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Slow Food Nation interview: Dan Barber

Posted on September 05, 2008

By Tom PhilpottDan Barber is one of the most highly regarded chefs in the United States. Back in the late 1990s, his small Manhattan restaurant Blue Hill got lots of buzz for Dan's innovative cooking. But even while he was dazzling diners with his technique, Dan was already haunting Manhattan's Union Square Greenmarket for ingredients, before many New York chefs bothered. He was also bringing in produce from his family's farm in the Berkshires. In 2004, Dan launched what must be any ingredient-obsessed chef's dream -- a restaurant on a beautifully run, diversified organic farm. Stone Barns, s...

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