Chef Barber's philosophy of cooking with only local ingredients, coupled with his culinary talents, has enabled him to expand his Manhattan restaurant from a casual neighborhood joint into a fine dining experience. Chef Barber harvests crops from his family's farm in the Berkshires, then returns to his newest outpost at The Stone Barns Center for Sustainable Agriculture. Recipes: "Ode to the Chicken" Soup; "Best of the Greenhouse" Salad.
Visit the Website: www.chefsafield.com
Episode #210 / Length: 26 minutes