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Dec 20, 2016 1 min read

Chef Shuffles at Black Cat, The Commissary, and Mason Pacific

Chef Shuffles at Black Cat, The Commissary, and Mason Pacific
The downstairs revue stage. Photo: Kelly Puleio.
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After numerous reports on problems with the food and menu at the BLACK CAT, they have finally announced a new chef, Alicia Jenish-McCarron. She was previously at Grand Cafe, the Au Bon Repas group (which includes Gitane), and most recently at Kitchit, and she is excited to return to the restaurant world. She is adding some new menu items, like a kale and Brussels sprouts salad, Moroccan lamb meatballs, and porcini and chicken roulade, and plans to launch her full menu mid-January. [Via Eater.]

Some news in the Presidio: Traci Des Jardins, the Presidio Trust, and Bon Appétit Management Company have announced that Rogelio Garcia is now the executive chef at  THE COMMISSARY. His background includes Angéle (executive chef), sous chef at Calistoga Ranch, and chef de partie at The French Laundry—his journey has been an inspiring one, starting as a dishwasher in high school in Yountville and working his way up from there.

He has also launched the Open Kitchen dinner series, when guest chefs prepare a four-course prix-fixe menu ($85) focused on a single ingredient (on first Mondays). January is an exception because of the holiday, so it will be on January 9th, and the ingredient will be truffles, jus’ sayin’. Guest chefs are Val Cantu (Californios), Dave Cruz (Little Gem), and Jamie Simpson (chef liaison of the Culinary Vegetable Institute at The Chef’s Garden in Milan, Ohio). Connie Green will also be in the house.

Over at ~MASON PACIFIC~, the recently hired chef, Max Mackinnon, has left after five months. We’ll just have to see what’s next for the location. [Via Eater.]

The downstairs revue stage. Photo: Kelly Puleio.

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