Kitchen Blog

Tad Talks

June 10, 2015 by WhiteStone  

The Mind Unleashed tells us that these are some of harmful ingredients that are commonly found in beer:

  • GMO Corn Syrup
  • GMO Corn
  • High Fructose Corn Syrup
  • Fish Bladder
  • Propylene Glycol
  • Monosodium Glutamate (MSG)
  • Natural Flavors
  • GMO Sugars
  • Caramel Coloring
  • Insect-Based Dyes
  • Carrageenan
  • BPA
  • & lots more!

So, they say, when it comes to beer you have to be very careful. Your best option is to find a microbrewery that you can trust. As with everything, try to avoid cheap, low-quality products. Bars may offer Coors Light, Miller Lite or Budweiser specials, but they are cheap for a reason. The rest of the world is banning GMOs everywhere, while the USA is lagging years behind, and only several states offer GMO labeling laws. Choose organic or locally-crafted beer! European beer is most likely to be safe from GMO ingredients, and we have a plethora of bottled choices for you, but unfortunately most other beer contains GMO artificial ingredients, stabilizers, grains, HFCs, and preservatives.

Luckily for beer drinkers, we have a range of really excellent choices in western Massachusetts, and you can find many on tap at our bar. Can’t decide? Have a taste before you buy, or choose a flight.

Make a note that we will be on the Valley Beer Trail on September 10, starting at 5:30!

Meet Chef Ameer Whitmyer

May 13, 2015 by WhiteStone  

Ameer 2We are pleased to announce that Chef Ameer Whitmyer has joined us to head up the kitchen team for Champney’s at the Deerfield Inn. Chef Ameer has extensive cooking experience, having worked on both the East and West coasts, focusing on establishing buyer relationships with local farmers and purveyors. As both a specialized meat and fish chef, Chef Ameer’s passion and knowledge, with the help of his sous chef Joshua Rock, is being conveyed to their team in the kitchen in a careful, inspiring, and articulate way.

Ameer was raised in a stream of cooking culture, and his mentor Chef Typhun Yolak showed him the importance of how cooking connects to everything in a very powerful and contemplative way, how it is primal and visceral, but also artistic and thoughtful. As Chef Typhun demonstrated to him, Chef Ameer believes that what flows through his hands flows through life – from the front of house, to family, to the kitchen: it is all connected and food is the translation of that togetherness.

Ameer’s adult experience began at Whitefish Lake Restaurant in Whitefish, MT, an upscale steak house considered the best restaurant in Montana in the early 2000s. Next he moved to The Phoenix House in Ashland, OR, focusing on local ingredients and French techniques with an Asian flare. His journey in cooking took him to the East Coast where his family was located, and he worked in Doris & Ed’s Classic & Contemporary Seafood Oasis, in Highlands, NJ – a James Beard Award of Excellence and Gourmet Top Tables List restaurant – until this establishment was utterly destroyed by our nemesis Hurricane Irene. From there he went on to Restaurant Nicholas in Red Bank, NJ, a 4-star restaurant and among Gayot’s Top 40 in the US, and then he worked at the Mumford’s Culinary Center, in Tinton Falls, NJ, where the team maintained a 1.5 acre garden growing produce for the kitchen. Ameer studied under Chef Chris Mumford, an early pioneer of the fresh and natural cooking style. His last position before joining Champney’s was at Navesink Country Club in Middletown, NJ, a private club rated among the best in its class in the NY/NJ area.

Chef Ameer has also participated in farm internship programs in the Bay area of northern California and in southern Oregon, and spent a season commercial fishing to understand first hand more about the food source process.

It is important to Chef Ameer to look for variety based on availability and creativity to keep it to the moment. He describes his cuisine as New American, and he interprets that as meaning that America is a place of blended cultures, so while he celebrates tradition here in Deerfield, he also celebrates the flavors that are on hand and available here now. Lemon grass, ginger, piquant peppers, were not grown then, but are grown here in this valley today, and that is New American to him – the blending of the best flavors of the traditional and the new.

