For nearly two decades, Stone Barns Center and Blue Hill restaurant have brought farmers and chefs together to push the boundaries of sustainable farming and eating. But in this pandemic year, as the inequities of our food system have been thrown into high relief, we know that meeting the moment will require more. More innovation. More space for interdisciplinary collaboration. More urgency in our mission to build a food culture rooted in ecological farming, eating, and community.
It’s in this spirit that Blue Hill restaurant and Stone Barns Center are reimagining our own community. Blue Hill at Stone Barns is being transformed into Chef in Residence at Stone Barns, a program of Stone Barns Center.
Visiting chefs collaborate with a team of Stone Barns and Blue Hill farmers, cooks, educators and artisans to present a menu and dining experience that interprets and reimagines the farm—and the landscape of the Hudson Valley—through the lens of their own cuisine and personal history. Beyond the dining experience, the Residency includes virtual education, conversations, cooking classes, to-go boxes for home cooks, and much more.
Each of these chefs explores the intersection of cooking and farming—but also culture, identity, community and health—as they cook their way to a vision for food that is so much greater than the sum of its parts.
THE RESIDENT CHEFS
The Residency’s boundary-shattering chefs will bring their unique stories and culinary perspectives to the stove as they interpret the ingredients of our farm and region.
What do Americans eat when they eat out for dinner? That’s the question that inspired us as we designed Season Two of Chef in Residence. It’s a celebration of many of the complex, delicious traditions that make up the American foodscape, carried out by chefs who are deeply rooted in connections to agriculture and the cuisines they will share with us.
– Chef Dan Barber, Blue Hill at Stone Barns
In Season Two (May – September 2021) we welcome:
MAY 12 – 29
Pitmaster Bryan Furman will bring his signature pit-smoked barbeque, along with a focus on heritage hog breeds, seasonal side dishes made from Hudson Valley produce and orchestrated by his mom Almeta Benjamin, and the art of choosing woods for smoking.
JUNE 2 – 26
Chef Jorge Vallejo is the chef and owner of Quintonil in Mexico City, named to the prestigious World’s 50 Best Restaurants list. He is deeply passionate about local and regional foodways and farming, and will apply Mexican traditions and techniques to the early summer bounty of Stone Barns and the greater Hudson Valley.
JUNE 30 – JULY 24
Chef Jonathan Tam was most recently head chef at Copenhagen’s legendary Relae restaurant, after training at Noma. He will use his residency to explore traditional Chinese technique and Cantonese heritage cooking, reinterpreted with Hudson Valley ingredients, as he prepares to open his own restaurant JATAK in Copenhagen.
JULY 28 – AUGUST 21
During her residency Chef Adrienne Cheatham, a veteran of Manhattan’s Le Bernardin and Red Rooster, will use the Hudson Valley as a backdrop to continue her exploration of the evolution of Southern and soul food over time and the integration of global influences into these iconic food cultures.
AUGUST 25 – SEPTEMBER 18
Chef Pam Yung, who earned a Michelin star for her Brooklyn chef’s counter Semilla, will close out Season Two of Chef in Residence with a late-summer pizza experience, emphasizing freshly milled whole grain doughs and seasonal toppings sourced from the farm.
In Season One (January – May 2021) we were thrilled to partner with:
The Chef In Residence at Stone Barns program is about the community of people who come together to bring it to life. We hope you will join us as we set out in this new journey toward food systems change.
Stone Barns Center members at the Cultivator level and above receive early access to Chef in Residence reservations. All Members are invited to join us for “At The Pass,” a weekly behind-the-scenes look at the culinary and agricultural influences shaping the Chef in Residence program. Members also receive a 10% discount on the resourcED Residency Box.
The Chef in Residence program is made possible with generous support from:
Leslie K. Williams and James A. Attwood, Jr.
Jocelyn Carpenter and Daniel Regan
Andrea and Eric Colombel
Mary and Kenneth Edlow
Donovan Family Fund
Kate and Peter Kend
Indra and Raj Nooyi
Debbie and Jeff Samberg
In partnership with American Express
For more information about supporting this program, please contact Maggie Nolin, Senior Manager of Development at email@example.com.