Berkshire Grown’s 20th Annual Harvest Supper Says Goodbye…And Hello
Berkshire Grown founder and now-former executive director passes the baton to Margaret Moulton, who began her new position just in time for the harvest supper.
Lindsay Bleau and Richard Shube study the tasting menu.
Chef Adam Brassard of Seeds Market Cafe at Hancock Shaker Village prepared a late summer ratatouille featuring ingredients from Hancock Shaker Village, Berry Patch Farm and Howden Farm.
Allison Rachele Bayles, board president, and Lee Venolia, a trustee.
Friends gather at a table: Geoff Young, Jane Stanhope, Chris Ryan, Sharon Gregory, Bob Braddick and Hope Davis.
Aaron Dubois and Meghan Dubois of Stockbridge.
The pastry team from Chocolate Springs: Liz Witte and Carlos Gomez. Their partner was High Lawn Farm.
Barrington Brewery's Nancy Dutton and owner Andrew Mankin, with server Mike Roper.
From The Stagecoach Tavern, Peter Tiso, front-of-house manager, and chef Laurel Barkan, whose featured farms were Pigasso Farm and MX Morningstar.
Gateways Inn and Restaurant owner Michelle Gazit and Trisha Magner partnered with High Lawn Farm.
Janice Tassinari and Donald Fries of Great Barrington.
Lee Bank's Jim Terryberry with Kripalu's Derek Hansen, a graphic designer, and executive chef Jeremy Rock Smith, who used ingredients from Taft Farm and Bartlett's.
We first covered Berkshire Grown’s Harvest Supper at its 10th annual food fest, and every year it’s a community-connecting event where chefs, farmers and foodies gather to celebrate and eat what the region produces. On Monday, Sept. 24, the not-for-profit champion of the farm-to-table movement held its 20th (sold out) harvest buffet at Ski Butternut in Great Barrington, Mass., where hundreds of guests tasted dishes made by local chefs with local ingredients. It was a culminating event for founder Barbara Zheutlin, who had just turned over the reins of the organization to Margaret Moulton. While they were busy greeting guests and accepting congratulations all around, the rest of us were sampling morsels like braised beef rib with sweet corn polenta from John Andrews Farmhouse Restaurant, corn fritters with magic sauce and dressed arugula from The Marketplace Kitchen Table, and fish tacos with kale slaw and avocado cream from Williams College. The rite of fall never disappoints.
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