Contact us
The FareTrade

The Trade

Posts in Restaurant Feature
Salmon Tartare | Pickled Stone Fruit | Chilies | Toast

With stone fruit in peak season, Chef Greg Daniels utilizes Sparrow Lane Vinegar's California Peach Vinegar to pickle fresh stone fruit + combines it with salmon. With a little chili for some heat and charred ramp aioli for some added layer of flavor, this dish is a perfect way to show off to your friends this summer! 

Read More
Husk, South Carolina

A study in "the reality of cooking in the South", Husk has become a gastronomic mecca with locations in both Charleston, South Carolina and Nashville, Tennessee.  We had the opportunity experience lunch from Husk's Culinary Masters Sean Brock + Travis Grimes recently and are excited to share our adventure with you!

Read More
The Macintosh, South Carolina

A James Beard Foundation Awards semi-finalist for Best Chef South-East, Chef Jeremiah Bacon helms the kitchen at one of Esquire Magazine Bon Appetit'sBest New Restaurant selections- The Macintosh in Charleston, South Carolina.  Boasting a farm-to-table restaurant of subtle but nuanced, layered flavors, Chef Bacon's offerings are at the same time classic, dapper and strongly-focused.

Read More