WILLIAMSTOWN -- The Sterling and Francine Clark Art Institute will host two intimate farm-to-table dinner events, in partnership with Berkshire Farm & Table. Part of BF&T's ChefX series, these events will feature a rare culinary experience set on the terrace of the Clark's exceptional Stone Hill Center venue.
The al fresco dinners will take place on Thursday, Aug. 29 and Friday, Aug. 30 on the Stone Hill terrace, taking advantage of the landscape that Yankee Magazine has lauded as one of the best "dining with a view" options in New England. Both dinners will be prepared by chef-owner Dan Smith of John Andrews Farmhouse Restaurant (jarestaurant.). The convergence of food, wine and art in this beautiful setting is a rare treat and will allow guests to take part in the bounty of the Berkshire terroir while enjoying special access to the Clark.
"I am excited by the opportunity to serve an exceptional meal at the height of the summer season in a setting that further highlights the land and landscape of our region," Smith said. "The magnificent natural surroundings of the Clark are the perfect backdrop to celebrate the union of food and art in a special way."
The Stone Hill Table dinners have been curated to provide an elegant dining experience in a small group setting limited to only 40 guests each night.
Smith's four-course menu features an all-locally sourced dinner served family style.
On Friday, Aug. 30, guests are invited for wine and a view on the Clark's penthouse terrace for an insider's look at the architectural additions that are transforming the Clark's campus.
The dinners, featuring locally grown and produced ingredients, are sponsored by The Porches Inn at Mass MoCA with additional support from MS Walker wines and spirits and Balderdash Cellars.
Stone Hill Table Dinner Details
Chef Smith has created an exceptional menu featuring the best of the summer harvest, highlighting ingredients from local producers. During cocktail hour on Stone Hill, Balderdash Cellars, a local producer of premium wines from grapes grown by world-class California vineyards, will offer tastings of their wines. The selection of hors d'oeuvres will include Taft Farms sweet corn cakes served with Hudson Valley duck confit and red onion jam, Wellfleet oysters served with Farm Girl Farm cucumber and Zinke's microgreens, and Zehr and Sons Farm mushroom and Berkshire Mountain Bakery bruschetta. Dinner will include grilled "Tuscan Style" Lila's Farm lamb, Foggy River Farms roasted purple peruvian potatoes with rosemary and balsamic, braised Indian Line Farm greens and Farm Girl Farm grilled eggplant relish with a salad of grilled Markristo Farm summer squash and zucchini, Indian Line Farm heirloom tomatoes and Berle Farm crowdie served over Equinox Farm arugula, balsamic and fresh basil vinaigrette. Vegetarian options will also be available upon request.
The all-inclusive cost for each dinner is $170 per person. Dinner tickets will be available online via Eventbrite only. Details including the full menu are available at berkshirefarmandtable.com/chefx-at-the-clark. To purchase tickets for the Thursday, Aug. 29 or Friday, Aug. 30 Stone Hill Table: ChefX at The Clark dinners, visit eventbrite.com. The Clark is located at 225 South St. For info: clarkart.edu.