Blue Hill’s Chef Dan Barber on the G9…and the Perfect Cup of Coffee

Blue Hill Chef Dan Barber

Blue Hill Chef Dan Barber

The G9 Chef’s Summit, an annual meeting of the  International Advisory Council of the Basque Culinary Center, aka nine of the world’s top chefs, met close to our home this year in Pocantico Hills, NY, at the revered Blue Hill at Stone Barns farm and restaurant. We spoke with Blue Hill chef and G9 member Dan Barber about what the meeting was all about…and how the world’s top chefs liked our coffee.

What was this year’s G9 conference all about?
This year’s G9 was about bringing together the original producers of grains and seeds together with chefs to get them to think about the products and produce we use before they even hit the field. We all think about sourcing ingredients, and the further back along the chain we go when we think about it, the better. If we get to know the people who are imagining the flavors and textures of the future, we can work together to create that future.

What thing struck you most about this years’ conference?
Mostly the recognition that we may have overlooked breeders in our pursuit to eke out specific flavors and textures. That, and the chance to facilitate the meeting of so many incredible artisans.

So we have to ask, as we talk about the specific ingredients you choose to use at Blue Hill, how does coffee fit into your master plans?
The same way it fit into the conference this year. You have a collection of incredible chefs, breeders, this room full of incredible tasters and people driven by the pursuit of great flavor and we wanted to fuel them with great flavors in their cups. In our restaurant, it’s the diners who we want to provide the best possible tastes. And when we don’t screw it up, I think that’s what we do with your coffee.

 I was really happy at this year’s conference to be able to introduce so many people to Irving Farm and the work you all do. So many people came up to me and said they couldn’t believe Irving Farm Coffee tasted like that.

What’s on your mind, and what are you most excited to work on for this coming year? In terms of seeds/your restaurant/anything?
I’m most excited for good coffee!

Here’s to that!

Read more about some of the farms Blue Hill is inspired by here on their website.