THE RESTAURANT AT MEADOWOOD, NAPA VALLEY
At his three-Michelin-starred restaurant in Napa Valley, chef Christopher Kostow weaves his contemporary French style with his aptitude for recreating his guests’ fondest food memories and his love for farm-to-table culinary traditions. Expect creative dishes, which focus on the purity of the fl avor of each ingredient, such as olive oil ice cream with Spanish mackerel cured in citrus, and ingredients from local farmers, gardeners, ranchers and foraged fare gathered by Christopher and his team from the beautiful woodlands that surround Meadowood.
BLUE HILL AT STONE BARNS, NEW YORK
Having just released his latest farm-focused book (featured opposite) chef Dan Barber is a true pioneer of the farm-to-fork movement in the US. At his restaurant, Blue Hill at Stone Barns, there are no menus - instead, guests are offered a multi-course farmers’ feast featuring the best offerings from the fi eld and market.
THE FEARRINGTON HOUSE RESTAURANT, PITTSBORO, NORTH CAROLINA
For British-born chef Colin Bedford, farm-to-fork cooking and ‘simplicity’ is the key to his exquisite cuisine. At his AAA fi ve-diamond restaurant, The Fearrington House Restaurant in Pittsboro, North Carolina, guests can dine on dishes such as maple cured duck breast with Fearrington blackberry jam (pictured)—all made with locally sourced ingredients.
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