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Thursday, November 23, 2017
 
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RI Archives: Food

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Berkshire Coop

Guido's Marketplace

Hotel on North

Haven Cafe & Bakery

Baba Louie's

Windy Hill Farm

RED LION

Dining Intelligence

Nov. 25, Pittsfield
Hancock Shaker Village Grateful: Shaker Supper, a candlelit harvest dinner in the Brick Dwelling. The menu reflects autumn’s bounty is at its peak. The dinner benefits the Village’s new farm internship program. 6 p.m.

Dec. 4, Great Barrington
RSYP Culinary Arts Apprenticeship Dinner The annual Railroad Street Youth Project dinner will be held at Crissey Farm and will feature wine, hors d’oeuvres and a 5-course tasting menu prepared by the students and their mentors, including special guest Chris Bonniver, Executive Chef from the Hermitage Club. 5:30 p.m.

Dec. 7, Hyde Park
Culinary Institute of America Ristorante Caterina de’ Medici presents a Black and White Truffle Dinner, a 5-course meal filled with the fragrant flavors and aromas of black and white truffles, paired with Italian wines. Consider dressing in black and white to complete the theme. 6 p.m.

Dec. 9, Copake
Empire Farm
Tea tasting and small bites with Carrie Chen of Casana T House. Explore Chinese chavi (“the art of drinking tea”), a way of appreciating tea that’s unlike any other cultural practice in the world. 3 p.m.

Dec. 14, Hyde Park
Culinary Institute of America
The Bocuse Restaurant presents French Holiday Feast: Le Reveillon. A sumptuous meal of caviar, plateau de fruits de mer, foie gras, frog’s legs fricassee, grain-crusted venison, and a gateaux Mont Blanc. Festive sparkling wines complete the experience. 6 p.m.

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