currant_cosmo_440.jpg"} Alana Chernila gives us the outline to concoct our own midsummer galette. | Rural Intelligence Terrapin Restaurant in Rhinebeck supplies RI with a luscious summer cocktail, Lavender Crush. | Rural Intelligence lavendar_crush_patio_440.jpg"} Chef Gianni Scappin scores another hit with the Italian restaurant Market St. in Rhinebeck, NY | Rural Intelligence The Butcher & The Baker take advantage of their garden bounty with a summery Cobb salad. | Rural Intelligence Alana Chernila shares the secret to a perfect summer popsicle with her Berry Herb Pops recipe. | Rural Intelligence The Butcher & The Baker find it difficult to choose their favorite allium, but settle on garlic for a creamy scape pesto. | Rural Intelligence Pera Mediterranean Bistro on Spring Street in Williamstown, MA is the creation of restaurateur Fahri Karakaya. | Rural Intelligence Alana Chernila shows us how to roast your strawberries up into a delicious puff -- if you haven't eaten them all already. | Rural Intelligence The Butcher & the Baker show how to cook sustainable and local fish on the grill. | Rural Intelligence The Beer, Bourbon & Bacon Festival makes its debut in Rhinebeck, NY on June 21, 2014. | Rural Intelligence Alana Chernila uses the earliest ingredients of the season's bounty to make a tiny frittata. | Rural Intelligence The Bistro Box in Great Barrington, MA has resurrected the true meaning of good old-fashioned shack food in the region. | Rural Intelligence The Butcher & the Baker went to the Great Barrington Farmers Market and came back with the fixings for Spring Garden Soup. | Rural Intelligence North East Farm Access (NEFA) and the Copake Ag Center of Copake, NY match land with farmers. | Rural Intelligence Alana Chernila shows us a new way to rhubarb -- pair it with meringue. | Rural Intelligence Jake and Silka use spring herbs to make an easy, rustic potato mashup perfect for potlucks. | Rural Intelligence Alana Chernila offers a dish that personifies | Rural Intelligence Farmers' Markets are reopening across the Rural Intelligence region, in Litchfield, Dutchess, Columbia, and Berkshire counties. | Rural Intelligence Jake and Silka use the first green plants of the season to make a real-deal primavera. | Rural Intelligence pasta_primavera_2.jpg"} Pleasant & Main in Housatonic, MA is fast becoming the eatery of choice in the Berkshires. | Rural Intelligence pm_orchids_440.jpg"} Alana Chernila whips up a starter recipe for the sardine-shy -- try this healthy and delicious fish in endive! | Rural Intelligence Rural Intelligence's guide to best burgers in Berkshire, Columbia, Dutchess and Litchfield counties. | Rural Intelligence Jake and Silka welcome spring with a garlicky leg of lamb and let us in on the recipe. | Rural Intelligence Savvy Girl in Rhinecliff, NY and Madeleine's in Pittsfield, MA create sweet treats sans wheat. | Rural Intelligence Food For Thought: Simon’s Rock Brings Education To The Table | Rural Intelligence The Shelter Wine Bar in Rhinebeck, NYserves up tapas-style plates and excellent drinks to savvy patrons. | Rural Intelligence Alana Chernila offers a Yogurt Cheesecake with Dates and Rosewater which works as a delectable non-kosher Passover dessert. | Rural Intelligence Paula Boyajian, the bar manager at The Gateways Inn in Lenox, introduces a new spring cocktail, Michele's Margarita. | Rural Intelligence The Butcher & the Baker share a family favorite -- matzoh ball soup -- just in time for Passover. | Rural Intelligence Le Gamin Country offers a bit of French charm, and perfect eggs, on Warren Street in Hudson. | Rural Intelligence Alana Chernila offers simple steps for grilling fresh asparagus and three easy sauces with which to spice it up. | Rural Intelligence Use what you have in your cupboard to whip up some freshly baked Welsh scones ala The Butcher and the Baker. | Rural Intelligence Alana Chernila whips up a taste of spring: baby spinach with roasted cauliflower and hazelnuts. | Rural Intelligence Sign up now with your local CSA in Dutchess, Columbia, Berkshire, and Litchfield Counties for fresh summer produce and more. | Rural Intelligence The Butcher and the Baker (Jake and Silka) try their hands at the French bistro classic Moules â la Marinière. | Rural Intelligence Our intrepid food tester, Don Rosendale, compares the CIA's Bocuse Restaurant in Hyde Park to the original in Lyon, France. | Rural Intelligence Alana Chernila offers a pear, chocolate and almond muffin recipe good enough for the movie crew she's been catering for. | Rural Intelligence The Butcher and the Baker (Jake and Silka) offer a lighter option to winter's heavy foods: homemade borscht. | Rural Intelligence New Hudson Business Mixes Up A Better Brand Of Bitters | Rural Intelligence Alana Chernila and her husband created their family’s very own version of a spicy, egg-centered breakfast called Breakfast Tata. | Rural Intelligence RI cracks the code on egg sandwiches with a roundup of some of the best in the region. | Rural Intelligence Wood-fired Pizzeria Posto in Rhinebeck, NY, gets rave reviews from Alice McGowan. | Rural Intelligence A tangy pork recipe from the Yucatan Peninsula makes good use of the season's fresh citrus. | Rural Intelligence Hawthorne Valley Farm in Ghent, NY is offering cheddar cheese-making classes. Making cheese is surprisingly easy. | Rural Intelligence Cookbook author Alana Chernila goes Mexican with a spicy lentil soup for these cold winter days. | Rural Intelligence Recipe: Lamb and Freekeh Stew | Rural Intelligence Shunpike Dairy in Millbrook, NY is one of the few places around where you can pour your own raw milk, fresh from the farm. | Rural Intelligence Alana Chernila's eschews potatoes and has a new love for kohlrabi fries. | Rural Intelligence The Butcher and the Baker (Jake and Silka) offer a favorite post-holiday desserts: homemade Peppermint-Stick Ice Cream. | Rural Intelligence Keep warm this winter by dining beside some of the coziest fireplaces our region's restaurants have to offer. | Rural Intelligence Vanilla Cardamom Baked Apples | Rural Intelligence Route 7 Grill Comes of Age in Its 8th Year | Rural Intelligence Recipe: Brisket Chili | Rural Intelligence Taking a class at the Culinary Institute of America | Rural Intelligence Garden writer Margaret Roach, publisher of the gardening blog, shares her recipe for farninata. | Rural Intelligence Ben Gable Savories, Chatham’s New Hotspot | Rural Intelligence Nancy Fuller, Farmhouse Rules, Food Network Farmhouse Rules, Hudson Valley chef | Rural Intelligence Andrea's Pasta di Casa, Amenia Italian food, deli Amenia, | Rural Intelligence Francine Segan, Opera Lover's Cookbook, Holiday Soup with Nutmeg and Cinnamon, Gilded Age food | Rural Intelligence Stissing House, Pine Plains restaurant, French restaurant Dutchess County, Provencal food Dutchess County, Michel Jean | Rural Intelligence Amy Cotler, The Locavore Way, shu mai recipe, dumplings recipe | Rural Intelligence Southern Berkshire bars, Down County Social Club, Rumpy's Tavern, Lion's Den, Cove Lanes, The Brick House | Rural Intelligence Allium Great Barrington, Allium Restaurant, | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, Orange Soy Braised Pork Ribs, | Rural Intelligence McEnroe Organic Farm, organic produce Millerton, organic Dutchess County, organic market Millerton | Rural Intelligence Francine Segan, Opera Lover's Cookbook, linzertorte, saltimbocca, opera food | Rural Intelligence Philmont Market and Café Co-op, Co-op Curbside Cafe, Philmont Co-op, Philmont food truck | Rural Intelligence Francine Segan, fruit dessert recipe, healthy dessert, Dolci: Italy’s Sweets | Rural Intelligence Haven Cafe and Bakery Great Barrington, restaurants Great Barrington, | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, fall stew | Rural Intelligence Serveran, Armenian food NY, | Rural Intelligence Francine Segan, Pasta Modern, pasta recipe, meat ravioli recipe, Shakespeare's Kitchen | Rural Intelligence Francine Segan, Pasta Modern: New & Inspired Recipes from Italy, zucchini pasta recipe, | Rural Intelligence Charlotte's, Millbrook restaurant, Swedish food, osso buco, Mikael and Alicia Moller, restaurants Dutchess County | Rural Intelligence pumpkin picking Dutchess Columbia Berkshire Litchfield County, apple picking Dutchess Columbia Berkshire Litchfield County, | Rural Intelligence Amy Cotler, The Locavore Way, red pepper soup, recipe | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, warm fava shallot couscous | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, carrot salad, red wine and maple glazed carrots | Rural Intelligence Columbia County’s Oldest Bars Still Have A Lot to Offer, Even Good Grub! | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, beet and kale salad, beets and leeks, beet recipes | Rural Intelligence John Andrews Farmhouse Restaurant: A Revisit, This Time With The Family | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, spicy summer squash soup | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, lemon balsamic chicken | Rural Intelligence Alana Chernila, The Homemade Pantry, cookbook author, summer recipe, corn and nectarine salad | Rural Intelligence High Lawn Farm, ice cream, Ronnybrook Farm, Arethusa Farm | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, fried green tomatoes | Rural Intelligence AgriCulture: The Corn Is Green | Rural Intelligence Alana Chernila, The Homemade Pantry, blueberry ricotta coffee cake, recipe | Rural Intelligence Six Depot in West Stockbridge is just the spot to hit for high-minded artisan coffees, teas, and food with a European twist. | Rural Intelligence Patisserie Lenox has opened a new satellite café on Great Barrington's main drag that's très magnifique. | Rural Intelligence Alana Chernila, The Homemade Pantry, recipe, braised endives, Louisa Weiss, My Berlin Kitchen, romance | Rural Intelligence Alana Chernila, The Homemade Pantry, cookbook author, summer recipe, salty pork | Rural Intelligence Dining Al Fresco, Berkshires, Dutchess County, Litchfield County, Infinity Hall, Mercato, Fiori | Rural Intelligence
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Vivian Mandala Deisgn Studio

