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Ingredients
- Amazing brioche with a ricotta – made table-side from the farm’s milk
- Maple water from their own maple tree
- Mini beet burger
- The best runny farm egg and edible soil I’ve ever had
- Hake and razor clams
- A still life of seasonal vegetables and locally sourced beef
- SUMMER - Blue Hill at Stone Barns
- Highlights:
- Head cheese in thin, crispy chip form served on branches, brought to table bonsai style
- Liver mousse sandwiched between two bittersweet chocolate crisps
- Embryonic egg yolks – dried and shaved over pasta table side as you would cheese. A salty dust like Chinese salted egg yolks
- Young squash and zucchini “spaghetti” with a yolk on top
View Full Recipe at Chubby's New York Food Diary
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 172 | |
| Calories from Fat 87 | 51% |
| Total Fat 9.95g | 12% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 196mg | 8% |
| Potassium 1003mg | 29% |
| Total Carbs 12.83g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.46g | 5% |
| Protein 11.48g | 18% |
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