Green eggs and ham can be so plebian. How about tummy-trading-up to green eggs and Steak? Both Blue Hill’s are holding their first annual Steak & Eggs lunch where they will offer their rendition of the American classic at Blue Hill and Blue Hill at Stone Barns with pastured eggs from Stone Barns, grass-fed Herondale and Fleisher’s beef, and an array of Bloody Marys (Green, Bull’s Blood Beet, Unbloody – to name a few). Blue Hill farmer Sean Stanton, Jerry Peele of Herondale Farm, and Joshua and Jessica Applestone of Fleisher’s Grass-fed and Organic Meats will be on-site to teach us just how delicious going green (and grass-fed) can be.
April 19, 2009 – 12:00pm – Blue Hill at Stone Barns
reservations 914.366.9600
April 26, 2009 – 12:00pm – Blue Hill in New York
reservations 212.539.1776
The cost for the 4-course luncheon menu and Bloody Mary pairing is $75 per guest (exclusive of tax and gratuity).
A little background info FYI: Occupying 138 acres in Great Barrington, Massachusetts, Blue Hill Farm has been in the Barber family for three generations and served as the inspiration behind both Blue Hill restaurants.David and Dan Barber have spent the last few years re-establishing Blue Hill Farm, which is now home to many happy cows, pigs and chicken. They are already supplying restaurants with their farm-fresh vegetables, grass-fed meats, and fresh milk, and have renovated the dairy barn which will be the future home of Blue Hill Farm Cheeses.
Click here for reservations.