(STOCKBRIDGE, Mass.) – In celebration of this year’s Berkshire Cure-All dinner at the James Beard House, several chefs will feature their highlighted course back home in the Berkshires following the New York City-based event. Beginning on Monday, March 4, 2013, the Red Lion Inn, the Meat Market, John Andrews Restaurant, Bell & Anchor and Allium will participate in the first-ever Beard in the Berkshires Week with special menu items from the prestigious dinner, which took place on Friday, March 1.
Beard in the Berkshires Week will include chefs Brian Alberg of The Red Lion Inn (Stockbridge), Stephen Browning from Bell & Anchor (Great Barrington); Jamie Paxton of The Meat Market (Great Barrington); Daire Rooney from Allium Restaurant + Bar (Great Barrington); and, Dan Smith, of John Andrews Restaurant (South Egremont).
According to Brian Alberg, “Celebrating ‘Beard in the Berkshires Week’ provides an opportunity for our local community to experience the James Beard dinner in a number of ways. The ‘Berkshire Cure-All’ is a creative presentation of dry-, wet-, salt- and smoke-cured courses which preserve the bounty of the Berkshires and Hudson Valley,” he said. “The work of Berkshire chefs is truly a culinary collaboration and we are excited to present elements of the dinner in our restaurants so our guests can take part in it,” he said.
Allium will highlight small plates versions of the James Beard Dinner hors d’oeuvres course. Bell & Anchor will feature Charcuterie of Chestnut Hill Farm Pork and The Meat Market will offer Kinderhook Farm Pasture-raised Mutton & Parsnips and Cured Black Queen Angus Farm Grass-fed Beef with Celeriac as specials for the week. John Andrews Restaurant will present Lila Berle’s House-cured ‘Lambcetta’ with Pickled Zehr Farm’s Mushrooms, Pickled Foggy River Farm Vegetables & Equinox Farm Microgreens. For a savory dessert special, The Red Lion Inn will feature Old Chatham Blue Cheese Cake with Candied Walnut Crust, Serrano-style Ham Crisp and Berkshire Mountain Distillers Rum and Hilltop Orchard Cider Aspic. The Inn will also offer a Fire Cider Hot Toddy featuring Shire City Herbals’ traditional New England cure-all of apple cider vinegar and honey.
The chefs sourced menu ingredients from the Berkshires and Hudson Valley including Bacon on the Side Farm, Barrington Coffee Roasting Company, Berkshire Blue Cheese, Berkshire Mountain Bakery, Berkshire Mountain Distillers, BerkShore, Lila’s Mountain Lamb (Lila Berle), The Berry Patch, Black Queen Angus Farm, Chestnut Hill Farm, East Mountain Farm, Equinox Farm, Farm Girl Farm, Foggy River Farms, High Lawn Farm, Hilltop Orchards, Hudson Valley Foie Gras, Kinderhook Farm, Old Chatham Sheepherding Company, Shire City Herbals, Sol Flower Farm and Zehr & Sons Mushroom Farm.