Inn at Blackberry Farm

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.