The often press-shy Jeremy Fox spoke to a pal at National Restaurant News yesterday about his menu plans at the upcoming Plum in Oakland, which is now slated for September. He’s still saying it will be “plant-based” but he’ll also be making his own charcuterie, and he says that “animal ears and skin than loins and other muscle meat — for flavoring rather than to be featured in the center of the plate.” Also of note: Fox’s role in Daniel Patterson’s growing restaurant group is larger than previously reported. He’s something of a “corporate chef,” it turns out, and he’ll be involved both with Bracina at Jack London Square (now slated for January), as well as other upcoming Patterson projects.
Fox also told Grub Street recently that he had a separate “huge” project in the works that unites his interests and would encompass “several media outlets while working to make the world a better place.” He promised that he’d be revealing more about that soon. Stay tuned.
Jeremy Fox Not Just at Plum [NRN via Eater]
Earlier: Jeremy Fox Is On Board at Plum [Grub Street]
Daniel Patterson: Casual Plum to Have ‘Coi Lineage’ [Grub Street]