Chef Josh Niland at Stone Barns

Chef Josh Niland, renowned pioneer of whole-fish butchery and cookery, crosses an ocean to kick off Climate Week with a fundraiser dinner at Blue Hill at Stone Barns alongside Chef Dan Barber. Together they create a meal that explores what role the sea should play in a truly sustainable Northeastern cuisine. Proceeds from this fundraiser support Stone Barns Center.

Tables are available for up to 8 guests starting at $25,000. Please email charlotte@bluehillfarm.com for details.

A limited number of complimentary seats will be reserved for farmers and cooks interested in experiencing this collaboration between Josh Niland and Dan Barber. If this sounds like you, please email anya@bluehillfarm.com explaining in a few sentences why you would like to participate. Applicants will be notified by September 6th.