{Pigs in the Blanket, a dish at Blood & Sand created by Chris Bork}
Where is Chris Bork headed? That was The Scoop’s next question upon learning that Bork was leaving his post as executive chef at Blood & Sand. Today, Bork offered a bit more information about his departure from the members-only lounge and restaurant. “I’m leaving Blood & Sand on good terms. It’s because I want to eventually open my own place. I can’t do that working the hours I work at Blood & Sand,” he said.
Bork did not divulge the concept of his restaurant and said he does not have a location for it. He noted that he has much more work to do to turn his vision into reality. “In an ideal world, it would hopefully be within a year,” he said. In the meantime, Bork plans to take a cooking position at an area restaurant (He expects to know where within a week.) while he works full-time to move ahead with his own project.
-Photo by Carmen Troesser
This article appears in December 2013.