Blackberry Farm – Walland, Tennessee

The Smoky Mountain Table was described as “a weekend dedicated to celebrating many of our favorite elements of Blackberry Farm. Our guests will be taken on a behind-the-scenes journey through everything Blackberry, including garden demonstrations with Master Gardener John Coykendall, a dairy tour, cheesemaking classes with Cheesemaker Adam Spannaus and unique meals hosted by our artisans. Along with our very own Executive Chef of The Barn, Joseph Lenn, every guest will experience what defines foothills cuisine and a little about this wonderful region we call Appalachia.”

John Coykendall discussing his heirloom seed program

Dorothy has a tough life at the shed

With John in the garden

Prior to dinner, we were given a quick tour of the grounds.  We made our way to the garden to meet with John Coykendall, Master Gardener of Blackberry Farm.  We spoke with him about his philosophy of preserving heirloom varieties of seeds, from around the world, and the produce they are growing for the chefs on the property.  Four blue rocking chairs and a watering bucket lined the path to the front of the garden shed.  Inside, signs decoratively adorned the walls alongside flowers and grains that were hung to dry.  On the gardening table, next to the heirloom seeds that are neatly displayed, Chloe was sleeping in a dish that appeared to be custom made for a cat nap.

Truffle orchard (truffière)

Lagotto Romagnolo (truffle dogs originally bred in Italy)

We saw the hazelnut orchard (truffière) that was planted four years ago, with the assistance of Tom Michaels of Tennessee Truffles, in hopes of raising their own “Tennessee Black Gold” in the years to come.  Truffles are a high risk crop.  It takes ten years or more to cultivate Black Périgord Truffles once the ground has been inoculated.  In the meantime, Blackberry Farm is breeding, raising, and selling, Lagotto Romagnolo or “Truffle Dogs” in anticipation of the day that they can harvest their own truffles for their guest’s enjoyment.

Smoky Mountain Table Dinner in the garden

After a brief rest, we made our way to the garden for dinner.  The meal was everything you would expect from Blackberry Farm.  The ruggedness of the region was exemplified in the picnic tables and mountain views.  The Tennessee roots could be heard in the four piece band playing banjo, guitar, mandolin, and bass.  The refinement of the resort showed up in the place settings, wine, and the food.  We enjoyed the fresh vegetables from the garden, picked just hours before dinner, combined with ingredients from regional artisans, creatively prepared and beautifully plated. We dined by candlelight, entertained by the company of new friends, delightful wines, and an evening filled with laughter. We watched the sun set over the foothills and the stars shine in the night.

A little Appalachian music to dine by

Chef Lenn and his culinary team preparing dinner

Dishes from the Smoky Mountain Table Dinner

Chef Lenn addressing the guests

The following day, before leaving, we met with Blackberry’s butcher, Michael Sullivan.  Located on property at what is known as the FarmStead, Michael is creating some unusual salumi incorporating local “foothills” ingredients with old world techniques.

Michael Sullivan and his charcuterie

As we reflect on our time at Blackberry Farm, one word comes to mind, ambiance.  The grounds, the design work, and the activities all come together to offer a luxury mountain experience.  There is a place for everything and everything is in its place, from the perfectly  positioned watering can at the garden shed to the rocking chairs overlooking the property and foothills in the distance at the Main House.  Blackberry Farm does a wonderful job of managing the balance between the casual feel of the Smoky Mountains and  the refinement of a sophisticated resort.  I might call it “Foothills Posh.”

The property at Blackberry Farm

My interview with Joseph Lenn, Executive Chef of The Barn at Blackberry Farm can be found here.

Disclosure – We received a media rate to stay at Blackberry Farm.  As always, the opinions expressed here are my own.

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