Jeremiah Bacon
Executive Chef
Carolina's, Charleston SC
After 7 years spent honing his skills in some of the finest kitchens in the Northeast —including the River Cafe, ILO, Le Bernardin and Per Se in New York City — Jeremiah Bacon recently returned to Charleston and the “Lowcountry” to take the helm as Executive Chef at Carolina's.
Bacon is a Charleston native who graduated with a degree in philosophy from the College of Charleston and attended the Culinary Institute of America (CIA) in Hyde Park before setting off for New York City.
From his calm, respectful nature to his passionate approach toward his work ("classically rooted, contemporary, and creative"), Bacon is a unique voice—and figure —in Charleston, and his talents and finely tuned skills are reflected on the menu at Carolina’s.
"Carolina's is a landmark (the building on Charleston’s Exchange Street was home to Perdita's, a legendary Charleston restaurant), and I respect what this restaurant represents in terms of Charleston's culinary history," says Bacon. "I reference Lowcountry ingredients and preparations for structure, then expand upon that foundation with a contemporary approach. I’ve also introduced other flavors, as well. After all, Charleston is a port city, so outside influence has always been a cultural factor here."
While traditional specialties on the Carolina's menu include the beloved Perdita's Fruit de Mer (which dates back to the original Perdita's restaurant, circa 1953) and Carolina's Shrimp & Grits, Bacon has created his own menu signatures. His "new classics," like Honey Lacquered Bacon, are inspired by locally sourced foods and produce grown exclusively for the restaurant at nearby Kensington Plantation. The honey he uses in the glaze is harvested from hives located on nearby Johns Island. "Working with local products emphasizes menu authenticity," says Bacon. "Many of these foods literally spring from Lowcountry soil; it’s history you can taste."
Beyond Honey Lacquered Bacon (also a menu namesake), Bacon and his staff incorporate honey into other seasonal menu items, including Smoked Honey Ice Cream, Pan-Seared Duck with a Honey Glaze and Honey Beer (part of a gastropub series pairing hearty fare with unexpected, exotic beers).
Honey Lacquered Bacon (approx. 12 servings, 4 oz. each)
Chef Jeremiah Bacon - Carolina's
10-13 |
lbs. untrimmed pork belly |
|
Coarse salt, as needed |
|
Freshly ground black pepper, as needed |
8 |
oz. (1-1/2 cups) carrot, sliced |
8 |
oz. (1-1/2 cups) onion, quartered and sliced |
6 |
oz. (1-1/2 cups) celery, sliced |
4 |
quarts chicken stock, divided |
2 |
Bouquet garni |
2 |
cups honey |
1/2 |
cup Sherry vinegar |
1/3 |
cup veal stock base |
- Trim skin and fat of the pork belly; rub with salt and freshly ground pepper.
- Scatter vegetables in a roasting pan large enough to hold the pork belly flat.
- Pour water into the pan to reach a depth of 1/4 inch.
- Roast the pork belly, uncovered, fat side up, at 550° F until top begins to brown, about 20 minutes.
- Reduce temperature to 350°F; pour 2 quarts chick stock into pan, then add bouquet garni.. Keep liquid at a simmer during braising. Pork belly is done when easily pierced with a fork, about 1-1/2 hours.
- Remove from oven; let cool in cooking liquid. Discard liquid.
- Cut pork bell in half lengthwise. Cut in 4 ounce pieces. The thickness of the meat of the whole belly varies; so size of pieces will vary.
- While the pork belly is braising, prepare the glaze. Mix remaining 2 quarts chicken stock, honey, vinegar, and veal base. Bring to a boil. Reduce to a brisk simmer. Cook until syrupy, about 1 hour.
PER ORDER
Generously brush glaze on 1 piece of pork. Heat in a hot oven. Arrange on a warm serving plate (accompany with sautéed cabbage and carrot puree); drizzle thin lines of glaze decoratively around meat.