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Berkshire Tibits: Israeli Holiday, Cooking Demos
By Judith Lerner, Special to iBerkshires
03:08PM / Tuesday, May 10, 2016
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Gateways Inn in Lenox is hosting a celebration of Ha'atzmaut, Israeli Independence Day, on May 10.

This Tuesday evening, May 10, from 7:30 to 10, the Jewish Federation of the Berkshires will celebrate Yom Ha'atzmaut, Israeli Independence Day with Tastes of Israel at the Gateways Inn, 51 Walker St. in Lenox, 413-637-2532. The public is invited to come, take part in and enjoy this free event which will feature Israeli music, cooking demos and tastings — while they last — of Israeli food specialties.
 
Federation executive director Dara Kaufman said this celebration will kick off the Jewish Federation of the Berkshires new partnership with the Afula-Gilboa region of Israel. Michele Gazit, chef and owner of Gateways Inn, will assist visiting Israeli chefs Tamar Salemeh Digmi and Israel Noah Odles who are both from the Afula-Gilboa region.
 
The evening's tasting menu will be:
  • Israel's signature bread with Michele's homemade labnah, a Middle Eastern yogurtlike cheese
  • grilled fish with fresh herbs salad and tahini sauce
  • Feta cheese and za'atar-stuffed mushroom on a cream za'atar-pesto-sauce; za'atar is a savory Middle Eastern herb and spice mixture
  • duet of halva Ice-cream and Nutella parfait
  • herbal infused tea
  • designer cookies
 
 
On Thursday evening, May 12, from 6 to 8, chef Julie Gale, owner of At the Table Cooking School in Hillsdale, N.Y., will present her Dessert Extravaganza class as part of the Cooking at The Chef's Shop series, 31 Railroad St. in Great Barrington, 413-528-0135.
 
Even dessert disdainers will love this one.
 
Who would not want to learn to make — and then get to devour — these three elegancies: zabaglione with fresh raspberries, real tiramisu and a chocolate soufflé?
 
The cost is $60 per person for a single class, $150 for a series of three. Payment is required in advance with a 4
8-hour cancellation policy. The Chef's Shop offers students a 10-percent discount on purchases made on a class day. Call or email@TheChefsShop.com to reserve a place.
 
There will be only three more classes in Julie's series this season: "Springtime in Paris" on Sunday, May 22; "June in Tuscany" on Thursday, June 2; and "Grilling Basics" on Sunday, June 12.
 
 
Oh, my! This next-to-last Manger! Boire! Eat! Drink! evening at Chez Nous Bistro, 150 Main St. in Lee, 413 243-6397, sounds fabulous!
 
Pastry chef/co-owner Rachel Portnoy said the restaurant's cook Dan Shau spent his winter in Italy in order to learn how to make fresh pasta. He will be presenting the cooking demo part of the evening, with a minestrone soup filled with ricotta tortellini; then a special pasta dish, spaghetti Napolitano that has been "Frenchified," according to Rachel, with capers, artichokes and shallots and finished with one of two sauces: anchovy vinaigrette or pesto.
 
Enticing.
 
Rachel will prepare an as-yet-to-be-determined dessert and give diners recipes for all the dishes. There will be pairings of Italian wines.
 
Manger! Boire! is $35 per person. Call for reservations; you may leave a message.
 

The Downtown Pittsfield Farmers Market, which opens its first outdoor market of its fourth season on the Pittsfield Common this Saturday, May 14, from 9 to 1, has made it!

Downtown Pittsfield was one of the 20 recipients, chosen from a field of 850 applicants from all around the country, of a $10,000 grant from Seeds of Change that rewards sustainable and organic agricultural projects.

The grant will allow the market to continue and expand outreach to lower income and senior community members with whom it had been so successful last year.

The grant will help pay youth workers the market hires to help market vendors. But, the main use of the grant will be to be able to again offer the Double Value Program they instituted last July. Double Value allows customers who receive SNAP/EBT/food stamp or WIC (Women, Infants and Children) benefits, and Berkshire seniors who receive coupons to shop for fruits and vegetables at farmers' markets, additional coupons to use at the Downtown Pittsfield Farmers Market between July and October.

