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June 4, 2013June 4, 2013

Blue Hill New York – a well deserved James Beard Award for Outstanding Restaurant

I had the recent opportunity to have an intimate conversation with Trevor Kunk, Chef de Cuisine of Blue Hill New York about their history, philosophy, cuisine and thoughts on their recent James Beard Award for Outstanding Restaurant 2013.

We sat in the charming back patio garden room as he told me the story of the Barber Family, Blue Hill Farm, his Southern Florida upbringing and Culinary Institute of America training, and how he found his culinary calling at of one of New York’s most premiere farm-to-table restaurants. When I asked him what he thought made Blue Hill win this most distinguished and notable award, he simply stated, “we consistently produce delicious, fresh food.” After our conversation, it’s clear to see why.

Blue Hill New York is B-owned and managed by award-winning Executive Chef Dan Barber, and Co-Owners David and Laureen Barber. Dan is a long time supporter of local farmers, agricultural policy and artisanal food producers, and has created a consciousness around everyday food choices and bringing the principles of good farming directly to the table. He has preserved this philosophy and brought it to life through his restaurants, the Blue Hill Farm and the Blue Hill Stone Barns Center for Food and Agriculture.

BLUE HILL FARM

With over 138 acres in Great Barrington, Massachusetts, Blue Hill Farm has been in the Barber family for three generations and served as the inspiration behind both Blue Hill restaurants. Blue Hill Farm was originally a dairy, and was converted into a cattle farm by the Barber’s grandmother Ann Marlowe Straus, in the 1960s. She believed strongly in preserving land and connecting great farming and delicious food, which she passed on to them. Dan began farming and cooking for family and friends at the farm, and it is there that grew passionate about locally grown and seasonal produce.

In 2006 the brothers decided to redesign Blue Hill Farm back to its original form, and brought in local farmer Sean Stanton to manage the land. The farm is home to chickens, pigs, dairy cows, and laying hens, supplies the restaurants with vegetables and grass-fed meats.

BLUE HILL NEW YORK

In 2000, Blue Hill New York opened in Greenwich Village, New York City. A small intimate space, the restaurant occupies a historical “speakeasy” near Washington Square Park. It is both elegant and casual, serving seasonal American cuisine that celebrates the delicious offerings from the Hudson Valley.

Blue Hill’s menu highlights local food, cocktails, beer and wines from regional Tri-State artisanal producers. The majority of the ingredients come from nearby farms, as well as Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, located in Pocantico Hills, NY.

In addition to Blue Hill’s a la carte menu, they also offer a 5-course Farmer’s Feast and a 7-course extended Farmer’s Feast, both inspired by the week’s harvest, and have a regular seasonal menu that changes depending on what produce, poultry, meats and seafood are in season to offer the freshest foods possible. Asparagus, Rhubarb, Radishes and Fiddlehead Ferns are abundant on the current Spring menu, which will change as soon as the weather warms up to Summer months, bringing in a flux of new seasonal fruits and vegetables to feature.

They offer a variety of fresh and locally sourced Farm Snacks such as Blue Hill Farm Yogurt, Parsnips, Beets and Oats or the “Farm Bar” served with Goat Cheese and Strawberries. There are plenty of gorgeous, creative appetizers to start the meal too: Chilled Asparagus Soup with Pickled Green Garlic, Walnut Bread and Sorrel; Emu Egg Pasta; or Stone Barns Butterhead Lettuce Salad with Fiddlehead Ferns, Pickled Cauliflower and Hazelnuts.

They serve Raven and Boar’s Pig year around, but their Hudson Valley Chickens are only served from May through November when their pasture raised chickens are in their prime and able to run around and feed outside. They serve local shellfish such as Shrimp and Squid with Spring Vegetables and fresh Tarragon; Grass-Fed Lamb with Asparagus, Knotweed and Alliums; and Rotation Risotto with 12 local grains and seeds made with Brassica Puree and Chocolate Wheat. Desserts are also made with fresh fruits and ingredients from surrounding farms –Olive Oil Cake with fresh pears, brown butter and toasted almond ice cream and a Chocolate Bread Pudding made with salted caramel, pine nuts and cocoa nib ice cream are a few house specialties.

Their cocktails and bar menu mimic the culinary program and support local farms by using NY State and domestic distilleries, wineries and ingredients from Blue Hill Farm and local Hudson Valley farms. They make their own bitters and sweet vermouth in-house, and have a ‘bartender garden’ where they grow their own herbs and plants, including wormwood used to infuse vodka, which is then muddled with fennel and chartreuse to create their own absinthe.

BLUE HILL AT STONE BARNS CENTER AND BLUE HILL CAFE

Blue Hill at Stone Barns opened in Spring 2004, within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers created the Stone Barns Center, a farm and educational center, to help carry through their mission for local and sustainable food.

