WGBH will host their third annual Taste of WGBH Food & Wine Festival featuring some of the finest farms, producers, restaurants, wineries and breweries in this region. In 2014, they will be expanding their focus of New England food culture, bringing together a larger and more diverse group of food industry professionals from the far corners of New England to the streets of Boston. Chef Brian Alberg will participate in the Opening Reception and Marketplace and present a Culinary Demo featuring his reception menu item.
For more info, visit wgbh.org/foodwine/festival.cfm.
Chef Brian and The Red Lion Inn head to NYC!
On September 5, 2014, The Red Lion Inn’s Executive Chef, Brian Alberg will make his eleventh appearance at The James Beard House in New York, hosting his first solo dinner in five years. The menu is a personal interpretation of memorable dishes from his favorite restaurants that have inspired him over the course of his life and 30-year culinary career. Known for his dedication to local food, Alberg’s menu will adapt recipes to use locally sourced ingredients from more than 15 farms and food producers in the Berkshires, Hudson Valley and Vermont.
The September 5th dinner will feature items including Hudson Valley Foie Gras Rice Crispy Treat with Frisée, Champagne Vinaigrette and Windy Hill Farm Blueberries; Himala Salt-seared Chicken Hearts with Sweet Soy and Lacto-fermented Celery; Ioka Valley Farm Maple Corn Dogs with Mom’s Bread & Butter Pickle Relish; and, Grilled Lila’s Mountain Lamb Linguica with Equinox Farm Arugula, Roasted Peace Valley Farm Baby Fingerlings and Shaved Berleberg Cheese.
Dinner showcases ingredients from Berkshire Farmers & Producers
Menu ingredient will be sourced from farms and food producers in the Berkshires, Hudson Valley and Vermont including: Berle Farm, The Berry Patch, Cricket Creek Farm, Equinox Farm, Farm Girl Farm, Howden Farm, Hudson Valley Fresh, Ioka Valley Farm, Lila’s Farm, Mighty Food Farm, Mom’s Bread and Butter Pickles, North Plain Farm, Old Chatham Sheepherding Company, Peace Valley Farm, Raven & Boar, Ronnybrook Farm Dairy and Windy Hill Farm.
Alberg celebrating 16 years as member of James Beard Foundation
Alberg is especially thrilled to be presenting this dinner on his birthday, “I can’t think of a better way to spend my birthday… Cooking for food lovers at the James Beard House alongside my best friends and favorite cooks…best birthday present ever!”
Alberg has been a member of the James Beard House for sixteen years and has presented annually for more than a decade. His first appearance in 1998 was in collaboration with Connecticut Shoreline Chefs. He curates and produces the ever-popular Berkshire Cure-All winter dinner at the Beard House, inviting a collective of like-minded Berkshire chefs to collaborate and present the multifaceted culinary artisanship of the region. This past March was his fifth year presenting the collaborative group dinner.
Alberg has been instrumental in galvanizing the Berkshire culinary movement – as a chef supporting local farms, as a mentor for youth interested in culinary arts in the Railroad Street Youth Project, as past President of Berkshire Grown’s Board of Trustees and as founding chair of Berkshire Farm & Table. As a staunch supporter of the local food movement, he has established strong relationships with regional farmers and food producers and purchases more than $650K in local foods annually.
Alberg participates in many food-focused events in the Northeast region including locavore festivals in Columbia County and Albany, NY, New York City, the Berkshires, Boston and Nantucket to spread the word about supporting the region’s local farmers and food makers and keeping dollars local to help build a stronger foundation for economic growth. This past year, he was a selected chef for the James Beard Foundation’s TasteAmerica dinner in Boston.
September 5 Dinner Details
The evening will begin at 7 p.m. with a reception in the Beard House’s charming Greenhouse Gallery as guests enjoy an assortment of hors d’oeuvres. A seated tasting menu will begin around 8 p.m. The price is $130 per person for James Beard Foundation members and $170 per person for the general public. The James Beard House is located at 167 West 12th Street. For reservations, please call 212.627.2308.
