Here's what it's like to eat a 10-course meal at Blue Hill at Stone Barns, the farm-to-table mecca rated among the best restaurants in the world
Rebecca Harrington/Business Insider
On the long driveway looping its way into Stone Barns, you hit a speed bump. It's time to slow down.
You come here to taste vegetables picked just that morning, assuming their true forms in unconventional combinations, elevated beyond anything you'd find in a supermarket.
Thirty-two miles outside New York City, the "foodie destination" Blue Hill at Stone Barns takes the farm-to-table concept to a new level. It's a world-class restaurant situated on acres of farmland where produce and the very idea of food are constantly being reinvented.
Thirteen years and countless awards later, Chef Dan Barber's masterpiece is still a magical journey into the very soil.
Here's what it's like to tour the Stone Barns farm and eat a 10-course meal at the legendary Blue Hill restaurant.
Sitting on 7.5 acres of farmland, 23 acres of pasture, and 40 acres of woodlands in Pocantico Hills, New York, the Stone Barns Center for Food and Agriculture is a living laboratory.
Source: Stone Barns
Philanthropy operations manager Maggie Nolin, who led the tour of the grounds the day we visited, said that Blue Hill doesn't have the neat rows of a conventional farm. "That's the whole point. We're farming in harmony with nature here," she said.
They practice the "three C's": crop rotation, cover crops, and compost, to keep the soil as healthy as possible. The roughly 20 people who regularly work the land here grow over 500 varieties of fruits and vegetables — everything from apples to zucchini.
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