Blue Hill Grills at Stone Barns

Mid-winter outdoors barbecue grill complete with fire and snow at the Blue Hill at Stone Barns' third annual Blue Hill Grills.  The custom-made grill, a modified Argentine asado from GrillWorks, burned wood on one side, away from the food. After the wood turned into charcoal, it (sans fire) is moved to the other side to cook and smoke the meat.  Because the meat is never grilled over direct fire, it has a lovely smoked taste without any dry bitter black burnt crud.  All the dishes had at least one main ingredient that was grilled, even the grilled apple strudel dessert and the smokey-flavored vanilla ice-cream (how the heck did they do that?). 

Communal seating meant we ate with John and Nathalie Fischer from the Culinary Institute of America at Hyde Park.  Because many of the staff at BH@SB graduated from CIA, they worked hard to please their former mentor.  Our entire table benefited from this extra TLC from the staff, although I have to say the ballet-like synchronized serving was kind of weird.  The 4 waiters would circle our table of 8 diners, wait for the head waiter's cue, and then place our plates on the table in perfect unison.  It was like watching synchronized swimmers - fascinating, but kind of weird.  Also at our table was Greg the Farmer.  Except Greg the Farmer could also talk in depth about carbon footprint, how to turn lobster shells into charcoal, and sustainable farming issues.  There are only 3 official farmers at Stone Barns, and it appears being a scientist/genius is a prerequisite.