Tarrytown, New York - Blue Hill at Stone Barns

After two months of working 13 hour shifts at work, it was finally time to get back to business at usual, which means vacation! One activity Caiqian and I were really into was watching a show called Chef's Table on Netflix, and one episode that really stuck with us was the episode on Blue Hill Restaurant at Stone Barns, which is outside of Tarrytown, New York.

So we took a trip to see Blue Hill restaurant, which began with a self-guided tour during the day (although our reservation wasn't until 10:00 pm that night).

At the entrance of Blue Hill

Blue Hill is supposed to be the ultimate farm-to-table experience, with many unique produce as a result of genetic selectivity. We enjoyed seeing the fields, animals, and the barn itself.

Caiqian in a Retired Grain Silo

We had the fortune of having a beautiful, if not slightly warm day to walk around and see the farm operate.

Sitting on the farm

Just walking around was very delightful, seeing plants I've never seen before and going into rooms that had very strong, herbal scents.

Interesting Vegetation, and a distinct smelling room

One interesting facet of the farm were the greenhouses, whose roofs open during hotter days, just like the day we were walking around. I've never seen a greenhouse with an open roof before.

Visiting the greenhouse

And it was nice to see that they were willing to let us see how the animals were treated. No horrifying factory farms for this restaurant.

Animal Farm

Although the restaurant had ludicrous pricing ($300 pp) there is a Blue Hill cafe with reasonable prices for (what I would call) "good" wholesome hippie food.

Meal at Blue Hill Cafe

Just walking outside and seeing what it would be like to be surrounded by farmland was an educational experience. On one hand it was beautiful and wholesome, on the other I don't think Caiqian and I are (currently) cut out to raise a farm of our own. Looks like a lot of work!

Just enjoying the outdoors (and didn't get stung)

After a full day walking around the farm, Caiqian and I got dressed to see the other, much more formal side of Blue Hill. We dressed "casually elegant" as the Blue Hill website requested, and showed up where a waiter greeted us by name and offered us a turmeric spritzer, which was cute since it was colored like eggs since it was framed by the white serving plate.

Pre-meal turmeric spritzer

We were then seated together, ready to have the ultimate farm-to-table experience.

Casual Elegance

I don't know if they were going for shock factor, or just celebrating their farm-tool culture, but we were given an array of cutlery for our multi-multi-course meal to come.

Tools of the feast

The first plate to come out was one of our favorites. A board with nails sticking up with fresh picked vegetables of the day impaled, ready for us to devour. Lettuce, tomatoes, and bell peppers were fun but the last sweet tomatillo was especially nice.

Picks from the garden (really good tomatillo)

The next course had dried plums which weren't particularly mind-blowing but I did enjoy the fried zucchini flowers which were both delicious, crunchy, and something I've never eaten before.

Fried Zucchini Flowers and dried plum

Afterward I started noticing that tables were getting different dishes than us (there was no ordering of food, just leaving it to waitstaff) and I was less and less satisfied with the subsequent dishes, but was hopeful that what others were eating would come to us eventually. The baby corn stuck in aged Sake Kasu (a leftover rice product created during sake production) was a neat concept but not impressive.

Baby Corn in Sake Kasu

The squash that pretended to be an avocado was a neat visual but otherwise tasted like a salsa made with squash.

Squash that pretended to be an avocado

Then what followed were waves and waves of vegetable dishes.

Tomato on flatbread

After the tomato on flatbread was tomato gazpacho.

Green Garden Gazpacho

Gazpacho was followed by a Blue Hill specialty, Badger Flame Beets, which were genetically bred to have a lower content of the standard beet chemical which give beets an earthy, dirty flavor.

Badger Flame Beet two ways

Time to take a break from our heavy beet dish with a light cucumber dish.

Cucumbers and dill yogurt

Followed by a dish of four different types of tomatoes. At least they had some cheese on the top plate.

tomatoes {tomimaru muchoo, sunrise bumble bee} 

Afterwords the waitstaff pulled us aside and welcomes us to a different room with nobody else, and were told that this room was historically where the farm animal excrement was kept. It has since been repurposed but in general farm vegetation grows better the closer it is to the "manure house."

Posing at the Manure House

In the candle-lit room we had an egg and some chicken grains.

Egg with "what the chicken ate"

After our egg we were escorted back to the main room where we experienced the first filling course. a loaf of bread with "one udder butter" i.e. butter and buttermilk from one cow. They described how the butter changes flavor over the seasons but honestly, I prefer Kerrygold butter.

One Udder Butter

They also taught us about chipper potatoes, which is why you can't make Lays-like potato chips at home. Chipper potatoes do not go soft or mash when cooked. We got chips and a thinly sliced boiled chipper potato (sorry no photo), which was much firmer than a regular potato.

Chipping Potato Chips

Corn pie.

Good

They ended us with fruit and honey, at which point I realized that although our neighbors got the famous red-pepper eggs, we didn't. I asked the waitress if we could get a red-pepper egg (which have a red yolk because the chickens are fed only red peppers), but she said that it was too late and the kitchen was cleaning up (it was about 1:00 am and we were one of the last folks there). I then asked if we could take a couple eggs home...

She went to the kitchen, and came back, and said they had to think about it since they had never done that before.

Fruit and Honey

But on our way out guess what they surprised us with! That's right, not just one, but two red pepper eggs. We decided this would be a great gift to share with grummy down in New York City.

A dozen farm eggs and two Red Pepper Eggs

Grummy and us then made perhaps the world's first fried egg with a side of red-pepper egg.

Grummy Cooking and Plating the eggs

Although the egg yolk was a brilliant red I'm disappointed to say it tasted the exact same. Overall our experience at Blue Hill restaurant was disappointing for the price and we are now confident in saying that vegetables are no substitute for animal products and meats.

For the second half of our vacation we spent quality time in NYC. That post up next!