Local Chefs to Bring Berkshire Flavor to NYC
Photo Courtesy of Mari Landua
The Red Lion Inn's Executive Chef Brian J. Alberg will make his 10th trip to the James Beard House in New York City.
STOCKBRIDGE, Mass. — A group of Berkshire chefs will team up to present a farm-to-table dinner of locally grown food and livestock to New York City on March 1.
The event titled The Berkshire Cure-All, which was spearheaded by The Red Lion Inn's Executive Chef Brian J. Alberg, will take place at the famed James Beard House, the location of the former townhouse of chef, food author and television personality James Beard. Every month over 20 events are held at the house that showcase international culinary diversity.
This year, Alberg will be joined by:
► Stephen Browning, chef at Bell and Anchor (Great Barrington)
► Terry Moore, chef-owner of The Old Mill (South Egremont)
► Jamie Paxton, chef at The Meat Market (Great Barrington)
► Daire Rooney, chef at Allium Restaurant + Bar (Great Barrington)
► Dan Smith, chef-owner of John Andrews: A Farmhouse Restaurant (South Egremont)
► Zee Vassos, chef at Firefly (Lenox)
► Dan Thomas, sommelier (wine expert) at Red Lion Inn (Stockbridge)
This is the 10th trip to the James Beard House for Alberg and the fourth time he'll be bringing a group of Berkshire chefs with him.
Each chef will be in charge of a course, while Thomas will spearhead the drink selection. Rooney will prepare the hor's d'oeuvres, which includes knackwurst with rutabaga sauerkraut and pickled mustard seeds, and pork belly rillettes with winter squash mostarda. For a listing of the entire menu, click here
The event will begin at 7 p.m. with a reception and hor d'oeuvres at the house's greenhouse gallery. Tickets for the general public are $170.
The James Beard House is located at 167 West 12th Street. For reservations, call 212-627-2308.