photo by Leslie Ryann
Charleston and its surrounding metropolitan area has fewer than 800,000 residents — less than just about every other major U.S. city. Despite its {relatively} small confines, Charleston boasts a mighty reputation. It’s home to some of the most innovative and cutting edge cuisine and a cast of talented chefs of all ages.
One of those chefs is the dynamic Jeremiah Bacon, whose culinary precision and thought-provoking menus are rivaled by few in the country. Bacon, executive chef at the trendy Macintosh and the driving force behind the classic Oak Steakhouse, has spent time working in the kitchens of iconic restaurants like Le Bernardin and Per Se under Eric Ripert and Thomas Keller. Along with business partner Steve Palmer, who oversees the Indigo Road Restaurant Group, Bacon has helped elevate Charleston and its reputation for culinary decadence to new stratospheres. Read more about him here.
On Thursday night, Bacon will join Chef Darryl Harmon from Philadelphia’s Water Works Restaurant & Lounge, Chef Mark Stark from Stark’s Steakhouse in Sonoma County, Chef Cindy Hutson from Ortanique on the Mile in Miami and Certified Angus Beef ® Chef Scott Popovic for Carnivores’ Delight, a dinner celebrating the brilliance of beef at the renowned James Beard House in New York City.
Contrary to his surname, Bacon’s course will not feature bacon. Rather, he’ll serve grilled Certified Angus Beef ® Prime cap of ribeye with aligot potatoes, sweet potato coins and butter-glazed kohlrabi with sauce bordelaise.
Stay tuned for photos, videos and updates from tonight’s incredible dinner!
