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A local leader in equity, André Lynch is channeling his belief that food also creates space for understanding and shared humanity into his new restaurant.
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Lynch was inspired by his mother, Deborah Burchell, a well-known chef and instructor in New York, who raised her children on the flavors of Trinidad.

North Street Restaurant Serving Authentic Afro-Caribbean Cuisine

By Breanna SteeleiBerkshires Staff
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Andre Lynch has transformed the former Lulu's on North Street into a bright and sunny space to serve his Caribbean cuisine.
PITTSFIELD, Mass. — Dre's Global Kitchen is bringing the flavors of the Caribbean to North Street starting this weekend.
 
The new restaurant at 137 North St. is holding its grand opening on Friday and Saturday from 5 to 10 p.m. 
 
Owner and chef André Lynch said the cuisine is straight from his mom's cooking.
 
Deborah Burchell, a well-known chef and instructor in New York, grew up in Trinidad and learned to cook when she was little. Lynch has taken her recipes and also made his own modifications to her cookbook.
 
"Thirteen of us grew up in a household eating home-cooked Trinidadian meals every single day in Crown Heights, Brooklyn, mostly, which is a very thick West Indian or Caribbean community," he said.
 
Once he left New York, he realized not many other places share the influence of his mom's cooking.
 
"Leaving New York, Brooklyn, really opened our eyes to how much Caribbean influence was not in other places."
 
Lynch's background is in education, not cooking. He holds a master's in educational leadership and has held equity leadership roles at in higher education and within the region.
 
But he was looking for something more fulfilling. He knew food was a top priority as he has always loved sharing meals with others and to see the joy on someone's face when they try something new.
 
"All the attacks on DEI, and I was like, this is not feeling as fulfilling or as safe as it once felt right. So how do I shift the gears but still keep the spirit of community like alive and food was that for me," he said. "Even when I was in higher ed, I always hosted gathering some for the community to come and eat my cuisine and have facilitated conversation about issues and challenges, but always resting and aiming towards joy."
 
Lynch had been using the kitchen in the former Lulu's Tiny Grocery at 137 North for more than a year when he started catering as Dre's Global Kitchen. His friend Austin Oliver, who owned Lulu's, decided to close and Lynch was able to takeover the space in September.
 
"I was already utilizing this kitchen as a catering kitchen for the catering business as my commissary. So we had a really good working relationship with that understanding of what I needed in a kitchen and what I needed to operate," Lynch said. "And yet he made the decision to kind of want to step away from that endeavor so he can focus more squarely on his other business. And I was happy to kind of step in."
 
Dre's Global Kitchen was supposed to open in November but there were some challenges with readying the space. Family from all over came to Pittsfield to help him redo the floors, paint the walls, and more.
 
"It's all just a real show of family and the things that we want to imbue within the community, within this space. So, yeah, it moves me quite a bit," he said. "Like, how much we did, what we had to do to make this happen. It's incredible."
 
He hopes that when people try his food, they have a great time making a connection -- whether it's a date night, a lunch with friends, or by themselves.
 
"That's the kind of experience I want people to have when they come in here," Lynch said. "It's not just the connecting with the food, but connecting with the other folks who are also connecting with the food."
 
He hopes restaurant becomes a community hub, a place for people to gather and to break down barriers.
 
"That's what it's really about for me. Like, how do you instill community? How do you practice community? So that's what I view this as, a practice of community, not just of talking about it," he said. "Not just us saying we have a great community here, or saying we want community. This is what it literally looks like to build and practice community."
 
Lynch also plans to have a food truck and hopes to be able to expand his cuisine to other locations in the county.
 
"We definitely imagine a location in South County right at some point, hopefully North County at some point, and then start to kind of spread our wings outside of this area proper," he said. "There's a very high demand for just different types of cultural cuisine within this area. So I think that we fit that niche perfectly."
 
Lynch said the food he and his family will serve is very important to them. Their mother's recipe book will on display and available for order if anyone wants make any of the items on Dre's menu. 
 
"The food that we're offering is like food that is near and dear to our hearts. It's not just a business for us. This is something where we work on pouring our hearts into the cuisine in order to offer that to the community," Lynch said. "And every single recipe is a variation of my mother's recipes, recipes we grew up on that she got from her parents, and they got from their parents."
 
Some of his menu favorites are jerk chicken, braised oxtail, Trinidadian doubles (a curried chickpea dish), and fish and bake that will soon be made with shark, as it is traditionally. 
 
He said he's very outdoorsy, which plays a lot into his meals and which most people might not know about him. 
 
