We follow food in the Berkshires into all kinds of explorations. Have you tried the taco truck in the Mass MoCA courtyard on a summer afternoon, when they bring in a recipe the chef learned traveling in Mexico? Or sat on the steps outside Barrington Stage, finishing barbecue from takeout Smokey Divas before the play begins?
These mountains have their own kinds of flavors — fresh, homegrown, complex. We can be laid back and experienced at the same time. We have third-generation family farms, and we have Brooklyn chefs looking for a closer tie to the land. Sometimes they work together. Sometimes the chefs are farmers, and the farmers are chefs.
Some are born here, and some have come from around the world, from Malaysia to Australia. They blend a sense of adventure and a sense of humor. Looking for purple potato chips? Grass-fed burger with blue cheese? Dumplings and shumai? Strawberries warm from the sun? We’ll find them. Come on out with us.