Featured in Gourmet Magazine, June 2004

It's hard to imagine that some of the country's top chefs and vintners can be found on a given weekend in sleepy Walland, Tennessee. But the proprietor of Blackberry Farm has made it his mission to put the top-rate inn on the culinary map. Owner Sam Beall has orchestrated an amazing collection of cooking schools and gourmand getaways which are offered throughout the year. Each event features the culinary genius of Chef John Fleer's Foothills Cuisine, a blend of haute cuisine and country food indigenous to the area and in keeping with the seasons. A celebrity guest chef and/or vintner join Chef Fleer and an intimate group of food and wine lovers for the culinary trip of a lifetime.

Accommodations are at the legendary Blackberry Farm, consistently rated one of the best small, luxury hotels in the United States. It was voted best small hotel by the Zagat Guide and has been honored to be on the Conde Nast Gold List for several years running. Rooms feature antiques and fine arts, down bed covers, thick robes, specialty soaps and lotions. Whether you stay in the main house or in a cottage suite you will enjoy pampered luxury. During your free time enjoy a wealth of activities on the 2500 acre estate, from spa treatments to fly fishing, horseback riding or soaking up the view on a wide stone veranda.

Sunday

Afternoon guest arrival.
Welcome reception hosted by Sam Beall, proprietor, and a guest vintner.
Group dinner featuring a degustation menu of Chef Fleer's Foothills Cuisine and wine selections from the Blackberry Farm cellar.

Monday

Breakfast at your leisure.
Cooking class with Chef John Fleer, selected as one of the "Rising Stars of the 21st Century" by the James Beard Foundation. He has also been featured in such magazines as Food & Wine, Gourmet, and Bon Appétit and television shows including The Great Chefs of the South, "Ready, Set, Cook" on the Food Network, and Great Country Inns.
Group lunch following the demonstration. Afternoon free.

Formal wine tasting featuring guest vintner. Candlelight dinner on your own.

Tuesday

Silver Tray breakfast.
Guest chef's demonstration class.
Informal picnic lunch. Afternoon on your own.
Grand finale group dinner featuring the cuisine of both the guest chef and Chef Fleer (3 courses from each chef) and also including wine pairings from the guest vintner.

Wednesday

Breakfast at leisure.
Picnic lunches upon checkout.





Click here for a recipe from Blackberry Farm


PRICE PER PERSON
$400-800 per person
Room Rate: $745-1995 per night Plus 18% service charge and tax

Single Supplement:
Not Applicable

INCLUDED IN THE PROGRAM
5-course welcome dinner with wine pairings
Cooking demonstrations and wine tastings
Seated luncheon with wine pairings
All other meals and gratuities
Tennis & equipment
Mountain Biking




June 27-30
Brock Party
July 23-25
Epicurean Collector
August 1-4
Kitchen Full of Kids
August 13-15
You Be the Judge
August 19-22
Appetite for Life
August 30-September 1
DBL
September 12-15
Hot and Hot
September 24-26
Shooting with Purdey
October 10-13
Tour de Smokies
November 11-14
Transformation Boot Camp
December 2-5
Wine Geek



Contact us for more information:

888-380-9010 toll free in the U.S.
847-295-5363
847-295-5371 fax
Email: info@epiculinary.com
Website: www.epiculinary.com