After announcing last summer that chef and co-owner Dan Barber would transition his role away from the kitchen to allow for a chef-in-residence program, Blue Hill at Stone Barns launched Season One of its new format in January. This month, two chefs will take up the helm at Blue Hill in Pocantico Hills, offering their own social commentary on the restaurant’s farm-driven ethos via $250/person tasting menus and curated resourcED meal-kit boxes. Through March 13, Chef Omar Tate, named Esquire’s Chef of the Year in 2020, will harness seasonal ingredients to “present a menu that explores Blackness in America through the lens of Northeastern Migration.” Following Tate, Taos Pueblo Indigenous chef Johnny Ortiz will take the reins from March 17 to April 10, sharing a Hudson Valley interpretation of the indigenous foods of the American Southwest. Former Gotham Bar & Grill chef Victoria Blamey will finish out the season from April 14 through May 8. For reservations, visit www.bluehillfarm.com.