Photo Credit: Ben Alsop
Blue Hill at Stone Barns is one of New York's most magical restaurants: A short drive from Manhattan, it's set on a working farm and is a laboratory of sorts for star chef Dan Barber's gorgeous, seasonally inspired dishes made from ingredients grown right outside.
Until now, you had to actually travel to the restaurant to try Barber's cooking. But starting this week, a taste of it -- or enough to fit in a yogurt cup, anyway -- is coming to a Whole Foods near you. (Well, that's if you live on the East Coast; the new product is available only regionally for now.)
So, what's this mysterious new product? Vegetable yogurt. Yes, savory yogurt -- spiked with ingredients like carrots, roasted beets, tomatoes, or squash.
For those who like their yogurt sweet, these newcomers undoubtedly sound weird. But think of it this way: Lots of cuisines use yogurt in savory dishes, and Barber himself has been including variations of these vegetable yogurts in his cooking for a while now.
Bottom line: The Blue Hill yogurts are delicious. Plus they're all-natural and made with milk from the farm's own grass-fed cows, and it doesn't hurt that the yogurts come in such fetching colors. The carrot is intensely carroty and bright-orange; the tomato, our personal favorite, has a subtle tang and hints of ginger and maple syrup; and the beet is made with raspberry vinegar and honey. Squash yogurt is next on the lineup.
The catch? They're $2.99 per 6oz. cup. That's a lot. Not quite as much as the $148 tasting menu at Blue Hill, but still. Given how addictive they are, we're a little worried....
Salma Abdelnour is the food editor at iVillage. You can follow her on Twitter.