Hot Plates | July 21, 2008

After initial efforts met with wild applause, Chef Adam Kaye’s house-cured charcuterie range has expanded. Now Stone Barns preserved meats and terrines are being showcased in the second table-side service available at Westchester’s premier farm to table restaurant (the first was tea-lit, tableside tisane snipping). Loaded with an antique, hand-crank Engel rotary slicer, the cart is wheeled tableside to provide luscious slices of peppery beef salami, silken lanzo, soppressata, a not-so-sec saucisson sec, and a lush, foie gras-esque pork terrine made with hearts, lungs and lots of Madeira. Best of all is Kaye’s witty take on plain ol’ baloney – here a finely ground pork sausage, on the style of italian mortadella, but also strangely evocative of the Oscar Meyer cold cut. Think of it as the blister-pack luncheon meat of the gods. 

This summer, Blue Hill at Stone Barns will continue its experiment of offering only tasting menus during dinner. According to General Manager Philippe Gouze, the menus, offered in either five ($95) or seven courses ($125), are the best way for Blue Hill at Stone Barns to communicate its mission. And while the charcuterie cart is not included in the tasting menu price, we feel that $28 is a bargain for these slices of pig heaven.

Blue Hill at Stone Barns
630 Bedford Road
Pocantico Hills, NY 10591

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