edible BERKSHIRES | Summer 2012 9 8 edible BERKSHIRES | Summer 2012

T
he Berkshiresonce a respite for the countrys elite during the
Gilded Agehas evolved into a welcoming array of food arti-
sans, bespoke shops and innovative restaurants. For our inaugural
issue, we have revisited local classics, discovered cant-miss events
of the season and unearthed the newest generation of entrepre-
neurs who embody the culinary ingenuity and spirit of the region.
TASTE
e Red Lion Inn gets
cheeky this summer
with a twist on a sum-
mer classic. Chef Brian
Albergs Jowl, Lettuce
& Tomato Sandwich
ris on the tradition-
al BLT with smoked
pork jowl from Bacon
on the Side, heirloom
tomatoes from Farm Girl Farm and summer greens from Equi-
nox Farm. Add homemade chips and youll be roaring for more.
RedLionInn.com
Head to Lenox to indulge in a Macaron
Gelato Sandwich, the latest creation of
Joshua Needlemans Chocolate Springs
Caf. is new twist on a French clas-
sic comes in pistachio, double choco-
late or chocolate and vanilla, and is
rolled in crunchy pearlsminiature
chocolate-coated malted milk balls.
ChocolateSprings.com
Batch number six may be your lucky
number as Berkshire Mountain Distillers
releases Ethereal, their latest limited-edition gin. BMD distiller and
owner Chris Weld says his latest libation starts with a soft, silken
glow on your tonguecitrus forwardthen nishes with a bouquet
of berries, and is quickly becoming a collectors item to spirit a-
cionados. Look for the turquoise label and grab it while you can.
BerkshireMountainDistillers.com
Allium Restaurant + Bars new Executive Chef Dan Hardy brings a
fresh perspective and a taste of his Vietnamese heritage to the menu
at this Great Barrington hotspot.is is how the guest experiences
really delicious food as its cooked with a lot of heart, says co-owner
Nancy omas. Be sure to sample Chef Hardys homage to Asian
street farelocally sourced grilled chicken and pork skewers with a
rice noodle and vegetable salad and traditional nuoc cham dressing.
AlliumBerkshires.com
NEW IN TOWN
At the epicenter of the Berkshires, Pittseld continues to surprise with
new openings that bring an international
perspective to the local food culture.
If you cant make it across the pond for
the Summer Olympics in London, plan
your own Anglophile feast with a visit to
Brits R Us. e store features more than
150 authentic products including mar-
mite, clotted cream and ery ginger beer.
BritsRUs.com
If a real brew is more your style, Ybar of-
fers more than 50 beers, an ever-changing
menu of small plates and a calendar of hap-
penings ranging from poetry readings and
art receptions to meet-the-brewer events.
YBarPittseld.com
e Monterey General Store gets a makeover courtesy of Chef/Pro-
prietor Scott Cole. Bringing 19 years of experience from his successful
Cae Pomo dOro,
Cole jumped at the
chance to reinvent
this classic location
as well as expand
his catering busi-
ness. Expect to nd
a well-curated selec-
tion of pantry sta-
ples, fresh regional
produce, meats and
cheese, essential dry
goods and a caf serving breakfast, lunch and prepared dinners to go.
Monterey-General-Store.com
LOCAL INVENTION
e key to a perfect loaf of bread is in the proong. Bake like a profes-
sional with Brd & Taylor. e proong machine, conceived and in-
vented in Williamstown, regulates temperature and optimizes humid-
ity for an array of baked goods from sourdough to gluten-free. And
since everybody loves a multi-tasker, the unit also tempers chocolate
and makes yogurt. BrodAndTaylor.com
Who says that your guiltiest pleasure cant also be packed with nutri-
tion? Cookiehead whole-grain baked goods are the invention of Lisa
Newmann, developed in her Cookiehead lab in Housatonic. Dont be
EDIBLE DISCOVERIES
By Matthew Wexler
fooled by the sprouted spelt, axseed and wheat germ, these good-
ies will satisfy the most discerning sweet tooth.
CookieheadCookies.com
Berkshire Organics, 813 Dalton Di-
vision Rd., Dalton, is now serving up
lunch TuSa, 113pm, using the same,
local fresh ingredients, they pack up for
250 members enrolled in their modi-
ed CSA program. Have Eric whip up a
wonderful Taco Salad with your choice
of a cold beverage, sit outside and watch
the world go by.
COMING SOON
Mark Firth & Bettina Schwartz, of Monterey and Brooklyn restau-
rant fame, will be opening Bell & Anchor at 178 Main St., Great Bar-
rington, formerly the Country Dining Room. ey expect to open by
the end of July this summer. e restaurant will be feature farm-to-
table cuisine, supplied by their own farm in Monterey. It doesnt get
more authentic than that. ank you, Alice Waters!
Cricket Creek Farm
of Williamstown
has announced a
change in its com-
munity-supported
agriculture (CSA)
membership share
program. If you
are a member and
your Great-Aunt
Bessie from Des
Moines is coming
to visit, because she
kept promising and
doesnt know how many more chances she might have, and you know
how a farm girl can pack it away, no problem. You can take what
you need if your share is a full sharetake extra eggs, cream, butter,
meat, veggies, whatever is required to feed Bessie during her stay. e
premise revolves around the concept that you may have a need one
week and after Bessies stay, you may decide to accompany her home
to Des Moines, so she gets home safe and sound, and maybe you can
take a quick look at her house full of antiques. So while youre away
you wont need your usual share that week, bon apptit!
Cricket Creek Farm: 1255 Oblong Road, Williamstown, MA,
413 458-5888
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chocolatesprings.com
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