Dan Barber's Blue Hill wins James Beard Award for top US restaurant


  • Americas
  • Friday, 15 May 2015

Blue Hill at Stone Barns has recieved the James Beard Award for top US restaurant. Photo: AFP

At an event known as the Oscars of the food world, the culinary glitterati gathered in Chicago on May 4, and tastemakers pronounced chef Dan Barber’s Blue Hill at Stone Barns in Hudson Valley the best restaurant in America.

It was a second win for the chef whose gastronomical ethos touts local, seasonal, and sustainable foods.

In 2013, Barber’s New York restaurant Blue Hill took the Oscar equivalent of best film, snagging the highest honour at the James Beard Foundation Awards for Outstanding Restaurant.

Other big winners this year include chef Michael Anthony of popular New York dining hotspot Gramercy Tavern who took the award for Outstanding Chef – the Oscar equivalent of best actor.

Celebrity pastry chef Christina Tosi of Momofuku fame took the award for Outstanding Pastry Chef, while Jessica Largey of Manresa in Los Gatos, California was named the Rising Star Chef of the Year.

Chef Dan Barber’s Blue Hill at Stone Barns in Hudson Valley is the best restaurant in the United States. - AFPphoto
Chef Dan Barber’s Blue Hill at Stone Barns in Hudson Valley is the best restaurant in the United States. Photo: AFP

Tipplers with gourmet palates in Chicago may want to check out The Violet Hour, which took the award for Outstanding Bar Program.

And diners on the lookout for the next big hotspot will want to add Batard in New York to their checklist, after it was named Best New Restaurant.

Meanwhile, Barber is a multiple winner at this year’s edition of the James Beard awards, having also snagged the Writing and Literature award for his latest book, The Third Plate: Field Notes on the Future of Food, which was one of the most hotly anticipated food books of 2014.

In it, Barber surprised readers by proposing to revisit the gastronomic paradigm he helped popularise – seasonal, local foods – for a new philosophy that eschews the “cherry-picking” of desirable and resource-intensive foods in favour of a more integrated system that values esthetically imperfect produce, grains and legumes.

In 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture, a working four-season farm and educational centre about 50km north of New York.

Ingredients are sourced from surrounding fields and pastures, and guests dine on a “Grazing, Pecking, Rooting” meal that depends on seasonality.

The tasting menu is US$218 (RM800).

For the 25th anniversary, organisers of the James Beard Foundation Awards hosted the gala in Chicago – the first time the event has taken place outside New York. – AFP Relaxnews

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