A while back, Nick wrote about a balsamic-glazed Brussels sprouts recipe that he seemed relatively happy with. Now, I personally happen to have the greatest, simplest balsamic Brussels sprouts recipe known to man in my repertoire—a recipe that converts the non-lovers and the childhood-fearers—which I found on a flyer when I visited Dan Barber's upstate restaurant Blue Hill at Stone Barns. Although I wanted to write about my Brussels sprouts recipe, Nick had already covered that territory—I…
Blue Hill at Stone Barns Wedding from W Studios New York
“Everything From Our Pig” Blue Hill at Stone Barns (part of a $108, five-course dinner or a $148 eight-courser) Dan Barber’s ode to Fergus Henderson is a nose-to-tail Berkshire pig sampling that offers bites of loin, leg, snout, blood sausage, guanciale, and chin. The dish is alleviated, for vegetal contrast, with local peas, mushrooms, and Regina de Vecchio lettuce. 630 Bedford Rd, Pocantico Hills (914) 366-9600; bluehillfarm.com
New York Restaurant Blue Hill Should Be On The World's Best Restaurant List
The New York Restaurant That Should Be On The World's Best Restaurant List Over the last decade, Chef Dan Barber's Blue Hill at Stone Barns has transformed into one of the best dining experiences in America By Alan Richman July 2014 --- NYC
Dan Barber, the chef of the acclaimed locavore restaurant Blue Hill at Stone Barns in Pocantico Hills, New York, created the first dessert vinaigrette I had encountered. This is an adaptation of his recipe, which incorporated much more olive oil and melted butter. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.