# Blue Hill
At Semproniana in Barcelona, Ada Parellada makes a statement about food waste by turning castoffs into cuisine
Adam Kaye and Jonathan Adler during the final Sausage and Beer Festival at Blue Hill at Stone Barns just north of New York City.
Dan Barber opened the Manhattan location of Blue Hill first, in 2000.
The yogurts come in unique flavors including carrot, tomato, and beet
Outstanding Restaurant Nominees 2013
On a journey to go to all of this year's nominees for the James Beard Outstanding Restaurant Award, we head to New York City
Jack Algiere of Stone Barns describes his methods for producing sweet, thriving spinach in the cold
Blue Hill at Stone Barns' chef and owner talks about the importance of quality vegetables
A chef at the forefront of marrying Innovative new American cuisine with locally-sourced and sustainable ingredients