If you’ve ever eaten at Blue Hill or Blue Hill at Stone Barns, you’ll know that Dan Barber is one of the most innovative chefs on the planet. He’s also one of the most influential—which is why the publication of his new book, The Third Plate, is making waves that extend way beyond the “foodie” community. He’s joined by “This American Life” host Ira Glass as he proposes a new pattern of eating rooted in cooking with and celebrating the whole farm—a cuisine as sustainable as it is delicious.
I was up this morning at 5a for some strange reason and I had time to sit and watch this interview with Ira and Dan.
Just check out the interview. It’s solid. And it made me go to my Good Eggs account and order up for the weekend. I want to cook something great.
image from the Facebook
Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
I’ll be honest, I couldn’t have picked out this guy in a police lineup before last week, but I happened to fall upon a show called Chef’s Table on Netflix this past weekend, and fell in love with what this guy does.