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Preservation Society Pays Homage to Simple, Sublime Food

PreservationSocdrBy Nichole Dupont

The relaxed, library-esque quiet is almost inconceivable, especially knowing what’s going on on the other side of the wall. But that’s just part of the magic of Preservation Society, located on the south side of the bustling Route 7 Grill in Great Barrington, MA. I’m sure there were large parties of five or more, I’m sure that the bar was pretty packed with folks just getting off work, but I heard none of it in the wood-walled seclusion of the reservations-only, cozy 12-seat dining room and raw bar. The space is the brainchild of the Grill’s head chef Christophe Jalbert, who had a hand in building the tastefully sparse space, including the highly lacquered bar/expo kitchen area complete with a built-in, repurposed copper kettle drum used to house oysters on ice.

Chef Jalbert also builds the menu every week—Preservation Society is open Thursday-Monday with seatings at 5, 7 and 9 p.m.—which includes a raw bar, rich charcuterie options and a menu of either five ($100) or three courses ($65) as well as an extensive wine list heavy with higher-end options like Mulderbosch Chenin Blanc and Catena Malbec and several dozen in between.

PresSocbresaolaThe atmosphere is elemental—white tablecloths, bulbous wine glasses, sturdy flatware—and deliberately allows for the focus to be on the eats. On this particular night, the raw bar/charcuterie included Wellfleet oysters ($3), ceviche, salmon tartare, gaufrettes with greens and bresaola served with orange, fennel and frisee ($12). I chose the latter, intrigued by the combination of citrus and crisp fennel and thin strips of salted beef, which was surprisingly mellow when they all hit the palate in unison.

Throughout the two-hour meal (be prepared to languish, and for god’s sake bring something to talk about and someone who likes to talk), the motif of unlikely pairings and textures was a delight. Part of the fun of languishing and taking your time with the five courses is watching the chef prepare each course at the expo kitchen behind the varnished bar. With just two small burners and a narrow counter space, Jalbert carefully curates each dish, swirling olive oil over sweet tomatoes, shaving Parmigiano so that it drops into the right spaces. Nothing he does is without purpose, and every ingredient he uses is at the prime of its season somewhere on land or at sea.

Our entrée arrived and at one point, after his first bite of the spit-roasted beef tenderloin, my date was, in fact, speechless.

PresSocmonkfish“It’s like it’s been wrapped in bacon,” he whispered between chews of the buttery beef, surrounded by crisp Japanese turnips, a potent garlic puree and a hint of preserved lemons, which cut through the natural sweetness of the dish at just the right moments.

While he mowed shamelessly and silently on the tenderloin, I attacked the monkfish cheeks. Perhaps this needs some explanation, as you might be envisioning two sad little slivers of fish face on a giant charger. The monkfish is a monstrous creature, known for its freakishly large head which is so big that the rest of its body is referred to simply as ‘the tail.’

The dish that sat before me was a near-softball sized mound of tender, smoky fish. Chef explained that much of what is prepared at Preservation Society is first wood grilled or spit-roasted out back then brought into the small exposition space for final preparation. I watched him simmer the fish in a citrus broth laced with cardamom and coriander, the smell alone transforming the entire dining room into a spice market in a far-off land. Because of this voyeuristic opportunity, the first bite was met with anticipation. And it was savory, tangy and devoid of the fishy taste we all brace ourselves for on these seafood adventures, thanks to the simple science of the grill.

PresSoclogo200I know that the entrée should be the superstar of the meal. But as dessert made its way to us, looking like something out of a magical Dr. Seuss tale, it was difficult to really name the course that shone brightest. The swirly, melt-on-your-breath lemon tuiles, held together by a rich (not runny, hallelujah) vanilla custard and topped with fresh blueberries, rendered us silent. The flavors capture what is left of the summer, and honor a way of eating that we’ve missed in the hustle and flow of, I’m gonna say it, modern America. Preservation Society is gracefully twisting our arm to sit down, and taste everything that we think we’ve tasted before, but didn’t have the time to notice.

