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.

therestaurantatmeadowood.com

 

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.

bluehillfarm.com

 

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.

fearrington.com

 

Find out more about FOUR's USA Edition here.