Experts
Dan Barber
Chef, Blue Hill
-
Dan Barber: What is your favorite kitchen gadget?
The right-sized spoon. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Which five ingredients do you have on hand?
Barber always has some Blue Hill milk on hand. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Rising Culinary Stars
Barber is watching some young chefs out in California. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: The Most Underrated Restaurant
Looking for the next tectonic shift. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: The Most Overrated Restaurant
There's a reason everyone loves holes-in-the-wall, Barber says. Read More
April 15, 2008 | In Arts & Culture
-
Molecular gastronomy. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Where Dan Barber Eats
Dan Barber likes something casual. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: What is the best meal you've ever eaten?
A great meal supersedes all expectations, Barber says. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: What makes a great chef?
A great playwright knows the play is greater than the scene. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Is the apprenticeship still important?
Its an important maturation process, Barber says. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber:: Can other restaurants feasibly emulate the farm-to-table method?
You don't have to be a Rockefeller to admire peasant ideals. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Would you consider taking meat off the menu?
Its the last thing Barber would do, despite the methane and deforestation that cattle farms create. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: How is the push for ethanol affecting your farm?
The drive for ethanol has direct effect on everything that's going on on the farm, Barber says. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: How has globalization changed the way we eat?
There's nothing wrong with enjoying a Turkish fig, Barber says. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber:What's in season now?
Greens and cattle, Barber says Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: A Pinch of Narrative
When a good story adds that extra bit of flavor. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber:How do you find obscure plant varieties?
Barber tells the surprising story of a native American polenta. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: What food is indigenous to New York?
The hearty stuff is local. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Voting With Your Fork
Shop at your farmers; market, eat at home more frequently, says Barber. Read More
April 15, 2008 | In Arts & Culture
-
Dan Barber: Why have we dissociated food from agriculture?
It has a little bit to do with our history, Barber says. Read More
April 15, 2008 | In Arts & Culture
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.
