April 17, 2013
Divine Duck Confit - John Andrews Knows Chevre!
Posted by: Silver Maple Farm
Finally made it down to South Egremont for a visit to the highly acclaimed John Andrews Farmhouse Restaurant. This place is the quintessential localvore's heaven. Having grown up with a strong commitment to the farming heritage, as well as an educational background in agriculture, chef and owner Dan Smith not only grows many of the restaurant's own provisions on the property, but also features a different local farm every week for it's prix fixe menu ($30). It was our good fortune that this week's Featured Farm was Rawson Brook Farm in Monterey, Massachusetts. Rawson Brook is a small family-operated farm known for producing fine Monterey Chevre since 1983. During our visit, we learned that the restaurant has not has chevre for nearly six weeks, and that this batch, labeled No. 001, was the very first of the season!
We started with this beautiful appetizer of chevre flan, kalamata olive puree, shredded scallions, and grilled focaccia. The flan was light and creamy in texture, with a savory sharp and smooth flavor. The olive puree was a exquisite complement.
For the main course, we selected this gorgeous Duck Confit, accompanied with a creamy chevre polenta and local kale. The skin was tantalizingly crisp, and the meat was so tender it simply fell off the bone - truly prepared to perfection in this innkeeper's opinion. What a delectable treat!
In keeping with this week's theme, dessert also featured Monterey chevre - in the form of lovely fritters drizzled in local Berkshire wildflower honey. Paired with friendly service and a country chic atmosphere, this was one dinner to remember!