FAIRHOPE, Ala. — Sam Beall will be at Page & Palette, 32 S. Section St., on April 1, from 5:30-7:30 p.m., to sign copies of his latest creation, "THE BLACKBERRY FARM COOKBOOK: Four Seasons of Great Food and the Good Life."

At the signing, Beall will feature delicacies from Blackberry Farm's creamery and salumaria, and specially selected wines to accompany them.

The Page & Palette After Party will follow the signing, featuring a standing wine dinner with food and wine flights, and a presentation as well. The After Party is a ticketed event and space is limited. For more information, visit www.redorwhitewine.com.

Blackberry Farm's renowned cuisine is rooted in what comes from their farm as well as the region. "THE BLACKBERRY FARM COOKBOOK" celebrates the earthy delicacies of the Blackberry's bakery, butchery, salumaria, creamery and 8,000-square-foot wine cellar, with recipes for every season, including:

•Spring specialties such as: Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, Smoky Mountain Ramp Risotto with Jack Daniel's, Asparagus and Country Ham Salad, Wood Roasted Veal Breast, Green Tomato Skillet Cake, and Rhubarb Tart with Wild Raspberry Cream.

•Summer delicacies like: Lemon Cucumber Soup, Beet Carpaccio with Summer Chanterelles and Chives, Poached Salmon with Radish Salad, Barbecued Quail with Black-Eyed Pea Salad, Sweet Tea-Brined Fried Chicken, and White Chocolate Ice Cream Sandwiches.

•Autumn delights such as: Peanut Soup, Cider-Basted Venison, Wine-Roasted Ducks, Autumn Lamb Roast, and Bourbon Apple Fried Pies.

•Winter wonders like: Raw Winter Vegetable Salad, Poussin Roasted with Sumac-Ginger Butter, Country-Ham Wrapped Sturgeon, Winter Squash Puree, Coconut Cake, and Fig Tart.

In addition to the tantalizing color photographs and recipes of the distinguished cuisine at the resort, "THE BLACKBERRY FARM COOKOOK" also paints a comprehensive portrait of the Blackberry Farm experience as a whole. Woven in are local stories about the colorful characters and the history of this rich region and captivating place, revealing as never before the magical way of life that defines your time at Blackberry Farm.

The cuisine at Blackberry Farm wanders the line between refined and rugged, borrowing from both haute cuisine and the country food indigenous to Blackberry's Smoky Mountain heritage.

Throughout "THE BLACKBERRY FARM COOKBOOK," Beall's passion and expertise, along with New York Times columnist Molly O’Neill's clever and insightful guiding hand, create a captivating representation of not only the spirit of the food, but the characters themselves, that make Blackberry Farm a truly enchanting place.

Beall grew up on the property. He apprenticed at the French Laundry and deepened his knowledge of cooking, cheesemaking and wine while working at the Ritz-Carlton, Cowgirl Creamery and Château Potelle.

He oversees Blackberry's farmstead, including heirloom gardens, dairy, cheese-making, salumeria, honey house, and jammery, as well as cooking there frequently.

Almost all of Beall's childhood was spent in Mobile and Point Clear, only leaving after high school graduation. A post college return may have been much more likely had the Beall family's home not burned to the ground one cold winter night while Beall was at college in Virginia.

While perhaps deeper roots remain in Alabama, he now resides in the Smoky Mountains of East Tennessee where he was born. Maintaining a summer home in Pt. Clear, his wife and native Mobilian, Mary Celeste, and their four children still spend two months each summer as Beall commutes for a few of those weeks or when possible.

For more information, call (251) 928-5295.