Caroline Fidanza takes over Dream Away Lodge kitchen with creative seasonal fare

"“I don't want it to feel like, 'Ooh, now we're going out for dinner. I want it to sort of feel like you're eating in somebody's house, or like eating in the backyard - it should feel like sort of an extension of what this place presents itself as ... I want the food to kind of reflect this spirit of anything goes,” Fidanza said."

"“As such, Fidanza wants the food to be in harmony with the dynamic nature of the place - to enhance the experience, rather than define it. She wants it to be 'enjoyable and light-hearted' as a comfortable addition that doesn't ask too much of its customer.”"

"“Visitors were able to get their first taste of Fidanza's new menu when the Dream Away opened for the season on May 6, kicking off with an Open Music Night as part of its regular slate of visiting musical acts. The new menu was still being finalized when The Eagle caught up with Fidanza in April, but prospective diners can expect a seasonal menu with farm-to-table ingredients at the heart of every dish, Fidanza said.”"

Chef Caroline Fidanza takes over the kitchen at Dream Away Lodge in Becket and aims to make the food fit the venue’s distinctive energy. The roadhouse setting includes concert culture, late-night wandering, and gathering around fire pits, so the menu is intended to enhance the experience rather than dominate it. Fidanza wants meals to feel enjoyable and light-hearted, like eating in someone’s house or backyard, and to act as an extension of the place’s spirit. The lodge opened for the season on May 6 with an Open Music Night, and the menu is built around seasonal farm-to-table ingredients.

Read at The Berkshire Eagle