Tuesday, April 27, 2010

Farmed & Foraged - May 21-23, 2010

Thanks to our generous co-sponsors:


The dates, prices and menus for Farmed + Foraged vary dramatically. For example, some restaurants will be celebrating on Saturday night only. Please contact participating restaurants directly for accurate information on when they will be offering Farmed + Foraged, their menu options and pricing.

Allium Restaurant + Bar **
Great Barrington

Mezze Restaurant Group will spotlight locally grown items with a Farmed + Foraged prix fixe dinner menu at Allium in Great Barrington. The restaurant will feature foraged edibles including spring ramps, nettles and the first of spring greens from Farm Girl Farm, Blue Hill Farm and The Berry Patch plus Berkshire Mountain Bakery breads and spirits from Berkshire Mountain Distillers.

From 11 a.m. until 2 p.m. on Sunday, Allium will offer its weekly brunch menu celebrating the bounty of the Berkshires. Dishes range from farm-fresh eggs, house-made breakfast sausage patties and wilted local greens to ricotta pancakes with local maple syrup and local sheep’s milk yogurt with house-made toasted almond and spiced date granola. Coffee is sourced from Barrington Coffee Roasters and milk/cream from High Lawn Farm. The brunch menu features Berkshire-grown ingredients from Farm Girl Farm, Rawson Brook Farm, Indian Line Farm, Cricket Creek Farm, Blue Hill Farm, Berkshire Mountain Bakery and more.


Baba Louie’s **
Great Barrington

Baba Louie’s Sourdough Pizza in Great Barrington will feature a Farmed + Foraged menu including asparagus, parsnip and arugula salad served with toasted walnuts, hard-boiled eggs and ramp dressing; grilled garlic focaccia; White Queen pizza served with sautéed morels, fresh garlic, spinach, mozzarella and ricotta cheese topped with Parmesan and basil. The prix fixe menu is priced at $18 per person.


Berkshire Co-op Market
42 Bridge Street
Great Barrington, MA

Hot Bar items on Saturday, 5/22: Local Beef Tacos and Local Bridge Tofu Tacos, Local Garlic Sautéed Fiddlehead Ferns, Chipotle Baked Beans and Brown Rice.

Salad Bar menu items will include Equinox Farm Mesclun and Spinach from Vermont Hydroponics, Chef's Tomatoes, Vermont Fresh Pasta Tri-colored Cheese Tortellini Salad, Maple Brook Farm Ciliegine (Baby Mozzarella Balls) and Vermont Feta.

Berkshire Co-op Market has been supporting local farmers and producers for almost 30 years… Be sure to look for the LOCAL signs throughout the store to find our over 200 local products!
berkshirecoop.org here

Brix Wine Bar

All daily specials at Brix will be made from locally farmed and foraged ingredients.

Castle Street Café **
Great Barrington

Castle Street’s Sunday Brunch menu will feature local eggs and bacon. Plus, a Farmed + Foraged Prix Fixe Menu detailed below.

Three-course meal for $40 per person

First Course:
Mushroom Soup, Zehr Family Farm
Equinox Farm Mesclun Salad with Rawson Brook Farm Chevre
Equinox Farm Spinach Salad, North Plain Farm Sliced Egg
Stuffed Portabello Mushroom with Equinox Farm Spinach, & Monterey Chevre
Equinox Farm Arugula Salad with Shaved Fennel & Orange

~ ~ ~ ~ ~ ~ ~ ~

Second Course:
Hudson River Shad Roe with Hoiliday Farm Bacon & Onions and Schoolhouse Garden Jerusalem Artichokes
Penne with Equinox Farm Arugula, Portabello Mushroom, & Shaved Parmigiano
Fettuccine Bolognese (Traditional Meat Sauce, N.E Family Farm Grass Fed Natural Beef
Breast of Chicken Stuffed w/Cricket Creek Farm Maggie’s Round Cheese, wrapped w/Holiday Farm Bacon
Braised Beef Couscous, Ioka Valley Farm Grass-fed Beef served with
Swiss Chard, Mushroom & Cheese Souffle, Orzo Salad
Equinox Farm Chard, Blue Moon Shrooms, Rawson Brook Farm Chevre, North Plain Farm Eggs

~ ~ ~ ~ ~ ~ ~ ~

Maple Walnut Tart, Turner Farms Maple Syrup
Warm Apple Crisp, Berkshire Vanilla Ice Cream
Warm Bread Pudding, Berkshire Mt Distillers Rum Sauce
Soco Sorbet

