We are thrilled to announce our recent feature in Berkshires Week, where editor Ellen Spear recounts her unforgettable experience at The Barn’s exclusive chef dinner series in the month of October. Her review captures the lively atmosphere of the evening and showcases some of our standout menu items, including quail, duck confit, game hen, and our delectable candied duck breast for dessert. We invite you to join us and savor the same remarkable culinary journey that left Ellen delighted.

Read article here.