Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, is hailed for being a true farm-to-table chef — and not in the kitschy, bandwagon sense of the phrase. He is committed to real sustainability. By cooking with what's plentiful instead of what's popular, he lets the farm — as opposed to the customer — dictate what's on the menu.
As if he hasn't done enough already, Barber is taking his passion for sustainability to a whole other level.
The menu will consist of dishes that feature ingredients like carrot tops, pickle butts, fish heads, kale ribs, offal, skate wing cartilage, the not-so-meaty lobster legs, and vegetable pulp leftover from juice shops.
Over the course of those two weeks, a number of all-star chefs will do guest stints, creating specials for the menu. Here's the schedule, from the wastED website:
Here's how it works: The meal is entirely in small-plate form, and they come out in random order. Everything is available a la carte for $15 a plate. Reservations are available now and will likely run out soon, but walk-ins are welcome after 9pm. Here is the full menu, with Daniel Humm's special.
"If this is done right [it will] broadcast a message about how chefs, and restaurants in particular, can bring about a cultural shift in how we think about producing enough food to feed a growing population," said Barber.
I think he's making food history, and I'm not trying to be left behind, so I'll be there tonight. I'll keep you guys posted on how it is, but I have no doubt, with Danny Bowien of Mission Chinese guest-starring, it'll be delicious.
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