seasonal news & notes ~ SUMMER 2014
SUMMER HOURS Blackberry Farm is a way of life, one with a certain focus and consistency. This lifestyle and this place is a true reflection of what our family feels most passionate about. We can’t be everything to all people, but you will always be able to count on Blackberry Farm and the Beall family’s commitment to quality in what we do. As I was flipping through the pages of this newsletter, I smiled because the articles are not just “news”. They’re part of our family’s story—our new Wellhouse, the wine program, cycling, canoeing, family preservation, adventure and gardens—and they confirm to me how lucky we are to offer experiences for our guests that we love to do ourselves. Some of my best Blackberry memories are made during this time of year. It’s why I am always so thrilled to share it with friends new and old. But, this Summer feels especially exciting to me with the launch of our Wellhouse just last week! This new chapter of Blackberry will better reflect our balanced approach to living than ever before: nourishment, activity, rest/recovery and pleasure. And beyond the excitement of our new Wellhouse, we are all celebrating Summer’s arrival. At Blackberry, we have our own version of “Summer hours.” If you’ve ever visited the farm during Summer, you know exactly what I mean. As soon as our iconic white fences come into view, time seems to slow. By the time you’ve reached guest check-in, your to-do list has melted away and your inbox feels irrelevant. Your priorities rearrange themselves, until only what really matters is left: family, food and wine, relaxation and adventure. Of course, many of the joys of Summer are timeless. Every year, families come to Blackberry to connect—and whether they spend a morning kayaking together, an afternoon getting dirty in the garden or an evening enjoying hand-churned ice cream on the lawn, they take home unforgettable family memories. So as you plan your getaways and slip out of the office just a little earlier this season, imagine what some of your Summer days would be like spent with us at Blackberry Farm!
Sam Beall, Proprietor
well INTO SUMMER THERE’S A TRANSCENDENT MOMENT AT BLACKBERRY FARM
that only a few have experienced. This moment is one we waited for all Winter, one when activity and stillness find utter harmony. And now, a few lucky guests are among the first to enjoy this moment, and many like it, during the opening month of The Wellhouse. From refreshing body treatments made with ingredients gathered right from our very own fields and forests to deep, restorative massages to farm-fresh juices, a trip to The Wellhouse is the perfect leap into Summer. During the month of June, we invite you to discover this moment for yourself—be it on a massage table, in a light-filled yoga room or hiking through the forest. In celebration of our grand opening, we’re offering complimentary group classes and wellness lectures all month long and only this June.
W ORTH NOTING TATA H A R P E R ,
B ARB ARA CLOSE,
TATA H ARP E R S K INC ARE
N ATU R O PATH I C A
Wellness expert and founder Tata Harper of Tata Harper Skincare kicks off our grand opening as she joins us to share her farm-focused philosophy and wisdom on body and skin.
Barbara Close, the founder and CEO of Naturopathica, will bring her unique perspective on the latest scientific advances in skincare and her passion for natural ingredients during this inspiring event.
B ALANCED LI FE & B O DY
July 6–9 Refresh your lifestyle with unique retreats designed to help you find balance and restore your body. Nutritionists and yoga teachers will teach guests how to establish healthy nutrition and exercise habits.
Raise a glass A TOAST TO THE JAMES BEARD FOUNDATION
This May, The Barn at Blackberry Farm won a James Beard Award for Outstanding Wine Program—an honor well-deserved by Food and Beverage Director Andy Chabot and his dedicated wine team. After years of thoughtfully curating our wine cellars and giving our program a distinct voice, we are so proud of this remarkable achievement. What makes the recognition even more monumental, though, is the timing. This honor marks our second James Beard Award, and we are thrilled to be noted as a home to some of the country’s finest, most distinct food and wine experiences. The entire Blackberry family congratulates both Andy Chabot and his wine team and Chef Joseph Lenn for their latest accolades. We hope you’ll join us in The Barn this Summer to celebrate our James Beard Award-winning food and drink.
R EAL CERTIFICATION
The Main House and The Barn just earned our first Eat REAL certification—a national designation that recognizes Blackberry Farm for our commitment to holistic nutrition and environmental stewardship.
