[Photograph: Chichi Wang] In a Q&A session with Dan Barber at the New York Culinary Experience, the issues of the day were sustainability, the true meaning of "organic," and the role of taste in changing our collective behavior and...
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"From the hipster perspective, I think people are just catching up to what other people already knew and supported for the last thirty to fifty years. This is not a new phenomenon," Dan Barber said in this roundtable discussion (about...
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"Sorry, Dan Barber, but the greenhouse-grown raspberries were absolutely delicious." Greenhouse-grown raspberries from Fruit Valley Orchard in Oswego, New York We headed back to the Union Square Greenmarket this weekend, mainly to pick up some sheep’s milk ricotta from Valley...
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Photographs by Nancy Siesel, unless otherwise noted. It seems that Brooklynites will emerge from their brownstones in droves for anything concerning local, sustainably produced food. The Brooklyn Food Conference on Saturday was a free, educational event, consisting mainly of...
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The anthology Eat, Memory features a collection of food-inspired essays edited by Amanda Hesser, originally published in the eponymous New York Times magazine column. Hesser will join Henry Alford, Dan Barber, and Alex Prud'homme to read passages tonight at the...
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Eating at
Blue Hill at Stone Barns requires serious eaters to put their faith in chef
Dan Barber and company. Trust me and trust them. They will deliver a meal so provocatively thoughtful and delicious you'll never look at fine dining the same way again.
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Dan Barber is considering adding their slaughterhouse to the farm tour before diners eat at the Stone Barns location of Blue Hill.
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I have to admit that I am totally rooting for
Dan Barber to take home
Outstanding Chef at the James Beard Awards. An essay in pictures makes my case.
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