On the long driveway looping its way into Stone Barns, you hit a speed bump. It’s time to slow down.
You come here to taste vegetables picked just that morning, assuming their true forms in unconventional combinations, elevated beyond anything you’d find in a supermarket.
Thirty-two miles outside New York City, the “foodie destination” Blue Hill at Stone Barns takes the farm-to-table concept to a new level. It’s a world-class restaurant situated on acres of farmland where produce and the very idea of food are constantly being reinvented.
Thirteen years and countless awards later, Chef Dan Barber‘s read more >>>
Source : BusinessInsider.Com