Plus Coffee, Tea

~ ~ ~ ~ ~ ~ ~ ~

Farmed + Foraged Libations (additional charge)
Mt.Washington Wild Birch Iced Tea $2
Barrington Brewery Brown Ale $4.50 (Pint)
Ginger Martini: Berkshire Mt Distillers Iced Glen Vodka & Canton Ginger Cognac, with Candied Ginger
Pomegranate Martini: Berkshire Mt Distillers Iced Glenn Vodka, Pomegranate Juice & Fresh Lime
Greylock Classic:Berkshire Mt Distillers Greylock Gin, Dash of Vermouth, served straight up

Michael Ballon, Chef Proprietor
Chris Johnson, Chef de Cuisine


Lenox, MA
Reservations at 413-637-6021 or e-mail kmiller@EnlightenNext.org


Join Chef Katherine of EnlightenNext for one night only on Saturday, May 22 for a sumptuous four-course vegetarian menu overflowing with the bounty of Berkshire County’s wild and cultivated produce.

Four-course meal with wines, $65 per person

First Course:
Creamy Wild Ramp and Celery Root Spread with Lovage served with Swirly Root Vegetable and Chive Crackers and Dehydrated Kale and Vegetable Chips

Second Course:
Warm Sprouted Lentil Salad on a bed of Baby Spinach with Oven-roasted Baby Potatoes and Garlicky Fiddleheads served with Home-grown Chive Dressing

Third Course:
Kasha Crepes filled with Mushroom-and-Ramp Ragout topped with Watercress-Cashew Cream and Smoky Walnuts served with Marinated Baby Radishes and Braised Cattails

Fourth Course:
Caramelized Apple and Rhubarb Slices served with Almond Cream
and Handmade Amaretti Crackers sprinkled with Violets

Organic and/or local wines


Gramercy Bistro@MASS MoCA
North Adams

Gramercy Bistro will feature a Farmed + Foraged three-course menu for $35 per person. Please note, Gramercy Bistro has moved to the MASS MoCA campus in North Adams, across the street from its original location.


First Course
Equinox Arugula Salad

Second Course
Grilled Cricket Creek Veal Chop with ramp butter and fiddleheads

Goat Rising Mascarpone Cheesecake


Guido’s Fresh Marketplace **
Pittsfield & Great Barrington

In their Great Barrington location, Guido's Fresh Marketplace will spotlight free samples of
 Farmed + Foraged favorites hand-crafted by their in-house chef Jim Gop from 3-6 pm Friday through 

Day 1: Chef Jim Gop will offer: Ricotta Gnocchi (made from Maple Hill Creamery milk and North Plain farms eggs) with fiddlehead ferns in lemon, butter and thyme. Followed by A Maple Custard Pie (Meade farms maple syrup, North Plain eggs, High Lawn cream, Maple Hill Creamery milk) with marinated blueberries and lemon cream.

Day 2: Chef Jim Gop will offer: Braised Plainville Turkey with Spring Vegetables. Followed by Breakfast for Dessert, Honey Pain Perdu (Berkshire Mountain Bakery Country Bread, Rulison Honey, North Plain eggs, Maple Hill Creamery Milk) with Jam and Yogurt Ice cream (Beth's Kitchen Jam, Hawthorne Valley yogurt, High Lawn cream and half and half.

Amy Cotler will be in the store Friday May 21, 2010 so sign her book The Locavore Way.

Gypsy Joynt
Great Barrington

Gypsy Joint will offer a Farmed + Foraged wrap and a Farmed + Foraged pizza throughout the weekend.


Haven Café & Bakery

Haven Café will offer a three-course Farmed + Foraged dinner featuring ramps for $27 per person.


First Course
Asparagus soup with ramp and morel custard

Second Course
Striped bass with ramp pasta and a shitake ramp ragout

Third Course
Pan-roasted sirloin with a ramp relish and potato ramp puree


John Andrews Restaurant

John Andrews will offer a three-course prix fixe Farmed + Foraged dinner for $40 per person.

Berkshire Grown
Farmed + Foraged Menu

Grilled Asparagus, Ramps, Tartuffatta
Confit of Lamb Shoulder, Field Greens, Baked Walnut Chevre

Line Caught Fluke, Melting Leeks, Baby Spinach, Citronette
Grilled Leg of Lamb, Kennebec Potatoes, Baby Swiss Chard

Rhubarb Compote Shortcake with Garden Mint Milk Sorbet


La Terrazza Restaurant at Gateways Inn

Farmed + Foraged menu items include:
Warm Asparagus with Prosciutto, Poached Quail Egg & Hollandaise
Hand-made Farfalle with Morels and Fiddleheads
Lasagna with Prosciutto, Spring Peas & Béchamel Sauce
Grilled Salmon Fillet with Roasted Fingerlings, Ramps & Morels
Roast Chicken Breast with Spring leeks and Peas on Polenta
Strawberry Shortcake

Ingredients will be sourced from Rock Ridge Farm (eggs), High Lawn (milk & cream), The Berry Patch, Berkshire Mountain Bakery, River Valley Farm and Moon in the Pond Farm.


