Tuesday, January 25, 2011

Dan Barber's Blue Hill at Stone Barns

For me, a great chef not only cooks amazing food but also is mindful of the ingredients used and its sourcing. I love chefs who utilize the saying, "Think Global, Cook Local." In other words, you can cook worldly cuisine while using local ingredients. Local ingredients support local farming and local industry.

One chef that really focuses on the local cuisine movement is Dan Barber. He's an active chef and citizen who voices out his belief in food sustainability and everyday food choices. So much so, he has built his career supporting his beliefs. Blue Hill at Stone Barns is a non-profit farm that is a center for food and agriculture. In the property lies his four season farm and green houses, a souvenir shop, a cafe, and his flagship Blue Hill restaurant which serves contemporary cuisine from all the ingredients in his farm.

Taking a long-cut into Manhattan from Connecticut, my family and I stopped by his property on a cold snowy day. We got there just shortly after sunset. The property, all covered in snow, was huge and gorgeous. I can't wait to revisit and eat at this place in the spring time.

Check out my Flickr album if you can't see the slideshow here.

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