Jean and Chef Dan Barber at Blue Hill at Stones Barns, 2015
This writing sample was presented at the American Anthropological Association’s Annual Conference on November 18, 2015, as part of the a panel titled: Chefs, Cuisine, & Convergence. Click here to see the paper.
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Images & Dishes (left to right): Deviled Eggs- Pork Jowl Toasts, Harissa Aioli, Charred Scallion; Tête de Cochon Sandwich- Pork, Sriracha Aioli, Pickled Carrots, Cilantro, Charred Pullman; Beet Tartare- Red Beet, Arugula Coulis, Shaved Walnut, Whipped Goat Cheese, Fried Beet Tops, Golden Beet Vinaigrette, Beet Powder; Corn Chowder- Corn, Potato, Maitake, Smoked Sungold and Cherry Tomato Jams, Pickled Corn Relish, Chili, Garden Herbs; Pan Seared Striped Bass- Sweet Soy Glaze, Jicama Slaw, Truffled Watercress and Red Beet Emulsions.
All images of dishes featured on this website were cooked by Jean unless otherwise noted