Blue Hill restaurant in Tarryown, NY, sparkles in winter
Washington Post Staff Writer
Sunday, February 28, 2010
Excerpt: "Making the pilgrimage to a temple of the farm-to-table movement in
January might seem foolhardy, especially when the place is in New York
state, not Napa Valley.
The air is frigid, the ground frozen, and any exposed crops have
withered on the vine. What would we eat? Duo of Potato and Flight of
I knew that wouldn't be the case at Blue Hill at Stone Barns
, which chef Dan Barber and family opened in 2004 as a way to show diners how their food is raised."