Parties & Openings
March 16 - Williamstown
WCMA Season Celebration
March 3 - Lenox
Andrew DeVries Benefit Party
Feb. 23 - Pittsfield
Real Art Party
Berkshire Grown Harvest Supper Is A Taster’s Annual Rite
Lisa Green reports from Great Barrington. Supporting local foods and farms is a good thing in general, but it tastes good, too, as a huge crowd at Berkshire Grown’s annual Harvest Supper could tell you between sample bites from more than 30 member restaurants and beverage makers. The 16th annual event, held at Ski Butternut on Monday, September 15, was a celebration of the harvest, and the food and drink vendors happily touted the farms and orchards from where their ingredients came. A silent auction featured dinners, lodging and cooking generously donated by the members. At left, Berkshire Grown’s executive director Barbara Zheutlin, in striped shirt, and young friend Gus Geremia stand with Allium Restaurant’s Chef Daire Rooney and James Corcoran. Allium’s sources for the evening were Farm Girl Farm, The Berry Patch, Indian Line Farm and Climbing Tree Farm.
Route 7 Grill’s Lester Blumenthal and Chef Christophe Jalbert, whose menu is featured at Preservation Society, offered samples with products from Moon in the Pond Farm; Martha Bryan, program manager for The Carrot Project, with Margie Shapiro and Barry Shapiro.
Julie Michaels, a member of the Berkshire Grown Board of Directors, and Jonathan Hankin.
The Hotchkiss School’s team, headed by Andy Cox and chefs Lee Morton and Lyn Weber, used ingredients from their own Hotchkiss School Farm and Berkshire Mountain Bakery; Howie Arkans, who teaches an Italian cooking class for OLLI, and Sue Arkans.
Heidi Teutsch, a Stockbridge police officer, Heirloom Meals’ Carole Murko and Rural Intelligence publisher Mark Williams; Canyon Ranch’s Rebecca Lennon, food and beverage director, and Jennifer Wald, head baker. Their featured sources were The Country Hen, Hilltop Orchards and Fitting Creek Farm.
Twin sisters Sheena Hatch, who works for the Department of Children and Families, and Courtney Hatch of Jane Iredale.
Nancy Finn and Cassandra Finn of Sheffield; Chef John Griffin of Ginsberg’s Foods serves up roast duckling with maple gastrique, grilled sweet corn with crimini mushrooms and roasted poblano peppers, and a fresh peach and heirloom tomato salsa, ingredients courtesy of Hawthorne Valley Farm, Bulich Farms, Berlin’s Best Farms and Griffin’s Organic Vegetables.
Perusing the silent auction offerings; Dan Nagel and Alan Feldman traveled from Fairfield, CT to attend the event.
The crew from Guido’s with a collection of locally made desserts, including their outrageous caramel apples.