Chef Brian Alberg in the Beard House kitchen
The team greeting guests and fielding questions in the dining room
East Mountain Farm Pork Croutons with Mighty Food Farm Pickled Carrots & Red Pepper Mayonnaise
East Mountain Farm Pickled Pigs’ Feet with Lakeview Orchard Peach Chutney
Mighty Food Farm Squash Arancini with Walnut and Sage Purée
Cured Sardines with Preserved Citrus
North Plain Farm and Blue Hill Farm Pigs’ Heads Three Ways > Porchetta di Testa, Hickory-Smoked Jowl, and Pickled Tongue with Salt-Cured Lemon, Indian Line Farm Pickled Green Tomatoes, Community Cooperative Farms Pickled Cucumbers, Farm Girl Farm Pickled Beets, and Chef’s Garden Quince Preserves
Arctic Char Crudo with Farm Girl Farm Bok Choy Kimchi, Zehr & Son’s Mushroom Farm Shiitake Velouté, and Shiitake Chips
Roasted Foggy River Farms Blue Hubbard Squash and High Lawn Farm Ricotta Ravioli with Lila’s Mountain Smoked Lambcetta, Taft Farms Pickled Green Zebra Tomatoes, and Oven-Dried Beefsteak Tomato Purée
East Mountain Farm Pork Roulade with Garlic Sausage, Pork Confit, Crispy Pig’s Ear, Mighty Food Farm Root Vegetable Purée, and Pickled Vegetables
Berkshire Sauerkraut-Braised Wanabea Farm Rabbit with Smoked Foggy River Farms Squash Purée and Squash Butter
Howden Farm Sweet Corn Panna Cotta with Candied Bacon on the Side Farm Bacon and Berkshire Blue Cheese–Dusted Berle Farm Organic Popcorn
Dinner

Preserving the Berkshire Harvest

Brian Alberg and Sommelier Dan Thomas
The Red Lion Inn/ Stockbridge, MA

Lester Blumenthal
Route 7 Grill/ Great Barrington, MA

Dan Hardy
Allium Restaurant + Bar/ Great Barrington, MA

Nicholas Moulton
Mezze Bistro + Bar/ Williamstown, MA

Dan Smith
John Andrews Restaurant/ South Egremont, MA

Jeremy Stanton
Fire Roasted Catering and The Meat Market/ Great Barrington, MA

Joji Sumi
Mezze Restaurant Group/ Williamstown, MA

True locavores know that cooking farm-to-table all year long requires a bit of old-fashioned know-how: canning, curing, jam-making. To showcase the art of preserving, this talented group of Berkshire chefs is returning to the Beard House with an array of regional ingredients culled from their carefully stocked winter larders.

Event photos taken by Krishna Dayanidhi

MENU

  • Hors d’Oeuvre
    • Rosemary Flatbread with East Mountain Farm Lardo and Lakeview Orchard Jam
    • Cured Sardines with Preserved Citrus
    • East Mountain Farm Fried Pork Croutons with Dried Peace Valley Farm Cherry Tomatoes, Mighty Food Farm Winter Kale, and Mayonnaise
    • East Mountain Farm Pickled Pigs’ Feet with Toasted Bread and Parsley Salad
    • Mighty Food Farm Potato–Parsnip Latkes with Applesauce
    • Berkshire Mountain Distillers Apple Cider Manhattans
    • Berkshire Mountain Distillers Smoked Tomato Bloody Marys with House-Smoked Bacon
    • Ricossa Casorzo Malvasia Nera NV
  • Dinner
    • North Plain Farm and Blue Hill Farm Pigs’ Heads Three Ways > Porchetta di Testa, Hickory-Smoked Jowl, and Pickled Tongue with Salt-Cured Lemon, Indian Line Farm Pickled Green Tomatoes, Community Cooperative Farms Pickled Cucumbers, Farm Girl Farm Pickled Beets, and Chef’s Garden Quince Preserves
    • Dönnhoff Riesling 2010
    • Arctic Char Crudo with Farm Girl Farm Bok Choy Kimchi, Zehr & Son’s Mushroom Farm Shiitake Velouté, and Shiitake Chips
    • Ulacia Getariako Txakolina 2010
    • Roasted Foggy River Farms Blue Hubbard Squash and High Lawn Farm Ricotta Ravioli with Lila’s Mountain Smoked Lambcetta, Taft Farms Pickled Green Zebra Tomatoes, and Oven-Dried Beefsteak Tomato Purée
    • Damilano Barbera D’alba 2010
    • Berkshire Sauerkraut-Braised Wanabea Farm Rabbit with Smoked Foggy River Farms Squash Purée and Squash Butter
    • West County Ciders Reine De Pomme NV
    • East Mountain Farm Pork Roulade with Garlic Sausage, Pork Confit, Crispy Pig’s Ear, Mighty Food Farm Root Vegetable Purée, and Pickled Vegetables
    • Villa Ponciago Fleurie La Réserve 2009
    • Howden Farm Sweet Corn Panna Cotta with Candied Bacon on the Side Farm Bacon and Berkshire Blue Cheese–Dusted Berle Farm Organic Popcorn
    • Berkshire Mountain Distillers Hot Buttered Rum With Hilltop Orchards Cider

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.02.2012
  • 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