No. 8
Dan Barber: Cooking and Eating (Very) Local at Blue Hill at Stone Barns
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.
HUNGRY FOR MORE?
We've got plenty more episodes to serve up! Next up we have the incredible Jack McGarry, sharing his thoughts about food, wine, and the finer things of life!
THIS EPISODE IS
BROUGHT TO YOU BY
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DAN BARBER
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.
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
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