Although we thought it was good, we must have gone on an off night. The grounds are beautiful, the staff is great, but the food did not impress. Specifically requested "nose-to-tail", let them know we were 'adventurous', but was served three fish courses–and they don't have a pond on the farm!
eating M&Ms right from the package. You know, ripping the end off and guzzling like you would a soda…
Grant Achatz
How has your life changed since your diagnosis/recovery?
or (more selfish)
Can I watch/help in the kitchen for a weekend?
Went to Chicago the first year Alinea opened and we can still remember that amazing meal. Same thing with BlackBird. I know NYC is the restaurant city, but damn if I haven't considered moving to Chicago.
I don't know where the first two posters buy their brownie mix, but Costco sells the Ghiardelli TRIPLE chocolate brownie mix, and much like Terry Hatcher's breasts on Seinfeld, oh, like 30 years ago, they're fantastic.
I have both the Cuisinart with the mini Food Processor bowl (so great, I actually ordered extra bowls and blades), and the KitchenAid. I love all my other KA appliances, but the Cuisinart Stick Blender is the best.
I also like chocolate covered oatmeal raisin chip cookies– nummy
My very own dark milk chocolate ice cream recipe I came up with a few years back. SCoured through all my ice cream books and worked a few different ones into one that will someday make me a thousandaire!
Let's not get bogged down in debates about how to spell certain varieties of mushrooms. I think we can all agree that eating at Blue Hill at Stone Barns is a unique and delicious experience.
Cassaendra, it doesn't matter how you spell Portobello when referring to the mushroom as different distributors in the US and Europe may employ either spelling rather than the other.
Maybe you should have a drink.
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If you want the experience, but can't pay the big bucks for dinner, try a brunch. It's as incredible, in it's own way, as the more expensive meals. Not to say that it was inexpensive, but it was well worth the money. The one annoying point was the extra charge for a basket of bread.
My dad makes the most amazing preserved vegetables. My grandmother taught him and its a family secret. He won't even tell my mom and my mom has to BEG him to make it. He keeps it in a jar for a few days for the best flavor, but my sister and I would sneak bites that by the time it's supposed to be ready, it's half eaten. It has chinese cabbages, cucumbers, baby onions, and carrots. It sweet, crunchy, sour, spicy (like kimchi! but not red), and salty. The mouth is confused at first, but the stomach is always happy. (I miss my dad!).
Oooh boy - have reservations there in about 2 weeks - can't wait!
Cassaendra- Shiitake is not misspelled. It is a Japanese word, so it is not natively written in Roman characters. Shiitake or Shitake would both be appropriate ways to translate the Japanese Kanji characters into English.
I live quite nearby Stone Barns and will be working at their farm camp this summer.
Blue Hills at Stone Barns is quite an amazing restaurant; I've eaten there once. It really has a vision unlike any other culinary institution. Yes it might seem like absurd prices and ridiculous services like too many waiters, but the food, the presentation, and the location are all wonderful!
Well, Im looking forward to spending time on their farm this summer, so I can learn some secrets of this place!
Admirable and brave, but not afraid to charge for it. Without a doubt, culinary artistry with a truly contemporary dynamic. To include snout, neck and pig's ear at these prices is surely a wonderful irony! Stick it to the rich my man, up the proletariat! The poor have been enjoying these succulent cuts for millenia, let's hope the upper class doesn't "hog" these treasures too...
I have been here for spring, summer, fall and winter. All the menus are out of this world. During the spring months you will see more produce on the menu; however November is just as wonderful. I highly recommend the farmers feast. If you plan on dining on a Saturday evening, I recommend booking two months in advance. My husband and I got married here and it truly is a spectacular / memorable restaurant.
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