Waste-fed pig, or wasted pig—loin, stomach, shoulder, and leg--with weed and rhubarb.
Blue Hill at Stone Barns was opened by Dan Barber in the spring of 2004 within the Stone Barns Center for Food and Agriculture, a non-profit farm and educational center located on 80 acres of former Rockefeller estate in Pocantico Hills. The center was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. The farm-to-table destination, housed inside a former dairy barn, emphasizes seasonal and locally sourced ingredients including many from the surrounding fields and pasture.
Blue Hill at Stone Barns won the James Beard Award for Outstanding Restaurant in 2015 and the James Beard Award for Outstanding Service in 2017. It was named the restaurant of the year by Eater in 2016 and reached Number 11 on the World’s 50 Best Restaurants List in 2017. Executive Chef and co-owner Dan Barber, who opened the original Blue Hill restaurant in Greenwich Village in 2000, received the James Beard Award for Best Chef: New York City in 2006 and the James Beard Award for the country’s Outstanding Chef in 2009. He was named one of the Best New Chefs by Food and Wine Magazine in 2002, and was named one of he world’s most influential people in Time Magazine's annual Time 100 in 2009. He wrote a book, The Third Plate: Field Notes on the Future of Food in 2014 and was appointed by Barack Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition
Tags: Blue Hill Blue Hill at Stone Barns Mount Pleasant New York Pocantico Hills restaurant Stone Barns Stone Barns Center for Food & Agriculture Tarrytown Westchester County wasted pig waste-fed pig pig pork foodporn
A fresh carrot from the greenhouse
Blue Hill at Stone Barns was opened by Dan Barber in the spring of 2004 within the Stone Barns Center for Food and Agriculture, a non-profit farm and educational center located on 80 acres of former Rockefeller estate in Pocantico Hills. The center was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. The farm-to-table destination, housed inside a former dairy barn, emphasizes seasonal and locally sourced ingredients including many from the surrounding fields and pasture.
Blue Hill at Stone Barns won the James Beard Award for Outstanding Restaurant in 2015 and the James Beard Award for Outstanding Service in 2017. It was named the restaurant of the year by Eater in 2016 and reached Number 11 on the World’s 50 Best Restaurants List in 2017. Executive Chef and co-owner Dan Barber, who opened the original Blue Hill restaurant in Greenwich Village in 2000, received the James Beard Award for Best Chef: New York City in 2006 and the James Beard Award for the country’s Outstanding Chef in 2009. He was named one of the Best New Chefs by Food and Wine Magazine in 2002, and was named one of he world’s most influential people in Time Magazine's annual Time 100 in 2009. He wrote a book, The Third Plate: Field Notes on the Future of Food in 2014 and was appointed by Barack Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition
Tags: Blue Hill Blue Hill at Stone Barns carrot Mount Pleasant New York Pocantico Hills restaurant Stone Barns Stone Barns Center for Food & Agriculture Tarrytown Westchester County foodporn
Pork liver and dark chocolate
Blue Hill at Stone Barns was opened by Dan Barber in the spring of 2004 within the Stone Barns Center for Food and Agriculture, a non-profit farm and educational center located on 80 acres of former Rockefeller estate in Pocantico Hills. The center was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. The farm-to-table destination, housed inside a former dairy barn, emphasizes seasonal and locally sourced ingredients including many from the surrounding fields and pasture.
Blue Hill at Stone Barns won the James Beard Award for Outstanding Restaurant in 2015 and the James Beard Award for Outstanding Service in 2017. It was named the restaurant of the year by Eater in 2016 and reached Number 11 on the World’s 50 Best Restaurants List in 2017. Executive Chef and co-owner Dan Barber, who opened the original Blue Hill restaurant in Greenwich Village in 2000, received the James Beard Award for Best Chef: New York City in 2006 and the James Beard Award for the country’s Outstanding Chef in 2009. He was named one of the Best New Chefs by Food and Wine Magazine in 2002, and was named one of he world’s most influential people in Time Magazine's annual Time 100 in 2009. He wrote a book, The Third Plate: Field Notes on the Future of Food in 2014 and was appointed by Barack Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition
Tags: Blue Hill Blue Hill at Stone Barns Mount Pleasant New York Pocantico Hills restaurant Stone Barns Stone Barns Center for Food & Agriculture Tarrytown Westchester County foodporn liver liver and chocolate pork liver
Beef tallow hiding in plain sight in the form of a candle, which would later be added to a little apple cider vinegar for a tableside sauce preparation for grilled asparagus.
Blue Hill at Stone Barns was opened by Dan Barber in the spring of 2004 within the Stone Barns Center for Food and Agriculture, a non-profit farm and educational center located on 80 acres of former Rockefeller estate in Pocantico Hills. The center was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. The farm-to-table destination, housed inside a former dairy barn, emphasizes seasonal and locally sourced ingredients including many from the surrounding fields and pasture.
Blue Hill at Stone Barns won the James Beard Award for Outstanding Restaurant in 2015 and the James Beard Award for Outstanding Service in 2017. It was named the restaurant of the year by Eater in 2016 and reached Number 11 on the World’s 50 Best Restaurants List in 2017. Executive Chef and co-owner Dan Barber, who opened the original Blue Hill restaurant in Greenwich Village in 2000, received the James Beard Award for Best Chef: New York City in 2006 and the James Beard Award for the country’s Outstanding Chef in 2009. He was named one of the Best New Chefs by Food and Wine Magazine in 2002, and was named one of he world’s most influential people in Time Magazine's annual Time 100 in 2009. He wrote a book, The Third Plate: Field Notes on the Future of Food in 2014 and was appointed by Barack Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition
Tags: Blue Hill Blue Hill at Stone Barns Mount Pleasant New York Pocantico Hills restaurant Stone Barns Stone Barns Center for Food & Agriculture Tarrytown Westchester County candle beef tallow foodporn
The Stone Barns Sheep Barn serves as offices and storage for the farm.
The Stone Barns Center for Food and Agriculture is a a non-profit farm and educational center located on 80 acres of former Rockefeller estate in Pocantico Hills. The center was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. It opened to the public in the spring of 2004 when chef Dan Barber also opened Blue Hill at Stone Barns, a farm-to-table destination, housed inside a former dairy barn, which emphasizes seasonal and locally sourced ingredients including many from the surrounding fields and pasture.
Tags: Blue Hill Blue Hill at Stone Barns Mount Pleasant New York Pocantico Hills Stone Barns Stone Barns Center for Food & Agriculture Tarrytown Westchester County sheep barn