monkeyshots

there are no menus at james beard award–winning chef dan barber’s restaurant in Pocantico Hills, New York. instead, visitors to Blue Hill at Stone Barns are issued a booklet called “field and pasture: four season journal,” a monthly compendium of the seasonal ingredients found in the lush, rolling farmland surrounding the family-owned eatery. the entry for july features a selection of ultra-local ingredients—mokum carrots, finn dorset lambs, golden purslane—that will appear on the nightly menu. the last pages are left blank for guests to note their impressions as they taste their way through one of barber’s decadent, intensely flavorful multicourse dinners—equal parts educational experience and unforgettable meal, which is just the way barber wants it.

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