Chef Cooks at James Beard House

Brian J. Alberg, the Red Lion's new Executive Chef, is becoming somewhat of a familiar face at the James Beard Foundation.

Chef Alberg made his seventh appearance at New York's famed culinary society in May, presiding for a night over one of the world's most renowned kitchens. Some 100 guests were treated to his "Best of the Bershires ," with a six-course menu that started with Seared Lamb Noisette with White Bean Puree & Roasted Shiitake Mushrooms, concluded with a Frozen Chocolate Hazelnute Creme Brulee, and in between featured Vanilla Cured Pheasant Breast with Saffron Rissotto, Winter Green Salad with Poached Organic Egg and Cinnamon & Cumin Seared Pork Loin.

The following weekend, Chef Alberg recreated the New York menu and offered it as a prix fixe special for two nights to Red Lion dinner guests.