SEASONAL NEWS & NOTES ~ SPRING 2018
SE N SE O F SP RING The change of seasons always brings excitement. I love watching the still and quiet of Winter give way to Spring’s sensory wonders. From the tiny chirps of baby chicks and powerful fragrance of chive blossoms to the gorgeous pink of quince blooms and fresh taste of speckled heirloom lettuce—it’s as if everything on the Farm celebrates the beauty of this season in its own special way. In my family, we get especially excited about Spring morels. Sometimes on a walk, we make an impromptu check of our favorite foraging spots and hit the jackpot! We end up using our shirts to carry them back home. No matter how familiar the sights and sounds of the season, Spring always seems to surprise us with its little treasures. This time of year, as much as ever, I try to start my days mindfully with a few moments of quiet to be grateful, pray and soak up the beginning of a new day. I have to remind myself to put away my phone every once in a while! I want to be fully present for all this season has to offer. With such a wide range of retreats and ways to enjoy the Farm this Spring, there is so much to anticipate. I recently began cycling with help from Robbie Ventura—he was Sam’s cycling coach and ultimately became one of his best friends. I’m looking forward to seeing some new territory on the bike this year. As much as I love the new adventures Spring brings, I also cherish its traditions. Easter is usually our first big gathering of the Spring, so after our delicious feast, everyone lingers at the table for hours. For a few years, Sam and I would make all of our favorite dishes and others would bring theirs. It was really too much. So instead, we simplified and had everyone choose one item to make from our own Easter menu: deviled eggs, grilled onions, lamb, carrot soufflé— oh my, if you have never made it, you have to try it! After lunch, the rosé and Pinot Noir flow freely, and we enjoy a relaxing afternoon on the porch. There’s something so lovely about lunch al fresco with nowhere to go. This year, I’m soaking up the scents and tastes of Spring in moments like these. I’m savoring the happy sounds of family meals and singing brooks and the breathtaking beauty of both new and old with all my being. Won’t you join me?
Mary Celeste Beall, Proprietor
n Spring, the world awakens from its Winter hibernation, painting the Farm in hues of green and yellow. As the frost thaws, the air thickens with the sweet smell of flowers, and in every corner, creatures large and small raise their voices in Spring songs. It’s a season that beckons us with all our senses, and once again, we’re leaning in to enjoy it. From the colorful first fruits of our garden to nature’s fragrant blooms, Spring at Blackberry Farm is captivating. Join us this season as we explore it together.
S E E I NG space Blackberry Farm Director of Design Jason Bell shares three tips for seeing beyond the space and using natural inspiration to create captivating, textural design. 1. USE A MIX OF TEXTURES.
A space is always more inviting and comfortable when there are different textures and layers. A mix of textures creates interest and makes the space feel curated. 2. LOOK OUT THE WINDOW.
I always start designing based on the spaceâ€™s natural surroundings. If the space is located in a big city, its architecture, fabrics, art, etc., are going to be different than what we would design for Blackberry Farm. Design a space around what you see out of the windows, and the aesthetic will never be overwhelming.
efore buds appear on the branches and bulbs emerge from the soil, there is a sense of Springâ€”a longing for what is to come. In the early days of the season, as you wait for the vibrant, visual explosion of full Spring growth, allow yourself to experience the transition with all your senses.
Step outside into morning air and close your eyes. Listen for the call of birds returning from Winter migration, and hear the wind rustling waxy new leaves. Notice the contrast of still-cool air blowing past your
face and sunbeams warming your skin. Squeeze your toes in the softness of the thawing ground, and run your fingers through fresh blades of grass. Just as Spring brings renewed vitality to the natural world, engaging your senses energizes the mind and body. When we embrace mindful, meditative moments, we can better connect to nature and awaken not only our five physical senses, but also our hearts and minds. Practice tuning into your own curiosity as you immerse your senses in the beauty of this season.
3. USE CONTRASTS TO CREATE BALANCE.
Textural elements can be used as an accent. A balanced, well-designed space will have both sleek and textural elements. For example: a sleek, modern space is always more interesting with textural fabrics or even a textural focal point of art or a cocktail table.
NOTES from the
B E YO N D TH E B A RN
Later this Spring, Cassidee is taking her talents beyond The Barn at Blackberry Farm® to a few exciting food events. For a complete list of Cassidee’s upcoming engagements, visit blackberryfarm.com/friends.
Cassidee Dabney, Executive Chef at The Barn at Blackberry Farm®, shares her hopes and inspirations for Spring cooking.
