Executive Christophe Jalbert joined Route 7 Grill on May 31.
GREAT BARRINGTON, Mass. — Executive Chef Christophe Jalbert joined the farm-to-table restaurant Route 7 Grill on May 31.
"Working in a locally focused restaurant in the Berkshire region is an exciting next step for me," Jalbert said. "I am inspired to work with owner Lester Blumenthal who is a true foodie as well as the rest of the Route 7 crew. We are going to change up the menu daily while rotating in Route 7 Grill standards to keep the food at its freshest."
Previously, Jalbert served as the executive chef and owner at Après Vous Bistro, in Wilmington, Vt. Immediately preceding his restaurant ownership, he was a private chef for more than eight years and saw cooked for the likes of the Rockefellers and in locations such as Paris, Newport, R.I., and Manhattan. His 20-plus years of experience as an executive chef has seen him manage a four-star restaurant, work under Chef Sam Hayward — who has won the James Beard award — at Fore Street in Portland, Maine, and open his own restaurants in Bar Harbor and Seal Harbor, Maine.
Early in his career, Jalbert embraced farm-to-table style cooking and learning to work with locally sourced ingredients in their most natural form. Jalbert's passion and understanding of the importance of natural cooking with local foods is on par with the mission at Route 7 Grill, which was listed as one of the best farm-to-table restaurants in the country by Gourmet Magazine.
"Christophe is passionate about ingredients, especially from local farmers and producers and he loves cooking with wood," Blumenthal said. "His demeanor, abilities and know-how mesh perfectly with our philosophies related to Slow Food-style cooking and using Berkshire Grown ingredients. I foresee a solid partnership with great growth and possible expansion into other endeavors together."
Route 7 Grill, located on 999 Main St., is open from Sunday through Thursday from 5 to 9 p.m. On Friday and Saturday lunch is served from noon to 3 and dinner is served from 5 to 10.
LENOX, Mass. — A slate of culinary experts with local ties will display their skills using New England's first harvest of the year — maple syrup.
Berkshire Grown holds its annual March Maple Dinner on March 18 at Cranwell Resort to benefit the organization and Share the Bounty, which buys shares in local farms for food pantries.
This year's March Maple Dinner chefs cut their cooking teeth at either Wheatleigh or Blantyre in Lenox and Stockbridge. Many of these young chefs went on to other triumphs — Brian Young is now executive chef at Tavern on the Green in New York City; Hung Huynh, winner of "Top Chef Season 3," is now executive chef at The General, also in New York City.
Their hearts, however, have remained in the Berkshires and this is the first time all seven will gather to produce a meal in support of Berkshire Grown.
The maple-inspired five-course dinner features these creative chefs:
Jeffrey Thompson, executive chef at Wheatleigh Brian Young, former cook at Wheatleigh and executive chef at Tavern on the Green Hung Huynh, former cook at Wheatleigh, "Top Chef" winner and executive chef at The General Chris Brooks, former executive chef at Blantyre, current owner of The Chef at Your Table catering company and chef at Austin Riggs Michael Roller, former executive chef of Blantyre and current owner of Savory Harvest Catering Shirl Gard, former pastry chef at Wheatleigh and current pastry chef at The Old Inn On The Green
Host chef Carl Deluce, executive chef at Cranwell Resort
The event also features of live auction for a wine dinner for eight at The Old Inn on the Green, and a one-week stay at Casa Miel, a home in San Miguel de Allende, Mexico.
The evening begins at 6 with hors d'oeuvres and a complimentary tasting of beverages by Barrington Brewery, Berkshire Mountain Distillers & M.S. Walker Wines with a cash bar available. Dinner follows at 7 with courses featuring maple syrup from local farms.
Tickets, by reservation only, are $100 for Berkshire Grown members, $125 for non-members. For reservations call the Berkshire Grown office at 413-528-0041.
Food of Love (Chocolate!) & Shakespeare Go Together
WILLIAMSTOWN, Mass. — The ninth annual Food of Love (A Celebration of Shakespeare, Love, and Chocolate) will take place at the Williams Inn on Sunday afternoon, Feb. 10. Doors will open at 3:30 p.m.
Food of Love is a benefit for the Fall Festival of Shakespeare at Mount Greylock Regional High School, which will be celebrating its 30th anniversary next November. At this event, the audience will enjoy a chocolate buffet, provided by the Williams Inn, while high school actors present some of Shakespeare's scenes — comic, tragic and always romantic.
This year's theme is "Love Interrupted," with scenes where love might be ill suited, just declared, or not quite resolved. In addition to Shakespeare's work, some scenes from David Ives plays will also be included for a contemporary take on the theme.
Seating is limited. Tickets are $25 for adults, $15 for students, available at Where'd You Get That?!, Wild Oats Market and at the door.
Local Chefs to Bring Berkshire Flavor to NYC
Staff Reports On: 12:25AM / Wednesday January 23, 2013
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.
GREAT BARRINGTON, Mass. — Author and professor Michael Klare will discuss food and world security on Monday, Dec 3, at the Clark Lecture Hall in the Fisher Science Building at Simon's Rock.
The Edible Education event is presented by Berkshire Co-op Market, Berkshire Grown and Bard College at Simon's Rock.
Klare, Five Colleges Program professor of Peace and World Security Studies, will talk about issues such as the future of food, how climate change could affect farming, food production and corporate land grabs and the effects of population growth on food supply.
For years, Klare has focused his studies on world security. Along with his work at Hampshire College and the Five College Extension, he has been the defense correspondent for The Nation Magazine and has published two books, "Resource Wars and Blood and Oil: The Dangers" and "Consequences of America's Growing Petroleum Dependency."
Klare also serves on the boards of directors of Human Rights Watch and the Arms Control Association. He is a regular contributor to many publications including The Nation, TomDispatch, Mother Jones, and is a frequent columnist for Foreign Policy In Focus. He also was the narrator of the documentary "Blood and Oil," which was produced by the Media Education Foundation.