Farm-to-table cooking is no longer just a trend — at any restaurant worth its salt, it’s an assumption. This is thanks, in part, to Dan Barber, the chef/co-owner of Blue Hill at Stone Barns in Pocantico Hills, New York. But for Barber, this process starts even earlier than sourcing locally grown ingredients — at the genetic level. "It’s just another way of looking at a recipe," he ... read more...
