Duck leg confit photo by Cody Reaves”Leaving Sip.” That’s all it said in the subject line of an email I received from chef Cody Reaves yesterday.No mention why he was leaving, just a simple “It has been a pleasure being at Sip for the past two years.”It was just last Friday that Sip recieved this glowing review from the Times.I’ve been trying to get a hold of Cody to get the scoop, but so far, my emails and calls have gone unanswered.Cody, why are you leaving my favorite eastside wine bar? And so soon before the new Gig Harbor Sip opens?