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Joey Edwards

@friendlyforager

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Executive Chef of Three Sisters at Blackberry Mountain

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Last year, I got the opportunity to cook along side chef @t_s_charles at @fogoislandinn. It was really an incredible experience. A year later, some of the team from Fogo Island Inn came to Blackberry Mountain. We had a ton of fun showing them what we do here in TN, and recorded a podcast with Tim (The Blackberry Podcast, give it a listen!).

When we visited Fogo Island in Canada, we didn’t bring any ingredients from home to cook with like we normally would for an offsite event. It was a true collaboration with their team, using their unique ingredients (moose, anyone?).

One thing we did bring, though, was some of the Blackberry Farm Whiskey made in collaboration with Willett distillery. When the FII team visited Tennessee, they brought a bottle back. But now with a Fogo Island influence. Over the past year, chef Tim had added dozens of wild ingredients from around the island to the bottle, starting with some of the items we foraged while @shuaweaver and I were there. Using this already delicious whiskey as a base, they made an amaro of sorts that really is one of one. Such a fun and thoughtful gift that highlights our similar interests in food and hospitality. by @friendlyforager

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3 months ago

Crab and cabbage with brined egg yolk jam, benne seeds, and pickled biquinho peppers. taken in Blackberry Mountain by @friendlyforager

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a year ago

One of our favorite local wild fruits is ripening all over much of Southern Appalachia right now!! 🥭🍌

Have you tried a pawpaw fruit before?

They are so tasty, and the biggest wild fruit in the Eastern US, so they’re so satisfying to find! 🌳

We generally find that mature stands of pawpaw trees along river banks have the most fruit, so take a walk along a wooded river bank near you to scope some out.

#wildfood #wildfruit #pawpawfruit #appalachia #forageappalachia #foragedfood #foragedfruit #asiminatriloba #wildfoodforaging #friendlyforager # by @friendlyforager

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a year ago

10 years ago Meg and I got married and started an adventure. Still going strong.

Last two pics are the first pictures I have of us together. 🐊 ❤️ by @friendlyforager

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a year ago

Beef carpaccio with English peas, walnuts, horseradish, lots of chives, and fenugreek leaves.
@blackberry.mountain taken in Blackberry Mountain by @friendlyforager

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2 years ago

Spring green salad with carrot juice vinaigrette, kalamata olive, crispy capers and shallots, and Cumberland cheese.
@blackberry.mountain taken in Blackberry Mountain by @friendlyforager

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3 years ago

Every Fall, I make a big batch of bolognese at home. I try to make enough for us to eat for a couple of days, and still have some left to freeze and enjoy later. This is one of my favorite cold weather meals, and I find it very relaxing to prepare dishes that take time to make.

I think this year I’ve made my best batch yet. I’ve always used a blend of meats, and the recipe gets tweaked every time. The ingredients evolve and the time I have to put into the process varies. The biggest game changer this year though came from @whiteoakpastures. I used their paleo beef blend (ground beef with heart, liver, kidney, and spleen), and their Iberico pancetta sausages, and the depth of flavor in this bolo is seriously some of the best I’ve ever had.

Recipe:

2# White Oak Pastures paleo beef blend
1# White Oak Pastures iberico pancetta sausage (taken out of the casings)
1 oz olive oil
1 onion, diced
1 pint shredded carrots
2 heads of garlic, rough chopped
A pinch of chili flake
1/2 bottle of red wine
1 pint of raw milk (if you have a local dealer 😉)
1 28oz can organic crushed tomatoes
8oz mushroom stock
A chunk of parmigiana (cut off the rind to simmer in the sauce)
Salt to season as you go

In a Dutch oven or large pot, brown the meat in the olive oil, trying to break it up as much as possible as you stir.
Cook until the meat starts to fry in the bottom and takes on some color.

Add the onions, carrots, garlic, and chili. Stir and cook for a couple minutes until the onions start to become translucent.

Add the wine and continue to cook and stir until it’s almost all evaporated. Add the milk and do the same thing. Add the mushroom stock, tomatoes, and parm rind. Cover and simmer on low for a few hours. Stir often, and with the back of your spoon, smash any chucks of meat into the side of the pot to break it up.

Once this sauce is thick and flavorful, set it aside and cook your pasta. I like to use a pasta shape that can hold a lot of sauce and have a fun texture. My favorites are a big rigatoni or radiatori.
For a pro move, only cook your pasta 70% of the way in the water and finish it in the sauce.

Top with lots of microplaned parmigiana. 🤌🏼 by @friendlyforager

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3 years ago

1 year of Wiley. by @friendlyforager

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3 years ago

Edwards family goes West taken in Glacier National Park by @friendlyforager

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3 years ago

Grilled pork and charred cabbage with fermented carrots and mint. The pork is topped with a condiment made from carrots and leeks fried in pork fat, peanuts, @joelalexanderwerner’s hot sauce, and @dustinbusby’s sea island red pea miso. taken in Blackberry Mountain by @friendlyforager

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4 years ago

Oysters cooked over the coals, with melted bone marrow, thyme, kelp, and charred radish. A lil snack between courses for Valentine’s Day. taken in Blackberry Mountain by @friendlyforager

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4 years ago

2022 was a good year.

@florawellness
📸: @ericaofthemoon by @friendlyforager

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4 years ago