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Valentine’s Day Specials at the Farmhouse!

On Tuesday, February 14th, Chef Dan Smith will pull out all the stops with delicious house specials. These specials will be offered a la carte in addition to our regular dinner menu.
Please call 413.528.3469 for reservations.

Valentine’s Dinner Specials
Tuesday, February 14, 2017

Served in addition to our regular a la carte dinner menu.

Starters

Pemaquid Oysters, Pickled Red Onions, Lemon Granita   6 for 15  (gf)

Celeriac & Apple Soup, Crabmeat, Scallion, Apple   12  (gf)

House-cured Lambcetta, Zinke’s Microgreens, Berleberg Cheese, Quince   12  (gf)

Entreés

Roast Rack of Lamb, MX Morningstar Farm Golden Turnip Purée,
Roast Fingerlings, Rosemary   38  (gf)

Pan Roast Fluke, Roast Fingerling Potatoes, Greens, Citrus, Pistachio   32  (gf)

Grilled Schober Farm Rib Eye, Foie Gras Butter, Swiss Chard, Whipped Potatoes   40  (gf)

Lobster, Applewood Bacon, Housemade Ricotta Gnoochi, Poached Farm Egg   39  (gf)

Dessert

Warm Chocolate Ganache Tart, Housemade Vanilla Bean Ice Cream   10

(gf) gluten-free

Please ask your server about available vegetarian and vegan options. Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

‘Beltane in the Berkshires’ at the Beard House in NYC

Mid-Spring Harvest Dinner Welcomes First Signs of the Season

Beltane is the anglicized name for the Gaelic May Day festival, a springtime festival of optimism, taking place halfway between the spring equinox and summer solstice. With a few short weeks before the first greens begin to burst forth, we thought it appropriate to transport a little bit of spring in the Berkshires to New York City.

photo credit: Clay Williams
photo credit: Clay Williams

Earlier this year, we had the absolute pleasure of presenting a Spring dinner at the James Beard House where chef-owner Dan Smith of John Andrews Farmhouse hosted his second solo dinner for the Beard Foundation on April 19. The ‘Beltane in the Berkshires’ menu included highlights of favorite dishes from Dan’s repertoire and featured locally sourced ingredients from more than two dozen farms and food producers in the region.

 

Menu ingredients for ‘Beltane in the Berkshires’ were sourced from farms and food makers including Barrington Coffee Roasters, Berkshire Blue Cheese, Berkshire Mountain Bakery, Berkshire Mountain Distillers, Berkshire Wildflower Honey, Berle Farm, Blue Hill Farm, Cricket Creek Farm, Farmer Ground Flour, High Lawn Farm, Honey Dog Farm, Hudson Valley Duck Farm, Indian Line Farm, John Andrews Farmhouse Garden, Lila’s Farm, The Meat Market, MX Morningstar Farm, Rawson Brook Farm, Rock City Mushroom Farm, Taft Farm and Zinke’s Farm.

Founded in 1986, the James Beard Foundation celebrates, nurtures and honors America’s diverse culinary heritage through programs that educate and inspire. The James Beard House in New York City’s Greenwich Village is a ‘performance space’ for visiting chefs. Known as New York’s best-kept gastronomic secret and located in the former townhouse of celebrated cookbook author and culinary icon James Beard, the James Beard House hosts more than 20 dining events every month to showcase culinary artists from around the world.

photo credit: Clay Williams for the James Beard Foundation
photo credit: Clay Williams for the James Beard Foundation

Dan has been a member of the James Beard Foundation for six years and since 2010, has been presenting dinners with a team of chefs from the Berkshires. His first appearance was in collaboration with The Red Lion Inn and Berkshire Farm & Table as part of the very popular Berkshire Cure-All winter dinner at the Beard House, working with a collective of like-minded Berkshire chefs to present the multifaceted culinary artisanship of the region.

Sous Chef Dinner Celebrates 25 Years

Sous Chef Dinner Menu - photo by Angela Cardinali

Chef-owner Dan Smith commemorated a silver anniversary last year and on May 22, celebrates John Andrews Farmhouse Restaurant’s 26th year in business. Wow, how times flies! Since May of 1990, Dan has been creating seasonal cuisine honoring farms and food makers from all across the region.

SousChefDinner_IMG_3620_PhotoCredit_AngelaCardinali

 

In recognition of the people who helped shape the John Andrews kitchen over the last two decades, Dan invited five former sous chefs to present a five-course meal in March of 2015. Hailing from Massachusetts, Nathan Turner from the Brick House Pub in Housatonic, Bjorn Somlo of Nudel Restaurant in Lenox, Ralph Feigel of Salt Box Farm in Concord and Sean Boyle of Mazcots Sports Bar & Grill in Lenox joined Glenn Strickling of The Greens at Copake Country Club in Craryville, NY, to cook up a storm at John Andrews.

Each chef prepared one course with a focus on local ingredients. It was a great evening and we hope to do it again sometime soon!