Word: barber
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...Maestro Auctions sold a jar of Elvis' hair from his barber for $115,000, recalled Dunbar...
...could that foie be reproduced elsewhere? Inspired by what he saw and tasted during his January 2008 visit to Sousa's farm, chef Dan Barber, whose second Blue Hill restaurant is located on the grounds of Stone Barns and who serves as the center's creative director, was determined to find out. He persuaded the center's farmers to dedicate part of their pasture to geese and to feed them the highest quality organic corn. There was only one problem: in his enthusiasm, Barber had somehow missed the importance of letting the birds forage for their own food. Accustomed...
Sousa's visit did not begin auspiciously. For one, he was nearly arrested at Portuguese customs when he tried to change flights in Lisbon with two fresh goose livers packed in his carry-on (the foie gras, much to Barber's chagrin, was confiscated). And his first stop, a tour of a duck-foie gras farm in upstate New York that uses gavage, left Sousa with literal nightmares. That night, he dreamed of hordes of ducks with very long bills...
...Stone Barns, with its pastured livestock and lush vegetable gardens, inspires the Spaniard. Touring the grounds with Barber and Craig Haney, the center's livestock manager, he repeats his verdict on the farm's foie-producing potential. It's exactly what the chef wants to hear, but Haney isn't so easily convinced. Stone Barns may look like someone's idyllic paean to sustainable agriculture, but it's also a working farm, and that means limited resources. After last year's debacle, Haney is letting the geese forage on grass but worries about the lack of acorns. "It doesn...
Does that mean Barber will have to go another year without his own foie on the menu? No one will know for sure until the birds are slaughtered in late fall. But Sousa remains hopeful. "Eventually," he says, "I know they'll get it right...