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Blackberry Farm




Join us for a weekend exploring the dynamic flavors of Chef Vincent Nattress and vintner Michel Chapoutier. Chapoutier’s passion for the land makes him a natural fit for Blackberry’s ongoing celebration of food and wine. A fervent believer in “minimal intervention,” Michel feels that wine expresses its terroir not as a result from excessive manipulation but rather from profound respect for nature. According to Michel, this is not empty hope, but a desire to let the Rhône Valley’s famed vineyards express themselves naturally, purely and fully. Once thought risky, Chapoutier’s “biodynamique,” filtration-free vintages have achieved overwhelming success and established the winery as one of the Rhône’s finest. Perhaps wine expert Robert Parker sums up the Chapoutier estate best: “A true biodynamically-run estate since 1989, the objective has been to produce the purest and most natural expressions of terroir possible. In short, it is the earth that inspires this estate.” Similarly in tune with the nature of both land and sea, Vincent Nattress was born in California and raised on Washington’s Whidbey Island. From an early age, he fished, crabbed and clammed, while learning the basics of French, Asian and Southwestern cuisine from his mother. Drawn to Napa following a brief stay in France, Vincent became chef at Robert Sinskey Vineyards where he developed the successful Guest Chefs series. He then founded Vinous Food & Wine in 1997, providing consulting chef services for collectors and wineries such as Stag’s Leap and Monticello Vineyards—as well as to television and book productions for award-winning series such as Jacques Pepin’s Kitchen. After opening Roux with his wife Tyla in 2001, Vincent joined The Restaurant at Meadowood—which just earned two Michelin stars.



School name:Blackberry Farm
Address:1471 West Millers Cove Road
Zip & city:TN 37886 Tennessee
Phone:800-557-8864
Web:http://www.blackberryfarm.com/
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Visits:
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Blackberry Farm Cooking School Location







Blackberry Farm Courses


Join us for a weekend exploring the dynamic flavors of Chef Vincent Nattress and vintner Michel Chapoutier. Chapoutier’s passion for the land makes him a natural fit for Blackberry’s ongoing celebration of food and wine. A fervent believer in “minimal intervention,” Michel feels that wine expresses its terroir not as a result from excessive manipulation but rather from profound respect for nature. According to Michel, this is not empty hope, but a desire to let the Rhône Valley’s famed vineyards express themselves naturally, purely and fully. Once thought risky, Chapoutier’s “biodynamique,” filtration-free vintages have achieved overwhelming success and established the winery as one of the Rhône’s finest. Perhaps wine expert Robert Parker sums up the Chapoutier estate best: “A true biodynamically-run estate since 1989, the objective has been to produce the purest and most natural expressions of terroir possible. In short, it is the earth that inspires this estate.” Similarly in tune with the nature of both land and sea, Vincent Nattress was born in California and raised on Washington’s Whidbey Island. From an early age, he fished, crabbed and clammed, while learning the basics of French, Asian and Southwestern cuisine from his mother. Drawn to Napa following a brief stay in France, Vincent became chef at Robert Sinskey Vineyards where he developed the successful Guest Chefs series. He then founded Vinous Food & Wine in 1997, providing consulting chef services for collectors and wineries such as Stag’s Leap and Monticello Vineyards—as well as to television and book productions for award-winning series such as Jacques Pepin’s Kitchen. After opening Roux with his wife Tyla in 2001, Vincent joined The Restaurant at Meadowood—which just earned two Michelin stars.



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