New Chef Leading Allium Restaurant + Bar

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GREAT BARRINGTON, Mass. — Mezze Restaurant Group has named Oliver Antunes as its new chef, leading the kitchen at Allium Restaurant + Bar.

Hailing from the Napa Valley where his work highlighted local, sustainable California cuisine and custom tasting menus, Antunes has been leading the kitchen team at the Great Barrington restaurant since mid-July.
 
A graduate of the New England Culinary Institute in Burlington, Vt., Antunes worked locally at Bistro Rouge in West Stockbridge and four-star, five-diamond Wheatleigh Hotel and Restaurant in Lenox for several years. He then moved to Lyon and Paris, France, to pursue his culinary career and held positions of sous chef and chef de partie at two- and three-Michelin-starred Restaurant Le Bec and Restaurant Le Meurice from 2009 to 2012. His most recent experience included sous chef positions at The Restaurant at Meadowood in St. Helena and Calistoga Ranch in Calistoga, both located in world-renowned California wine country.
 
"Oliver is a stellar addition to our culinary team and we are excited to welcome him to our evolving restaurant family," said Nancy Thomas, founder and proprietor of Mezze Restaurant Group. "Our guests have been enjoying his food style at Allium and we look forward to building upon his talent to continue to grow our commitment to great local food and first-rate hospitality in our region."


 
Antunes moved back to the area with his wife to be closer to family and is excited by everything the Berkshires has to offer. His food philosophy focuses on simplicity and is directly aligned with the changing nature of the seasons. His cooking is ingredient-driven with respect for the nature of the product, and his work highlights simple ingredients with strong technique, flavor profiles and flavor combinations. He values creativity, discipline in cooking practice and constant evolution while striving for perfection.

"I have been looking forward to coming back to the Berkshires for a long time, watching it change and evolve more and more toward a culture that emphasizes great locally grown food," Antunes said. "I am very happy and grateful to be welcomed with such excitement and warmth and look forward to creating relationships with local farmers and being part of the community."

As a chef with an appreciation for smaller restaurants and regional cuisine, Antunes is dedicated to the farm-to-table movement while building awareness of Berkshire food culture and an understanding of the region's terroir, part of the growing mission of Mezze Restaurant Group. He will continue the restaurant group's commitment to sourcing ingredients from local farmers, food makers and foragers in the Berkshires and Hudson Valley.

 


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Capeless Students Raise $5,619 for Charity

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — Students at Capeless Elementary School celebrated the season of giving by giving back to organizations that they feel inspired them.

On Monday night, 28 fourth-grade students showed off the projects they did to raise funds for an organization of their choice. They had been given $5 each to start a small business by teachers Jeanna Newton and Lidia White.

Newton created the initiative a dozen years ago after her son did one while in fifth grade at Craneville Elementary School, with teacher Teresa Bills.

"And since it was so powerful to me, I asked her if I could steal the idea, and she said yes. And so the following year, I began, and I've been able to do it every year, except for those two years (during the pandemic)," she said. "And it started off as just sort of a feel-good project, but it has quickly tied into so many of the morals and values that we teach at school anyhow, especially our Portrait of a Graduate program."

Students used the venture capital to sell cookies, run raffles, make jewelry, and more. They chose to donate to charities and organizations like St. Jude Children's Research Hospital, Berkshire Humane Society and Toys for Tots.

"Teaching them that because they have so much and they're so blessed, recognizing that not everybody in the community has as much, maybe not even in the world," said Newton. "Some of our organizations were close to home. Others were bigger hospitals, and most of our organizations had to do with helping the sick or the elderly, soldiers, people in need."

Once they have finished and presented their projects, the students write an essay on what they did and how it makes them feel.

"So the essay was about the project, what they decided to do, how they raised more money," Newton said. "And now that the project is over, this week, we're writing about how they feel about themselves and we've heard everything from I feel good about myself to this has changed me."

Sandra Kisselbrock raised $470 for St. Jude's by selling homemade cookies.

"It made me feel amazing and happy to help children during the holiday season," she said.

Gavin Burke chose to donate to the Soldier On Food Pantry. He shoveled snow to earn money to buy the food.

"Because they helped. They used to fight for our country and used to help protect us from other countries invading our land and stuff," he said.

Desiree Brignoni-Lay chose to donate to Toys for Tots and bought toys with the $123 she raised.

Luke Tekin raised $225 for the Berkshire Humane Society by selling raffle tickets for a basket of instant hot chocolate and homemade ricotta cookies because he wanted to help the animals.

"Because animals over, like I'm pretty sure, over 1,000 animals are abandoned each year, he said. "So I really want that to go down and people to adopt them."

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