Brian Alberg
Adam Brassard
Dan Thomas
Josephine Proul
Daire Rooney
Dan Smith
Jeremy Stanton
Dinner

Berkshire Cure-All

Brian Alberg

The Red Lion Inn, Stockbridge, MA

Adam Brassard

The Red Lion Inn, Stockbridge, MA

Sommelier Dan Thomas

The Red Lion Inn, Stockbridge, MA

Josephine Proul

Local 111, Philmont, NY

Daire Rooney

Allium Restaurant + Bar, Great Barrington, MA

Dan Smith

John Andrews: A Farmhouse Restaurant, South Egremont, MA

Jeremy Stanton

Fire Roasted and The Meat Market, Great Barrington, MA

How do devoted farm-to-table chefs cook local during the dreary days of March? By reaching into their fully stocked larder, of course. We’re thrilled to welcome back this talented group of Berkshire chefs, who have designed a spectacular menu to showcase the New England ingredients they skillfully preserved during the last harvest.

MENU

  • Hors d'Oeuvre

    • Bela Farms Duck Pastrami on Howden Farm Corn–Buckwheat Blini
    • Lila’s Lamb Corn Dogs with Fried Pickles and Berkshire Wildflower Honey
    • Pickled Island Creek Oysters with Smoked Berkshire Trout Salad
    • Cricket Creek Farm Feta and Bulich Farm Mushroom–Stuffed Kale Leaves
    • Westport Rivers Cuvée RJR Brut 2006
  • Dinner

    • Bread Service > Berkshire Mountain Bakery and Ronnybrook Farm Dairy
    • Black Queen Angus Farm Bresaola with Sky Farm Greens, Preserved Farm Girl Farm Fennel, and Taft Farms Preserved Beets and Carrots
    • Lamoreaux Landing T23 Unoaked Cabernet Franc 2011 
    • Berkshire Wildflower Honey–Brined Climbing Tree Farm Pork Loin and Blue Hill Farm Pork Belly Brûlée with The Berry Patch Sweet Lightning Squash Custard, Mighty Food Farm Celeriac–Apple Velouté, The Berry Patch Onion Confit, and Asian Greens
    • Ravines Argetsinger Vineyard Dry Riesling 2010
    • Ioka Valley Farm Maple–Cured Bela Farms Duck Breast with Big Elm Brewing Rye Spaetzle, Braised Lacto-Fermented The Berry Patch Cabbage, and Berkshire Mountain Distillers Corn Whiskey
    • Big Elm Brewing Single Barrel–Aged Lion’s Ale
    • Millet Hush Puppy with Sauce Gribiche and Pickled Farm at Miller's Beets
    • Grilled Lila’s Farm Lamb Leg with Roasted Foggy River Farm Rutabaga, Berle Farm Polenta, Zehr & Son’s Mushroom Conserva, and Indian Line Farm Red Onion Marmalade
    • Hermann J. Wiemer Cabernet Franc 2007
    • Common Hands Farm Parsnip–Cornmeal Cake with Frangipane, Marshmallow, Ten Barn Farm Frothy Grape, and Almond Crunch Mohawk
    • Eden Heirloom Blend Ice Cider NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.12.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
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Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
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Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
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JBF Kitchen Cam