Parties & Openings
March 16 - Williamstown
WCMA Season Celebration
March 3 - Lenox
Andrew DeVries Benefit Party
Feb. 23 - Pittsfield
Real Art Party
Berkshire Grown’s March Maple Dinner Taps Into Syrup Season
Sarah Todd reports from Lenox.
It is a truth universally acknowledged that a single person in possession of warm maple syrup must be in want of some pancakes. But on Monday, March 18, the six celebrated chefs behind Berkshire Grown’s March Maple Dinner proved that the earthy, amber syrup is deliciously versatile. The annual fundraising dinner for Berkshire Grown, an agriculture non-profit headed by executive director Barbara Zheutlin (left, with Bob and Karen Youdelman), rang in the start of sugaring season at Cranwell Resort. A five-course menu by chefs with ties to Wheatleigh and Blantyre showcased maple in all its lip-smacking variations — from Michael Roller‘s cheddar biscuits with roasted maple ham and whipped maple butter all the way through Shirl Gard‘s showstopping caramel-glazed maple banana parfaits. Diners reported that the pork belly by Brian Young was luscious and buttery, while the tender, flaky cod by former Top Chef winner Hung Huynh was a melt-in-your-mouth experience. Toward the end of the night, guests bid on two plum auction prizes. An eight-course wine dinner by The Old Inn on the Green’s Peter Platt sold to two separate bidders for $2,000 apiece, while a one-week stay at Casa Miel, a home in San Miguel de Allende, Mexico, had guests gazing at the snowflakes falling outside the window and dreaming of a more equatorial atmopshere.
Landscape designer Karen Shreefter, Trice Atchison, Berkshire Co-op board chairman Daniel Seitz, and former Berkshire Grown president Laury Epstein; Al Frazzini and Decades of Health founder Margaret Lively Frazzini with Rob Leab.
Barry and Marjorie Shapiro with Holly and Joseph Poindexter; The Old Inn on the Green chef and co-owner Peter Platt.
Back in the kitchen, the chefs prepare Shirl Gard‘s caramel-glazed maple banana parfaits.
Sylwia Orczykowska and Cafe Adam’s Adam Zieminski dig into Jeffrey Thompson‘s variations on Muscovy duck; Berkshire Mountain Distiller’s Jon Height and Courtney Ivey enjoy Hung Huynh‘s miso-maple bourbon Alaskan cod.