Farm-to-Table Berkshire Blast: Chefs at James Beard House

Seven chefs created seven courses at a phenomenal dinner last night at James Beard House. Brian Alberg,  Executive Chef of the Red Lion Inn, and pioneer in the farm-to-table movement,  galvanized the crew to showcase their amazing foodstuffs, all created in the Bershires. I was amazed at how all the chefs worked together to pull together this meal featuring thier own pickled green tomatoes, beets, kim chi and pig’s feet, delicate charcuterie to die for, and preserves extraordinaire. What a delight to be able to experience a taste from all seven restaurants in one night. Photo above shows the first course: North Plain Farm/Blue Hill Farm Pigs’ Head Three Ways. (1) Porchetta de Testa, (2) Hickory-smoked Jowl, (3) Pickled Tongue—served with Salt-cured Lemon, Indian Line Farm Pickled Green Tomatoes, Community Cooperative Farm Pickled Cucumbers, Farm Girl Farm Pickled Beets & Quince Preserves from the chef’s garden.

Photo below: Brian chose for his ninth visit to JB house to create the most interesting non-dessert dessert I have experienced, featuring candied bacon from his own heritage breed pigs, a vanilla sweet corn panna cotta, grape must, and blue cheese popcorn with salad and sliced apples. See more photos of the ingredients, dishes in progress, and the evening’s festivities from inside the JB kitchen at this link.

Links to the participating chef/restaurants:

1. Nicholas Moulton, Mezze Bistro + Bar: created the hors d’oeuvres

2. Jeremy Stanton, The Meat Market: Pigs’ Head Three Ways

3. Daniel Hardy, Allium Restaurant + Bar: Arctic Char Crudo

4. Dan Smith, John Andrews a Farmhouse Restaurant: Roasted Squash & Ricotta Ravioli

5. Lester Blumenthal, Route 7 Grill: Rabbit with Squash Puree & Squash Butter

6. Joji Sumi, Mezze Bistro + Bar: Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear

7. Brian Alberg, The Red Lion Inn: dessert