I recently spent five days at the Culinary Institute of America for a cooking boot camp in upstate New York. When I was planning the trip, I noticed the campus was only about 45 minutes north of Stone Barns, a large farm and research center in Tarrytown, N.Y. It’s also the home of Blue Hill at Stone Barns, a restaurant opened in 2004 by Dan Barber, a James Beard-nominated chef who was the subject of an episode of Netflix’s Chef’s Table. Barber is a farm-to-table pioneer — the restaurant utilizes the farm’s bounty to create different dishes each night.
I had to know what it was like to eat there. I am a big believer in YOLO (that’s “you only live once”) meals, meals that transcend the typical dining scenario to become a true experience.
Well, this was definitely that, lasting 5 hours and 27 courses. You can read all about it here.