Behind the Chef's Swinging Door - Gallery
Ever wonder what the world’s most renowned chefs cook for their restaurant staff? A new book captures 18 epic family feasts
Written by Lindsay Silberman
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Restaurant: Blue Hill at Stone Barns
Location: Pocantico Hills, New York
Head Chef: Dan Barber
Meal: Emmer Wheat Foccacia. Heirloom tomatoes top a rich sauce prepared with plum tomatoes and garlic. The mixture is spread over a browned wheat focaccia infused with dehydrated tomato powder, a sprinkling of sea salt and a dash of olive oil.