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.

Blackberry Farm Chef

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.
Continue reading “Eat Well, Live Well: Behind the Food at Blackberry Farm” »

May 13, 2014

BLG-1434 Boutique Support Blackberry Farms

The mountains are vast, the spa is state-of-the-art, and the linens are luxurious. But in true Southern fashion, hospitality at Blackberry Farm – a 9,200-acre farm, resort, and Relais & Châteaux hotel in Eastern Tennessee – is served up on a platter brimming with the area’s finest homegrown cuisine. Named the #1 hotel in America for food lovers in Bon Appétit magazine’s May issue, the menu changes with the bounty of the season and nearly every dish is made with ingredients that have been grown, raised, or cultivated on-site – all the way down to the honey in your tea.

Beer lover? Along with raising their own livestock and planting their own fruit and nut orchards, Blackberry Farm now brews and serves three different beers to guests.

Living and breathing farm-to-table cooking, Chefs Joseph Lenn and Josh Feathers – along with countless gardeners, beekeepers, cheesemakers, butchers, and preservationists – have fresh, exquisite taste in mind. To give you an idea, we leave you with a recipe to try at home: Shrimp & Grits, a traditional Southern dish, in four parts.

Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion
Serves 4


  • 2 cups whole milk
  • 2 cups water
  • 1 cup stone-ground grits
  • 2 teaspoons Kosher salt


  1. In a heavy-bottomed sauce pot, bring milk and water to a simmer over medium-high heat.
  2. Whisk in grits and reduce heat to low.
  3. Cook for 45 minutes to one hour, stirring grits occasionally.
  4. Season with salt and reserve.

Continue reading for the complete Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion recipe

April 30, 2013