A Blackberry Farm Inspired Dinner Party
It's not unusual for me to return home from a trip feeling inspired, and our recent stay at Blackberry Farm was no exception! More than anything, it was the meals that left an impression on me, both in terms of atmosphere and cuisine, so in an effort to keep the Blackberry spirit alive, I decided to host a dinner party for my girlfriends inspired by my stay.
There are so many
elements to hosting a good dinner party, but for me, the starting point is always the tablescape. For this tablescape I wanted to keep things subtle yet romantic, with a fresh eucalyptus runner as the foundation, bringing the outdoor nature of Blackberry Farm inside. With peaches being a focal point in the meal, I incorporated them onto the table to add a touch of color and texture to the centerpiece. Candlesticks, etched stemware and linen napkins finished the look and were carried over into the bar area where a similar scene unfolded. Once the lights were off and candles lit, the room became just the right amount of moody.
Cheesemakers, butchers and preservationists all play integral roles on the farm, so it's no surprise that beautiful charcuterie boards are created at Blackberry, and I wanted to feature them during our meal as well. In fact, a charcuterie board was the welcome gift in our cottage - which left a lasting first impression - so I created mini boards at each place setting so it was one of the first things the girls saw upon being seated. Since the night had plenty of food in store, I kept these mini versions simple with just candied nuts, a mini slice of brie and of course, a blackberry, with a black velvet ribbon as the finishing touch. Some of the pickled and preserved items I served were bought while at the farm, and can also be purchased through Blackberry’s online store.
After this first course, the menu consisted of a hearty warm salad of roasted chicken, grilled asparagus, sun-dried tomatoes, buckwheat, feta cheese and Blackberry's sweet, smoky dressing; hot sourdough bread served with bacon jam; and vanilla roasted peaches with goat cheese and almond shortbread cookies for dessert. No dinner party is complete without drinks, and being a girls' night, I served Blackberry's signature cocktail - the Blackberry Bumpkin, the resort's twist on a cosmopolitan. Once everyone arrived, I got caught up in the evening and time with friends - forgetting to take pictures of the meal or candlelit dining room - and was transported back to the farm, just as I hoped!
Scroll down for a few of my favorite recipes and tableware.
Vanilla Roasted Peaches with Goat Cheese & Almond Shortbread Cookies
Vanilla Roasted Peaches
6 large ripe but firm peaches, halved and pitted
1 vanilla bean
4 ounces soft goat or sheep cheese
Preheat oven to 425 degrees F. Place the peaches in a large well-seasoned, cast iron skillet. Split the vanilla bean and scrape the seeds into the peaches, drop in the pod, and toss gently to coat. Turn the peaches cut side down and roast until the cut sides are lightly browned, but the peaches are still firm, 15 to 20 minutes. Turn the peaches over and divide the cheese among their centers. Roast until the cheese begins to melt, about 5 minutes. Serve warm.
I placed an almond shortbread cookie, whose crisp exterior gives way to a buttery, soft interior, atop each serving making for the perfect pairing! Both recipes can be found in The Foothills Cuisine of Blackberry Farm cookbook.
Blackberry Bumpkin
The Blackberry Bumpkin has been one of the most popular cocktails on the menu at Blackberry Farm. This spin on the classic Cosmopolitan uses a house infused blackberry vodka and Pama pomegranate liqueur, which gives this cocktail a unique and memorable flavor.
Blackberry Bumpkin
1½ ounces of House Infused Blackberry Vodka
¾ ounce Pama
¾ ounce Cointreau
Splash of lime juice
½ ounce Cranberry Juice
1 Blackberry
In a cocktail tin filled with ice, add all the ingredients and shake until cold. Then, fine strain the liquid into a chilled martini glass. Garnish the cocktail with a blackberry.
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