Photo credit: Maia Landau and Angela Cardinali
Himala Salt-seared Chicken Hearts with Sweet Soy
& Lacto-fermented Celery
Ioka Valley Farm Maple Corn Dogs with Mom’s Bread
& Butter Pickle Relish
Howden Farm Sweet Corn Pancake with Ronnybrook Sour Cream
& Golden Caviar
Chilled Farm Girl Farm Tomato Soup with Saffron Tapioca
Val de Mer, Crémant de Bourgogne, Non Dose
Red Lion Single barrel Selection Four Roses Bourbon Julep
East Coast Sea Scallop Crudo with Berry Patch Radishes Grapefruit
Thai Chili Peppers & Mill River Farm Microgreens
Wieninger, Wiener Gemischter Satz, Vienna
Hudson Valley Foie Gras Rice Crispy Treat
with Frisee Champagne Vinaigrette and Windy Hill Farm Blueberries
Domaine Schlumberger, Gewurztraminer, “Fleur”, Alsacea
Raven & Boar Pork Shoulder Bolognese
with Cricket Creek Farm Tobasi Arancini and Berry Patch Escarole
Sottimano, mate Brachetto, Piedmont, Italy
Grilled Lila’s Mountain Lamb Linguica
with Equinox Farm Arugula, Roasted Peace Valley Farm Baby Fingerlings
& Shaved Berleberg Cheese
Thymiopoulos Vineyards, Young Vine Xinomavro, Naoussa, Greece
Roasted Mighty Food Farm Beets
with Old Chatham Sheep’s Milk Ice Cream, Taza Chocolate Ganache
& Concord Grape Gastrique
Dogfish Head Brewery, Noble Rot
Bread service from Berkshire Mountain Bakery & Ronnybrook Farm.
Coffee service will feature Barrington Coffee Roasters & High Lawn Farm.
Wine selection by Dan Thomas, Sommelier, The Red Lion Inn
Brian Albergis a staunch supporter of the local food movement in the Berkshires and Hudson Valley. In his ten-year tenure at the Inn, he has established strong relationships with regional farmers and food producers and purchases more than $650K in local foods annually, a compelling contribution to our regional economy. A graduate of the Culinary Institute of America in Hyde Park, NY, he is an active member of Chefs Collaborative and Boston Chefs, and serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project where he coordinates the culinary arts program in the Berkshires. For two years, he was the President of the Board of Directors of Berkshire Grown, an organization dedicated to promoting the support of local farming and strengthening the relationships between local farmers and restaurants. As a member of the James Beard Foundation, Brian curates Berkshire regional dinners annually at the James Beard House.
He participated in the James Beard Foundation’s TasteAmerica Boston event in 2013 and has been the selected chef for three years for Outstanding in the Field, held at iconic farm locations in the Berkshires. Alberg is the founding chair of Berkshire Farm & Table, the organization bringing culinary artisans, farmers and foodmakers to the table in the beautiful and historic Berkshires and Hudson Valley. Alberg has appeared on Good Morning America, Chronicle, NECN’s TV Diner with Billy Costa, Albany (N.Y.) News Channel 13, WWLP’s Mass Appeal and WGBY’s On the Menu! (Springfield, Mass.) He has been interviewed by Heritage Radio Network, Robinhood Radio and WAMC (Northeast Public Radio) and has been written about in The Boston Globe, Metroland, Hudson Valley Magazine and Gastronomica. Alberg resides in Valatie, N.Y.
Daniel Thomas, Sommelier The Red Lion Inn, Stockbridge, MA
Sommelier Daniel Thomas brings extensive knowledge of oenology to The Red Lion Inn dining experience. Thomas completed the first level of the Court of Master Sommeliers and is currently studying and tasting in preparation for the next level of testing. He furthers his studies by participating in meetings of a tasting group of industry professionals as well as tasting over 500 wines each year through his own research and travels. Inspired by the advancements in food and wine over the last decade, Thomas most enjoys introducing guests to new wines, beers and cocktails along with unexpected combinations. On staff since February 2007, Thomas expanded the Inn’s wine list to include over 400 wines with a focus on artisan producers from around the world. The Red Lion Inn was awarded the Wine Spectator Award of Excellence for the fourteenth consecutive year in 2014.
