Celebrate Your Wedding at the Red Lion Inn!

STOCKBRIDGE, Mass. (Mass Appeal) – The Red Lion Inn offers wedding couples and their guests warm hospitality and superb cuisine in historic surroundings that will make your wedding all the more memorable for everyone. Chef Brian Alberg shared more about what they offer at the Inn.

The Red Lion Inn
30 Main Street

To make a reservation call (413) 298-5545 or visit RedLionInn.com.

Pistachio-encrusted Day Boat Cod with Wilted Berry Patch Farm Greens and High Lawn Farm Butter-poached Radishes


  • ½ lb. melted unsalted butter
  • 1 sprig thyme
  • 10 radishes, cleaned (baby turnips or baby beets would work well, too)


  • 2 5-oz. fish fillets
  • Salt
  • 1 lemon, zested
  • ½ cup ground pistachio meats
  • 1 Tbs. olive oil


  • 1Tbs. olive oil
  • ½ onion, julienned
  • 1 clove garlic, sliced
  • ½ lb. greens (broccoli rabe greens, kale or chard), washed and stemmed
  • ¼ cup stock (vegetable or chicken)
  • 1 lemon, juiced
  • 2 Tbs. butter

For the vegetables

  1. Melt ½ lb. butter and add in thyme and vegetables. The butter should cover the vegetables. If not, add more butter or stock.
  2. Simmer until tender, approx. 20 minutes.

For the fish

  1. Check fish for bones, season with salt and zest by sprinkling on fish. Press in ground nuts to coat the top.
  2. In a sauté pan, heat oil on medium-high and sear nut-side down. Cook 3-4 minutes, turn over and cook another 3-4 minutes to finish.

For the greens

  1. Heat olive oil at medium-high and caramelize onions and garlic until golden brown, add in the greens and simmer to wilt.
  2. Once the juice has almost evaporated, add in stock and lemon juice, return to high simmer and stir in 2 Tbs. butter, which makes the sauce.

To assemble

  1. Place greens and vegetables in a bowl, piling the greens higher in the center.
  2. Top with the fish. Spoon the sauce from the greens around the bowl and over the nut-crusted fish.

To eat… grab a fork and dig in. Be sure to have killer bread nearby to sop up juices in the bottom of the bowl!

Serves 2

About Executive Chef Brian Alberg:

Brian Alberg Executive Chef and Director of Food & Beverage at The Red Lion Inn in Stockbridge, MA, is a staunch supporter of the local food movement in the Berkshires and Hudson Valley. In his almost ten-year tenure at the Inn, he has established strong relationships with regional farmers and food producers and purchased more than $650K in local foods annually, a compelling contribution to our regional economy.

A graduate of the Culinary Institute of America in Hyde Park, NY, he is an active member of Berkshire Grown, the Chefs Collaborative and Boston Chefs, and serves on the board of the Railroad Street Youth Project where he coordinates the culinary arts program in the Berkshires. As a member of the James Beard Foundation, Brian curates a Berkshire regional dinner every year at the James Beard House and participated in this year’s TasteAmerica Boston – a ten-city festival featuring regional cuisine across the country. He will be representing the Berkshires at the Nantucket Food & Wine Festival in 2014. Brian is the founding chair of Berkshire Farm & Table, the organization bringing culinary artisans, farmers and food makers to the table in the beautiful and historic Berkshires and Hudson Valley. Building partnerships, producing events and fostering dialogue, Berkshire Farm & Table markets the region as a source and destination for food experiences.

About The Red Lion Inn:
The Red Lion Inn has been welcoming travelers to the Berkshires for more than two centuries. The Inn offers 125 individually decorated guestrooms, elegant and casual dining, live entertainment nightly, a year-round heated outdoor pool & hot tub, and shopping at The Red Lion Gift Shop (featuring Berkshire-made items) and flagship Country Curtains Store. One of the few New England inns operating continuously since the 18th century, The Red Lion is convenient to the numerous cultural and outdoor attractions in the Berkshires. The Inn is proud to practice Eco-sustainability – from the kitchen to housekeeping to company-wide initiatives and won the Massachusetts Lodging Association’s Good Earthkeeping award and recognition from National Geographic Traveler.

Promotional consideration provided by The Red Lion Inn.

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