Preservation Society
999 Main Street (South side of the Route 7 Grill)
Great Barrington, MA 01230
Thursday-Monday, seatings at 5, 7 and 9 p.m.



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Posted by Nichole on 08/17/14 at 08:54 PM • Permalink

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Grand Cru: A Place For Tasting Craft Beer And Artisanal Cheese

All photos courtesy of Grand Cru.

By Andrea Pyros

Rod Johnson often hears from people who claim not to like beer. His response? “You just haven’t had the right one!” Johnson, along with his wife Alicia Lenhart, is the owner of Grand Cru, a popular hybrid bar and retail shop in Rhinebeck that features beer — and plenty of it — along with artisanal cheese, wines by the glass and tasty local snacks. “If you don’t like star fruit, it doesn’t mean you aren’t going to like an apple,” he adds. “There are so many kinds of beers out there today. There’s something for everyone.” Johnson gets customers who think they’d never like beer or who drink wine exclusively, and he’s able to find them a beer that absolutely “blows them away.”

Johnson and Lenhart have been ambassadors for craft beer in the Hudson Valley ever since they bought Grand Cru in 2012 from the original owners. The couple divides and conquers the store’s workload, with Lenhart helping behind the scenes on marketing, scheduling artists who showcase their work in the store and selecting the wine list. “She’s been drinking good wine longer than I have,” laughs Johnson. Together the pair picks the musical acts that perform, with Steven Spost, Cathy Young, and The Gold Hope Duo on tap for the coming months.

When it comes to finding new and exciting craft beer, the responsibility falls to Johnson, who works in the shop full time. Johnson [in photo, left] strives to locate beers no one else nearby stocks. Unlike wine, where a sales rep will come in and do a tasting for bar and shop owners, there are rarely samples for beer. Instead, Johnson seeks out craft beers whenever he’s traveling, talks to other beer lovers, uses a variety of resources on the Internet and scours the massive lists from distributors that arrive each week.

“It’s tough,” he says. “There is a brewery opening every day, so it’s hard to keep up. I can only have 300 beers and there are tens of thousands of options.” Johnson won’t carry the big brands, saying, “That’s not what we’re here for,” but he does offer affordable beers starting in the $3 range (and as low as $1.40 to go).

The bar has six taps (Johnson plans to double that in the near future), and almost every day there are changes to at least one of the beers listed. Every few weeks Grand Cru hosts a Tasting Team Event, featuring one brewery on all taps with free samples and reduced prices on growler fills or glasses in-house. Most recently Grand Cru welcomed Stone Brewing, one of the store’s top-selling brands, and Troegs Brewing Company is scheduled next.

Stop in to the casual and relaxed space and Johnson or his helpful staff will give you suggestions and allow you to sample the beers on draft. Recently, we tried the Chimay Premiere ($11), a very fine — and very rare Stateside — Belgian red, and Victory Brewery’s Summer Love ($6), a light, refreshing blond beer. Friends took advantage of the recent Stone Brewing tap takeover, enjoying the wine-like notes of the Stone Cali-Belgique ($8) and the popular Stone Go-To IPA ($6.50). 

Don’t skip the cheese plate. There are typically five to choose from (one for $8, two for $12 or three for $16). Johnson tries to purchase cheese within a 100-mile radius. “I do believe in trying to consume locally. I know the farms and have visited a lot of them. I’m an ex farm boy and I want the animals treated well, the staff treated well. We’re lucky to have really great cheese makers in the Northeast and New York.”

Rich, creamy and flavorful cheeses hail from Sprout Creek (Poughkeepsie), Nettle Meadows (Warrensburgh), Chaseholm Farm Creamery (Pine Plains) and Berkshire Blue (Great Barrington) among others, and it’s why Johnson has plenty of customers who trek in for the Cru’s cheese offerings alone.

One evening, we sampled the rich, complex Truffle Falls cow’s milk cheese, and the sheep’s milk El Trigal Mantangeo, an excellent, not overly sharp selection. We added charcuterie ($2/$4), so our plate also included macadamia nuts, almonds, dates and bread from Design’s Bakery in Kingston.  Grand Cru also sells other tasty vittles, like Deising’s soft pretzels, venison from Highland Farm, snack jars from The Local and Spacey Tracy’s pickles.

Though they welcome plenty of visitors who travel to seek out their craft beer, Johnson says at its heart Grand Cru is a locally driven business. “That’s important in Rhinebeck. You can’t rely on the tourists. Even with the winter we had, we still had double-digit growth from last year. Our locals and regulars really drive the heartbeat of Grand Cru.”

Grand Cru Beer & Cheese Market
6384 Mill St., Rhinebeck, NY
(845) 876-6992
Monday:  closed
Tuesday & Wednesday:  Noon—8:30 p.m.
Thursday: Noon—9:30 p.m.
Friday & Saturday:  Noon—11 p.m.
Sunday: Noon—7 p.m.

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Posted by Lisa Green on 08/11/14 at 02:49 PM • Permalink

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Market St. — Italian ‘Fusion Without Confusion’ In Rhinebeck

Photo by Matt Petricone for Roll Magazine.

By Andrea Pyros

You might think that after opening “30, 35” restaurants (he’s lost count), Chef Gianni Scappin wouldn’t bat an eye over launching a new eatery. When Rural Intelligence talked to the charming pro, he was deep in preparations for his latest launch, Gusto, in Poughkeepsie. We met up with him at Market St., his two-year-old homestyle Italian restaurant in the heart of Rhinebeck, where Scappin admitted that he’s “never comfortable” about starting another venture.

But at this point he’s earned the right to more confidence than just about anyone on Hudson Valley’s dining scene. After all, the Italian-born and trained chef has cooked at top restaurants in major cities throughout the world; served as a guest chef at the James Beard House; helped develop an advanced Italian cooking class for the Culinary Institute of America where he continues to teach today; co-authored four cookbooks, including one with friend Stanley Tucci; and is currently feeding happy diners at Cucina (Woodstock), Gusto and Market St.

Food photos by Keith Ferris.

Though it entered into a town with other excellent dining options, Market St. has managed to make a name for itself, and it’s become a popular spot for locals as well as weekend tourists who appreciate Scappin and his team’s fresh, vibrant menu and emphasis on hospitality. “It’s a little bit fusion, but without confusion,” Scappin laughs, adding that Market stays within his Italian/Mediterranean roots, for example by using extra virgin olive oil in the place of butter or cream to provide that “green freshness,” and updating the menu four to five times a year to work with the season’s ingredients.

