Parties & Openings
March 3 - Falls Village
Speed Sisters at Lime Rock
February 27 - G. Barrington
Taste of Community
February 25 - Stockbridge
Jacob's Pillow Reception
Berkshire Grown’s March Maple Dinner 2011
It’s the Berkshire food community’s version of March Madness: Berkshire Grown‘s five-course March Maple dinner that is held annually to showcase local food and chefs. Hosted this year by Gala Restaurant & Bar at the Orchards Hotel in Williamstown, the evening began with dazzling passed hors d’oeuvres from Wild Oats Market and The Williams Inn. Peter Platt of Old Inn on the Green set the pace with a sublime first course of maple glazed smoked salmon (left). It was followed by four more delectable courses by Nick Moulton of Mezze Bistro + Bar, Chris Bonniver of Gala, Brian Alberg of the Red Lion Inn, and Joshua Needleman of Chocolate Springs. The most talked-about dish was Bonniver’s creamy maple-and-bacon panna cotta that was surreptitiously spiked with pop rocks (a carbonated candy that fizzes as it dissolves in your mouth) which had people gasping in shock—and delight.
Mezze sous chef Nick Moulton, who prepared the second course (maple-cured bacon with a 60-minute Mighty Food Farm egg and Tobasi cheese foam on brioche) with Chocolate Springs founder Joshua Needleman who made the dessert (salted chocolate mousse cake with maple-glazed pecans and Sweet Brook Farm maple gelato); Williams College students and editors of the online magazine Gastronomic Gusto, Katie White & Thammika Songkaeo.
Host chef Chris Bonniver of Gala Restaurant & Bar who prepared the third course (coffee-crusted Waygu beef with smoked tomato and Ioka Farm Maple panna cotta studded with pop rocks) with Berkshire Grown executive director Barbara Zheutlin, and Gala sous chef Mike Kelly.
State senator Ben Downing with BG board member Tom Curtin and arts consultant Cathy Deely.
Photographer and real estate broker Jonathan Hankin with attorney Peter Cherneff; Lisa Cushman and Becky Gold.
Red Lion Inn executive chef Brian Alberg who prepared the fourth course (maple-cured Muscovy duck breast with maple-sherry dressed arugula and maple-roasted peanuts) and Red Lion innkeeper Michele Kotek.