How a Hudson Valley farm became a standout wedding venue—and landed its own reality show
MIKAELA SHIFFRIN On and off the slopes
GIVE JOY! Great gifts from top shops, artists, and makers
HOLIDAY RECIPES from Hilltown
RUSTIC & REFINED
Gorgeous Berkshire weddings—with tips and trends from local pros
Farm Fresh
At June Farms, entrepreneur Matt Baumgartner marries style, hospitality, and heart
For Weddings & Celebrations That Frame Them
At Belvedere Lenox, we don't just host weddings — we curate experiences that elevate every moment before, during, and after your big day. From the anticipation of your engagement par ty to the final sendoff brunch, each and every gathering is a chance to celebrate, connect, and create memories that last a lifetime. Let’s create something unforgettable.
DESIGN THE ART OF
Every detail reimagined — the difference is in the design, elevated by craftsmanship and vision.
Home For The Holidays
PINE PLAINS • RHINEBECK • GREAT BARRINGTON
from the team
THIS ISSUE IS ALL ABOUT CELEBRATION
the moments that bring us together and the details that make them shine. Take weddings, where Berkshire landscapes and historic buildings become backdrops for joy. You’ll see several gorgeous, detail-filled events in the pages that follow. They are inspiring, for sure (and the vendor lists are gold!). But picture-perfect moments don’t happen on their own, so we also got advice and insights from local planners, florists, photographers, and other experts who make them real. The key word there is “local”—they not only know their craft, they know the Berkshires and how to handle the surprises that may just happen (the topic of bears came up more than once!).
You’ll also find holiday gifts with meaning from shops and artisans you can feel good about supporting. And we’ve included a whole season of fairs, festivals, and outings to help you get the most out of winter; ideas for entertaining at home; and a lot more.
In fact, in the Berkshires, there’s always more. More connection, community, and love. This issue wraps up the third year of The B. And we’ve got lots more to come. See you in 2026!
MICHELLE THORPE PETRICCA
AMY CONWAY JULIE HAMMILL Founder and Publisher Editor in Chief Design Director
xo Michelle
Gold Honeybee Medallion I adore everything at TW McClelland & Daughters but really can’t resist a bee-themed piece. twmcclelland.com
The B Gift Picks
A few things we’d like to give (or receive!).
xo Julie
The Gift of Art
These small works by Pittsfield artist Joanie Ciolfi are perfect for gifting! Mixed media on canvas, 5" x 5" @joanie_ciolfi_paintings clocktowerartists.com
BERKSHIRE SKI SEASON
Seven mountains, endless fun. Get the scoop on what’s new at our local slopes.
WEDDING FIELD GUIDE
Don’t plan without it—The B’s guide to venues and vendors. thebberkshires.com
xo Amy
The 2026 Dolphin Studio Calendar
The ffrench family, of Stockbridge, has been handmaking these stunning screen-printed calendars for 55 years and counting. Join the club! thedolphinstudio.com
June Farms
Meet the man behind the wedding venue so popular, it got its own reality show.
50
Sweet Talking Hilltown
The pastry chef at Egremont’s new hotspot brings delicious desserts and her heritage to the table.
Wood, clay, silver—talented local artisans make magic with these materials.
62
Through His Lens
How John Dolan turned wedding photography into an art form. 70
The B’s List: Party Pros
Planning a gathering? You’ll want to hear what this group has to say. 77 Celebrations
Five weddings to inspire your own special event.
contributors:
The B's Saints & Eccentrics
ANN VOLKWEIN (“Sweet Talking Hilltown”) is a bestselling cookbook author and recipe developer based in Stockbridge. She is the author of the “Arthur Avenue Cookbook” and “Chinatown New York.” Her most recent collaborations include “Tasting History” with Max Miller, “My Mexican Mesa” with Jenny Martinez, and “Salt Hank” with Henry LaPorte.
ABIGAIL FENTON (“Sweet Talking Hilltown,” “Love on the Farm”) is an international photographer rooted in the Berkshires. Specializing in lifestyle and wedding photography, she expertly captures the essence of human experience. In her personal work, Abigail primarily works with film photography. abigailfenton.com
ELLEN MORRISSEY (“Made in the Berkshires”) is an editor and writer specializing in a range of lifestyle topics—cooking and entertaining, interior design, gardening, health and wellness, holidays, and more. In her time at Martha Stewart Living and Gourmet, and on her own, she has collaborated on more than 60 books and dozens of magazine pieces.
MARIANNA POUTASSE (“Raise the Bar”) has spent her career seeking out beautiful, well-made things and creating warm, inviting, and evocative spaces. She is the founder and creative director of The Curated Home, where she partners with clients to design spaces for living well. In addition to her interiors work, Marianna is a freelance writer specializing in design and social history and has also served as an independent curator. thecuratedhome.com.
GREGORY CHERIN (“The B’s List”) is a welltraveled freelance commercial photographer. He lived and worked in New York City for about ten years before becoming a year-round Berkshires resident. Gregory’s award-winning work has appeared in many national magazines, newspapers, advertisements, billboards, websites, annual reports, brochures, books, catalogs and national network television. gregorycherin.com
LAURA WALLIS (“Warm and Welcoming”) is an editor, writer, and brand journalist working across a wide range of media. As a former, longtime magazine editor (Martha Stewart Living and Weddings), her favorite subject areas still include style, home, food, and just generally all the things that make life a little sweeter. She’s an avid cook, runner, reader, and weekendgetaway treasure-hunter.
BETSY KORONA (“Falling for Cross Country Skiing”) is an Emmy-winning journalist and media executive with more than 20 years in network, cable, and streaming news. She recently traded Brooklyn for the Berkshires, where she now lives with her partner, his college-age kids, and their industrious chickens, discovering Western Massachusetts and chronicling the adventure.
SARAH RUTLEDGE (“Celebrations”) is an editor, a writer, and a yoga teacher who lives in New York City. She has been featured in the New York Times “Modern Love” column and can often be found taking a weekend at Kripalu. sarahrutledgebooks.com
STEPHANIE ZOLLSHAN (“Made in the Berkshires”) Stephanie is an award-winning photojournalist whose work has been featured around the world. Stephanie is a Boston University graduate and has been with The Berkshire Eagle since 2011.
SETH ROGOVOY (“Local Roots, Limitless Talent”) has been writing about the music scene in the greater Berkshire Region since the mid1980s. Seth is the author of “Within You Without You: Listening to George Harrison” (Oxford, 2024) and “Bob Dylan: Prophet Mystic Poet” (Scribner, 2009) and the editor and publisher of “The Rogovoy Report” on Substack and on WAMC Northeast Public Radio Network.
NEIL TURITZ (“The B’s List,” “Love on the Farm”) moved to the Berkshires from New York City, along with his wife. They have since welcomed a son. Turitz is a screenwriter, author, filmmaker, journalist, and creator of “6 Word Reviews.” @6wordreviews
The B is a publication of New England Newspapers Inc.
PRESIDENT
Fredric D. Rutberg | frutberg@berkshireeagle.com
PUBLISHER
Gary Lavariere | glavariere@berkshireeagle.com
EXECUTIVE EDITOR
Kevin Moran | kmoran@berkshireeagle.com
CREATIVE DIRECTOR
John Supple | jsupple@berkshireeagle.com
OPERATIONS MANAGER
Chuck Danforth | cdanforth@berkshireeagle.com
DIRECTOR OF ADVERTISING SALES, BERKSHIRE EAGLE, THE B, SHOPPER’S GUIDE
Cheryl Gajewski | cmcclusky@berkshireeagle.com
ADVERTISING MANAGER
Amy Filiault | afiliault@berkshireeagle.com
ADVERTISING SALES COORDINATOR
Sue Raimer | sraimer@berkshireeagle.com
SALES COORDINATOR
Aly Dvorak | advorak@berkshireeagle.com
CONTENT MARKETING SPECIALIST
Anthony Duval | aduval@talonmediaagency.com
MULTIMEDIA ADVERTISING CONSULTANTS
Jessica Lorono | jlorono@berkshireeagle.com
Eileen Marran | emarran@berkshireeagle.com
Tristany Saldo | tsaldo@berkshireeagle.com
For subscription issues, call 800-245-0254
The Local Life
Present Perfect Chatham, New York
An exquisite hand-calligraphed tag makes every gift even better. Find these mini works of art by Melissa Gamwell at Marton & Davis, Chatham, New York’s new home goods (and Swedish candy) store. Stop by their holiday event on Sunday, Nov. 30, for a custom tag— Gamwell will be there, pen in hand. martonanddavis.com
Celebrate the Season
Shows, music, markets and so much more: How to get your festive on in the Berkshires
By Amy Krzanik
FESTIVE DECORATIONS AND
EVENTS
NightWood at The Mount
Through January 3
Lenox | edithwharton.org
This immersive, otherworldly sound and light experience is set against the backdrop of Edith Wharton’s historic home.
Festival of Trees: Barn to be Wild
Through December 28
Hancock Shaker Village, Pittsfield hancockshakervillage.org berkshiremuseum.org
While the Berkshire Museum undergoes renovations, it will hold its beloved Festival of Trees exhibition at Hancock Shaker Village. All ages will enjoy decorated trees, each ornamented by a different Berkshiresbased organization or business and designed around this year’s theme.
Berkshire Scenic Railway Holiday Train Rides
November 29-December 13 Adams Station, Adams berkshiretrains.org
The historic Hoosac Valley Train Ride offers trips on the Tinseliner, featuring Christmas carols and a visit from Santa—and the Mrs. Claus Cookie Express, one time only, on December 20.
Winterlights at Naumkeag
November 28-January 3
Stockbridge thetrustees.org/naumkeag
Naumkeag’s wildly popular Winterlights transforms the historic home’s expansive gardens into a twinkling fantasyland aglow with thousands of holiday lights.
“A Christmas Carol” comes to Stockbridge’s Unicorn Theatre December 4-21, while Pittsfield’s Colonial Theatre hosts Holiday Jazz with Tim Jones, Mutts Gone Nuts, and concerts including New Year’s Eve with Max Creek.
Williamstown Holiday Walk
December 5-7
Downtown Williamstown destinationwilliamstown.org
Williamstown rings in the season with caroling, carriage rides, a penny social, a ceremonial tree lighting, an appearance by Santa Claus, and the annual ReinDog Parade.
Stockbridge Main Street at Christmas
December 6-7
Downtown Stockbridge stockbridgechamber.org
The picturesque town pays tribute to illustrator Norman Rockwell with a recreation of his painting, “Stockbridge Main Street at Christmas,” along with live music, holiday shops, and festive decor.
Ventfort Hall
Beginning December 12
Lenox | gildedage.org
The mansion welcomes guests for a Stockbridge Chamber
Historic Holiday Property Tour on December 12, a Tea & Talk on Gilded Age Christmas Traditions on December 20, a Holiday Cabaret with Sherri James Buxton and Bob Shepherd on December, followed by a dessert tea, and two marionette shows by Carl Sprague on December 27 and 29.
Hudson Hall Winter Walk
December 6
Warren Street, Hudson, NY winterwalkhudson.org
This annual tradition transforms a mile-long stretch of downtown into a festive wonderland with street performers, art installations, shopping, kids’ entertainment, food and drink, fireworks, and a visit from Santa.
Winterlights at Naumkeag
the local life: Seasonal Fun
Community Chanukah Dinner
December 19
Knesset Israel, Pittsfield knessetisrael.org
Join friends for an energizing, musical Friday evening service, then stay for a kosher shabbat dinner. RSVP to save your spot.
Kwanzaa Celebration
December 20
Hudson, NY | hudsonhall.org
Operation Unite NY welcomes Kwanzaa with a free Umoja Community Celebration that includes kids’ activities, dancing, drumming, a candlelighting ceremony, and more at Hudson Hall.
Winter Solstice Celebration
December 20
Olana, Hudson, NY | olana.org
Olana State Historic Site celebrates the beginning of winter with workshops, artmaking, seasonal storytelling, Hank the miniature donkey, and more.
HOLIDAY MARKETS
Basilica Farm & Flea
November 28-30
Basilica Hudson, Hudson, NY basilicahudson.org
An antidote to big box Black Friday, this popular annual market features a large and diverse group of regional crafters and vendors alongside locally sourced, farmfresh food.
Berkshire Botanical Garden
Holiday Marketplace
December 5-7
Stockbridge berkshirebotanical.org
The Gallery of Wreaths is the centerpiece of this annual market, but shoppers can also find seasonal plants, decorative containers, terrariums, and crafts from regional artisans.
Troutbeck’s Holiday Bazaar
December 6-7
Amenia, NY | @troutbeck.ny
This event celebrates small businesses with craftsmanship and creativity at the forefront, all presented with an eye toward understated luxury. Vendors include favorite shops, local artisans, jewelers, NYC-based boutique fashion lines, and toys galore.
Holiday Shindy
December 13
Masonic Temple, Pittsfield holidayshindy.com
The popular Shindy returns in a new location with the same highquality gifting options from regional artisans, farms, and makers.
Great Barrington Shop, Sip & Stroll
December 13
Downtown Great Barrington
southernberkshirechamber.com
The Stroll features dozens of free activities including crafts, games with prizes, encounters with holiday characters, and more throughout downtown Great Barrington.
Stockbridge Main Street at Christmas
Delightful & Delectable
Holiday Market
December 20
Berkshire Food Co-op, Great Barrington | @gbartsmarket
Great Barrington Arts Market (GBAM) presents a unique holiday sale featuring the best of the Berkshires’ handmade gifts and delicious giftable treats.
ARTS AND MUSIC INTO THE NEW YEAR
Norman Rockwell Museum
Opening November 8
Stockbridge | nrm.org
“Jazz Age Illustration” and “Shine a Light: The Art and Life of Deb Koffman” open in early November and continue into 2026.
The Clark
Opening November 22
Williamstown | clarkart.edu
Two new shows—“Raffaella della Olga: Typescripts” and “Shadow Visionaries: French Artists Against the Current, 1840-70” join a film series, live music performances, and more into the new year.
The Foundry
November 29
West Stockbridge thefoundryws.com
Award-winning clarinetist and composer Itay Dayan and his Band will perform a night of klezmer music. The Bostonbased, Israeli musician is considered one of today’s most promising voices in klezmer.
MASS
MoCA
Opening December 6
North Adams | massmoca.org
In “RACE/HUSTLE,” Zora J Murff’s photographs invite viewers to examine how systems of domination interlock. Opening February 21, 2026, the group show “Technologies of Relation” examines how we relate to each other, to our devices, and to our future.
Sense
and Sensibility:
A Lively Costumed Reading
December 12-14
Shakespeare & Company, Lenox shakespeare.org
Based on the novel by Jane Austen, this reading follows the three Dashwood sisters and their widowed mother as they are forced to leave the family estate in Sussex and move to a modest cottage.
The Mahaiwe
December 20
Great Barrington | mahaiwe.org
Grammy Award-winning producer and guitarist extraordinaire
John Pizzarelli and his trio salute the legendary Tony Bennett, celebrating over 60 years of unparalleled artistry.
I/O Festival 2026:
The Music of Now
January 16-18
Williamstown | williams.edu
This contemporary music fest features three days of performances at the Williams College ’62 Center and the Clark Art Museum.
ving
Capturing Moment s . Sketching the Soul of Archi tec ture
the local life: Entertaining
Raise the Bar
Stock and style a cart with local finds—from spirits to shakers—and you’ll always be ready for a Berkshires-worthy gathering.
By Marianna Poutasse • Photograph by Eric Korenman
A well-stocked bar cart is like the perfect little black dress—it’s always stylish and ready at the last minute, a reliable workhorse that still looks chic and makes the whole affair of entertaining look effortless.
Whether you are rolling out cocktails for a celebration, wine for a cozy gathering, or mocktails that everyone can enjoy, you will want to find something with ample storage. Traditional bar carts are set up well for this service—and have wheels that make moving the whole thing from here to there a breeze. If you don’t have room for an actual cart, keep in mind that bars can also easily be set up on top of a bureau or desk top, or even by taking over a couple of shelves in a bookcase. Start with your favorite bottles and then mix in the old standbys that make it easy to cater to everyone’s tastes. Put the larger bottles at the back and ones with interesting shapes or labels in the front. Place other bar essentials—an ice bucket, a good cocktail shaker, a wine opener, and any other bar tools you might need— within easy reach. If you have room, store an assortment of glassware on your cart so you can effortlessly meet any request. Mixing and matching glassware in different patterns and colors adds a fun aesthetic vibe. And having a few readyto-go snacks like nuts or olives, along with a small stack of appetizer plates, will ensure your guests won’t go hungry.
Let the finishing touch to your bar be something unexpected, maybe a small lamp with a punch of color, a pair of interesting candlesticks, or something natural like flowers, greenery or even a small bud vase of fragrant herbs. And voila! Your fully stocked bar cart is a versatile and pulled together look for any occasion.
GET THE GOODS
Midcentury Rolling Bar Cart, $625, Hillsdale General Store, Hillsdale, New York
Top Shelf, Left to Right: Linen Tea Towel, $42, Scout House, Great Barrington; Midcentury Pilsner Glasses, Set of 4, $48.50, Hillsdale General Store; Rechargeable Lamp, $175, Shop Around The Corner, Stockbridge; Bar Cutting Board, $18, Home Love, Great Barrington; Cocktail Shaker, $30, Scout House, Great Barrington; Coupe Glass, $12/each, and Ice Bucket, $115, Sett, Great Barrington; Stag Horn Corkscrew, $450, Robert Lloyd Vintage Barware, Great Barrington; Gluggle Jug, $82, Shop Around the Corner
Lower Shelf, Left to Right: Cork and Leather Ice Bucket, $75, The Berkshire Galleries, Great Barrington; Appetizer Plates, $8/each, Sett; Cocktail Spoons, Set of 5/$18, Scout House; Virginia Peanuts $10 and Martini Olives, $18, Shop Around the Corner
Spirits and Champagne from Nejaime’s Wine Cellars, Berkshire Mountain Distillers, Klocke Estate, and Hillrock Estate Distillery
Local Roots, Limitless Talent
Berkshire native Ali Louis Bourzgui’s voice can electrify Broadway or soothe in folk harmony. His new album with Resident Lightweight reveals a softer, more personal side.
By Seth Rogovoy
Last time we checked in with Ali Louis Bourzgui, the Broadway performer and graduate of Pittsfield High School (class of 2017) was starring in “The Who’s Tommy.” He also played Orpheus in “Hadestown” earlier this year and is headed back to Broadway in spring 2026 for “The Lost Boys” musical, based on the 1987 horror film.
Now there’s a new way to enjoy his virtuosic voice. Bourzgui recently made his debut as a recording artist with the release of “Becomes a Home,” on which he appears as half of the folk duo Resident Lightweight. The album is a mélange of gorgeous melodies, vocal harmonies, acoustic instrumentation, found sounds, and organic textures—very much reflecting Bourzgui’s Berkshires upbringing.
Up until now, most of your work has been in stage musicals. Was doing acoustic singer-songwriter folk always part of your plan? I’ve always been writing music since I was a kid. I just didn’t take it very seriously. When I did start taking it seriously, it became my means of journaling, which is sort of why a lot of the songs end up being used for healing—healing myself and then healing other people that listen.
How did you and Joey D’Amore—the other half of Resident Lightweight—meet? We met at Ithaca College. We were roommates, and we both used to write songs separately in our own corners. Then we started jamming together, just playing guitar together. That’s where it started.
Is there a story behind the name Resident Lightweight? It was just something that Joey said on a whim. Joey was like, ‘Yeah, I’m like the resident lightweight.’ I think it’s a double meaning. The music we write is very soft and very sensitive, and the resident person in the group has a sensitive soul.
Resident Lightweight: Ali Louis Bourzgui and Joey D’Amore
You have described this as a “concept album.” Can you explain the concept? The concept is that you’re showing up in the driveway of an old childhood home. It’s both a literal and figurative version of that, and it’s completely continuous, so you walk up the driveway, and you open the front door, and you walk into the living room, and then walk into the kitchen, make a cup of tea, and then explore the radio that’s there, and then you walk in the backyard, and walk along the river, and each of these places are home.
How did the location of the recording impact the vibe of the album? We recorded this album in a cabin on a lake in Mahopac, New York, and every single time there was wind blowing, or if a door creaked, we would just record that. People try to record songs in recording studios that shut out all that extra noise, but we invited it in.
Can you point to a song with specific Berkshire references? The opening track, “To the Places I Used to Know.” That entire song is about where I grew up in the Berkshires, which is the Allengate area of Pittsfield. I talk about my grandparents’ house on Elberon Avenue, and I talk about the school I used to go to, and little references to my childhood neighborhood.
What’s your next theater project? In the spring of 2026, I’m doing “The Lost Boys” musical, based on the 1987 horror film. The cool concept in the stage version is that the Lost Boys aren’t only a gang of vampires, but they’re also a rock band. So I get to play guitar, and we’re playing live on stage. We’re an actual band.
When will local audiences get to hear “Becomes a Home” performed live? The hope is next summer to do a little Berkshires tour. I have quite a few favorite venues there for this intimate sort of thing. —Seth Rogovoy
Serving lunch, dinner, and desserts with a delicious bakery offering donuts, cupcakes, pies and more! Check out our gift shop for locally made and nostalgic gifts and treat yourself to a sweet treat at the ice cream bar! Open daily 10am to 6pm.
Nejaime’s Wine Cellars
60 Main St. Lenox & 3 Elm St. Stockbridge • nejaimeswine.com
Whether you’re entertaining or gifting, we make it effortless with charcuterie boards, curated wines, champagne, cocktails, beer, and beautifully crafted gift baskets—including custom and nonalcoholic options. Delivery and shipping available.
DECEMBER 20TH •10AM - 5PM • BERKSHIRE FOOD CO-OP
Great Barrington Arts Market
34 Bridge Street, Great Barrington • @gbartsmarket
Our “Delightful and Delectable Holiday Market” features local handmade gifts and delicious giftable treats. Find us in the boutique space above the Berkshire Food Co-Op in Great Barrington on December 20, 2025 from 10am-5pm.
The Mount Gift & Bookstore
2 Plunkett Street, Lenox • edithwharton.org/shop
Shop a delightful selection of jewelry, stationery, books, candles, cards, clothing, toys, and more—something for everyone! Open 10am-3pm in November (Saturday & Sunday) and December (Friday to Sunday) 5% discount when you mention this B Mag ad!
Tree Traditions
Home Grown Holidays
In the Berkshires, picking out your Christmas tree isn’t an errand—it’s an adventure, with fresh air, family, hot cocoa, and that satisfying moment when you find the tree.
Some of our favorite farms and nurseries turn into winter wonderlands. Woodlife Farm Market, on 150 acres in New Lebanon, New York, is one of them. They grow Balsam, Fraser, and Douglas firs, and you can cut your own or choose a pre-cut tree. We asked the pros there for some tips.
Choose your tree type:
Balsam Fir Known for its nostalgic, classic Christmas fragrance. Soft needles and that iconic pyramid shape make it a timeless favorite.
Fraser Fir A premium tree with sturdy branches (perfect for heavy ornaments) and excellent needle retention. The needles have a beautiful two-tone, silvery underside.
