Executive Chef Jamie Nafe is more than happy to talk about the Bordley House Grille’s house-made philosophy, new seasonal menu, delicious cocktails and, well, everything about the restaurant. And while he’s at the helm in the kitchen, he likes to point out he’s not the focus: it’s the food.
Still, I did learn a lot about the unassuming but talented chef, who has been in front of a stove since graduating from high school. The Parkesburg native has kept it local, consistently working in Chester County and honing his skills at local restaurants and country clubs from Thorndale to Malvern even as he was earning his associate’s degree from The International Culinary Schools at The Art Institutes in Philadelphia.
Prior to coming to the Bordley House Grille, Chef Jamie was Firecreek Restaurant’s executive chef. As has been typical of his career, he started as a line cook and worked his way up. He describes his style as contemporary American influenced by French techniques.
“At culinary school, you learn the basics,” he said. “Then what you do with that is up to you. I worked for a few French trained chefs, and took on that style.”
That style is the “secret sauce” you’ll taste in the Bordley House Grille’s fall menu, which just launched. From the popular Baked French Onion Soup to Two Time Award-Winning Mac-N-Cheese, Bistro Steak to Seared Dayboat Scallops, Roasted Beet Salad to the not-so-humble Black Angus Burger, Chef Jamie’s influence is apparent.
“French techniques add a little something special,” he explained. “For example, we have a twist on the Turduken on our new appetizer menu. It’s pounded-thin breast of turkey, duck and chicken layered with duck foie, trussed, seared and roasted off.”
That decadent appetizer is thinly sliced and served with cranberry compote, butternut squash puree and candied nuts. Another inspired starter is Bacon and Eggs, a crisp pork belly, lightly smoked in-house, with apple and fennel slaw, apple cider reduction and a lightly fried soft-boiled egg. Yes, the soft-boiled egg is fried.
Or how about the Game Sausage Trio of house-made wild boar, bison and venison sausages, house-made spicy mustard, pickled cabbage, cheddar and ale sauce, and crusty bread? Plate-clearing good.
Chef Jamie says house-made often when talking about what he brings to the Bordley House Grille. He’s proud of the food quality and exceptional flavors that come from his from-scratch kitchen. The menu — which does have plenty of selections for non-carnivores, to be sure — also highlights Chef Jamie’s house-smoked items, as well as tomatoes, peppers and herbs from the on-site garden.
In addition to making a reso for lunch or dinner, there are always other fun ways to check out the “new again” restaurant, such as catching live music every Friday night or attending Chef Jamie’s upcoming Oktoberfest Beer Dinner slated for the end of October (more details for that — coming soon).
These events are also a good chance to say “hello” to Chef Jamie, who prefers to let the cuisine speak for him while he quietly makes magic in the kitchen.
Find the Bordley House Grille at Broad Run Golfer’s Club located at 1520 Tattersall Way in West Chester. You can also visit them online by clicking here.
Photographs credited to Nina Lea Photography.