AU STIN FO O D & WINE
April 27–29 | Austin, TX
get excited about Spring cooking garden or out foraging in the Winter, around January when I’m feeling so the second it gets warm, I’m out on done with pumpkins, squashes the property. The first thing I look for and kales. Every Winter, I start a is miner’s lettuce—a wild lettuce that notebook with pages of ideas for Spring grows all around the Farm. Even after dishes. My inspiration comes from all Spring begins, we have to wait for some over—conversations with visiting chefs, ingredients to keep growing, so our early ingredients that draw my attention while Spring menus are full of ingredients like I'm dining out, the abundance of herbs miner’s lettuce, ground sorrel, ground and vegetables I anticipate from the cress and dandelion—all the great little garden or just thoughts edible wild greens that are I want to revisit. When the best when they’re young Spring finally arrives, plants. Soon enough, pea I’m ready to play with tendrils, pea flowers, peas and Cassidee was recently the ingredients. carrot tops will arrive too. named a 2018 James Then in late Spring, when Beard Award Semifinalist We don’t get to spend the Indian pipe plants turn for Best Chef: Southeast. much time in the black and the Mayapples
start to die off, we’ll find our first morels—one of my favorite ingredients. This Spring, I want everything on our menu to evoke some memory for our guests. Many of our dishes are presented in an elevated way, but at the heart, it’s still just really delicious food. I also like people to get excited about healthy eating in the Spring. We can use fewer preserves and more fresh ingredients this time of year, so everybody eats a little bit lighter in Spring. I think that lightness allows you to bring more flavor into the food— the menu doesn’t have to be so warming and comforting. Hopefully, our food shows that you can eat really healthily, and it can still be super delicious.
Cassidee will face off against the country’s top chefs at the Rock Your Taco Showdown. Guests will enjoy live music, taco samples and a perfectly paired wine or cocktail. ATLANTA FO O D & WINE
May 31–June 3 | Atlanta, GA Chef Cassidee will join an incredible lineup of esteemed female chefs, bartenders, distillers and sommeliers from the South on the 2018 Advisory Council. C HE FS’ TR IB U TE TO C ITYM E ALS O N WHE E LS
June 10–13 | New York, NY By invitation from Chef Daniel Boulud, Cassidee will join great chefs from around the world in the 33rd Annual Chefs’ Tribute to Citymeals on Wheels. Event proceeds help provide meals to elderly homebound New Yorkers.
A TAST E OF
A cheese and charcuterie board has a way of bringing people together. There is no wrong way to create your setup, but these tips from Farmstead Manager Dustin Busby will help inspire a fun and delicious display. Dustin’s favorite bites? Appalachian Coppa and Tomato Brined Okra or Hawkin’s Haze with Smoked Onion Jam.
CREATING YOUR OWN CHEESE AND CHARCUTERIE BOARD: C HEESE
3-5 cheeses, 3-4 oz. per guest “Use a mix of hard and soft cheeses to showcase varying flavor and texture. Brebis is a must!”
HE R B E D TOM M E Blackberry Farm Cheesemaker Chris Osborne is celebrating farm fresh herbs with a new cheese, Herbed Tomme, hitting the shelves in April. Rosemary, thyme, lavender and parsley give the cheese a light, floral taste—a perfect complement to a budding Spring.
C HARC UTERIE
3 varieties, 1-2 oz. per guest “Use a whole muscle cure like Appalachian Coppa as well as salami varieties like our Sopressata and Finocchiona.” JAMS
1-3 jams, a range of sweet and savory “Try Blackberry Jam and Strawberry Rhubarb Jam for sweet bites and Smoked Onion Jam or Bacon Jam for savory.” PIC KLED
1-2 pickled options “Pickled Okra, Pickled Ramps or Tennessee Chow-Chow adds great color and brings a taste of the garden to the mix.” C RAC KERS
1-3 options “Include both crispy crackers and softer bread slices.”
Tips: • Set out your spread 30 minutes to one hour before your guests arrive. • Remember, variety is key. Have fun using slices and cuts of different shapes and sizes to create an attractive display. Find all the ingredients you need to create your own cheese and charcuterie board at blackberryfarmshop.com.
R IG HT AT HOM E Blackberry Farm Brewery launched three new canned beers, all across Tennessee! Find them on your next trip to our beautiful state.
Come see us at the Big Ears Festival in Knoxville, TN March 22–25!
THRILLING B A L A N C E
BLACKBERRY MOUNTAIN IS AN EXCITING COMBINATION OF STORIED MATERIALS AND MODERN SENSIBILITY.
JOHN AND SUSAN KELLER STEPPED INTO A MISTY MORNING ON BLACKBERRY MOUNTAIN AND CROSSED THE FIRETOWER PORCH TOWARD THE WATCHMAN CABINS. “My granddaddy would never believe this,” said Susan. The land, wildlife and architectural elements of Blackberry Mountain celebrate the past, present and future of life in the Great Smoky Mountains.
Susan’s great-grandfather, Eleven Hitch, built his family’s cabin home in the 1800s. Three of the Watchman Cabins are made from the wood of that cabin. The original Hitch Cabin, a dogtrot style, two-story house, was once home to Susan’s grandfather, William Hitch. He spent his life farming the surrounding acreage and living off the East Tennessee land.
Original Hitch cabin, built in the 1800s.
READ THE FULL STORY OF THE HITCH CABIN ON BLACKBERRYMOUNTAIN.COM.