Douglas Fir Lush, full, and soft to the touch—ideal for those who love a bushier, storybook silhouette.
Do a needle check:
Before choosing a pre-cut tree, gently grasp a branch and pull toward you—healthy needles stay put. Lift and tap the base on the ground; if only a few needles fall, you’ve found a great tree.
Make setup easy:
Once you’ve selected your tree, Woodlife can drill the base with a special drill so it fits on a pin-style tree stand (IFYKYK, and if you don’t know, ask at Woodlife!).
Check @woodlifefarmmarket for holiday events.
Dog Friendly Family Friendly Luxury Inn
Big Day Beauty
The Look of Love
Bridal stylist Caroline Thorpe Goldberg of Little White Looks helps brides, moms, and ’maids find their style—so they can skip the search and enjoy the fun.
Caroline Thorpe Goldberg, bridal stylist and founder of Little White Looks, happily mines the latest trends so that clients in the whirl of planning don’t have to. Her tagline? “I’ll do the digging.”
A former pediatric oncology nurse, Caroline (who is also, full disclosure, the niece of The B’s publisher, Michelle Thorpe Petricca) got her start in bridal styling after her own wedding. “I was so busy during our engagement, and I didn’t have time to explore fun, unique pieces,” she says. Wishing she’d had someone to help, and feeling a bit burned out on nursing post-COVID, she decided to shift gears. She struck a chord: Her following on Instagram grew quickly (she’s now at 146,000). What she does is part inspiration—sharing bridal finds on social media—and part personal styling. Clients can meet for shopping in New York City or Boston; opt for a package that includes one wedding look or several; have a virtual consult; or just peek at her Instagram for her latest picks. No matter how they dip in, brides, ’maids, MOBs and MOGs, and even guests appreciate Caroline’s impeccable eye.
She shared a few of the trends she’s seeing right now:
1 Modern drama
Designers and brides are going for the big fashion statement. Think volume, pleated silks, corsets, and lace. But with structure. “This is not a frou-frou cupcake bride,” says Caroline. “The look is very modern, elegant, and chic.” KYHA Studios, Alexandra Grecco, and Australia-based FLOURE Studio are some designers offering these looks this season.
2
Beyond the ceremony
Gone are the days, says Caroline, when brides pour all their fashion dollars into one gown and call it a night. More are changing out of their ceremony gowns sooner for equally special reception looks and seeking out investment pieces for their other bridal events.
3
What’s old is new
Caroline is seeing a boom in brides requesting something truly unique—something no one else has. That’s where vintage comes in, and in-person shopping really becomes a must. “A lot of bridal vintage shops are popping up,” she says. “And that’s great because ordering a vintage piece online is hard. The fit is so different.”
4 Elegant MOB styles
More structured silhouettes and fewer busy patterns are on display this season. Capes and capelets are also having a moment. Caroline acknowledges that bridal designers don’t always give MOBs a lot of love. Her best advice? “Try higher-end websites (like NET-A-PORTER, Moda Operandi, and Mytheresa), and search evening gown, not mother of the bride.” —Laura Wallis
littlewhitelooks.com @littlewhitelooks
“They really bring the drama,” says Caroline of Nicole & Felicia looks at the recent New York Bridal Fashion Week. Trends spotted here include long beaded gowns, drop waists, and full volume.
Audi Lenox BMW of Lenox Volkswagen of Lenox
OPENING DECEMBER 2025
Currently located in Pittsfield, on Merrill Rd.
Party Place
Built to Gather
Belvedere brings chic style and seamless function to the Berkshires’ event offerings.
The Berkshires has long been a magnet for celebrations—weddings in gardens, fundraisers under tents, milestone dinners in Gilded Age cottages. There’s a new addition to the scene: Belvedere, a purpose-built event space in the heart of Lenox, designed for gatherings of every kind, all year round. After a gut renovation of an in-town building, Belvedere blends warm style with modern systems and technology. The property’s operator/managing partner, Scott Shortt, knows a thing or two about hospitality as the former proprietor of the
nearby Kemble Inn. He explains why the tech matters: The professional kitchen and advanced sound system make easy work for chefs, caterers, and DJs. An acoustic ceiling system allows for conversation, and a responsive climate system keeps guests comfortable in every season. A 27-foot video wall behind the bar lets you personalize the space.
Belvedere also answers a broader local need—extending the Berkshires’ event season and giving local planners, florists, and photographers more opportunities year-round. Since opening less than a year ago, Belvedere has hosted everything from birthdays and yoga mornings to weddings and corporate off-sites—here’s a peek at a couple of them.
belvederelenox.com
Adelene Egan and Param Pandey, wedding reception, August 16, 2025
Hope Silverman, 80th birthday party, August 30, 2025
On
Nightstands
Local authors are upholding the region’s rich literary tradition— check out new titles from local writers to read and to give.
For fans of literary fiction with heart
Barbara Viniar
“Little Bird”
THREE NEW BOOKSTORES!
Indie Readery and Records, Pittsfield | indiereadery.com
Books & Cake, Hillsdale, NY | booksandcake.com
Lakeville Books, Great Barrington | lakevillebooks.com
For history buffs
“Berkshire
For friends and feminists
Liza Bennett
“Georgia & Anita: The Lifelong Friendship of Georgia O’Keeffe and Anita Pollitzer”
For music lovers
John Gennari
“The
and the Place of
For recovering overachievers
Heather A. Campbell
“Good Is Amazing: Stop Overstriving and Celebrate Being Enough!”
Jazz Barn: Music Inn, The Berkshires,
Jazz in American Life”
Dennis G. Pregent
Heroes in WWII: With Courage and Honor”
WEDNESDAY – SUNDAY, NOVEMBER 28 – JANUARY 3
We are also open December 22, 23, 29 and 30.
Stockbridge, MA | Tickets: thetrustees.org/naumkeag
the local life: The Scene
The B’s Fall Issue Launch Party
October 28 | Hilltown, Egremont
When we put cookbook author, culinary star, and Hillsdale neighbor Dan “Grossy” Pelosi on the cover of our Fall issue, we knew a celebration was in order. So we gathered friends, contributors, fellow food lovers, and local tastemakers for a festive evening at the brand-new hot spot Hilltown, where owner/pizzaiolo Rafi Bildner’s joyful hospitality matched Pelosi’s signature warmth. The pizzas kept coming (and disappearing as quickly!), while drinks, courtesy of Berkshire Mountain Distillers and Dare Bottleshop, were raised for toasting.
Right: Morgan Spector, Dan Pelosi, Robert Hartwell Below: Lauren Fritscher, Amy Conway, Andy Huh
Above left: Pops Peterson, Nancy Thomas, Mark Johnson Above: Eric Korenman, Chris Weld, Marianna Poutasse Left: Jennifer Knodler, Connor Simeone Below: Abigail Fenton, Lauren Fritscher, Cheryl Gajewski
Above left: Tyler Weld, Michelle Petricca, Jen Harvey Above right: Michael Valenti, Gary Lavariere, Fred Rutberg, Bryan Marcek Right: Linda Shafiroff, Allison and Jeff Neumann Far right: Carrie Harper, Tim McClelland, Michelle Petricca
Right: Linden Scheff, Douglas Thorsey, Elowyn Scheff Below: Julie Hammill, Carly Shafiroff, Michelle Petricca, Robert Hartwell, Amy Conway
Above: Rafi Bildner
Above right: Patrick McBride, Nancy Thomas, Ann Volkwein Right: Sophie Lavine, Robert Hartwell, Gus Heagerty, Dan Pelosi, Caroline Pratt
Rev. Alyson C. Arnold
Ceremony Officiant –religious and non-religious Weddings, Memorials & Baby Blessings Serving the Berkshires of Massachusetts alysonarnold.com
Hancock Shaker Village Farm-to-Table Dinner
September 13 | Hancock
A magical evening in the heirloom gardens with author Kevin West and jazz ensemble featuring Andy Wrba + Friends with special guest Wanda Houston. The innovative dinner experience using fresh ingredients and produce from the farm was prepared by Chef Kevin Kelly, founder After Hours GB.
Rock the Pantry
September 20
Colonial Theatre, Pittsfield
Local musicians Billy Keane, the Wanda Houston Band, and other talents performed—with all proceeds benefitting the Pittsfield Community Food Pantry (formerly South Community Food Pantry).
LitNet Celebration: Generation to Generation
October 18 | Drifters Bar & Restaurant, Bousquet Mountain, Pittsfield
LitNet’s annual fundraising celebration honored the Masiero family of Guido’s Fresh Marketplace. Dinner was catered by Colombian restaurant La Fogata of Pittsfield. The evening was capped off with dancing!
Left: Author Kevin West and Hancock Shaker Village Director and CEO Carrie Holland Center: Guests dine in front of the Round Stone Barn Right: Chef Kevin Kelly
Left: Chris and Matt Masiero, and Camilo Manrique (former LitNet learner and current LitNet board member) Center: Team Greylock (John Bissell, Cindy Shogry-Raimer, Erin Carlotto, Jeffrey Gerard, Chris Barry, and Jennifer Connor Shumsky) Right: Catheryn Chacon (LitNet board member), Luzita Lopez (BHS), Karina Julca, Janina Julca (BHS), and Liliana Atanacio (Mill Town Foundation)
Left: Rock the Pantry co-chairs Joan Morgan and Mary Spina Right: Rev. Mike Denton and Mary Wheat
Interiors: Carly Jane Design
Photograph by Tamara Flanagan
Voices & Views
These Stories Can Only Come from the Berkshires
Racing Ahead
Champion Mikaela Shiffrin told The B about her new podcast, wedding dreams, and more, as she trains for the upcoming Olympic Games. Turn the page for the story.
Mikaela Shiffrin, in Motion
As she trains for the upcoming Olympic season, the world’s best skier is adding new dimensions to her story. She has just launched a podcast, is engaged to fellow racer Aleksander Aamodt Kilde, and has family roots growing even deeper in the Berkshires. She recently told The B about all three.
As told to Amy Conway
Why did you decide to start your podcast, What’s the Point with Mikaela Shiffrin? Last fall, I sat down with one of my big rivals in ski racing, Petra Vlhová. We were both training in Ushuaia, Argentina, and I asked if she would ever want to sit down and just chat, if I could potentially film the conversation and use some of it for my YouTube channel. She was totally open to it. It was a really cool conversation. That got me thinking, together with my management team, about the opportunity to share more stories within our sport and beyond.
I have gotten a lot of questions about legacy ever since I was 17 years old—I was just starting and I had no idea how to even comprehend a question like that. It’s been a recurring theme. This question has actually become almost a trigger for me. It’s loaded. It almost makes me feel like I’m not doing enough, even though I give the maximum amount of effort that I have every single day in whatever I’m doing.
Some of this podcast is intended to explore the question of legacy—the question of, what’s the point of why we all do what we do? Why are we passionate about the things we’re passionate about? And why, for me, is there a relentless search for a better turn? I’m always searching to improve my skiing, and why am I still motivated after all these years?
Who’s your dream guest? My number one dream guest would probably be Stephen Colbert, to talk about grief and loss. I’ve heard him talking about his own experience with grief. He is so eloquent. That’s a dream down the road.
You’re so open and honest with your fans. People appreciate that authenticity. Does that come easily to you? I am open with fans because I don’t have enough capacity in my brain to create something else. I don’t have the ability to have a public persona. I can only manage to say what I’m thinking and to feel what I’m feeling. I try to remind myself to be positive and optimistic and kind, but otherwise, what you see is what you get. It allows me to be much more
direct, much more effective, much more efficient with my own work, my training, and my growth throughout the rest of life.
