Whether it’s beet greens for braising or halibut trim for Brandade, Danny Girolomo is one of those chefs who thinks long and hard about sourcing and technique before moving forward with any dish he intends to create, plate and send out into the dining room. What he’s trying to represent most fully are the lives that go into providing our ingredients, be it farmer or animal. Keenly aware of the mutable line between definitions of local and sustainable, his desire to push into new creative directions jockeys with the logistics of commanding an increasingly busy kitchen here at the Barn. It’s going to be exciting to watch him pick up the pace now that he is cooking with a great team behind him. Take a look below if you think I’m overstating: these are vibrant plates of food that manage to deliver layers of delicate flavor- yet they are, each and every one, comfort dishes that satisfy. It’s food we need to eat right now. Menus are going to change as the fall season shifts into high gear and we hurtle towards the holidays, so don’t miss this season. We are proud that more than any chef we’ve had leading the Barndiva kitchen, Danny honors Barndiva Farm and is further expanding the products we source from small farm purveyors. Chef Girolomo puts the heart back into the phrase farm to table. Enjoy.
Roasted squash with lamb bacon, quince purée, quinoa granola, kale chips, and BD farms apple gastrique
Dan’s squash harvest
Butternut squash soup, BD farm apple syrup, pepita dukkah, crispy sage
Pan roasted halibut, spaghetti squash, endive au four, apple jam, sage brown butter
Smoked brussels sprouts, bacon lardons, piquillo dipping sauce
BD farm apples show up on the autumn menu with cider vinegar vinaigrettes, savory gastriques, jams, syrup, and baked in pies
Pan seared salmon, roasted thinly layered sweet potato, orange cauliflower, red wine soubise
Duck leg cassoulet, cannellini beans, sweet onions, breadcrumbs, Toulouse pork sausage