Blue Hill at Stone Barns

Day three: from the pasture, from the rivers, from the lakes

In between courses, the servers had interesting stories and tidbits to share about the farm and the restaurant. After our course from the field, a server brought by four different types of grains to prepare us for our next course:

Servers brought by a mixture of the four grains and lentils:

And then brought by three cod fish heads and maldon sea salt:

A closeup of the fish:

We were instructed to eat the cheeks and the collarbones, the sweetest part of the fish. It was definitely a delicacy, but also kind of funny because we were the only all-Asian table at the restaurant and we were also the only table presented with the fish heads while the other tables were given the belly of the cod.

The meat was very tender and some parts were a little on the raw side but it was surprisingly very meaty. We ate through all of the fish heads and were actually surprised how large the fish heads are.

Next, we were finally served the bread course – warm, fresh, whole wheat bread shaped like a bunny:

With fresh butter and carrot and celery salt:

The butter was absolutely the best butter we’ve ever had – so fresh, creamy, and slightly sweet.

Tomorrow: from Hudson Valley.