“Do you guys want to go with some of the same Per Se group to eat at Blue Hill at Stone Barns?” was the question that one of the Murphranks asked us back in January. My first response was “hell no, I hear that Applebee’s is about to come out with their summer menu and I have to be the first on line to dine there!” Of course we are in! Now granted, I really didn’t know who, what,or even where Blue Hill was or why does it have a Stone Barn. Naturally I did a little GTS (Google That Shit) and found that Dan Barber, the mad scientist, pioneered the first “Farm to Fork” restaurant using sustainability and better dialogue with farmers. If you have not had a chance to watch the Netflix Chef’s Table Season 1 do yourself a favor and watch it. The dude is cutting edge, granted I bet he is not the greatest to work with but he gets the job done.
The back story about Dan Barber was that he opened up Blue Hill in the West Village and was trudging along like any new start up restaurant would. They said if they could break even the first year then it was a win. One particular Saturday morning Dan picked up 4 cases of fresh asparagus and was bringing them to the restaurant. He opened up the walk in fridge and found that he had an entire stack of Asparagus that was ordered undenounced to him and he frigging lost it. That night everything was going to be asparagus based. Asparagus Soup, Asparagus Appetizers, even Asparagus Ice Cream. This is probably where the front of the house started calling around to see if they could get on with another restaurant because normally chefs don’t go this cray-cray. Naturally as luck would have it, guess who decides to come in for dinner that night? The New York Times Food critic…..Well there was nothing they could do so they went along with the asparagus themed menu and the critic loved it. Boom!!!!! The start of Farm to Fork dining began and Dan Barber was at the helm.
So a couple of weeks back we head up to Tarrytown via Metro North with MC and let me tell you, the Hudson Valley is really beautiful in the spring. We get to “The Farm” and this isn’t like your normal farm. It was later that I found out that it is part of the Rockefeller land. We naturally under the expert guidance of Lady Lawyer and Homeless Tim we all agree on the grazing and pecking menu paired with wine (of course) and have a great time. I have to admit; I wasn’t sure what I was getting into with the ever changing menu I dug it. Bonus also was that we find out that the dining room manager is a huge Elvis Fan. I inquired when Tomato season was going to be and we will secure a table that night too.
Why does all the fancy joints we go to have detailed menus? The Tavern doesn’t have a menu and they just as fancy.
Display of all the stuff that is available at current season
The Bread Room – This place does not play at all!
This is their Grill/Smoker/outdoor play thing at Blue Hill
Chargrilled Asparagus – And it was damned good too!
A little PDA during courses I see.
Yes this was taken in…..wait for it…. The Manure Room. By the way, it was bigger than our apartment too!
The Bar at Blue Hill – Very Impressive
The Mad Scientist himself – Dan Barber
Thanks for the invite Murphranks and TL. We are certainly in for the next gastro experiment!