A fixture in the Berks restaurant scene for decades, chef David W. Brennan began a new endeavor — Special Occasions by Panevino — last summer when his restaurant space in the city reopened as a catering and events space. The change has given our region a gorgeous venue for gatherings and has given Brennan the opportunity to spend more time with his wife of 30 years, pastry chef Trish Brennan. When they’re not creating memorable Northern Italian culinary experiences, the Pottstown couple likes to get away to an island — especially one with a golf course.
Q. What originally drew you to the kitchen? It actually began in the 70s when I was a teenager, working as a dishwasher at Sunnybrook [Ballroom] in Pottstown. I just loved cooking and being in the kitchen. So, at that age, I was cooking dinner for my family, since my parents both worked. After high school, I went to the Culinary Institute of America in Hyde Park, NY, and graduated in 1983.
Q. Have you worked in Berks most of your career? No. Early on I was executive chef for DiLullo’s in Philadelphia for 14 years. That was where I really trained in North Italian cuisine. When that closed, I owned the former Chat-A-While Inn and Bistecca for many years. I closed them and opened Panevino in 2011. It was part of the vision of the wonderful Al Boscov, who had hoped to have several eateries in our Second Street area. Unfortunately, that didn’t materialize.
Q. Panevino has been reborn as an events venue, correct? Yes. We closed the restaurant and remodeled to open it up into one big space. We host special public dinners a couple of times a month but specialize in gatherings of all kinds. Given the unique décor, our creative catering and the popular wine room, we’re really popular for weddings and similar parties.
Q. And do you get to work with Trish? Yes, which is wonderful because she’s a terrific chef and we’re making up for lost time. I spent many years working 100 hours a week while she raised our sons. It’s nice to be able to be together, to work together – she’s always done all the cooking at home. She’s a better cook than me. [laughs]
Q. Are your sons in the business too? No. They’ve worked in it, but they’re not interested in the culinary world. Our oldest, Ryan, is a recent Penn State graduate and is now a sports writer for the Pottstown Mercury. Our younger son, Sean, is a freshman communications major at Penn State.
Q. Have the years at all diminished your love for cooking? You never lose that love. No matter how tough the daily grind is, I still love the actual cooking part. The business side can be another matter. I’ve made so many great friends in the business, as customers, in the community; it’s been good.
Q. What do you think has changed most over your career? Today’s consumer is more informed and involved in food than ever. I can remember 25 years ago it was difficult to find basil in the supermarket, and most people hadn’t heard of risotto. It’s great that people know the ingredients, the dishes. They cook at home and want variety and quality when dining out. I love that people love food. It keeps me on my game.
Q. What’s your favorite food? I love braised dishes, like osso buco — simple food, done well.
Q. How about your least favorite? Cilantro, and fortunately it doesn’t come up much on an Italian menu. [laughs]
Special Occasions by Panevino
25 N. 2nd St., Reading
610.376.1101
