A Summer Salmon
For anyone looking for a welcoming bistro that truly produces a Berkshire farm-to table menu, one need only go to Cafe Adam in Great Barrington, Massachusetts. This newly decorated restaurant seats only forty-two and reservations for dinner are strongly suggested.
Chef/Owner Adam Zieminski knows his local farms and gathers most of his ingredients from a personally selected list. This is reflected in his menus which note the local sources for many of his creations. Adam is a talented and creative cook who has an international knowledge of food and wine. Cafe Adam serves both lunch and dinner during the summer and a Sunday brunch that changes weekly.
Chef Adam recommends a dinner recipe for BerkshireStyle that highlights verbena from his own herb garden. It is reproduced here with his permission.
4 ea 7oz salmon filets, with skin
4 tsp butter butter, soft
4 tbsp best olive oil
4 lemon verbena leaves
4 sprigs thyme
4 parchment rectangles, 12'x10'
salt & white pepper to taste
Layout one piece of parchment and place fish skin side down in center of paper. Dab butter onto fish and drizzle with olive oil, season with salt and pepper. Place verbena leaf and thyme sprig onto fish. Wrap fish by folding top and bottom toward center and twist ends like a taffy candy. Repeat four times and place on a baking sheet and bake in a 300 degree oven for 15-17 minutes until desired doneness is acheived. Unwrap and serve hot.
1 pt local sweet corn taken off the cob
1 each diced red pepper
1 bunch scallion
1/2 red onion
1 tbsp pickled ginger and brine
1tbsp summer savory
In a saute pan sweat corn, onions, scallions, ginger, and red pepper. When vegetables are tender deglaze with brine, add fresh herbs. Serve hot.
1pt local sweet corn taken off the cob
1pt corn stock, made from cobs
1 cup heavy cream
1 tbsp pecorino
salt to taste
In a saucepan combine all ingredients. Simmer all ingredients until very tender, in a blender puree until very very smooth. Serve hot.