NIMBLE AT CHEZ NOUS
After 10 years of offering a seasonal menu at their casual French Bistro, chefs Rachel Portnoy and Franck Tessier decided that climate change was the straw that made the joy of cooking a pain in le derriere. This past summer’s slow growing season meant that many anticipated crops arrived late or not at all. How do you plan a seasonal menu when you’re forced to scramble daily to acquire the fresh raw ingredients you committed to on your printed menu? Well, you don’t; you change your menu daily, buying the best available each day. At Chez Nous, Lee, the menu goes with the flow; each day it changes based on market availability. They also offer half portions of all entrees, because many want to eat less!
Cheers to them. This world will be requiring lots of adjustments! Hours, reservations, ChezNousBistro.com
LOOKING TO THE FUTURE OF FOOD
Dan Barber—chef, restaurateur and co-owner of Blue Hill Farm in Great Barrington—and Elizabeth Kolbert of Williamstown—journalist, author of The Sixth Extinction: Field Notes from a Catastrophe—spoke at the Mahaiwe before a capacity audience of food professionals and locavores on Aug. 18. Titled “Beyond Farm-to-Table: The Future of Food,” the event was presented by Berkshire Grown. It raised questions about the current farm-to-table movement and how we need to rethink the way we cook in order to remain sustainable in our agricultural practices.
Elizabeth asked the questions with grace and clarity and Dan responded with the humor of Woody Allen. In this case, as Matt Novik of the Berkshire Co-op mused, he’s not neurotic about life—just about the agriculture of growing the food. The attendees gave all a joyous response.
Dan Barber’s new book The Third Plate: Field Notes on the Future of Food is available in local bookstores.
NEW ITALIAN SPOT IN PITTSFIELD
The 1231 W. Housatonic St. space that once housed culinary landmark Kim’s Dragon Restaurant with a distinctly Vietnamese menu is now the home of Battista’s Italian Eatery. This casual, affordable family-style restaurant offers traditional Italian specialties, as well as sandwiches, flatbreads and burgers. Gluten-free items are also available. From a family with a line of farmers, Marco Allassio—great-grandson of Battista, an immigrant tenant farmer who came to Pittsfield in the early 1800s—hopes to continue his family’s farm-to-table traditional cooking. We welcome them and wish Marco the best. Open six days a week, closed Tuesday, check website for hours. 413-464-8501; BattistasItalianEatery.com
CASTLE STREET TURNS 25
Castle Street Café, Great Barrington, marks its 25th anniversary.
Michael Ballon opened the door to his now-well-known café on Mother’s Day weekend, May 1989. To mark this quarter-century milestone, he wrote a book about what it’s been like, A Chef ’s Life. Hey, how should one share the joy of not having a normal life, working on weekends and holidays, not to mention all summer when the world is on vacation? Michael will be hosting a reception and book-signing at the café, 10 Castle St., on Saturday, Sept. 13, 3–5pm. Stop by to give him a thumbs up—all are welcome.
TANGLEWOOD CODA
A postscript to the 2014 Tanglewood season: A Boston firm, Gourmet Caterers, has been associated with the BSO since 1973. They did provide the, shall we say, tonier Tanglewood venues over those years with event catering as well.
In 2014 the powers that be decided that all food venues at Tanglewood should offer locally sourced, fresh provisions. Under the banner Boston Gourmet, visitors could order online in advance or onsite at Tanglewood Café and Grill. Edible Berkshires applauds this change in suppliers and quality, hoping for continued changes with each new season. Bravo, Tanglewood!
WELL PRESERVED
Executive Chef Christophe Jalbert and Lester Blumenthal, Route 7 Grill, have opened Preservation Society. A unique culinary experience, served in an adult elegant country setting. Opened in June, the menu offers a threeor five-course fixed-price dinner and features the art of preserving in combination with fresh locally sourced ingredients.
Chef Jalbert mans the in-room expo kitchen featuring an a la carte raw bar and charcuterie. Offerings change daily.
Facebook.com/PreservationSocietyRestaurant
999 Main St., Great Barrington;
Th–M, seatings at 5, 7 and 9pm.
Reservations suggested.
