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Cassidee Dabney

@cassidee

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Executive Chef at The Barn at Blackberry Farm

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"I wanted to do something playful with sweet potato, something unexpected.”⁠
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Executive Chef Cassidee Dabney lets the turn of the season show up on the plate. Sweet potato is the star, prepared to show off its range of textures, from tender and creamy to crisp at the edges. Grilled cabbage brings a gentle char and country ham adds a deep, savory backbone, while preserved Summer vegetables cut through it all with bright acidity. A scatter of fresh dill finishes the dish with a clean, green lift. ⁠
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Fall’s depth, Summer’s last word. #BlackberryFarm

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Creativity is often driven by necessity. This week, the shiitake logs in the garden went into overdrive, producing nearly three baskets of mushrooms a day.

Since mushrooms begin to lose some of their aroma and flavor within the first 48 hours, we’re moving quickly to preserve this harvest.

Do we have a plan for them yet? Not quite. But that’s the beauty of preserving ingredients from the garden. It gives us the flexibility to create with them later, when the right idea comes along.

A little work now, a lot of possibilities for later.

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The exceptional roster of acclaimed chefs joining us for the 2027 NWWF includes Cassidee Dabney of The Barn at Blackberry Farm in Walland, Tennessee.
Cassidee Dabney developed an early appreciation for seasonal ingredients while growing up around gardens and fresh produce. A graduate of the New England Culinary Institute, she built her career across the U.S. and abroad before joining Blackberry Farm in 2010. Named executive chef in 2015, she leads a celebrated team known for refined, seasonally driven Foothills Cuisine® and has earned multiple James Beard Award nominations for “Best Chef: Southeast.”

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Lettuce harvest for @thebarnatblackberryfarm and @blackberry.mountain.

Thank you to our chef friends - @friendlyforager, @nick_werthh, and @cassidee for turning our harvest into art.

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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. 🍂

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A few weeks ago I was asked to join the talented film crew of @chefstableofficial to film 70 world class chefs and their artistic works over a weekend festival.

Artists of all calibers creating delicious edible works of art was always something I was hoping to witness someday but I never imagined in my career that I would have a hand in capturing the experience.

We were a small but talented and passionate crew who I believe captured and represented all of the Chefs art on camera.

Thanks to @veronicassmiles for bringing me on this new adventure. Also to the amazing people I met and worked with @taylor_widener @_bridget_taylor_01 @justinstone_ @blazesamblaze. I can’t wait to film again with all of you soon!!

Here are some images I took using my canon FT using @kodakplus 🎞️ 100 film

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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

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Already counting down the days until next year ⏱️ #chefstablefestival

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That’s a wrap on @chefstableofficial Festival!

#CourchevelBistro welcomed an extraordinary lineup of chefs into the kitchen for several days of creativity, collaboration, and exceptional cuisine. From beautifully plated dinners to lively outdoor tastings, each chef brought a distinct culinary perspective to Park City.

Thank you to all of the incredible chefs who helped make Chef’s Table Festival such a special experience at Courchevel Bistro!

#ParkCity #TaliskerClub #PrivateClub #FrenchBistro #FineDining #ParkCityEats

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From cakes, to be nominated in several #bestofutah categories, to the Frozen and Wicked actress receiving my cookies, from saving birds lives, from having three of my teammates nominated to host of the quarter, from making a super nice amenity, from plating 220 desserts for a wedding, from meeting a great friend I haven’t seen in a while, to meeting a lot of the chefs I admire and get inspired by their work.
What an intense, yet beautiful week! I am grateful to everyone who was part of it, their time, the laughs, the great time, to new friends!

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In no particular order. Scenes from Passing the Torch at Blackberry Farm with Emeril and E.J. Lagasse.

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Like a great champagne, a memorable toast is crafted with intention. It is a moment to honor the people, stories and experiences that bring us together. You can raise a glass anywhere, but shared around a table, where exceptional food and champagne elevate one another, an occasion becomes more than a celebration – it becomes a lasting memory.⁠
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Whether you’re filling the glass or preparing the food that pairs with it, see what Olivier Krug, the director of the beloved House of Krug, and Cassidee Dabney, Blackberry Farm executive chef and Krug Ambassade Chef, shared about the art of what goes into a toast. Read more in The Golden Issue at the link in our bio. #BlackberryMagazine #BlackberryFarm

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