Gardening, canning, and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from national forest to national forest. Spending her summers in the family garden, Dabney anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led her to a career in the culinary field. A graduate of the New England Culinary Institute, Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which were spent working for the Four Seasons. Dabney came to Blackberry Farm in 2010 as a sous chef before working her way up to Executive Sous Chef. In 2015, Dabney was named Executive Chef of the Barn. Dabney’s team prepares beautifully served, multicourse menus of the farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products.