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: