Boston Flora

Tag: Dan Barber

  • Thursday, May 25, 8:00 am – 3:30 pm – Taste of Stone Barns

    A special field trip has been planned by the Berkshire Botanical Garden on Thursday, May 25. Visit farm-to-table restaurant and farm Stone Barns Center in Pocantico Hills, NY. The Dan Barber operation was once the dairy operation for the Rockefeller family. This extraordinarily beautiful farm practices resilient, transparent, four-season agriculture and partners with Blue Hill, a Manhattan restaurant owned by Dan, David and Laureen Barber, whose family has a long history in the Berkshires. This 90-minute walking tour is led by knowledgeable farm staff and provides an intimate, behind-the-scenes view of the farm. Participants will walk through the greenhouse and growing fields, and meet the animals raised on the farm to learn about the Center’s methods of raising livestock and growing vegetables sustainably. Learn why we believe that good food, grown well, can change our food system. Participants will learn about the Center’s methods of raising livestock and growing vegetables sustainably.  Following the tour, savor the bounty of the harvest with a “Taste of Stone Barns” lunch. BBG Members $90, Nonmember $100. For more information and to register visit www.berkshirebotanical.org. Travel by passenger van, departing BBG at 8 am.

  • Mondays, October 1 – December 3, 7:00 pm – 2012 Food & Science Lecture Series

    Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.”

    The lectures, while related to the course, are not a replication of the course content.

    All talks will take place in the Harvard Science Center at 1 Oxford Street, Cambridge, MA (unless otherwise noted).
    All talks will begin at 7 p.m..

    Each talk will begin with a 15-minute lecture by a member of the course staff, which will discuss one of the scientific topics from that week’s class.
    Seating for all lectures (except the ticketed lecture with Ferran Adrià on December 3) is first come, first seated. In previous years, many of the talks were already full before they started, but we have a larger lecture hall this year, and can therefore accommodate more people.
    Questions regarding the public lecture series: candujar@seas.harvard.edu
    Lectures will be available for viewing live online. Watch the live stream. Past archives are available at http://video.isites.harvard.edu/liveVideo/liveView.do?name=Science_Cooking_2012
    Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check).  More details may be found at www.seas.harvard.edu/cooking

    The schedule:

    October 1: Fina Puigdevall and Pere Planaguma of Les Cols, and Paco Perez of Miramar.

    October 8: Raul Balam Ruscalleda of Moments.

    October 15: Jose Andres, of Think Food Group, minibar, and Jaleo (also an Iron Chef)

    October 22: Wylie Dufresne of wd-50, and Top Chef Masters

    October 29 – Dan Barber from Blue Hill Farm

    November 5 – Joanne Chang of flour bakery

    November 12 – Jack Bishop, Editorial Director at Cook’s Illustrated and an editor on The Science of Good Cooking, with his associate editor Dan Souza

    November 19 – Nathan Myhrvold, former Microsoft CTO, co-founder and CEO of Intellectual Ventures, and author of the massively expensive Modernist Cuisine: The Art and Science of Cooking (image below)

    November 29 – David Chang of momofuku and Carles Tejedor of Via Veneto

    December 3 – Ferran Adria, elBulli Foundation

    Harvard thanks sponsors Alicia Foundation, Think Food Group, Whole Foods Market, and Xertoli.