Award-Winning At Every Turn I N T H E K I TC H E N
ON THE BIKE
Liz Williams, who was recently named Pastry Chef, has caught the nation’s eye as well. She’s been nominated as a semifinalist for Eater’s 2014 Young Guns, a national award that works to identify the most promising up-and-coming talent in the restaurant industry. Here at Blackberry, Liz blends her passion for Southern cuisine and her rural upbringing to shape the dessert menu and create incredible new desserts and chocolates. The Young Guns winner will be announced later this Summer—fingers crossed for Liz!
Trek Travel and Blackberry Farm partnered this year to create a cycling vacation in the Great Smoky Mountains—and our week-long experience was recently named one of the Top 50 Tours of a Lifetime by National Geographic Magazine. We’re honored to have been included in “2014’s most authentic, most innovative, most immersive, best-guided and most sustainable tours.” Call Trek Travel at 866.464.8735 to book your spot for the November 16–21 trip. This tour is designed for all skill sets and is perfect for individuals or custom-sized groups.
M AY B E I T ’ S T I M E FOR A
FIELD TRIP Think back to the wonder of getting out of school for a field trip—was there anything more freeing, more exciting? It felt like a pass to skip ordinary life for a day. Travel led to discovery, and discovery led to joy. Of course, there was plenty of goofing off and giggling along the way, too. The thrill of a field trip may seem far, far-removed from the routine of grown-up life, but a field trip is exactly what you need to be revived and refreshed. Join us this Summer for two months filled with different experiences that will inspire you to get outside, relax your mind and exhilarate your body. And there will be no squished sammies on our field trips—our boxed lunches are as delicious and thoughtful as everything else we serve.
When July rolls around each year, the gardens are planted, the harvest is yet to come—and we start itching for a big adventure while we wait. Our solution? To pack the month of July with daily explorations and heart-pumping activities. Each day during Adventure Month, starting at nine a.m., we offer complimentary adventures and clinics: standup paddle-boarding lessons, property hikes, cycling workshops, cycling rides, introductory climbing classes and more! Make your reservations soon to claim one of our limited Adventure Month spots.
The entire property pauses to celebrate Garden Month and all the hard work that has gone into growing some of the finest herbs and produce we’ve ever tasted. From garden dinners to seed lectures—all complimentary—this month is dedicated to the glory of the Summer’s harvest. If savoring the peak of the harvest at each meal sounds like your idea of a perfect getaway, be sure to plan your stay for August!
Want an adrenaline-boosting adventure for the whole family? Plan to bring your crew to Blackberry for our exhilarating and fun Paintball Challenge, this July 11–13.
We think the best way to start your Garden Month experience is with a seat at Smoky Mountain Table: A Hands-on Workshop. This annual event will introduce you to the artisans of the farm and teach you the behind-the-scenes secrets of farm life, from the garden to the table and all points in between (even the larder and the wine cellar!).
All Together Now
S U M M E R I S T H E P E R F E C T T I M E TO E N J OY B L AC K B E R RY W I T H YO U R FA M I LY.
Stretching from Memorial Day to Labor Day, Family Time is the perfect opportunity to bring the whole family to our Smoky Mountains. Days are filled with activities from Camp Blackberry, and evenings can be spent together as a family, or kids can enjoy dinner and a movie at camp while parents slip away for a date in The Barn. This year, Camp Blackberry is adding Wellness Day to its roster, featuring yoga basics for kids, a swim and a Deep Healing Woods hike. Plus, daily camp options now include healthy snacks, healthy cooking, wellness activities and exercise. C H I L D R E N ’ S CO O K B O O K AU T H O R H E L E N D E F R A N C E I S B AC K F O R A N OT H E R R O U N D O F K I TC H E N F U L L O F K I D S . S I G N U P YO U R A S P I R I N G CO O K S F O R J U LY 2 7 – 3 0 T H .
