Blackberry Farm and Krug Champagne Have Actually Made Summer Better - AFAR
"The on-site kitchen and dining venue where the culinary team experiments with garden-sourced ingredients, particularly a 2019 program focused on peppers. Under executive chef Cassidee Dabney, the kitchen develops dishes such as fast-pickled peppers tossed with wilted garden greens over butter-rich grits and served alongside perfectly grilled pork shoulder finished with chili oil and yogurt, reflecting close collaboration with the garden team and a commitment to seasonal, ingredient-led cooking." - Ann Shields