The Red Lion Inn (c. 1773), a charter member of Historic Hotels of America, has been providing food and lodging to guests for over two centuries. With the addition of Maple Glen, its ninth Village Guest House, the Inn offers 125 antique-filled rooms and suites, four restaurants with traditional and casual dining with locally sourced food, a gift shop featuring locally made items, a pub with nightly entertainment and a full range of amenities including WiFi, a year-round heated outdoor pool, and in-room massage therapy. The Inn is recommended by Condé Nast Traveler, National Geographic Traveler, The New York Times, The Boston Globe and Trip Advisor. The Red Lion Inn is located at 30 Main Street, Stockbridge, Mass., and is part of the Main Street Hospitality Group family of hotels. For more information, contact 413.298.5545, or visit www.redlioninn.com.
Main Street Hospitality Group, a privately held company based in Stockbridge, Mass., is a hotel management firm overseeing operations at The Red Lion Inn, The Porches Inn at MASS MoCA, The Williams Inn and Elm Street Market. As owners and operators, Main Street Hospitality Group has a long history of excellence in preservation, innovation and operations delivering great experiences to guests, employees and owners through an authentic approach to hospitality, service and management. For more information, visit www.mainstreethospitalitygroup.com.
Berkshire Farm & Table
Berkshire Farm & Table promotes regional food culture in the Berkshires. The organization collaborates to cultivate tastemakers, produce events and foster dialogue in the media. By sharing the unique stories and expertise of culinary artisans, farmers and agritourism experiences, their work advances food as another reason to explore and savor the Berkshires. For more information, visit www.berkshirefarmandtable.org.
James Beard Foundation
Alberg will present a solo dinner at the James Beard Foundation featuring a menu inspired by favorite foods he has experienced at top restaurant meals throughout the country. This dinner will be in addition to Chef Alberg’s curated team dinner when he invites a group of like-minded Berkshire chefs to collaborate and present the multifaceted culinary artisanship of the region. The “Berkshire Cure-All Dinner” took place in March and the September date will be Alberg’s 12th visit to the James Beard House.
For more info, visit jamesbeard.org/events.
On Sunday, August 31, the Outstanding in the Field (OITF) bus will be arriving in the Berkshires at Lila’s Farm in Great Barrington for the second year in a row. Chef Brian Alberg and his crew from The Red Lion Inn in Stockbridge will be manning the field kitchen and presenting a five-course meal to 220 guests. This nationally recognized event presents an opportunity for the Berkshires to make known its historical roots in agriculture and to promote the food culture of the region, especially the strong ties between farmers and chefs and the collaborative practice of farm-to-table values in the region. This event will be OITF’s largest event of the 2014 season and Brian Alberg’s third event with OITF.
For more info, visit outstandinginthefield.com/event/lilas-farm/.
The Tanglewood Wine & Food Classic features wines from around the world, East Coast chefs and locally sourced foods, enjoyed in an incomparable setting on the Tanglewood grounds. New this year is The Best of the Berkshires Cocktail Reception opening event on Thursday, August 7. Chef Brian Alberg will participate in the reception and dinner and prepare Mediterranean-style Lila’s Mountain Lamb with Farm Girl Farm Cucumber and Radish Salad.
For more info visit, bso.org/brands/tanglewood/tickets-events/tanglewood-wine-and-food-classic.aspx.
Happy Father’s Day! Celebrate Dad with a Father’s Day BBQ at The Red Lion Inn
When? Sunday, June 15th from 12-4pm
Where? The Courtyard
Events: Live Music 1pm-4pm & Complimentary beer tasting by Big Elm Brewery from 1pm-4pm
Menu: 3-course “manly-inspired” menu by Chef Brian Alberg
Cost: $25 per person plus taxes and gratuity
Rain cancels all reservations. Live music and Big Elm Brewery beer tasting will move to The Lion’s Den
Chef Brian Alberg will appear on WWLP (NBC) for a third visit to demonstrate techniques and tips for farm-to-table cooking using locally sourced ingredients from the Berkshires and HudsonValley. Chef Brian Alberg will prepare Raven & Boar Whey-fed Pork Meatballs with Housemade Ronnybrook Farm Lemon Ricotta paying respect to Dairy Month and to his father-in-law Ronny who owns and operates Ronnybrook. For more info, visit wwlp.com/category/mass-appeal/.
