Pam Yung was the toast of New York City food media in 2014 when she and her then-partner launched Semilla, a chef’s counter in Brooklyn with a set menu of mostly vegetable-based dishes and inventive desserts. It earned her buzz, a Michelin star, and a place in the conversation alongside past collaborators from places like El Celler de Can Roca, In de Wulf, and Will Goldfarb's Room 4 Dessert.
This week, Yung’s incredible run continues, as she launches what’s being billed as a “Pizza Experience,” running August 25-September 18, at Stone Barns, which is home to Blue Hill at Stone Barns, the Michelin-starred restaurant helmed by Dan Barber. Yung will close out the season two residency program at Stone Barns Center, an educational nonprofit. Dinners will take place on the bucolic grounds of the center, located in Pocantico Hills, about 25 miles north of Manhattan.
Chef Pamela Yung is the next Stone Barns Center Chef in Residence, launching a Pizza Experience this week at Blue Hill at Stone Barns. Photo: Elena Wolfe Photography
Yung is working with Stone Barns Center farmers and Blue Hill chefs to source seasonal, fresh ingredients to top pizzas made from freshly milled whole grain doughs, in what promises to be an end-of-summer culinary highlight in the New York area. The advance word on the residency also notes handmade cheeses, charcuterie, and ferments.
This isn’t Yung’s first experience in the pizza realm. Her current role at Flor in London, the sister restaurant to Lyle’s, included work at the now “in hibernation” pop-up ASAP Pizza in Borough Market.
Blue Hill at Stone Barns and the Stone Barns Center. Photo: Alice Gao
At Blue Hill at Stone Barns, Yung will have a chance to collaborate with Barber’s team in the kitchen as well as the farmers at Stone Barns. According to the program information about the Residency Series, “Visiting chefs collaborate with a team of Stone Barns and Blue Hill farmers, cooks, educators and artisans to present a menu and dining experience that interprets and reimagines the farm—and the landscape of the Hudson Valley—through the lens of their own cuisine and personal history.”
Yung is the 10th chef in residence in the program, which also highlights diverse cultures, identities, communities, and health. Previous resident chefs include NYC’s Victoria Blamey, Jorge Vallejo of Quintonil in Mexico City, and Atlanta pitmaster Bryan Furman.
Tickets to Pam Yung’s pizza residency are available now via Tock.
Pam Yung pizza photo by Elena Wolfe Photography