Chef Dan Barber on the Farm-to-Table Movement, Making Our Food Supply More Delicious, and Faking Rare Lamb in an Emergency
· 57 min
Episode Chef Dan Barber on the Farm-to-Table Movement, Making Our Food Supply More Delicious, and Faking Rare Lamb in an Emergency
Adrienne and Joe are joined by one of the most celebrated chefs in the world, Dan Barber of the legendary Blue Hill at Stone Barns and Family Meal at Blue Hill. He tells us all about his innovative approach to cooking and sustainable agriculture, including how he runs his own kitchen at Blue Hill. Plus, we discuss:
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Farm to Table: Has the word lost its meaning?
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The origins of “farm to table” and why it spread all over the world
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Fork It or Forget It: Facial hair in the kitchen
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Which shoes do each of our chefs prefer to wear when cooking?
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The story behind Row 7, a seed company he founded to prioritize flavor in produce
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His famous honeynut squash, and how it came to be
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Dan reflects on his mentor, Chef David Boulet
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A Walk In Confession featuring overcooked lamb and some beet juice
Follow Dan: @chefdanbarber
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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