This past Wednesday I invited my sister on a lunch date. We are new to the world of those who languidly lunch in the midday and we were most excited to begin our foray into this new world at the Flying Pig on Lexington, in Mount Kisco.
The Flying Pig, not to be confused with April Bloomfield's Spotted Pig in the West Village, has a clear enough manifesto: buy local, cook local, serve local to introduce diners to the abundance of high-quality produce and livestock from the Hudson River Valley and other nearby farming regions. This is a manifesto I can appreciate, but I was curious to see how a restaurant in Westchester could truly live by it (see my Monday, May 18 for my review of DC's Founding Farmers, another restaurant striving to uphold the local food movement values by serving what they call "true food & drink").
I was pleasantly surprised. The Flying Pig is a bit tricky to spot on the road, but upon entrance, the pig rules--in a good way. There are cleverly painted signs of pigs with mottos like "Be Nice or Leave" (a motto developed in New Orleans). The vibe is comfortable with an upscale tinge to it. Diners, ranging from chatty Westchester moms debating the virtues of Facebook to business partners discussing the latest market statistics, are generally well dressed and respectful of the placidity that is nursed by the pale wood paneling, soft music, and gentle lighting. The service is also respectful of the diners: They are attentive from a far and can sense when you are ready to order or need a fresh drink. Although pleasant, the waiters should lend more guidance and insight about the menu and about the restaurant's philosophy as that would only increase the diner's appreciation of the food. My favorite part about the pre-meal experience however lies in the bread diners are presented with shortly after being seated. They are not typical rolls, more of a tempting hybrid between biscuits and scones, with a hint of cheddar running through them. Basic common sense was all that kept us from escaping surreptitiously with pail in hand.
My sister and I, though tempted by the avocado and cheddar sandwich and the chopped salad with lentils, both decided on the veggie burgers. As a new vegetarian (and a home-cook who has tried many times to create a yummy version from scratch), I was especially intrigued by the veggie burger, which comes with grilled red onions (locally grown) and luxurious avocado slices (mid-bite in the back of my mind, a pang of guilt hit. There is no way those avocados are local) and chewy, toasted multi-grain bread with a veneer of not-quite-basily-enough aioli. On the side, we both thoroughly enjoyed the couscous and fresh vegetable salad as a sort of nouveau take on pasta salad and the lightly dressed tender arugula leaves.
We both thought that the $12 price tag for these delectable burgers seemed a bit steep, considering it was midday in Westchester, not midday in Midtown. But, after some consideration, we realized a few things. First, this is not going to become a replacement for an everyday, run-of-the-mill, grab-and-go lunch. It is intended to be special, yet accessible. And it is. Second, supporting local agriculture often means a more expensive up-front cost--without the hidden costs to society or the environment. Third, we have never gotten so much pleasure out of twelve dollars.
Friday, May 29
Thursday, May 28
Blue Hill at Stone Barns
I got so distracted writing my recipes and pontificating about vegetarianism that I almost forgot to post my blog entry about my visit (along with my teacher Mr. Weisler and my sister Alena) to Blue Hill at Stone Barns, in Pocantico Hills.
Blue Hill is the better-known, better-liked, and better-tasting of the farms that I've been to thus far. Not to any fault of the others, but Stone Barns is simply much wealthier and as a result can provide a gorgeous and delicious face to the local food movement. The drive up is easy and pleasant enough (although be careful Mapquest directions do not take you to Tarrytown--for some reason this is a common mistake that it does) and once you see the rolling hills of the farm and the deep chocolate brown cows, you'll know you are going to spend the afternoon the right way. They have a plethora of classes, touring opportunities (we took ourselves around and there is a "self-guided walking tour map" that is very helpful in addition to just following the signs). Everything from watching the newly-sheared sheep to admiring their greenhouses is open to visitors...although my fellow visitors were not quite as interested in the manure houses as I was. Strange, isn't it?
When you tire of watching the hogs and smelling the tall herb bushes, you can take a break at the Blue Hill Cafe which offers a changing menu, usually with a "salad bar" type thing that has freshly prepared foods using the farm's produce, sandwiches (tuna, "bologna," and pb&j for the yunggins, and if you're lucky a delicious brocolli rabe and cheddar panini--bellisimo [shout out to Zander Abranowicz!]). The best part, or most dangerous part depending on your perspective, of the Cafe is that the walk to order your food is lined with delectably fresh cookies, bars, granolas, jams, and other preserves. Usually, when I go with my father on lovely Saturday afternoon jaunts, we finish a little snack before our actual meal. "Just to tide us over" or "nobody else has to know" are usually our cover-ups and justifications. But there is no other justification for why the food is so delicious other than this: fresh products, cooked simply, served accessibly. My sister and I both got squares of fresh vegetable and potato frittata (we may have also shared an incredible peanut butter cookie) and Mr. Weisler got the tuna sandwich with humanely raised oil-packed tuna and farm-fresh lettuces. We did not venture into the main restaurant there which is much fancier and more expensive, but word on the street is that it is an epicurian delight.
