What We're Reading: March 17, 2015

cocoa

 

An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt

 

Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo

 

At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street

 

Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

Comments (0)

Dining + Design: A Conversation with Blue Hill about Narrative and Managing Expectations

Dan Barber, Mitchell Davis, Laureen Barber, Susan Ungaro, Peter Guzy, and Fabio Parasecoli (Photo by Clay Williams)

 

 

JBF Award winning chef Dan Barber, his sister-in-law and Blue Hill creative director, Laureen Barber, and JBF Award–nominated architect Peter Guzy gathered at the New School on April 22 for a conversation about the relationship between dining and design. Moderated by myself, the conversation was the first installment of Dining + Design, a joint series between the James Beard Foundation and the New School. (You can watch the panel on the New School's food site, Inquisitive Eater.) Guzy, who designed both the diminutive original Blue Hill on Washington Place in Manhattan and the stately Blue Hill at Stone Barns in Westchester County's Pocantico Hills, explained how the successful... Read more >

Comments (0)