Berkshire-Raised Whole Hog Dinner – Feb. 4 – NYC

Posted on January 6, 2011 // view all News

Berkshire-Raised Whole Hog Dinner at The James Beard Foundation in NYC

Brian J. Alberg The Red Lion Inn/ Stockbridge, MA

Matt Duley The Red Lion Inn/ Stockbridge, MA

Sommelier Dan Thomas The Red Lion Inn/ Stockbridge, MA

Chris Amendola Allium Restaurant + Bar, Mezze Restaurant Group/ Great Barrington, MA

Lester Blumenthal Route 7 Grill/ Great Barrington, MA

Nicholas Moulton Mezze Bistro + Bar, Mezze Restaurant Group/ Williamstown, MA

Dan Smith John Andrews Restaurant/ South Egremont, MA

Enjoy a true snout-to-tail experience at the Beard House created by a group of devoted farm-to-table chefs who all hail from the Berkshire region. These local food visionaries are going hog wild in their preparation of an entire Berkshire pig, raised specifically for this porcine dinner.

Fri, 02.04.2011

07:00 PM, US/Eastern

  • JBF Members $130
  • General Public $170
  • Event Location:

The Beard House
167 West 12th Street
NYC

  • Call 212.627.2308 to reserve.
Chef Brian Alberg

Organized by Brian J. Alberg, Executive Chef and Food & Beverage Director at The Red Lion Inn in Stockbridge, the Beard House event will present the cuisine of six chefs working in the verdant Berkshire region today. This event marks Alberg’s eighth appearance at the Beard House. Alberg has been instrumental in galvanizing a Berkshire culinary movement – as a chef supporting local farms, as a farmer raising his own heritage breed pigs at his Bacon on the Side Farm, as a mentor for youth interested in culinary arts, and as a member of Berkshire Grown’s Board of Directors. According to Alberg, “this food pays homage to the farmer, producer and grower, as well as the animal itself. This is my way of giving thanks and showing respect to those who provide our food and drink by preparing their harvests and products with love, care and skill. The whole animal is used as not to minimize the importance of any part of it and it is joined and complimented by the bounty that our region offers.”

Read about Brian Alberg in the Boston Globe here.

For more information see the Mezze blog

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