We all thoroughly enjoyed our lunch and our refreshing iced teas (Harney & Sons--which packages its teas in upstate NY and features a variety of hot and cold teas and supports 1% For the Planet, a group of businesses that donate 1% of their profits to environmental conservation groups) and though we didn't buy water this time, choosing just to sip it from our metal bottles, we did notice the water sold at the Cafe is Keeper Springs water, a project of Bobby Kennedy Jr. who is a great friend of my aunt and uncle and an even greater advocate for clean water through his tireless work with River Keepers. Another boon of eating there is the use of recycled and non-plastic/petroleum products--something I constantly struggle with. I feel guilty and a bit upset each time I use a non-recycled or recyclable product and the waste associated with eating-out is astounding. If we each ate more meals in or more meals contained in reusable materials, we would each be doing a great service to our environment and to our wallets.
Blue Hill at Stone Barns, which was even the site of a Top Chef competition, is a perfect place to introduce yourself or others to local food and the farm-to-food movement. It is beautiful and stereotypical looking with many surprises in the fields and on the tables.
Blue Hill is the better-known, better-liked, and better-tasting of the farms that I've been to thus far. Not to any fault of the others, but Stone Barns is simply much wealthier and as a result can provide a gorgeous and delicious face to the local food movement. The drive up is easy and pleasant enough (although be careful Mapquest directions do not take you to Tarrytown--for some reason this is a common mistake that it does) and once you see the rolling hills of the farm and the deep chocolate brown cows, you'll know you are going to spend the afternoon the right way. They have a plethora of classes, touring opportunities (we took ourselves around and there is a "self-guided walking tour map" that is very helpful in addition to just following the signs). Everything from watching the newly-sheared sheep to admiring their greenhouses is open to visitors...although my fellow visitors were not quite as interested in the manure houses as I was. Strange, isn't it?
When you tire of watching the hogs and smelling the tall herb bushes, you can take a break at the Blue Hill Cafe which offers a changing menu, usually with a "salad bar" type thing that has freshly prepared foods using the farm's produce, sandwiches (tuna, "bologna," and pb&j for the yunggins, and if you're lucky a delicious brocolli rabe and cheddar panini--bellisimo [shout out to Zander Abranowicz!]). The best part, or most dangerous part depending on your perspective, of the Cafe is that the walk to order your food is lined with delectably fresh cookies, bars, granolas, jams, and other preserves. Usually, when I go with my father on lovely Saturday afternoon jaunts, we finish a little snack before our actual meal. "Just to tide us over" or "nobody else has to know" are usually our cover-ups and justifications. But there is no other justification for why the food is so delicious other than this: fresh products, cooked simply, served accessibly. My sister and I both got squares of fresh vegetable and potato frittata (we may have also shared an incredible peanut butter cookie) and Mr. Weisler got the tuna sandwich with humanely raised oil-packed tuna and farm-fresh lettuces. We did not venture into the main restaurant there which is much fancier and more expensive, but word on the street is that it is an epicurian delight.
We all thoroughly enjoyed our lunch and our refreshing iced teas (Harney & Sons--which packages its teas in upstate NY and features a variety of hot and cold teas and supports 1% For the Planet, a group of businesses that donate 1% of their profits to environmental conservation groups) and though we didn't buy water this time, choosing just to sip it from our metal bottles, we did notice the water sold at the Cafe is Keeper Springs water, a project of Bobby Kennedy Jr. who is a great friend of my aunt and uncle and an even greater advocate for clean water through his tireless work with River Keepers. Another boon of eating there is the use of recycled and non-plastic/petroleum products--something I constantly struggle with. I feel guilty and a bit upset each time I use a non-recycled or recyclable product and the waste associated with eating-out is astounding. If we each ate more meals in or more meals contained in reusable materials, we would each be doing a great service to our environment and to our wallets.
Blue Hill at Stone Barns, which was even the site of a Top Chef competition, is a perfect place to introduce yourself or others to local food and the farm-to-food movement. It is beautiful and stereotypical looking with many surprises in the fields and on the tables.
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