Food

Food

Kiln to Table: Local Ceramics in the Dining Room

A dinner party with dishes by Mary Anne Davis By Jamie Larson Being able to locally source just about any conceivable ingredient is a gift from our region to the restaurant chefs who cook here and we spoiled diners who eat here. But a number of area restaurants are not

By Editor

Food

Recipe: Cornbread Panzanella Salad

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

By Editor

Food

Recipe: Violet Beauregarde's Revenge

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Elixir

Owner/chef/herbalist Nancy Lee keeps the meat-free menu simple and the flavors complex

By Nichole Dupont

Food

Green Goats: The Coolest Vegetation Removal Business Ever

Munching on poison ivy. By Andrea Pyros  If you think about it, it’s extremely rare to have an idea that taps into the Hudson Valley’s local/eco-friendly/farm-based economy and also happens to be so ridiculously cute as to sound like the plot of the best kid’s

By Editor

Food

Recipe: Ice Cream Sandwiches

Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries," Madeline says. With her

By Editor

Food

Recipe: Honey Hibiscus Iced Tea

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Recipe: Northern Thai-style Pork Shoulder

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

By Editor

Food

Fish & Game Turns Tasting Into An A La Carte Option

By Jamie Larson When star chef Zak Pelaccio opened his Hudson restaurant Fish & Game in the spring of 2013, he took the “farm-to-table" ethos and aesthetic to its pinnacle with a seven-course, tasting-menu-only dining experience. It was all about taking one hundred percent local ingredients and presenting them

By Editor

Food

Elixir: Eat, Heal, Repeat in Great Barrington

By Nichole Dupont “Make your food your medicine and your medicine your food." The concept is an ancient one, but the carrying out of the creed is still one of the greatest challenges in this country. So many bad choices to make. Obesity rates and disease rates indicate that

By Editor

Food

Recipe: Zucchini And Summer Squash

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Recipe: Strawberry/Rhubarb Tart

Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries," Madeline says. With her

By Editor