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John Andrews Restaurant

by Penny Michels

Since May of 1990 Dan Smith has been creating unique, fresh and delicious food at John Andrews Restaurant in his tiny, thirteen by eighteen foot kitchen.  This Iowa born, award winning chef is known for dishes using products from local farms to produce signature risotto’s, house-made ravioli’s and some of the most flavorful confits in the region.
Reviewers from east to west coast have expressed their delight with phrases such as, “top notch,” “ definitely in the top three in the Berkshires” and “ a fantastic seafood stew that could have been at home in Hanoi or Hillsdale”. Known for its relaxed yet meticulously presented meals, John Andrews Restaurant is in a sprawling old colonial on Route 23 in South Egremont, MA.
In March 2012, chef Dan, along with 5 other chefs in the Berkshires, was asked to prepare a six-course meal at the James Beard House.  The event, “Preserving the Berkshire Harvest”, featured his house-made ravioli using High Lawn Farm ricotta, smoked lamb pancetta from Lila’s Mountain Lamb and Taft Farms late season tomatoes.
Dan has generously shared this entree recipe for eight with Bon appetite!


24 Large Diver Sea Scallops
2 Leeks
1 Head Cauliflower
2 Cloves Garlic, minced
1 & 1/4Cup Olive Oil
4 ounces Pancetta, Chopped
1/2 Cup Heavy Cream
¼ Cup Grated Parmesan
1 bunch Scallions
1 tablespoon chopped Parsley
Sea Salt

Preheat the oven to 400

  1. Trim cauliflower and cut into florets. Using a mixing bowl toss cauliflower with garlic, ¼ cup olive oil and 2 teaspoons of sea salt. Spread cauliflower out onto a sheet tray and bake in the oven for 30 minutes until cauliflower is tender.
  2. Trim and wash scallions, season with 1 teaspoon sea salt and 2 tablespoons of olive oil. Using a grill char scallions or roast in the oven until tender. Cool scallions and using a blender puree with ¾ cup olive oil, makes approximately 1 cup of scallion oil. Using half of the scallion oil for this recipe.
  3. Slice leeks in half length wise and then slice across each half into ½ inch strips. Rinse leeks well and place into a non-reactive sauce pan with a pinch of sea salt. Cover and on medium high heat bring leeks to a simmer for 10 minutes. Stir leeks ever couple of minutes. Remover lid and reduce heat to medium and cook leeks until tender and most of the liquid is reduce.
  4. Using a small sauce pan render pancetta until brown and crispy. Drain pancetta well and add to leeks. Add roasted cauliflower to leeks and pancetta. Bring cauliflower mixture up to a simmer and stir in heavy cream. Reduce cream to coat cauliflower, stir in parmesan and parsley.
  5. Using a large stainless steel or cast iron pan over medium high heat. Season scallops with sea salt and sear 1 minute per side. Divided scallops and cauliflower and drizzle with half of the scallion oil.

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