Sourcing from the surrounding fields and pasture, as well as other local farms in New York, Pennsylvania, and Massachusetts, Blue Hill at Stone Barns is an elegant restaurant that highlights the abundant resources of the Hudson Valley. There are no menus there, instead guests choose from a variety of fresh daily ingredients from the field and market.

Blue Hill Café offers light snacks, farm-fresh lattes and other locally grown and baked goodies, available to eat in the courtyard or take on a walk around the farm.

Shop for seasonal jams and pickles, rhubarb jam and pickled sunchokes in the Spring or apple butter and pickled cucumbers in the Fall. You can also shop for Blue Hill Farm Market items online.

The non-profit Stone Barns Center offers plenty of cooking classes and demos using local seasonal ingredients taught by well-known chefs and food artisans. You can also try your hand at some of their fun farm activities such as hands-on egg collecting, ice cream making, foraging for wild plants, making natural herbal remedies or maple tapping on the farm.

Visitors can also get a behind-the-scenes insider’s tour of Stone Barns, or attend one of their special events centered on farming and agriculture, such as the Sheep Shearing Festival in April or the Young Farmers Conference held in 2012. Check out this great video about Stone Barns Center’s mission to support a healthy and sustainable food system.

Blue Hill New York is open for dinner 7 days a week, and also hosts elegant events and private parties at its two restaurant locations and off-site venues. Whether it’s a trip to the farm or an elegant dinner in the city, Blue Hill certainly has earned its James Beard title for Outstanding Restaurant without a shadow of a doubt.

Blue Hill is a longstanding member of the NYS Restaurant Association (since joining in 2000), and is grateful for all the positive work NYSRA does to support their restaurants and businesses.

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Blue Hill New York

75 Washington Place
New York, New York 10011
T 212 539 1776 (reservations and general information)
F 212 539 0959

http://bluehillfarm.com/food/blue-hill-new-york

Blue Hill at Stone Barns

630 Bedford Road
Pocantico Hills, New York 10591
T 914 366 9600 (reservations and general information)
F 914 366 7920

http://bluehillfarm.com/food/blue-hill-stone-barns

Stone Barns Center for Food and Agriculture

http://www.stonebarnscenter.org/

Blue Hill Farm Online Market

http://bluehillfarm.com/catalog

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Photo Credits: Kristen Hess, Jen Mulkvold, Thomas Schauer, Blue Hill. Please do not share, use or distribute any photographs without expressed permission. Feel free to share this post, but please include a link back to my original post on my website with credit to © 2013 Kristen Hess/The Artful Gourmet.

November 13, 2012December 10, 2012

Good Irish Food for a Good Cause: Good Food Ireland makes a U.S. Debut with Authentic Irish Food Products

Good Food Ireland, the first-ever, all industry network driving food tourism in Ireland, kicks off its international debut in the U.S.. Seeking to promote innovations in contemporary Irish cuisine and the country’s commitment to sustainable, authentic products, the organization also hopes to inspire Americans to travel to Ireland to experience and engage with its citizens and culture.

Good Food Ireland was established by Margaret Jeffares to link the agri/food sector with the hospitality industry. It was her philosophy that by supporting Irish farmers and producers, she could establish a healthy business environment where commercial opportunities for agriculture could be promoted through tourism and visa-versa.

“It is my mission to grow Ireland as a food tourism destination and to establish the ‘Good Food Ireland’ brand as the brand of choice for good food lovers everywhere,” says Jeffares. “One of Ireland’s greatest secrets is its locally produced ingredients and Good Food Ireland aims to set the standard for quality across a variety of industries – agriculture, food, manufacturing, tourism and hospitality.”

The premise is that by creating trusted and authentic Irish food experiences, Good Food Ireland will drive business to the hospitality sector and that, in turn,

inspires consumer purchase of more Irish food from farmers and purveyors,

contributing greatly to the local Irish economy.

Good Food Ireland’s U.S. launch includes:

They have kicked off the debut of Good Food Ireland Approved Provider foods at Dean and DeLuca’s flagship store in NYC, featuring the highest quality food the island has to offer. The foods available for sale in the Dean and DeLuca Store include:

Good Food Ireland’s Kilbeggan Organic Porridge,

Ditty’s Oatcakes,

Irish Farmhouse Cheese,

Ballymaloe Relish,

Burren Smoked Irish Salmon,

Seymour’s Traditional Irish Shortbread and more. For those living outside the NYC area, there is the opportunity to purchase products from Good Food Ireland’s online shop.

In addition to bringing both providers and products to New York City, Good Food Ireland seeks to increase awareness for its hub at www.goodfoodireland.ie.

