Video Rewind: Dan Barber of Blue Hill
Editor’s Note: This video of Dan Barber of Blue Hill first appeared on HPN in 2012, but we shot it back in 2005, long before the site existed. Since our first meeting on that day, when the restaurant was still new and we were just beginning to make these little food films, Dan Barber has been a most gracious man, generous with his time, and so articulate about real food that he is indeed a one-stop shop for learning about the real food movement- the positves as well as the negatives. Craig talked with him a few weeks ago about his new book, The Third Plate, and we decided to re-post this video from long ago. It still resonates. Have a look and a listen.
Dan Barber freely admits to having the best job in the world.
He’s Executive Chef and Co-Owner of two of the top ingredient-driven restaurants around.
He is a frequent lecturer at the influential TED Conference.
He was named one of the world’s most influential people in Time’s annual “Time 100.”
Dan Barber freely admits to having the best job in the world.”
He has taken home a National James Beard Outstanding Chef of the Year award.
He regularly writes for the New York Times, Food & Wine, The Nation and Saveur, among others.
He was anointed the “high priest of locavorism” by Adam Platt on an episode of “Top Chef.”
He has hosted President Barack Obama and First Lady Michelle Obama at Blue Hill, his West Village restaurant.
And he has many other entries on his impressive list of accomplishments.
Dan Barber may be the face of Stone Barns for Food & Agriculture, but he is quick to credit the professional staff that makes things work so well. Blue Hill at Stone Barns combines a working farm, restaurant and education center in spectacular Hudson Valley surroundings.
When you eat at the restaurant, chances are what’s on your plate was brought to the kitchen from the fields that afternoon.
Yes, it’s that fresh and local.
Where is your favorite farm-to-table restaurant?
Photo Credit: Slow Films
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.