Chef Ameer does not really have a signature dish because he says often that means relying on one thing year upon year. He is as happy making a meal of a big bowl of soup and a platter of grilled sandwiches with his family, as he is bringing well-loved favorites back into the kitchen, but his favorite dish is the best of the now and of today.

We hope you come back soon to try the new spring menus. The porch is now open when the weather is fine, and good dogs are welcome to sit there with you while you eat after your stroll. There are fresh, light, seasonal cocktails on the constantly changing wine and beer list, and Kathleen is always coming up with new dessert ideas.

You can make a reservation on line, or you can call us at 413-772-3087.

Cheers!

New Kids’ Menu

by WhiteStone  

Comin soon - May 15

$11 complete meal for 11 and under

kids menu 5 15

New Draught Beer for the Local Line-up

April 25, 2015 by WhiteStone  

Thank you for the photo, Abandoned Building Brewery!

Thank you for the photo, Abandoned Building Brewery!

We found our way to the Abandoned Building Brewery in Easthampton recently. We had read the really interesting story of how brewer and owner Matt Tarlecki came to be in this place, and we felt compelled to track down his brewery.

The directions on the site are very careful to guide you over mega potholes and around fire hydrants down towards the river where this old brick building stands. It was like finding a secret haven behind the double doors of the grey cinder block entrance way. You push these open and find yourself in a long corridor stretching to the left and right and lined with closed doors. We heard sounds of good cheer and on opening the correct metal door we were in the brewery itself: huge metal tanks, bare brick walls, a comfy area with sofas and tables like giant wooden bobbins, and a wooden counter for growler refills and tastings.

We had a flight of the four beers that were available and will probably have the Dirty Girl IPA as one of the draught choices soon. Great name! Great beer!

This is the blurb from Matt’s website:

Dirty Girl IPA

6.7% ABV – 60 IBU

An American IPA made with 5 hop varieties that impart big citrus and pine characteristics to the aroma and flavor. A medium malt backbone and subtle malty sweetness provide balance for the hop bitterness which is neither harsh nor astringent. Dirty Girl IPA is named to celebrate the awesome ladies in agriculture that make beer possible.

Article in The Huffington Post by Julie R Thomson

March 26, 2015 by WhiteStone  

Organic vegetablesThis is such a heart-felt and well-researched article by Julie R Thomson on “15 Delicious Reasons Western Mass Deserves Some Serious Food Cred” that appeared in The Huff Post on 3/19/15. We wanted to post it for more people to read, because we love that Ms Thomson recognizes and appreciates all the reasons a place such as Champney’s Restaurant & Tavern sources as locally as possible and delights that area growers and producers are diverse enough to bring us lemongrass, specialty chili peppers, and exotic herbs, along with the fiddleheads, asparagus, berries, maple syrup and seasonal fruits and vegetables as they roll through the growing seasons.

We buy from dairy from Mapleline and heritage grain flour from Four Star Farms and are on The Valley Beer Trail with local draught beers on tap. We are a founding member of CISA’s Local Hero movement, and truly believe that if you don’t eat the view, it could be lost to us forever.

This is her article below, and for the wonderful photos, please follow this link

“A list of the best culinary destinations in the world would probably not mention the Pioneer Valley, located in Western Massachusetts. With culinary powerhouse cities like New York City, Paris and Lima as competition, this small region is devoid of tourists and doesn’t stand a chance of making it on the map. But it absolutely should.
The Pioneer Valley, which is made up of Franklin, Hampden and Hampshire counties, is heavily populated with farms. Small farms. Family farms. The kind of farms we hope our food comes from, even though we know it’s usually grown on large industrial farms like you’d find in Arizona, where our winter lettuce is produced. These small family farms mean great ingredients, and an even greater sense of community. All of that translates into so many delicious things to eat.

While the fine dining scene might be lacking — its restaurants cater mainly to the large college population — the amount of good food to eat certainly isn’t. Here are 15 reasons you’re going to wish you lived in this part of the country.

• 1 No one does CSAs like the Pioneer Valley does CSAs.
Fruit and veggie CSAs are just the beginning. You can find multiple meat CSAs and even local grain ones, too. There is a way for everyone to participate in community supported agriculture here. Many farms even work with SNAP — a government program that offers nutrition assistance to millions of eligible, low-income individuals — making farm fresh food accessible to as many people as possible.