You and Alex got engaged in April 2024. Anything you can share about your wedding plans? To be honest, we haven’t gotten into planning at all. We’ve been so focused on racing, and we have had injuries. We just want to get back into the sport
Mikaela Shiffrin is a two-time Olympic gold medalist and eight-time world champion, and is largely regarded as the best skier of all time. She grew up coming to the Berkshires; her mother, Eileen, is from Lanesborough.
that we love and to be committed to the sport. It’s been hard the last couple years. Hopefully, after the Games, we’ll be able to start to have a little bit of a plan.
At this point, we just want to spend more time together, period. With our lifestyles, training, and competing for different teams, we’re constantly traveling what seems to be farther away from each other. So our number one goal would be just to get as much time together as we can.
The one thing that we’ve talked about is that we’d love it to be more of a celebration of the support system around us, versus a celebration of us. With the sport and our lives, it naturally works that Alex and I are constantly being celebrated. We would love to find a way to actually point that light toward the people that we love and the support systems around us.
We hear your mom, Eileen, recently bought a house in the Berkshires! I am so excited about my mom’s new house. It felt really good even walking in the door the first time. And for my mom to have a true sanctuary, that’s really important. We love spending time in the Berkshires. Thanksgiving is one of my favorite times of the year. It reminds me so much of my younger days, going to Thanksgiving at Nana’s house, and all the family would get together.
So it’s really incredible to have a place that can be there for all of our future generations. B
Eileen has always been Mikaela’s mom first, coach second. Eileen learned to love skiing on Berkshire slopes and now owns a house on Pontoosuc Lake.
Warm and Welcoming
For MacKimmie Co. in Lenox, Doris and Vytas Barsauskas travel the world to curate a selection of heirloom-quality textiles and goods that bring beauty and craftsmanship home.
By Laura Wallis • Photographs by Stephanie Zollshan
“We are in the heritage business,” says Doris Barsauskas of MacKimmie Co., the store she owns and operates with her husband, Vytas, on Church Street in Lenox. The handcrafted textiles, apparel, and gifts that fill the shelves come from designers and mills in the U.S. and abroad. Some are longtime institutions, some new and emerging, but all share the highest standards of craftsmanship—and bring a quality of warmth that Doris prioritizes for her customers.
Creating a welcoming vibe was a must for Doris in opening the Lenox shop. The business began out of a desire to introduce customers to the cozy, beautiful, natural-fiber textiles that she grew up loving in the port town of Halifax, Nova Scotia. She gave the business her Scottish maiden name, MacKimmie, in honor of that legacy and of her father, who died when she was 15.
“There’s a nostalgic component to everything we buy.”
Doris and Vytas relocated to Marblehead, Massachusetts, from the New York City area in 2011 after long careers, in finance for him, and in wholesale and fashion merchandising for her. There they opened their first shop, a tiny place specializing in textiles from Scotland and Ireland. “Marblehead was a huge sailing town, so it was a great place to sell blankets and throws.” Within a couple of years, they had an itch to move again.
“We were looking for a more relaxing way of life,” says Doris. “We didn’t know anything about the Berkshires, but somebody had recommended we come up.” They spoke with locals to research
A rainbow of Wallace Sewell lambswool pinstripe throws; made in England.
Above: Doris, surrounded by piles of her favorite natural-fiber sweaters, made by Fisherman Out of Ireland (folded on table); and Eribé, from Scotland (hanging blue cardigan). Left: Silk scarf by French accessory brand Inoui Editions.
the best fit. “One of the people that was a force for us was Tony [Chojnowski] from Casablanca,” Doris recalls. “We reached out to him to understand the nuances of owning a small business here. And he was very open.”
In Lenox they found the pace, people, and connection they were seeking. “It’s a very kind group of people that come here. They love local businesses, they love the arts and culture,” Doris says.
The couple travels widely to source for the store. Many of their modern makers are certified B Corps—a designation given to a global community of businesses that emphasize *
Home goods, including throw pillows and cushions, add touches of luxury. These lambswool cushion balls by Natures Collection are from Denmark.
Let your imagination join your intentions to create a one-of-a-kind Miraval mindful wedding and begin a new life in balance. mindful weddings
Snuggly gifts for babies and kids include, above: a variety of faux-fur animal heads, wall hooks, knapsacks, and disguises— like this Highland Cow made in Belgium; and left: a variety of blankets from Austrian company David Fussenegger (some, like this one, tuck inside a puppet).
environmental as well as social sustainability. The pair is also, always, drawn to those who still do things in the traditional ways, with timeless patterns, fabrics, artistry, and craftsmanship. “There’s a nostalgic component to everything that we buy,” she says.
For those interested in shopping MacKimmie Co. from afar, an upgraded website is in the works. But you’ll find the broadest selection of goods—and the warmest welcome—by visiting the shop. There’s nothing like experiencing these luxurious textiles first hand. B
mackimmieco.com
Falling for Cross-Country Skiing
One newbie embraces the sport—“dead bugs” and all— and winter magic in the Berkshires.
By Betsy Korona
“Do you ski?” she asked with inquisitive, bright blue eyes. This came out of nowhere.
“Well, actually, no. I snowboard a little, but I’m not very good.”
Pause.
“Dad must really like you.”
Such was my entry into a Berkshires snow family.
In New York City, where I’ve spent the better part of two decades in TV news, snow equates to subway delays, getting your car plowed in, and a murky muck thawing on pavement. But, in Western Massachusetts, I’ve learned flurries mean “Game on!” At the first snowfall, winter adventurers are tuning up, revving up, and booting up.
My partner, a Berkshires native, is an avid skier of all sorts. No slope is too steep, no mogul his match. If there was Formula 1 for snowmobiling, his 20-year-old son would already be sponsored. And his 21-year-old daughter? Well, she might as well be Elsa—a natural on skis and skates, and a killer in a snowball fight.
Then, there was me. A child of the South and an adult of Brooklyn by way of Los Angeles and Washington, D.C.—not exactly epicenters of snow sport activity. During brief stints on skis, I had one goal: make it to après time alive with bone structure intact.
The stakes here were even higher. If getting in good with a man it felt like I’d waited some
40 years to meet and his wonderful kids meant becoming a snow bunny, well find me some ears and pin on a tail.
One of my first tests was cross-country skiing. I had never seen a cross-country ski in real life before we set off on a romantic snowy date in Kennedy Park one weekend afternoon. And, while I was enthusiastic, I definitely could have used a primer.
So, for all the newbies out there trying the sport for the first time, I share with you a few basics—the most basic of basics. Starting with putting on your skis.
Clipping in: This is the first feat. This is “simple,” they say. And, yes, it should be, and most of the time is. First, place your skis down parallel in the snow. Next, clear the snow off your boot by gently tapping it with your pole (more on those later). Then, line up the toe of your boot behind the rubber bumper in front and push forward and down until you feel a satisfying click. Ta-da! The tricky part comes when the darn snow sneaks into the exact spot you need for clicking or is caked to your boot thereby blocking your entry. Scrape away that meddlesome clump and try again. Patience may be required in the beginning—if not by you, then by your XC expert companions for whom clipping in is “simple.”
Getting going: Good news! This was actually more intuitive than expected and, since you will probably be on flat trails to start, is far less scary than learning to downhill. Start by shuffle walking. Like a baby, but with gusto. Some experts will say to kick forward with a little spring in your step. Then comes the holy grail that is the glide. So, kick forward, push and gliiiide. A good solid glide and you’ll feel ready for the Olympics! I have yet to find an expert who says the movement is like rollerblading, but for some reason that helped me mentally. Whatever works.
Pole management: Poles are necessary for the Instagram pics. Wait, no, they are for more than that. Here’s my limited advice: 1.) There’s a specific way to hold them. Put your gloved hand up through the wrist strap, then grab the pole with the strap in your palm. 2.) Poles can be a great assist to help you get that glide vibe. 3.) But, whatever you do, don’t put them out in front to try to stop yourself—you’ll risk impalement. 4.) Also, avoid using them as leverage when getting up from a fall, because rumor has it you can break them that way. Which leads to…
Falling down and getting up: You will fall! Luckily, it’s fluffy and forgiving Berkshires snow. Remember, you’ve got long springy skis to contend with and two poles *
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likely splayed to and fro. So, “dead bug” it. This is apparently an actual term for what I most certainly looked like when attempting to get up from a fall on the aforementioned romantic date trying to impress my future husband. How to “dead bug:” roll onto your back, put your skis and poles straight up in the air making sure you’ve uncrossed everything. Then roll to one side ensuring your skis and legs land in a parallel position. Push up on the knee closest to the ground and stand. Do not let anyone film this maneuver.
Tracks: The most important note here is that people are serious about their “tracks,” the smooth, snowy grooves that often someone has taken time, care, and money to groom. They act like rails to help you glide easily, and stay on course. So, don’t mess them up! If you need to take off your skis at any time and walk, there’s no shame in that. Just do it out of the tracks.
There are also, of course, proper techniques to power uphill, ski downhill, turn, and stop. But, really, someone more experienced should show you that.
Wobbly as I was that first time in the wooded trails of Kennedy Park, the
adventure can only be described as pure magic. The foot of fresh powder on the ground even before delicate, oversized flakes began falling as if on cue. Those first solid strides and glides where it all came together. The whoosh and thrill of a downhill. The triumph of leaning into a curve and actually not falling. The quiet. The calm. The peace. The newness. One could say, I fell in love. With crosscountry skiing, of course. B
GET GLIDING
Three Spots to Try
1 Kennedy Park, Lenox
Located in the heart of Lenox, nearly 15 miles of groomed trails through hardwood forest provide options for a range of skill levels. Stop at the Belvedere scenic outlook for a view of the Housatonic River Valley or the gazebo near Woolsey trail for a mountain vista. Trail map available at The Arcadian Shop and townoflenox.com.
2
Notchview, Windsor
No skis? No problem. This go-to for XC enthusiasts offers rentals, a warming center, fireplace, cafe, and restrooms. Nestled in the Berkshire Hills, over 25 miles of groomed and ungroomed trails offer a playground for beginners and experts alike. Lessons also available on weekends. thetrustees. org/content/notchview-skiing
3
Maple Corner Farm, Granville
A working family farm since 1812, this spot sits at a 1,400-foot elevation, where cooler temps mean added powder potential. The Ski Starter package includes a trail ticket, ski rental, and a group lesson. Starting in February, head to the Sugar House to see sap boiled into the farm’s namesake maple syrup and try it on their popular weekend breakfast. maplecornerfarm.com
The author gets the hang of it.
At Woodlife, great food meets a great setting. Enjoy chef-led, farm-fresh menus and 150 acres of beautiful countryside and mountain views. With flexible spaces for weddings, parties, and events of all kinds, we’ll help make your gathering one to remember. GATHER AT WOODLIFE
A NEW EVENT VENUE IN THE BERKSHIRES
Snow Squall, 2025
Robert Moylan Waterford, NY
Gouache on paper, 23 x 30 inches
Carrie Haddad Gallery “Earth Endures, Stars Abide:” An exhibit of Hudson Valley Landscapes November 21, 2025–January 18, 2026 carriehaddadgallery.com
LOVE FARM ON THE
Matt Baumgartner didn’t set out to run a wedding venue—or star in a reality show. But the magical June Farms is ready for its close up.
By Neil Turitz • Photographs by Abigail Fenton
att Baumgartner has a charming intensity about him. He is ultra focused and, by his own admission, demanding. That’s not necessarily a negative, though, since they’re the qualities that helped him turn June Farms in West Sand Lake into one of the Upper Hudson Valley’s standout wedding venues. Not that this was ever the plan.
