Announcing July 2014 | Chef Jeremiah Bacon
The Craveable Life: Volume V
Best of Summer
July, 2014, Chef Jeremiah Bacon // The Macintosh
The FareTrade is proud to present Chef Jeremiah Bacon as the curator for our July, 2014 basket. A South Carolina native, Chef Bacon was raised with an appreciation for the seasonal bounty and eclectic flavors of the South + brings this sentiment to his product selections and recipes. Having worked in world-class restaurants such as Le Bernadin and Per Se before returning home to Charleston, Chef Bacon's The Macintosh has won Best Restaurant by both Esquire Magazine and Bon Appetit and was a Semifinalist for James Beard Foundation's coveted "Best Chef Southeast" award in 2013. Welcome to the July, 2014 | Best of Summer basket!
Chef Bacon's July, 2014 Menu:
Seared Scallops Bourbon Peaches | Salbixada | Young Leeks | Maitake Mushrooms
BBQ Shrimp Vietnamese Slaw
Mahi Sausage Sandwich Jerusalem Artichoke Relish | Herb Aioli
Spicy Toasted Oats Bok Choy | Lemon | Parsley
Sample Recipe Tutorial Seared Scallops | Check out Chef Jeremiah's Recipe Tutorial Below. Members gain access to recipe tutorials for the full menu!
July's Product Selections
Sour Cherry Taffy
The Salty Road
Curator: Marisa Wu
Created out of a huge passion for everything cherry, the team at Salty Road has captured the essence of summer in one bite. With a short growing season making them a rare appearance at Farmers’ markets they have a tart, punchy, and bright flavor. Pairing perfectly well with a sweet chewy confection like saltwater taffy they have a wonderful balance of bracingly sour and soothingly sweet.
Stone Cut Oats
Curator: Glenn Roberts
Fresh and loaded with natural oils, Anson Mills new crop oats are so moist they must first be toasted in order to be hulled. Besides reducing cooking time, toasting produces a burst of spicy caramel alongside a light, clean backdrop of fresh oat flavor. Anson Mills’ hand-milled whole organic oats are stone cut on the bias to retain something of their original coarse kernel texture and a ton of whole germ flavor. Perfect for cookies, in breakfast preparations, or mixed with fresh berries and herbs, they’re a great alternative to other grains and starches melding well with seafood, red meats, and game.
M. Greenwood Jams
Los Angeles, CA
Curators: Margaret Greenwood + Julie Mooney
Few things are as reminiscent of summer than biting into a ripe peach, the nectar dribbling down your face. This simple jam is crafted with hints of vanilla, bourbon, and cinnamon and works well in both savory and sweet preparations. Serve it upon warm buttermilk biscuits, as a crostini with burrata, or with jamaican spices as an accoutrement for jerk chicken. It also heightens marinades, adds depth to a charcuterie plate and is delightful atop vanilla ice cream.
Jerusalem Artichoke Relish
Curator: Jimmy Hagood
The unique mixture of turmeric, Jerusalem artichokes, vinegar, mustard seed and celery seed results in a wonderful slightly curried and earthy flavor. In the summer months, it’s the ideal cookout companion - topping a hot dog or mixed into potato salad and coleslaw. With its chunky consistency and Middle Eastern notes, it’s a great addition to a soft shell crab sandwich, with pork tenderloin, or meaty seafood such a skate and sea bream.
Original BBQ Sauce
Curator: Jimmy Hagood
BlackJack BBQ sauce is a favorite condiment of the Charleston area with it's robust and piquant flavor. Tomato-based with mild vinegar, coffee and Worcestershire Sauce notes, the sauce is versatile and can be utilized as a finishing sauce or incorporated into marinades, dressings, and aiolis. Ideal for traditional barbeque proteins such as beef brisket or pulled pork the sauce also lends itself well incorporated into a meatloaf, to enhance a tomato sauce, or folded into a chicken salad sandwich.