Tuesday, September 1, 2015

Chef shuffling: Macri to Border Springs Farm, Jacobson to Southwark

An opening at Border Springs Farm will be filled by Nick Macri of Southwark in Queen Village. Sam Jacobson will join Southwark.

Chef shuffling: Macri to Border Springs Farm, Jacobson to Southwark

0 comments
Chef Sam Jacobson (left) heads to Southwark. Chef Nick Macri goes to Border Springs Farm.
Chef Sam Jacobson (left) heads to Southwark. Chef Nick Macri goes to Border Springs Farm. CLEM MURRAY (Jacobson), HUGHE DILLON (Macri)

Every action has an equal and opposite reaction.

Let's review a chef shuffling that is playing out at the moment:

Aaron Gottesman was opening chef at Border Springs Farm - the lamb specialist at Reading Terminal Market - until he left for Kevin Sbraga's universe. He will be chef de cuisine at The Fat Ham, which opens in University City next month.

This void created an opening at Border Springs Farm - which will be filled by Nick Macri of Southwark in Queen Village. He starts in the middle of next month at Reading Terminal, where he will take advantage of those daytime hours and a heavy load of butchering, something he enjoys.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
Han Dynasty's owner is out standing in his field
 
Chef Jennifer Carroll is bound for D.C.
 
Chinatown getting a 24/7 food court

Macri's depature created an opening in the kitchen at Southwark, and the new chef there will be Sam Jacobson.

Jacobson left his previous post at Sycamore in Lansdowne, where he picked up all kinds of praise, nearly a year ago.

He's expected to maintain his ties to local suppliers, a key ingredient in the nine-year-old restaurant. 

Philly.com
0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter