Just a few days ago I spent an important amount of time on the farm in Pocantico Hills, New York. It is harder to describe the moments we shared with the chef and farm manager Craig Haney that afternoon and evening. I had eaten at Blue Hill in NYC last fall so this trip was indeed at the top of the bucket list. The biggest take away was learning about the ‘recipe for the recipe’; how the grasses are important to the diet of lamb, how they rotate the fields and how much of the grass is eaten. Best example was the land next door to the farm was a grain fed cattle farm. Significantly different. The tastes, sights, sounds, and textures of planting, barns, fields, and extensive lamb butchery all before an amazing dinner. Maybe the photos will help but best to visit yourself, put it on your list. The food does not get better than from the farm.
Blue Hill
Stone Barns
Chef John Brand 