Dan Barber first opened Blue Hill in New York City in 2000. In 2004, Blue Hill at Stone Barns restaurant and the Stone Barns Center for Food and Agriculture opened their doors in Pocantico, New York.

Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.

He has addressed local food system issues through op-eds in the New York Times and his writing has been incorporated into “Best Food Writing 2004” and “Best Food Writing 2005”.

In the summer of 2002, Food and Wine Magazine featured Dan as one of the country’s “Best New Chefs.”   Both Blue Hill and Blue Hill at Stone Barns have received Best New Restaurant nominations from the James Beard Foundation, and in the spring of 2006 Dan was awarded Best Chef: New York City.

Dan has been featured in the New Yorker, Gourmet Magazine, CBS Sunday Morning, House and Garden, Martha Stewart Living, Breathe, and named as “the next generation” of great chefs for Bon Appetit’s 10th annual restaurant issue.

The Food for Thought Festival is free and open to the public. 
Events at the Festival will include:            

Informational and interactive displays by over 60 local organizations and businesses.

The Food for Thought Recipe Contest.

Speakers and Presentations.

Cooking Demonstrations by guest chefs.

Live Music, Kid's Activities, Animals, Great Food, and More!

     Food for Thought Festival 2007