Sam Beall

Blackberry Farm, a member of Relais & Chateaux, has received scores of major accolades from Zagat, Travel + Leisure, Conde Nast Traveler, and Southern Living for food, wine, service, and overall excellence, and is routinely voted the #1 small hotel in the United States. SAM BEALL, the proprietor, grew up on Blackberry Farm, which his parents, Fritz and Sandy Beall, founded. Sam Beall worked as an apprentice at the French Laundry, the Ritz-Carlton, Cowgirl Creamery, and Chateau Potelle after graduating from the California Culinary Academy. He is in charge of the entire farmhouse, including the restaurants, heirloom gardens, and honey house. MOLLY O'NEILL is the author of three cookbooks, including the best-selling New York Cookbook, A Well-Seasoned Appetite, and The Pleasure of Your Company, as well as a memoir, Mostly True: Food, Family, and Baseball. She was a food columnist for the New York Times for many years.

She is the editor of the widely renowned American Food Writing Read More chevron_right