EATER
AUGUST 22, 2022
It was served with accompaniments, one of which was an asparagus relish; at another table, the server was explaining how he’d seen the chef arranging the asparagus on her bread like dragon scales while testing out the recipe. Nothing outwardly distinguished her from the other servers, unless you already knew who she was.
EATER
JULY 6, 2022
Farm director Jack Algiere shows onion seedlings to a group of kids visiting Stone Barns in May 2005. Workers plant crops in view of the main complex at the Stone Barns Center for Food & Agriculture in 2005. Tickets to every type of Stone Barns experience are sold via Tock , a reservation platform used by high-end restaurants.
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