The restaurants and chefs have been the subject of more than their share of interest by members as posts in various threads on various eGullet boards will attest. It's been rewarding to learn that this interest has not been one sided. In an article on "America's Best Chefs" in this issue of Food & Wine, Michael Anthony noted that his current obsession was eGullet.com, or as he put it, "eGullet.com, It's a website for food fanatics."
For those not familiar with Blue Hill or the chefs, read on.
Located in a land-marked, old 'speakeasy' just off Washington Square Park in the heart of New York City's Greenwich Village, Blue Hill Restaurant opened in April, 2000.
Blue Hill is dedicated to creating a new category of neighborhood restaurant that maintains the classic attributes of warmth and affordability while delivering superior food and service.
The family proprietors, David, Laureen and Dan Barber have assembled a team of talented professionals who share their vision. Dan has created a menu that reflects their mutual passion for fresh, seasonal food, simply prepared and beautifully presented.
Dan, a native New Yorker, began cooking for family and friends at Blue Hill Farm in the Berkshires. It was there that he was first introduced to and gained respect for locally grown and seasonal produce. After receiving his degree from Tufts University in 1992, Dan apprenticed at such celebrated restaurants as Chez Panisse and Joe's in California and Michel Rostang and Apicius in France.
Five years ago, determined to demonstrate his philosophy of cooking with fresh ingredients, Dan established Dan Barber Catering, Inc. He quickly earned a reputation for providing warm and attentive service along with unique menus. In 1999 Dan Barber Catering, Inc. was named one of the top New York catering companies by New York Magazine.
Over the past year, Dan has seen Blue Hill grow from a "noted" neighborhood restaurant to a 2001 James Beard Award nominee for best new restaurant. His vision of serving an uncomplicated, ingredient-driven menu without a great deal of fuss has been realized.
Chef Michael Anthony's love for cooking was fueled during his years in Japan. The clean and fresh Japanese aesthetic along with the seasonal approach to cuisine inspired Mike to continue his culinary education. Graduating at the top of his class with a C.A.P. de cuisine from Ecole Superieure de Cuisine Francaises, Paris, Mike spent the next three years training in France's finest restaurants including Chez Pauline and L'Auberge de Tal Moor. It was during his tenure with Restaurant Jacques Cagna, that he met and worked with Dan Barber.
In 1995, the opportunity to work at Restaurant Daniel brought Mike back to the United States. Two years later, excited by the prospect of greater responsibility and autonomy, Mike joined March Restaurant as Sous Chef and was later promoted to Chef de Cuisine.
Blue Hill is happy to welcome Mike as executive chef. He will continue to promote Blue Hill's market driven and ambitious menu as well as contribute his extensive knowledge of traditional French and international techniques
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