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TRADITIONS
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Time seems to go by so fast right now. Everyone is busy, technology continues to change very rapidly, and trends come and go quickly. While sometimes it is fun to take advantage of the pace, it is important to not forget the past. Our history is the basis for what we now know and really, who we are. In most fine restaurants, there is a daily ritual called “family meal”. It is a time, before dinner service begins, where the staff eats a meal together. This time is important because it allows us to not only have our dinner, but it provides us a few moments when we can discuss that evening’s menu and how the service should go. It also is the time when we can really talk to each other. Today I invite you to join us for family meal at Le Bernardin as I prepare a classic dish that my grandmother used to make—stuffed capon. The memory of this recipe is the inspiration that led me to create it for my staff but also, I am reminded that the cooking technique is classic. Later, you will visit with me in my home kitchen to use some of the same techniques to make a roast chicken with a salad and vinaigrette that is also inspired by my grandmother. Recently, I visited Stone Barns, a historic and beautiful farm that is a wonderful example of sustainable living and agriculture that is just an hour’s drive from New York City. It’s a complete farm, where animals, vegetables, fruits and honey are grown in a way that complements the environment. The visionary behind all of this is Dan Barber, who is a chef, a farmer, and a bit of philosopher. Dan has been working the land and his restaurant, Blue Hill at Stone Barns since 2004. Using classical culinary training and years of experience, Dan has turned this educational agriculture center into, not only a place to witness traditional and cutting edge techniques in farming, but to enjoy one of the country’s best restaurants—a real dining destination. Blue Hill at Stone Barns is the ultimate example of what happens with the farm and restaurant become one.  
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