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Mobile Home Rent Control Board was given an update on improvements at Allendale Pines Mobile Home Park through a bird's eye view. The park underwent water and sewer repairs and reconstruction, topped by road paving and reseeded lawns.

Allendale Pines Completes Capital Improvements, Expands

By Brittany PolitoiBerkshires Staff
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New paving in the park is hidden under a layer of snow but enhancements also included an expansion on the north end for more homes. 

PITTSFIELD, Mass. — More than a year after the Mobile Home Rent Control Board approved a rate increase for Allendale Pines, promised improvements have been made and the trailer park has expanded.

Board members received an update on the repairs Monday from Brent White of White Engineering in Pittsfield.

White said D.R. Billings Inc. was hired soon after the rent increase was approved to replace the water and sewer lines throughout the park and repave its existing road system.

He showed the board a drone video of the improvements, displaying restored lawns and paved roads.

"A picture is worth 1,000 words," White said. "And I think this just goes to show that everything that we had committed to when the rent increase was requested and granted has been followed through on."

Board member Alisa Costa said she was pleased with the presentation.

"I do think it looks great, you have fulfilled all the requirements," she said. "I really appreciate that, I love that we now have drones and we got that great bird's eye view."

The three-phase rent increase of $120 was OK'd back in October 2020 to facilitate the capital improvements to the community. This included repaving the roads, reconstructing the water system, and repairing the sewer lines.

The increases started at $50 in the first year and second years and $20 in the third year to raise the lot rent from $220 in 2020 to $340 in 2023. The first increase occurred in April.

Only $68 of the $120 would be a permanent increase and the other $52 would expire at the end of 20 years. The $68 increase would match the projected rate of investment. It would only support the operating expenses of the park and does not include any amortization, owners said.

Along with the completion of capital improvements, the park added 10 new homes to its stock. This was allowed by a special permit that was obtained over the summer.



Nine homes are set to be on a northward expansion of the park and one was built on an existing lot.  A majority of the homes are complete and the last is expected to be delivered this month.

Of the nine homes, six have sold, the seventh is being negotiated, and it is anticipated that the rest will go quickly.

Property manager Teton Management's website lists two remaining homes at Allendale Pines: a double-wide, three bedroom and two bath for a little over $119,000 without sales tax and a larger, three-bedroom and two-bath mobile home for about $145,000 without sales tax.

A resident called into the meeting to inquire about a final coat of pavement on the driveways and was assured that there will be one. He said the improvements "look good."

The board requested documentation of completion, which will be provided after signed off by the city and project engineers.


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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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