During a recent visit, we started with rich, flavorful grass-fed beef meatballs with tomato and organic polenta ($8.50), a perfectly balanced bruschetta Parma with mozzarella, prosciutto, olive oil and aged balsamic ($9.50), and a simple salad of roasted beets, Coach Farm goat cheese and arugula ($11.50) dressed with a tangy vinaigrette. The wood oven pizzas and breads are a major presence on the menu (not surprising, considering Scappin made the wood-burning oven Market St.’s focal point). Try the Caprina (fig-herb spread, Coach Farm goat cheese, pear, arugula and truffle oil, $17) or Boscaiola (mixed mushrooms, mozzarella, tomato and herbs, $16.50). They’re cooked perfectly, with crispy, thin crusts and complementary flavors that provide maximum impact. Pastas and risottos are hard to resist — they’re bursting with top-quality ingredients, and gluten-free and whole-wheat options are available. But save room; Satisfying main dishes like a slowly baked salmon with snap peas, potato puree, and black truffle vinaigrette ($26) and a local aged ribeye steak with crispy fingerling potatoes, chickpeas, sage and spicy aioli ($32) are waiting for your enjoyment, too.

If you feel like exploring, try one of the specialty cocktails, such as the ginger margarita ($11) or a “Burnt Venetian,” made with vodka, aperol, lemon syrup, and prosecco ($12). Italian wines dominate the wine list, but there are a few French and California choices as well. Our party’s non-drinker had a mint iced tea special that provided enough kick to beat back the early evening’s heat, and there are also non-alcoholic house made sodas ($6).

Ingredients, whenever possible, are sourced locally from spots like Sky Farms, Hudson Valley Cattle Company, Wild Hive Farm, Heermance and others. Scappin has been in the Hudson Valley for close to 13 years, so he’s learned firsthand the difficulties of dealing with winter, and is as appreciative as anyone of the beautiful, bountiful spring, summer and fall seasons. The Rural Intelligence area is a “great melting pot,” he enthuses. His only wish is that there were more industries to bring work and money to the local population. “You want your children to stay in the area, not have to move to California or Boston.” 

Scappin does his part, employing a good number of locals in his restaurants. At Market St., the staff — friendly, cheerful and uniformly gorgeous — will answer questions and steer you towards their favorites. Scappin believes strongly in the true meaning of hospitality: making people feel good and building a relationship. “If you’re abusive, you’re doomed,” he warns. “We concentrate on small details, and it’s always continuous work. We never give up. There is always something better we can do.”

Market St.
19 West Market Street, Rhinebeck
(845) 876-7200
Monday through Thursday 5-10 p.m.
Friday & Saturday 5-11 p.m.
Sunday 4-10 p.m.
Brunch served from 11 a.m.-3 p.m. on Saturdays & Sundays.

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Posted by Lisa Green on 07/08/14 at 06:52 PM • Permalink

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Pera Mediterranean Bistro Brings A New Accent To Williamstown

By Amy Krzanik

The first thing you notice about Pera’s owner, Fahri Karakaya, is that he’s there. I mean, he’s in the restaurant and he’s handing you the menu and he’s pouring your water and he’s checking on your food. The restaurant employs friendly servers, so these things aren’t necessarily his job, but Karakaya does them gladly because he wants to make sure your visit to Pera is enjoyable.

Karakaya was born and raised in Turkey, and worked for ten years in the Pera district of Istanbul. Though very well traveled (14 countries and counting), Karakaya decided to move to his favorite country, the U.S., in 2001 to study Hotel and Restaurant Management in Connecticut. After taking an internship in Florida, he settled there for 11 years, earning an MBA, and working as a food and beverage manager at The Breakers in Palm Beach, one of the world’s toniest hotels. He returned to the Northeast only when his wife, Mel, was offered the job of innkeeper at The Porches in North Adams.

The Pera Sampler ($15) includes hummus, tabouli, grape leaves, falafel and smoky grilled eggplant puree. Photo by Ralph Hammann.

The move to the Berkshires was a lifestyle change in many ways for Karakaya; after excelling for years in the upper echelons of his industry, he now found himself unemployed and, frankly, bored. Karakaya looked for work for several months with no success. Even though he had 30 years of experience under his belt (the man had even taken a 6-month-long wine course!), Karakaya says he wasn’t looking for pay commensurate with what he was making at The Breakers. “The money was not important to me,” he says. “I just wanted to work, to use what I know to help people.”

He eventually gave up and had a heart to heart — with himself. “I said ‘Fahri, you’re old, short, bald and ugly. No one wants to hire you, so you need to start your own business.’”

He opened what is now TaBellas Italian Cuisine in North Adams in April of 2012, but had his eyes trained on Pera’s current home on Spring Street in Williamstown. He’d noticed the busy street had an international flavor (Indian, Thai and Japanese, Mexican), yet no Mediterranean establishment. “It was always a dream to have this spot,” he says, and last year, he got it. Pera opened this past October and weathered (sometimes literally) a long, slow winter. But locals have taken to his new venture, and the restaurant’s word of mouth is good.

From top: Sauteed falafel, Greek salad, and spanikopita that the author couldn’t wait to eat.

And, more importantly, so is the food. I’ve always been a fan of spanikopita, and Pera’s Executive Chef Randall Beaudoin does it well — a deliciously flaky appetizer with just the right spinach-to-feta ratio. Falafel, too, has always been a favorite, but until I had it at Pera I had absolutely no idea what I was missing. Falafel usually comes round and deep-fried, but Pera’s appetizer ($8) is flat, sautéed in olive oil and served with cusabi dipping sauce (a creamy concoction made with cucumbers and wasabi). Consider me a falafel snob from now on.

In fact, nothing on Pera’s menu is fried; the lamb for the lamb burger ($10, with arugula, feta cheese, and cusabi dressing) is ground fresh daily; the menu includes seasonal offerings like a summer watermelon salad; and the popular mussels appetizer changes flavors daily. Dinner ($15-$29) is a mix of American and Mediterranean dishes, and includes the popular Calamari Fra Diablo, Mediterranean scrod, and chicken or lamb kebabs.

Save room for dessert ($6-$7), though, because they’ve got amazing baklava, gelato from SoCo Creamery as well as flourless chocolate cake and Irish whiskey cake from Crazy Russian Girls Neighborhood Bakery located right over the border in Bennington.

Karakaya and Beaudoin excel at their goal of serving quality food at affordable prices. And locals appreciate it, evidenced by a packed house at lunch and dinner times. Outside tables are available, but the inside, with its warm colors, elegant dark wood tables and nighttime candlelight, might be even better.

Pera Mediterranean Bistro
60 Spring Street, Williamstown, MA
(413) 458-8676
Open Sunday—Wednesday from 11 a.m.-9 p.m.
Thursday, Friday & Saturday from 11 a.m.-10 p.m.

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Posted by Amy Krzanik on 06/24/14 at 03:08 PM • Permalink

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Review: The Bistro Box Is A Roadside Classic

bistro box full frontal By Nichole Dupont

There are those places that are just cursed. You know the kind. Switches hands every 1 to 3 years, nobody really knows what kind of food they serve anymore. You tentatively step into each new rendition only to leave disappointed or gripping your stomach with regret. There are a few “cursed” eatery locations here, so when I saw the new sign along Route 7 in Great Barrington I groaned. The perpetually red summer hot dog shack was now freshly painted and the new sign was up. The Bistro Box. I was skeptical.

