It's a new day at Stone Barns Center! Join us for exciting new programming including behind-the-scenes culinary research tours and tastings, farm tours, cooking classes and butchery demonstrations. Stone Barns Center has partnered with Hemlock Hill Farm to offer pasture-raised turkeys for the Thanksgiving holiday.
We are also excited to offer a pre-packed, seasonal vegetable box and la carte meat, vegetables, eggs and honey. The Arts & Ecology initiative at Stone Barns works in collaboration with chefs, land stewards, artists and designers to highlight handcraft rooted in an ecological food culture.
We are also excited to offer a pre-packed, seasonal vegetable box and la carte meat, vegetables, eggs and honey. The Arts & Ecology initiative at Stone Barns works in collaboration with chefs, land stewards, artists and designers to highlight handcraft rooted in an ecological food culture.
Services
Donate https://stonebarnscenter.org/about/support/donate
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Each week, Stone Barns delivers 30 shares of fresh produce to the Brownsville Community Culinary Center, a nonprofit culinary training organization for residents of Brownsville, Brooklyn. Donate today to help us deliver this fresh food to neighbors in NYC and beyond. Your gift to Stone Barns Center could be matched dollar for dollar by your employer.
Fall Programs
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It's a new day at Stone Barns Center! If there's one thing we've learned over the past year and a half, it's that a sustainable food system requires a strong food culture to support it. Our Fall programming doubles down on exactly that: At every turn, you will taste the work of our farmers and artisans in collaboration with Blue Hill's chefs, bakers, fermenters and butchers.
Farm Share
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Join the Stone Barns Farm Share! We're enjoying the most delicious flavors of the season; tomatoes, peppers, eggplants, potatoes, summer squash and melons. Our farmers started these crops months ago-in the spring or even winter-and they are so excited to celebrate this peak moment with our community.
Residency Ceramics
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The experience of flavor begins in the soil. The intimate partnership between a land steward and a chef holds the key to unlocking how flavor is translated to a diner. But the connection of a meal to nature does not end with the food we eat. As we experienced through the Chef in Residence at Stone Barns program, a tablescape setting can form an essential component of building a relationship between diner and the surrounding ecosystem.
Chef in Residence
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For nearly two decades, Stone Barns Center and Blue Hill restaurant have brought farmers and chefs together to push the boundaries of sustainable farming and eating. But during the pandemic, as the inequities of our food system were thrown into high relief, we knew that meeting the moment required more.
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