Chef Gavin Mills split from Wood & Vine almost a year and a half ago to take a position under Suzanne Goin's wing at Tavern. But, not long after the chef decamped to launch a charcuterie company, which has appeared at various LA events and farmers markets.
Next up, Mills has signed on as consulting chef at the imminent Boar Dough Tasting Room in Agoura Hills, an eatery devoted to flatbreads, salads, and other plates made with seasonal ingredients, plus cheese and Mills' charcuterie. Likely a boon for the 'hood, Boar Dough will pour local and international wine, beer, and cider, in addition to alcohol-free cold-pressed juices, house-made sodas, and Intelligentsia coffee and tea.
Charles and Joanne Bruchez are the force behind Boar Dough, Charles previously worked for Patina Group as GM at LACMA and also opened Upstairs 2, the wine bar at The Wine House in West LA. [EaterWire]