Berkshire Grown’s Harvest Supper

Berkshire Grown's 14th Annual Harvest Supper took place in late September 2012 at Eastover Hotel and Resort. The farm-to-table food included soups, chowders, and dishes using combinations of fresh ingredients from local farms, prepared by local chefs. See FABULOUS menu below.

Participating restaurants included: Allium Restaurant + Bar, Baba Louie’s, Café Reva, Canyon Ranch, Castle Street Café, Eastover Hotel and Resort, Gala Steakhouse & Bistro at Orchards Hotel, Gramercy Bistro, Guido’s Fresh Marketplace, HR Zeppelin Find Handmade Chocolates, John Andrews: A Farm house Restaurant, Market place Kitchen, Martin’s Restaurant, Mezze Bistro + Bar, The Old Inn on the Green, The Red Lion Inn, Route 7 Grill, Savory Harvest Catering, Spice Dragon, Wild Oats Market and Williams College Dining services.

They come for the food, and they come for their friends!

Michael Ballon of Castle Street Cafe

Peter Platt of The Old Inn on the Green

Martin Lewis of Martin's Restaurant

Nancy Thomas (r), owner of Mezze in Williamstown and Allium in Great Barrington, with

Chris and Dawn Masiero of Guido's Fresh Marketplace

 

FUNDRAISING FOR BERKSHIRE GROWN

Executive Director, Barbara Zheutlin (left) and her team filled the event to capacity. A silent auction included:

Got Culture" Cheese making class for 4 at Berkshire Cheese with Ira Grable maker of Berkshire Blue

Pre -Theater Wine Dinner for 4 at The Red Lion Inn + Theater Tix

Firefly hosts: Apple Pie Baking class for 6 + a three course dinner following class

Rt. 7 Grill: five course local beer and food tasting for 6 people

 

 

 

TASTING MENU:

Allium Restaurant + Bar, Chef Dan Hardy

Steamed Pork Buns

Featured Farms: Indian Line Farm

Baba Louie’s, Chef and Owner Paul Masiero

Grilled Pizza with Fresh Mozzarella, Red Onion, Fresh Garlic,

Tomatoes, Arugula, Feta and Balsamic Vinaigrette

Featured Farms: Equinox Farm, Markristo Farm

Café Reva, Chef and Owner Aura Whitman

Gluten-free Corn Chowder

Butternut Tarts with Chevre and Caramelized Onion

Featured Farms: Whitney Farm, Rawson Brook Farm, Whitman Farm

Canyon Ranch, Chefs James Massey, Will Metcalf and Laura Lipoufski

Crostini Trio

Roasted Butternut Squash with Goat Cheese

Roasted Apple and Onion with Camembert

Tomato  Relish with Basil Micro Greens

Featured Farms: Hilltop Orchards, Markristo Farm, Taft Farms

Castle Street Cafe, Chef and Owner Michael Ballon

Potato Latkes with Apple Sauce

Zucchini Latkes with Chevre

Featured Farms: Foggy River Farm, Farm Girl Farm, Rawson Brook Farm, Windy Hill Farm

Eastover Hotel and Resort, Chef Joshua Mouzakes

Chicken Ballotine, Honey Jus and Broccoli Sprouts

Featured Farms: DC Farms, Eastover Farm

Firefly, Chef and Owner Laura Shack and Chef Zee Vassos

Roasted Sunchoke Bisque with Fried Leeks and Berkshire Blue Crema

Featured Farms: Overmeade Gardens, Berkshire Blue Cheese

Gala Restaurant, Chef Chris Bonnivier

Gazpacho with Crispy Spicy and Sweet Pancetta

Tobasi Grilled Cheese and Arugula

Featured Farms: Equinox Farm, Farm Girl Farm, Cricket Creek Farm, Elmartin Farm

Guido’s Fresh Marketplace, Chef Cathie Cavanaugh

Autumn Bisque with Kale Chips

Featured Farms: Overmeade Gardens, Left Field Farm, High Lawn Farm, Hilltop Orchards

H.R. Zeppelin Fine Handmade Chocolates, Chef Doria Polinger

Varieties of Chocolate Truffles, Chocolate Wafers and Barks 

John Andrews: A Farmhouse Restaurant, Chef and Owner Dan Smith

Lamb Sausage with Cranberry Beans, Red Onions,

Braising Greens and Carrots

Featured Farms: Foggy River Farm, Indian Line Farm, Farm Girl Farm, Markristo Farm, Lila’s Mountain Lamb

The Marketplace Kitchen, Chef Douglas Luf

Corn and Bacon Fritter with Cherry Pepper Remoulade

Mesclun Salad with Heirloom Tomato Vinaigrette

Berkshire Bark

Featured Farms: Equinox Farm, Taft Farms, Howden Farm

Martin’s Restaurant, Chef and Owner Martin Lewis

Butternut Squash and Vegetable Soup

Mini Waffle with Spiced Apples and Maple Syrup

Featured Farms: Taft Farms, Windy Hill Farm, Mead’s Maple Syrup

The Old Inn on the Green, Chef and Owner Peter Platt

Roasted Vegetable Risotto

Featured Farm: Taft Farms 

The Red Lion Inn, Chef Brian Alberg

Sweet Corn Salad with Heirloom Tomatoes, Arugula and Pepper Puree

Featured Farms: Equinox Farm, Howden Farm, Farm Girl Farm, Foggy River Farm

Riverbend Cafe, Owner Lindsey Tuller

Chocolate Chip Cookies, Brownies and Scones

Coffee

Featured Farm: Taft Farms

Route 7 Grill, Chef and Owner Lester Blumenthal

Pork Rillette on Ciabatta Toast

Pickled Watermelon Rind

Featured Farms: Paul Paisley/Twin Oaks Farm, Farm Girl Farm, Adamah Farm, Berkshire Mountain Bakery

Savory Harvest Catering, Chef and Owner Michael Roller

Cedar Planked Salmon Croquette with Turnips and Micro Greens

Featured Farms: Equinox Farm, Farm Girl Farm

Spice Dragon, Chef Thoung Huynh

Kalbi Short Rib and Vietnamese Slaw

Chicken Satay and Peanut Sauce

Featured Farm: Rock Pond Farm

Wild Oats Market, Chef Greg Roach

Shredded Kale and Veggie Salad

Silver Queen Corn Gumbo

Featured Farms: Mighty Food Farm, Chenail’s Farm, Peace Valley Farm

Williams College, Chef Molly O’Brien

Fresh Pasta with Sundried Tomato, Basil and Spicy Mustard Greens

Toasted Garlic Chips with Tomato Olive Tapenade, Basil Pine Nut Pesto and Tallegio

Purple Cow Gelato

Featured Farms: Peace Valley Farm, High Lawn Farm

Featured Farms:

Woven Roots Farm

Ronnybrook Farm

Wandering Star Craft Brewery

Berkshire Mountain Distiller

Barrington Coffee Roasting

The Meat Market