Cuisine:

• American
• Regional
• Southern

Blackberry Farm Description:
Chef Peter Glander has moved into another arm of the Beall family business. Adam Cooke (Chez Panisse, Zuni), Glander's sous chef for the past two years, takes over, his background fits well into the self-sustaining farm concept. Cooke quarterbacks the onsite butcher, forager, cheese and jam maker. The Barn sources some of the sweetest heirloom produce and free-range livestock from the nearby Smoky Mountain range and beyond. The real working farm features foods indigenous to the 4,200-acre backyard of Blackberry Farm (looked after by gardener John Coykendall). Amuses like a smoked North Carolina steelhead roe with crème fraîche panna cotta and a fingerling potato chip tempt the tongue along with cocktail creations that charm with names that ring of the South: the Dogwood tonic or Blackberry Bumpkin. The menu changes nightly, so that black bass with three beans and garden tomato broth that you lapped up in wonderment will be replaced by something just as awe-inspiring. A 100-page wine list that weaves in a cellar of small producer Rhône and Burgundy varietals reads like a storybook.


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