Rural Intelligence: The Online Magazine for Eastern New York, Western Connecticut and the Southern Berkshires
Wednesday, February 22, 2017
 
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RI Archives: Food

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Haven Cafe & Bakery

Baba Louie's

Berkshire Organics

Dutchess Cty App Filler Ad

Nejaime's Wine Cellars

Berkshire Coop

Guido's Marketplace

Hotel on North

Dining Intelligence

February 23, Lee
Chez Nous Manger! Boire! Eat! Drink! A “classic French bistro” menu of walnut-crusted warm chevre with apple chips and bacon chantilly, after chicken breast with crispy chicken skin and mushroom tuile, potato nest and parsley oil. Plus dessert. Reservations recommended. 6:30 p.m.

March 1, Hyde Park
Culinary Institute of America American Bounty Restaurant presents Weiss on Wines in Winter: Join CIA wines instructor Michael Weiss at the Danny Kaye Theatre with some warming hors d’oeuvres and a tasting. Then head to the American Bounty for a five-course meal paired with more warming reds. 6 p.m.

March 4, Williamstown
Clark Art Dinner and the Show: enjoy private access to Japanese Impressions: Color Woodblock Prints from the Rodbell Family Collection with a talk by exhibition curator Jay Clarke, then dine on a prix-fixe dinner created by Executive Chef Dan Hardy. The talk begins at 6:30 p.m., followed by dinner at 7:30 p.m.

March 4, Lee
Chez Nous Terre Rouge Wine Dinner: Enjoy a five-course meal paired with wine from Spirited. See website for full menu. 6:15 p.m.

March 22, Hyde Park
Culinary Institute of America Ristorante Caterina de’ Medici presents Local Pork Five Ways: five courses that’ll have you looking at pork in a new light. Begin with a glass of Prosecco and enjoy a lunch of pig head with pickled vegetables, pork rib soup, pork butt ravioli all’Amatriciana, radishes-orange-fennel-olive salad with porchetta, and plum bread pudding with candied bacon and walnuts. 12 p.m.

March 30, Hyde Park
Culinary Institute of America
The Bocuse Restaurant presents Street Foods of France. Feel like you’re wandering the streets of Paris and sample dishes like classic crêpes, bánh mi, kebobs, socca, brochette, Gruyere and butter baguettes, French pâtisserie and Kir Royale drink. 12 p.m.

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