WGBY (PBS for Western New England) presents a two-day celebration of local agriculture, featuring one of western New England’s most famous crops. This well-sought after local source of asparagus, also know as Hadley Grass, is featured on menus throughout the Berkshires of western Massachusetts. Chef Brian Alberg will participate in the Gala Reception and prepare a Wolfe Spring Farm Asparagus Salad with Cricket Creek Farm Feta and Berkshire Mountain Bakery Olive Crostini. For more info, visit connect.wgby.org/asparagus.
Over the past 17 years, the Nantucket Wine Festival has become one of the most celebrated wine and food events in the country. Located on the island of Nantucket, this boutique experience of world-class wines and award-winning food will feature chefs from island restaurants, Boston and the Berkshires.
Chef Brian Alberg will participate in the Welcoming Gala, Harbor Gala and the Culinary Marketplace and prepare appetizers from locally sourced Berkshire farms. He will also present a Culinary Demo focusing on a vegan dish featuring the early season harvest of the Berkshire region. For more info, visit nantucketwinefestival.com.
Celebrate Mother’s Day with us! Executive Chef Brian J. Alberg pulls out all the stops and prepares a special, prix-fixe four-course dinner. Diners typically have a choice of several items per course, from locally-sourced meat to seafood and vegetarian selections. As always at The Red Lion Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings, starting at $55 for adults and $27.50 for children 12 and under. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail firstname.lastname@example.org. We’re also offering a great Mother’s Day Package for Mom’s special day!
MOTHER’S DAY 2014:
Manhattan Style Seafood Soup
Lobster, Shrimp, Scallops, Clams & Tomato Broth
Chilled Sweet Pea Soup
Lemon Zest & Mints
Crab & Avocado Salad
Wonton Chips & Sweet Chili Aioli
Wolfe Spring Farm Grilled Asparagus
Sauce Gribiche & BMB Olive Crostini
Berry Patch Farm Greens
Orange Sections, Shaved Fennel & Pepitas
Roast Loin of Beef
Cricket Creek Tobasi Risotto, Sautéed Spinach & Mushroom Conserva
Pasture Raised Chicken Breast
Lemon Couscous and Stewed Zucchini
Poached Faroe Island Salmon
Roasted Cauliflower, Swiss Chard & Smoked Tomato Puree
Flight of Spring Vegetables
Radishes, Turnips, Asparagus, Carrots, Greens and Vegetable Broth
Buttermilk Biscuit & Sweet High Lawn Cream
Blood Orange Tart
Shortbread Crust & Raspberry Puree
Maple Pecan Bourbon Pie
Salted Caramel & Vanilla Ice Cream
Taza Chocolate Mousse
Candied Citrus Zest
Celebrate Easter with us! Executive Chef Brian J. Alberg pulls out all the stops and prepares a special, prefixed four-course dinner. Diners typically have a choice of several items per course, from locally-sourced meat to seafood and vegetarian selections. As always at The Red Lion Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings, starting at $55 for adults and $27.50 for children 12 and under. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail email@example.com
Lobster & Sherry Bisque
Lemon Zest & Thyme
Jerusalem Artichoke & Parsnip Soup
Sweet Peas & Carrots
Warm Beets & Goat Cheese
Grilled Naan & Wilted Berry Patch Arugula
Hudson Valley Duck Confit
Braised Lentils & Grilled Berkshire Mt. Ciabatta
Berry Patch Farm Greens
Orange Sections, Shaved Fennel & Pepitas
Berkshire Wild Flower Honey Glazed Ham
Scalloped Potatoes, Haricot Verts & Red Wine-Ginger Reduction
Roasted Leg of Lila’s Mountain Lamb
Stuffed with Greens, Roasted Garlic & Rosemary
Grilled Bela Farms Poussin
Spring Ratatouille & Herbed Couscous
East Coast Sole
Grilled Broccoli, Stewed Tomatoes & Jasmine Rice
Bulich Farms Mushrooms, Asparagus & Cricket Creek Cheese
Blueberry Streusel Cake
Fresh Berries & High Lawn Farm Cream
Shortbread Crust & Raspberry Puree
Chocolate Truffle Tart
Sour Cherries & Candies Orange Zest
Vanilla Ice Cream & Goat’s Milk Caramel
Celebrate Passover with us! Executive Chef Brian J. Alberg is creating delicious specials based off of traditional Passover Seder Dinners. These specials will be served a la carte style; and as always at The Red Lion Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail firstname.lastname@example.org
Matzo Ball Soup