Seven chefs from the Berkshires of Western Massachusetts create a seven-course meal at the James Beard Foundation in New York City in 2013. This backstage pass brings you behind the scenes at the Beard House with a team of Berkshire chefs who check their egos at the door and put on an all-local performance in the cold month of March. We’ve got a new team gearing up for our 2014 dinner, taking place on Wednesday, March 12th.
Last year’s “Berkshire Cure-All” reception and dinner, orchestrated by Chef Brian Alberg of The Red Lion Inn (Stockbridge), featured Stephen Browning, chef at Bell & Anchor (Great Barrington); Terry Moore, chef-owner of The Old Mill (South Egremont); Jamie Paxton, chef at The Meat Market (Great Barrington); Daire Rooney, chef at Allium Restaurant + Bar (Great Barrington); Dan Smith, chef-owner of John Andrews: A Farmhouse Restaurant (South Egremont); and Zee Vassos, chef at Firefly (Lenox). Red Lion Inn Sommelier Dan Thomas crafted elixir-themed cocktail recipes and selected cure-all wines to accompany the dinner.
A special thanks to Tim Newman of Sofi Media for excellent directing, editing and production and to Laura Meister of Farm Girl Farm for on-site camera production.