Dan Barber

Q&A: Blue Hill's Katie Bell on How to Create a Stellar Beer List

After securing a finalist spot for several years running, Blue Hill picked up a James Beard Award for Outstanding Restaurant earlier this week, putting it in the company of Eleven Madison Park (2011), Daniel (2010), Jean Georges (2009), and Gramercy Tavern (2008). For those who have followed the res ... More >>

After-Party Report: The James Beard Awards

Thomas Keller of Per Se squinted at a monitor at last night's James Beard Foundation Awards as it aired a live feed of the stage at Lincoln Center's Avery Fisher Hall just before Daniel Humm announced the award for Outstanding Chef. "I see two medals," Keller said. "It must be a tie!" If anyone cou ... More >>

What's Happening: Earth Day at Edi and the Wolf; Boulud's Dalmore Single-Malt Comes to New York

Monday, April 22 Earth Day at Edi and the Wolf Edi and the Wolf, the Austrian spot on Avenue C, will celebrate Earth Day today with a four-course menu featuring "sustainable springtime ingredients" paired with biodynamic wine producers from Austria. The restaurant promises garlic soup, white asparag ... More >>

Look for Brown Butter Potato Chips at the Union Square Greenmarket

Fighting through the spring crowds at the Union Square Greenmarket (those are MY ramps!) can induce serious hunger. On your next visit, look out for the bags of salty potato chips at the Mountain Sweet Berry Farm stand, one of the market's best snacks. The delicate chips, made from German butterbal ... More >>

Interview: North Fork Table & Inn's Gerry Hayden

[See More Chef Interviews: Travis Post of Yunnan Kitchen | Dragonfly's Cornelius Gallagher] It's possible that the modest Long Island via Manhattan chef Gerry Hayden would cringe at the comparison to Blue Hill's Dan Barber. However, due to both individuals' devotion to local produce, community, and ... More >>

Jacques Pépin Reveals His Thanksgiving Turkey Secrets: Interview Part 2

Photo courtesy Jacques PépinJacques Pépin steams his Thanksgiving turkey, meaning you should, too​Yesterday we chatted with Jacques Pepin about his new book, Essential Pepin, an impressive collection of more than 700 of his favorite recipes. Today, he explains why chefs must master technique ... More >>

Jacques Pépin on Writing Essential Pepin and What Advice He Gives to Aspiring Chefs

Photo courtesy Jacques PépinJacques Pépin's motto: Cook because you love it.​Simply put, Jacques Pépin is a culinary living legend. Having begun his career at age 13, he worked in such esteemed restaurants as the Plaza-Athénée in Paris and Le Pavillion in New York before heading up resear ... More >>

Leonard Lopate Talks Veggies With Blue Hill's Dan Barber and the Franks

Last night at the Greene Space, Leonard Lopate took a break from hosting his eponymous radio show on WNYC to grill some of New York's biggest locavore icons on the growing popularity of vegetables in restaurant kitchens. If you hadn't noticed, vegetables are hot now as the city recovers from collect ... More >>

What's Happening This Week: Drinking Italian, Pondering Vegetables

Our weekly dining and drinking newsletter features all the hottest epicurean events in the city. Sign up for it here! Tour of Italy Wine Tasting I Trulli Ristorante and Vino Wine & Spirits Monday, September 26, 6:30 p.m. Taste Italy's indigenous wine varieties at this walk-around tasting of about 1 ... More >>

Eric Ripert, Dan Barber, and Jim Lahey to Headline Lopate & Locavores

WNYCLopate loves locavores.​'Tis the silly season for food festivals, and for the second year in a row, WNYC host Leonard Lopate is getting in on the act with Lopate & Locavores, a three-day event that will explore zeitgeisty issues relating to today's food movement.

Brushstroke: The Feast From the East

David Bouley looks to the land of the rising nigiri

David Chang Weighs In On El Bulli; Smucker's Acquires Cuban Favorite Cafe Bustelo

​ Barry Estabrook exposes modern tomato fields as "ground zero for modern-day slavery." [Gilt Taste] David Chang, Dan Barber and other famous chefs weigh in on the legacy of Ferran Adria and his soon-to-be-closed restaurant El Bulli. [NY Times]

Restaurants to Hike Prices Like Airlines; 10 Best Uptown Restos

​The latest survey shows that concerns about weight and weight loss are at an all time low. Not that people aren't fat; they just don't care about it. [WedMD] Some New York City prep schools have professional chefs, call students "clients," feed them locally sourced, grass-fed beef, and host ... More >>

Food Day 2011 Will Attempt to Get America to 'Eat Real'

​Since 1981, World Food Day has come around every October to increase awareness and understanding of hunger, and promote actions to alleviate it. But its scope is just so planetary, so mindful of countries that don't suffer from an overabundance of junk food, subsidized corn, and diabetic thir ... More >>

