Civil Eats

There’s nothing New Yorkers love more than a secret, but best things in this city you can’t find, you have to just stumble upon. And boy did I just fall into something amazing.

I’d heard about “secret” supper clubs. The basic concept is that it’s an under the radar local, organic foodie evening seasoned with camaraderie, where you pay a (usually low) flat fee for a dinner in someone’s apartment cooked by seriously talented chefs. Read More

Normally I don’t like soft-boiled eggs.  But there I was, sitting at Blue Hill restaurant at Stone Barns Center for Food and Agriculture in Tarrytown, New York, with a plate of delicately cooked spinach in a savory sauce crowned with a battered, soft-boiled egg and enjoying every last bite.  That is because chef Dan Barber is out to refocus our attention on the spoils of the farm right outside: an 80 acre four-season and pastured livestock farm that grows and raises most of the food served on the premises.  Watching chickens scratch around on pasture, and then enjoying their eggs elegantly prepared is transparency you can taste. Read More