Cassidee Dabney talks about Appalachia, grief, and the power of positive screaming.

By Kat Kinsman
Updated January 24, 2020
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Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 47: Cassidee Dabney

At Blackberry Farm in Walland, TN, many, many hands go into crafting magical moments for guests—many of whom return year after year, and plenty for whom this is a bucket-list trip. As executive chef at The Barn, Cassidee Dabney is responsible for a major part of that experience, and while there's nothing else she would rather be doing, the position comes with a lot of pressure. This past summer, Dabney sat down on the porch of the farm's Pencil Cob cottage to talk about the region's cuisine; cooking for people with high expectations; the tragic loss of Blackberry's proprietor, Sam Beall; and why she leads a group scream in the dining room.

p.s. She got the dog.

Learn more about Cassidee: blackberryfarm.com

Follow Cassidee (and her puppy!) on Instagram: @cassidee

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Previous episode: Trish Nelson