Chef Jeremiah Bacon of The Macintosh and Oak Steakhouse in Charleston, South Carolina and Chef John Fleer of Rhubarb in Asheville, North Carolina will team up to present the Piggy Bank Dinner benefitting the Southern Foodways Alliance on November 17 at The Macintosh. Chef Bacon, a four-time James Beard Award semi-finalist and Chef Fleer, a four-time James Beard Award nominee have put together a a multi-course dinner menu that will showcase the seasonal offerings of the Lowcountry, and the Foothills regions of the Carolinas. Each course will be served with wine paired by Vonda Freeman, The Indigo Road wine director.
John Edgerton organized The Southern Foodways Alliance at the University of Mississippi in 1999 with the goal of documenting, studying and celebrating the diverse food cultures of the changing American South. Funds raised for the organization go directly toward education and sustainable initiatives throughout the region.
For more information and to purchase tickets visit
Brown Paper Tickets.
If you can’t wait until next week to sample Chef Bacon and Chef Fleer’s cuisine, never fear. They both shared a recipe for Brussel Sprouts.
Brussels Sprouts with Sambal Chimichurri
From Chef Jeremiah Bacon of The Macintosh in Charleston, South Carolina
and
Brussels Sprout and Hazelnut Slaw with Saffron Yogurt Dressing
From Chef John Fleer of Rhubarb in Asheville, North Carolina
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