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America's Best New Chefs
2002

Dan Barber

Blue Hill
75 Washington Pl.
New York, New York
212-539-1776

Blue Hill at Stone Barns
630 Bedford Road
Pocantico Hills, New York
914-366-9600

3 Recipes by Dan Barber

Where are they now?

In 2004, Barber became creative director of the Stone Barns Center for Food and Agriculture, a nonprofit farm and education center in Pocantico Hills, New York, that focuses on local and sustainable food production. At Stone Barns, he and his brother, David, also opened a second Blue Hill restaurant. Since 2006, the brothers have worked on reestablishing the res-taurants’ namesake Blue Hill Farm in Great Barrington, Massachusetts, which was originally owned by their grandmother. Dan uses milk from the farm to produce ricotta cheese that is served in both of the restaurants.

Won Best New Chef at: Blue Hill, New York City


2 Articles by Dan Barber

2002 Best New Chef Award Profile

Why Because, along with co-chef Michael Anthony, he is pushing American food in new and unpredictable directions.

Born New York, NY, 1969.

Education French Culinary Institute, New York City.

Experience Bouley, New York City; Chez Panisse, Berkeley, CA; Campanile and La Brea Bakery, Los Angeles.

How he describes his food "Cozy and approachable. I like to underpromise and overdeliver."

Favorite childhood food "My aunt made scrambled eggs for me when I had tonsillitis. I still remember the wonderful taste of the eggs."

Where he would eat on a $1,000 budget "I'd bribe Fredy Girardet to cook for me at home. I always wanted to go to his restaurant [Girardet] in Crissier, Switzerland. He retired before I could."

Biggest kitchen disaster "At La Brea, I forgot to salt 1,200 pounds of rosemary dough on the first day they let me mix. The dough fell flat like a pizza. I heard [co-owner] Nancy Silverton say, ‘I can't let this kid ruin my career.' "

About his recipe Barber says that the lettuce soup he created with Michael Anthony is "a different way of looking at romaine. We think of it mainly for its texture, but it has its own distinctive flavor, and pureeing it into a soup brings that out."


Featured Best New Chef Recipe

Pickled Eggplant and Summer Lettuce Soup

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