Dan Barber finds haute cuisine in New York's back yard.
Dan Barber finds haute cuisine in New York's backyard.Dan Barber might be hungry for change, but he's far from starving. In fact, he's eating pretty damn well. Barber, 36, is creative director of the Stone Barns Center for Food and Agriculture - the $30 million David Rockefeller-founded and -funded experiment in local, sustainable, organic farming just an hour north of Manhattan. He's also the chef of the center's critically acclaimed seasonal American restaurant, Blue Hill. By serving up some very, very good grub, Barber is changing how people think about what they eat."Until pretty recently," the native New Yorker says, "the less pleasure you got out of food, the better it supposedly was for you and for the land. This movement has turned that on its head: good taste and clear flavors follow good farming."
|Until pretty recently, the less pleasure you got out of food, the better it supposedly was for you.|