But I should not have been. The Bistro Box, true to its name, is a roadside eatery that offers up fresh, homemade, hard-working picnic food. It’s a place you can take a lunch break or where you can proudly take a date for a vintage-inspired evening sitting under a pine grove enjoying the company of true love and damn tasty onion rings. On a beautiful day (which we’ve had several of), the parking lot is indiscriminately packed with vehicles and people – Ford F150s, Audis, minivans, grandparents with their grandkids, golfers, contractors taking a break. This is a place for everyone to enjoy the fleeting months of summer and the nostalgia of a perfect ice cream float.

Do not mistake roadside shack fare for “options limited: just deal with it.” The Bistro Box has all the basics but they’re the kind of “basic” that harkens back to a time when toys didn’t break on the first go-round: Wholesome, actual good food made from real ingredients (not pre-frozen, pre-packaged imposters). Take the onion rings for example. Fresh, dipped in a golden batter with a hint of cornmeal, lightly fried and served with a ketchup aioli (they call it box sauce) that we couldn’t get enough of. Fried dill pickles, same signature batter with a homemade buttermilk ranch dip. The menu also includes burgers and dogs, paninis, hand-cut fries (lots of choices like garlic and fresh herbs, parmesan and truffle oil, chili cheese), cold-brewed coffee, savory salads, and for starving, newly minted vegetarians, the falafel burger: a homemade chickpea patty topped with crispy “quick” pickles and red pepper feta spread.

Because we are talking essentially about a roadside stand, I have to mention that nothing that emerged from The Bistro Box was drowning in grease (which is the expectation for these little places). The food is crisp, the portions are perfect, and everything is reasonably priced (nothing more than $8). Obviously a lot of love has gone into making the little Bistro Box a place to come back to. Owners Nick and Birdie Joseph opened The Bistro Box in 2010 as a mobile food business. Their adventures have taken them from Nantucket to Florida to the Caribbean but they’ve always had an eye toward the Berkshires (Nick grew up in the area). When the little red shack went up for sale this past winter – they’ve been eying the place for awhile – the couple scooped it up immediately and so far everyone has pulled out of there with a faraway smile and maybe a little chocolate on their lips.

In a busy world, The Bistro Box is the perfect oasis of milkshakes (made with local ice cream) and memories. Get out of your car, stay and enjoy an impromptu picnic. No T.V., no iPhone, just you, your honey, and some damn fine food.

The Bistro Box
Rt. 7—937 Main Street, Great Barrington, MA
(413) 717-5958
Monday, Tuesday & Thursday—Saturday 11 a.m.—7 p.m.
Sunday 11 a.m.—5 p.m., Closed Wednesdays until summertime.

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Posted by Nichole on 06/02/14 at 08:07 AM • Permalink

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Copake Ag Center A Big Opportunity For Small Farmers

Jenny Elliott of Tiny Hearts Farm on the “new” 1951 tractor.

By Nichole Dupont

Pop open any regional real estate guide, and you will notice a cornucopia of old Victorians, rambling farmhouses and beautiful New England vistas. But the real estate that Monet would deem as priceless, in fact, comes with a hefty tag that for decades has threatened to push small farmers right out of the market and out of business. Yet, this region is fast-becoming a farm hub where growers, eaters, markets and restaurants collide and no one wants to see that human ecosystem break because of pricey land. Enter Northeast Farm Access (NEFA), a farm consulting organization (based in Keene, NH) — comprised of veteran community developers, loan underwriters, attorneys and farmers — that connects investors with farmers and farmers with land (and resources) from Maine to New York.

Project map of the Copake Ag Center.

“Our goal is to find farmland for farmers and to decrease the loss of good farmland,” says Laura Hartz, NEFA’s Director of Operations. “Usually we approach some kind of farm that is in transition and facing a critical decision, and see if we can work with the seller to make sure it stays on as a farm.”

NEFA’s latest project is the Copake Agricultural Center, a 197-acre amalgamation of land that crosses the town’s center. The organization and its investors closed on the land in December of last year, and despite the still-frozen ground, the Center became a hot ticket for those looking to farm in the area.

“We had about a dozen farmer applicants almost immediately,” Hartz says. “It’s a huge opportunity, when you think about what the lease — a long lease —includes: affordable housing, proximity to market, good soil and access to water. We’ve got some pretty excited farmers.”

Enthusiasm is great, but securing a long-term lease at the Copake Ag Center requires a lot more than a desire to sow some seeds and wear flannel year-round. Hartz says that when NEFA staffers were sifting through the applications, certain requirements — some flexible, some firm — were a must. For starters, farmers had to fit the USDA definition of a beginning farmer; one who hadn’t farmed for more than 10 years consecutively and who was willing to substantially contribute day-to-day labor on the farm. Definitely not a problem for Luke Franco and Jenny Elliott, owner/operators of Tiny Hearts Farm, a cut flower (and dried and hanging) business that had its base at a one-acre plot in Westchester. They jumped at the opportunity to join the Copake Ag Center. But don’t let their fresh faces fool you; Franco and Elliott are savvy growers with a veteran’s vision.

Tiny Hearts Farm stand at Cold Spring market (first market of 2014).

“Jenny trained for four years as a veggie grower, but we looked at who was doing what and we found it; our niche. Cut flowers,” Franco says. “The response was just amazing. We were surprised. You can’t live on bread alone and flowers feed a whole other part of our existence. If you look at the whole farm-to-table movement, the flower industry is super behind the curve. You still get wholesale, imported blooms that are loaded with fumigants and fertilizers and the scent has been bred right out of them. Sitting there in a vase next to your local, organic greens and grass-fed local beef.”

Since moving to the new plot in Copake (with room, lots of room, to grow), Tiny Hearts Farm may soon just be a name, as Franco and Elliott — both music majors before they were called to the soil — have a business plan that includes acres of dahlias and peonies, weddings galore and more farmers markets. Just recently, the duo made their first major farm purchase: a 1951 Farmall Super C tractor.

Max of MX Morningstar Farm prepping seedlings.

“We’re tripling production this year and we’ve got a lot more land to farm. That tractor is a beast,” Franco says, laughing. “It’s definitely a seat-of-my-pants learning curve. The other farmers have been very helpful with the tractor.”

Those other farmers include MX Morningstar, a 62-acre vegetable outfit and Sparrow Arc, also a vegetable producer originally from Portland, Maine. The farmers, despite being independent growers, end up spending a lot of time together sharing equipment, storage facilities and advice, and this is exactly what NEFA wants, especially in a region where big developers froth at the mouth when they catch wind of a possible farm for sale.

“We’ve had the support of so many different conservation groups to help us secure easements on the [Copake] property. They are critical partners in all ways,” Hartz says. “This is multilayered; it benefits everything from the local food system to species diversity. I don’t see it as a trend. People want to farm. They are choosing to farm.”

