Food

They say that a seven course gourmet Irish meal consists of a six pack and baked potato. Imagine then our surprise to discover traditional Irish food in cozy Dublin pubs. Washed down, of course, with a fresh pint of Guinness.

For an atmospheric lunch or dinner consider Sullivan Station in Lee the gateway to the Berkshires. Enjoy the intact interior of the 1893 building with lots of vibtage memorabelia.

For a special occasion we dined in the 200-year-old former grist mill in New Ashford on Route 7 between Pittsfield and Williamstown.. For the past 40 years the Champagne family has offered fine dining in the gracious and atmospheric Mill on the Floss. If you stick with the $30 prix fixe menu it's a Best of the Berkshires.

With its vintage Rock 'n' Roll decor The Moonlight Diner in Williamstown offers a winning combination of comfort food at affordable. It was packed with families for Sunday brunch.

There are too few places in the Berkshires to chill, hang out, and groove to a live band. Adams Ale House with a reported $200,000 in ongoing renovations opened in June. It has steadily become a local hangout in the former Polish community center a stone's throw from St. Stans. While nothing special it offers affordable pub food, flat screen TV's, a large dining room and soon banquet, dance and function rooms.

Located within walking distance of the hospital in Pittsfield, Paul's Restaurant features family style Greek cuisine. In a no frills setting the food is tasty and affordable although portions and ingredients reflect the price. We ordered the Greek standards Moussaka and the Gyro Dinner.

With an abundance of fresh herbs in the garden there was an urge to make a favorite winter pork recipe. But with fresh tarragon a key ingredient. This is an easy, foolproof, quick and delicious meal.

From now until frost we are enjoying fresh pesto made with basil from our thriving herb garden. With the right ingredients it's easy to make and stash in the freezer for a fine meal on a gloomy winter night.

On a day off from playing violin at Tanglewood our musician/ chef decided to tackle barbecued brisket for a family gathering. His approach proves to be quite contrarian. He resists trends for fancy equipment and exotic recipes for rubs and sauces. His approach is to just go ahead and do it. Keep the flame low and slow and all else will be just fine.