After hearing chef Dan Barber describe his dishes as “unconstructed,” we wanted to experience the beauty that he and so many other people describe. Unfortunately, we’re based in Minnesota and we’re a public radio gig, which means we don’t quite have the funds to fly to the Pocantico Hills for a gourmet meal. Fortunately, we found a set of wonderful photos documenting the ulterior epicure’s nine-course meal in the early autumn of 2007, along with his review. His set up and conclusion are reason enough for reading why Dan Barber matters in this food-to-table movement. Bon appetit!
December 14, 2010