Lise Anne Schwartz

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Blue Hill at Stone Barns is a restaurant on a working farm 30 miles from New York City that gets virtually all its produce, meat and poultry from its own four-season farm and other local organic farms. It is among the pioneers of the locavore movement in the Northeast, where food is sold and served as close as possible to its source.
Author: Lise Anne Schwartz
Regular visitors to this blog know that Deborah is a connoisseur of fine food, wine and restaurants. So when she visited New York last week, the pressure was on to find a unique dining experience for us to share. I took her to Blue Hill at Stone Barns, a restaurant on a working farm 30 miles from New York City. Like top law firms, fine dining establishments sell a pricey product in a crowded and largely undifferentiated market. But some manage to stand out and earn a reputation for adding value to the dining experience. We think Blue Hill’s success in this regard holds a few valuable lessons for law firms.
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