Business Briefs: Williams Inn opens; Red Lion Inn welcomes Burnell; Miss Hall’s hires dean; new Greenagers board member; Salisbury Bank Community Day
Williams Inn re-opens at new location
Williamstown — Thursday, Aug. 15, marks the opening of the new three-story, 58,000-square-foot, 64-room Williams Inn. The new inn is located on the corner of Latham and Spring streets.
The Williams Inn features a full-service restaurant and bar, a fitness center, and a combined 3,200 square feet of meeting and event space with natural lighting and transitional indoor/outdoor options. The exterior features a 3,500-square-foot greenspace that can be tented for seasonal outdoor functions, offering year-round outdoor activities for guests and visitors alike. The inn’s 62-seat restaurant, the Barn, is run by executive chef Kevin DeMarco, previously of Newport Restaurant Group, and offers a menu of locally sourced American classics. A diverse range of contemporary art has been integrated into the property, created by artists Barbara Takenaga, Laylah Ali and others.
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Burnell named executive chef at Red Lion Inn
Stockbridge — Robert Burnell has been appointed executive chef of all dining venues at the Red Lion Inn. In his new role, Burnell oversees the day-to-day culinary operations of the main dining room, Widow Bingham’s Tavern, the Lion’s Den and the seasonally open courtyard.
In addition, Burnell will collaborate with Brian Alberg, Main Street Hospitality Group’s vice president of culinary development, on all future food- and beverage-related development, including specialty menus for Inn guests and private parties.
With nearly 20 years in the food, beverage and hospitality industries, Burnell was previously the executive chef at Gedney Farm in New Marlborough. Burnell’s additional hospitality experience includes five years as a property developer for Berkshire Hotels Group.
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Miss Hall’s School names dean of equity and inclusion
Pittsfield — Miss Hall’s School has announced the hiring of Paula M. Lima Jones of Amherst as its first dean of equity and inclusion.
In this new role, Lima Jones will provide direction and leadership for diversity, equity and inclusion initiatives at Miss Hall’s, working closely with students and adults to facilitate a culture of inclusivity on and beyond the MHS campus. A member of the senior leadership team, Lima Jones will join the dean of academics and faculty as well as dean of students to launch new DEI programming and strengthen ongoing institutional efforts toward achieving MHS’ strategic goal of inclusive community.
From August 2006 to May 2014, Lima Jones served as director of the Office of Diversity Initiatives at Dickinson College in Carlisle, Pennsylvania, where she provided strategic leadership for the college’s diversity programming. From July 2014 to July 2016, Lima Jones was racial justice program manager at the YWCA Boston, where she led workshops and training and grew a signature dialogue facilitation program. Most recently, she served as a teacher’s assistant at Spring Street Preschool in Amherst. She holds a master’s degree in community psychology and social change from Penn State Harrisburg and a bachelor’s degree in psychology from Emory University.
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Greenagers welcomes Kelly Baxter Spitz to its board of directors
Egremont — Kelly Baxter Spitz of Sheffield has joined the Greenagers board of directors.
Baxter Spitz is the director of advancement at Indian Mountain School in Lakeville, Connecticut. She is the past director of development at Kripalu Center for Yoga & Health, and she has served in other development roles at Community Health Programs, Berkshire Taconic Community Foundation, Albany Medical Center and other organizations. Baxter Spitz holds a bachelor’s degree in marketing and management from the UMass Amherst Isenberg School of Management. She will serve as chair of the Greenagers development committee.
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Salisbury Bank to hold Community Day
Millerton, N.Y. — Salisbury Bank will hold a free Community Day Saturday, Aug. 17, from 9 a.m. to noon at its Millerton location. Each participant may bring up to four boxes of paper (no binders) for shredding by Legal Shred personnel. All shredded paper will be recycled.
Participants are asked to consider contributing a donation of nonperishable food items including canned goods, cereal, macaroni and cheese, cake mix, peanut butter, mayonnaise, ketchup, mustard and tomato sauce. Household necessities such as paper towels, diapers, shampoo and soap are also appreciated. The donated items will be distributed among local food pantries.
For more information, call Salisbury Bank at (518) 789-9802.