(STOCKBRIDGE, Mass.) – For the fourth year in a row, a group of innovative Berkshire chefs led by Brian J. Alberg, Executive Chef and Food & Beverage Director at The Red Lion Inn will travel to the James Beard Foundation in New York City to present a farm-to-table dinner featuring foods harvested in the Berkshire region. This year’s event, entitled “The Berkshire Cure-All” and taking place on Friday, March 1, 2013, will be prepared with foods using time-honored curing and preserving methods.

This will be Alberg’s tenth visit to the James Beard House and the fourth time he has invited a group of like-minded Berkshire chefs to collaborate and present the multifaceted culinary artisanship of the region. “The Berkshire Cure-All” reception and dinner will include Stephen Browning, chef at Bell & Anchor (Great Barrington); Terry Moore, chef-owner of The Old Mill (South Egremont); Jamie Paxton, chef at The Meat Market (Great Barrington); Daire Rooney, chef at Allium Restaurant + Bar (Great Barrington); Dan Smith, chef-owner of John Andrews: A Farmhouse Restaurant (South Egremont); and Zee Vassos, chef at Firefly (Lenox). Red Lion Inn Sommelier Dan Thomas will craft elixir-themed cocktail recipes and select cure-all wines to accompany the dinner’s reception and six courses.

Beginning at noon on Friday, March 1, a team from The Red Lion Inn and Berkshire Farm & Table will be streaming live behind-the-scenes coverage of Berkshire chefs in the James Beard kitchen. The live coverage offers fans a backstage pass to this prestigious event. This year, media coverage will include blog posts, Facebook and Twitter updates for up-to-the-minute storytelling as it takes place on-site in New York.

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