Inside Pocantico Hills are the lush green expanses of Rockefeller land, acres preserved and/or donated by the oil baron’s trust. At the tenderloin lies the Stone Barns Center for Food and Agriculture, a bucolic organic farm practicing four-season agriculture. The foundation converted the dairy barns, which date back to the 1930s, into an education center and, notably, the three-star (New York Times) restaurant Blue Hill at Stone Barns, helmed by James Beard Award-winning chef Dan Barber. And it’s here that I recently steered Lincoln’s reasonably priced luxury cruiser, the MKZ, over the winding roads.
Pairing restaurants with cars isn’t a conventional pastime, but I’ve done it more than once. The last time I rolled up these paths, I helmed the Bentley Flying Spur, a British cruiser that chalks up a $250,000+ price tag. That day, I stopped in for a short respite, not to dine. I did not valet the car, much to the attendant’s disappointment. This time, leaving the MKZ at the stand, ready for a meal hosted by the car’s maker, the valet had the good pleasure of driving a notable vehicle — in its respective class.