Dorothy’s Estaminet, which has newly opened in the space previously occupied by Mission, is absolutely phenomenal and has just become my new favorite restaurant in Pittsfield.
Their amazing menu features a long list of inspired “winter” cake flavors like Hot Cocoa, Chocolate Salted Caramel, Winter Citrus, Apple Cardamom, Cinnamon Hazelnut, Cafe Au Lait, Gingerbread, Italian Rainbow Cookie, Funfetti, Chocolate Decadence, Strawberry, and Classic Lemon.
The fondue is their house blend of Gruyere, Raclette, Challerhocker, and Ur Eiche, and it is very clear that these people know cheese. This was by far the very best cheese fondue I have ever had.
Chef Reda developed a new dinner series as a creative outlet, a monthly evening for himself to “play” and for 12 lucky guests to enjoy the inspired creations from this playtime.
As close readers of The Berkshire Edge know, “Woman On The Verge” debuted last fall with a piece about Oktoberfest. A lot has happened since then, beer-wise.
It’s 2 p.m. on a cloudy Sunday afternoon in January? Perfect time to put on an apron and get out your biggest pot. By 6 p.m., you will have enough food to feed the family for several days for less than it takes to go to McDonalds once.
My introduction to Baldwin Farm was when Mark Dylan Hyde, a friend of mine who lives up the road from the farm, invited me over to have what he professed to be the best burger he’d ever had.
To compose a great salad, you need an anchor, you need texture, and you need a dressing to coat each element and bring some cohesion. Broccoli—both the florets as well as the stems—is a great and sturdy anchor, and broccoli salads feel heartier than a salad plate piled with delicate leaves.
Right now, I’m fueling my family with the wide variety of greens that Berkshire farmers are currently harvesting: kale, collards, spinach, arugula, Swiss chard, as well as herbs like parsley, cilantro, and dill.