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Posted by Nichole on 05/25/14 at 11:12 PM • Permalink

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Review: Pleasant & Main Is A Housy Hub

p&m center diningBy Nichole Dupont

I have this friend who used to live on the Lower East Side, and I would take the train into Manhattan to visit her in her little shoebox on the ninth floor. Saturday would be devoted to museum hopping, bargain hunting, and a Broadway show followed by way too many drinks at a dive bar just downstairs from her place. And yet, despite the high-octane city shuffle of Saturday, what I looked forward to the most was Sunday brunch before catching the train back to the sticks. She had “a place” that was comfortable, a place that welcomed — with natural light, great omelets and strong coffee — our sad debauched souls. I’ve been on the hunt for “a place” for years, and it looks like, for certain, I have found it.

Pleasant & Main (on the corner of, well, you guessed it) in Housatonic, Mass. is a like a pirate’s treasure chest; the outside appears unassuming, even dingy, but once you open it up the realization that you’ve struck pure gold is immediate. High-ceilinged, red-walled, sprawling, the café has an old-timey ambience that meets somewhere comfortably in the middle of Cheers, a bistro in Paris and your grandmother’s front parlor.  The wide-open dining room is flanked on either end by massive wooden shelves chock full of collectibles (most for sale), from silver candlesticks to kitschy 1950s fishing gear. Natural light floods through the front portion of the café, highlighting the giant stained glass window that is a definitive feature of the space, which formerly housed Jack’s Grill, a summer hub that closed some four years ago.

p&m stained glassBut grandiose windows and glittering knick knacks are just that without good food. Not surprisingly, Pleasant & Main does not disappoint on the gastronomic end. It has the kind of menu that diners will savor again and again, perhaps settling at last on a favorite dish.

The menu is unpretentious; a daily offering of veggie quiche (always with a side of fresh greens) delights with a light crust, the savory eggs Florentine is topped with a healthy dollop of classic hollandaise that literally melts in the mouth. The croissants are perfect and buttery and the coffee — be it espresso, latte, cappuccino – is never bitter and perfectly hot. A basic lunch lineup of turkey clubs, egg salad and burgers is thickened with European home-food options like savory ratatouille crepes, Croque Monsieur and beet and goat cheese salad.

These little extras pay homage to the café’s mastermind, veteran restaurateur Craig Bero, who spent the last 35 years on the food scene in Manhattan and the lower West Village, most recently as the owner/operator of the Cosmopolitan Café in Tribeca. Bero packed up his impressive collection of antique silver and fishing gear (he is an avid angler) and he, along with long time chef Sixto Rodriguez, set up shop in Housatonic in late March after seeing a for rent sign on the door in January. (Bero, a Wisconsin native, has a cabin in Hillsdale, N.Y. that was his escape from the Big Apple for decades.) So far, so very good. Along with breakfast/brunch and lunch, the café dishes up community suppers Thursday-Saturday nights, with a simple menu that rotates with the chef’s creativity, Bero’s fastidiousness and Mother Nature’s palate. In keeping with the simple sophistication of the daytime eats, the suppers provide simple, unfettered fare with a twist; beef pot roast with a burgundy gravy, lamb shepherd’s pie, orange sunshine cake.

p&m quichePerhaps the real sunshine is Bero himself, who quietly yet purposefully trolls the dining room, making sure everyone is happy, well fed, and deep in conversation. Be warned, he is a generous and convincing soul (must be that Midwest spirit). I was happy with my quiche. I told him it was perfect. I sipped at my coffee, and yet somehow, there I was, with a pleasantly full belly staring down at a lemon crepe.

After polishing off the whole thing, it dawned on me, that that tangy, incredibly light, yet somehow nostalgic confection was what I was after. What we are all chasing after. That signature dish, you will find it here. I promise you.




Pleasant & Main
1063 Main Street
Housatonic, MA
(413) 274-6303

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Posted by Nichole on 04/28/14 at 08:24 AM • Permalink

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RI’s Hamburger Helper

When we came up with the idea of doing a hamburger roundup similar to the one we did on egg sandwiches,we wondered not if we could gather enough really great hamburgers in our region, but if enough people would be willing to do the reviewing. Turns out it wasn’t a problem finding burger tasters; most people seem to have their favorite go-to place for the classic American item.

This is not anywhere near a complete list; it’s just our small staff and some readers’ picks for their preferred hamburger spot. In the end, the “best burger” is often the one nearest wherever you happen to be when hunger strikes.


The Brick House Pub

Full disclosure: I go to The Brick House in Housatonic at least once a week. Everything is locally sourced and super fresh. The burger buns are from literally a mile down the road at Berkshire Mountain Bakery, the greens on top from Equinox Farms in Sheffield and desserts are house-made. The pizzas here are wildly popular but I always order a burger. It’s a steal at $13 because you get huge portions and I always customize it to suit my mood. Sometimes it’s avocados or jalapeños, or I switch out the meat for their awesome house-made veggie burger. This time, I got the farmer’s burger with bacon, cheddar and a perfectly prepared sunny-side egg on top. It comes on the aforementioned Berkshire Mountain Bakery bread and your choice of salad or the fries, but you can up-charge for truffle fries. And you should get the truffle fries. Seriously. The great food, combined with the relaxed atmosphere and spot-on service always makes for a good time at the Brick House.  —Rachel Louchen

The Brick House Pub
425 Park Street, Housatonic, MA; 413.274.0020
Related story: Brick House Pub: A Nirvana for Hungry Beer Geeks

The Lantern

I don’t eat hamburgers all that often, but when I do, I go for the one people called the best long before hamburgers became a gourmet food. The Big Beef, six ounces of chopped sirloin broiled over an actual flame, mightily satisfies, with a charred crispness on the outside, and juicy with a smoky flavor inside. The basic burger is only $5 (I added lettuce and tomato for an extra quarter). A plain cheeseburger is $5.25 and $6 if you add bacon; traditional thin French fries are $3.35. The Lantern offers not just the best burger, but the best deal in town.  —Paul Verdi

The Lantern Bar & Grill
455 North Street, Pittsfield
(413) 448-2717

Public Eat + Drink

I’ve always been a big fan of buns (all kinds). But since I’ve gone gluten-free, my burger options have been severely limited unless I want to order one sans bun. But that’s no fun, and not very filling, either. That’s why I was “over the moon” to find out that Public in North Adams was serving burgers with a gluten-free bun option. They offer four kinds of burger, but my favorite is their BBQ version with house bbq sauce, cheddar, onion rings, and bacon, served with fries and a pickle (11.90 + 1.50 for the g.f. bun). You can also add a fried egg to any burger for an additional $1.50, but the BBQ burger is enough for me, what with the huge, sweet fried onion ring that comes on top of it. Be sure to let them know if you are severely gluten intolerant, though, as the fries and onion ring might not be a good bet for you if you are.  —Amy Krzanik

Public Eat + Drink
34 Holden Street
North Adams, MA
(413) 664-4444
Related story: Getting Comfy in PUBLIC

