Kate and I celebrated our one-year anniversary at Blue Hill at Stone Barns. There’s no menu at Blue Hill. They just ask you if there are any foods you don’t like, or foods you particularly do like, then the waiters start bringing you ridiculously fresh fruits, vegetables and animals from the farm surrounding the restaurant.
You do have to pay them money for this. And there is a chef that mixes all the foods together.
My Sunday dinner:
-Fresh heirloom tomatoes
-Cold corn & verbena soup
-Tilefish in corn and shrimp chowder
-Soft-boiled egg with kale and lobster mushrooms
-Lamb with quinoa and summer vegetables
-A selection of Vermont cheeses (with homemade cherry chutney and fresh honeycomb made by the farm’s 80,000 bees)
-Sweet corn ice cream over poppyseed cake with fresh rasberries and peaches
That’s a whole lotta corn. But it was incredibly delicious and definitely worth the trip to Westchester.
Also - I love my wife!**
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**Second cheese course
