Joey Edwards

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.