The Marketplace Café

As a vegetarian, I know that anything that calls itself a veggie burger is a far cry from actual ground beef. But here’s the good news:  the “Not a Hippie” veggie burger ($7.75) at The Marketplace Café is so much better! With its almost innumerable ingredients, it’s not something I would ever replicate at home. Here’s a partial list: chia seed, onion, carrot, basmati rice, lentil, bulgar and black bean, rendered into an oversized patty topped with tomatillo salsa and chipotle aioli, and slid between dense and slightly grilled ciabatta bread. The sauce gives it a kick, and the lettuce, tomato and onion makes it feel like anybody else’s hamburger. It’s as filling as a beef version, but (dare I say this) probably a lot healthier, and it’s vegan, too.  —Lisa Green

The Marketplace Café
53 North Street, Pittsfield
(413) 358-4777


Grazin’ Diner

Grazin’ is an all American neighborhood diner whose specialty is cheeseburgers, along with offering the complete farm to table experience in an iconic diner on the main street of a town notorious for its serious historic aesthetic. Grazin’ doesn’t simply buy from local farms,; they actually farm their own beef, and the chickens who provide the eggs for a slew of gorgeous omelets wander their 400 acre farm also. The night we ate at Grazin’, my compatriot was especially hungry so went for the big ‘ol burger, the “BOB,”  ($18.75), a 10 oz-er, dressed with pawlette cheese (one of their favorites and while similar to cheddar is creamy and delicious) and onions sautéed in bacon lard, an arresting and mouthwatering detail. My “Uncle Dude” ($15.80)came with Hawthorne Valley Cheddar, Grazin’s own bacon, chipotle mayo and jalapeno relish, towered with fresh tomato and lettuce on a perfectly toasted fluffy bun. It was a rainy Friday night, and I was already planning a Sunday brunch back at Grazin’, for omelets and maybe a coffee milkshake.  —Mary Vaughn Williams

Grazin’ Diner
717 Warren Street, Hudson
(518) 822-9323

Old Chatham Country Store & Café

The cheeseburger at the Old Chatham Country Store is 8 ounces of USDA prime (80% lean), comes on a superior brioche bun with lettuce, a couple of slices of tomato, a crispy spear of dill pickle, and a generous side of freshly cut shoestring fries. It’s a bargain at $10.99 (or $10.25 without the cheese). Also on the menu: a turkey or vegetarian option for your non-meat eating companion.  —Marilyn Bethany

Old Chatham Country Store & Café
639 Albany Turnpike, Old Chatham
(518) 794-6227
Related story: Old Chatham Country Store & Café


Millbrook Café

Enjoying a meal at the Millbrook Café is similar to being spoiled at your neighbor’s dinner party. The family operated restaurant is run by Polish husband and wife team Alex and Dominika Kowalczyk. Chef Alex cooks using a 19th-century-style fired brick oven and grill while Dominika assists in the kitchen and provides attentive service. The Angus Beef Burger from Walbridge Farm (also located in Millbrook) is smoky and savory served on a ciabatta roll and layered with the usual fixings of onions, tomato and lettuce. In place of fries, you get your choice rice pilaf or potato salad , and the fresh fruit and dark chocolate fondue are part of the deal. The Angus Burger starts at $10; add cheese for $1 and bacon for $2.  —Arvolyn Hill

The Millbrook Cafe
3288 Franklin Ave, Millbrook
(845) 677-6956


White Horse Country Pub and Restaurant

The White Horse in Marbledale came highly recommended by Litchfield County foodies and the jam-packed crowd of guests who filled the restaurant on a sunny Saturday afternoon gave a good indication of the quality food that awaited. Everything here was across-the-board great: decor, service and of course, the delicious burgers.  I went with the Akaushi burger which for $13.75 gets you a generously portioned kobe-style beef patty with caramelized onions, sautéed mushrooms, poblano chillies and sriracha ketchup. It was unique burger with a bite (just one recommendation from the professional chef I was dining:: order them closer on the rare side). The plate presentation is also worth noting — a charming horse symbol comes seared on top of the brioche roll, just in case you could possibly forget where you were dining.  —Rachel Louchen

White Horse Country Pub and Restaurant
Rt 202, Marbledale
(860) 868-1496  

The Village Restaurant

The Village’s Classic burger is just that: perfect in its simplicity. For $9 you get a choice patty of savory ground beef cooked to your preference, complete with lettuce, tomato and onion upon request and sandwiched between two halves of a golden-brown hard roll (crispy on the outside and malleable on the inside). Pick either the fries, fresh greens, or cole as your side order. Sticking to the basics isn’t always this rewarding, which makes this hamburger even more satisfying.  —Taylor Cannon

The Village Restaurant
25 West Street, Litchfield
(860) 587-8307

Kingsley Tavern

As the Kingsley Tavern reaches its first birthday, it is hard to believe the restaurant is still a newbie in Kent’s eatery scene. Residents and visitors instantly fell for owner Anna Gowan’s offerings of diverse entrees and eclectic draft beers. However nothing stands out quite like its staple sandwich — their very own Kingsley Burger. Made with local beef and pork from Truelove Farm in Morris, CT, it’s coated with sharp cheddar, bacon jam, (yes, bacon jam) and a fried egg that will leave you buoyant, plus a side of fresh-cut fries, $16. If you’re looking for a more traditional burger, Kingsley Tavern offers a Hurlburt Farm grassfed burger with fries, starting at $10.50; add cheese $1, add bacon $2, and a fried egg, $2.  —Arvolyn Hill

Kingsley Tavern
14 N Main Street, Kent
(860) 592-0261


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Posted by Lisa Green on 04/21/14 at 08:24 AM • Permalink

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Sweets Too Good To Be Gluten Free? Not Anymore.

Madeleine’s gluten-free Berkshire Crunchie cookies, strawberry shortcake cupcakes, and lemon chiffon mini muffins.

By Amy Krzanik

You’ve seen it everywhere lately – “gluten free” – and either grabbed five of the item or rolled your eyes. I admit, I have to laugh at some of the products that advertise themselves as safe for my specific dietary restriction. Yogurt? Salad? Of course these items don’t have gluten in them, but thanks for the reassurance, I guess. On the other hand, I’ve been searching high and low for baked goods like breads and desserts that I can safely eat. When I do find them at stores, they’re mostly dry and tasteless, and I sigh and dream of days past when I could eat a cookie or slice of pie without dissecting its ingredients.

But it looks like those days are over, and I have local bakers to thank for ending my fruitless (and flour-less) search for dessert.

Kelly Spencer started Rhinecliff’s Savvy Girl Baking Company two-and-a-half years ago after a 25-year career in writing and editing, and has since seen her business grow by literal word of mouth. At her “savvy” college-aged daughter’s urging, Spencer was inspired to restart the brownie business she’d once run in her twenties. A friend in the foodie scene urged her to put a gluten-free spin on her secret, made-from-scratch recipe this time around. He actually did more than urge Spencer… he dared her. “He said ‘gluten-free isn’t a fad and it’s not going away,’” she says. Always up for a challenge, Spencer took a month to perfect her recipe, working nonstop until she created a brownie that no one could tell was made with brown rice flour instead of wheat flour.

