Mezze Brings 'Berkshires' First Taste of Spring' to New York City
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WILLIAMSTOWN, Mass. — Mezze Restaurant Group will head to the James Beard House in New York City on Monday, March 9, to present their first team dinner with talented chefs from Mezze Bistro and Allium.
Chefs Nicholas Moulton and Daire Rooney will prepare dishes featuring food produced in the region in complementary cooking styles for the “Berkshires’ First Taste of Spring” dinner.
An entrepreneur, internet executive and currently a venture partner at Greycroft Partners, Bo Peabody is co-founder of Mezze Restaurant Group in partnership with Nancy Thomas, a local food advocate and restaurateur who began working in the industry in 1984 and launched Mezze Bistro + Bar in its first location in Wiliamstown in 1996.
“We are honored to present the ‘Berkshires’ First Taste of Spring’ at the James Beard Foundation in March,” Peabody said. “Our approach to food is designed with the freshest ingredients available and this menu, created by two very talented chefs on our team, is a food experience brought straight to New York from the Berkshires. We are thrilled to share it with guests of the Beard House.”
In 2016, Mezze will celebrate 20 years in business. With a commitment to supporting the local economy, Nancy Thomas maintains that cooking should be based on the finest seasonal ingredients produced locally and sustainably. Mezze Restaurant Group purchases more than $250,000 a year from regional farms and food producers and is one of the earliest companies to advocate for sourcing locally.
“Our ‘Berkshires’ First Taste of Spring’ menu will feature each of our chef’s repertoire and highlight classic and comfort food using ingredients from more than 15 farms and food producers in the region” said Thomas. “Guests will experience two delicious cooking styles based in Berkshire terroir as they sample their way through the menu.”
Menu ingredients will be sourced from farms and food makers including: Barefoot Farm (Alford, Mass.), Barrington Coffee Roasters (Lee, Mass.), Berkshire Mountain Bakery (Housatonic, Mass.), Berkshire Mountain Distillers (Sheffield, Mass.), Climbing Tree Farm (New Lebanon, NY), East Mountain Farm (Williamstown, Mass.), Farm Girl Farm (Sheffield, Mass.), Gammelgarden (Pownal, Vt.), Hosta Hill (West Stockbridge, Mass.), Hudson Valley Duck (Ferndale, NY), Indian Line Farm (Egremont, Mass.), Lila's Farm (Great Barrington, Mass.), Lukasic Game Farm (South Hadley, Mass.), Maplebrook Farm (Bennington, Vt.), and Mighty Food Farm (Pownal, Vt.)
Producing simple food that is bright and full of life, Mezze Bistro Chef Nicholas Moulton executes a seasonal menu highlighting local foods from producers in the Berkshire region. A graduate of the Culinary Institute of America, Moulton is dedicated to the nose-to-tail philosophy and is involved in the harvesting and butchering of ingredients for the restaurant’s menu. As a chef focused on regional cuisine, he believes in supporting sustainable agriculture and holds a strong commitment to building awareness of the region’s terroir. For more information on Chef Moulton, visit www.mezzerestaurant.com/team/.
Allium Chef Daire Rooney, a Beard Foundation member since 2010, is excited to have access to farms and food producers and create a seasonal menu that reflects the Berkshire region. She is devoted to using locally grown foods and heirloom ingredients and her cooking reflects both her Italian heritage and French training. For more information about Chef Rooney, visit www.alliumberkshires.com/the-team/.
Since 2010, Mezze Restaurant Group (MRG) has been presenting dinners with a team of chefs from the Berkshires led by Chef Brian Alberg of The Red Lion Inn. Their first appearance was in collaboration with The Red Lion Inn and Berkshire Farm & Table as part of the very popular Berkshire Cure-All winter dinner at the Beard House, working with a collective of Berkshire chefs to present the multifaceted culinary artisanship of the region. This past March was their fifth year presenting and chefs from MRG will return again with the group this November.
“We feel privileged to host noteworthy chefs from around the country, but from the Berkshires in particular, as they present menus of such a rich bounty of farms and local producers. Guests will really taste the land and the heritage in every bite,” said Izabela Wojcik, Director of Programming for the James Beard Foundation. “And personally, I’m looking forward to working with restaurateur Nancy and her talented chefs. She maintains such hospitable and delicious eateries that consistently foster top talent and this dinner represents the current class and current iteration of our long relationship.”
The James Beard House is known as New York’s best-kept gastronomic secret. Located in the former townhouse of celebrated cookbook author and culinary icon James Beard, the James Beard House is in the heart of New York City’s Greenwich Village. More than 20 dining events are held monthly to showcase culinary artists from around the world, featuring multi-course dinners with wine pairings prepared by guest chefs.
The evening will begin at 7 p.m. with a reception in the Beard House’s charming Greenhouse Gallery as guests enjoy an assortment of hors d’oeuvres. A seated tasting menu will begin around 8 p.m. The price is $130 per person for James Beard Foundation members and $170 per person for the general public. The James Beard House is located at 167 West 12th St. For reservations, call 212-627-2308.
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