By Amanda Neal
Early last Saturday morning, ICC's third Farm-to-Table class met at Grand Central Station, boarded the Metro North train and headed out of the city. The final destination: Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture. As a part of the Culinary Arts plus Farm-to-Table program at ICC, the education concludes with a week-long culinary experience at the farm, learning from the land and cooking with the Blue Hill kitchen team. The students were beyond excited to get their first taste of the farm, and the field trip was nothing short of amazing.
When the students arrived, they were greeted with a warm welcome from Irene Hamburger and Jennifer Rothman, and were quickly whisked away to take a tour of Stone Barns Center's farm. They were surprised to see a greenhouse stocked full of produce in the dead of winter. The farmers gave the students the opportunity to pull “survivor spinach” right out of the ground and to taste it. All reports said it was delicious, surprisingly sweet! After the tour the students had lunch at the Blue Hill Café and a meet-and-greet with Blue Hill chefs and Stone Barns Center farmers. The day concluded
with a charcuterie lesson from Blue Hill Vice President of Culinary Affairs, Chef Adam Kaye. The class was being held in preparation of the restaurant's annual sausage and beer. As Adam described the different cuts of pork, he also provided tastes — ham and speck, just to name a few.
The class had a great experience, and are now more excited than ever to spend a week developing their cooking skills at Blue Hill this June.
Learn more about Culinary Arts plus Farm-to-Table