Stephen Browning, Dan Thomas, Terry Moore, Brian Alberg in the Beard House kitchen
Knackwurst with Foggy River Farm Rutabaga Sauerkraut and Pickled Mustard Seeds
Plating in the Beard House kitchen
BerkShore Massachusetts Dayboat Salt Cod Fritters with Preserved Lemon and Harissa Aïoli
East Mountain Farm Pork Belly Rillettes with Farm Girl Farm Winter Squash Mostarda
Smoked Berkshire Mountain Tomato Bloody Mary with Sol Flower Farm Pickled Vegetables
Berkshire Mountain Distillers Gin–Cured Diver Scallops with Pickled Jalapeño Aïoli and Berry Patch Kale Chips
Gravlax-Style New England Dayboat Halibut with Mustard–Dill Sauce and Potato Salad
Behind the scenes in the Beard House kitchen
Chestnut Hill Farm Pork Charcuterie
Kinderhook Farm Pasture-Raised Mutton and Black Queen Angus Farm Grass-Fed Beef with Parsnips and Celeriac
Honey-Cured Hudson Valley Moulard Duck Breast with Duck Confit Arancini and Citrus Gastrique
House-Cured Lila Berle Lambcetta with Pickled Zehr & Son’s Mushroom Farm Mushrooms, Pickled Foggy River Farm Vegetables, and Equinox Farm Microgreens
Old Chatham Shaker Blue Cheese Cheesecake with Berkshire Wildflower Honey, Candied Walnut Crust, Serrano-Style Ham Crisp, and Berkshire Mountain Distillers Rum–Hilltop Orchard Cider Aspic
Chef Brian Alberg plating cheesecake in the Beard House kitchen
Dinner

The Berkshire Cure-All

Brian Alberg
The Red Lion Inn, Stockbridge, MA

Sommelier Dan Thomas
The Red Lion Inn, Stockbridge, MA

Stephen Browning
Bell & Anchor, Great Barrington, MA

Terry Moore
The Old Mill, South Egremont, MA

Jamie Paxton
The Meat Market, Great Barrington, MA

Daire Rooney
Allium Restaurant + Bar and Mezze Restaurant Group, Great Barrington, MA

Dan Smith
John Andrews: A Farmhouse Restaurant, South Egremont, MA

Zee Vassos
Firefly, Lenox, MA

Since ancient times, cured meat and fish have provided a vital source of year-round sustenance. Plus, they’re delicious. From gravlax and charcuterie to duck confit and Serrano ham, an impressive array of dry-cured, wet-cured, salt-cured, and smoke-cured ingredients will be on the menu at this culinary collaboration among top Berkshire chefs.

Event photos taken by Maia Landau.

MENU

  • Hors d’Oeuvre

    • Knackwurst with Foggy River Farm Rutabaga Sauerkraut and Pickled Mustard Seeds
    • BerkShore Massachusetts Dayboat Salt Cod Fritters with Preserved Lemon and Harissa Aïoli
    • East Mountain Farm Pork Belly Rillettes with Farm Girl Farm Winter Squash Mostarda
    • Smoked Berkshire Mountain Tomato Bloody Mary with Sol Flower Farm Pickled Vegetables
    • Berkshire Mountain Distillers Gin–Cured Diver Scallops with Pickled Jalapeño Aïoli and Berry Patch Kale Chips  
    • Casteller Brut Cava NV
    • Berkshire Mountain Distillers Corn Whiskey–Fire Cider Hot Toddy
  • Dinner

    • Gravlax-Style New England Dayboat Halibut with Mustard–Dill Sauce and Potato Salad
    • Niepoort Dócil Vinho Verde 2011
    • Chestnut Hill Farm Pork Charcuterie
    • Domaine Cheysson Clos Les Farges Chiroubles 2011
    • Kinderhook Farm Pasture-Raised Mutton and Black Queen Angus Farm Grass-Fed Beef with Parsnips and Celeriac
    • Vietti Perbacco Nebbiolo 2009
    • Honey-Cured Hudson Valley Moulard Duck Breast with Duck Confit Arancini and Citrus Gastrique
    • Jaffurs Santa Barbara County Syrah 2010
    • House-Cured Lila Berle Lambcetta with Pickled Zehr & Son’s Mushroom Farm Mushrooms, Pickled Foggy River Farm Vegetables, and Equinox Farm Microgreens
    • Sybille Kuntz Riesling Trocken 2010
    • Old Chatham Shaker Blue Cheese Cheesecake with Berkshire Wildflower Honey, Candied Walnut Crust, Serrano-Style Ham Crisp, and Berkshire Mountain Distillers Rum–Hilltop Orchard Cider Aspic
    • Lucien Albrecht Crémant d’Alsace Brut Rosé NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.01.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam