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Dan Barber Constructs a Lovers' Feast

Dan Barber Chef, Blue Hill

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Dan Barber: We’re serving . . . We’re gonna start the meal with Lardo that we’ve cured from Stone Barns. It’s delicious fat, and ironically it’s probably the last place we should start the meal . . . the lover’s meal, but we’re gonna have . . . We brought this like little tweezers, and the waiters are gonna go around to all our diners and have a slice of just cured fat. You have to stick out your tongue and put a slice of cured fat on, right? So it’s a little gimmicky, you know whatever, and a little corny as you said, but you know it gets people in the mood of Valentine’s Day. Plus it’s a local . . . It’s a local . . . It’s our own pigs and they’re delicious, and it’s a way to sort of have fun with it. And we sort of have honey that we harvested in the fall from Stone Barns. We have almost like 300,000 honeybees, and so we made this incredible floral honey. And so we’re gonna warm it up a little bit, have these like paint brushes and go around and paint a person’s hand with a little bit of honey. So you’re gonna have to suck your hand to start, and then there’s gonna be a shooter of sort of champagne tonic to start the meal. So it’s fat, and then there’s honey. So sweet and fatty for the new year . . . I mean for the lover’s year or whatever. I don’t know. So yeah, so the meal is sort of in that. It’s like a little bit fun and, you know, romantic and not so serious.

Recorded on: 2/11/08

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Dan Barber Chef, Blue Hill

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Dan Barber is the chef and co-owner of Blue Hill restaurant in New York City, a 2001 James Beard Award nominee for best new restaurant and a noted neighborhood eatery that continues to celebrate the farms of the Hudson Valley with its menus. In the summer of 2002, Food & Wine Magazine featured Dan as one of the country’s “Best New Chefs.” He has since been featured in The New Yorker and Gourmet Magazine, and included in “The Next Generation” of great chefs in Bon Appétit’s 10th annual restaurant issue. To expand on his philosophy of cooking with sustainably grown, local ingredients, Dan has been working with such organizations as the Kellogg Foundation, Slow Food USA and Earth Pledge to minimize the political and intellectual rhetoric around agricultural policies and to instead maximize the appreciation of eating good food. Focusing on the issues of pleasure, taste and regional bounty-and how these imperatives are threatened-Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.

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