dan barber

"I think more and more people in this country are wanting to know where their food is coming from."
Celebrated chef Dan Barber explains the rise of the 'Farm-To-Table' movement and why it's here to stay.
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.
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.
So glad I got to experience WastEDny tonight. I didn't have a reservation and I went early hoping that I could dine at the bar. There were no seats but I lucked out because there was one available table and the gracious manager let me sit there.
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).
Guaranteed, you will look at your pantry and fridge differently.
Yet this year on opening day, rather than being one of the first through the doors, I sat home on my couch, feeling anything but inspired. Then my phone chimed the sound of a text coming through, a friend who always flies in for StarChefs.
Even though it includes only 10 songs (all penned by Boyce), The Life, to be released in January, is an impressive body of work for good reason.
And so this particular salad includes soil-building crops: Barley, buckwheat, rye. And legumes, a natural soil fertilizer