“I think the misconception is that the talent isn’t here like it is in the city.”

Meet Brian Alberg, the Executive Chef and Director of Food & Beverage, at the historic, 200+ year old, Red Lion Inn, a farm to table restaurant in Stockbridge, MA. Brian, along with a small handful of chefs, are responsible for updating the current restaurant landscape in The Berkshires, proving to locals and visitors that their food can compete with the high quality dishes and service found in the big cities. At The Red Lion Inn, you can experience the past with a food program that champions the future: small farms, farmers and food artisans. Locally grown produce and whole animals from the area are honored here, inspiring dishes that make you appreciate the terroir of this special farm community. Enjoy Brian’s story. I hope he inspires you to head upstate for a visit!

OR, to experience something even more unique, Brian will be showcasing the very best of The Berkshires at his Outstanding in the Field Dinner, September 8th, at Hancock Shaker Village in Pittsfield, MA. Set outdoors amidst a beautiful backdrop, you can taste for yourself how Brian is truly inspired by the area. Just take a peek at the menu below.

Outstanding in the Field Menu for Sunday, September 8:

Passed Hors d’oeuvres
Berkshire Valley Beef Summer Sausage, Half-sour Pickles & Grain Mustard
Joshua’s Farm Deviled Eggs with Nancy Fuller’s Roasted Beet Relish
Willow Brook Farm Sweet Corn Pancake with Rawson Brook Farm Monterey Chevre

Dinner (Served Family Style)
Chilled Smoked Farm Girl Farm Tomato Soup with Olive Oil-poached Turnips
Howden Farm Sweet Corn & Berry Patch Tomato Salad with Equinox Farm Arugula & BBQ Meat Market Bacon
Wanabea Farm Rabbit and Raven & Boar Pork Shoulder Choucroute, Parsnips, Carrots & Smoked Caraway
Wood-grilled La Belle Farms Duck Breast, Foggy River Farms Kale Hash & Buttered Indian Line Farm Celery Root
Dave’s Melons with Berle Farm Crowdie & Berkshire Wildflower Honey


Thanks for watching food. curated.! For ticket information for the OITF dinner, click here. Happy eating!