Old Crow Medicine Show to Perform at Mahaiwe

GREAT BARRINGTON, Mass. — The Mahaiwe Performing Arts Center in Great Barrington has announced jazz virtuoso Paquito D’Rivera will perform on Saturday, April 5.

A 16-time Grammy and Latin Grammy winner, Paquito D’Rivera is celebrated for his fusion of jazz, Latin jazz, and classical music. The NEA Jazz Master and Havana-born musician has an illustrious career as a soloist, composer, and founding member of groundbreaking ensembles like Irakere and the United Nation Orchestra. Tickets for his April 5 performance are priced between $43 and $63, with discounts for Mahaiwe Members and individuals under 30, stated a press release.

Tickets can be purchased at mahaiwe.org, by phone at 413-528-0100, or in person at the Box Office, open Wednesday through Saturday, noon to 4 p.m.

Youth tickets for attendees aged 30 and under are available for $15. For more information on membership benefits and ticketing, visit mahaiwe.org/membership.

The Station in Lee Fuses New Flavors With Iconic Restaurant

By Breanna SteeleiBerkshires Staff
12:40PM / Monday, April 07, 2025

The former train station has been renovated since November and has a similar atmosphere to when it was Sullivan Station for more than three decades.

LEE, Mass. — The proprietors of the popular Charlie's Bistro Bus food truck have opened a new restaurant in the old train station.

 

Appropriately called "The Station," Anandkumar Singh and Kevin Orozco, and a third partner, Sonu Rahman, opened the gastropub in late February. 

 

Singh said he wants people to feel like family at The Station while they're served good food with the best ingredients and best service.

 

"The whole goal is about holding the community together with food connections," he said. 

 

The fusion menu offers a range of global dishes along with American favorites for lunch, dinner and "last call." 

 

The partners want offer fare that they didn't see much of in the Berkshires, a concept that had fueled their food truck's menu.

 

"I feel like that's what transitioned all the way over to The Station," Orozco said. "We're making this food, this is what we want to see everywhere — we really don't see it."