Food Dyes Save Us from Gray Foods; Kale is the New Spinach

​Apparently, farmers are not to blame for rising food costs. Experts are saying energy, weather, and global unrest are more likely culprits. [Washington Post] The FDA is proposing that calorie counts become mandatory nationwide on menus and menu boards for chain restaurants, but not movie the ... More >>

Grant Achatz on Cooking, Celebrity, and the Death of Molecular Gastronomy

The Dynamic Duo​Alinea chef (and arguably the greatest chef in America) Grant Achatz was in town last night at The Institute of Culinary Education to promote his just-released memoir, Life on the Line. In a discussion with his business partner Nick Kokonas in a panel moderated by Food52's Ama ... More >>

Saveur Turns to Professionals for Its Annual Saveur 100

​With only one day left to disseminate year-end ephemera, Saveur has released a preview of its annual Saveur 100. This year, they've handed the reigns to the professionals, letting chefs like Dan Barber, Sara Jenkins, George Mendes, Daniel Humm, and Sara Moulton choose their favorite ingredien ... More >>

The New Yorker Deconstructs Modernist Desserts

snagwiremedia.comPastry chefs, they're so kooky​ Adam Gopnik expounds upon the origins of modernist desserts and the future of the sweet course in The New Yorker this week. Gone are the familiar forms and yummy comforting confections of yore. In their place are oft-intimidating, not-always- ... More >>

Child Nutrition Bill Approved; Eataly Founder Talks

​Queens food pantries have seen a 90 percent increase in demand this year, but almost 60 percent of them didn't have enough food to meet it. [NY Daily News] Dan Barber of Blue Hill is among a growing list of top chefs who are teaching food-science classes at Harvard. [FOXNews] Food safety is ... More >>

Our 10 Best Food-Centric Day Trips

Photo courtesy The Old FieldOld Field Vineyard is worth visiting for the grounds alone​ In honor of the upcoming Labor Day weekend, we devote our top 10 list this week to food-centric day trips. Our list contains a lot of good eating, most accessible by train or bus, all within range for low- ... More >>

The Third-Annual Taste of Greenmarket Is Nigh

​With the promise of cooler weather on the horizon, people are once again regaining their appetites for foods whose preparation requires a heat source. Which means only one thing: fall's all-you-can-gorge tasting events are almost upon us. To wit, the NYC Greenmarket just sent out the announce ... More >>

Here's a Link for Le Grand Fooding Pre-Sale Tickets, Available Now

Le Fooding​Ready, set, allez, allez, allez: the good folks at Le Grand Fooding have sent us a link to a site where readers can go to buy pre-sale tickets to the two-night gastro-extravaganza, which will take place September 24 and 25 at PS1 and feature the chefly talents of April Bloomfield, D ... More >>

Le Grand Fooding's Menu Is Up and Ready for Scrutiny

Le FoodingKiss my figs.​With a little more than a month to go before it returns to PS 1 on September 24 and 25, Le Grand Fooding has announced what will be on the menu for its two-night extravaganza.

Le Fooding Announces Its 2010 Line-Up

Attendees at last year's Le Fooding.​Some ten months after it transformed P.S. 1 into a roiling cauldron of smoking meat, interminable waits, and misplaced drink tickets, Le Fooding has announced its line-up for this year's festivities.

A New Mobile Abbatoir Takes Slaughter on the Road

Makezine.com​Last summer, Dan Barber told Gourmet.com about the difficulty he had in finding slaughterhouses that would kill his animals humanely, and expressed some hope that "roving slaughterhouses" would go some way toward solving the problem. As Christine Mulkhe reports in The New York Tim ... More >>

En Route to Deification, Alice Waters Will Make a Pit Stop at Book Court Tonight For a Cookbook Signing

"So, I told him, that kumquat souffle may fly in Oakland, but it's not coming anywhere near my compost heap, boy-o."​Given how much she's been in the news lately for things having little to nothing to do with the actual preparation of food, it's not entirely surprising that plenty of folks hav ... More >>

Ferran Adria Is Harvard-Bound

That's Professor Adria to you.​El Bulli won't re-open as a culinary foundation until 2014, but in the meantime, Ferran Adria is going back to school. Specifically, he's headed to Harvard this fall, where he and Jose Andres will co-teach a class on culinary physics. Have a tip or other restaur ... More >>

Fast Company Names Most Inspiring People in Sustainable Food

parttake/photobucketSome thumbs are greener than others.​Feeling green, perhaps, Fast Company has listed its 10 "Most Inspiring People in Sustainable Food," including farmers, chefs, and urban planners. (Unsurprisingly, a certain organic supermarket chain CEO is noticeably absent from the list ... More >>

Michelle Obama Visits New York, Exhibits Watered-Down Cultural Tastes Yet Again

​President Barack Obama and his wife Michelle have shown pretty decent taste whenever they visit our fair city. So why the hell'd they do this, of everything else there is to see in town?

