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Posts Tagged ‘Chef Jeremiah Bacon’

Cherry by Wanda Steppe

Martin Gallery gathers some of the finest contemporary artists in their fields together under one roof. Upon entering the historic Grand Salon of Martin Gallery, one experiences a soaring space filled with the exquisite color and texture of oils, acrylics, bronzes, marbles, terra-cottas and richly hued glass. Martin Gallery features contemporary art, representing about forty nationally and internationally renowned artists. The array of different styles and works of art at the gallery keeps visitors engaged and contemplative. The gallery provides works of thoughtful beauty to enhance residential and commercial surroundings.

For the Palette & Palate Stroll, Martin Gallery is pleased to be paired with Oak Steakhouse, a true Charleston favorite. Touted as “one of the best and most distinctive steakhouses in America,” Oak Steakhouse, owned and operated by The Indigo Road restaurant group, showcases world-class American cuisine in an elegant setting that captures the essence of fine dining in Charleston, S.C. Located on downtown’s historical Broad Street, Oak presents an inspired selection of Certified Angus Beef steaks, seafood specialties and vegetarian dishes featuring regional ingredients from Lowcountry farmers and fishermen from executive chef Jeremiah Bacon.

Set in the restored 150-year-old South Carolina Loan & Trust bank building, the elegant ambiance at Oak Steakhouse artfully blends the old and new. The restaurant’s 18-foot ceilings, arched windows and 150-year-old heart of pine floors complement custom chandeliers and locally commissioned artwork. With three floors and five distinct dining rooms, the multi-dimensional space offers a variety of dining options ranging from private group dining rooms to an intimate table for two.

Chef Jeremiah Bacon of Oak Steakhouse

Executive Chef Jeremiah Bacon’s menu highlights include succulent steaks such as the marinated 28 oz. Certified Angus Beef Prime bone-in ribeye, as well as seafood favorites like the pan-seared sea scallops served with roasted exotic mushrooms and a foie gras au poivre sauce. A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he spent 10 years working for legendary restaurants such as River Café, an award-winning riverfront restaurant in Brooklyn, N.Y., and ILO in midtown. Bacon left ILO to join the staff at Le Bernardin, the famed seafood restaurant of celebrity chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which along with Le Bernadin, earned Four Stars from the New York Times and Three Michelin Stars.

When Bacon returned to the Lowcountry in 2007, he passionately incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. Bacon joined Oak Steakhouse as executive chef and partner in November 2010 and brought this philosophy with him to add his personal touch to the menu, taking it in a progressive, yet local direction.

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SAVE THE DATE for the Charleston Fine Art Dealers’ Association’s Fourth Annual Palette and Palate Stroll taking place on Friday, July 17, 2009.

Each week, we are going to feature one gallery/restaurant pairing. 13 CFADA’s member galleries are paired with 13 of Charleston’s finest restaurants. This week’s pairing is:

Carolina’s Restaurant & Helena Fox Fine Art

To celebrate the Palette and Palate Stroll, Helena Fox Fine Art will be paired with Carolina’s. Founded by distinguished American Impressionist Painter, West Fraser and his wife Helena Fox, the gallery has assembled a compilation of national and international artists. Each artist presents their fortes to a par, including Sarah Amos, Kenn Backhaus, Christina Bates, John Budicin, Don Demers, Marie Fox, West Fraser, Billyo O’Donnell, Becky Parrish, Edward Rice, William Woodward and Kent Ullberg. The gallery’s collection of work mingles impressionistic landscapes and streetscapes, plein air travel paintings, realistic still-lifes, trompe l’oeil, with wildlife sculpture and exquisite hand crafted 22K gold jewelry.                 

 

Featured artist, West Fraser, is one of the leading American artists in the representational/plein air tradition. Fraser has built his career on richly painted, atmospheric vistas of cities, coasts, and the landscape throughout the United States and internationally—from the pristine Sea Islands of South Carolina and Georgia, to the hill towns of Tuscany. An inveterate traveler, he has painted throughout the Caribbean, Central America, Europe and Scandinavia. Yet his passion always draws him back to the marshes and landscape of the Georgia and South Carolina Coast.         

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Chef Jeremiah Bacon returned to Charleston after honing his skills in some of the finest kitchens in the Northeast. A chef with a degree in Philosophy from the College of Charleston, Bacon also studied at the Culinary Institute of America (CIA) in Hyde Park, New York.   While at Carolina’s, Chef Bacon makes sure that several historic specialties remain on the menu, yet he is constantly creating “new classics” from the produce grown for the restaurant at nearby Kensington Plantation and Boone Hall Plantation. Chef Bacon insists on utilizing Lowcountry ingredients and preparations, but offers a contemporary approach that often incorporates flavors from around the world.  His menu includes such classics as Carolina’s shrimp served with Anson Mills stone ground grits in onion Andouille gravy.

 

“Using local grouper is a great way to celebrate and reflect on all the resources the Lowcountry has to offer.  The sweetness of the celeriac and the Port broth help compliment this full-bodied fish,” enters Chef Bacon in his blog where he features unique preparations and his recipes. Chef Bacon’s culinary delights make a perfect synergy with the gallery’s atmosphere and ideology.  

 

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