You know that old saying “You are what you eat”? But what are
you eating. Have you thought about
it?
We’ve heard a lot in recent years about
farm fresh restaurants and we’ve seen an increase in the number of farmer’s
markets and community gardens. At times,
it seems like just a trend, but for one internationally known chef, it’s a way
of life. One that he hopes others will
continue to learn about and embrace.
Dan Barber, of Blue Hill New York, is a well-known chef based in
New York City. That is possibly the last
place you would expect to find one of the pioneers of the “farm-to-table”
movement. His inspiration stems from
Blue Hill Farm in Massachusetts, which has been in Dan’s family for years.
Dan is considered by some to be one of the top “celebrity chefs”. In 2009, Dan was named the Nation’s Top Chef
by James Beard. He even dabbled in
reality TV and was a guest judge on Bravo Channel’s Top Chef TV series.
In addition to receiving numerous culinary awards,
Dan is quite an accomplished writer. His
articles have been featured in many fine publications, such as The New York
Times, Food & Wine and Martha Stewart Living. Some may remember a few years back, Blue Hill
New York was even chosen as the spot for a seemingly impromptu date night by
President Obama and The First Lady.
But more important than the recognition and the rubbing of elbows
with the rich and famous is perhaps getting his message out there. Know what you are eating. Then take it a step further. Know what your food is eating. Where is it coming from – do you know? Do you care?
Our food, for the most part has become so over-processed and far from
nature. Why is that?
Dan’s overall theme seems to be that of getting back to
basics. Back to a time when people knew
their local farmers and cooked with the freshest most basic ingredients. I wanted to reach out to Dan and ask him a
few questions, but knowing that he has been interviewed by the who’s who in the
culinary world was a bit intimidating.
So I decided to try something a little different. A little more along the lines of "back to
basics", if you will.
And so, I am pleased to bring you the interview of Chef Dan Barber
by Mr. Adam Rapp, my eleven year old son:
Adam
Rapp: What is
the easiest fruit and veggie to grow if you haven't done any fruit or veggie
growing before?
Dan
Barber: It depends on where you're growing it. But
I’d start with a carrot. In the Northeast, the winter frost makes them
impossibly sweet.
AR: Did you like to cook when you were a
kid? If so, what kind of stuff?
DB:
The
brookie. Half brownie, half cookie. My greatest invention.
AR: Do you ever eat junk food?
DB: Not junk
food, but late at night I tend to swipe sweets from the pastry station.
AR: How do you feel about kids menus in restaurants?
DB: Sometimes I
crave the simplicity of kids menus, but I still wish they were more
adventurous, and vegetable-friendly.
AR: Were you nervous when The President came to eat at your restaurant?
Did anything go wrong?
DB: We found out
he was coming about 15 minutes before he arrived. But I still found time to be
nervous.
AR: Do you
think writing a cookbook for kids would be a good idea? I do.
DB: Absolutely. And it sounds like you should
write one.
AR: Do you
play any sports?
DB: I played competitive tennis until I was
21. Now I run.
AR: Do you
have a number one favorite dish to make?
DB: How about pasta and tomato sauce? There isn't
anything much better than that in the middle of the summer.
AR: What are some good snacks for
kids to pack for school?
DB: Fruit and yogurt, and lots of
gorp.
AR: My sister (Alexa, age 5) hardly eats any vegetables. How do we get
her to eat some?
DB: Come to Stone Barns (or visit another farm)
and have her pick her own. She’s more likely not only to give one a try, but to
enjoy it.
A big thank you
to Chef Dan for his time and to Irene Hamburger, for all her help! For more information about Dan Barber and the
Blue Hill restaurant group, click here
For more information about farmer's markets in NoVA, click here.