“The plan was to raise beef and pork for restaurants, but I didn’t like the killing part of it.” He gets emotional recalling the first time he had to send animals off to the butcher, and continues, “It was more than I could handle, so I pivoted to see if people wanted to come out and visit with the animals, and turned the pig barn into a bar and restaurant. That was the beginning of June Farms.”
They did one wedding, he says, “and then did more of them and started building cabins. I had no clue what it would turn into, which is why, when anybody says, ‘what’s your plan for the next five years?’ It’s just a foolish question for me, because it never goes according to plan.”
Baumgartner was no stranger to the hospitality industry, having opened up 15 restaurants over the years, most of which were smashing successes. Over time, though, he sold them off, one by one, until his focus was solely on June Farms, which features Highland cows, Shire horses, Gloucestershire Old Spot and Tamworth pigs, Nigerian Dwarf goats, as well as sheep and chickens. People can wander around the farm on their own or take guided tours. They can buy tickets to brush cows or help with animal feedings or take an egg candling class.
Some people feel he charges too much for these experiences, to which he responds: “They make people happy, and anyone that’s complaining about it needs to come brush a cow. It’ll cheer them up.”
The charming and unique cabins (“Hobbit House” is a favorite) get booked
up, and the wedding business is thriving to the point that Amazon started streaming June Farms, a reality show, in November. The project was born when Baumgartner met TV producer Omid Kahangi in New York City more than a decade ago about a different concept that never took off. The two men became friends, and the combination of weddings and Baumgartner’s singular blend of focus, passion, and charisma made it a no brainer.
That intensity is on display in the show, as is his demanding nature. While it’s certainly a risk to put oneself out there to be judged by millions of people, Baumgartner is okay with that. “I find these qualities to be important for success,” he says.
For better or worse, his big personality is what will sell the show, along with the picturesque grounds of June Farms and the spectacular weddings showcased in the show’s first season. If it leads to more bookings, it will be all worth it, but even without, Baumgartner knows he’s got something good going there, on 120 acres outside of Albany. B
Above: The woods make a romantic and rustic setting for an intimate wedding.
Right: The Hobbit House has whimsical touches that delight overnight guests.
The Pony Barn is a cozy space for hosting gatherings.
Allen takes a bite of one of her
have their own cult following. See @ericagiaallen to order them.
rice crispy treats—they
Sweet TalkingHilltown
Chef Erica Allen explores what it means to be true to your heritage, one dessert at a time.
BY ANN VOLKWEIN • PHOTOGRAPHS BY ABIGAIL FENTON
If you finish your meal at Egremont’s Hilltown restaurant with the cornbread tiramisu, tantalizingly layered with maple zabaglione and bourbon espresso, you’ll be spooning up a carefully considered amalgamation of cultures. Much like how chef/proprietor Rafi Bildner alchemizes the Berkshire bounty with the rich traditions of his beloved southern Italy, pastry and pasta chef Erica Gia Allen infuses her desserts with a sense of place and a deeply personal history.
“I’m from Selma, Alabama, which is not known for food in the way that a lot of places are,” says Allen. “It’s no Charleston, definitely not as cool as New Orleans, but
the food there is very storied.” Hilda Mae Lowery, Allen’s maternal grandmother, formed her first food memories. Lowery’s style was Greek-Southern, having spent 10 years in Athens while her husband was stationed there to train pilots in the Air Force. It was there that the couple adopted Allen’s mother and brought her home to the U.S. in the ’60s. “That was what they brought back from Greece,” jokes Allen. “I have tried to find my mother’s Greek family, but I’ve been unsuccessful. My dad’s family originated from Calabria, and I just recently learned that there’s a large Greek population there. I really have that connection on both sides of the Ionian Sea.”
Back in Selma, Allen says, “I believe my grandmother wanted my mom to experience a little bit of Greek culture, so her table was mostly Southern, but with Greek things. She would fry zucchini like you would okra with a cornmeal breading or add mint to lamb meatballs and serve them with cornbread. And then there was a restaurant in my hometown that was a southern BBQ joint owned by a Greek family, and we would go there once a week for pulled pork and baklava.”
After college, Allen fell into positions assisting top level executives in hospitality and sports and working as a host at restaurants at night. “I’m a really a *
sick restaurant person,” she says. “I’ve worked in restaurants since I was 14.” She was assistant to the commissioner of Major League Soccer when she met her now husband, Will Messmer.
“He had never worked in food, but his grandfather was a butcher and he wanted to do that. It was in his bones. Within two years of meeting each other we got married and then opened Darke Pines in 2018. It’s like our child.” Their nose-to-tail, sustainable butcher shop is in Jersey City and serves up responsibly raised meats that are sourced locally from small farms.
“My husband was like, ‘we’re selling so much, so many cuts of beef, that we have all this trim that we need to start turning into product. Would you want to make sandwiches?’ And I
said, “I can tell you every sandwich order for every person I’ve ever worked for.’ I knew what people liked.”
Her first offerings were house-smoked ham and pimiento cheese with a pickle on Balthazar bread. “It’s like cheese and pickle or what your mom might put in your lunch box.” And it exploded from there. Now their team bakes the bread and makes their pickles. Sweets came later. After a ton of development, Allen nailed her (still secret) recipe for rice crispy treats. They’ve become an iconic item at the shop, sold in big blocks, ready to share. “Kids will hold them and it’s like, you can’t see their face. I love that.”
Soon she was hosting monthly ninecourse tasting dinners at the butcher block, an idea her husband had, as a way to showcase cuts of meat that may not be familiar to clients. “My first dinner was ham hock and beans with fried collards, and a salad. I became obsessive over these dinners. And then I thought, but we need a palate cleanser before the dessert, because they’ve had all this fatty meat. So, I deep dived on sorbet. Four years ago, I made
Creamy desserts get a grating of orange zest before being served.
“Four years ago, I made a chocolate cream pie, and I said to my husband, ‘I think I want to be a pastry chef.’”
a chocolate cream pie, and I said to my husband, ‘I think I want to be a pastry chef.’”
In the summer of 2023, while renting in Hudson and contemplating opening something in the area, Allen heard about a pizza pop-up in Egremont. It was Hilltown, set up in the yard, pre-renovation of the current restaurant. Allen and Messmer loved the pizza—and the peach sorbet with blueberries and maple panna. “I said to Will, ‘you think they’d let me come work for them? ‘Cause I feel like this is so cool!’ I sent Rafi a note on Instagram and he said, ‘Would love to have you.’” Allen made pies three days a week for six weeks that summer.
Back in Jersey City, she was determined to get back into restaurants. She coldemailed her favorite place in New York
for a job, French/Italian focused King Restaurant in Manhattan. “They were like, ‘when can you come in to trail?’ I thought I was going to have some kind of panic attack. I somehow gathered the courage. I loved it. And that’s where I learned to make pasta.”
When Hilltown was ready to open, Bildner welcomed her back into the fold, and she and Messmer rented a house in Copake with a nice backyard (a revelation for their two dogs, Lulu and Ellie).
Messmer splits his time between Copake and Darke Pines, where he is a self-taught butcher and bread baker.
Now, back to that Hilltown tiramisu. Allen lets us in on how she developed it: “I discovered this Greek recipe for coffee
syrup, which is coffee, honey, and sugar reduced, sort of how you might make a balsamic glaze. This was suggested to pair with a walnut cake, but I thought, what if I replace the honey with maple? And a splash of bourbon, of course. The result was delicious. That layered with the zabaglione is really Hilltown. It’s got the subtle nod to Greece—plus the cornbread. It feels like a culmination of every part of me in some way.” B
hilltownhotpies.com
Recipes on page 93. For more from Allen, subscribe to her newsletter, Butter Stained Diary: butterstaineddiary.substack.com
Hilltown owner and pizzaiolo Rafi Bildner and Allen, with a tower of her sweet-spicy biscotti
MADE IN THE BERKSHIRES
If you’re looking for some very special gifts—or just want to celebrate the creativity of your neighbors— these local makers likely have the perfect things. The only hard part will be giving them away.
BY ELLEN MORRISSEY • PHOTOGRAPHS BY STEPHANIE ZOLLSHAN
Pippa Biddle & Ben Davidson
QUITTNER HOME
Pippa Biddle and Ben Davidson met as children at a summer camp she jokingly refers to as a “benevolent cult.” It’s where they learned to weave, carve wood, and make pottery. It’s also where they developed the ethos that inspires their work at Quittner Home, a design practice, workshop, and retail shop in Germantown, New York. The couple makes and sells lighting, dinnerware, and vases, as well as vintage goods. They describe their work as rooted in the past and at ease in the present. “We are very interested in heritage ceramics,” says Biddle, “and the idea of a contemporary heirloom that can grow and evolve with you. Because when you reside alongside things that are a hundred years old, you don’t want to be in the business of making trash.”
quittnerhome.com
Opposite: Davidson and Biddle in their workspace, a former garage. This page: Inspired by British stoneware crocks, the vases are finished with names that evoke nature, like lichen, crunchy maple leaf, and fresh snow. Below: Ceramics designer Aleah Stewart-Souris works her magic at the wheel.
Above: Davidson’s simple light fixtures, with porcelain bases and brass sockets, were their first handmade pieces sold at Quittner. Below: Their dinnerware represents their vision of a more streamlined, slightly modern take on heirloom examples.
Louis Wallach
LOUIS WALLACH FINE WOODWORKING
Lou Wallach never planned to turn wood. He worked for decades as a photographer and home restorer, and had settled in Stockbridge. While using a lathe to produce cabinet details, he thought, “let’s see if I can make a bowl with this thing.” He made one, then a few more, followed by hollow forms and vases. In short order, he was hooked. These days, he sells his pieces at art fairs and galleries (many are available at Stockbridge Artisans’ Gallery). The thread that runs through his work is sustainability, as he limits himself to fallen or dead trees. “I don’t buy exotic woods from elsewhere, although they can be beautiful,” he says. “It’s all native to the Berkshires, where there’s no shortage of wood. Finding more has never been a challenge. In fact, the material almost finds me.”
wallachdesigns.com
in his shop on the property his parents bought in the 1970s. This page: Local specimens include cherry, northern
pine,
and red
Many of the pieces are functional and food safe, while some sculptural forms are purely art pieces.
Opposite: Wallach turns wood
white
maple, birch, hickory, elm,
cedar.
Wendy Krag O’Neil
KRAG SILVERSMITH
In the hayloft behind her home in Stockbridge, silversmith Wendy Krag O’Neil has been making jewelry and accessories—belt buckles, cuff links, key chains—for more than 20 years. Her most popular items feature themes that celebrate life’s passions and favorite places. There’s fishing, tennis, gardening, islands, and bear paws, for Berkshires lovers. She also does a brisk business in bespoke pieces, geared towards recipients who are impossible to buy for (we all have at least one in our lives.) “I’m always up for something new,” she says. “And they can go in so many different directions. It’s like a puzzle, and it never gets old. I learn something from every piece I make.”
kragsilversmith.com
Opposite: O’Neil in her studio (which she shares with her husband, artist Charles Thomas O’Neil). She learned silversmithing from her grandfather, then honed her craft for 10 years in Santa Fe. This page: Buckles for leather belts (which O’Neil also handcrafts ), jewelry, and key chains are adorned with monograms and nature motifs. Some proceeds from her bear paw pieces go to Berkshire School.
Through His Lens
With a vision that helped define modern wedding photography, John Dolan brought emotion and authenticity to the genre—and finds home and harmony right here in the Berkshire community.
