Blue Hill at Stone Barns

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 cow’s milk. They had two different types of ricotta, spooned them into two separate bowls and then mixed them into a third bowl:

The finished product:

We were instructed to eat the fresh ricotta with whole wheat brioche:

The ricottas were very different: the one on the left had a garlic taste and was much more pungent than the subtle ricotta on the right. They were all really creamy and delicious, especially since they were made from the cows milk right from the farm’s cows.

Next, we had asparagus spears and shaved pork fat served on a wood plate shaped like a slice of pizza:

Tomorrow: from the pasture, from the rivers, from the lakes