Get To Know Dan Barber; Great Steaks in Rockland; a Review of The Cookery


Today in print we have a nice mix of stories.

First up, Mark Kennedy of the Associated Press has written an insightful profile of Dan Barber of Blue Hill at Stone Bars in Pocantico Hills. Dan won the James Beard Award for best chef in the U.S. earlier this month, and was also recently named one of Time magazine’s 100 most influential people. I’ve been covering Dan for a very long time, and Mark’s is one of the best profiles I”ve read. He really captured what gets Dan ticking:

Dan Barber has emerged as a leading figure in the farm-to-table movement, championing local, delicious ingredients and responsible agriculture. (AP)

(Photo by Nicholas Basilion/Blue Hill)

Then we have a roundup of places to get great steak in Rockland. They’re not all steakhouses, necessarily, though those are included too. I contributed to this piece, as did Jeanne Muchnick, Karen Croke, Mary Lynn Mitcham and Ted Hesson. (I know… my job is the pits, right?)

And last, but certainly not least, we have a review of The Cookery, Michael O’Neill and chef David DiBari’s new resturant in Dobbs Ferry. Karen Croke does a great job describing the food and, if I were you, I would follow the advice of the headline: Get Thee to the Cookery. (KC/TJN)

(Photo of Dave by Tania Savayan/TJN)


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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