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
