We’re big fans of Dan Barber. The man is thoughtful, articulate, and passionate about food. (Some insist he has great PR, as well.) His restaurants, Blue Hill New York and Blue Hill at Stone Barns, are some of the most interesting examples of locavore principles put into action. And hey! Last week he was voted one of Time magazine’s Most 100 Influential People.
(We think it’s pretty neat when a chef is recognized this way.)
Plus, he just won the James Beard award for Outstanding Chef in the nation.
Not a bad week, Dan.
We have to say, however, that we found we loved him even more after reading this quote in a New York magazine piece about what Dan Barber eats in one week:
“I came in to Stone Barns, and Adam Kaye, the guy who makes our charcuterie, gave me a few things to taste. Fennel sausage. It was delicious. There’s nothing like pork first thing in the morning.”
We have to say, we agree.
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