“The goal is to get my brownie into somebody’s mouth first and then tell them it’s gluten-free. By that time, they can’t believe it and they don’t miss the gluten.” Her signature brownie – moist, chock-full of chocolate chips and the winner of the “Best Dessert” award at 2013’s Taste of Rhinebeck – will have competition next month when she rolls out two new products – a chocolate chip blondie and a chocolate ginger brownie. Even though her brownies are celiac-safe, Spencer stresses that those afraid her sweet treat will be too “healthy” need not worry. “This is not health food,” she says. “This is definitely a dessert because everyone should be able to treat themselves.”

Savvy Girl brownies can be found at Guido’s in the Berkshires, McEnroe Farm and Fix Brothers Farm in Columbia County, many locations in Dutchess County and beyond, and 24/7 on the website.

Madeleine’s Patisserie & Cafe, which opened on Pittsfield’s North Street in October of last year, is a bakery and cafe owned by 26-year-old Ashley Summers. The Lanesboro native left high school early to attend the New England Culinary Institute in Montpelier, VT, followed by stints around the world, most recently working at NYC’s famous Tavern on the Green and serving as executive pastry chef for Richard Sandoval Restaurants. When she became pregnant with her daughter Madeleine, Summers realized that, as a single mom, continuing to work 80-hour weeks would mean leaving her child to be looked after by strangers most of the time.

Ashley Summers in the cafe.

She moved back to Berkshire County to be around family and, after searching but not finding work in the area, struck out on her own.

Madeleine’s offers the standard French cafe fare – buttery croissants, cookies, quiches and breakfast and lunch sandwiches – but also carries a gluten-free bread option and at least four pastries a day that are wheat free. In addition, Summers takes special orders for sugar-free and lactose-free baked goods. “The community uses us as a resource now,” she says. “People come in and say ‘We can’t find this anywhere’ or ‘Can you make this?’  I also think about what my dad would want.” Summers’ parents are both gluten free and are the inspiration behind many of her special recipes.

The cafe also has teamed up with local purveyors David’s Biscotti of Pittsfield and No. Six Depot Roastery out of West Stockbridge to offer their products in the cafe.

More Gluten-Free-Friendly Spots In The RI Region:

The Cascades
407 Warren St., Hudson, NY
Their “Uncle Barry’s Gourmet Waffle,” shown right, is made with gluten free flours, walnuts and coconut.

CrossRoads Food Shop
2642 Rt. 23, Hillsdale, NY

For the Love of Pie
786 State Rt. 20, New Lebanon, NY

Our Daily Bread
54 Main St., Chatham, NY

Irving Farm Coffee House
44 Main St., Millerton, NY

Rusty’s Farm Fresh Eatery
5 Old Farm Rd., Red Hook, NY
Gluten-free raspberry cupcake (shown left) from Rusty’s.

Ruth’s Brownie Kitchen
2517 Rt. 44, Salt Point, NY

Soul Dog
107 Main St., Poughkeepsie, NY ‎

Baba Louie’s
Great Barrington & Pittsfield, MA and Hudson, NY

The Gluten Free Gourmet Cafe
284 Main St. #9, Great Barrington, MA

Great Barrington & Lenox, MA

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Posted by Amy Krzanik on 04/15/14 at 06:57 PM • Permalink

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The Shelter: Underground Wine Bar An Above-Average Hideout

By Andrea Pyros

Stroll Rhinebeck’s crowded E. Market Street on a sunny weekend afternoon and you might walk right past The Shelter, but come nighttime, after the day crowd has packed it in, Rhinebeck’s newest – and coolest – bar-cum-restaurant comes to life. Billing itself as “an underground wine bar,” The Shelter lies subterranean, its entrance tucked in the old Rhinebeck Hardware Company building between FACE Stockholm and Bumble & Hive. Plenty of people are finding it, though; since its opening in December, it’s stayed busy serving up tapas-style plates and excellent drinks to patrons enjoying the elegant, unpretentious vibe.

It’s no surprise that The Shelter already has a fan base. It’s run by Wesley and Bryn Dier, the husband-and-wife team behind The Local, another popular Rhinebeck spot that shares The Shelter’s neighborhood feel and its attention to first-rate cooking and hospitality. The Diers both grew up in Rhinebeck, and after Wesley graduated from the CIA, they opened their first restaurant, the now-shuttered 40 West, back in 1999 and then The Local in 2010.

“We’ve been in the public eye for the last 15 years, and we think we’ve helped develop the culinary landscape of Rhinebeck and the Hudson Valley,” Wesley says. They’d discussed branching out further, and when a space came up for rent a block down the street from The Local, the Diers jumped on it. “We liked the brick interior and speakeasy vibe and we really wanted to grab it before someone else did something cool down there,” he says. 

Walking down the stairs, you’re hit by the aroma of the freshly popped popcorn, which is served warm with a savory, salty seasoning. Sit at the bar for conversation with the knowledgeable and attentive staff, or seat yourself on a couch or one of the larger high-top tables dotted around the room. Order one of their “Lucky 13” cocktails, like the Savage Detective made with Del Maguey ‘Vida’ Mezcal, lemon, absinthe and grapefruit bitters ($12). Although The Local has an entirely domestic wine menu, here the Diers have opted for Spanish wines to complement their menu. Using it as an opportunity to educate themselves on an entirely different region, they’ve uncovered a noteworthy range of affordable choices, including a 2012 Cinco Josés Garnacha ($8 glass) and a 2012 Lima Vinho Verde ($8 glass).

The specials menu on a recent evening included a Camembert cheese from the Old Chatham Sheepherding Company, rich and buttery, served with truffle honey and perfectly ripened D’anjou pear slices ($8). Some nights might offer individual mini paellas [shown below] or roasted peppers. From the regular menu, a small plate of marinated shitake mushrooms in a 20-year aged sherry vinaigrette with shallot crispies ($6) packed a tart bite and served as a good pairing to The Shelter’s aged meats, clearly important enough on the menu to warrant a meat slicer in the middle of the workspace. There’s a house-made chorizo and a paprika-cured pork tenderloin (each $10). Other dishes elevate the familiar, like deviled eggs made more devilish with wasabi tobikko—flying fish roe—and sriracha ($6). The lovely house-churned saffron ice cream ($6) was creamy and sweet and the prickly pear sorbet ($6) was refreshing after the evening’s rich offerings (the accompanying sweetened condensed milk gelée, thick and lacking in flavor, was the rare misstep in otherwise standout cuisine).

Befitting a neighborhood hangout, weekly promos include $3 drafts on Wednesdays before 8, “Sheltered Sangria” ($8 glass; $18 carafe) on Fridays, $1 Blue Point oysters on Saturdays, and live music during the weekends and some weeknights.

“This is an adult place to have a cocktail,” says Wesley, “Some of the places [in the area] are a bit younger and not as swanky. We consider it like we’re throwing a party every night. We get nervous and excited to show you a good time and do what we’re proud of.”

The Shelter
47 East Market St., Suite #2
Rhinebeck, NY
(845) 876-1500
Tuesday—Thursday: 5 p.m. - midnight
Friday & Saturday: 5 p.m. - 2 a.m.

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Posted by Lisa Green on 04/07/14 at 02:40 PM • Permalink