The Chef in Residence program launched in January to bring visiting chefs to collaborate with Stone Barns and Blue Hill farmers, cooks, educators, and artisans. Season Two of the program, which runs from May to September, was inspired by the question, “What do Americans eat when they eat out for dinner?”
“It’s a celebration of complex, delicious traditions that comprise the American foodscape, carried out by chefs who are deeply rooted in connections to agriculture and the cuisines they would share,” says Chef Dan Barber, co-owner of Blue Hill at Stone Barns.
Featured chefs for Season Two are: Pitmaster Bryan Furman (barbecue, May 12) and Chef Pam Yung (pizza, Aug. 25-Sept. 18) who will offer outdoor dining in a casual atmosphere with diners invited to explore the farm to learn more about the ingredients and practices behind their meals. Chefs Jorge Vallejo (Mexican tradition, June 2-26), Jonathan Tam (Cantonese tradition, June 30-July 24), and Adrienne Cheatham’s (Southern/soul food, July 28-Aug. 21) residencies will follow a tasting menu format in the dining room.
The launch comes as the organization names Rick Parnell as its new executive director. Parnell will be responsible for integrating the agricultural and culinary innovation of the center’s expanding campus. He joins Stone Barns from the Foundation for Climate Restoration, an organization dedicated to reducing carbon dioxide levels, where he served as the president and CEO.