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Future of Ice Skating Uncertain At Pittsfield Common

By Joe DurwinPittsfield Correspondent
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Firefighters have volunteered to create an ice rink at the Common, bringing skating back for the first time in five years.

PITTSFIELD, Mass. — The longtime tradition of ice skating at the Common is returning this winter after a five-year hiatus, but it is undecided whether that will continue as the park enters the next phases of redevelopment.

An effort currently under way to ice over the field arose out of a request by a group of local firefighters who are doing the project on their own time. The group opened the hydrants late last week to begin pumping in the large volume needed to fill the 150-foot field with water up to 3 feet deep in places

"We gave them the go ahead, we thought it was a perfect initiative," said James McGrath, the city's parks and open spaces manager.  "Unfortunately, the weather's not really cooperating, but as I understand they're going to try to get out there and really finish the job should the weather hold for us."

Frigid temperatures expected beginning early next week should help set the rink.

The City Council voted Tuesday to accept a recently awarded $400,000 grant for the next of four phases in the redevelopment plan for the First Street park.

Phase 2 will be addressing a lot of work to the foundation of the park, including grading, drainage and electrical conduits that will set the infrastructure for the final two stages, as well as redoing the pathways and all lighting. Construction will begin in July, with the playground side of the park remaining open throughout the work period.
 
Ward 7 Councilor Anthony Simonelli inquired about whether the current effort to have a rink will be the last, as the reconstruction continues.


"It was my understanding that the skating rink was not going to be part of the project in its entirety when its completed," Simonelli asked McGrath. "Is this a one year thing, of the skating rink?"
 
McGrath confirmed that the master plan for the park did not include a formal ice rink. "There was some concern about the damage that a rink might cause to the turf in the great lawn area."

McGrath said that while the city had a detailed plan of what is intended to come out of the next phases of the park redevelopment, it will still be putting it back before the public for additional input before future phases are undertaken.

"If there's real momentum, and folks really want to see an ice rink or the ability to site an ice rink out there, we want to explore that, thoroughly," he said. "It's not off the table, but it's something that we want to look more closely at."

"I'm glad we're going to revisit this conversation," said Councilor Melissa Mazzeo.  

"If its really determined that we won't be siting a rink at all in the future at the Common, I think it's incumbent on the city, and certainly the Parks Commission and the staff of the Community Development office to figure out how we're going to provide winter ice for this community," McGrath told the council.  "We really need to get serious about that once and for all."


Tags: park,   Pittsfield Common,   skating ,   skating rink,   

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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.

Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.

"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."

He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.

Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.

He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.

He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.

"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me." 

Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.

"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal." 

He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.

"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."

He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go. 

"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."

He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.

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