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    Compliments of the Farmer: Local Cuisine at Blue Hill Resta

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    William Allen

    by William Allen

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    Sitting down to dine at Blue Hill Restaurant, in Manhattan's Greenwich Village, you'll have the chance to meet all the people who make your meal happen: the host, your waiter, perhaps the chef... and your local farmer. Actually, the guy who grows your food probably won't be able to make it in person, but with the way the Blue Hill staff talks about him, you'll feel like you've met him. It's this relationship that makes the dining experience at Blue Hill, where owners and staff believe that knowing where your food comes from is as important a flavor as any other in a good meal. Pulse talks with brothers Dan and David Barber, respectively Executive Chef and Owner of Blue Hill, to find out how they feel about local food, green markets, the restaurant business, and the responsibility of cooks and eaters to know more about the origins and story of their food, from farm to table. The restaurateurs chat about their main local supplier: the Stone Barns farm, where each pasture-raised turkey has its own personality and it's easy to get excited about a gushing tomato or a perfect carrot. And as for the farmer, yes, he's pleased to meet you, too