Mexican Radio
Hudson, NY

Mexican Radio will feature a three-course meal for lunch and dinner showcasing dishes prepared using local products based on the availability of the season.


Mezze Bistro + Bar **

Mezze Restaurant Group will spotlight locally grown items with a Farmed + Foraged prix fixe menu. Please call for more information as Mezze Bistro + Bar may be closed for a move to its new location at 777 Cold Spring Road (Route 7) in Williamstown.


Mission Bar + Tapas
No phone number

Mission is working on a three-course spring flavors tasting menu, which will include an appetizer, entrée and dessert. The main course will include a local meat, but will be structured as such so that it can be vegetarian.


Napa Wine Bar and Restaurant

Farmed + Foraged menu:
Warm Asparagus Salad w/ Fried Local Egg, Equinox Farms micro-arugula & bacon sherry vinaigrette
Handmade Gnocchi Primavera with locally foraged ramp pesto
Local Berry and High Lawn Farm Zabaglione



Due to the nature of Nudel reflecting the best of the weekly and daily ingredients available in the area, the menu will not be posted until the week of the event. Ingredients will be sourced from Farm Girl Farm, Overmeade Gardens, Taft Farm, Equinox Farm, Little Seeds and Indian Line Farm and more.



Grilled Pelletier’s Organic Asparagus Salad with Frizzled Shallots and Housemade Creamy Tangerine Dressing

Forager’s Soup (a delightful emerald soup featuring Yukon Golds, Pelletier’s Organic Ramps and Chorizo) – can be prepared vegetarian upon request

Choice of:

Steak Au Poivre (grilled New York strip with crushed green and black peppercorn crust and a housemade brandy cream sauce) – served with sautéed Pelletier Organic Fiddleheads and Roasted Garlic and Chive Smashed Potatoes


Vegetarian Leek and Mushroom Strudel with Housemade Berkshire Blue Cream Sauce

Fresh Fig Compote with Medjool Dates, Almonds, Sesame and Chocolate Shavings in Hilltop Orchards 2008 Muscato – Vanilla Gastrique


Route 7 Grill
Great Barrington

As part of the Farmed + Foraged weekend, Route 7 Grill will feature local salad greens served with local, house-made maple-bacon dressing, local pork chops and steaks, foraged nettles and mushrooms (if available), local beets, local rhubarb for crisp and local cream.


Stagecoach Tavern


The Inn at Sweet Water Farm
North Egremont


The Old Inn on the Green
New Marlborough
413.229.7924 ext 0

The Old Inn on the Green will feature a Farmed + Foraged dinner on Friday, Saturday and Sunday featuring locally grown and foraged ingredients.


The Red Lion Inn **

The Red Lion Inn in Stockbridge will present a special Farmed + Foraged three-course dinner menu crafted from foraged items, local dairy, eggs, greens and locally sourced proteins. The prix fixe meal is priced at $45 per person (not including tax or gratuity.) Berkshire Grown will receive a contribution of $15 from each prix fixe dinner sold. In addition, several Farmed + Foraged items will be available a la carte. As has been the tradition for many years, The Red Lion Inn features sustainable dinner specials on Sundays and Mondays throughout the month of May.

To extend the celebration of Farmed + Foraged, The Red Lion Inn will also highlight a special al fresco dinner on Friday, May 28. A communal dinner served on the intimate and historic porch, limited to 30 guests, will be served as courses and family style. All ingredients will be farmed and foraged from the Berkshires, Hudson Valley and Vermont. The price for this special dinner menu is $75, not including tax or gratuity.

The Williamsville Inn
West Stockbridge

The Williamsville Inn will feature a three-course Farmed + Foraged menu for $35 per person on Friday, May 21 and Saturday, May 22 by advanced reservation. (Beverages, tax and gratuity are not included.)

Farmed + Foraged menu:

First Course
Tom Ball Mountain Ramp Soup with Herb Croutons

Second Course
Local, Free-range Chicken Fricassee with North Plain Farm Poached Egg,
Garden Herbs and Vegetable Home-made Fettuccini Pasta

Third Course
Home-made Woodruff Ice Cream with Rhubarb Compote


** Thanks to our sponsors for their support! **

BabaLouie's Sourdough Pizza, Castle Street Cafe, Guido's Fresh Marketplace, Mezze Restaurant Group, The Red Lion Inn and Williams College Dining Services & Zilkha Center

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