When William grew older and built a new brick home for his family, he cut a large opening in the wall of the old cabin to store their seed cleaner. The cabin began to wear with age, but it remained on the land, preserving the history of the Hitch family. Matt Smith, Director of Development for Blackberry Farm and Blackberry Mountain, knew the authentic style of the cabin would be a perfect addition to the epic blend of historic and contemporary design found at Blackberry Mountain. When he acquired
the cabin from John and Susan, he carefully measured the openings and windows, and the Watchman Cabin design took shape from those measurements. The large opening cut for the seed cleaner became the frame for the full-wall windows that now open the modern cabin interiors to the incredible surrounding mountain view. “I think my grandfather would be delighted,” said Susan. “He would have been disappointed to let the cabin just wither away. To have it used for something like this gives it new life.”
BLACKBERRY MOUNTAIN MARRIES A DISTINCT SENSE OF PLACE WITH THRILLING OUTDOOR ADVENTURE AND MODERN DETAILS FOR AN EXPERIENCE THAT IS AS UNIQUE AS IT IS ROOTED IN HISTORY. DISCOVER WHERE STORIED MEETS EXTRAORDINARY AT BLACKBERRYMOUNTAIN.COM.
Grow & Thrive AT BLACKBERRY FARM, THERE ARE SO MANY WAYS TO ENJOY
HOSPIC E DU RHÔNE
| March 22–25 Experience the ninth annual run of this glorious weekend-long celebration of Rhône wine varietals, presented by NetJets. NetJets, Chef Yvan Mucharraz, Hospice du Rhône founder John Alban, Winemaker Anne-Charlotte Mélia Bachas, Wine Authority Lisa Perrotti-Brown and Winemaker Guillaume Fabre
SPRING AND SUMMER. ENGAGE YOUR SENSES, HEARTS AND
SPRING TRANSFORM ATI O N
| April 8–11 Awaken with the season to energizing workouts, engaging conversations and the famous Blackberry Bike and Hike! Body Designer Tammy Stokes and Blackberry Farm Lifestyle Expert Hope Parks
MINDS WITH US IN OUR EXCITING LIST OF UPCOMING EVENTS.
WINE ON THE FLY
| April 15–18 Enjoy wine and fly fishing in an event that is just as exhilarating as it is relaxing. Vintners Brian Lamborn and Rudy von Strasser and Fly Fishing Expert Alex Quick
4 1 5
PAC IFIC NORTHWEST
| April 22–25 Enjoy a taste of the Pacific Northwest with some of the region’s most iconic wine and food influencers. Canlis Restaurant Owner Brian Canlis, Chef Brady Williams and Vigneron Christophe Baron
C HEESE GEEK
| April 29–May 2 Dive into the history and art of cheesemaking, with plenty of tasting along the way. Blackberry Farm Cheesemaker Chris Osborne
DEEP HEALING WOO DS
| May 6–9 Explore and connect with nature through yoga, fitness, education and relaxation. Blackberry Farm Wellness Manager Hope Parks and Forager Darryl Patton
USA NATIONAL C YC L I N G CHAM P I O N S HI P S
| June 22–24 Enjoy the competition in a one-of-a-kind experience including coaching and VIP access. Cycling Coach Robbie Ventura
For a full list of our upcoming events, visit blackberryfarm.com/events.
| June 24–27 Experience the fun and adventure you loved as a kid at Summer camp. Araujo Family of Accendo Cellars and Trois Noix and Blackberry Farm Wellness Manager Hope Parks
THE GIVING SEASON LASTS ALL YEAR
The PERFECT CAST Whether you’re learning the basics on property at Hesse Creek, or wading through the waters of the Great Smoky Mountains National Park, fly fishing is one of the best ways to spend a Spring day at the Farm. Take a full-day float trip over scenic rivers, or pull up a chair in the Grey Drake for fly tying. Beginner and seasoned anglers alike love exploring the land and casting a line for mountain trout with us here at the Farm. W IN E O N T H E F LY
Join us April 15–18 for our signature fly fishing event, featuring Vintners Brian Lamborn and Rudy von Strasser and our resident fly fishing expert Alex Quick.
e are excited about the start of the Sam Beall Fellows Program, the newest initiative of the Blackberry Farm Foundation, which will provide once-in-a-lifetime opportunities at some of the nation’s best restaurants, hotels and wineries for hospitality-minded professionals early in their careers. In August, our second annual Passing the Torch event, featuring Chef Grant Achatz, will pay tribute to Sam’s generous spirit in an unforgettable celebration where the inaugural Sam Beall Fellows will be announced. In addition to the Fellows program, the Blackberry Farm Foundation is committed to ongoing support for children’s and foodways charities. In 2017, the Foundation donated more than $100,000 to organizations and programs in the East Tennessee area that provide meals to children in need, offer services to children affected by abuse, promote knowledge about healthy food and inspire future hospitality professionals. With support from generous donors and partners, these efforts make a sizable impact in the community that is our home and help ensure the stability and longevity of vital and much-needed children’s programs, sustainable foodways practices and more.
To learn more about the Blackberry Farm Foundation or to make a donation, visit blackberryfarm.com/about/foundation/give.
B E C O M E A F RI E N D O F T H E FA R M Join Friends of the Farm to enjoy insider perks like savings on stays and events, online retail discounts and monthly collections of recipes and stories. To become a Friend of the Farm or to learn more, visit blackberryfarm.com/friends.
Published on Feb 27, 2018