• 2 You can still get your milk delivered here…
…In a milk truck. Seriously. Hadley’s Mapeline Farm delivers their milk plus other common household grocery items like coffee, cheese and butter. It’s cute. It’s nostalgic. But it’s also life-saving during the weeks that you just can’t make it to the store.

• 3 The Valley might not make the best-pizza list, but Hungry Ghost does us proud.
Hungry Ghost Bread not only bakes up fresh loaves and pastries daily — made mainly with local grain, of course — but they make one mean pizza pie. Only available Wednesday through Sunday, you have to be sure to get your order in early because they almost always sell out.

• 4 Our farmers markets are better than yours.
Not even New York City’s Greenmarket can compete with the bounty of fresh produce, locally-made goods, music and general good cheer that can be found at the plethora of farmers markets in the Pioneer Valley. One look at Amherst Farmers Market is proof of that.

• 5 One single donut from Atkin’s Farm can sustain you for a week.
Atkin’s Farm does not hold back when it comes to their baked goods. These donut are as heavy as they are good.

• 6 Honor-system farm stands are still a real thing.
With no one manning the booth, you can seriously just take your pick of produce and leave your money in a box. Bonus: They’re cheap, too.

• 7 THIS alfajor is made here.
Words cannot describe the greatness that lies underneath that chocolate shell pictured above, but you should know that it includes the thickest, densest layer of dulce de leche we have ever seen. This favorite Latin American sweet is made by Chilean Sweets in Sunderland. It is more than memorable. (Lucky for you they’re available on Etsy.)

• 8 Asparagus grows more rampantly than wildflowers.
It’s everywhere. Once spring time hits, you can find asparagus for sale at small road-side farm stands all over the region. The season has never tasted so good.

• 9 Ice Cream stands are EVERYWHERE.
Thanks to the high percentage of diary farms in the area, there is no shortage of milk. And therefore, no shortage of fresh-made ice cream.

• 10 The region has its own Valley Beer Trail.
The People’s Pint, Berkshire Brewing Company and Fort Hill Brewery are just the tip of the iceberg for local beer. There are too many great, small local breweries to count and a great number of places to drink that local beer. There’s even a trail map to help you find (er, drink) it all.

• 11 Two words: Cider. Slushies.
Cider is big in New England. And cider slushies are our best kept secret.

• 12 The chocolate croissants baked by Woodstar Cafe rival the best in Paris.
A bold statement, for sure. But come to Woodstar Cafe in Northampton and see for yourself.

• 13 When you have good dairy cows, you have great cheese.
And man is the Pioneer Valley spoiled with cheese — like with the creamy Hilltown Blue from Grace Hill Farms. When you live here, it’s hard to find a reason to splurge on imported cheeses anymore.

• 14 We have a true old-school butcher in Northampton.
Sutter Meats isn’t just old school in that it’s a traditional butcher shop, but it has dedicated itself to providing sustainable meat to its costumers the way butcher shops used to. The husband-and-wife team that operates Sutters work closely with farmers to guarantee the best and healthiest meat options.

• 15 Eating locally is not just a buzzword, it’s a way of life.
And a fairly easy one to follow to considering how many farms are found in the three counties that make up the area — and how hard organizations like CISA work to ensure that farmers and their local communities are united. It’s a beautiful thing.”

Burns Night Supper

December 15, 2014 by WhiteStone  

Burns - dwightWe will be celebrating Burns Night on Saturday, January 28th, the weekend day closest to the great man’s birthday. Come and ginger up your January starting at 5:30 pm with an evening of tradition and fun as we celebrate our annual Burns Night with the music, supper, poems, and songs that have been part of this event since 1801. Emcee par excellence and renowned bagpiper Eric Goodchild will be here again to show us all how deftly he can stab that haggis!

Space is limited, but you can book now at www.brownpapertickets.com search The Deerfield Inn, click on Robert Burns Supper, click on the picture of the Bard himself, click on purchase tickets. Kilts, ghillies, tartan scarf, plaid sash, sporran, sgian dubh – bring it all out if you have it and wear it with pride!

