BLUE HILL AT STONE BARNS

The new First Family has now been in the White House long enough to clear out the dust from the theoretical food debates that preceded their arrival. A whole lot was said about what should be eaten by the First Family and Americans in general. Idealistic rhetoric was abundant to be sure, but, there was little being said about restaurants and businesses that are actually employing the food to table philosophy. My next two blog entries will highlight two great examples of sustainable food businesses. The first one comes out of Westchester County in New York - Blue Hill at Stone Barns.

Dan Barber, Executive Chef and Co-Owner of Blue Hill at Stone Barns summarizes the art of capturing food flavor, "If this is some kind of dance, it's the farm that is leading.
The more you work with the animals and even with the vegetables, the less you want to do with them in the kitchen.
It's unbelievable. It makes so much sense to me now. It is the most compelling way to teach an audience.
It is a sustainable food system in action." Chef Barber takes the animal welfare-land flavor connection very seriously. He has a full time livestock and vegetable farmer crew.

Blue Hill at Stone Barns cooks real farm feasts that are governed according to the daily harvest that is on hand. The end product rests on the foundation that exceptional meals begin with exceptional farm fresh ingredients. They are committed to growing a third of their own vegetables and almost 100 percent of their own meats. The results gives the diner a tasteful experience that is grounded in old world farm philosophy while still implementing the best modern agriculture technology. For example, allowing the livestock freedom to roam and planting corn the way Native Americans used to (in the company of beans and winter squash). All this stands to reason why Dan Barber is highlighted amongst the James Beard Who's Who of Food and Beverage in America.