Blue Hills at Stone Barns feast, June 13, 2015

I put this down here for posterity in my role as food archeologist. (And also because I will probably never eat a meal like this again and writing it down makes it more real.) Dinner began at 8 and 25 courses were served over 3.5 hours. Here are my notes on each. And sorry some of the photos are super out of focus; I never promised to be a worthy photographer.

Here are the stone barns themselves.

Here are the stone barns themselves.

We walked around the property before dinner, visited the greenhouses and the geese, and sat for a while at this turtle pond.

We walked around the property before dinner, visited the greenhouses and the geese, and sat for a while at this turtle pond.

Grappa, mashed cherry, and egg white, with a violet floating on top. One worthy cocktail for the evening.

Grappa, mashed cherry, and egg white, with a violet floating on top. One worthy cocktail for the evening.

First course: carrot, ice plant, and romaine served on a comb

First course: carrot, ice plant, and romaine served on a comb

First course, addendum: baby fennel delivered to each diner in a paper cone

First course, addendum: baby fennel delivered to each diner in a paper cone

Second course: pear spritzer

Second course: pear spritzer

Third course: flax cracker

Third course: flax cracker

Fourth course: peas stuffed with pistachio and bacon

Fourth course: peas stuffed with pistachio and bacon

Fifth course: "weeds from the farm" served with charcoal mayonnaise

Fifth course: “weeds from the farm” served with charcoal mayonnaise

Sixth course: seed crackers with ricotta and fiddle head greens

Sixth course: seed crackers with ricotta and fiddle head greens

Seventh course: sugar snap pea burger with sesame seeds

Seventh course: sugar snap pea burger with sesame seeds

Eighth course: tempura sea bean

Eighth course: tempura sea bean

Ninth course: pastrami "sandwich" (served on a thin cracker)

Ninth course: pastrami “sandwich” (served on a thin cracker)

Tenth course: pork liver pate with chocolate

Tenth course: pork liver pate with chocolate

Eleventh course: grilled compressed cucumber, cucumber vine, mullet cream

Eleventh course: grilled compressed cucumber, cucumber vine, mullet cream

Twelfth course: "first of the tomatoes" (although I feel it is necessary to record here there were no other tomatoes that followed, sniffle) with goat cheese and honey

Twelfth course: “first of the tomatoes” (although I feel it is necessary to record here there were no other tomatoes that followed, sniffle) with goat cheese and honey

Thirteenth course: farmer's cheese with stewed strawberries and arugula

Thirteenth course: farmer’s cheese with stewed strawberries and arugula

Fourteenth course: celtuce bulbs with padrone pepper salsa

Fourteenth course: celtuce bulbs with padron pepper salsa

Fifteenth course: bok choy with speck and "heart of the tuna"

Fifteenth course: bok choy with speck and “heart of the tuna”

Sixteenth course: thumbelina carrots with matcha

Sixteenth course: thumbelina carrots with matcha. My favorite!

Seventeenth course: whole wheat brioche with fresh ricotta, cracked pepper, and "green marmalade" made of ramps, spinach, and kale

Seventeenth course: whole wheat brioche with fresh ricotta, cracked pepper, and “green marmalade” made of ramps, spinach, and kale

Eighteenth course: kohlrabi and tilefish burrito with "reject pepper" and black bean sauce

Eighteenth course: kohlrabi and tilefish burrito with “reject pepper” and black bean sauce

At this point in the evening, we adjourned to the manure shed ("field trip"). We were shown the heat-generating compost system and given a history of the farm and restaurant.

At this point in the evening, we adjourned to the manure shed (“field trip”). We were shown the heat-generating compost system and given a history of the farm and restaurant.

Nineteenth course: this is the red hen breast preparation, pan-roasted in a crust of salt, egg, and aromatics to seal the juices in.

Nineteenth course: this is the red hen breast preparation, pan-roasted in a crust of salt, egg, and aromatics to seal the juices in.

Nineteenth course, plated: red hen breast with orach (saltbush) and spinach

Nineteenth course, plated: red hen breast with orach (saltbush) and spinach

Twentieth course: potato and onion bread, served with lardo with honey, fresh dairy butter, and carrot salt

Twentieth course: potato and onion bread, served with lardo with honey, fresh dairy butter, and carrot salt

Twenty-first course: pork loin with fava beans, young English peas, and new potatoes

Twenty-first course: pork loin with fava beans, young English peas, and new potatoes

Twenty-second course: roasted strawberries with black currant ice cream

Twenty-second course: roasted strawberries with black currant ice cream

Twenty-third course: "strawberry and chocolate" (with a side of religious ecstasy). Chocolate mousse, fresh strawberries, dehydrated strawberry, strawberry preserve, "cocoa puffs," pistachio.

Twenty-third course: “strawberry and chocolate” (with a side of religious ecstasy). Chocolate mousse, fresh strawberries, dehydrated strawberry, strawberry preserve, “cocoa puffs,” pistachio.

Twenty-fourth course: "S'mores." Wrapped inside the toasted-tasting marshmallow was a crunchy chocolate truffle.

Twenty-fourth course: “S’mores.” Wrapped inside the toasted-tasting marshmallow was a crunchy chocolate truffle.

Twenty-fifth course, at which point we begin to regret our earlier decisions: rhubarb whole wheat pastry.

Twenty-fifth course, at which point we begin to regret our earlier decisions: rhubarb whole wheat pastry.

Twenty-sixth course: spruce tips (which I failed to squash into this picture) served with honey seed cakes, whole grains, and berry crackers

Twenty-sixth course: spruce tips (which I failed to squash into this picture) served with honey seed cakes, whole grains, and berry crackers

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