At Tennesee's Blackberry Farm, the barn has been converted into a beautiful restaurant where lavish farm-fresh meals are served each night.
I had the good fortune to escape blizzard-ridden New York last week to spend a few days at the idyllic Blackberry Farm in Walland, Tennessee. The farm’s proprietor, Sam Beall, is a trained chef who worked at Napa’s famed French Laundry. Over the past decade, he’s turned his family’s 4,200 acre farm into a culinary destination. Fun fact: The Bealls are not all about fancy food—Sam’s father founded Ruby Tuesday.
Farm-to-table cooking is a trendy buzzword these days, but Blackberry Farm offers the real thing. From the hearty breakfasts in the main house to multi-course dinners in the converted barn, practically every ingredient comes from the farm itself or its neighbors. With snow on the ground even in Tennessee, we wondered what the winter bounty would bring. A lot of wonderful things, it turns out.
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The FourCoursemen -- Credit: Marisu Wehrenberg, Zoom-works.com
Six Friends. Five Courses. Good at food. Bad at math. They are The FourCoursemen. A mix of self-taught gourmets and rising young stars with a commitment to using local and sustainable ingredients. For those lucky enough to experience their unexpected creations, it’s a magical menu served up in seclusion on a side street in Athens, Georgia. Here’s the deal…
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Emeril in the kitchen of Fresh Food Fast
Emeril Lagasse is no stranger to making meals from locally-sourced and seasonal ingredients. From the time he began learning to cook from his mother in Fall River, Mass, through advanced culinary training in Paris and Lyon, France, he cooked with produce right from the farm.
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Anjum Anand making Indian Easy out in the field
Crave Indian food but have no idea how to make good homemade versions of your favorites? If take-out curries and restaurant Indian are in your dinner rotation because you’re tight on time, meet Anjum…
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