It was a very short distance from the farm to the kitchen to the table when Heirloom Fire and Magdalena Events collaborated with Mill River Farm to host "An Evening in the Country" dinner on Saturday, July 30th in the Berkshires in Western Massachusetts.

Chef Jim Gop, founder of Heirloom Fire, brought his skillets, caldrons, and Argentine-style gear for the mid-summer asador feast. Mill River Farm supplied their own organic eggs and poultry; five potters from the region provided bowls and dishes; and event planner Magdalena Mieczkowska coordinated and styled the event with unique props to complete the overall vibe of the evening.

An Evening In The Country

Cooking Old World style over open flames. Heirloom Fire and Magdalena Events hosted "An Evening in the Country" dinner at Mill River Farm in the Berkshires.

Kitchen with a View

The prep kitchen overlooked the hills of the southern end of Berkshire County.

Chef Jim Gop of Heirloom Fire

Gop grew up in the Berkshires and opened his Heirloom Fire catering business in 2015. As a chef, blacksmith, and knife maker, he's involved with all aspects of building the equipment.

Cooking a la Plancha

Heat above and below -- vegetables cooking on the Infiernillo outdoor grill.

Mill River Farm

Mill River Farm hosted the dinner. They are a certified organic farm whose eggs and poultry were incorporated into the menu.

Farm-to-Table

The costumes of the crew added to the vintage vibe.

Hilltop Cocktail Hour

Cocktails, wine, an array of pickles, cheeses, and charcuterie awaited guests atop the farm.

Local Ingredients

The cocktails used some local hooch by Berkshire Mountain Distillers.

Cocktail Spread

Jim Gop pickled vegetables and made charcuterie to pair with the cocktails.

Local Artisans' Pottery

Heirloom Fire partnered with a collective of potters from the northern Berkshires and southern Vermont to bring a unique beauty to the evening.

Shelter from the Storm

Unpredictable New England weather meant making contingency plans for rain.

The Hosts

Every detail was overseen by chef Jim Gop and event planner Magdalena Mieczkowska.

Rooster Proscuitto

Jim made charcuterie from a rooster raised on the farm.

Chicken and the Egg

The cured rooster was served with a Mill River Farm egg in a basket, shitake mushrooms, a pile of salt, and a hearty bread.

Farm Greens

A field salad with beets and Cricket Creek Farm cheese served on plates made by potters from Williamstown, MA.

Hearth-Roasted Chickens

Rotating chickens are grilled in a Hearth Basket. "We use it for several items and it is essentially the heart (and hearth) of our kitchen," says Gop.

Roasted & Ready to Go

Roasted organic chickens from Mill River Farm ready for carving.

Kettle on the Fire

Stirring Einkorn wheat berry risotto on the fire.

Einkorn Risotto

Gop served the risotto with heirloom zucchini and cherry tomatoes, "Einkorn is considered to be the oldest variety of wheat. It has been found in Egyptian tombs and has never been hybridized."

Fire & Rain

Rye Shortbread For Dessert

Rye shortbread was baked in a fire-roasted oven and served with ricotta panna cotta, honey brittle, and dry milk. The hook tool was specifically created by Jim to move hot pans and slide the hot trays.

Making New Friends

Sharing the bounty at communal tables means conversations with old and new friends.

Photo Credit: ©Find. Eat. Drink.

ORGANIZED BY

Heirloom Fire | Website

Magdalena Events | Website

Mill River Farm | Website

HANDMADE POTTERY BY

Stephanie Boyd Works | Website

Amrita Lash Pottery | Website

Jackie Sedlock Pottery | Website

Groundwork Pottery | Website

Sandraware POTTERY | WEBSITE

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