NORTH ADAMS, Mass. — A new pop-up restaurant has been approved at Massachusetts Museum of Contemporary Art for a brief winter interlude.
Door Prize, operated by husband and wife team Bryan "Swifty" Josephs and Jenny Klowden, will run one night a week through the end of March.
The takeout restaurant will be located in the space formerly occupied by Gramercy, which reopened in Williamstown last year, and that was most recently used last summer as a pop-up eatery by New York City's Chama Mama.
It will feature mainly regional American soups, sides sandwiches. The owners hope to open on Feb. 10 and run on Thursdays from 3 to 7:30 p.m. through March 31.
Josephs and Klowden contacted iBerkshires on Thursday to clarify the fare being offered at Mass MoCA, including two Indiana sandwiches — a pork tenderloin and seitan "pork" sandwich — baked potato soup for their debut on Feb. 10. Other proposals are grilled cheese sandwiches, fried oyster po'boys, torta sandwiches and Philly cheesesteaks. Each Thursday will be a different regional menu.
"We are so excited to get our food out to the community!" they wrote.
Chris Handschuh, tenant operations and special events coordinator at Mass MoCA, said the couple had moved here from California in the past year or so and hosted a pop-up last September at A-OK Barbecue on the museum campus.
"Their frst night of operations will coincide with Bright Ideas Brewing's movie night, followed by other programming at the brewery that is yet to be determined," he told the Mass MoCA Commission on Monday. "The customers will be able to order from Door Prize at the Courtyard A service window or online from their homes. ... Customers will either have their food delivered to the brewery to eat indoors or be able to get it to-go off site."
According to the couple's website, they have extensive experience in the restaurant and hospitality industry in the San Francisco Bay area and currently offer catering. The name of the restaurant comes from John Prine's "In Spite of Ourselves" that they danced to at their wedding.
The Mass MoCA Commission unanimously approved the new tenant but questioned its ability to run once a week and the long-term prospects for the key location.
Tracy Moore, the museum's deputy director, said Door Prize was something of an experiment for the operators who have "other explorations" in the community.
"It's a very focused and limited operation for all those reasons. So we're happy to put a toe in the water with them and they feel the same," she said, adding that Door Prize or Chama Mama or other pop-ups were possible in that space this coming summer. "We don't have a current, more long-term permanent tenant to suggest to all of you and contemplate for tenancy on campus at the moment so we may continue to explore the pop up model with door price and or others in subsequent months."
Commissioner Eric Kerns asked if the museum was actively seeking a more permanent tenant for the space, which is just outside the museum's main entrance.
"It's right outside the front door. A perfect spot for, you know, really a landmark kind of restaurant like, you know, Danny Meyer at The Modern kind of opportunity for especially now, postpandemic as we're seeing restaurants in major cities closing, chefs looking for opportunities outside of New York City," he said. "It just seems like there's a moment here."
Moore said there hasn't been an active recruiting plan, pointing to the pandemic and the transition to a new director, but there has been interest. The museum wanted to select the best partner for that space and the for vacancy on the first floor of Building 13.
"We couldn't agree more that it is an anchor space for our campus and the community and the opportunity is really exciting," she said. "We've had restaurant proposals that we've entertained and still are taking a look at but we're being careful and cautious. ...
"The next step is to do exactly what you're describing which is to, you know, seek out that partner that's going to have a shared vision and value system for the campus."
So far the pop-up concept has worked well, both she and Handschuh said.
"It really sort of helped sort of enhance that community atmosphere that we bring to courtyard A, and connected the courtyard location outside of the restaurant space," Handschuh said of Chama Mama. "Those warm summer months, early fall, the dates that they were opening. It was really a beautiful activation of the outdoor aspect of our campus here."
Mayor Jennifer Macksey asked that the commission be apprised of any changes or extensions of Door Prize's plans. She also suggested a meeting in March with the museum's new Director Kristy Edmunds to hear about her thoughts of the campus and programming.
In other business, the commission elected Macksey as chairman and Robert Davis and vice chairman.
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Drury High Students Get a Taste of Local Beef
By Breanna SteeleiBerkshires Staff
The pilot program is being funded by a $180K federal grant and is part of a partnership of Berkshire Agricultural Ventures and Mass Farms to School.
NORTH ADAMS, Mass. — Drury High School students don't have to ask "where's the beef" from, now that the school has partnered to bring local meat into its food service system.
Nonprofit Berkshire Agricultural Ventures (BAV) is partnering with Mass Farms to School to bring locally produced ground beef to school cafeterias as part of a pilot initiative funded by a $180,133 USDA Patrick Leahy Farm to School Grant. The program is named for the retired Vermont senator who wrote the original legislation in 2010.
North Adams Public Schools is one of two school district partners on the pilot project, Lenox being the other.
BAV hopes the project can takeoff and expand into more schools or institutions.
"We're really hoping that it takes off, and that we, in the sense of we can work with, or more schools can be part of this in the future, and we can kind of work out the kinks, which I think is part of what this is all about" said Audrey Hackett, BAV's communications and development manager.
She said part of the nonprofit's mission is to help strengthen the local food system and work with local farmers.
"Part of BAV's larger work to strengthen our local food system. So a lot of what we do is work directly with farmers and support a lot of livestock farmers," she said. "More than 40 percent of our farmers in our region are livestock, and so we work directly with them oftentimes, but it's also increasingly an opportunity to work, you know, a level up at the food system level to bring together partners for projects like this that bring more local food into to our not only our schools. I mean, there are lots of opportunities across institutions throughout our region, hospitals, prison systems, nursing homes, and all of that remains to be done."
Last week, students were having burgers made from meat brought by Marty's Local, a regional food distributor that works with more than 160 farms and food producers.
Marty's Local CEO Sandra Thomas said it was great to partner with BAV to help bring the meat to the school, citing that getting more local meat into the market fills a gap in the local food system. Thomas was able to work with Cherry Point Beef, a Western Mass distributor that sources cattle from four local farms.
Food Services Director Thomas Lark said they are excited to be a part of the program and that it's important to be able to showcase local food on the menu, especially for the students to be able to try these new things.
"We want them to see local food on the menu, to know that it's coming from somewhere they recognize. A lot of the time with school lunch, there's a little impression of like, oh, what's this? Where did this come from?" he said. "And so, this is a great way to say, this is what it is. This is where it comes from. Like, it's just down the road. You've driven past here before, and have them understand that, like, we're serving local stuff too. It's not mystery meat from far away."
Lark also said they have been working with the meat since earlier this year, testing out new ideas to bring to the students like a Korean beef bowl.
"Was a new thing, but we thought new ingredient, new recipe, let's really highlight it, and it was pretty successful. We're running it again next Monday. Actually, Marty's truck was here this morning delivering the beef for next Monday, and we're going to run that again. And that was one where the students who were willing to try it really liked it, and were telling their friends like, "Oh, you should have gotten this." So we're excited for Monday, we'll probably see even more kids trying it out," he said.
The North Adams Public Schools were highlighted last year by the state for its farm-to-school initiatives to bring fresh, local produce to students.
A couple students who had the burger for lunch said it was good.
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