This past summer, I visited the Stone Barns, home of the Stone Barns Center for Food and Agricuture and the world famous restaurant Blue Hill at Stone Barns. The farm was beautiful with livestock and gardens. What I didn't do was eat there.
Fast forward to a recent trip to New York. My friend made a reservation to Blue Hill in the Village. This Blue Hill gets all of its food from the farm, so it's still very fresh.
Here are the foods we sampled, with a brief description:
Seems weird, but the highlight of the meal was probably the "This Morning's Farm Fresh Egg"... an egg served over mushroom and lamb quarters. I don't like eggs all that much. But, wow, this was so good.
This dish was simply titled "Fall Fruits and Vegetables." And, uh, that's what it was. Obviously, it was fresh. But, it was 90% veggies, and personally, I'm more of a fruit guy.
These are called Jerusalem Artichokes. But, as a root vegetable, they share more in common with potatoes than artichokes. They're a little crunchier and sweeter than potatoes.
Anzela ordered the "Klaas Marten's Emmer and Quinoa"... basically, chicken served two ways over butternut squash and pancetta. I liked this one quite a bit, probably more than Anzela.
For my main course, I had the Stone Barns Berkshire Pig. I know you're shocked I went with the pork. The pork was served over a bed of "Last Chance" string beans, curry and tomatoes. The pork was delicious, but I was less of a fan of the bed of veggies. The curry was very subtle.
For dessert we ordered a caramel apple. This was a seriously deconstructed caramel apple. The caramel in the form of a salted caramel sauce, the apple was served three ways, a terrine, dried chips and diced. I really loved how all the flavors came together. A fancy pants dessert, to be sure.
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