"I'm an avid outdoorsman and urban farmer, I raise meat rabbits and chickens and I ice fish quite a bit," he said. "Just love, love, love the outdoors. So that kind of plays into the cooking aspect. We try to source the very freshest of meats and ingredients. We actually venture about an hour and a half to two hours away to get real quality oxtail."
 
Lynch is looking to work with local farms and other businesses. 
 
The restaurant will be open Fridays and Saturdays for lunch and dinner from 12:30 to 2:30 p.m. and 5 to 10 p.m. and Sundays from 5 to 10 p.m.

Tags: new business,   grand opening,   restaurants,   

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BRPC Exec Search Panel Picks Brennan

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — The Executive Director Search Committee voted Wednesday to move both finalists to the full Berkshire Regional Planning Commission, with a recommendation that Laura Brennan was the preferred candidate. 

Brennan, BRPC's assistant director, and Jason Zogg were interviewed by the committee on Saturday.

Brennan is also the economic development program manager for the BRPC. She has been in the role since July 2023 but has been with BRPC since 2017, first serving as the senior planner of economic development. 

She earned her bachelor's degree from Franklin & Marshall College in Pennsylvania and earned a graduate-level certificate in local government leadership and management from Suffolk University.

Zogg is vice president of place and transportation for Tysons Community Alliance, a nonprofit that is committed to transforming Tysons, Va., into a more attractive urban center. 

He previously was the director of planning, design, and construction at Georgetown Heritage in Virginia, where he directed the reimagining of Georgetown's C&O Canal National Historic Park.

They each had 45 minutes to answer a series of questions on Saturday, and the search committee said they were both great candidates. Meeting virtually on Wednesday, the members discussed which they preferred.

"In my own personal opinion, I think both candidates could do the job and actually had different skills. But I do favor Laura, because she can hit the ground running and with the time we have now, I think she is very familiar with the organization and its strengths and weaknesses and where we go from here," said Malcolm Fick.

"I would concur with Malcolm, especially because she was the only candidate who could speak directly to what's currently going on in the Berkshires, and really had a handle on every aspect of what BRPC does, could use examples, and showed that she actually understood the demographic information when that information was clearly available on the BRPC website, and through other means, and she was the only candidate who was able to integrate our regional data, our regional demographics, into her answers, and so I find her more highly qualified," said Marybeth Mitts.

Brennan was able to discus the comprehensive regional strategy the BRPC has worked on for Berkshire County and said she made sure they included voices from all over the region instead of what she referred to as the "usual suspects."

"That was an enormous priority of ours to make sure that the outreach that we did and the input that we gathered was not from only the usual suspects, but community groups that were emerging in a lot of different corners of the region and with a lot of different missions of their own, and try to encompass and embrace as many voices as we could in that," Brennan said in her interview.

Member Sheila Irvin said she liked Brennan’s knowledge of Berkshires Tomorrow Inc.

"I think that her knowledge of the BTI, for example, was important, because that's going to play a role in the questioning that we did on funding. And she had some interesting insights, I think on how to use that," said Irvin. "And in addition, I just thought her style was important. 

"She didn't need to rush into an answer. She was willing to take a minute to think about how she wanted to move on and she did."

In her interview, Brennan was asked her plans to help expand funding opportunities since the financial structure is mainly grants and the government has recently been withdrawing some interest.

"With Berkshires Tomorrow already established, I would like to see us take a closer look at that and find ways to refine its statement of purpose, to develop a mission statement, to look at ways that that mechanism can help to diversify revenue," she said. "I think, that we have over the last several years, particularly with pandemic response efforts, had our movement to the potential of Berkshire's Tomorrow as a tool that we should be using more, and so I would like to see that be a big part of how we handle the volatility of government funding."

Member John Duval said she has excelled in her role over the years.

"Laura just rose above every other candidate through her preliminary interview and her final interview, she's been the assistant executive director for maybe a couple of years and definitely had that experience, and also being part of this BRPC, over several years, have seen what she's capable of doing, what she's accomplished, and embedded in meetings and settings where I've seen how she's responded to questions, presented information, and also had to deal with some tough customers sometimes when she came up to Adams," said Duval.

"She's done an excellent job, and then in the interviews she's just calm and thought through her answers and just rose above everyone else."

Buck Donovan said he respected all those who applied and said Zogg is a strong candidate.

"I think both and all candidates were very strong, two we ended up were extremely strong," he said.  "Jason, I liked his charisma and his way. I really could tell that there was some goals and targets and that's kind of my life."

The full commission will meet on Thursday, March 19, to vote on the replacement of retiring Executive Director Thomas Matuszko.

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