blue hill

Celebrated chef Dan Barber explains the rise of the 'Farm-To-Table' movement and why it's here to stay.
Quirky Fact: Inn By the Sea has been attempting to bring back the endangered New England Cottontail Rabbit in its "Rabitat
Blue Hill chef Dan Barber is showcasing a menu that uses ingredients that would otherwise end up in the trash.
Pulp burger, dog food and dumpster dive salad are just some of the dishes chef Dan Barber created to highlight how much good food ends up in the trash.
The Best of New York Eating 2016 Here Are 2016's James Beard Restaurant and Chef Award Winners McDonald's Is Removing Some
Last March, Blue Hill continued to push boundaries as they mounted a monumental demonstration appropriately titled "wastED " -- dedicated to food waste and re-use.
A bid to drive home a message about wasting food.
It takes a pretty remarkable town to thrive on the tractor pulls and pig races at the yearly country fair and at the same time play host to internationally renowned chamber music concerts.
Dan Barber, the James Beard award-winning chef, has created an 18-day pop-up in his West Village restaurant, Blue Hill, serving a menu celebrating that which is usually discarded (think a burger made of "juice pulp" and stew of kale ribs).
And so this particular salad includes soil-building crops: Barley, buckwheat, rye. And legumes, a natural soil fertilizer
Just as is true with the local food movement, with farm-to-table dining -- call it what you will -- each little step in the right direction makes a difference, and those little steps taken together form the first leg of the journey toward a better cuisine, healthier, happier eaters, and a truly sustainable food system.
I thought Michael Pollan's The Omnivore's Dilemma was pretty much the last word about the food we eat, why we eat it, its cost to our health and the planet's health, and how we can do better. I wasn't alone in that view. But the gold standard is now Dan Barber's The Third Plate: Field Notes on the Future of Food.
Farms aren't the first thing that come to mind when you think of New York City. New York has a lot to offer in every area and farming is no exception.
Nation's Restaurant News Fine Dining Hall of Fame named Alice Waters, Chez Panisse, the 2009 Fine Dining Legend, joining