Roaming chefs and other changes
Is it my imagination, or do chefs move around more than they used to? It always makes me nervous to praise a restaurant to the skies when the chef isn't also the owner. Because who knows? In the next month -- poof! -- he or she may have gone.
Recently we learned on this blog that Jesse Sandlin will be leaving Abacrombie Fine Food to return to Australia for awhile. I've heard she'll be gone for the month of November and then will return to Baltimore but hasn't decided where she'll land.
When I called Abacrombie just now, owner Jerry Pellegrino (of Corks fame) answered the phone. He told me he'll be running Abacrombie's kitchen, probably through the end of the year.
Abacrombie will be open Thursday through Sunday. With the demise of the opera, Wednesdays are no longer busy for the restaurant.
But wait. There's more. ...
In a somewhat different wrinkle, I just heard from Alan Morstein, owner of Regi's American Bistro in Federal Hill, that former chef Ben Troast was back in Regi's kitchen as executive chef after working for a year as a food service rep.
"Ben earned his stripes at Sedona Restaurant in Bethany Beach before coming to Regi's five years ago," Morstein said. "Having Ben back fits our modus operandi to a T by using farmer's market produce, local beef and bison as well as seasonal fish specialties."
Chris Paternotte, formerly of Vin in Towson, has left Taverna Corvino in Federal Hill. I'm waiting to hear back from the restaurant's management as to who has taken over for him in the kitchen and what changes will be made, if any.
When I hear, I'll update this post.
(Photo of Jerry Pellegrino by Monica Lopossay/Sun photographer)