Allium Restaurant + Bar on WAMC's Culinary Corner This Week

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GREAT BARRINGTON, Mass. – On Wednesday, March 11, Chef Joe Nastro of allium restaurant + bar will be featured on WAMC Northeast Public Radio’s “Culinary Corner” segment. The segment is first in a series of four radio interviews that will highlight selections from allium’s menu.

The WAMC listening area is home to a vast number of restaurants and every Wednesday at 10:35 a.m., WAMC airs “The Culinary Corner.” A member of the WAMC staff visits with a talented chef from a local eatery and together they teach the listener how to make a dish from the chef’s repertoire. This Wednesday’s segment will spotlight allium’s Celery Root and Apple Soup with Sage Oil featuring locally grown ingredients including celery root and herbs from Indian Line Farm and Farm Girl Farm in Egremont, apples from Green River Farm in Williamstown and local cider from Maynard Farm in Connecticut.

Future segments featuring allium restaurant + bar will include Roasted Beet Salad with Goat Cheese, Pizza Dough from allium’s very popular Ten-Dollar Pizza Tuesdays and Wood-grilled Berkshire Pork with Polenta, Broccoli and Crispy Buttermilk Onions. Selected recipes spotlight locally grown ingredients when possible.

Allium Chef Joe Nastro -- Photo credit Jason Houston


The Culinary Corner can be heard as part of The Roundtable on WAMC Northeast Public Radio frequencies and streamed live at wamc.org. Text versions of the recipes – along with a link to the podcast – can be found at wamc.org/culinarycorner.

Opened in May 2007, allium serves New American cuisine with Chef Joe Nastro’s varying seasonal menu focusing on local, farm-fresh ingredients, and features an exceptional, well-chosen wine list to accompany dinner offerings. Selected as Editors’ Choice in Yankee Magazine’s Travel Guide to New England in 2008, allium has also been awarded Boston Magazine’s Best New Restaurant. The restaurant is located in downtown Great Barrington at 42 Railroad Street, and serves dinner nightly beginning at 5 p.m. allium is a member of Slow Food and Berkshire Grown. For more information, call 413-528-2118 or visit alliumberkshires.com.

The full-service restaurant is part of Mezze Restaurant Group, committed to the ‘buy local’ mission providing a wide diversity of fresh, seasonal foods from neighboring family farms, celebrating the bounty of the Berkshire region. Mezze Restaurant Group also includes Mezze Bistro + Bar of Williamstown, Café Latino at MASS MoCA in North Adams and Mezze Catering, which provides full-service event design and planning. For additional information about Mezze Restaurant Group, visit mezzeinc.com.
If you would like to contribute information on this article, contact us at info@iberkshires.com.

EPA, GE Conducting Vernal Pool Study on Housatonic River

By Brittany PolitoiBerkshires Staff

PITTSFIELD, Mass. — A pilot study will determine the best way to remediate PCBs, or polychlorinated biphenyls, from vernal pools in the Housatonic River. 

Last month, the U.S. Environmental Protection Agency and General Electric held an open house for the Vernal Pool Pilot Study on Reach 5A, a five-mile stretch between the river's confluence and Lenox border.  Despite the rain, several people attended the event at the Berkshire Athenaeum. 

EPA project manager Josh Fontaine explained that it is an evaluation of which remediation method to use for the remaining vernal pools in Reach 5A. 

"We're going to be testing two different methods. One is an excavation method, which we already know has been very successful with another vernal pool cleaned up much earlier in the project," he said. 

"And then the other is the application of two different carbon amendments. It would be the application of powdered activated carbon and the application of granulated activated carbon." 

Ten vernal pools will be cleaned using these methods: five with excavation and five with active carbon; seven additional vernal pools will be monitored as controls. Construction will be complete around October, but the pools will be left to their natural processes and monitored with surveys and sampling for three years. 

Fontaine said there is no frontrunner for methodology. 

"We know the excavation method is effective, but we would like to see if the less invasive method of using the amendment will be as effective for potential use," he said. 

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