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Cassidee Dabney

@cassidee

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Executive Chef at The Barn at Blackberry Farm

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Spicebush Day!

The end of summer brings a flurry of preservation possibilities, and today, we harvested ripe spicebush berries!

Spicebush has a rich history in Appalachia, where it has long been valued for its traditional medicinal uses and culinary versatility. This often-overlooked native ingredient just happens to be ready to forage right now.

Local lore says that the leaves and twigs can be brewed into a tea traditionally used to help break a fever, soothe indigestion, and ease painful joints. While we appreciate its history, we use spicebush solely as a culinary spice.

Once dried, the berries develop a fascinating flavor somewhere between black pepper and allspice, adding a unique warmth and depth to the kitchen.

There’s something special about discovering the abundance growing right under our noses and preserving a little piece of the season. 🍂 taken in The Barn At Blackberry Farm by @cassidee

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14 days ago

One evening at RIME, shaped by smoke and flame. 🔥

Elements of the Table brought Burt Bakman, Jenner Tomaska, David Barzelay, and Cassidee Dabney to The St. Regis Deer Valley for a single unforgettable seating.

RIME @stregisdv — thank you for the setting, the team, and for turning one night into a ritual worth remembering.

To @burtbakman, @jennertomaska, @davidbarzelay, and @cassidee — and to everyone who joined us at the table — thank you.

#ChefsTableFestival by @cassidee

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a month ago

On the newest episode, Executive Chef Cassidee Dabney joined The Blackberry Podcast to talk with chefs Lee Hanson and Riad Nasr. With decades of experience in their respective kitchens, the three chefs reflect on the importance of patience when you’re following your passion. Lee and Riad tell their origin story, from meeting working under the acclaimed Daniel Boulud to being the James Beard Award winning restauranteurs behind a notable group of favorite dining spots in New York City. If you love learning the stories behind your favorite chefs, if you’re an aspiring culinary professional, or if you just love joining a great conversation, this episode is for you. Watch on YouTube or listen wherever you get your podcasts by following the link in our bio. #BlackberryFarm #TheBlackberryPodcast by @cassidee

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2 months ago

Green beans • Ham Cream • Potlikker

Potlikker carries a lot of the weight here.

It seems simple, but it’s actually the most technical element of the dish—not because it’s overly complicated, but because it requires soul. To truly get it right, you need a connection to a time and place.

It took me a long time to understand that.

The last time I was in Budapest, it was open mic night at the ruin bars. A few drinks in, I was obnoxiously shouting at the bands to play “Wagon Wheel.” By the end of the night, I found a band that knew it.

They played every word. Every note was right. Technically, it was perfect.

But something was missing.

The excitement of shouting “Johnson City, Tennessee” wasn’t there. No mamas were rocking. There was no southbound train. The connection to the lyrics was missing. The nostalgia was absent.

As a chef, teaching someone to make potlikker has been one of my greatest challenges. You can teach the technique, but you can’t hand someone the memories that give it its depth. taken in The Barn At Blackberry Farm by @cassidee

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3 months ago

My favorite restaurant question.. is the juice worth the squeeze?

#foraging #chantrelles #summer #foodporn by @cassidee

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3 months ago

Fifty years of humble, refined, iconic hospitality. That’s Blackberry Farm, and we were honored they made Frasca a celebratory stop during their time in Colorado.

Longevity like theirs isn’t accidental. It’s earned, year by year, guest by guest, and the vision of the Beall family and the Blackberry Farm team is the kind of thing that quietly raises the bar for all of us.

Thank you to Chefs Cassidee Dabney and Nick Werth of the Barn at Blackberry Farm, and to Andy Chabot, who was on hand to pour throughout the evening. And to our guests who traveled from Boulder, Denver, and beyond to be part of it.

Nights like this take great partners, & we’re deeply grateful to Pathstone for making it possible, and to both teams, Frasca and Blackberry Farm, for bringing it to life. taken in Boulder, Colorado by @cassidee

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3 months ago

@cassidee Dabney describes smoked carrots rehydrated in butter, black pepper, sheep’s-milk cheese
made on the property, and grits.

Mark’s response: immediate mouth watering.

Francis’s response: “Will you adopt me?”

Honestly, both seem reasonable.

Comment "grits" to hear the full conversation.

#fwclassic @foodandwine @thebarnatblackberryfarm by @cassidee

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3 months ago

Somehow they let me and Cassidee sit down with Tyler Florence for The Blackberry Podcast. (Well totally makes sense for Cassidee).

Now, when you’re interviewing someone who’s spent decades on television, it’s hard not to get a little in your head. I was so nervous that I completely forgot to introduce my co-host. Just skipped right over that part and kept rolling. Ya know… Professional stuff.

Thankfully, Tyler is exactly who you’d hope he’d be. A total pro. He rescued every awkward pause, brought plenty of laughs, told great stories, and made the conversation feel effortless. The kind of guest that makes you look way better at your job than you actually are.

And then getting to see him again in Aspen with his wonderful wife, Tolan Florence, was such a treat. They are the kind of people you genuinely enjoy spending time around—warm, funny, gracious, and completely unpretentious. (I missed the pic moment because was herding the crew.)

This episode has a little bit of everything: food, business, creativity, a few laughs (enter Buc-ee’s Beaver Nuggets and a lesson or two on how to handle pressure better than I did.

Give it a listen. You’ll be inspired, you’ll laugh, and you’ll come away thinking exactly what we did: Tyler Florence is a really good guy.

#beavernuggetsforeva #blackberrypodcast taken in Blackberry Farm by @cassidee

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3 months ago

She grew up moving from national forest to national forest as the daughter of a wildlife biologist, anchoring her palate every summer in the family garden. Cassidee Dabney has spent over a decade bringing that same farm-fresh philosophy to The Barn at Blackberry Farm, where she’s been executive chef since 2015. Cassidee joins us at the inaugural Chef’s Table Festival, August 13–16 in Park City. Intimate dinners, curated classes, and local excursions with 70 of the world’s best chefs.
Presented by @americanexpress and @resy.
Book before July 1st for the best access to dinners and events.
Tickets → link in bio. by @cassidee

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3 months ago

Check out the latest Blackberry Farm podcast! @tylerflorence is a hoot by @cassidee

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3 months ago

Three days, hundreds of women, boundless inspiration! @thisisfabchs taken in Charleston, South Carolina by @cassidee

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4 months ago

Checkout more of the Blackberry podcasts : link in bio taken in The Barn At Blackberry Farm by @cassidee

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4 months ago