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.
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May 13, 2014