Celebrating a belated New York “City” return, an early reservation at Blue Hill at Stone Barn Center was made for September 11, 2009. What resulted was the best meal of 2009. I shall present a few photos and excerpts out of the 13 courses of amuse and 9 courses of mains. First up: Face Bacon

This was made from the skin off the farm’s Berkshire pork’s face, artfully strung together, then deep fried. It’s haute chicharrones served on a kenzan. While not currently riding the pork-wagon, this amuse was just so fantasmic, yet simple. It’s a bit of Blue Hill Stone Barns, flattened to a few millimeters of deliciousness.

Blue Hill at Stone Barns
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