Going from farm to table in New York
“Four-season farm” Blue Hill at Stone Barns demands to be experienced year-round, said Joe Yonan in The Washington Post. Located in Pocantico Hills, N.Y., the farm was opened to the public so New York chef Dan Barber could show diners at his Blue Hill restaurant in Manhattan how their food is raised. On an ‘insider’s tour,’ visitors can walk through the 22,000-square-foot greenhouse and explore the livestock barns and mobile chicken coops. Then it’s indoors for a tour of a “huge, gleaming kitchen,” and an opportunity to sample liquors infused with homegrown quince, fig, or beet. The kitchen’s daily tasting menu offers a chance to finally see the farm’s output put to the test. Our midwinter visit proved that not even frigid cold crimps the creativity of Blue Hill’s unique take on the “farm-to-table” movement. From the hot beet sliders to “long marrow bones topped with paddlefish caviar,” this operation was clearly onto something delicious.
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