Williamstown's Sterling and Francine Clark Art Institute will host two farm-to-table dinner events in partnership with Berkshire Farm & Table.
The al fresco dinners will take place on Thursday and Friday, Aug. 29 and 30, on the Stone Hill terrace. Both dinners will be prepared by Chef Dan Smith of John Andrews Farmhouse Restaurant.
The Stone Hill Table dinners have been curated to provide an elegant dining experience in a small group setting limited to only 40 guests each night.
Smith's four-course menu features an all-locally sourced dinner served family-style. The dinner events will begin at 6 p.m., with optional behind-the-scenes programs offered at the Clark at 5 p.m.
On Thursday, Aug. 29, members of the Clark's curatorial team will provide a private after-hours tour of the current exhibitions, "Winslow Homer: Making Art, Making History" and "George Inness: Gifts from Frank and Katherine Martucci."
On Friday, Aug. 30, guests are invited for wine and a view on the Clark's penthouse terrace for an insider's look at the architectural additions that are transforming the Clark's campus.
These dinners, featuring locally grown and produced ingredients, are sponsored by The Porches Inn at Mass MoCA with additional support from MS Walker and Balderdash Cellars.
The all-inclusive cost for each dinner is $170 per person, which incorporates the optional behind-the-scenes programs at 5 p.m.
Dinner tickets will be available online via Eventbrite only. Details including the full menu are available at http://www.berkshirefarmandtable.com/chefx-at-the-clark/.
To purchase tickets for the Aug. 29 event, visit http://stonehilltable-chefxclark-082913.eventbrite.com; For the Aug. 30 event, visit http://stonehilltable-chefxclark-083013.eventbrite.com.