Featuring CHEF DAN BARBER of BLUE HILLl in New York, New York: Chef Barber's philosophy of cooking with only local ingredients, coupled with his culinary talents, has enabled him to expand his Manhattan restaurant from a casual neighborhood joint into a fine dining experience. Chef Braber harvests crops from his family's farm in the Berkshires, then returns to his newest outpost at the Stone Barns Center for Sustainable Agriculture in Pocantico Hills, New York.