October 1, 2022

The Tin Building by Chef Jean-Georges at the Seaport

New York City’s newest culinary destination is now open at the famous Seaport - the Tin Building by Chef Jean-Georges Vongerichten.

This week I attended the opening party for the newly minted marketplace located at Pier 17 in lower Manhattan. More than 1,200 guests including culinary masters and influencers joined me to celebrate. The 53,000 square-foot building houses six restaurants, six fast-casual counters, four bars, a private dining room, a central grocery, pantry shops, and so much more. There were entertainers and performances at every turn - chefs on stilts, a Shamisen violinist, Japanese artists, and an opening scene of "newsies" who greeted attendees with Tin Building newspapers.

It was the party of the year at the reimagined Tin Building! Enjoy these photos.



September 30, 2022

Baling Our Second Cut of Hay

Here in the Northeast, we're expecting cloudy skies today with temperatures in the high 60s with no rain until late tonight - a good opportunity to bale lots of hay before the remnants of Hurricane Ian hit our region this weekend.

Hay is a harvested plant that’s dried and cured after being cut in the field. In most cases, hay is cut during the late bud or early bloom stage to maximize its nutritional value. This week, my outdoor grounds crew cut, tedded, raked, and then baled the hay from one of my three giant fields - they'll continue today. They did a first cut in late June. This is the second cut - it's greener, more dense, and filled with lots of protein - my horses love it.

Enjoy these photos.

September 29, 2022

Dinner at Jōji in New York City

If you love Japanese food as much as I do and want to treat yourself to a very special and most luxurious meal, go to Jōji the next time you're in New York City. Renowned chef, Daniel Boulud, and sushi master George Ruan, along with sushi chefs Xiao Lin, and Wayne Cheng, teamed up to open the 18-seat omakase restaurant in an alcove of the city's Grand Central Terminal.

Last week, I had the pleasure of dining at Jōji. The two-hour experience features seasonal ingredients, premium fish straight from Japan, with fine sake and wine pairings. Dinner includes five appetizers, 14-pieces of nigiri sushi, and dessert. And because the restaurant space is so intimate, each of the three chefs personally oversee sushi service, making it even more memorable.

Here are some photos, enjoy.