clock menu more-arrow no yes mobile

Filed under:

The Quotable Dan Barber

New, 27 comments

danbarberveg.jpgDan Barber sits down for a lengthy, thoughtful discussion with Ryan Sutton on his approach to farm-to-table cooking and the challenges of cooking a menu that is "70 percent - 80 percent vegetables or grains." The balance between meat and vegetables is difficult to achieve in growing as well as in cooking them, he says, and for a menu to be truly sustainable, "it's got to be very reflective of using the meats, the grains and the vegetables in a way that the land around you can support." [TPH]

Blue Hill

75 Washington Place, Manhattan, NY 10011 (212) 539-1776 Visit Website

Blue Hill at Stone Barns

630 Bedford Road, Pocantico Hills, New York 10591

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world