Berkshire Grown Ramps up for 'Farmed and Foraged'

Photo courtesy of Guido's Fresh Marketplace, Jamie O'Brien, photographer. Ramps.

GREAT BARRINGTON, Mass. — In celebration of the spring season, Berkshire Grown will host "Farmed and Foraged: A Weekend of Spring Flavors," a culinary celebration of farmed and foraged seasonal foods at area restaurants from Friday, May 21, through Sunday, May 23.

The celebration highlights Berkshire Grown restaurants that have made a commitment to source wild and local edibles from area forests, fields and farms at the start of the growing season, which is a challenge for chefs in the Northeast.

This year, Berkshire Grown will feature 23 restaurants throughout the region. Participants will offer an array of prix fixe menus and a la carte selections to celebrate this farm-to-table dining event. Menus will feature wild edibles, locally grown produce, Berkshire artisan cheeses, heritage breed meats, locally made bread and chocolate, and Berkshire-crafted beer and spirits. Dates of participation, menu and a la carte offerings and pricing will vary at each location.

"We’re excited to see many more restaurants participating in this year’s Farmed and Foraged event," said Barbara Zheutlin, executive director of Berkshire Grown. "This is an opportunity for community members to celebrate spring by supporting our local restaurants and farms and tasting some wild edibles they’ve been hearing about but may not have tried before."

Participating restaurants include Allium Restaurant and Bar, Baba Louie’s, Brix Wine Bar, Castle Street Café, EnlightenNext, Gramercy Bistro@Mass MoCA, Guido’s Fresh Marketplace, Gypsy Joynt, Haven Cafe & Bakery, John Andrews Restaurant, La Terrazza Restaurant at Gateways Inn, Mexican Radio, Mezze Bistro and Bar, Mission Bar and Tapas, Napa Wine Bar and Restaurant, Nudel, Perigee, Stagecoach Tavern, The Inn at Sweet Water Farm, The Old Inn on the Green, The Red Lion Inn and The Williamsville Inn.

"We are encouraging everyone to come out and try delicious dishes highlighting the local harvest. Although our crops are limited at this time of year, the fiddleheads and ramps, the maple syrup and mushrooms, and the meats, cheeses and breads make for an exceptional meal, especially when prepared by our region’s extraordinarily talented chefs," said Zheutlin. "Berkshire Grown member restaurants are committed to the ‘buy local’ mission and this enticing event is one not to be missed."

Baba Louie’s, Castle Street Cafe, Guido’s Fresh Marketplace, Mezze Restaurant Group, The Red Lion Inn, Williams College Dining Services and the Zilkha Center for Environmental Initiatives at Williams College are official sponsors.

A full listing of offerings from participating restaurants is here.

Last year’s event inspired the Pioneer Valley to participate. This year, Bistro Les Gras of Northampton and Hope and Olive of Greenfield will offer Farmed and Foraged menus. For more information, contact the restaurants directly.

Visit www.berkshiregrown.org for additional details. To receive Berkshire Grown’s newsletter for more farm-to-table events, contact buylocal@berkshiregrown.org.