1 Stone Barns Center occupies these beautiful interconnected Norman-style farm buildings, which were originally built by John D. Rockefeller in the early 1930s for use as a dairy farm.
2 After his wife, Peggy, died in 1996, it was David Rockefeller's wish to turn the property into a nonprofit center dedicated to sustainable agriculture, a cause Peggy had embraced throughout her life.
3 The Hay Barn and Hay Loft at Stone Barns Center. The space is used for educational programs, conferences, public programs and events. This is where they held the fundraiser and dinner, but at one time this building was used to store hay and house cattle.
4 The breezeway entrance to the courtyard of Stone Barns Center.
5 The two silos originally were used to store feed for the cows. Today, one is a sitting area, or reading room, and the other is sometimes used as a coat closet for the restaurant. Their architecture and acoustics are amazing.
6 A view of the center's spectacular stone buildings and silos.
7 An interior shot of one of the silos.
8 This is the building that houses the restaurant, Blue Hill at Stone Barns. Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundant resources of the Hudson Valley. There are no menus at the restaurant. Instead, guests are offered the multi-taste Grazing, Rooting, Pecking menu featuring the best offerings from the field and market.
9 This is the view from the courtyard of the gardens and the bar at Blue Hill at Stone Barns.
10 Blue Hill at Stone Barns Tisane Garden. Tisane is an herbal tea, consumed especially for its medicinal properties.
11 This is the shed at Blue Hill at Stone Barns. It's covered in a magnificent vine and is used as a dining area.
12 Inside the shed.
13 Inside the shed was this wonderful garden supplies storage solution.
14 This is the Weather Bell. Wind from the four cardinal points rings uniquely tuned bells. The more you listen, the more you hear. Seven Bells for Stone Barns, by Bruce Odland. Designed and built by Bill Ballou. gardenofsonicdelights.org
15 Simple, beautiful signage can be found throughout the center.
16 Blue Hill at Stone Barns is a world-renowned, award-winning restaurant located on-site in one of the historic stone buildings at Stone Barns Center—and it plays a vital role in helping advance the center's mission.
17 Stone Barns Center has an app! You can download the app to get the most up to date information on the animals and vegetables or take a listening tour of the property.
18 The visitor center and farm store.
19 An incredibly beautiful selection of home goods, textiles, and cookbooks awaits inside the Farm Store. Definitely worth a visit!
20 The gorgeous Dooryard Garden at Stone Barns Center. This is where the cocktail hour for the fundraising event took place.
21 During cocktail hour, farmers explained three different areas that the center is doing research and development on to help change the way America eats and farms. Here livestock farmer Chris O'Blenness describes the importance of healthy pastures and grazing grasses for animals.
22 Dan Carr, the center's beekeeper, showed off the bees in a demonstration hive and displayed seasonal honeys.
23 Here is a list of supporters. You can see Martha Stewart Living Omnimedia in alphabetical order.
24 Thanks to Polaner Selections guests sipped beautiful wines throughout the evening.
25 A plaque detailing the dedication in 2004 of Stone Barns Center in Peggy Rockefeller's honor.
26 The greenhouse at the center grows greens and vegetables all year round.
27 While the animals on the farm spend their days foraging and grazing the pastures from May through November, they move to the Barnyard for the cold winter months when the grass is not growing.
28 The farm also raises Berkshire pigs, a heritage breed of pork. This massive, pig named Brutus weighed 525 pounds!
29 These ares Brutus' offspring! The Berkshire breed reproduces very well, and thrive outdoors.
30 The heart of Stone Barns is the farm, itself. The farmers grow more than 200 varieties of produce year-round. Outdoors, they farm 6.5 acres of vegetable fields and gardens.
31 This is Rock, my driver, who took some photos while he was there.
32 This photo shows the 1/2-acre minimally heated greenhouse facility. They are equipped with retracting roof panels, which allow for outdoor exposure on nice days.
33 An interior shot of one of the greenhouses.
34 This is the last of this season's tomatoes.
35 Greenhouses allow for the production of greens year-round. The Center's greenhouses are all equipped with automatic, cycled watering.
36 Because these greens are growing in this beautiful open Dutch greenhouse, protective netting is installed to shield the crops from rabbits and birds.
37 Inside another greenhouse, experiments grow! Here the farmers grow turmeric.
38 They grow cold tolerant crops in the winter and heat tolerant crops in the summer. Some beautiful lettuce is pictured here.
39 The Center's honeynut squash displayed at farmer Jack Algiere's cocktail station. The one in the foreground is a cross between the two behind it and was hybridized for taste - having a very high sugar content.
40 The Center's heritage breed Thanksgiving turkeys spend their evenings in the safety of a covered barn but they spend their days out on pasture foraging and exploring. I ordered two of these beautiful specimens for my Thanksgiving.
41 I brought my talented food editorial team with me to the event: Recipe Tester, Laura Rege; VP, Editorial Director Food, Jen Aaronson; Food Editor and host of Eat Clean http://goo.gl/HHE534, Shira Bocar.
42 MSLO Chefs Thomas Joseph and Sarah Carey.
43 Here's Sarah and Thomas with Mr. Rockerfeller's sommelier, Chad Bucklin.
44 David Rockefeller and friends.
45 Farmer Jack Algiere presented David Rockefeller with a painting of a new hybrid pea named in honor of Mr. Rockefeller.
46 Another nice photo of David receiving his painting.
47 Peggy Dulany Rockefeller, daughter of David Rockefeller, is the co-founder and Board Chair of Stone Barns Center. She welcomed guests and thanked them for their support. She was very charming and funny.
48 Jill Isenbarger, Stone Barns Center's Executive Director, welcomed guests and discussed the importance of the evening and the work that the center is doing.
49 Dan Barber, Executive Chef and Co-Owner, Blue Hill at Stone Barns. Dan gave a talk at the event.
50 During the talk, Dan explained that the Stone Barns Center is constantly experimenting. Here is a compost pile that is being fed oxygen. Composting is a biological process in which microorganisms convert organic materials such as manure, bedding, leaves, and grass clippings into a soil-like material called compost. It needs oxygen, heat, moisture, and the right mix of materials for good results.
51 Here Dan explained that eggs could be poached in a plastic bag on top of the composte pile--the compost generated enough heat to poach the eggs!
52 I took this photo looking through the glass into the Blue Hill at Stone Barns kitchen.
53 The kitchen was bustling all night and everything that came out of it was inventive and delicious!
54 Each table had one of these beautiful living centerpieces.
55 Underneath were home made crackers made from beets and served with radishes, panther soy beans and a chili pate.
56 This was a "Beetfurter" made with beets and pork - so good! The bun was made from wheat frown right on the farm. It was from their first harvest of this very special wheat!
57 Home made butter served on a rock.
58 A delicious dish of mushrooms, poached eggs and greens from the garden. Very delicious!
59 Quail eggs with caviar in a noodle nest!