Chef Brian Alberg – The Red Lion Inn

“Being at the Red Lion has provided the opportunity to take my ideals, my cooking philosophy, and back it with a couple hundred years of history. It’s a pretty strong package,” Brian Alberg

Executive Chef at the world famous Red Lion Inn in Stockbridge, Brian presides over four dining rooms, presenting innovative cuisine that balances the culinary traditions of a 200 year old New England establishment with modern culinary sensibilities.

About the Chef

Brian is a strong believer in supporting area farmers to help secure a healthy landscape for future generations. He sustains that belief in both his work and in his personal life. He introduced a Sustainable Food Menu in the Dining Room that features locally grown and produced ingredients from small farms in the Berkshires. He serves on the Board of Directors of Berkshire Grown, an advocacy group promoting sustainable agriculture and area farmers throughout our region. He also raises  his own pigs at Bacon on the Side Farm, supplying the Inn with pork from heritage breeds.

Working in the Community. Brian also volunteers for the Railroad Street Youth Project to provide at-risk young people the opportunity to explore the culinary arts and to gain valuable job experience working alongside a professional chef.

 

Chef Alberg’s Recipes

Brian’s philosophy on recipes is that it’s about using ingredients and not the quantities: “Taste is individual, so have fun experimenting. Any quantities will be general measurements, so if you like salt, use more, but if you don’t use less!” He selected recipes from his repertoire that incorporate vegetables and greens from Equinox Farm and showcase the flavors of Spring and Early Summer.

Plates from a recent James Beard Dinner

Here are some beautiful dishes Brian prepared at a recent James Beard Foundation Dinner in New York City.

Dining at The Red Lion

Highlights include: Braised Lila’s Mountain Lamb with Porcini Mushrooms, Kale & Truffled Polenta; Ricotta & Goat Cheese Gnudi with Smoked Tomato Sauce & Crispy Fried Onions Maple Cured Berkshire Pork Loin with Farro, Confit of Beets & Roasted Carrot Puree; Moulard Duck Breast with Creamed Green Bean Gratin, Shallots & Port Glaze; Grilled Black Angus Filet Mignon with White Truffle Potato Cake & Sautéed Organic Spinach as well as traditional favorites like Roasted Native Turkey with Stuffing and Mashed Potatoes.