Norman Rockwell & The Red Lion Inn, Tradition Takes On HimalaSalt, Pink Salt

Stockbridge, MA, the quintessential New England village, is home to the Norman Rockwell Museum, 4 minutes to Tanglewood-summer home of the Boston Symphony Orchestra, The Berkshire Theater Festival, Naumkeg, the famous Red Lion Inn, and a lot of very cool people.

Walking into the Red Lion Inn at Christmas, the traditional decorations, greenery and huge tree are enough to turn Scrooge into a holiday lover. Even more surprising was the chef, Brian Alberg is not just cool, he's hip, pierced, goateed, and talented!

Although I don't haven't eaten veal or pork since before middle school, the HimalaSalt Fingerlings and Confit of Baby Vegetables hit the spot on that icy cold day.

3 Peppercorn Encrusted Veal Chop

HimalaSalt Fingerlings & Confit of Baby Vegetables

Created by Chef Brian Alberg, The Red Lion Inn

Stockbridge, MA, home of Norman Rockwell

Serves 4

4 10-12 oz veal rib chops

2 Tbs. Crushed Peppercorn Blend

2 Tsp. HimalaSalt

1 Tbs. chopped fresh rosemary

Olive oil for searing

Mix salt, peppercorns & rosemary together. Press one side of the chop into the mix to make crust, sear crust side down in hot pan for 3 minutes, turn over and sear the plain side for 3 minutes. Place in 350 degree oven to finish for approximately 10-15 minutes or 130 degree internal temperature.

HimalaSalt Fingerlings

1 lb. fingerling potatoes

4 Tbs. HimalaSalt

2 Tbs. olive oil

1 Tbs. cracked peppercorns

Coat fingerlings with salt, pepper & oil, roast in 350 degree oven for 30-45 minutes or until tender.

Confit of Baby Vegetables

8 ea. baby turnips

8 ea. baby beets

8 ea. baby carrots

2 garlic cloves

½ sprig rosemary

olive oil to cover

pinch HimalaSalt

Clean, peel & snip tops on the vegetables, put in a non-reactive pot with garlic and rosemary, cover the vegetables with olive oil and simmer 30 minutes. Let cool, store in oil until ready to use, this can be done a day prior to use. To reheat, remove from oil and sauté.