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.
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!