Last year, Pritzker Prize-winning architect Tadao Ando designed the Stone Hill Center, a 32, 000-square-foot cement-and-glass space that is the area's first modern architectural icon -- and a seamless addition to the serene grounds.
Chef Dan Barber, inspired by the work of a Spanish foie gras producer, Eduardo Sousa, has begun experimenting with "ethical foie gras, " harvested from geese allowed to roam Stone Barns Center in Pocantico Hills, New York.