry Farm Team
DECEMBER 7-9, Grand Grenache
Chef Jean-Robert de Cavel
Eric Solomon Selections
Domaine de la Janasse
Domaine de Marcoux
Oenologist Philippe Cambie
Blackberry Farm -- often described as "Easy to get to. Hard to leave." is
located in the heart of the Great Smoky Mountains of East Tennessee. This
63-room Relais and Châteaux and Relais Gourmand property offers some of the
world's finest wines, cuisine, fly fishing, horseback riding, hiking, cycling,
sporting clay and mountain biking opportunities. In addition to an
abundance of outdoor activities, Blackberry Farm offers an Aveda-Destination Spa
and a series of annual cooking schools and culinary events along with other
world-renowned guest chefs and vintners.
For reservations and information, please call
(800) 993 7824 or visit our website,
www.blackberryfarm.com.
SOURCE Blackberry Farm
Sarah Elder of Blackberry Farm, +1-865-380-2626,
selder@blackberryfarm.com
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