Local Flavors Add Color to New Food Service at Hancock Shaker Village03:30PM / Friday, March 06, 2009
PITTSFIELD, Mass. – The tastes of hearty Shaker cooking paired with locally-grown, New England ingredients are a winning combination at Hancock Shaker Village, a museum celebrating Shaker heritage in the Berkshires of Massachusetts.
As such, a number of improvements are now underway at the Village beginning January 1, designed to bring Shaker cooking and locally-grown produce to the forefront of the visitor experience.
In addition to some physical upgrades to HSV’s onsite café, new offerings are being added to its menu and repertoire, including expanded catering services for small gatherings, weddings, and business meetings, beer and wine service, and an expanded selection of dinner entrees. Many of these dishes are a contemporary take on recipes derived from The Best of Shaker Cooking, by Amy Bess Miller.
Michael Roller, owner of Samel’s Deli and MRM Hospitality in Pittsfield will be taking over leadership of the food service operations at the village. He said whenever possible, local ingredients – including vegetables, fruits, and herbs grown at the village – will be used when preparing dinners and catered functions.
“HSV has long been a champion of sustainable, community-based food practices,” said Roller. “I’m excited to be a part of these new developments, as I’m sure the new menu options and expanded service will attract new audience to the village, exposing them to healthy, flavorful dishes inspired by the Shaker way of life.”
Chef Roller’s previous experience includes four years as Special Events Chef at Boston University. Prior to this he was the Executive Chef at Blantyre in Lenox, Mass. for six years. Under his direction, Blantyre earned its fourth star from Mobil, and Roller was awarded the highest score in the Zagat Restaurant Survey in all of Massachusetts.
Chef Roller added that he will draw from this extensive background to reinterpret classic Shaker recipes, with a nod to modern lifestyle and dietary habits. “I am excited to take these wonderfully preserved recipes and spin them in a contemporary manner,” said Roller.
Roller will also lead a number of seminars and talks surrounding Shaker cooking, and help devise a selection of ‘grab and go’ meals for visitors and residents hoping to take a piece of the village home with them. Lighter fare will also be offered during after work hours, allowing people to visit for a drink and appetizer rather than a full Shaker meal.
The unique food served at Hancock Shaker Village has already received some national acclaim; its Shaker Suppers, held throughout the year, are a draw for tourists from around the world, and were recently featured on Conde Nast’s online travel Web site, Jaunted.com. A Thanksgiving-inspired spread was also recently photographed at the village for a feature in the November, 2008 issue of Bon Appetit magazine.
About Hancock Shaker Village
Hancock Shaker Village, in Pittsfield, Massachusetts, is situated on 7500 acres of farm, field and woodland. The fully restored Village includes 20 buildings, 22,000 examples of Shaker furniture, crafts, tools and clothes, as well as heritage farm animals and spectacular gardens. Tours, craft and cooking demonstrations, lectures, and a variety of activities for children and families appropriate to every season are available, as well as a Cafe and Museum Store. Open year-round. Hancock Shaker Village is accredited by the American Association of Museums and is supported in part by grants from The Massachusetts Cultural Council and Institute of Museum and Library Services. For more information, call (800) 817-1137 or go to www.hancockshakervillage.org. |
