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Nov 7

Haven’s Kitchen is a recreational cooking school, specialty food shop, and event space located in a charming carriage house two blocks from Manhattan’s Union Square. Their business is dedicated to the preparation and enjoyment of delicious, sustainable, seasonal food and is an ideal place to learn about cooking and sustainability.  Chef Brian Alberg will present a series of hands-on cooking classes with guest appearances from local farmers, food producers, brewmasters and spirit makers.

For more info, visit havenskitchen.com.

Oct 16–Oct 19

The seventh annual Food Network New York City Wine & Food Festival presented by Food & Wine will provide access to 500 renowned chefs, culinary personalities and favorite Food Network stars and feature 100 wineries and spirits producers at beautiful and interesting event venues throughout New York City including the Culinary Compound at Piers 92 and 94. Chef Brian Alberg will participate in the Gala and prepare a Chilled Berry Patch Farm Summer Ratatouille with Howden Farm Sweet Corn Soup and Mill River Farm Microgreens.

For more info, visit nycwff.org.

Sep 11–Sep 14

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.

Sep 5


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.

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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


Hors d’oeuvres
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

First Course
East Coast Sea Scallop Crudo with Berry Patch Radishes Grapefruit

Thai Chili Peppers & Mill River Farm Microgreens
Wieninger, Wiener Gemischter Satz, Vienna

Second Course
Hudson Valley Foie Gras Rice Crispy Treat

with Frisee Champagne Vinaigrette and Windy Hill Farm Blueberries
Domaine Schlumberger, Gewurztraminer, “Fleur”, Alsacea

Third Course
Raven & Boar Pork Shoulder Bolognese

with Cricket Creek Farm Tobasi Arancini and Berry Patch Escarole
Sottimano, mate Brachetto, Piedmont, Italy

Fourth Course
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

Dessert
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


_DSC0169Brian J. Alberg, Executive Chef, The Red Lion Inn, Stockbridge, MA
Vice-President of Food & Beverage Operations, Main Street Hospitality Group

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 AmericaChronicle, 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.

 

Edward Acker PhotographerDaniel 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 ReLion-w-RLI-logo-type1-580x104d 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.

MSHG Logo-01About Main Street Hospitality Group

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.

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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.

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James Beard Foundation

Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives. One such initiative is the next World’s Fair, for which the James Beard Foundation is co-leading the effort for the State Department to design and produce the USA Pavilion at Expo Milano 2015—a global gathering of 147 countries addressing the challenges of how we will feed ourselves in the future. The Pavilion will showcase America’s contributions to global food security and gastronomy in a pavilion themed American Food 2.0: United to Feed the Planet. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.

 

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.

Aug 31

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/.

Aug 29–Oct 17

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Aug 22–Oct 10

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Aug 15–Oct 3

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Aug 8–Sep 26

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Aug 7–Aug 10

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.

Aug 1–Sep 19

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Jul 25–Sep 12

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Jul 18–Sep 5

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

Jul 11–Aug 29

Join us for some fun in the sun! Executive Chef Brian Alberg is grilling up BBQ favorites and the delicious menu changes every week!

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30 Main Street  Stockbridge, MA 01262
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