The Blue Hill at Stone Barns team had a Forest Gump moment on Saturday. No, life was not like a box of chocolate, but Adam Kaye and Trevor Swope demonstrated the plentiful ways in which we use a pig's belly lard. Among the tastes: silky lardo, whipped and honeyed lard, traditional chicharrónes and the rendered leaf lard - the pie maker's secret weapon.
"Joining us on his 25th wedding anniversary, Jim Wrobel spoke of his Arcuri garlic and it's history, from Italy to Upstate New York to Stone Barns Center and Blue Hill at Stone Barns.
Bill Niman wooed the Blue Hill NY crew. So much so, that Chef de Cuisine, Trevor Kunk was inspired to write this note:
Bill -
Words cannot explain how valuable your talk was today. You are a leader, a lover and a supporter of everything we believe in.
Blue Hill Cafe's pastry chef, Melanie Moss, took her Black Dirt experience to heart, and, as an homage, has been baking a kale scone inspired by the...
