This month in Book Club we are talking about The Third Plate by Dan Barber. Barber is an upscale chef in New York, and he believes that the trends set in more fashionable cuisine trickle down to set the food trends in grocery stores and on people’s tables. Barber is fascinated with the idea that sustainable food is also often tastier and healthier.
Barber is the chef and owner of the Michelin Star Rated restaurant Blue Hill. There are actually two Blue Hills, both owned by Barber – one in Manhattan and one at Stone Farms. People wanting a more casual experience can stop by Stone Hill’s ‘Cafe and Grain Bar’. This blogger feels that we have reached peak hipster-ism with the phrases “Cafe and Grain Bar” and “Farm fresh lattes.” But it can’t be denied that the jam looks fantastic. He was appointed by President Obama to work on the President’s Council on Sports, Fitness, and Nutrition. He’s received multiple awards from the James Beard Foundation, including Top Chef in America in 2009.
Two of Barber’s passion projects are his book, The Third Plate, which took him ten years to write, and his pop-up restaurant, which took over Blue Hill in Spring 2015. The pop-up was called WastED, and it served food that would normally be thrown out in a high-end restaurant for reasons of style and appearance (not food that was rotten). In this mini-restaurant, Barber wanted to make a point the chefs and home cooks have always used things like bruised fruits and broken clams, but they might not tell you so. Barber wants to make reducing food waste (and resource waste as he is interested in sustainable gardening and animal husbandry) as stylish as anything else in a restaurant. Dishes included fried skate ray cartilage with a dipping sauce infused with whitefish heads and charred pineapple core with lime ice cream. Want to see the menu?
Barber has done tons of interviews. Here’s one where he talks about WastED, writing the book, and that time he got fired because he couldn’t make decent bread, from eater.com
Here’s his TED talk about how to raise sustainable seafood:
And here his is talking about the possibility of cruelty-free foie gras: