Food memory

Belle’s John Shanesy (right) says a 2016 meal he had with his brother Scott was “exquisite and thoughtful in every way.”

Food with friends

“B urrata and brassicas on April 21, 2016, at Blue Hill at Stone Barns is a memorable moment that surpasses all other dinner table experiences. The dinner was a masterclass in service, attention to detail, and culinary masterminds focused on an incredible goal.

“My brother, Scott, and I took the Metro North up to Tarytown and hopped into a cab with the nicest driver who had eaten at the restaurant and assured us we were in for a treat.

“The dishes were exquisite and thoughtful in every way. At one point, after maybe 12 to 15 dishes, we were asked to follow the captain to a new table outdoors on a patio with an open-flame grill. At this grill they were drying and grilling vegetables over the embers of coals they make from the bones of the farm animals. These vegetables were served lightly dressed with a ball of housemade burrata.

“My brother and I had dreamt of doing a restaurant together one day, and at this point in our lives we were really training hard and focusing on making that a goal. This dinner somewhat solidified that goal and reminded me of how lucky I am to be so close to my own brother and the fact that we share that dream together.”—John Shanesy, Belle chef, as told to Caite Hamilton