 

More farmers' markets open or move outdoors this Saturday, May 14. in Cornwall, Conn. from 9 to 12:30, at 413 Sharon-Goshen Turnpike through the end of October and in Norfolk, Ct. from 10 to 1, 19 Maple Ave. through October 8. See the website for more details.

 

Bascom Lodge at the top of Mount Greylock (enter from Route 7 in Lanesborough or from North Adams) opens for the season this Saturday, May 14.
 
The lodge takes overnight guests by reservation, hosts free cultural events and other workshops which participants must pay for, serves breakfast 8 to 10 a. m. and lunch 11 to 4:30, has a 5 to 7 sunset beverage hour Wednesday through Sunday and dinner at 7 by reservation. Check the dinner calendar and each evening's menu here.
 
The first weekend, Saturday, May 14, has choices of veal osso buco, Chilean sea bass or manicotti stuffed with vegetables with a snap pea, radish, mint and goat cheese salad starter and a strawberry-rhubarb Pavlova/crisp meringue cake for dessert; and Sunday, May 15, starts with asparagus and potato soup with ramp oil, has choices of red wine braised chicken, stuffed pork loin or stuffed acorn squash ending with roasted pears and housemade ice cream with chocolate sauce.
 
Sets the tone…
 
All dinners come with sides and cost in the $35 range, plus gratuity and tax.
 
There will be a Native American Memorial Day weekend. Regular workshops and free events begin with music by Quintessential on Wednesday, June 1.

 

Dennis Kucinich with the late Michio Kushi. Kucinich will be presented with the first Kushi Peace Prize this Saturday.

Last year, after co-founder Michio Kushi's death in 2014, Kushi Institute Center for Natural Healing in Becket, an internationally prominent learning center with an emphasis on vegan nutrition, established the Kushi Peace Prize to honor individuals whose work contributes to health, peace and sustainability.

This Saturday, May 14, at 4 p. m., the Kushi Institute and Berkshire Co-op Market of Great Barrington will bring former Ohio congressman and presidential candidate Dennis J. Kucinich to Monument Mountain Regional High School, 600 Stockbridge Road/Route 7 in Great Barrington, to receive the 2016 Kushi Peace Prize and speak along with his wife, Elizabeth Kucinich, filmmaker and vegan activist.

Kucinich has worked for peace throughout his career, for the testing and labeling of genetically engineered foods and other organisms/GMOs and for providing healthy food for families and in schools. He attended a program at Kushi Institute, became involved there and worked closely with Michio Kushi and Kushi Institute since.

The evening is free and open to the public.

 

He's paired his cheeses with wines. He's paired his cheeses with brews. This Saturday, May 14, from 3 to  5, Matt Rubiner, owner of Rubiner's Cheesemongers & Grocers, 264 Main St. in Great Barrington, 413-528-0488, will be presenting one of his seminars, this time, pairing his cheeses with hard ciders.

Matt loves this combo. Feels pairing ciders and cheeses is the best. Even better than cheese and wine or cheese and beer. And apple growing is a regional industry. So, he'll pair his hard ciders with local artisanal cheeses.

$65 per person. Call and reserve your spot in his class.

 

The three local Stanton brothers, Peter, Sean and Jeremy, will be celebrating their parents Nick and Andrea Stanton's 30th anniversary year of "providing care for people with special needs within our community" with one of their blowout parties and really good food feasts. The boys will be hosting the Stanton Home annual pig roast fundraiser this Sunday, May 15, from 4 to 7 at Stanton Home, 205 North Plain Road/Route 41 in Great Barrington, 413-528-0506, $100 per person.

There'll be the pig and poultry and "a panoply of lovingly grown and sourced local delicacies." Plus music provided by Easy Ridin' Papas and a silent auction. Peter, who founded and directs The Nutrition Center with offices around the county and region, now runs Stanton Home which his parents started. Sean, who runs Blue Hill and North Plain Farms in Monterey and Great Barrington, will bring the food. Jeremy, owner of Fire Roasted Catering and The Meat Market in Great Barrington, will cook the meal with his staff.

Stanton Home is part of North Plain Farm with organic gardens and a professional weavery, all tended with the participation of the residents and international volunteers.

The Stantons give really good dinners and parties. Call for reservations.