BY AMY CONWAY PHOTOGRAPHS BY JOHN DOLAN
Loudonville, New York 1990
John Dolan and I both contributed to the first issue of Martha Stewart Weddings magazine, which came out in 1995 and featured a heart-shaped bouquet of velvety roses on the cover. Dolan was a young photographer trying to break into editorial work for magazines. I was a couple of years out of college, an aspiring writer and editor working in a junior role for Martha’s publications. He would go on to become a pioneer in transforming wedding photography into an art form. I would move up the masthead, becoming editorin-chief of Martha Stewart Weddings and other publications. Dolan and his wife would move to Chatham, New York, and raise their family there. I would eventually buy a house in Great Barrington and become editor of The B. Somehow, despite having started our professional lives in the same place and ending up down the road from each other 30-plus years later, we only met a couple of times in person. I loved his iconic photos, and I knew how much my colleagues respected and enjoyed working with him. So it was a genuine pleasure to catch up with him over grilled cheese at Rubi’s in GB.
“Whenever I lecture, I tell people, there’s no industry without that issue,” he said of that first edition of MSW. “It changed everything.” Bridal magazines had been formulaic, staid, and stiff, as was wedding photography. Martha and team elevated the genre, publishing pictures of real couples, telling visual stories, finally bringing emotion to a topic that is all about emotion. Dolan had more than a dozen wedding photos in that first issue, and his name and phone number were published in the back. He got calls. As more issues came out with more of his work, brides would come to see him with pages ripped from the magazine, saying, “I’ve had this since before I got engaged.”
Dolan and a couple of other trailblazing photographer friends
Venice, Italy 1999
embraced weddings as an important subject, even though “the serious guys we knew, journalists or documentary or fashion people, they just despised it.”
Their work started getting attention from the media and art worlds. So much so that, in 1996, The New York Times published a story about this
new school of photographers. It included the following: “John Dolan, a founder of the [I’m Proud to Be a Wedding Photographer] Club who lives in the East Village, said wedding photographers were generally viewed as people who behaved boorishly, blinded the guests with their *
Rye, New York 1995
lights and dressed like Elvis impersonators, among other things.”
“It was a real New York moment,” he says now. “It’s fascinating to be part of a New York moment.”
Rather than an Elvis show, Dolan likens a wedding to a circus. “We come into town, we put up a tent for a onenight show. Monday, it’s gone. There’s a master of ceremonies, there’s a lion tamer. I always see myself as the high wire artist because I have to take risks, but I’m not going to fall. If I don’t take some risks, the pictures will be boring.”
His pictures are never boring.
At a wedding, his thought is “How great can I make this moment? How can I bottle this?” Every wedding has a scent, he says, or pixie dust or a reality that’s otherworldly. Capturing it isn’t easy. “Sometimes I’ll go for a walk in the middle of the reception, then I go back in and think, what is it? Or I listen. I stand at the back. You’ll hear table 13 in hysterics. And then you go over to them.”
And for those who question the excess that comes along with weddings? The pandemic showed how much we need something to celebrate, says Dolan. And every wedding supports small local businesses. “The caterer, the florist. People have been able to have careers and buy a house because of these jobs. The money isn’t going to big pharma or big ag.”
Dolan has traveled the world for weddings and other editorial and commercial photography work. He and his family moved full time to Chatham in 2002; Dolan’s wife, Michele O’Hana, owned the shop Local, in Lenox, and is an artist and interior designer; their three kids, now adults, went to Berkshire Country Day School. (Dolan, O’Hana, and their son Jack, a knife maker, had a show called “HOME” at the Robin Rice Gallery in Hudson this fall.)
At a wedding, his thought is “How great can I make this moment?
How can I bottle this?”
During the pandemic, Dolan realized that it was the first time he had spent
three weeks in a row with his wife in 30 years because he was on the road so much. They made the most of this found time together at home. “We got sheep and goats and horses and chickens. We fenced half of our property and gave fields to the animals for grazing.” O’Hana knits with wool from the sheep.
“We’re just very rooted here. I look back, this is the longest I’ve lived anywhere in my life. It just happens all of a sudden.”
Dolan now shoots just 10 weddings a
year; he also does lectures and workshops. For those 10 weddings, he says, “I’ll go to the Albany airport, drop my truck there and go on this job, and then come home and drive up the driveway after this crazy experience in the south of France or somewhere and just, you know, want to kiss the ground because this such an amazing place for us.”
After a wedding, he asks himself, “Am I drained or filled up?” Usually, he’s physically and emotionally drained. But then he’ll show his wife a couple of the pictures.
“Look,” he’ll say. “I made this. These people will have this forever.” B
Dolan’s book, “The Perfect Imperfect,” with a foreword by Martha Stewart, is in its second edition. Signed copies are available at johndolan.com.
Dolan has photographed many high-profile weddings, those of Gwyneth Paltrow, Michelle Williams, and AnnaSophia Robb among them. On November 19, 2022, he photographed Naomi Biden, granddaughter of President Joe Biden, at her wedding to Peter Neal. It was the 19th wedding to take place at The White House.
The shops at our local cultural organizations are full of great finds. We scouted them all and, from MASS MoCA to the Norman Rockwell Museum, we’ve got your gift list covered.
THE B’s GIFT SHOP GIFT GUIDE
Shaker Boxes
Handcrafted of cherry, these oval boxes are reproductions of the originals made during the mid-19th century. $40-$125 hancockshakervillage.org
Did
You Know?
You can buy online at all of these shops—but you’ll find an even better selection in store. Check hours during the winter before you go.
This adorable hand-knit sweater is the sweetest gift for a little one. Pair with a matching cap! Available in other designs. Sweater $38; Beanie $20 edithwharton.org
Four in a Row Game
A stylish reimagining of a classic game, this colorful, acrylic set is designed to elevate both your gameplay and your décor. $150 massmoca.org
Red Lion Inn Christmas on Main Street
Stockbridge Collection
Build your own quintessential holiday Main Street with Lemax miniature homes. $198
Paint Palette Cushion
Made of 100% lambswool, this soft and cozy pillow will inspire naps and masterpieces! $215 clarkart.edu
Vintage Birds Puzzle
This 1,000-piece Cavallini jigsaw puzzle features a vintage inspired image of Audubon birds. $25 berkshirebotanical.org
Woodcut Memory Game
Challenge your mind and beautify your table with this fun memory game nested in a handsome keepsake box. $19.95 clarkart.edu
Anthology
of Amazing
This beautifully illustrated collection shares the stories of 50 extraordinary women who shaped history. $17.99 edithwharton.org
Fewer strokes equals lighter pastry—Shaker ingenuity at its best. Made by hand at Hancock Shaker Village. $60 hancockshakervillage.org
Shaker Double Rolling Pin
Stainless Steel Bracelet Set
This handcrafted bracelet includes 10 bracelets— perfect to wear together or share with friends. $134 massmoca.org
Leather Bound Journal
These handsome leather journals feature empowering literary
Art Supplies and Journal
Inspire a young Norman Rockwell with a gift of art supplies and journals. Prices range. nrm.org
Handcrafted Earrings
Made in a variety of natureinspired designs. $30-$36 shopthetrustees.org/ pages/naumkeag
Yak-Wool Shawl
Made of handwoven yak wool and acrylic fibers, this moisturewicking shawl will keep you warm all winter long. $39.95 hancockshakervillage.org
Knotted Vase
This knotted, porcelain vase is beautiful with or without flowers. Small $145, Large $180 massmoca.org
Art Books
Member Discounts!
Many cultural gift shops offer discounts to members. And museum memberships make great gifts, too!
Explore a stylish assortment of books
THE B’s LIST Party Pros
WRITTEN BY NEIL TURITZ • PHOTOGRAPHS BY GREGORY CHERIN
In an engaging roundtable discussion at The Mount, local experts talk wedding trends and gala planning, revealing the secrets to staging stylish, seamless celebrations in the heart of the Berkshires.
OSKAR HALLIG AND MIKE ZIPPEL
Only In My Dreams Events onlyinmydreamsevents.com
The year 2013 was a big one for Oskar Hallig and Mike Zippel. Not only did they get married, they began their event planning business right afterward. Only In My Dreams focuses on events for non-profit organizations. “There are so many people doing many great things here,” Hallig says. “Whether it be music, theater, art, helping youth, working with the environment, working on farming, food insecurity—all those kinds of things. I don’t know that we could find another place that is as comfortable to be in.”
FAITH LINZ AND KELSI POLK
The Mount, Edith Wharton’s Home edithwharton.org
Working at an iconic location that also happens to be a National Historic Landmark comes with prestige and pressure. Strong working relationships are key to creating magical weddings and other events, as well as The Mount’s signature annual gala. “It’s fun and challenging,” says Kelsi Polk, director of food and beverages. “But there’s a creativity that comes with that.” Special events coordinator Faith Linz agrees, adding, “we rely a lot on our vendors. We have that relationship where we can trust that they’re going to do the job well.”
JUSTIN CARAFOTES
HAND CRAFTED Catering & Events handcraftednyc.com
Justin Carafotes started his company 11 years ago in New York City, but being in the Berkshires is perfect for the farmto-table operation. “The whole region is surrounded by phenomenal purveyors,” he says. “Given our urban roots, we had our gardens in Westchester County, New York, on rooftops in the city, everywhere we could. Here, we can do it with ease.”
ERIN POPLASKI
Tanglewood, Lenox bso.org
It’s been seven years since Erin Poplaski became Tanglewood’s senior venue manager and, during that time, the North Adams native has helped turn the BSO’s summer home into a wedding destination. “We used to do one or two weddings a year, now we do upwards of 40,” she says. She doesn’t take her job for granted. “You’re in awe every day of what you get to do. I can walk out on the lawn and listen to a sound check with an artist. This is my office.”
MAGDALENA MIECZKOWSKA
Magdalena Events & Design
magdalenaevents.com
For most people, if their number of clients fell by more than half, it would be a catastrophe. But for Magdalena Mieczkowska, who is known for creativity and attention to detail, it was by design. “I used to take 20 or 30 events a year, and I was just killing myself,” she says. “But then, during the pandemic, I saw the life I could have, and I decided to only take 10 events a year. It has done wonders for my mental health, which makes me better at my job”
ABIGAIL FENTON
Abigail Fenton Photography abigailfenton.com
After a peripatetic post-college life that took her all over the country—including New York City, Washington, D.C., and Nashville—the Lenox native returned home to the Berkshires during COVID and promptly hung out a shingle as a wedding photographer. After a family friend entrusted her with shooting their nuptials, she was off and running. “I love capturing the chaos and the joy and everything in between,” she says. “The Berkshires offers this place where you can commune together in nature, and revel in the beauty.”
TRICIA M c CORMACK
Tricia McCormack Photography triciamccormack.com
Tricia McCormack is renowned locally for her wedding photography— but she and her talented team also shoot families and real estate, and do their share of commercial work, as well. Still, she has a soft spot for nuptials. “The connections with family and friends, and recognizing this one unique day with everybody in the room at the same time?” she says. “It will never happen again.”
AMY MENDES
Avela Floral Design avelafloraldesign.com
Not everyone has a linear path to their ideal career. After graduating from art school, Amy Mendes went into the hospitality industry; during the pandemic, she was invited to train with a florist. That changed everything. “I realized that this is my calling,” she says. “What really drives me is the creative challenge with every couple. Learning about them, becoming a collaborator on their wedding process, and then delivering flowers that they could only imagine—that really fuels my fire.”
It was an October afternoon and the planners, photographers, and other party pros were fresh off the busiest wedding month of the year when we gathered them to talk about event planning in the Berkshires. We were enveloped and inspired by the culture and history of the location—Edith Wharton’s home, itself an iconic spot to get married. Among the topics of conversation: the appeal of the region as a wedding location, the evolution of events, emerging trends, and the importance of using local vendors, whose knowledge makes them great problem solvers. There was even a spirited disagreement about using food as centerpieces instead of flowers. As with the rest of the conversation, all the participants had an opinion, and were passionate about it.
