A few months out of his Pelekasis residency at Wink & Nod, chef Brendan Pelley will continue feeding Boston Greek food, taking over as chef de cuisine at Michael’s Schlow’s Doretta Taverna & Raw Bar, as Boston Magazine reported. His new fall menu is already in place, featuring an expanded raw bar and gyros for lunch, plus braised lamb neck, harissa roasted carrots, and crispy Brussels sprouts, among other items.
Not Your Average Joe’s has a new vice president of culinary and executive chef who brings to the chain years of experience in Daniel Boulud’s Dinex Group, according to Nation’s Restaurant News. Aaron Chambers, who most recently served as executive chef of Bar Boulud in Boston, will oversee the menu at the 26 locations of Not Your Average Joe’s scattered around the Northeast.
On Martha’s Vineyard, State Road now has a new chef: James Beard nominee Randy Rucker joins the restaurant from Houston, where he operated Bramble. Rucker will introduce dishes like island bay scallops with squash gnocchi, ham, and a soft poached egg and swordfish belly crudo. He plans to use seasonal ingredients, like kohlrabi and turnips, and will eventually incorporate charcuterie into the menu. He and State Road’s baker and pastry chef Leslie Hewson will also offer a focaccia bread made with concord grapes, buttermilk ricotta, preserved leeks, and sorrel.