Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Bars restaurants, will add a new dimension to the farm-to-table outlook with his new project, “The Kitchen Farming Project.”

Dan Barber, the American chef of Blue Hill and Blue Hill Stone Bars, who is one of the pioneers of the farm-to-table movement with his dedication to local and organic products, will add a new vision to this movement with his new project. Starting with the world-famous Blue Hill at Stone Barns Center for Food & Agriculture, the Kitchen Farming Project aims to grow the food chain and save small farmers from the disappearance of restaurant customers. This project will be a process in which 3 chefs from Blue Hill kitchen record the stages while planning, planting and harvesting their small gardens and then create the stories of their own recipes. According to the new on Fine Dining Lovers, “If you sign up you’ll get step-by-step recipes for what you need to start their own garden,” said Barber. “You’ll get a list of the basic tools you’ll need. We’ll hold your hand through every stage, with very detailed plans and a step-by-step video guide. You’ll be taken all the way through weeding and harvesting, and then we’ll take you into the kitchen with the ingredients.”



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