When you think about events in the Berkshires right now, what words come to mind?
Abigail: Connection.
Erin: Nostalgic.
Tricia: Seasonal.
Amy: Organic.
Justin: Non-traditional.
Oskar: Talent. There’s the people in the industry, but also, from musicians to dancers to artists, talent abounds in the Berkshires. It creates an atmosphere that you don’t get in other places.
Why do you think the area is such a draw for people with something to celebrate?
Magdalena: It’s very convenient for those who live in New York or Boston. Our couples sometimes mention that they went to camp here or school here, so they have a connection. And they don’t want something cookie cutter.
Justin: This is a place of rest, relaxation, reflection. It has a gravitational pull. People take advantage of the different cultural institutions and the landscape, the outdoor activities.
Abigail: That’s what’s so beautiful about weddings and
celebrations in general—it’s a time to commune together, connect with one another. And when you’re here, you’re here. For couples, their guests can stay close by and they can experience the Berkshires. It adds that extra element of a memory built together. They want everyone to be there for the whole weekend.
Tricia: It’s exciting for all of us, as people who live here, to experience that through their eyes. We’re so proud of where we live.
What are some themes or trends you’re seeing?
Erin: Events with a more personal, intimate touch, like private vow ceremonies for a smaller group of close friends and family before the wedding day. And I’m definitely seeing smaller weddings—that sweet spot of 100 to 120 people. People are trying to enjoy the moment a bit more.
Kelsi: We get a lot of requests for family-style meals. I think that’s a way for the host to encourage people to have conversations and bring people together.
Justin: The family-style meals are also more inclusive. When we’re menu planning,
instead of separating out a vegan or vegetarian meal, the family-style meal is a salad, a main, and two robust sides. The salad and sides, that’s a phenomenal meal for a vegetarian.
Faith: People think familystyle will cost less than plated, though. But no, honey, no.
Tricia: People are also incorporating elements to make the wedding an experience— surprises for the guests. I’m seeing a lot of second lines. After ceremonies, the band will come out and lead the guests to the reception.
Erin: With the experiential, it’s things like people doing a rehearsal dinner at Tanglewood during a concert where they buy all their guests tickets to the show and they do a reception on the lawn.
Magdalena: With family properties or private properties, couples still find unique ways to incorporate those different elements. Let’s say doing a cocktail party that goes through the woods.
Abigail: You can really make it your own—that’s a trend we’re seeing, we’re throwing out *
the tradition. Like, we’re not doing the bouquet toss and the garter toss. People say, I’d rather focus on the human element, or, I’d rather capture the floral details in the way that they are naturally, rather than staging them.
Kelsi: At The Mount, we’re definitely having people ask questions that we have never been asked before, about doing things in different unique places. It makes me really excited about what we’re going to see in the future.
Tricia: They don’t want to be like other couples. Also, photographs are much more candid, posing is out. We want to be caught in the moment, even if it needs to be curated a little bit. It should look like it happened very organically.
The word nostalgia came up earlier, how does that play into a wedding?
Magdalena: It’s everywhere— vintage, elevated rustic. It’s on tables with vintage china and mismatched goblets, then extends to furniture. Same with invitations and menus on tables. Amy: And florals too are going toward timeless and nostalgic. Maybe mom’s flowers are used
in the bouquet. It’s pulling much more personal details in.
Tricia: Or wearing mom’s or grandma’s dress to the rehearsal dinner And nostalgia also extends to photography with film.
How is planning a gala for an organization different from a private party or wedding?
Oskar: It’s a two-pronged sort of planning. Making sure it’s a memorable, fun experience, but also keeping an eye on the goal, which is ultimately to raise money. You don’t want people to say, well that was great, but why did you spend all that money on truffles?
It’s somehow easier and somehow more challenging because you have to keep it fresh and interesting while working, often, in the same location with the same event structure.
Mike: Working with the same people makes it very comfortable and you have an idea of what to expect—mostly, it’s getting more ice. And cocktail napkins.
What advice do you have for people planning weddings or other events?
Abigail: I try to remind my couples that these photos are for you
when you’re 80. They’re not just for your Instagram tomorrow.
Amy: Advice I would always give is to trust your vendors. That’s why you hired them.
Magdalena: Be present. We often encourage people to do welcome parties so they have a chance to say hello to everyone and then they can really take it in the day of, and not worry about walking around and saying hello to everyone.
Erin: You have to have a weather contingency plan. And you’ve got to be okay with the contingency plan—it’s going to be beautiful regardless.
Amy: Don’t let weather ruin your day—be real zen about it.
Faith: Get in the mindset of your guests and think what will make them the most comfortable. So if it’s hot, you need fans or sunglasses or parasols. And plan ahead. I’m halfway through 2027 with my available dates right now.
Oskar: Remember, guests don’t know what the original plan was. So, if something goes wrong, it doesn’t matter. It’s like, as long as they don’t see me sweat, they won’t know that it was an issue.
You must all find yourself working together on events.
Amy: I love working at venues I know with planners and photographers I know because we can do anything together. I did one wedding in New York City and they were just like, hi, bye. Then you show up here and it’s hugs and a special connection.
Tricia: We’re all lifting each other up. We’re giving each other credit. Our local vendors have such extreme talent and we know the venues, the lighting, everything.
Abigail: What’s so great about the Berkshire vendor team is we know how to pop up in the middle of a field. That’s the magic thing about the Berkshires. If you do want a field, or a venue that’s never experienced a wedding before, then your vendor team will know what to do to make it happen. And they’ll know all the woes—like, maybe there’s a bear that’s going to come from the dumpster. B
Looking ahead to 2026, Bobby Perino-Thompson, vice president of MAX Ultimate Food, chatted with The B about what we’ll be seeing in food and decor. The Boston-based event and catering company has strong ties to the Berkshires—one of its co-founders, Dan Mathieu, lives here part time. The company regularly works with Jacob’s Pillow, Berkshire International Film Festival, and Barrington Stage Company, among others, while also handling weddings and other events.
People want experiences. “We do a lot more custom builds than we’ve ever done before. We just built a huge wall where you ring the bell and a cheese ball will then roll down a path and land on a salad. These are the things that excite people.”
Expect to see a lot of burnished lilac, burnt sienna, amaranth, dusty rose, alexandrite, and lava falls. “I’m trying to build trays and stations around these colors because this is what people are going to want involved in the designs.”
Pay attention to the weddings of big stars. “The minute Taylor Swift and Travis Kelce announced their engagement, everyone started speculating. She’s got the girl next door brand, it’s what people are going to start leaning into.”
The big thing is creating tasty treats that don’t look like what they actually are. Confused? “One example is bite-sized desserts where they look like cherry tomatoes, but they’re not cherry tomatoes. They’re actually chocolate.”
Celebrations
A grand setting for a grand time. For a closer look at the wedding of Allison Parsley and Daniel McLaughlin, Jr., see page 78.
The Mount Lenox
ALLIE & DAN
The Mount, Lenox
St. Ann Church, Lenox
Wyndhurst Manor, Miraval Berkshires, Lenox
Photographs by Molly Carr
When Allison Parsley and Daniel McLaughlin, Jr., started planning their June 29, 2024, wedding, there was no question of where it would take place. The Boston-based couple chose The Mount, St. Ann Church, and Wyndhurst Mansion at Miraval Berkshires, all in Lenox, for their weekend of celebrations. The draw wasn’t proximity, but roots and tradition: the bride’s parents were born, raised, and married in Lenox; they built a house there when Allie was 2 years old and she considers the Berkshires home. “It’s a perfect mix of laid-back, small-town charm, and a rich, Gilded Age history,” she says. “Our wedding captured elements of both: local church ceremony paired with a grand reception.”
The big day itself was overcast and rainy, but nothing could dim the newlyweds’ shine as they kissed beneath the clouds. The couple, whose first dance was “Your Smiling Face” by James Taylor, met as freshmen at Boston College. “We started dating our sophomore year and have been together ever since,” Allie says. “Dan proposed in the Boston Public Garden on my birthday.” They chose favors that reflect their shared history and love of the Commonwealth: Farm & Sea candle (“I grew up going to Lenox [farm], and Dan grew up going to the Cape [sea]); Cape Cod chips; Berkshire chocolates; Berkshire magnets, and a postcard of a Norman Rockwell painting—“Marriage License,” naturally. —Sarah Rutledge
The wedding weekend included an idyllic rehearsal dinner at The Mount in Lenox.
A palette of pink, light blue, and pale green infused the details, from the custom invitations to the themed gift bags.
The bride wore a Monique Lhuillier gown, and the eight bridesmaids donned Dessy dresses in the pastel palette. At the reception at Miraval, the couple joined their 250 guests under a luxurious outdoor tent outfitted with a chandelier, which glowed as the reception continued well into the evening.
The details
Photography
Molly Carr Photography @mollycarrphotography
Venues
The Mount @themountlenox @weddingsatthemountlenox
Wyndhurst Manor and Club @wyndhurstgolfandclub @miravalberkshires
Planning Katie O’ Weddings and Events @katieoevents
Stationery Wouldn’t It Be Lovely @wouldntitbelovely
Florals
Winston Flowers @winstonflowers
Hair and Makeup @alexandrias_beauty @simplygorgeousbyerin @makeupandhairbykasia
When Hannah Kim and Drew McGeary were planning their celebration, they were keen on including a Paebaek ceremony, a Korean wedding ritual, as part of their rehearsal dinner. They loved the food at Firefly Gastropub in Lenox, and management was “so flexible with our plans,” Hannah says. Traditionally, the Paebaek is done with the newlyweds and the groom’s family after the bride has gone to live with them. Hannah and Drew gave it a modern spin to include both sets of parents. Hannah’s mother, Jaehee, bought a traditional hanbok for Lynne, mother of the groom, to wear. The couple poured and served tea; after their families sipped, they offered blessings and advice, including “love fearlessly, live fabulously, and dream big together.” They also tossed dates and chestnuts, which the pair caught in a white cloth to symbolize the number of children they will have. The result? One girl— and a dozen boys. —Sarah Rutledge
Suit by Bonobos, dress by V. Chapman
The
Vendors for the wedding day at The Mount
Photography Abigail Fenton @its.abigailfenton
Venue
The Mount @weddingsatthemountlenox
Event Planning
Yvonne at Unique Melody Events @uniquemelodyevents
Catering Mezze Events @mezze_events
Flowers
Petal and Wren @petalandwren
Stationery
Zola
Music DJ BFG @gabbyquail
Tent Classical Tents @classicaltents
Hair/Makeup Jess Ferdinando @jess.artistry
Alexandra Dale @alexandramakeupartistry
See Hannah and Drew’s wedding at thebberkshires.com!
BRENNA & TOMMY
LionRock Farm, Sharon, Connecticut
Photographs by Sini Choi
Brenna Nimkoff and Tommy Kealy struck gold, weather-wise, on their wedding day, July 19, 2025. Good fortune has followed the couple, who were lucky enough to meet as young teens in southwestern Connecticut, where they currently reside. While searching for venues, they were thrilled to come upon LionRock Farm in Sharon.
Their festivities centered around family and friends: Tommy’s sister presided over the ceremony, his brothers served as his best men, and Brenna’s mom was matron of honor. “We didn’t have an official wedding party, but we each had a group of friends come hang out pre-ceremony,” Brenna says. “It was extra special to be with all our childhood friends who have seen us grow up. It felt like a full-circle moment.” —Sarah Rutledge
“As soon as we drove up to LionRock we knew that was it,” Brenna says. “It’s perfectly manicured, but at the same time it feels warm and welcoming.”
