Blue Hill at Stone Barns

Joined June 2012
Pea ice cream cc: Mimi Leonard
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Sometimes the monkfish heads come mid consumption. This one had a crab in its trap.
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Red pepper eggs in the snow Photos by James Lynch
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Larder lineup. Winter tastes better with ferments. The team is deep in taste testing to determine what will go where..
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Rosalb radicchio crepinette, stuffed with chioggia radicchio marmalade @bluehillfarm @StoneBarns Photos by James Lynch
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A pig raised on nearly 100% food scraps means no food miles from imported grain, healthier pigs, more nutritious pork and endless ways to virtue signal. But this bravura pork is also demonstrably more delicious...
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We’re studying the impact of breed, working on a replicable waste feeding diet. What’s the recipe? Stay tuned. rhizome.food @StoneBarns
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Cover crop stained glass.
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I don’t serve bluefin tuna.*** It’s been the rule since 2008 when I disastrously served a group of major food editors a course of toro. The plates returned to the dish pit with the tuna belly glaringly untouched...
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These reject parts yielded a huge amount of delicious meat (photos by James Lynch, jameslynchphotos.com/)
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The fish cooks have been experimenting with preparations for each cut, from the tongue, to the marrow, to the cheek, to parts of the head I didn’t know existed—so fatty they look like the toro that led to the no-bluefin-at-Blue Hill dictum in the first place.
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