The Blogroll Gazette: Starbucks' Rumored Brooklyn Invasion; McDonald's Big Mac in Wrap Form

This week in food blogs... Eater heard that Starbucks is taking over a space on Bedford Avenue in Williamsburg, but wasn't too worried seeing as Starbucks-in-Billyburg rumors pop up regularly. Grub Street caught up with Blue Hill chef Dan Barber to ask about Lent, salt, and America's chances at Bo ... More >>

Anne Burrell Wants Back Into the Restaurant Biz; Nate Appleman Seeks Skilled Pizza Makers

​Pierre Schutz has been named the executive chef at the forthcoming Jean-Georges at the Mark hotel, set to open in March. He was formerly at the now-defunct Vong. [NY Times] Famed Gascon chef Thierry Marx will cook a special $350 meal at Le Bernardin on Feb. 20, as part of d'Artagnan's 25th a ... More >>

Eric Ripert's Recipe for Goat Cheese Parfait from In a Cheesemaker's Kitchen

photo by Nigel ParryEric Ripert's Goat Cheese Parfait​Is there anything better than cheese? Perhaps. But the list is surely a short one. In a Cheesemaker's Kitchen, released late last year by the Vermont Butter & Cheese Company, features recipes and anecdotes from such chefs as Michel Richard ... More >>

What's Happening This Week: Tasting the City & A Couple of Tweetable Tastings

Our weekly dining and drinking newsletter features all the coolest epicurean events in the city. Sign up for it here! New York Taste Skylight, 275 Hudson Street November 2 New York Magazine is hosting its 11th annual New York Taste event, benefiting City Harvest. Join culinary editor Gillian Duffy ... More >>

A Good Month for New York Food History

​In the last three weeks or so, the publishing world has bestowed upon us no less than three books dedicated exclusively or in large part to the cultural history of food and dining in New York. William Grimes's Appetite City: A Culinary History of New York, David Sax's Save the Deli, and Andre ... More >>

Dan Barber On Blight; A Hot Dog Vendor Loses His $50K Spot

​Hot weather can mean hot, sticky mouths and bad breath. Here are a few quick fixes to the problem: parsley seeds, salt water, apples, mint sprigs or cinnamon sticks, and berries and yogurt. [NY Daily News] Dan Barber (of Blue Hill) explains why this year's blight is so bad, and offers a few ... More >>

Recipe: Make Jawn Chasteen's Summer Tomato Salad

​Tomato blight may be our own faults, as Dan Barber put forth in today's Times op-ed. But, according to Jawn Chasteen, the executive chef at The Sea Grill, the severe early blight has also allowed us to more fully appreciate just how precious the juicy fruits are. "The current blight has brou ... More >>

Under Review--Sietsema At Harbour; DiGregorio At Andy's Seafood & Grill

This week in the Voice, Our Man Sietsema swims over to Harbour, although he isn't sure enough of his fellow New Yorkers will follow suit, while Sarah DiGregorio tries to stomach stinky tofu at Andy's Seafood & Grill. Jay Cheshes is less lukewarm about Harbour, with its chef Joe Isidori, who "cooks ... More >>

Obamas Dine At Blue Hill; Greenpeace Serves Up Endangered Species Menu

The Obamas' date night in New York included dinner at Blue Hill. Was the choice of a seasonal, locavore restaurant politically driven, or did the Obamas just want to sample Dan Barber's farm-to-table fare? [NY Times] Greenpeace paid a visit to Nobu in TriBeCa for an elaborate plan to plant fake men ... More >>

The Blogroll Gazette--KFC Kerfuffle Ruffles Feathers & In-N-Out to Come to NYC?

This week in blogs... Chowhound aims to answer the question of hot to deal with "restaurant food gawking," that is when fellow diners star hungrily at your food. [Chowhound] Eat Me Daily reacted to the recent Gourmet piece on Alice Waters, denouncing the author for defending the slow food maven by ... More >>

James Beard Loves New York; All-Natural Chicken Not Always So

James Beard Foundation Awards winners included Jean Georges for outstanding restaurant, Drew Nieporent for outstanding restaurateur, Dan Barber for outstanding chef, Momofuku Ko for best new restaurant, Daniel for best service, and Totonno's pizzeria was named one of America's Classics. [NY Times] ... More >>

Under the Toque: Terrance Brennan's Trigo Takeover

Terrance Brennan of Picholine and Artisanal plans to take over a struggling Trigo and turn it into Bar Artisanal. Expect bistro fare and a retail component selling olive oil, cheese and charcuterie. [NY Times] Paul Liebrandt is the only New York chef on Food & Wine's list of 2009 Best New Chefs. O ... More >>

Honor Thy Protein...Or Else!

Goodbye Sweet Cougar: ArianeHe'd mentioned it a time or two before, but last night it became abundantly clear: For Tom Colicchio, it's all about honoring the protein. The Top Chef-testants were divided into three groups--lamb, chicken, and pork--and then whisked away to Blue Hill at Stone Barns for ... More >>

James Beard Award Nominees Announced