 

 
 
Construct Inc., the local organization which serves the South Berkshires — from Lenox south into Litchfield County, Conn., and from Becket west into Columbia County, N.Y. — to prevent and alleviate homelessness, build a community with housing for all and provide education and support services for life skills and employment, is having its annual fundraiser, Mayfest 2016, on Monday, May 16, at 5:30 p. m. at Crissey Farm, 426 Stockbridge Road/Route 7 immediately behind Barrington Brewery in Great Barrington.
 
Mayfest will be an evening of food and beverage tastings from Aegean Breeze Greek Restaurant, Allium Restaurant and Bar/Mezze Catering, Aroma Bar and Grill Indian Cuisine, Baba Louie’s Pizza, Barrington Brewery & Restaurant, Berkshire Mountain Distillers, Café Adam, Castle Street Café, Chez Nous Bistro, Dr. Loosen wine importer Domaney’s Liquors and Fine Wines, Firefly Gastropub & Catering (20 Railroad Street), Haven Café & Bakery, Gedney Farm Hotel & Restaurant, John Andrews A Farmhouse Restaurant, Klara’s Gourmet Cookies, Prairie Whale Restaurant, Rawson Brook Farm, Red Lion Inn, Rubiner's Cheesemongers & Grocers, The Great Barrington Bagel Company & Deli, The Marketplace Kitchen, The Meat Market and The Old Mill Restaurant.
Mayfest tickets are $75 each. Call 413 528-1985 for tickets or information.
 
This is a good cause that impacts the recipients of Construct's services and all the rest of the South Berkshires.

 

Monday, May 16, at 6 p.m., Berkshire Co-op Market, 42 Bridge St. in Great Barrington, 413-528-9697, will have its monthly Co-op Convo conversation/question and answer/discussion of Co-op matters in the café.

General manager Daniel Esko will be there to update attendees and answer questions as will communications manager Matthew Novik and ownership coordinator Samantha Zapeda.

The Co-op wants people to bring their ideas, share them and enjoy some complimentary Co-op snacks while everyone gets to know each other and the Co-op better.

 
 
Alta Restaurant & Wine Bar, 34 Church St., 413 637-0003, and Spirited Wines, both of Lenox, are hosting Alta's last wine dinner of the quiet season on Wednesday, May 18 at 6 p. m. Winemaker Andy Peay of Peay Vineyards, a boutique vineyard on the northwest coast of Sonoma, Ca., is here on the East Coast to attend the weekend wine festival in Nantucket. He will present his wines and be the guest speaker at Alta's wine dinner.
 
Alta has created a 5-course lovely, light spring menu, including locally sourced ingredients, to complement the minerality and fruit that characterize the five Peay wines to be served that evening.
 
The dinner will cost $65 plus gratuity and tax per person. Call Alta for reservations.
 
Mill River Farm goat chorizo with piquillos pepper coulis and fava beans
Pinot Noir Rosé 'Cep', 2014
tuna poké (poo key)/raw Hawaiian fish salad with seaweed salad and sesame
Estate Chardonnay, 2013
duck leg confit/preserved duck leg with plum and pomegranate gastrique/reduction
and a chickpea panisse/gluten-free grilled chickpea snack cake with arugula and pistachios
Pinot Noir "Ama" Estate, 2013
Mad River Farm Von Trapp blue cheese with fig jam and black pepper tuile/crisp wafer
Syrah 'La Bruma', 2013
classic French milles feuilles/Napoleon with vanilla cream and rhubarb
Sauvignon Blanc 'Cep', 2014
 
 
Continuing its celebration of 20 years in business, bumping up against their last special pasta dinner, on Wednesday, May 18, Mezze Bistro, 777 Cold Spring Road/Route 7 in Williamstown, 413 458-0123, will host an evening serving dim sum, with diners ordering small plates ($8 to $12) from special dim sum menus the plates being brought around on carts and trays with small wine pairing choices ($4), from 6 p.m. on.
 
Mezze former chef Joji Sumi will spearhead the dim sum making with current Mezze chef Nick Moulton and guest chefs Bjorn Somlo of Nudel Restaurant in Lenox, former Allium chef Dan Hardy and farmer and Mezze kitchen alum Vi Hu Wood.
 
Reservations are required.

 

 

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