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About Sam Beall
Blackberry Farm continues to be named among the top small hotels in the world in publications ranging from Conde Nast Traveler to Travel + Leisure, which named it the the number one resort in North America in 2011. Blackberry Farm proprietor Sam Beall grew up on the property. He worked at the French Laundry, the Ritz-Carlton, Cowgirl Creamery, wineries, farms, and markets before settling his roots in the foothills of Tennessee, where he cooks, raises a family, and oversees the food, wine, and other lifestyle programs of Blackberry Farm.
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Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical.
It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats.
A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home.