Mention the restaurant
and people either say it was the best meal of their life or they are dying to go. I was very lucky to be invited recently to drive the
an hour outside the city to experience the restaurant and farm for myself.
For those unfamiliar with , is actually the sprawling Stone Barns Center for Food & Agriculture in Pocantico Hills, New York which is a non-profit farm and educational center. They invited chef Dan Barber to open a second outpost of his New York restaurant on the site which is part of the Rockefeller State Park Preserve. It was a perfect pairing since was one of the first true farm to table chefs after having grown up on his family’s 138-acre farm , after which the restaurants are named, in Great Barrington, Massachusetts.
After arriving at , we were treated to welcoming French cider, non-alcoholic since we were driving, and delicious hors d’oeuvres before embarking on a tour of the working farm. One of my biggest frustrations with the United States is how farmers and food companies have been allowed to ruin our food supply. It was fascinating to hear how s uses no chemicals on their farm and even uses their animals like the chickens to control pests. Truly organic produce is more flavorful and safe as we experienced first hand after being able to eat purple pea pods and raspberries directly off the vine.
The real treat was having Chef Dan Barber personally greet us during our lunch at which really was an amazing. We also got to see the kitchen and even participate in a Iron Chef-like cooking contest. It’s an experience that I will never forget.
To learn more about Dan Barber and , I highly recommend watching Dan’s episode of on Netflix and reading his book .
I also recommend checking out the new
. I’ve had the opportunity to drive a few different luxury cars in the last year and can attest that the
is just as chic and smooth as some cars costing $100,000 more. Definitely makes me want to plan another road trip soon.
The entrance to Blue Hills at Stone Barns.
I’m still dreaming of these mushroom burgers.
Vegetables directly from the farm.
Special purple and green peas.
The dining room of Blue Hill at Stone Barns.
Chef Dan Barber.
New Lincoln MKZ on the farm.
Me behind the wheel of the Lincoln MKZ.
The Lincoln MKZ drive to Blue Hill at Stone Barns was a press event and this is not a sponsored post.
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