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Dan Barber: Cooking and Eating (Very) Local at Blue Hill at Stone Barns

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Manage episode 429716054 series 3587369
Inhalt bereitgestellt von The Restaurant Guys. Alle Podcast-Inhalte, einschließlich Episoden, Grafiken und Podcast-Beschreibungen, werden direkt von The Restaurant Guys oder seinem Podcast-Plattformpartner hochgeladen und bereitgestellt. Wenn Sie glauben, dass jemand Ihr urheberrechtlich geschütztes Werk ohne Ihre Erlaubnis nutzt, können Sie dem hier beschriebenen Verfahren folgen https://de.player.fm/legal.

This is a Library Selection from 2006

The Banter

Francis shares about his visit to Ireland and his motorcycle trip through Austria.

The Conversation

The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness.

The Inside Track

The Guys admire Dan Barber’s work as a top notch chef and champion of sustainable agriculture.

“When you understand who's behind it and the reasons for the history. There's a context, for which to enjoy food, and that only increases the flavor, and as a chef, there's no seasoning, and no cooking technique that I can provide that's more appealing than, than a good story,” Dan Barber on The Restaurant Guys Podcast 2006

Bio

In May 2000, Barber opened Blue Hill restaurant in New York City and a few years later, Blue Hill at Stone Barns Pocantico Hills, New York.

He received the 2006 James Beard Foundation award for Best Chef: New York City. In 2009 he won the JBF award for Outstanding Chef and was named the Top Chef in America. In the same year Time magazine named him as 100 most influential people.

Info

Blue Hill at Stone Barns

https://www.bluehillfarm.com/

Blue Hill Manhattan

https://bluehillfarm.com/family-meal

The Bar at the Merchant Hotel

https://www.themerchanthotel.com/bars-restaurants

Schnapps by Reisetbauer

https://www.stageleftwineshop.com/websearch_results.html?kw=reisetbauer

Chef Barber

@chefdanbarber

Reach out to The Restaurant Guys

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!

https://www.buzzsprout.com/2401692/subscribe

  continue reading

39 Episoden

Artwork
iconTeilen
 
Manage episode 429716054 series 3587369
Inhalt bereitgestellt von The Restaurant Guys. Alle Podcast-Inhalte, einschließlich Episoden, Grafiken und Podcast-Beschreibungen, werden direkt von The Restaurant Guys oder seinem Podcast-Plattformpartner hochgeladen und bereitgestellt. Wenn Sie glauben, dass jemand Ihr urheberrechtlich geschütztes Werk ohne Ihre Erlaubnis nutzt, können Sie dem hier beschriebenen Verfahren folgen https://de.player.fm/legal.

This is a Library Selection from 2006

The Banter

Francis shares about his visit to Ireland and his motorcycle trip through Austria.

The Conversation

The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness.

The Inside Track

The Guys admire Dan Barber’s work as a top notch chef and champion of sustainable agriculture.

“When you understand who's behind it and the reasons for the history. There's a context, for which to enjoy food, and that only increases the flavor, and as a chef, there's no seasoning, and no cooking technique that I can provide that's more appealing than, than a good story,” Dan Barber on The Restaurant Guys Podcast 2006

Bio

In May 2000, Barber opened Blue Hill restaurant in New York City and a few years later, Blue Hill at Stone Barns Pocantico Hills, New York.

He received the 2006 James Beard Foundation award for Best Chef: New York City. In 2009 he won the JBF award for Outstanding Chef and was named the Top Chef in America. In the same year Time magazine named him as 100 most influential people.

Info

Blue Hill at Stone Barns

https://www.bluehillfarm.com/

Blue Hill Manhattan

https://bluehillfarm.com/family-meal

The Bar at the Merchant Hotel

https://www.themerchanthotel.com/bars-restaurants

Schnapps by Reisetbauer

https://www.stageleftwineshop.com/websearch_results.html?kw=reisetbauer

Chef Barber

@chefdanbarber

Reach out to The Restaurant Guys

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!

https://www.buzzsprout.com/2401692/subscribe

  continue reading

39 Episoden

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