The food – it’s simply delicious!

Referred to as “all-world cuisine,” Blue Heron Chef Deborah Snow has evolved a menu inspired by her eclectic palate and interest in melding flavors. She refers to having attended the “Nana School of Culinary Arts.” In plain English, she learned to cook from her grandmother and other grandmothers she met over the years.

The Blue Heron’s food is inspired by flavors of the world and incorporates local seasonal produce and organic meat. Beautifully presented dishes showcase the exceptional creativity of the kitchen staff.

 

“Majestic, regal, and beautiful … could equally apply to the wonderful restaurant of the same name.”
—The Phantom Gourmet

P A S T   E V E N T S
• Mother’s Day 2007
• Seeds of Solidarity Brunch 2007
• Food Bank of Western Massachusetts Benefit 2007
• Easter Sunday 2007
• St. Patrick’s Day Music Celebration 2007
• Valentine’s Day 2007
• New Year’s Eve 2007
• Thanksgiving Dinner 2006
• Spanish Wine Dinner November 2006
• Graduation Celebrations May 2006
• Wild Irish Women Dinner Theater St. Patrick’s Day 2006
• Table & Vine Joseph Phelps Wine Dinner 2005
• Women’s Fund of Western Massachusetts Benefit 2005