The celebration emphasized cheerful summer colors. “We wanted the positivity and love we felt to come through in the colors,” says Brenna, whose only wardrobe instruction to her girlfriends was “elevated summer.” Brenna’s timeless dress is Harriette Gordon.
The details
Photography Sini Choi
@sincerelysini
Venue
LionRock Farm
@lionrockfarm
Event Planning
Magdalena Events & Design @magdalena_events
Catering
Hunt&Harvest @huntandharvestevents
Flowers
Paloma Mele Studio @palomamelestudio
Cake
Nostalgia Scratch Pastry
@nostalgiascratchpastry
Music
Jay McElfresh
@jaymcelfresh
Tent/Rentals
Columbia Tent Rentals
@columbiatentrentals
Hair and Makeup
Hair: Missy West
Makeup: Allure Traveling Beauty
@alluretravelingbeauty
The double long sheet cake was topped with fresh flowers. The couple took lessons for their first dance, to “Stay With You” by John Legend.
MOLLY & MAX
Cricket Creek Farm, Williamstown 3West, Norad Mill, North Adams
Photographs by Ashley Weeks Cart
When Molly Hess and Max Prum got married on October 19, 2024, they snuck off before the reception to go bowling at Greylock Bowl (now King Pins). “It was so we could have a little moment together,” Molly says. “And because bowling was our first date!” Their fun intermission was just one part of an eclectic, colorful celebration.
The couple, who live in nearby Florida, chose Cricket Creek Farm in Williamstown for their ceremony and cocktail hour. “It’s a gorgeous spot with an incredible view of the mountains in autumn,” says Molly. The reception, at 3West in Norad Mill in North Adams, was equally beautiful—and vivid. “The mood was colorfuleclectic-vintage,” Molly says. “The dress code was thrift-store chic.” And everyone hit a lucky strike. —Sarah Rutledge
The couple discovered their ceremony venue when buying milk and groceries at Cricket Creek Farm store. The event kicked off with a parade up the hill. Max’s sister led with a drum, and many guests joined in with instruments and noisemakers.
The reception included touches like dinerstyle placemats, a deconstructed three-tier cake with three different flavors, and whimsical wares, like these vintage salt-and-pepper shakers.
SASCHA & AARON
Meadow Ridge on Hudson, Coxsackie, New York
Photographs by Tricia McCormack
Sascha Malas and Aaron McIntyre met on a Birthright trip to Israel in 2019, when she was living in Chicago and he was based in New York City. But they have a soft spot for the Berkshires and upstate New York. Meadow Ridge on Hudson in Coxsackie, NY, was the ideal place for their September 6, 2025, wedding.
At first it looked as though the weather was not going to cooperate: There was a huge storm in the early afternoon, followed by clear skies just in time for the nuptials. The ceremony included traditional elements with bespoke touches, and it emphasized family. Both the bride and groom were walked down the aisle by their parents. “We stood under a chuppah and broke the glass, but we were married by one of my brothers and Aaron’s sister,” Sascha says. After the newlyweds said “I do,” they walked the aisle to “Beautiful Day” by U2. —Sarah Rutledge
Opposite: The couple wanted to include plenty of bright colors, as seen in Sascha’s bouquet. Her dress is Martina Liana. This page: Each bridesmaid wore a self-chosen blue dress that coordinated with the groomsmen’s ties. “We loved how the pinks and oranges in the flowers contrasted,” Sascha says.
The meal was served family style, creating a warm dinner environment. Afterwards, everyone put on their boogie shoes. “We wanted dancing and fun,” Sascha says. “The band kept the party going!”
recipes: Holiday Baking
Erica Allen shares three of her favorite go-to recipes.
Photographs by Abigail Fenton
Almond Cream Whip-Up
Prep Time: 15 minutes • Cook Time: 6 minutes
Total Time: 21 minutes, plus time to chill the cream
Serves: 2 to 4
(can be doubled or tripled for a crowd)
Prepare to be amazed by how simple it is to pull this together, and again later by how many compliments you’ll receive when you serve it. Often called Greek whipped yogurt, there are many versions of this recipe, and mine was adapted from a dessert by Melia Marden, of The Smile in NYC. I’ve made this for breakfast (pairs well with granola or coffee cake), bridal showers, summer BBQ’s, birthdays, holiday parties, and weddings. It’s one of those desserts you can make look quite fancy in a hurry. It’s simply a combination of things I usually have in the kitchen: oranges, a jar of Italian cocktail cherries. (Please, just never those frightful looking bright red ones!) You will also need some plain pistachios, Greek yogurt (full-fat FAGE, baby!), and whipping cream.
I like to smooth the cream around in dessert cups, teacups, and cocktail glasses, but you could also casually set down a large bowl of almond cream directly in the middle of your table. Then, hand out some spoons and let them all dig in.
1 tablespoon pistachios, unsalted and shelled
½ cup heavy whipping cream
¼ cup confectioners’ sugar
2 cups (16 ounces) full-fat plain Greek yogurt
1 tablespoon almond extract
Zest from 1 orange (organic or well-scrubbed)
1 jar Amarena Italian cherries
1. Preheat the oven to 350°F.
2. Toast the pistachios in the oven for about 6 minutes or until fragrant, chop, and set aside to cool.
3. In a large mixing bowl (or stand mixer), add the heavy whipping cream and confectioners’ sugar. Whip until soft peaks form.
4. Add the yogurt and almond extract. Mix again until the mixture is smooth and fluffy. You can stop here, cover, and refrigerate the cream up to 1 day in advance of serving.
5. To serve, divide the cream among dessert bowls and top with a little freshly grated orange zest, toasted pistachios, and 2 to 3 Amarena cherries. *To deliver a surprise, start with one spoonful of cream, then nestle a cherry into the bottom, and proceed to spoon in the remaining cream and add the toppings. This will ensure one cherry will be saved for the last bite, and everyone will be ever grateful.
Savory Cornmeal Biscotti
Prep Time: 30 minutes
Cook Time: 48 minutes
Total Time: 1 hour 18 minutes
Makes: 18 to 22 biscotti
Crisp and savory, these biscotti blend sharp cheddar, toasted pecans, and a whisper of orange zest. A final sprinkle of cayenne sugar brings the perfect contrast of heat and crunch. Serve before a meal, with Amaro or espresso and olives.
¾ cup (90 g) all-purpose flour
½ cup (60g) fine cornmeal
6 tablespoons (50g) cornstarch
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon baking powder
¼ teaspoon cayenne
Zest of 1 small orange
2/3 cup toasted pecans, chopped
1 cup (100 g) grated sharp white cheddar
2 large eggs
2 tablespoons extra-virgin olive oil
¼ cup demerara sugar
¼ teaspoon cayenne
1 large egg, beaten (for egg wash) *
Cooler nights = Warmer snuggles
recipes: Holiday Baking
1. Preheat oven to 325°F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, cornmeal, cornstarch, rosemary, salt, pepper, baking powder, and cayenne. Add the orange zest, toasted pecans, and grated cheddar. Toss to distribute evenly.
3. In a small bowl, whisk the eggs with the olive oil, then stir into the dry mixture. Mix until the dough comes together, it will be sticky but moldable. Divide it into two 10-inch x 2-inch logs, about ¾-inch high. Brush the top and sides with egg wash.
4. In a small bowl, combine the demerara sugar and cayenne, sprinkle generously over the logs.
5. Bake for 25 to 28 minutes, or until firm to the touch and golden at the edges. Cool on the baking sheet for 10 to 15 minutes. Reduce oven temperature to 300°F.
6. Slice each log on the slight diagonal into ½-inch-thick pieces. Arrange the biscotti cut side down on the baking sheet. Bake again, 8 to 10 minutes per side until crisp but not deeply browned.
7. Cool completely on a wire rack. Store in an airtight container for up to 1 week.
Chocolate Pie with Salted Olive Oil Whip
Makes: (1) 9-inch pie
Prep Time: about 1 hour plus 2½ hours refrigeration
Cook Time: 26 minutes
Total Time: about 4 hours
Y’all, this pie couldn’t be any easier to make. My favorite thing about it? The salty olive oil whipped topping. It’s got just enough salt, fat, and sweetness to balance out the double chocolate cream pie filling. You’re going to want to eat the topping by the spoonful, drag your strawberries through it, and serve it as a fruit dip. And we are absolutely going to want it on top of our Thanksgiving sweet potato pies.
Cook’s Notes: You can use a store-bought graham cracker crust. Just pop it into the oven to toast beforehand (325°F for 12 to 15 minutes). Or use a classic frozen crust (prebake according to the package). Just be sure to use a 9-inch pan. And the real secret to this cream pie filling is to not walk away while the custard is cooking. You must whisk the whole time (11 minutes total to be exact!). This is what keeps the filling smooth and prevents it from forming any lumps.
FOR THE CRUST:
14 graham crackers
¼ cup granulated sugar
6 tablespoons salted butter, melted FOR THE FILLING:
¾ cup (4 ounces) 63% dark chocolate chips
1½ teaspoons vanilla extract
1 1/3 cups granulated sugar
½ cup Dutch cocoa powder
1/3 cup cornstarch
¾ teaspoon kosher salt
8 large egg yolks
(measures a scant ½ cup)
3 cups whole milk
FOR THE TOPPING:
1½ cup heavy whipping cream
½ cup granulated sugar
8 ounces (1 cup) mascarpone
1 tablespoon extra-virgin (Greek!) olive oil
½ teaspoon kosher salt
1. Preheat oven to 325°F.
2. Make the crust: In a food processor, pulse the graham crackers with the sugar until finely ground (but not powdery). Add the melted butter and pulse until you’ve got moist crumbs, like wet sand.
3. Transfer the crumbs to a 9-inch pie plate and press them into the bottom and two-thirds up the side. Place the pie crust in the freezer for 20 minutes.
4. Bake until the crust starts to lightly brown around the edges, 12 to 15 minutes. Remove from the oven and set aside to cool.
5. Make the filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top.
6. In a 3-quart stainless steel stockpot, whisk the sugar, cocoa powder, cornstarch, and salt together. Add all of the egg yolks and roughly ½ cup of the milk and whisk until smooth, then add the remaining 2½ cups of milk. Cook over medium-low, stirring gently with a whisk until hot to the touch, about 6 minutes. Set a timer, if you want to keep up with what’s happening. Increase the heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it’s
not bubbling by then, crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Turn off the burner. Do not let the pot sit on the hot burner, as the bottom may scorch!
7. Immediately pour the filling into the sieve, pressing with a flexible spatula until all of it passes through. It will be slightly thick. Whisk the filling with chopped chocolate and vanilla until it has completely melted into the filling. Pour the filling into your cooled pie shell, and smooth it out with an offset spatula or the back of a serving spoon. Press plastic wrap (you want to prevent a skin from forming) over the entire surface of the pie filling and chill until cold, at least 2 hours (can be done the day before).
8. Make the topping: Using an electric mixer, whisk the cream and sugar on medium-high speed until soft peaks. Separately, whisk the mascarpone to loosen it, then add the olive oil slowly, and combine it with a hand whisk. Once the cream has reached soft peaks, add the mascarpone and the salt to your mixing bowl and mix on medium speed until it’s stiff and well combined. Place the cream mixture into the fridge to chill until your pie completely cools down.
9. Once chilled, assemble your pie: remove the plastic wrap, dollop the cream on top, and spread it with an offset spatula or a butter knife. Let the pie sit in the fridge for 30 minutes (up to 8 hours) before cutting. (If serving the pie outside on a hot day, place in the freezer for an hour before you slice and serve.) Grab a sharp, straightedge knife and dip it in a cup of boiling water before cutting each slice. Wipe the knife with a dry cloth between cutting each piece to ensure a nice cut.
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