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An Evening of Exquisiteness at Blue Hill

Sep 25, 2015 | From the kitchen of Rose

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ELLIOTT AND THE FLATWARE AWAITING OUR MULTI COURSE DINNER

Several years ago, I introduced my cousin Marion Bush to Dan Barber at his extraordinary restaurant Blue Hill in Tarrytown, NY. Marion is a gatherer and purveyor of wild edibles and lives fairly nearby so I suspected it would be a perfect union. A few weeks ago Marion and her husband Marty, Elliott and I met at Blue Hill for dinner. We were served a vast array of amazingly imaginative dishes, each presented artfully in/on equally unique presentoirs. They arrived and were described at such a fast pace it was all we could do to document them while enjoying consuming them but with the "division of labor," (Marion writing and me photographing and crying out "don't touch it yet") we managed to do it. Here is just a mere fraction of the highlights (I missed photographing the little glass of cantalope tears as I was so stunned by the intensity of the very essence of the melon that I forgot to take the photo):

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VEGETABLES FROM THE FARM WITH BABY FENNEL FRONDS

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RADISHES WITH POPPY SEED BUTTER & POPPY SEEDS FROM THE POD

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BABY KOHLRABI WITH MARIGOLD PUREE AND RASPBERRIES

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"NEEDLES IN A HAYSTACK" GRISSINI

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CORNCOB LEMONADE

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DEEP-FRIED LONG ISLAND WHITEBAIT ON SKEWERS

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WILD FIELD GREENS WITH TARRAGON PESTO

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TOMATO BURGERS

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GAZPCHO JULEPS

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COPA WITH MALTED BARBER WHEAT BREAD

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BRIOCHE OF BARBER WHEAT SERVED IN BREAD ROOM, WITH FRESH CURD CHEESE AND VEGETABLE RELISH

*See Below.

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THE AUSTRIAN FLOUR MILL

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CHEF BOBBY SCHAFFER--BREAD MAESTRO

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LAMB, BEET BOLOGNESE, SQUASH; SAUCE OF CHARCUTERIE & VINEGAR

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WITH BEEF TALLOW POURED ONTO THE LAMB AT TABLE

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WHEY & BASIL, PUFFED GRAINS & BERRIES, PEACHES, POPPED CORN WITH WHITE CHOCOLATE

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ZUCCHINI CAKE

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CHOCOLATE MINT, STRAWBERRIES, GRAPES, PLUMS, HONEY & GRAINS

The accompanying wines were: Langhe Arneis 2012, de Forville, Barbaresco, Italia, and la Demarrante Maxim Magnon 2011, la Vallée du paradis, Languedoc.

* Chef Bobby has sent me the recipe for this incredible 100% Barber whole wheat flour brioche which I will be sharing on the blog after making it.

Comments

Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Mike
07/31/2017 04:05 PM

hi Mike,

i did try it but didn't succeed in matching the one there! will have to go back for more.....

REPLY

Hi - BH@SB is such an amazing experience, and I was happy to re-live it through your post. Did you end up trying the brioche recipe you got from the chef? How did it go? Thanks!

REPLY

Rose Levy Beranbaum
Rose Levy Beranbaum
09/26/2015 09:40 AM

It is always so good to see you Maria! we look forward to hearing about your éclairs. Still waiting for the wheat berries to arrive but will test the recipe as soon as they do. Off to Denver week after next to do another Craftsy class so it probably won't be for a few weeks.

REPLY

Maria Bonawits
Maria Bonawits
09/26/2015 07:55 AM

Now there's a fun meal. And the whole wheat brioche sounds intriguing. I'll look forward to the recipe. It was great seeing you and Woody last weekend; thank you so much for taking the time to answer my questions. Will keep you posted on the outcome of my next batch of èclairs -- from The Pie and Pastry Bible.

REPLY

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