Pamper your body, then feed it right. That’s the mantra behind Tennessee’s culinary resort Blackberry Farm, which beckons wellness seekers with a soon-to-open Wellhouse and not one, but two James Beard Awards. Here, we checked in with Corporate Chef Josh Feathers for a few words about the farm’s health-minded cuisine.
Rue La La: How would you describe the cooking at Blackberry Farm?
Josh Feathers: It may sound like every other chef in the country today, but we cook with the very best local, seasonal ingredients we can find. Our dishes are Southern-inspired, meaning our chefs and cooks are inspired by their industry and everything that is happening in it.
RLL: What’s on the menu today?
JF: Our cheese and charcuterie plate features elements from our butcher, preservation kitchen, and cheese maker. Soppressata and Finocchiona salami, smoked onion jam, pickled ramps, Downer Brown cheese, and aged Singing Brook cheese. Just throw in the baker and candlestick maker and there’s your nursery rhyme.
RLL: We love cooking seasonally. What ingredients do you recommend at this time of year?
JF: Ramps with ramps topped with ramps. The season is so short you have put them on or in everything.
RLL: Blackberry Farm has its own line of gourmet items. Is there one you love the most?
JF: Brebis cheese. It works great right out of the package by itself, as a spread on a turkey or ham sandwich instead of mayonnaise, or whisked into your favorite tomato sauce or soup recipe just before serving for an extra step of lusciousness.
RLL: Can you share a healthful recipe with us?
JF: Try the herb-rubbed Columbia River Sturgeon, served with summer squash purée and scalded tomatoes. You can find the recipe here.
Ready to check the farm off your bucket list? Our Blackberry Farm & Le Creuset Boutique opens Tuesday, May 13, at 3PM ET.
By Joanna Berliner, Editor
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