Just beyond the gentle curve of a country road, past fields brushed with sunlight and the hum of cicadas, lies Blossom & Brie, an 86-acre farmstead in North Fort Myers where time seems to slow with purpose. Part restaurant (hello, “farmside dining”), part event venue, and part caterer for corporate and social gatherings, Blossom & Brie delivers homegrown dishes for all food-first happenings. It’s a place where the scent of fresh hay mingles with the aroma of bread baking in the kitchen, and where the rhythms of the land inspire every gathering, meal, and moment.
Founded by Stacey and Rodney Poole, Blossom & Brie is much more than a dining destination; it’s a living tribute to the agrarian roots that shaped them both.
Rodney grew up on a farm seven miles from the nearest town, his childhood rooted in soil, seed, and sunrise. He began working alongside local farmers at the age of twelve, eventually earning a degree in Agriculture, a path that now feels as inevitable as the turning of the seasons. Stacey, too, comes from a lineage of farmers; her grandparents, aunts, and uncles cultivate the kind of family traditions that leave a lifelong imprint: hard work, open hearts, and a deep reverence for the land.
Those memories, of early mornings in the fields, of laughter shared around kitchen tables, still live in every corner of Blossom & Brie.
“As the current owners of the farm, we know this property has come to represent a heartfelt passion for agriculture, community, quality ingredients and exceptional service in the local community. Blossom & Brie will continue the legacy of farmside dining, special events and warm hospitality that has always attracted guests to this special property. When you drive through our gate at Blossom & Brie, we want you to forget the stresses of your day, take in a breath of fresh air and enjoy the sights and sounds of the farm.”
— Stacey & Rodney Poole
Every person on the Blossom & Brie team shares that same devotion to land and hospitality. At the center of it all is Chef Wesley Robbins, whose approach to food mirrors the farm’s philosophy: respect what the earth provides and let it shine. With nearly three decades of fine dining and event experience, Robbins brings sophistication to simplicity. His menus, whether for a farm-to-table dinner, a wedding celebration, or an intimate brunch, are grounded in what’s local, seasonal, and lovingly grown.
What makes his work at Blossom & Brie extraordinary is not only his culinary expertise but also his connection to the source.
Guests can savor standout dishes like tender grass-fed beef in a rustic Beef Bourguignon or seared American red snapper served with roasted eggplant and tomato-caper salsa. Vegetarians will find beauty in balance, a hot vegan sandwich layered with artichokes, spinach, and roasted peppers, or the Spinach Salad brightened by apples and candied pecans. Dessert might arrive as a house-made pie or a light pumpkin tiramisu, best enjoyed with the backdrop of a Fort Myers sunset.
For Leslie, director of culinary expertise and who also oversees hospitality and events, the farm represents both a return to her roots and a continuation of her lifelong passion for welcoming others. Raised on a 42-acre farm in western New York, she began her journey in hospitality at age ten when her family opened an ice cream shop. Decades later, after years of managing restaurants and country clubs in Florida, she has found a place that feels like home once again.
Every detail at Blossom & Brie is a reflection of care, from the handmade tables in the barn to the soft bray of donkeys across the pasture. Seliney Jacsaint, who has tended the farm for over a decade, ensures that each animal, cow, pig, sheep, chicken, and duck, is lovingly cared for. Guests often find him in quiet conversation with the animals, or guiding visitors on how to meet the farm’s friendliest residents safely.
Jacsaint’s knowledge stretches beyond animal care; he maintains the farm machinery, assists with births, and keeps the grounds running smoothly. For guests, his calm presence often becomes part of their memory of Blossom & Brie.
It’s no wonder Blossom & Brie has become a sought-after setting for weddings, corporate retreats, and family celebrations. Beneath towering oaks, amid the hum of nature, guests find beauty in authenticity. The rustic pole barn, adorned with soft string lights, transforms effortlessly from an elegant dining space to a lively celebration hall. Everywhere, the farm provides natural backdrops for photographs that tell their own stories, moments framed in green, gold, and the glow of shared joy.
Blossom & Brie currently hosts gatherings of up to 150 guests, with menus designed by Chef Wesley and his team. The mission, says Stacey, is simple yet profound: to offer superior service and exceptional food in a naturally beautiful setting, so every guest leaves feeling a little more grounded, a little more connected.
While deeply rooted in heritage, the farm is also forward-looking. The Pooles have introduced Freight Farming, an innovative, sustainable approach that allows year-round cultivation inside repurposed 40-foot shipping containers. These vertical farms use hydroponic systems and controlled environments to produce the equivalent of several acres’ yield annually.
For Blossom & Brie, it’s a way to honor the past while embracing the future. “We’re preserving what’s timeless about farming,” Rodney explains, “but we’re also ensuring it thrives in a changing world.”
The farm’s produce, grown with precision and care, makes its way into Chef Wesley’s kitchen, bridging innovation and tradition with every dish. It’s a perfect metaphor for what Blossom & Brie stands for: continuity, creativity, and community.
Visitors are encouraged to wander, to meet the animals, to feel the grass underfoot. Children light up at the sight of newborn lambs or ducklings by the pond. The only rule, say the Pooles, is to approach the farm with respect, for the animals, the land, and one another.
Guests are reminded to wear closed-toed shoes and leave their pets at home to ensure the comfort and safety of all creatures, both resident and wild. After all, this is a working farm, one alive with motion, purpose, and care.
And yet, amidst the activity, Blossom & Brie remains a place of deep calm. Here, people gather not just to eat or celebrate, but to reconnect, with food, with nature, and with themselves. Whether seated at a long wooden table beneath the stars or sharing stories beside the barn, visitors often find what they didn’t know they were missing: a sense of peace that lingers long after they’ve gone.