B E A L L FA M I LY FAV O R I T E S From the youngest to the oldest, the Bealls love to be outside—especially during the warm, beautiful days of Summer. Of course, there’s no shortage of adventures to be had at the farm, but these are a few tried-and-true Beall family classics: mountain hiking, water paddling and road biking. Try one during your visit this season!
othing says Summer like sunshine-filled days and nights bursting with fireflies. Or sticky drips from a melting ice cream cone. Splashing into a sparkling pool on a hot day. This is Summer at Blackberry Farm. These are the moments that bring families together. And there’s no better place to find those classic Summer moments than at Blackberry Farm. We believe in letting go and running free—just like we did when we were kids, soaking up Summer. Guests who join us this season will get to experience Beall family traditions or make new traditions of their own: running barefoot across the lawn, dipping toes into the Hesse creek and tasting tomatoes from the garden. The most iconic Summer experiences come on Summer’s glory days: 4th of July and Labor Day. We do it big at Blackberry Farm, and families return year after year to celebrate. Only a few spots for these classic holidays are left, so be sure to call our Reservations Team soon if you’d like to share the good times with us.
Preserving Summer’s Flavor THE ART OF “PUTTIN’ UP” LIVES ON AT BLACKBERRY FARM.
A Time-Honored Tradition Many of us have fond memories of hot Summer days spent in our grandmother’s even hotter kitchen as she worked busily to can the season’s fruit and vegetables. It was an all-day affair, one that left everyone involved tired and sweaty when it was all said and done. And yet it was also one of the most rewarding days of the Summer. The tradition of “puttin’ up” or “puttin’ by” is an old one, reaching back to a time before refrigeration, when winter meals relied on what was preserved during the warm months. Although refrigerators “...the goal is are standard fare for to capture the American kitchens bright, full tastes today and canned of Summer...” food can be found in any grocery, the desire for fresh, just-picked flavor is timeless. It’s why preserving is fundamentally a Summer practice—because the goal is to capture the bright, ripe tastes of Summer to enjoy all year long. The traditions of canning and preserving—once a fading art—are experiencing a revival as a new generation gathers their Ball jars and follows in their grandparents’ footsteps. And it’s no surprise. The taste of garden-grown vegetables and fruit is so glorious that it only makes sense to preserve them for months to come.
A Journey to Preserve SHANNON WALKER, PRESERVATIONIST,
grew up eating—and preserving—from the land. Under the guiding hand of his grandparents, he learned to embrace the garden as a way of life. His grandmother first taught him how to cook and preserve, while his grandfather shaped Shannon’s early love for gardening and foraging. After a successful career as a photographer, Shannon decided to change his path and took up work in the kitchen. In 2011, Shannon became the Preservationist for Blackberry Farm. The Larder is a natural place for Shannon, as his role allows him to blend his creativity, his love of East Tennessee food culture, his upbringing and his skills as a chef. Shannon’s high regard for the land and passion for farming, foraging, bee keeping and regional history is evident in each jar he creates. To Shannon, his role as the Preservationist at Blackberry Farm is much bigger than capturing the season’s bounty—it’s also to protect and share Southern Appalachian culture and food history.
Perfect Pairings SUMMER IS THE PERFECT SEASON FOR CONDIMENTS, ACCOMPANIMENTS AND SIMPLE SNACKS. READ ON FOR SUGGESTIONS ABOUT PAIRING SHANNON’S LATEST CREATIONS WITH YOUR SUMMER FAVORITES.
Tomato Brined Pickled Okra Shannon lets the ingredients in this FarmStead favorite speak for themselves—but he does recommend using the brine for a light summer Bloody Mary after you enjoy all the pickled okra. (16 oz.) $13.50
Pickled Eggs Our version of this popular pub snack goes great with beers from the Blackberry Farm Brewery and makes a perfect snack when cut into quarters and topped with many of our other preserves. $15.00
Pepper Chutney Plan to grill out this Summer? Be sure to pick up a jar or two of this Beall family favorite. It makes a perfect accompaniment for grilled meats. (8oz. / 12 oz.) $13.00 / $15.00
Pickled Purple Cabbage This visually stunning slaw embodies the flavors of Carolina barbecue. And it’s so versatile, we can’t pair it with just one thing! From the table to the tailgate, try this condiment on everything from bratwurst to barbecue. (16 oz.) $15.00
BLACKBERRY IN BLOOM Our Newest Accommodations
lackberry Farm’s newest collection of homes is perfect for friends and families coming to Blackberry Farm as a group. Featuring a main house and two charming cottages clustered near each other, the Garden House collection is designed to give groups an intimate way to experience the beauty of Blackberry Farm together. All three offer luxurious amenities, including en-suite bathrooms, heated bathroom floors, a fireplace and hardwood floors. The main home, the Garden House, features a full kitchen, perfect for private chef experiences. Starting September 2014, this much-anticipated Garden House collection will be available for reservation in four or five bedroom accommodations.
