Blogs

What do I hope to learn? I’m excited to see the instant collaboration between the restaurant and the farm and to learn more about the logistics of running a successful farm-to-table operation. Having little experience working on a farm or restaurant, I’m eager to gain a more visceral connection to the land and a greater understanding of how that is translated into the pleasure of eating healthy, delicious food. Much like peanut butter and jelly, the relationship between the two seem to make unquestioned, good sense.

Leg of Stone Barns Lamb, slowly roasted

 Inspiration: Sassafras Root, dug from the frozen ground

 5 days and counting.

 The blue hills, 6:55 am this morning.

"What did I learn? I learned the best way to slaughter chickens and turkeys, how to move a 500-pound pig when it doesn’t necessarily want to be moved, the peak time to harvest baby vegetables and endless other iterations of useful farm know-how. I also learned to carry trays of fragile glassware quickly and efficiently, grace and poise under pressure, obscure fine dining etiquette and that Blue Hill’s family meal has been the most nutritionally balanced, consistently tasty string of meals I’ve experienced since I left for college."

 Inspiration: Red Jack Apricot Kernals, dried and preserved last September

The Grill: Delivery

Births are never easy, this one was no different. But once the 1624 lbs, 103"x32"x63" prototype, one-of-its-kind grill was in place (thanks Peter & Jack), it got right to work.

Are Grillworks & Blue Hill at Stone Barns proud of their latest addition? You bet.

Hot off the Stone Barns Press:

"Today Stone Barns Center for Food and Agriculture announces that it will be part of FOOD & WINE’s “Chefs Make Change” (CMC) campaign. CMC is a coalition of 10 committed chefs and aims to raise $1 million for the chefs’ charities.