Events / Dinner

The Berkshire Cure-All

Fri, March 01, 2013

8:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Reservations Policy

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