In today’s final post about Blue Hill, our desserts and a tour of the kitchen! After we finished our savory courses, we were given the option to move outdoors to finish our meal. It was around 10pm when we went outside but we accepted the invitation to sit on their patio because it was a […]
Today: From Hudson Valley For our Hudson Valley courses, we started off with a farm fresh egg with asparagus: While David received the gnocchi with mushrooms and pureed peas: Next, we had two different types of butter from two different cows: The chefs at the farm were experimenting with two different cows – feeding each […]
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 […]
Day two: from the field. We were really pleased with the different types of amuse bouches we received at the beginning of our meal as well as the green market course. For our next course, we received dishes “from the field”. To start, servers brought different types of ricotta that were made from their farm’s […]
Blue Hill was a really amazing meal that took almost six hours to finish. Since it was such a long meal, I thought I’d split it into separate posts for each course. Day one’s post: Blue Hill amuse bouches and from the green house. A very belated birthday post from our celebration dinner at Blue […]
