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May 17, 2013

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St. Michael's College

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Chefs A' Field: Culinary Adventures That Begin on the Farm

Chef Dan Barber-Blue Hill: New York, Ny

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Chef Barber's philosophy of cooking with only local ingredients, coupled with his culinary talents, has enabled him to expand his Manhattan restaurant from a casual neighborhood joint into a fine dining experience. Chef Barber harvests crops from his family's farm in the Berkshires, then returns to his newest outpost at The Stone Barns Center for Sustainable Agriculture. Recipes: "Ode to the Chicken" Soup; "Best of the Greenhouse" Salad.

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Various Chefs/Locations

Chef Sam Hayward-Fore Street: Portland, Me

Greg Atkinson-Canlis/Islandwood: Bainbridge Island

Chef Dan Barber-Blue Hill: New York, Ny

Chef Holly Smith-Cafe Juanita: Kirkland, Wa

Chef Todd Gray-Equinox: Washington, Dc

Chef Jeff Tunks-Ceiba/Dc Coast/Tenpenh: Washington

Chef Jacques Pepin & Sunburst Trout: Canton, Nc

Chef Matt Littledog-Simon & Seaforts: Anchorage, A

Chefs Debbie Gold & Michael Smith-40 Sardines: Kan

Chef Karen Demasco-Craft: New York, Ny - Costa Ric

Chef Suzanne Goin-Lucques/A.o.c.: Los Angeles, Ca

Chef George Schenk-American Flatbread: Waitsfield,

Latest Videos

Vermont Constitution Quiz

St. Michael's College

Chefs A' Field: Culinary Adventures That Begin on the Farm

Chef Dan Barber-Blue Hill: New York, Ny

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