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Chef Daniel Jackson is bringing back Sunday brunch and has plans for switching up the menu at the Williams Inn.

New Chef Jackson Changing Up Menu at Williams Inn

By Jack GuerinoiBerkshires Staff
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WILLIAMSTOWN, Mass. — The Williams Inn is looking toward the future with the addition of chef Daniel Jackson and the return of Sunday brunch.  
 
"We got into this industry because we like to make people happy. So let's do that even though we are up against a pandemic," Cory Amman, the inn's director of sales said. "I think chef Dan has that same passion and desire ... I think he is passionate about people loving food and making that creation for them."
 
Jackson, who moved back to the area this summer, has more than 25 years of culinary experience. He most recently was a private chef for a former U.S. ambassador. His assignments brought him to exclusive destinations throughout the United States, where he planned and executed a wide range of events for dignitaries and celebrities. 
 
He has been an executive chef at various luxury resorts and inns located throughout the Northeast and the state of Florida, including the Woodstock Inn & Resort in Woodstock, Vt., and the Colony Beach and Tennis Resort in Longboat Key, Fla. Jackson holds an associate of occupational studies degree in culinary arts from the Culinary Institute of America.
 
"I came back to the area and was really looking to do something in the area," Jackson said. "This position came up, and it was perfect ... I have been in Williamstown many times in my life, and I really like this area. It was the perfect opportunity at the perfect time." 
 
Jackson will coordinate, supervise and direct all activities of the culinary department at the inn and its restaurant, the Barn Kitchen and Bar.
 
General manager Kevin Hurley said Jackson resonated with the Williams Inn management team during the hiring process.
 
"With everything and the pandemic going on, we were very fortunate to get a very interesting group of resumes. Obviously, finding a great chef is a critical position in our growth strategy and we felt really lucky," he said. "With Dan's connection to the area and everything he has touched in his career ... really made him stand out ... so we are happy to have him."
 
With Jackson comes the return of Sunday brunches at the Williams Inn, kicking off in earnest on Feb. 7, Super Bowl Sunday.
 
"It is a very interesting menu. We have a lot of eggs Benedict-style dishes, a stuffed brioche, French toast with blueberry maple syrup," he said. "It is a nice menu, and I think the local clientele really needed a place to go to have brunch on a Sunday so we decided to target this as my first little project."
 
The Williams Inn is still open for dinner Wednesday through Sunday. Capacity is limited to meet COVID-19 regulations. Jackson said he has already made some changes to the menu that mixes regional American with Thai, Japanese, and even Jamaican dishes.
 
"The menu needed something right away so I was able to make a few initial changes ... when we get into the spring menu, I have it pretty much set, it is going to be exciting," he said. "The freshest ingredients I can find, local ingredients, simply prepared. Tastes and textures are really important and just the elegance of the presentation."
 
He plans to phase in more dishes as time goes on.
 
Amman said as new items are phased into the menu, the restaurant will also make changes and continue to adapt to post-COVID-19 world.
 
"We have been through so much negativity, and I think if we are not optimistic and we are not positive we will just stay in this same realm of negativity," he said. "So as a restaurant and a leader in the community I think it is important to put that optimism out there. Restaurants and hospitality have learned so much in the past year in how to be flexible." 
 
Jackson said he is thankful for a management team that has allowed him to tinker with the menu and build his small kitchen team.
 
He also has an interest in education and upon moving back to the region, took a job at a vocational school. He said he reconnected with teaching the culinary arts and some of his former students are already on his hire list.
 
"Not only am I passionate about food, but I am passionate about teaching ... and teaching young people how to cook," he said. "My whole philosophy in the kitchen is to be a team leader and I am glad to be able to put that team together."
 
Amman said there is real excitement in the community about Jackson, and he thinks he will raise the level of all area restaurants.
 
"People are still a little nervous about dining in a restaurant but the positive feedback has been amazing. I think everybody is waiting to see what we are going to do next," he said. "With Dan's background, there is a sense of excitement of what he brings to the community ... I think he is going to bring this restaurant to a level that people have not seen before."

Tags: business changes,   chef,   williams inn,   

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Mount Greylock School Committee Votes Slight Increase to Proposed Assessments

By Stephen DravisiBerkshires Staff
WILLIAMSTOWN, Mass. — The Mount Greylock Regional School Committee on Thursday voted unanimously to slightly increase the assessment to the district's member towns from the figures in the draft budget presented by the administration.
 
The School Committee opted to lower the use of Mount Greylock's reserve account by $70,000 and, instead, increase by that amount the share of the fiscal year 2025 operating budget shared proportionally by Lanesborough and Williamstown taxpayers.
 
The budget prepared by the administration and presented to the School Committee at its annual public hearing on Thursday included $665,000 from the district's Excess and Deficiency account, the equivalent of a municipal free cash balance, an accrual of lower-than-anticipated expenses and higher-than-anticipated revenue in any given year.
 
That represented a 90 percent jump from the $350,000 allocated from E&D for fiscal year 2024, which ends on June 30. And, coupled with more robust use of the district's tuition revenue account (7 percent more in FY25) and School Choice revenue (3 percent more), the draw down on E&D is seen as a stopgap measure to mitigate a spike in FY25 expenses and an unsustainable budgeting strategy long term, administrators say.
 
The budget passed by the School Committee on Thursday continues to rely more heavily on reserves than in years past, but to a lesser extent than originally proposed.
 
Specifically, the budget the panel approved includes a total assessment to Williamstown of $13,775,336 (including capital and operating costs) and a total assessment to Lanesborough of $6,425,373.
 
As a percentage increase from the FY24 assessments, that translates to a 3.90 percent increase to Williamstown and a 3.38 percent increase to Lanesborough.
 
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