The Garden House collection is available in four or five bedroom accommodations—perfect for getaways with family and friends.
An App for That Ready to keep Blackberry Farm at your fingertips? Watch our website and the App Store for the upcoming release of the Blackberry Farm app on both iPhone and Android platforms. The exciting new app will allow you to… • discover farm happenings and upcoming opportunities • browse dozens of seasonal recipes for breakfast, lunch, dinner and beverages • shop FarmStead products and Blackberry Farm favorites • plan your stay with activities and events • explore facilities and rooming options
Season To Come JUNE 27–29
Honored to Serve
ALABAM A C H ANIN’S WEEKEN D AWAY WOR KSHOP
Guests will partner with the inspiring Natalie Chanin and her team to create a custom garment or project of their choice. Tailored to any skill level, this workshop will immerse guests in the Alabama Chanin philosophy as they learn various stitching techniques, tips and tricks. With unique instruction, lovely materials, local cuisine, laughter and fellowship, this workshop is bound to be a special event.
CHEF JOSH FEATHERS IS CHOSEN TO BE GUEST CHEF AT THE CONGRESSIONAL MEDAL OF HONOR CONVENTION
FO RAGE D AND FO UND
Author, Forager and Owner Connie Green of Wine Forest Wild Foods will team up with Vintner Robert Mondavi, Jr. to share the joy of foraging with you. Together with Garden Manager Jeff Ross and Preservationist Shannon Walker, Connie will lead fascinating sessions, including a foraging trip to the forest. Select wine pairings from Rob will complement the stunning flavors of foraged foods. AUGUST 3–6
S M O KY M O UNTAIN TABLE: A HA N DS-ON WOR KSHOP
Go behind-the-scenes with a tour of our gardens, dairy, butchery, preservation kitchen and creamery, followed by tips and techniques from our artisans. Then, enjoy hands-on sessions with our chefs that cover basic kitchen skills and the creation of an iconic Southern meal. Finish it off by exploring the Blackberry world of wine with our sommelier at each meal. AUGUST 24–27
M O UNTAIN M AS H
We are partnering with the incomparable Brooklyn Brewery to bring you special menus, pairings, discussions and tastings. This incredible event will highlight the versatility and excitement of pairing the highest quality beers with our Foothills Cuisine. Rare and unique bottlings will be featured from both Brooklyn Brewery and Blackberry Farm Brewery.
e are blessed to live in a country where freedom abounds, and this September, Blackberry Farm will have the honor of thanking and welcoming more than 50 Congressional Medal of Honor recipients who have helped secure that freedom. Our own Chef Josh Feathers, a Navy veteran, will lead the kitchen team in creating a memorable evening of tribute as a part of the 2014 Congressional Medal of Honor convention. Recently, Chef Feathers had the opportunity to catch up with Congressional Medal of Honor recipient Hershel “Woody” Williams at the premiere of the first-ever documentary on the history of the Medal of Honor. Want to demonstrate your own gratitude? Stay tuned for more details on how you can participate in the upcoming convention, as well as pictures from the big night. Find out more about the Congressional Medal of Honor Convention and Blackberry’s participation at blackberryfarm.com/friends.
1471 WEST MILLERS COVE ROAD WALLAND, TENNESSEE 37886 WWW.BLACKBERRYFARM.COM
N o. 1
HOTEL FOR FOOD LOVERS
#1 RESORT IN CONTINENTAL U.S. & CANADA
#1 FOR SERVICE IN NORTH AMERICA
2013 JAMES BEARD AWARD BEST CHEF SOUTHEAST
IN AMERICA 2013 • BY BON APPÉTIT MAGAZINE
Come for Family Time and enjoy Family Only Rates. To book your Summer getaway, call
WELCOME TO T H E WE L L H OU S E Join us this June to celebrate the official opening of The Wellhouse. In addition to experiencing the incredible treatments and activities, you’ll enjoy complimentary group classes, healthy lectures and more all month long and only for June 2014. Reserve now to enjoy this exclusive celebration.