The annual Berkshire Grown Maple Dinner is an exercise in counterintuitive programming. Held in late March (when there are few local vegetables) on a Monday night (when weekenders can’t buy tickets), the dinner gets bigger every year, and more than locavores packed into the main dining room of the Red Lion Inn on March 22. They ate a five course feast that began with hors d’oeuvres (such as maple glazed smokey bacon donuts) by Katie Baldwin Catering; fennel-and-apple soup by John Dudek of Bascom Lodge; maple-glazed free-range chicken ballotine by Peter Platt of Old Inn on the Green; celeriac-and-arugula salad with maple cured Berkshire pig by Brian Alberg of the Red Lion and Daire Rooney of Brix Wine Bar; maple glazed crispy duck confit with Equinox Farm red mustard greens by Chris Bonniver of Gala Restaurant & Bar; Kombucha maple sugar cake with ginger-maple gelato by Dan Smith of John Andrews.http://www.ruralintelligence.com/index.php/parties_section/parties_articles_parties/berkshire_growns_annual_maple_dinner_at_the_red_lion_inn/
