Barbara Shinn and David Page - native Midwesterners - met in 1988 when they were both living in the San Francisco Bay Area. Barbara had just received her Master of Fine Arts degree from the California College of Arts while David was completing his first decade as a chef. Their first few years together were spent immersed in the culture of Northern California art and cuisine.
In the early 90's Barbara and David made a bold choice when they decided to move to NYC to further their careers by opening Home - one of the first farm to table restaurants on the East Coast. Home is now a restaurant institution - still serving "Neighborhood American" cuisine that Barbara and David created by pairing New York State wines with the bounty of the local region.
Their cookbook Recipes from Home was published by Artisan Press in 2001 and received a James Beard Foundation nomination for Best American Cookbook - as well as winning the Julia Child Cookbook Award from the International Association of Culinary Professionals.
After building a successful neighborhood nano-empire with the addition of Drover's Tap Room and Home Away from Home, Barbara and David set out to reconnect with nature when in 1998 they purchased the historic Tuthill homestead on Oregon Road in Mattituck, NY. They planted 20 acres of grapevines and built an estate winery and Farmhouse bed and breakfast which has been named a top American wine destination by Gayot, Fodors, U.S. News Travel, Food and Wine and Bon Appetit.
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