Here consumers can book a food journey via “My Food Trip,” a feature that is supported by a host of information including locations and details about Irish tours and holidays, farmers and producers, cooking schools, restaurants and cafes, food shops, festivals, markets, and Irish bars and pubs, as well as an ongoing calendar of events.

In addition, there’s the opportunity to meet the people behind the products. Special offers and recipes are also available online, and I’ve included a few below.

Salmon Fishcakes

Ingredients

2 shallots finely chopped
1 lb salmon, filleted and skinned
1 Tablespoon Kerrygold butter
5 fl oz dry white wine
1 tablespoon chopped parsley
Mashed Potatoes – no cream no butter

For the Coating:

2 tablespoons plain flour
2 eggs
2 oz soft white breadcrumbs

Method

Pre-heat oven to 200c/400fgas 6

Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle .

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

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Irish Porridge

Ingredients

2 oz Porridge Oats
7 fl oz Milk

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt.

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Bircher Muesli made with Irish Porridge Oats

5 oz porridge oats
1 oz Irish honey
20 fl oz milk
14 oz natural yogurt
4 oz sultanas (raisins)
1 whole Banana, chopped
1 apple, grated
4 oz blueberries

Combine ingredients and devour!!

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Good Food Ireland sets strict criteria for Approved Provider status based on a core commitment to using local Irish ingredients and operating at a standard that is “best in class” and its branding on packaging of authentic Irish products is already recognized as the standard bearer of the industry. Beyond food products, the Good Food Ireland brand can also be used by hotels, restaurants & cafes, cookery schools and markets that meet Good Food Ireland standards. To date there are 450 Approved Providers that ensure consumers that all products and services bearing the brand meet the strictest “best in class” standards. All products and service standards are independently assessed.

Since Good Food Ireland was founded approximately five years ago, almost 70% of its Approved Providers have increased their business profile or heightened their awareness of local food. As a result, 92% have increased their purchasing of Irish food over the last 3 years, directly contributing close to 50 million euro to the local economy. (Source: Grant Thornton Survey – April 2012).

VOTE IN THE GOOD FOOD IRELAND FOOD LOVERS’ CHOICE AWARD 2012!

The Good Food Ireland Food Experience Awards celebrates excellence in food experience, the Food Lovers’ Choice Award lets you have your say. Simply vote for your favourite shortlisted GFI Approved Provider from the list below. The provider that gets the most votes will be announced on November 20th in the Shelbourne Hotel and presented with an award from An Taoiseach Enda Kenny T.D.

About Good Food Ireland:

Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.

Visit Good Food Ireland on Facebook
Follow Good Food Ireland on Twitter
Visit Dean and Deluca on Facebook
Follow Dean and Deluca on Twitter

January 31, 2012January 31, 2012

Top 10 [Things I Love] :: Jan 2012

On a recent trip to Eataly, I discovered some gourmet goodies that I had to add to my list of Top 10 Things I Love for this month. For Eataly’s Eat New York Day, 16 local and small town New York food Producers sampled their products and shared their stories about their artisan products and support for local, sustainable agriculture. Here’s a few of my favorites worth mentioning that you should try for yourself – most are available at Eataly, Fresh Direct, Williams-Sonoma, Sur la Table, Dean and Deluca, Wegmans and Whole Foods, or through other food retailers around New York state and online. To find more local New York organic farmers and food producers, check out GrowNYC‘s website for a complete listing.

Here’s my Top 10 Favs for January ::

1. McClure’s Pickles – Garlic Dill Relish

McClure’s Garlic Relish is the tastiest, crunchiest fresh tasting relish ever. Made with fresh chopped garlic, dill and cucumber – it tastes more like a salad and is great on fish, vegetables, sandwiches, and in egg & tuna salads. I imagine topping these on hot dogs and hamburgers is out of this world too – a must at my next rooftop grill party! McClure’s also makes amazing crunchy pickles and a Spicy Bloody Mary mix that will knock your socks (or your hangover!) off. Check em out online here: http://www.mcclurespickles.com/

2. Maple Hill Creamery Yogurt

Maple Hill Creamery yogurt is 100% organic grass fed dairy, made produced in Little Falls, NY. I sampled the Maple flavor which is sweetened with all-natural maple syrup and it was delicious – not too sweet, with a thick and creamy consistency and flavor. They have other unique flavors besides Maple and Vanilla, such as Wild Blueberry, Orange Creme and Lemon. They use all natural flavors, real fruit and cream which makes this yogurt truly special, and good for you too.

