Seafood Charcuterie from Chef Jeremiah Bacon

With a last name like Bacon, nobody would be surprised if chef Jeremiah Bacon, of The Macintosh and Oak Steakhouse, worked solely in pork, but, this winter, he's experimenting with seafood in an unexpected fashion—charcuterie. This type of plate isn't seen often around Charleston, despite being a coastal city, so Eater spoke with the chef about his decision to put it on the menu.

Bacon told us, The Macintosh was restocking their preserved meats and wanted to be able to offer customers an alternative, while the selections cured. He likes to have a charcuterie plate at the restaurant, because he said, it's "really fun to see it shared between friends and family." The idea for ocean-based menu item came about as a way to utilize the trim leftover from the fish entrées, like the grilled triggerfish featured in Men's Journal. The local product they buy is so beautiful, Bacon said they wanted to use every bit. Soon after the decision, smoked fish rilletes, grouper bologna, trout brandade, and tilefish terrines became overwhelmingly popular.

The chef said it's the spirit of the restaurant, which he described as "American upscale tavern," to offer "something a little different."
· All The Macintosh Coverage [-ECHS-]
· Lowcountry Style Grilled Fish [Men's Journal]
[Photo: Leslie McKellar]