Berkshire Chefs @ JB House:15 seats left!

Before Farm-to-Table was even a phrase, chefs in the Berkshires were living it. On Friday, March 2nd, seven chefs will collaborate on an unprecedented feast of cured, smoked, canned, and preserved treats. Here’s a sneak peek at the some of the menu items:

—Nicholas Moulton (Mezze Bistro + Bar): Pork Croutons with Dried Cherry Tomatoes, Winter Kale & Mayo
—Jeremy Stanton (The Meat Market): Pigs’ Head Three Ways
—Daniel Hardy (Allium Restaurant + Bar) Arctic Char Crudo, Bok Choy Kim Chi, Shiitake Veloute & Shiitake Chips
— Dan Smith (John Andrews a Farmhouse Restaurant): Roasted Squash & Ricotta Ravioli
— Lester Blumenthal (Route 7 Grill): Rabbit with Squash Puree & Squash Butter
—Joji Sumi (Mezze Bistro + Bar): Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear, Root Vegetable Puree & Pickled Vegetables
— Brian Alberg (The Red Lion Inn): Sweet Corn Panna Cotta, Candied Bacon, Berkshire Blue Cheese-dusted Organic Popcorn

See the full menu with sources, and purchase tickets, at this link. Photo above: behind the scenes at Red Lion Inn Chef Brian Alberg creates candied bacon. See more of Brian's prep shots at this link.