http://www.maplehillcreamery.com

3. Sir Kensington & Sons Ketchup

For all you ketchup lovers, this is the epitome of gourmet scooping ketchup. The proprietor, Sir Kensington, is a gourmet Brit who attended Oxford University with degrees in Industrialism, Philanthropy and Culinary Arts. They have a regular and spicy variety, perfect for dipping fries and topping for hamburgers, meatloaf and hot dogs, or making a spicy cocktail sauce for shrimp. Their ketchups are made with vine-ripened pear tomato puree, sweetened with Agave nectar, honey and raw brown sugar, spiced with exotic ingredients such as Chipotle, Cilantro and Cayenne Pepper. The flavorfulness in their Spicy Ketchup comes from ingredients such as Coriander, Lime Juice and Allspice and some Apple Cider Vinegar. Their secret ingredients remain a mystery to this day.

http://sirkensingtons.com/index.html

4. Alchemy Cookie Bites by Carla Hall

Alchemy Pecan Shortbread with Vanilla Salt — Alchemy Pecan Shortbread w/ Vanilla Salt

Warning: If any of you have a serious sweet tooth addiction, this product may not be right for you. Ha! Seriously though, one little bite of Carla Hall’s Alchemy cookie bites and you’ll be hooked forever. I tried the Pecan Shortbread with Vanilla Salt cookies and they’re out of this world. Buttery, not too sweet, toasted pecans with a vanilla essence and hint of salt to bring out the flavors. She also has a variety of other gluten-free, sweet and savory Alchemy cookie flavors such as Oatmeal with White Chocolate and Dried Cranberries, Smoky Blue Cheese Walnut and Mexican Chocolate Chip. Carla’s artisan cookie bites are truly a labor of love – baked to perfection containing only the finest ingredients – European-style butter, organic sugar, flours, couverture chocolate, artisan cheeses, fresh nuts, seasonal fruits… can’t get any better than this!

http://alchemybycarlahall.com/

5. Artisan Handcrafted Italian Salami by Creminelli

Creminelli Artisan Salami was created by Cristiano Creminelli, Italian food artisan meat purveyor. Hormone-free and American-made in Salt Lake City, Utah, his salami is fresh and flavorful and rivals imported Italian varieties. To make an antipasti plate, pair the salami (and some of their delicious prosciutto!) with Italian cheeses like Parmigiano-Reggiano, Taleggio and Fontina, mixed olives, capers and nuts, fresh fruits and berries and serve with some crusty bread and a big glass of hearty red wine. Mangia!

http://www.creminelli.com/

6. NY Foods Organic Butter, Cheese and Ice Creams

NyFoods has a fantastic line up of organic, grass-grazed dairy products made in Upstate New York on a family-owned farm. Their creamery unsalted butter is delicious, and they have great cheeses made with pastured cow’s milk: colby, monterey jack, smoked mozzarella, pepper jack and raw milk gouda and cheddar. The artisanal ice cream is sweet and creamy – in chocolate, vanilla, mint chip and cookies and cream – to die for!

https://www.facebook.com/NYFoods

7. A. Bauer’s All-Natural Mustard

I’m not usually a mustard fan, but A. Bauer’s natural stone-ground mustard is absolutely delicious. They have a Horseradish Mustard too – great on pretzels and anything you want to add a spicy kick to. Made in Ridgewood, NY, A. Bauer’s is a family business that has been producing this awesome deli-style mustard since 1888.

http://shop.abauersmustard.com/

8. Acme Smoked Fish

Acme smoked fish is family owned and operated out of Greenpoint, Brooklyn since the early 1900’s. All of their smoked fish is certified Kosher and they offer a delicious line up of Gravlax, Trout, Tuna, Cod and Whitefish. Perfect for making pizzas, sandwiches and topping bagels – you’ll love their buttery smoked salmon that melts in your mouth.

http://www.acmesmokedfish.com/retail/index.html

9. Lurisia La Nostra Gazzosa Sparkling Lemon Water

I found this lovely refreshing Italian drink La Nostra Gazzosa at Eataly in the beer, wine and beverage area – a cross between a sparkling lemon seltzer and a 7-up but imported from Italy and way cooler. This bubbly Gazzosa is made from Italian Amalfi lemons – delicious, tart, and sweet all at the same time. Even better, it’s only $7-8 for a four-pack of these imported beauties.

Find it at Eataly – http://www.eatalyny.com

10. Ines Rosales Savory Olive Oil, Rosemary & Thyme Tortas

I’m not sure how to describe these delicious things, but these Tortas made by Ines Rosales in Spain are a savory, flaky flatbread made with olive oil and herbs – a cross between a pita bread and a croissant and a flaky cracker. Delicious served alone or with cheese, hummus, dips and olives and salumi.

Find them at Amazon.com, and Murray’s Cheese online or at Grand Central Market