PS Some rooms just for Burns Supper merrymakers are being held at a rate to make a Scotsman smile. Call us at 413-774-5587.

A Helping Hand for the Holidays

December 5, 2014 by WhiteStone  

2012-01-01 00.00.00-31Do you remember that last December we collected shoes for an area charity that had that particular need? This year we hope to fill the base of our trees with gifts for all those whom Community Action helps throughout the year, but with an urgent need over the upcoming holidays. They have individuals and families they help with housing and food, but they also need toys to hand out for the holidays, bedding, and warm clothes.

If you can bring an unwrapped toy, a cozy blanket, non-perishable food items, clothes for all ages, we will make sure to deliver any generous gift you bring to Community Action.

Please think of bringing something over when you come for your holiday party, for a drink at the bar, or a bite to eat. You will be bringing joy to others which of course will bring joy to you! AND we will love you forever for being so kind and thoughtful.

Baking Contest

November 24, 2014 by WhiteStone  

Christmas backgroundKing Arthur Flour is sponsoring Historic Deerfield’s second annual “Heritage Recipe Baking Contest.” The deadline to enter the contest is Wednesday, November 26th. If your recipe is chosen as a finalist, the contest date is Saturday, December 6th.

In a nutshell (pie shell), the contest is about sharing a family story about a special baked good that has special meaning for your family. You also have to share the recipe with us. It does not have to be a HISTORIC recipe, but a recipe with history in your family. Do you make the same special cookies every Christmas or holiday with a recipe that has been handed down in your family? How about birthday treats or special baking that you do with many generations of your family? If I could submit a recipe, I would choose our mince pie cookie recipe because my mum and I used to make these every Christmas to share with neighbors who came to call throughout the month of December. A cookie for good luck as well as a glass of mulled wine! I still make them for December and make a wish on the first bite of each and every one!

Here is the link to a website about the contest:

http://www.historic-deerfield.org/event/heritage-recipe-baking-contest/

Monday Night Football

October 22, 2014 by WhiteStone  

FootballMonday Night Football! Have a brew, a bite, and watch the game! We have a very large television in the fireplace sitting area in Champney’s, as well as two smaller ones up inside the soffit of the bar.

Karl keeps the draught beer lines really clean so the beer on tap tastes just as the brewer intended it to, coming out at the right temperature, with the right body and color. Enjoy a pint with a friend – either one of the twelve draught beers (six local), or one of the numerous beers in the bottle from the US and across the world. Mug Clubbers – this is a good time for you to take advantage of your 20oz tankard for a 16oz price!

  • November 3 – Indianapolis at NY Giants, MetLife Stadium
  • November 10 – Carolina at Philadelphia, Lincoln Financial Field
    November 17 – Pittsburgh at Tennessee at LP Field
  • November 24 – Baltimore at New Orleans, Mercedes-Benz Superdome
  • December 1 – Miami at NY Jets, MetLife Stadium
  • December 8 – Atlanta at Green Bay, Lambeau Field
  • December 15 – New Orleans at Chicago, Soldier Field
  • December 22 – Denver at Cincinnati, Paul Brown Stadium

New Seasonal Beers!

September 9, 2014 by WhiteStone  

new beerNew beers on tap – limited seasonal production- when they’re gone they’re gone!

ROADSMARY’S BABY PUMPKIN ALE ~ Two Roads Brewing, Stratford, CT

Traditional pumpkin ale with a Two Roads spin, aged in rum barrels for added complexity and depth of flavor. A smooth drinking ale with notes of pumpkin, spices, vanilla, oak and a touch of rum.

Style: Pumpkin Ale | ABV: 6.8% | IBU: N/A

OKTOBERFEST LAGER ~ Berkshire Brewing Company, Deerfield, MA

Aged for months prior to release and true to tradition, this Märzen-style lager is brewed using German hops and yeast. Its orange-amber hue reminds us of fall foliage, and its elegant and complex malt structure produces a smooth drinkable brew. It finishes with hints of spice and a subtle hop flavor, just enough to entice you to have another.

Style: Märzen / Oktoberfest| ABV 6.8% | IBU 30

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