Berkshire chefs taking 'cure-all' meal to NYC

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STOCKBRIDGE -- Several Berkshire chefs will travel to the James Beard Foundation in New York City on Friday, March 1, to present a farm-to-table dinner featuring foods harvested in the Berkshires.

Organized by Brian J. Alberg, executive chef at the Red Lion Inn, "The Berkshire Cure-All" will be prepared with foods using curing and preserving methods.

This will be Alberg's 10th visit to the house and the fourth time he has invited a group of like-minded Berkshire chefs to collaborate and present the multifaceted culinary artisanship of the region.

"The Berkshire Cure-All" reception and dinner will include 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 will select wines.


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