Ina Garten welcomes Dan Barber, an award-winning chef and farm-to-table trailblazer, for a fun day of cooking and conversation at the barn. Ina makes Cornmeal Pound Cake, and the pair talk about career catering coincidences, high-pressure hospitality, and redefining restaurant reviews. Then, Dan brings the experience of his two Michelin-star restaurant, Blue Hill at Stone Barns, to Ina's barn when he shares his delicious recipe for Miso Crusted Squash.
","author_name":"Food Network"}