Inn at Blackberry Farm

Krug Ambassade seit 2020
Walland, United States

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Nützliche Informationen

Adresse:

1471 W Millers Cove Rd, Walland, TN 37886, USA

Kontakt:

+18005578864

My Krug

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A word from

Cassidee Dabney

"I love incorporating fire and smoke into my cuisine, as well as finding creative ways to preserve the season's harvest."

Cassidee Dabney (Executive Chef)

About the Ambassade

Nestled in the foothills of the Great Smoky Mountains, Blackberry Farm is a serene mountain haven with a deep commitment to generational sustainability. More than half of the Farm’s 4,200 acres are dedicated to preservation, protecting the rich natural landscape that defines the region.

Blackberry Farm’s celebrated Foothills Cuisine® is rooted in seasonal harvests from its garden and ingredients foraged from the surrounding land, honouring the indigenous flavours of its Great Smoky Mountain heritage. Sheep’s milk from the on-site herd is used to produce cheeses featured across the Farm’s acclaimed restaurants. With a wine cellar housing more than 150,000 bottles, Blackberry Farm offers guests an exciting and extensive wine and spirits experience.

About the Krug Lover

Spending summers in the family garden, Cassidee Dabney anchored her palate with the flavours of seasonal ingredients harvested at their most expressive moments. Her passion for food led her to graduate from the New England Culinary Institute, bringing her to Blackberry Farm in 2010 as a Sous Chef before becoming Executive Sous Chef. In 2015, Cassidee was named the Executive Chef of The Barn at Blackberry Farm® which has been recognized as one of the top restaurants in the South and received the 2014 James Beard award for Outstanding Wine Program and the 2015 James Beard Award for Outstanding Service. Her team prepares beautiful multicourse menus of the Farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in the Farm’s garden. Cassidee has been recognized as a nominee for the James Beard Awards Best Chef: Southeast in 2018, 2019 and 2020.

How would you describe your culinary philosophy

I love honest food, food with a sense of place and time that inspires curiosity and feeds the soul.

What are your sources of inspiration?

The farm, the seasons and my love of playing with food.

What was the most memorable meal you either cooked or ate?

I was stumbling home late one evening and saw that our local doner kebab place had the lights on. Like a moth to a flame, I stood at the store window and watched the owner and his extended family dance and sing. They invited me in, I danced and laughed with the kids while the owner made my usual kebab, because of course he remembered. He handed me my kebab in a bag and danced with me to the door. I walked a few doors down so I could still hear the music from the party, sat on the sidewalk and had the most perfect meal, my heart and stomach full.

Where are you when you feel the happiest?

Gardening with my dogs.

What qualities do you value most in another person?

Authenticity and kindness.

What makes you a Krug Lover?

I feel a kinship with Krug. The Maison’s firm foot in tradition paired with innovation resonates with my cooking style.

When is your favourite time to enjoy Krug?

Anytime I can share the experience with friends and family.

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Krug Ambassades