It might seem odd to see a corporate group
gathered in a garden, removing the kernels from corn cobs. But
if this were at Blackberry Farm, an elegant 62-room Relais
& Chateaux resort situated on 9,200 acres in the foothills
of the Great Smoky Mountains in Eastern Tennessee, it would
just be part of a "Top Chef Quickfire Challenge." Not only do
participants have to remove each kernel, but they then have to
mill the corn into grits.
"Many of the groups that meet here incorporate some sort of
F&B aspect into their programs because of how F&B
focused we are," says Michael Cole, director of sales.
Blackberry Farm's culinary offerings are rooted in the farm as
well as the surrounding region and the understanding that a
distinctive sense of place and community can be offered through
food itself. The resulting "Foothills Cuisine" menu, championed
by proprietor Sam Beall and executed by Executive Chef Joseph
Lenn and Corporate Chef Josh Feathers, offers a taste of the
region while elevating dining at the hotel.
Beall's upbringing on the farm and his culinary training set
the stage for Blackberry Farm to develop a hard-working
approach to its cuisine, with nearly all ingredients grown,
raised, or cultivated on site. Blackberry Farm's menus change
depending on the bounty of the season, from the heirloom garden
and orchards on property, and on the work of its gardeners,
beekeepers, cheese makers, butchers, and preservationists.
The corn-churning team that mills its grits the fastest gets to
choose the preplanned menu, with each menu having a specific
chef assigned to it. The second-fastest group selects their
menu next, and so on.
"Cooking demonstrations are always a neat way to share the farm
and the kitchen with your group," says Andy Chabot, director of
food and beverage for the farm. "The produce from our gardens
is used in these competitions as well as in our restaurants."
During the competition, the teams have a set amount of time to
prepare their menus. Additional challenges are added throughout
the day. One recent group was told that one of the judges was
vegan and that each dish had to accommodate these dietary
restrictions.
"This year we have added even more offerings that actually
happen outside of the kitchen," adds Cole. "Your guests can
gather around the fire to learn the secrets of cooking on an
open flame with ingredients straight from the garden, or get a
full course on a Tennessee favorite, barbecue."
The chefs and artisans on property share their knowledge with
guests on a regular basis. Whether it's attending a cooking
demonstration, a wine tasting (Blackberry Farm features a
cellar with a Wine Spectator Grand Award-winning wine list), or
enjoying a guided tour of the property's gardens and farms to
learn about where chefs source their ingredients, guests can
learn more about Blackberry Farm's culinary program in a
variety of ways.
Four formal meeting rooms on property can accommodate any style
of gathering - from conference to standing reception - and
range in size from 430 to 1,050 square feet, for up to 130
attendees. Groups may also use private dining areas for their
functions. SM