Ree Drummond once embraced a meat-free lifestyle in college, but a single dish fundamentally altered her approach to food. Since trying that meal, she has never returned to vegetarianism.

Growing up amid the nation’s forests with a wildlife biologist father, Chef Cassidee Dabney developed a deep appreciation for nature’s freshest offerings. Now, as executive chef at The Barn at Blackberry Farm in Tennessee, she brings that passion to the table, crafting menus with produce grown right on the restaurant grounds.