by Wendy Swat SnyderChef Jeremiah Bacon’s love of local fare began as a boy growing up on John’s Island, where family meals consisted of fresh shrimp and blue crab hauled into his john boat from surrounding salt marsh creeks.
The Charleston native elevated his love of seafood in New York City, where he honed his cooking skills at the award-winning River Café, and went on to work at some of the city’s finest restaurants, including Michelin three-star recipient, Per Sé.
Bacon now focuses on building relationships with local farmers and fishermen to create a seasonally driven menu that’s brought national attention to Carolina’s and maintained platinum award status from the Sustainable Seafood Initiative.
Bacon’s latest endeavor utilizes locally raised pastured pork. “I love pork and I love to eat charcuterie,” says Bacon. An ardent fan of craft beers, he presents the sausages paired with a German larger or Belgian ale, noting that the light, crisp flavor goes well with the charcuterie.
Sources for free range pork are Keegan-Filion Farms, www.keegan-filionfarms.com and Caw Caw Creek Farm, www.cawcawcreek.com
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