Chef chat: New hires at Brigantessa, Louie's Old Mill, Gracie's
Ned Maddock has started as Brigantessa's chef de cuisine. Outgoing chef de cuisine Julia Robinson is still there, while she plots her next move. Maddock, a Wayne native and Shipley School grad who did stints in Chicago at Mindy's Hot Chocolate and The Girl and the Goat in Chicago, was executive sous chef at Amis.
Louie's Old Mill in Hatboro, which opened last July after an extensive renovation and restoration, is Louie-less with the departure of founding chef Louie Zweifach.
Owners Lynda Clauser and Jim Case have hired chef Lee Bauer (right), an Art Institute of Philadelphia alum, whose menu will still have Italian dishes but also what they're billing as a "farm-to-cucina" approach because it's broadened into American cuisine.
Lunch hours are imminent, with a family- style menu available for in-house dining and curbside pickup.
Chef Anthony Pasceri has left Bucks County's Pineville Tavern for Gracie's Pasta & Pizza, the new BYOB in Glenside. Weekend brunch (10 a.m. to 3 p.m.) started Dec. 10; here's the menu, which supplements most of the main menu.