We celebrated the May birthdays with drinks on the terrace at Blue Hill at Stone Barns. What a treat!
The beautiful old Hay Loft.
Philippe shows us the manure shed.
The elaborate and wonderful grill, where, besides cooking and smoking, they turn bones into charcoal, and use the ashes to flavor dishes from pork to cheese.
Of course I have to document every cocktail.
Vegetables on a plate. (Formerly known as vegetables on a fence.)
Fresh and lovely. Lightly salted and tender as could be.
Happy friends.
Bolted bok choy flowers with shiso honey and brown-butter butter.
Snipping the bolted flowers onto the plate.
Hakurei Turnips and poppy seeds:
She shakes the seeds from the dried poppy.
Elderflower tempura.
Popcorn on the cob with fennel pollen, cat tail, pepper skin and tomato skin.
Edible weeds!
Pork liver pate with chocolate.
Cut rhubarb.
Stunning wine.
Stunning view:
Irene got us a beautiful sunset.
The gang:
We leave surrounded by twinkling lights.
