“The Barn at Blackberry Farm celebrates the natural rhythms of East Tennessee and showcases seasonal flavors. Our menus showcase what is growing fresh in the garden that day, allowing us to share a taste of what is happening on the farm, and in our region, in real time. There are elements grown or foraged on our land in every dish that we serve. We are passionate about every dish that we serve being thoughtful and purposeful. There is intent behind the choices we make, how we pair flavors, and the care that is put into crafting the final presentation on the plate. Here, the sense of place and connection to the land is really important and we use our dishes to share that with our guests.”
Field greens and bolts; toasted grains and seeds with beef broth, smoked butter, cured beef, and radishes; spring mushroom salad with morel mushrooms, pea shoots, verjus, and pecans.
Under the helm of executive chef Cassidee Dabney, The Barn at Blackberry Farm remains one of the most coveted destination dining spots in the United States.
Using high-level techniques to produce a constantly changing menu, Dabney’s team crafts dishes that are creative, exciting, and unexpected. They’re often vegetable forward, too, thanks to Chef Dabney’s root-to-leaf approach, making the meals here nutritional yet still comforting and filling. What doesn’t go on the plate is reused, recycled, or composted on the farm.
A James Beard Award-winning restaurant offering multi-course menus of Foothills Cuisine