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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Pittsfield School Committee OKs $87M Budget for FY27

By Brittany PolitoiBerkshires Staff

PITTSFIELD, Mass. — The School Committee has approved an $87 million budget for fiscal year 2027 that uses the Fair Student Funding formula to assign resources. 

On Wednesday, the committee approved its first budget for the term. Morningside Community School will close at the end of the academic year and is excluded. 

"This has been quite a process, and throughout this process, we have been faced with the task of closing a $4.3 million budget deficit while making meaningful improvements in student outcomes for next year," interim Superintendent Latifah Phillips said. 

"Throughout this process, we've asked ourselves, 'What should we keep doing? What should we stop doing? And what should we start doing?' I do want to acknowledge that we are presenting a budget that has been made with difficult decisions, but it has been made carefully, responsibly, and collaboratively, again with a clear focus first on supporting our students."

The proposed $87,200,061 school budget for FY27 includes $68,886,061 in state Chapter 70 funding, $18 million from the city, and $345,000 in school choice and Richmond tuition revenues.  It is an approximately $300,000 increase from the Pittsfield Public Schools' FY26 budget of $86.9 million. 

The City Council will take a vote on May 19. 

Thirteen schools are budgeted for FY27, Morningside retired, and the middle school restructuring is set to move forward. The district believes important milestones have been met to move forward with transitioning to an upper elementary and junior high school model in September; Grades 5 and 6 attending Herberg Middle School, and Grades 7 and 8 attending Reid Middle School. 

"I also want to acknowledge that change is never easy. It is never simple, but I truly do believe that it is through these challenges that we're able to examine our systems, strengthen our practices, strengthen our relationships, and ultimately make decisions that will better our students," Phillips said. 

Included in the FY27 spending plan is $2.6 million for administration, $62.8 million for instructional costs, $7.5 million for other school services, and $7.2 million for operations and maintenance. 

Assistant Superintendent for Business and Finance Bonnie Howland reported that they met with Pittsfield High School and made two additions to its staff: an assistant principal and a family engagement attendance coordinator.

In March, the PHS community argued that a cut of $653,000 would be too much of a burden for the school to bear. The school was set to see a reduction of seven teachers (plus one teacher of deportment) and an assistant principal of teaching and learning, and a guidance counselor repurposed across the district; the administration said that after "right-sizing" the classrooms, there were initially 14 teacher reductions proposed for PHS. 

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