It’s a new day at Stone Barns Center! If there’s one thing we’ve learned over the past year and a half, it’s that a sustainable food system requires a strong food culture to support it. Our Fall programming doubles down on exactly that: At every turn, you will taste the work of our farmers and artisans in collaboration with Blue Hill’s chefs, bakers, fermenters and butchers.
We’re also pulling back the curtain of Stone Barns and Blue Hill’s process—offering a look at the research and development that goes into our shared vision for the future of food, in addition to the finished dish:
- Behind-the-scenes tours and tastings in our Innovation Labs
- Farm tours of the greenhouse and growing spaces led by Stone Barns farmers and Blue Hill cooks
- In-person and virtual cooking classes and butchery demonstrations
On-site parking and all experiences except breakfast require reservations.
Stone Barns Center Parking PassVisit the farm during our open hours (Thursday through Sunday, 10 am-5 pm) and explore at your leisure. View our Map Your Visit page to download maps and self-guided tours. Members may park on campus for free.
Coffee and Light Breakfast
Our farm-centered Cafeteria is open to the public for coffee and light breakfast (fresh breads, yogurt, granola, local fruits) from 10 am – 12 pm, Thursdays through Sundays.
Explore: The Farm
Tour the growing spaces and pastures with a Stone Barns farmer and a Blue Hill cook. Tours take place from 3 – 4pm on Thursdays through Saturdays, and from 4 – 5pm on Sundays. During periods of inclement weather, tours will take place inside the four-season greenhouse.
Explore: The Innovation LabsDiscover the connection between healthy soil and delicious food through the Stone Barns Center Innovation Labs dedicated to milling, baking, butchery, preservation, arts & ecology and more. These 90-minute tours are led by a Stone Barns farmer and Blue Hill cook and feature some small bites. Tours are held indoors and take place from 11am – 12:30pm and 2 – 3:30pm Thursdays through Saturdays, and from 10 – 11:30am and 11am – 12:30pm on Sundays.
Family Field Trips
On Saturdays at 10am, we welcome families with children 12 years and under to join us for a one-hour Family Field Trip to tour the growing spaces and pastures with a Stone Barns Center farmer and a Blue Hill cook. We require a minimum of one adult for every two children in your party.
Cafeteria: Lunch TrayA casual tray lunch of small plates that highlight our ongoing work with whole grains (freshly milled whole-grain breads), preservation (fermented and pickled fall vegetables) and butchery (pork and beef charcuterie). Vegetarian lunch trays are available; please indicate your preference when booking. Lunch tray reservations are available at 12pm and 1pm on Thursdays through Sundays.
Cafeteria: SnacksCocktail-hour bites featuring bites of charcuterie, pickled vegetables, whole-grain breads and botanical beverages from the Blue Hill kitchen and our Innovation Labs. Snacks are available from 4 – 5pm Thursdays through Saturdays. Vegetarian snacks are available; please indicate your preference when booking.
Family-style dinner emphasizing seasonal, wood-fired fare, served every Sunday from 4 – 5:30pm. Vegetarian meal options are available; please indicate your preference when booking.
Stone Barns Center members receive complimentary access to the farm, as well as a 10% discount on fall programs and special events. Learn more about membership here.
For information on planning for your visit, including COVID-19 safety protocols, click here.
Community Education Wednesdays
Every Wednesday, Stone Barns Center and Blue Hill Restaurant bring the entire campus—farmers, cooks, educators, waiters, porters, foragers, mechanics and artisans—together in the field, kitchen and classroom: learning from each other and from visiting farmers, chefs and researchers. Community groups, students, farmer trainees and wellness professionals also join us, sharing diverse perspectives and helping Stone Barns Center imagine a healthier and more equitable food culture. Stay tuned for updates and learnings from these collaborative sessions!