Preserving the Berkshire Harvest
On Friday, March 2nd, chef/owner Dan Smith, along with chefs from five other Berkshire restaurants, will be preparing a six-course meal at the James Beard House. The event, “Preserving the Berkshire Harvest,” will give the chefs an opportunity to demonstrate techniques for cooking local even during the long New England winter.
When the many nearby farms that provide John Andrews with local produce throughout the growing season are buried under the snow, we happily still have access to those that supply meats and dairy. Ingredients for the menu will come from Farm Girl Farm, High Lawn Farm, Berkshire Mountain Distillers, Bacon on the Side Farm, and several others.
Dan’s course will include house-made ravioli using High Lawn Farm ricotta; smoked lamb pancetta (a John Andrews favorite) from Lila’s Mountain Lamb, and Taft Farms’ late-season tomatoes, which he oven-roasted and preserved.
http://www.jamesbeard.org/index.php?q=events_beardhouse_030212
3 comments
Sounds dreamy, Dan! Hope you are well and really, really, really miss your cookin’!
We want to feature one of Dan’s recipes on our website. We’ll be contacting you.
Penny
“Preserving the Berkshire Harvest – John Andrews Restaurant” certainly got me personally
simply hooked with your web page! I actuallydefinitely will wind
up being back again alot more frequently.
Thanks a lot -Lizzie