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.
Barber always has some Blue Hill milk on hand.
A great meal supersedes all expectations, Barber says.
Its an important maturation process, Barber says.
You don't have to be a Rockefeller to admire peasant ideals.