Feeling elated from an incredible lunch and enthusiastic for our impending dinner, Rocky and I headed back to Stone Barns a little early to do a bit more exploring of the grounds before taking our seats for round two of our Blue Hill two-a-day. (click here for round one)
Once again, this post is coming eight months after the meal, so I’m going to keep it fairly brief with any details I happen to remember or have jotted down.
Vegetables from the garden.
Rhubarb strips.
Baby kohlrabi from the garden.
Pig heart pastrami.
Radishes from the greenhouse.
Pea and corn shoots. To be snipped and dragged through lemon vinaigrette with aleppo pepper and bee pollen.
Blueberry, honey, and lardo pancakes. Tremendous.
Chocolate and pork liver.
Mini asparagus burgers.
Coppa flatbread. Crispy and hammy.
Toasted yogurt. One with carrot sorbet, the other with beet sorbet.
Green garden gazpacho(cucumber, zucchini, herbs) with buffalo yogurt and a polenta chocolate wheat chip.
Local clams, peas, lardo. Superb green combination of peas, fava beans, and asparagus with lovely clams(razor and some other). Though the dish was topped with too much lardo for my taste.
Zucchini, nasturtium, almond. A lovely, juicy cut of squash.
Peas, bio-char onions, daylily. Damn. Amazing. I still think of this little dish occasionally. The charred allium taste was sublime with the perfect peas. The daylily was a lifting lightly floral compliment.
Handmade goose egg pasta(made with minimal flour) with basil and cured immature egg yolk. Another winner. Rocky still talks about this dish occasionally.
Potato onion bread with Hudson Valley butter, Tulip’s butter(Normandy cow), Blue Hill lardo, and corn salt.
Turkey breast, heart, and liver accompanied with beet and strawberry.
Hudson Valley lamb with morels and dragon radish.
Sweet Berry Farm black sheep cheese in the style of goat cheese. With rye bread and rhubarb compote.
Blueberry with frozen Stone Barns buttermilk. Tart sweet berries and rich buttermilk served super cold. Good stuff.
Strawberry ‘cannelloni’ with creme fraiche and balsamic reduction. A kick ass berries and cream plate.
Oh boy…mignardises on bark. They were something along the lines of: chocolate corn flakes, chocolate pumpkin seeds, honeyed chocolate, minty chocolate, chocolate raspberry lollipop, chocolate covered hazelnuts.
A couple wines of the night:
And that’s my recap of our Blue Hill at Stone Barns two-a-day from last June. Rocky and I are amped to join Chef Dan Barber and crew again for her birthday dinner this weekend. Hopefully I can get the post for that one done in under eight months this time.
Oh yeah…as we were leaving the restaurant, the ‘Super Moon’ was in full effect(though covered with clouds).
Date of meal: June 23, 2013
Blue Hill at Stone Barns. 630 Bedford Road. Pocantico Hills, NY 914 366 9600
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