Blue Hill at Stone Barns

Red Fief Brioche with Warm Housemade Ricotta, and Mixed Greens Pesto

Tarrytown. Sunday afternoon. We got off the Metro-North train, just after 1pm. It was Diana's belated birthday surprise, and our biggest concern was how to keep the surprise a surprise.

Next step. Figuring out how to get from the train stop to our final destination, Blue Hill at Stone Barns. Easy, there are cabs waiting at the station. It felt like everyone who got off at this stop came for the sole purpose of Blue Hill.

"Greg, can you go ahead first and tell the cab driver? We'll stay behind and walk slowly. Ask him the price too. And be quiet so Diana doesn't hear!"

Done. Robyn, Diana and I got in the back of the cab, Greg in the front. Doors closed. Ahh, this is going to be a good surprise!!!

And then the cabbie booms, "SO YOU'RE GOING TO BLUE HILL FOR LUNCH TODAY, EH?"

crap. there goes our surprise!

Oh well it was a good attempt, and we all got a laugh out of it. After all, it's the thought that counts right? A 15-minute drive through the snow, and we arrived shortly before our 2pm reservation. Just enough time to poke into...
...the Blue Hill Café and ooogle...
...eggy frittata wedges...
...open face mortadella sandwiches, a bounty of house made jams, warm oatmeal and cinnamon, loaf cakes and of course, granola.

There are tables and benches outside the café, and I imagine it would be wonderful to drive here in the spring for an afternoon getaway. Come to think of it, I should have picked up a few sandwiches for breakfast the next day...

But the clock struck 2pm and we strolled into the restaurant. Did I tell you just how excited we were to be here? Lunch is only served on Sundays. Four courses for $85. The meal wound up being more along the lines of a six course lunch with a few extras from the kitchen. It was far more food than I expected, and to say we leave satisfied would be an understatement.

I won't go in details for each dish, but here's a photo by photo breakdown with notes. I'll be back in the spring or summer. Would love to see how the menu changes with each season.

Cocktails to begin. Apple Jack Fizz: Laird’s Applejack, Lemon-Honey Syrup, Cloves and Unibroue’s Ephemere Green Apple Beer.

The Snow Quince – Quince Vodka, and Elderflower, Quince Juice. Cocktails were $15 each.

The colorful parade of amuses begins. Eight different amuses in total! First. Fresh Vegetables from the Farm and Apple Celery Slush.

Apple Celery Slush

Fresh Vegetables from the Farm. Carrots, Cauliflower, and two types of Radishes.

Beet Burgers

Crispy Face Bacon and Kale

Salsify wrapped in Pancetta and Sesame Seeds. My favourite of the amuses, the salsify was steaming hot with a crispy exterior, a salty affair with the thin layer of pancetta literally melting at the bite, the sesame seeds, toasted, nutty.

Thousand Layer Eggs with Coppa

Pork Liver and Caramelized Chocolate. A sprinkle of Maldon salt over the chocolate.

Steamed Egg with Lardo. Served hot. This needed to been eaten first. Once the steamed egg cools it takes on this gummy texture. But get it warm and it's one savory, fatty dream.

Greens. Brought to the table, an explanation of the different greens that were included in our first course.

In her hands, an immature egg, ready to be shaved over the dish. Greens with Immature Shaved Egg, Beet Roll, and Mixed Greens Purée.

Shaving. Look at that slate. Two large slates were brought out for the table. Diana and Greg "shared" one, and Robyn and I were on the opposite ends of the other.

Here's a closer look at the Beet Roll.

A precursor to our second course. The pastry chef had just baked a loaf of brioche using several grains from the farm. Grains (from right to left): klaus Martin, Spelt, Emmer Wheat, Red Fief, and Frika.

The main grain in the brioche was the Red Fief. So here we have a streak of pepper on the left, the Red Fief Brioche with Housemade Ricotta, and Mixed Greens Pesto. The "pesto" was very similar to the purée in the previous course, with the only difference being the texture, smooth versus chunky.

Distributing the Housemade Ricotta...still warm, so fresh!

Red Fief Brioche

Housemade Butter...

...to go with slices of Potato Onion Bread

Hello, This Morning's Farm Egg!

To be employed in the following dish. This Morning's Farm Egg, Goose Gizzards and Neck, Winter Beans and Dehydrated Vegetables. I saved the yolk until the very end. Pop! And then grabbed a slice of the potato onion bread to soak up slooowly.

Grass Fed Veal, Brussels Sprouts, Kraut, and Apple.

Cold Oatmeal, Granny Smith Apple Sorbet with Honey from Blue Hill Farms

Dark Chocolate Strudel with Milk Jam Ice Cream and Candied Chestnuts. I was crazy about the chocolate shards which cover the milk jam ice cream. They had the initial texture of meringue - airy and crisp. But instead of breaking into the chewy second stage of meringue, these shattered like a thin cookie and melted away. Marvelous! The chocolate filling inside the strudel was not far off from a flourless chocolate cake, buttery, dark and rich bites.

And then came Almond Smoothies. Notice the light change? This was around 5pm. Tables turning, the start of the dinner seating.

Hot! Traditional Austrian Doughnuts with Apricot Jam. Be careful where you bite, apricot jam oozed out on my call. Powdered sugar-dusted. The scent of malassadas, ahh.

6pm when we finished and 8pm by the time I arrived home. We started the "journey" at 11:45am in the morning when the sun was bright, and left when the sun was gone. Truly, a whole day devoted to a single meal. Can't think of anything wrong with that ;) Now the real question: when shall we return for dinner?!

Happy Birthday Diana!

Blue Hill at Stone Barns
630 Bedford Road
Tarrytown, NY 10591
(914) 366-9600